Method of cutting a pork loin and a boneless pork loin product

Patent metadata

Field	Value
Publication number	US-10244769-B2
Application number	US-201514820943-A
Country	US
Kind code	B2
Filing date	Aug 7, 2015
Priority date	Aug 7, 2014
Publication date	Apr 2, 2019
Grant date	Apr 2, 2019

Abstract

A meat product and method of cutting a boneless elongated meat member are disclosed. The elongated meat member is the loin of a hog carcass; the elongated meat member has a first end, a second end, and a longitudinal axis between the first and second ends. The method includes separating the elongated meat member into at least three elongated meat portions, two exterior elongated meat portions, and an interior elongated meat portion between the two exterior portions, the interior elongated meat portion is substantially in the shape of a rectangular prism. The separating step includes cutting the elongated meat member end to end in substantially the same direction of the longitudinal axis the length of the elongated meat member. The method also includes dividing the boneless elongated meat member into a plurality of smaller meat pieces by cutting the boneless elongated meat member substantially perpendicular to the longitudinal axis.

First claim

What is claimed is:

1. A method of cutting a boneless elongated meat member, the elongated meat member being the loin of a hog carcass in substantially the shape of a cylinder, the elongated meat member having a first end, a second end, and a longitudinal axis between the first and second ends, the method comprising:
separating the boneless elongated meat member into at least three elongated meat portions and each of the at least three elongated meat portions have a first end, a second end, and a longitudinal axis between the first and second ends, wherein two of the at least three elongated meat portions are exterior elongated meat portions and each exterior elongated meat portion is substantially in the shape of a half-cylinder, and at least one of the at least three elongated meat portions is an interior elongated meat portion positioned between the two exterior elongated meat portions and the interior elongated meat portion is substantially in the shape of a rectangular prism that includes a top surface, a bottom surface opposite the top surface, and four exterior side surfaces between the top and bottom surfaces, wherein two of the four exterior side surfaces are elongated side surfaces each running the length of the interior elongated meat portion and wherein each of the elongated side surfaces are opposite each other, and two of the four exterior side surfaces are short side surfaces positioned between the elongated side surfaces and wherein one short side surface is at the first end and the other is at the second end of the interior elongated meat portion, and wherein the short side surfaces substantially define a width of the interior elongated meat portion and wherein a thickness of the interior elongated meat portion is substantially defined between the top and bottom surfaces, wherein the separating step includes cutting the elongated meat member end to end in substantially the same direction of the longitudinal axis the length of the elongated meat member, wherein the at least three elongated meat portions are each about 0.0625 inches to about 4.0 inches thick; and
dividing the at least one interior elongated meat portion into a plurality of smaller meat pieces, wherein the dividing step includes cutting the at least one interior elongated meat portion substantially perpendicular with respect to the longitudinal axis of the interior elongated meat portion and between the top and bottom surfaces in the same direction as its thickness.

2. The method of claim 1 further comprising the step of:
trimming the at least one of the plurality of smaller meat pieces.

3. The method of claim 1 further comprising the step of:
seasoning the at least one of the plurality of smaller meat pieces.

4. The method of claim 1 , wherein the separating and dividing steps each include at least two cuts.

5. The method of claim 4 , wherein the at least two cuts of the separating step are performed simultaneously with each other, and wherein the at least two cuts of the dividing step are performed simultaneously with each other.

6. The method of claim 1 further comprising the step of:
before the separating step and dividing step, dividing the elongated meat member into at least three substantially cylindrical pieces, wherein the at least three substantially cylindrical pieces include an anterior substantially cylindrical piece, a center substantially cylindrical piece, and a posterior substantially cylindrical piece.

7. The method of claim 1 , wherein the resulting plurality of smaller meat pieces from the dividing step are each approximately the same net-weight within five (5) percent of each other.

8. The method of claim 2 , wherein the steps of separating the boneless elongated meat member, dividing the at least one interior elongated meat portion, and trimming are each performed using a cutting apparatus.

9. The method of claim 8 , wherein the cutting apparatus is selected from one or more of a manual cutting apparatus, a mechanized cutting apparatus, or combination thereof.

10. A method of cutting a boneless pork loin into a plurality of pieces forming various meat products, the boneless pork loin having a first end, a second end, and a longitudinal axis between the first and second ends and the boneless pork loin is substantially cylindrical in shape, the method comprising:
separating the boneless pork loin into at least three elongated meat portions, wherein two of the at least three elongated meat portions are exterior elongated meat portions and at least one of the at least three elongated meat portion is an interior elongated meat portion between the two exterior elongated meat portions, wherein the separating step includes cutting the boneless pork loin end to end in substantially the same direction of the longitudinal axis the length of the boneless pork loin, wherein each of the at least three elongated meat portions are each about 0.0625 inches to about 4.0 inches thick, wherein the interior elongated meat portion is substantially a rectangular prism in shape and includes a first end, a second end opposite the first end, and a longitudinal axis between the first and second ends, a top surface, a bottom surface opposite the top surface and the thickness defined between the top and bottom surfaces, wherein the interior elongated meat portion also includes four exterior side surfaces between the top and bottom surfaces, wherein two of the four exterior side surfaces are elongated side surfaces positioned opposite each other and define the length of the interior elongated meat portion, and wherein two of exterior side surfaces are short side surfaces positioned between the elongated side surfaces and wherein a first short side surface is at the first end and a second side surface is at the second end, and wherein the short side surfaces substantially define a width of the interior elongated meat portion as measured between the elongated side surfaces;
after the separating step, dividing the at least one or more interior elongated meat portion into a plurality of smaller meat parts, wherein the dividing step includes cutting the one or more of the at least one or more interior elongated meat portion substantially perpendicular with respect to the longitudinal axis of the interior elongated meat portion and between the top and bottom surfaces in the same direction as its thickness; and
trimming at least one of the plurality of smaller meat parts, such that each smaller meat part is approximately the same net-weight within five (5) percent of each other.

11. The method of claim 10 , further comprising the step of:
seasoning the at least one of the plurality of smaller meat pieces.

12. The method of claim 10 , wherein the separating and dividing steps each include at least two cuts.

13. The method of claim 10 , wherein the steps of separating the boneless pork loin, dividing the at least one interior elongated meat portion, and trimming are each performed using a cutting apparatus selected from one or more of a manual cutting apparatus, a mechanized cutting apparatus, and combinations thereof.

14. A method of cutting a boneless pork loin that is substantially cylindrical in shape into a plurality of pieces forming various meat products, the method comprising:
separating the boneless pork loin into at least three elongated meat portions, two exterior elongated meat portions, and an interior elongated meat portion, the interior elongated meat portion is substantially in the shape of a rectangular prism and is positioned between the two exterior elongated meat portions, wherein the interior elongated meat portion includes a first end, a second end opposit

Assignees

• Tyson Foods Inc

Inventors

• Corbin Collin Hunter
• Baublits Robert Ty
• Strickland Richard
• Yancey Ii Edward J

Classifications

• A23L13/70

  Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor · CPC title

• A22C17/0033 Primary

  Cutting slices out of a piece of meat (slicing machines B26D1/143) · CPC title

• A23L13/00

  Meat products; Meat meal; Preparation or treatment thereof · CPC title