Patent ID: 7867069
Filing Date: 2011-01-11
Classification: A22C,A23L

Abstract:
1. A method of cutting a beef chuck roll to provide a plurality of higher value beef products comprising the steps of: cutting the chuck roll along at least three cut lines to separate the chuck roll into four primary muscles, a first or eye muscle, a second or rhomboideus muscle, a third or splenius muscle and a fourth or serratus ventralis muscle; trimming each of the four primary muscles to remove excess fat, seams, silver and other undesirable components; cutting the eye muscle into first and second portions, the second portion being marketed as a boneless chuck eye roast product; cutting the first portion of the eye muscle along a plurality of generally parallel spaced apart cut lines extending generally across the grain of the first portion to form a plurality of low fat, boneless chuck eye steaks; marketing the rhomboideus and splenius muscles as boneless roast products; and cutting the serratus ventralis muscle along a plurality of generally parallel spaced apart cut lines extending generally across the grain of the serratus ventralis muscle to form a plurality of low fat, boneless chuck steaks.