Method of making an animal muscle strip product

A food product which is formed from a breast cut of poultry or other animal muscle material having a core area and a plurality of strips of breast formed integrally with the core area and extending outwardly therefrom in a random manner. The food product is formed by cutting the first and second end surfaces along first and second cut lines, respectively, extending between the upper and lower surfaces of the food product, a distance which establishes an uncut core area between the first and second end surfaces. The food product is then cut from the upper surface to the lower surface along a plurality of spaced generally parallel third and fourth cut lines extending between the first end surface and the core area and the second end surface of the core area, respectively, such that a plurality of strips of material extend outwardly from the core area in a random manner toward the first and second end surfaces.

FIELD OF THE INVENTION 
The present invention relates to a food product and method of making the 
same and, more particularly, to a food product which includes a core area 
and a plurality of strips of edible material extending from the core area 
in a random 
BACKGROUND OF THE INVENTION 
Poultry is conventionally eviscerated and dressed and sold either as a 
whole or as parts. One of the parts is the breast cut, which is marketed 
with the bone therein or as a boneless breast cut. In view of the 
increasing demand for such new, innovative products as boneless breasts, 
tenders, wings, etc., for both the commercial food market and for home 
use, methods for easily obtaining different types of cuts have become 
increasingly more desirable. However, the prior art methods of producing 
dressed cuts of poultry have not been directed to a breast cut which has 
been dressed to permit the consumer to conveniently break down the breast 
cut into finger food. 
The present invention comprises a method of dressing an edible material, 
such as a breast cut of poultry, such that the material has a core area 
and a plurality of strips of material formed integrally with the core area 
and extending outwardly therefrom in a random manner. This dressing allows 
the consumer to readily break off the strips of material with their 
fingers for easy consumption. The present invention is expected to gain 
widespread consumer acceptance. The method of the present invention is 
relatively quick and easy to carry out and results in a food product which 
is both appetizing and convenient for the consumer to handle. 
SUMMARY OF THE INVENTION 
Briefly stated, the present invention comprises a method of making a food 
product from an edible material having an upper surface and a lower 
surface. The upper and lower surfaces are spaced apart and extend 
generally parallel with respect to each other. The material includes a 
first end surface and a second end surface. The first and second end 
surfaces are spaced apart a first distance. The method comprises: 
Cutting through the first end surface of the material along a first cut 
line extending between the upper and lower surfaces a second distance. 
Cutting through the second end surface of the material along a second cut 
line extending between the upper and lower surfaces a third distance. The 
third distance when combined with the second distance is less than the 
first distance to establish an uncut core area between the first and 
second end surfaces. The material is then cut from the upper surface to 
the lower surface along a plurality of spaced generally parallel third cut 
lines extending between the first end surface and the core area. The 
material is then cut from the upper surface to the lower surface along a 
plurality of spaced generally parallel fourth cut lines extending between 
the second end surface and the core area whereby a plurality of strips of 
material extend from the core area toward the first and second end 
surfaces.

DESCRIPTION OF PREFERRED EMBODIMENT 
Certain terminology is used in the following description for convenience 
only and is not limiting. The words "right, " "left, " "lower" and "upper 
" designate directions in the drawing to which reference is made. The 
words "inwardly" and "outwardly" refer to directions toward and away from, 
respectively, the geometric center of the food product and designated 
parts thereof. The terminology includes the words above specifically 
mentioned, derivatives thereof and words of similar import. 
Referring to the drawing in detail, wherein like numerals indicate like 
elements throughout, there is shown in FIGS. 4 and 5 a preferred 
embodiment of a food product, generally designated 10, made in accordance 
with the present invention. Referring now to FIG. 4, in the present 
embodiment, it is preferred that the food product 10 be made from an 
edible material 12 having an upper surface 12a and lower surface 12b. The 
upper and lower surfaces 12 a, 12b are spaced apart by a distance 
established by the thickness of the material 12 and extend generally 
parallel to each other. The edible material includes a first end surface 
12c and a second end surface 12d. The first and second end surfaces 12c, 
12d are spaced apart a first distance. 
In the present embodiment, it is preferred that the edible material 12 be a 
cut of a breast of poultry, such as chicken. However, it is understood by 
those skilled in the art that the present invention is not limited to any 
particular type of edible material 12. For instance, the edible material 
could be meat, poultry, dough or fish without departing from the spirit 
and scope of the invention. 
As shown in FIG. 4, a first cut extends through the first end surface 12c 
along a first cut line 16 extending generally parallel to the upper 
surface 12a. The first cut extends into the material 12 a second distance 
which is preferably less than one-half the first distance. A second cut 
extends through the second end surface 12d along a second cut line 20 
extending generally parallel to the upper surface 12a. The second cut 
extends into the material 12 a third distance which is preferably less 
than one-half the first distance and preferably about the same as the 
second distance to establish an uncut core area 22 between the first and 
second cuts. More particularly, it is preferred that the third distance 
plus the second distance be less than the first distance to establish the 
uncut core area 22 which preferably is located midway between the ends 
12c, 12d. 
While in the present embodiment it is preferred that the core area 22 be 
generally centrally disposed between the first and second end surfaces 
12c, 12d, it is understood by those skilled in the art that the core area 
22 could be positioned closer to one end surface than the other, without 
departing from the spirit and scope of the invention. It is also 
understood that the second cut could be omitted and that the first cut 
could extend almost the entire length of the material 12 such that the 
core area would be positioned at the second end surface 12d. In the 
present embodiment, it is preferred that the second and third distances be 
selected to establish an uncut core area having a width of approximately 
1/4 to 3/4 of an inch. This distance provides the food product 10 with a 
sufficiently strong uncut core area 22 to allow the food product 10 to 
maintain its structural integrity during the cooking process and during 
consumption. This distance also allows the consumer to conveniently 
consume the uncut core area 22 with their fingers once the food product 10 
has been consumed to the point where only the uncut core area 22 remains. 
However, it is understood by those skilled in the art that the uncut core 
area 22 could have any width or depth depending upon the consumer's 
desires. 
It is also preferred that the first and second cuts be generally planar and 
be positioned generally equidistantly between the upper and lower surfaces 
12a, 12b. However, it is understood by those skilled in the art that the 
first and second cuts could be non-planar or angled with respect to the 
upper and lower surfaces 12a, 12b without departing from the spirit and 
scope of the invention. 
Referring now to FIG. 4, a plurality of third cuts extend from the upper 
surface 12a to the lower surface 12b along a corresponding plurality of 
spaced generally parallel third cut lines 26. The third cut lines 26 
extend generally parallel with respect to each other between the first end 
surface 12c and the core area 22. It is preferred that the third cut lines 
26 extend generally perpendicular to the upper surface 12a but they could 
be at an angle, if desired. Similarly, a plurality of fourth cuts extend 
from the upper surface 12a to the lower surface 12b along a corresponding 
plurality of spaced generally parallel fourth cut lines 30. The fourth cut 
lines 30 extend generally parallel with respect to each other between the 
second end surface 12d and the core area 22. In this manner, a plurality 
of strips of material 32 extend from the core area 22 toward the first and 
second end surfaces 12c, 12d. Upon deep frying the material 12, the strips 
32 extend outwardly from the core area 22 in a random or clustered manner, 
as best shown in FIG. 5. 
As shown in FIG. 4, it is preferred that the third and fourth cut lines 26, 
30 extend generally parallel to each other and be spaced a distance with 
respect to each other within the range of 0.125 to 0.500 inches. However, 
it is understood by those skilled in the art that the third and fourth 
cuts could be randomly spaced with respect to each other, extend at angles 
with respect to each other and extend at an obtuse or acute angle with 
respect to a longitudinal axis (not shown) of the food product 10 without 
departing from the spirit and scope of the invention. 
Referring now to FIGS. 1, 2 and 3, to make the food product 10 of the 
present invention from an edible material 12, such as a breast cut of 
poultry, it is preferred that a full half of a boneless chicken breast be 
squared off at its ends by cutting along two generally parallel spaced cut 
lines 34 to form the first and second end surfaces 12c, 12d. It is 
understood by those skilled in the art that the present invention is not 
limited to squared off first and second end surfaces. For instance, the 
step of squaring off the chicken breast could be omitted and the first and 
second cut lines 16, 20 could be directly applied to the breast as removed 
from the chicken. 
A knife or other cutting apparatus could be used to cut the edible material 
12. However, it is understood by those skilled in the art that the edible 
material 12 could be formed in other manners without departing from the 
spirit and scope of the invention. For instance, as is well understood in 
the food product art, machines exist for mixing, cutting and forming 
edible materials automatically and, therefore, such machines could be used 
to form the edible material 12 of the present invention. 
Once the edible material or chicken breast 12 has been squared off, as 
shown in FIG. 2, the first end surface 12c of the material 12 is then cut 
along the first cut line 16 the second distance. The second end surface 
12d of the material 12 is then cut along the second cut line 20 the third 
distance. As mentioned above, the third distance plus the second distance 
is less than the first distance to establish the uncut core area 22 
between the first and second end surfaces 12c, 12d. The material 12 is 
then cut from the upper surface 12a to the lower surface 12b along the 
plurality of spaced generally parallel third cut lines 26 between the 
first end surface 12c and the core area 22. Similarly, the material 12 is 
cut from the upper surface 12a to the lower surface 12b along the 
plurality of spaced generally parallel fourth cut lines 30 extending 
between the second end surface 12d and the core area 22 such that a 
plurality of strips of material 32 extend from the core area 22 toward the 
first and second end surfaces 12c, 12d, as best shown in FIG. 4. 
At this point, the food product 10 is in condition for being prepared with 
seasonings, spices and other flavoring or enhancement substances. For 
instance, the food product 10 could be marinated in a sauce, such as a 
lemon or garlic sauce and then coated with flour. The food product 10 is 
then deep fried such that the strips of material 32 extend outwardly from 
the core area 22 in a random manner to form a cluster, as shown in FIG. 5. 
The strips of material 32 are then easily removed from the core area 22 by 
the consumer grasping individual strips of material 32 with the consumer's 
fingers and breaking the same from the core area 22. The consumer can 
directly consume the strips of material 32 or dip the strips of material 
32 in a sauce, such as a barbecue sauce, prior to consumption. 
While in the present embodiment it is preferred that the food product 10 be 
deep fried, it is understood by those skilled in the art that heat may be 
applied to the food product 10 in any manner. In addition, microwave 
energy could also be applied to the food product 10 without departing from 
the spirit and scope of the invention. 
From the foregoing description, it can be seen that the present invention 
comprises a food product and method of making the same. It will be 
appreciated by those skilled in the art that changes and modifications may 
be made to the above-described embodiment without departing from the broad 
inventive concepts thereof. For instance, the first and second cuts could 
be omitted to create a single layer of strips of material 32 (not shown). 
It is understood, therefore, that the present invention is not limited to 
the particular embodiment disclosed, but it is intended to include all 
modifications and changes which are within the spirit and scope of the 
invention, as defined by the appended claims.