Patent Publication Number: US-2023143756-A1

Title: Prepared chicken or other animal product

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application claims the benefit of priority under 35 USC § 119(e) of U.S. Provisional Patent Application No. 63/277,514 filed Nov. 9, 2021, the contents of which are incorporated herein by reference. 
    
    
     BACKGROUND OF THE DISCLOSURE 
     The present disclosure relates generally to food products that may be prepared from chicken, poultry, fowl, or other animal flesh. In certain aspects, the present disclosure relates more particularly to a food product prepared from specified transverse sectional pieces cut from a half chicken breast, other poultry or fowl breast or half breast, or other suitably shaped animal flesh, with the specified transverse sectional pieces being, in certain embodiments, wrapped with strips of bacon. In certain embodiments, the prepared food product comprises a half chicken breast cut into a combination of transverse sectional pieces suitable for wrapping in bacon and further comprises an elongated end body cut into a plurality of strips that remain attached at an end thereof. In certain embodiments, the two transverse sectional pieces may be mutually oriented and/or attached to form a chicken-breast steak, and the chicken-breast steak may be externally wrapped with a strip of bacon. 
     SUMMARY OF THE DISCLOSURE 
     Briefly stated, an example of a method for preparing a food product from a half chicken breast is disclosed. The half chicken breast is boneless and skinless and has a longitudinal axis, a generally smooth outwardly facing surface, and an opposite surface located opposite the outwardly facing surface. The example of the method comprises the step of making a plurality of cuts along cut lines oriented transversely with respect to the longitudinal axis of the half chicken breast. The cut lines divide the half chicken breast into first, second, third, and fourth transverse sectional pieces. Each transverse sectional piece has a respective outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface formed opposite the respective outward axially oriented surface, and respective first and second transversely oriented surfaces oriented transversely with respect to the longitudinal axis. The example of the method includes aligning the respective inward axially oriented surfaces of the first and fourth transverse sectional pieces in facing engagement to form a first chicken-breast steak wherein the outward axially oriented surfaces form an axially oriented perimeter surface. The example of the method includes aligning the respective inward axially oriented surfaces of the second and third transverse sectional pieces in facing engagement to form a second chicken-breast steak wherein the outward axially oriented surfaces form an axially oriented perimeter surface. 
     The method may further comprise the steps of wrapping a first strip of bacon around the axially oriented perimeter surface of the first chicken-breast steak; and wrapping a second strip of bacon around the axially oriented perimeter surface of the second chicken-breast steak. The first, second, third, and fourth transverse sectional pieces may be cut from sequentially adjacent portions of the half chicken breast. The method may further comprise the steps of pushing a first skewer through the first and fourth transverse sectional pieces to secure the first chicken-breast steak; and pushing a second skewer through the second and third transverse sectional pieces to secure the second chicken-breast steak. The method may further comprise the step of cooking the first chicken-breast steak following the wrapping thereof. The method may further comprise making an additional cut along an additional cut line oriented transversely with respect to the longitudinal axis of the half chicken breast, the additional cut line dividing a trim piece from the first transverse sectional piece. The method may further comprise making a second additional cut along a second additional cut line oriented transversely with respect to the longitudinal axis of the half chicken breast, the additional cut line dividing a second trim piece from the first transverse sectional piece. 
     An example of a method for preparing food products from a plurality of half chicken breasts is disclosed. Each half chicken breast may be boneless and skinless and may have a longitudinal axis, a generally smooth outwardly facing surface, and an opposite surface located opposite the outwardly facing surface. A example of the method comprises the step of processing each half chicken breast of the plurality of chicken breasts by making a plurality of cuts along cut lines oriented transversely with respect to the longitudinal axis of the half chicken breast. The cut lines divide the half chicken breast into at least first and second transverse sectional pieces, with each transverse sectional piece having a respective outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface formed opposite the respective outward axially oriented surface, and respective first and second axially transverse oriented surfaces. The example of the method includes aligning respective inward axially oriented surfaces of first and second transverse sectional pieces in facing engagement to form a first chicken-breast wherein the outward axially oriented surfaces form an axially oriented perimeter surface. 
     The method may further comprise the step of wrapping a first strip of bacon around the axially oriented perimeter surface of the first chicken-breast steak. The method may further comprise the step of pushing a first skewer through the first and second transverse sectional pieces to secure the first chicken-breast steak. The method may further comprise the step of cooking the first chicken-breast steak following the wrapping thereof. The method may further comprise the step of making an additional cut along an additional cut line oriented transversely with respect to the longitudinal axis of the half chicken breast, the additional cut line dividing a trim piece from the first transverse sectional piece. The method may further comprise making a second additional cut along a second additional cut line oriented transversely with respect to the longitudinal axis of the half chicken breast, the additional cut line dividing a second trim piece from the first transverse sectional piece. 
     A further example of a method for preparing food products from a first half chicken breast is disclosed. The first half chicken breast is boneless and skinless and has a longitudinal axis, a generally smooth outwardly facing surface, and an opposite surface located opposite the outwardly facing surface. The example of the method comprises the step of making a cut along a cut line oriented transversely with respect to the longitudinal axis of the first half chicken breast to form an elongated end body having a first end and a second end and a steak portion. The example of the method comprises the step of making at least one butterfly cut in the elongated end body along a butterfly cut line extending parallel to the longitudinal axis, the butterfly cut line terminating partially through the elongated end body so that upper and lower portions of the elongated end body remain attached to one another at the first end. The example of the method comprises the step of making a plurality of vertical cuts in the elongated end body extending parallel to the longitudinal axis and along a plurality of vertical cut lines through the upper and lower portions of the elongated end body to carve a plurality of strips attached at attached ends thereof to the first end of the elongated end body. 
     The method may further comprise the step of making a second cut in the steak portion along a second cut line oriented transversely with respect to the longitudinal axis of the half chicken breast, the second cut line dividing the steak portion a first transverse sectional piece having an outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface formed opposite the respective axially oriented surface, and first and second transversely oriented surfaces oriented transversely with respect to the longitudinal axis. The method may further comprise the step of processing a second half chicken breast, the second half chicken breast being boneless and skinless, having a longitudinal axis, and having a generally smooth outwardly facing surface and an opposite surface located opposite the outwardly facing surface. The processing includes making at least first and second cuts along first and second cut lines oriented transversely with respect to the longitudinal axis of the second half chicken breast. The first and second cut lines carve a second transverse sectional piece from the second half chicken breast. The second transverse sectional piece has an outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface formed opposite the respective outward axially oriented surface, and first and second transversely oriented surfaces of the second transverse sectional piece, the first and second transversely oriented surfaces being oriented transversely with respect to the longitudinal axis. The method may further comprise the step of aligning the respective inward axially oriented surfaces of the first transverse sectional piece from the first half chicken breast and the second transverse sectional piece from the second half chicken breast in facing engagement to form a first chicken-breast steak wherein the outward axially oriented surfaces form an axially oriented perimeter surface. The method may further comprise the step of making a third cut along a third cut line oriented transversely with respect to the longitudinal axis of the half chicken breast, the third cut line carving a second transverse sectional piece having an outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface formed opposite the respective outward axially oriented surface, and first and second transversely oriented surfaces of the second transverse sectional piece. The first and second transversely oriented surfaces are oriented transversely with respect to the longitudinal axis. The method may further comprise the step of aligning the respective inward axially oriented surfaces of the first and second transverse sectional pieces in facing engagement to form a first chicken-breast steak having an axially oriented perimeter surface. The method may further comprise the step of wrapping a first strip of bacon around the axially oriented perimeter surface of the first chicken-breast steak. The method may further comprise the step of wrapping a first strip of bacon around the axially oriented perimeter surface of the first chicken-breast steak. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The foregoing summary, as well as the following detailed description of examples of systems and devices according to the invention, will be better understood when read in conjunction with the appended drawings. For the purpose of illustrating the invention, there are shown in the drawings embodiments presently preferred. It should be understood, however, that the invention is not limited to the precise arrangements and instrumentalities shown. In the drawings: 
         FIG.  1    is top plan view of a boneless, skinless half of a chicken breast, prior to processing into a first or a second embodiment, according to the present disclosure; 
         FIG.  2    is an upper front and top perspective view of the half chicken breast of  FIG.  1    divided into four transverse sectional pieces following a series of cuts in processing the half chicken breast, according to the first embodiment of the present disclosure; 
         FIG.  3    is an upper front and top perspective view of the half chicken breast of  FIG.  1   , following removal of first and second trim pieces (not shown) from ends of the half chicken breast according to the first embodiment of the present disclosure; 
         FIG.  4    is an upper front and top perspective view of the half chicken breast of  FIG.  1   , with first and fourth transverse sections oriented transversely as if laid flat, and with the second and third transverse sections oriented as if laid on a respective axially oriented surface of each of the second and third transverse sections in the same orientation as in  FIG.  3   , according to the first embodiment of the present disclosure; 
         FIG.  5    is an upper front and top perspective view of the half chicken breast of  FIG.  1   , with the first and fourth transverse sectional pieces, and the second and third transverse sectional pieces, oriented as if laid on respective transversely oriented surfaces thereof and aligned to form first and second chicken-breast steaks, each suitable for wrapping with a strip of bacon to form a bacon-wrapped chicken-breast steak, according to the first embodiment of the present disclosure; 
         FIG.  6    is a plan view of first and second chicken-breast steaks of  FIG.  5   , with a strip of bacon for wrapping about each of the first and second chicken-breast steaks, according to the first embodiment of the present disclosure; 
         FIG.  7    is an upper front and top perspective view of the first and second completed bacon-wrapped chicken-breast steaks formed from the half chicken breast of  FIG.  1   , according to the first embodiment of the present disclosure; 
         FIG.  8    is an upper front and top perspective view of a boneless, skinless half of a chicken breast, prior to processing into a first or second embodiment, according to the present disclosure; 
         FIG.  9    is an upper front and top perspective view of the half chicken breast of  FIG.  8    divided into a trim piece, two transverse sectional pieces, and an elongated end body following an initial series of cuts in processing the half chicken breast, according to the second embodiment of the present disclosure; 
         FIG.  10    is an upper left front and top perspective view of the elongated end body cut from the half chicken breast of  FIG.  8   , with cut lines shown as a dashed line and indicating a generally horizontal or butterfly cut, according to the second embodiment of the present disclosure; 
         FIG.  11    is an upper left front and top perspective view of the elongated end body cut from the half chicken breast of  FIG.  8   , after being cut horizontally along the cut lines shown in  FIG.  10   , with cut lines indicating vertical cuts to be made, according to the second embodiment of the present disclosure; 
         FIG.  12    is an upper front and top perspective view of the half chicken breast of  FIG.  8   , with the first and second transverse sectional pieces oriented as if laid on respective transversely oriented surfaces thereof and aligned to form a chicken-breast steak suitable for wrapping with a strip of bacon to form a bacon-wrapped chicken-breast steak, and with the elongated end body cut along the vertical cut lines shown in  FIG.  11    into a plurality of strips that remain attached at a common end thereof, according to the second embodiment of the present disclosure; and 
         FIG.  13    is an upper front and top perspective view of the completed bacon-wrapped chicken-breast steak formed from the half chicken breast of  FIG.  8   , with the elongated end body after being cut along the vertical cut lines shown in  FIG.  11    into a plurality of strips that remain attached at a common end thereof, according to the second embodiment of the present disclosure. 
     
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     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 drawings to which reference is made. The words “inner” and “outer” refer to directions toward and away from, respectively, the geometric center of a particular element or elements under discussion. Unless specifically set forth herein, the terms “a,” “an,” and “the” are not limited to one element but instead should be read as meaning “at least one.” As used herein, the terms “proximal” and “distal” are relative terms referring to locations or elements that are closer to (proximal) or farther from (distal) with respect to other elements. The terminology includes the words noted above, derivatives thereof, and words of similar import. Moreover, the singular includes the plural, and vice versa, unless the context clearly indicates otherwise. The method steps recited in the appended claims need not be performed in any particular order. 
     A half chicken breast is half of a whole chicken breast, the whole chicken breast comprising both sides of the pectoral muscle of a chicken, with adjacent bones, skin, and cartilage, cut in the customary manner from the carcass of a chicken. In practice of the present invention, the half chicken breast is commonly and advantageously handled in a boneless, skinless state. 
       FIGS.  1  through  7    show an exemplary food item in the form of a half chicken breast, as processed in steps in and/or in the preparation of a first embodiment of the invention, which may take the form of either a food product or a method of preparing the same. 
       FIG.  1    is an upper front and top perspective view of a boneless, skinless half chicken breast  10 , which is processed in and/or in the preparation of the first embodiment of the present disclosure. Although the half chicken breast  10  is not an even or defined geometric shape, the half chicken breast  10  has a longitudinal orientation, which is an essentially lengthwise orientation, and a longitudinal axis L. The half chicken breast  10  comprises animal tissue, preferably animal muscle tissue having a grain oriented generally parallel or roughly parallel to the longitudinal axis L in a substantial portion of the half chicken breast  10 . A relatively smooth or smooth outwardly facing surface  12  (hereafter the “outward surface”) of the half chicken breast  10  is oriented generally upwardly in  FIGS.  1  through  3   ; the outwardly facing surface  12  also extends onto the sides or edges of the half chicken breast  10 . The outwardly facing surface  12  refers to a surface of the half chicken breast  10  both before and after cutting. An opposite surface  14  of the chicken breast is oriented downwardly so that only the edge  16  thereof is visible in  FIGS.  1  through  3   . The opposite surface  14  is visible in  FIGS.  4  through  7    and generally arises from the portion of the chicken breast that faces bones of a chicken carcass prior to removal of the bones. In  FIG.  1   , the dashed lines indicate a first cut line  20 , a second cut line  22 , a third cut line  24 , and fourth cut line  26 , and a fifth cut line  28 , with each representing the location of a cut for preparing the half chicken breast  10  in accordance with the first embodiment. Each cut line  20 ,  22 ,  24 ,  26  and  28  is oriented generally oriented transversely with respect to the longitudinal axis L of the half chicken breast  10  and is oriented generally across the grain of the chicken breast  10 . Preparation of a food product according to a first embodiment may include cutting the half chicken breast  10  by making a plurality of cuts along the cut lines  20 ,  22 ,  24 ,  26 ,  28 . 
       FIG.  2    is an upper front and top perspective view of the half chicken breast  10  of  FIG.  1   , which has been divided into four transverse sectional pieces by making an initial series of cuts spaced about 1.5 inches to 2 inches apart (for a typical large half chicken breast) along the cut lines  20 ,  22 ,  24 ,  26 ,  28  of  FIG.  1   . The cuts result in the half chicken breast  10  being divided into a first trim piece  40 , a first transverse sectional piece  50 , a second transverse sectional piece  60 , a third transverse sectional piece  70 , a fourth transverse sectional piece  80 , and a second trim piece  90 , with cutting of the first and second trim pieces  40 ,  90  being optional. The first trim piece  40  and the second trim piece  90  may be used as desired; are not required for assembling the food product according to the present disclosure; and may be used in another product, such as a chicken patty (not shown). The four transverse sectional pieces  50 ,  60 ,  70 ,  80  respectively have first, second, third, and fourth axially oriented surfaces  52 ,  62 ,  72 ,  82 ; pairs of first transversely oriented surfaces  54 ,  64 ,  74 ,  84 ; and first inward axially oriented surfaces  56 ,  66 ,  76 ,  86 , which collectively are formed from the opposite surface  14 .  FIG.  3    is an upper front perspective view of the half chicken breast of  FIG.  1   , following removal of first and second trim pieces  40 ,  90  from ends of the half chicken breast  10 . The first transversely oriented surfaces  54 ,  64 ,  74 ,  84  are oriented transversely with respect to the longitudinal axis L. 
       FIG.  4    is an upper front and top perspective view of the half chicken breast of  FIG.  1   , with first and fourth transverse sectional pieces  50 ,  80  oriented as if laid flat, and the second and third transverse sections oriented as if laid on a respective first and second axially oriented surface  62 ,  72  of each of the second and third transverse sections in the same orientation as in  FIG.  3   , according to the first embodiment of the present disclosure. 
       FIG.  5    is an upper front and top perspective view of the half chicken breast of  FIG.  1   , with the first and fourth transverse sectional pieces  50 ,  80 , and the second and third transverse sectional pieces  60 ,  70 , oriented as if laid on respective transversely oriented surfaces  64 ,  74  thereof. In the method of the first embodiment, the first and second chicken-breast steaks  100 ,  110  are formed by aligning the first and fourth transverse sectional pieces  50 ,  80 , with the respective first inward axially oriented surface  56  in facing engagement with the fourth inwardly facing axially oriented surface  86 , and the second and third transverse sectional pieces  60 ,  70  with the respective second inward axially oriented surface  66  in facing engagement with the third inward axially oriented surface  76 . The first and second chicken-breast steaks  100 ,  120  are suitable for wrapping with a strip of bacon  120  ( FIG.  6   ) to form a bacon-wrapped chicken-breast steak  130 ,  140  ( FIG.  7   ), according to the first embodiment of the present disclosure; wrapping the first and second chicken-breast steaks  100 ,  120  with a strip of bacon  120  is optional (and often is preferred). By preparing the four transverse sectional pieces  50 ,  60 ,  70 ,  80  and assembling as shown, one may prepare two relatively evenly portioned first and second chicken-breast steaks  100 ,  110 . 
       FIG.  6    is a plan view of the first and second chicken-breast steaks  100 ,  110  of  FIG.  5   , with a strip of bacon  120  for wrapping about each of the first and second chicken-breast steaks  100 ,  110 , according to the first embodiment of the present disclosure. In  FIG.  7   , the strips of bacon  120  are wrapped around the exterior of the first and second chicken-breast steaks  100 ,  110 , forming a first bacon-wrapped chicken-breast steak  130  and a second bacon-wrapped chicken-breast steak  140 . The components of the first bacon-wrapped chicken-breast steak  130  and the second bacon-wrapped chicken-breast steak  140  may optionally be secured by skewers  150 , by pushing a skewer  150  through at least one of the bacon-wrapped chicken-breast steak  130 ,  140  (or through the transverse sectional pieces of a chicken-breast steak, whether wrapped in bacon or not) to secure the first or second chicken-breast steak  100 ,  110  in conventional fashion. Each skewer  150  is preferably constructed of a heat transfer material, such aluminum, to assist with cooking the internal area of the steak. As used herein, “skewer” refers to any pin or other comparable penetrating fastener used to attach pieces of food together. Each skewer may also be formed from other suitable metal, or from wood, nylon, or other suitable material as is known in the art. Metal material may be avoided if, for example, it is intended that the chicken-breast steak  100 ,  110  be cooked, defrosted, or reheated in a microwave oven. Each skewer  150  may have any suitable cross section; numerous such cross sections are known in the art, including circles, squares, and other shapes, including complex shapes. Each skewer  150  may be of any suitable length selected to engage selected elements (including any or all elements) of the chicken-breast steak  130 ,  140 . The first and second bacon-wrapped chicken-breast steaks  140 ,  150  are then complete and ready for packaging, further processing, or cooking. 
     A method according to the present disclosure comprises preparing a bacon-wrapped chicken-breast steak according to the first embodiment of the present disclosure by following the steps described in the foregoing paragraphs. Alternatively, in any of the methods set forth herein, transverse sectional pieces from a plurality of half chicken breasts, the transverse sectional pieces being preferably selected to be relatively similar in size, may be assembled into one or more chicken-breast steaks by aligning inward axially oriented surfaces thereof. The method may further comprise the step of cooking the bacon-wrapped chicken steak by any suitable technique, such as broiling, grilling, sautéing, or frying. 
     In the embodiment of  FIGS.  1 - 7   , the first transverse sectional piece  50 , second transverse sectional piece  60 , third transverse sectional piece  70 , and fourth transverse sectional piece  80  may be cut from sequentially adjacent portions of the half chicken breast  10 . As a result, aligning the first and fourth transverse sectional pieces  50 ,  80  and the second and third transverse sectional pieces  60 ,  70  results in the first chicken-breast steak  100  and the second chicken-breast steak  110  being relatively well-matched or comparable in size given that both are cut from the half chicken breast  10  is the manner described above. 
       FIGS.  8  through  13    show an exemplary food item in the form of a half chicken breast, as processed in steps in and/or in the preparation of a second embodiment of the invention, which may take the form of either a food product or a method of preparing the same. 
       FIG.  8    is an upper front perspective view of a boneless, skinless half chicken breast  310 . Although the half chicken breast  310  is not an even or defined geometric shape, the half chicken breast  310  has a longitudinal orientation, which is an essentially lengthwise orientation, and a longitudinal axis L. The half chicken breast  310  comprises animal tissue, preferably animal muscle tissue having a grain oriented generally parallel or roughly parallel to the longitudinal axis L in a substantial portion of the half chicken breast  10 . A smooth or generally smooth outwardly facing surface  312  of the half chicken breast  310  is oriented upwardly in  FIGS.  8  through  11   . As in the first embodiment, the outwardly facing surface  312  also extends onto the sides or edges of the half chicken breast  310 . An opposite surface  314  of the chicken breast is oriented downwardly so that only the edge  316  thereof is visible in  FIGS.  8  and  9   . The opposite surface  314  appears as a line in  FIGS.  10  and  11   . The outwardly facing surface  312  is smooth in appearance relative to the opposite surface  314 , and generally arises from the portion of the chicken breast that faces bones of a chicken carcass prior to removal of the bones. In  FIG.  8   , the dashed lines indicate a first cut line  320 , a second cut line  322 , and a third cut line  324 , with each being generally across the grain and representing the location of a cut for preparing the half chicken breast  310  according to the second embodiment. 
       FIG.  9    is an upper front perspective view of the half chicken breast of  FIG.  8   , which has been divided into two transverse sectional pieces  350 ,  360  and an elongated end body  370  following a series of cuts along the cut lines  320 ,  322 , and  324  of  FIG.  8   . The second embodiment of the method includes making the series of cuts along the cut lines  320 ,  322 , and  324 . 
     The cuts along the cut lines  320 ,  322 , and  324  of  FIG.  8    are spaced about 1.55 inches to 2 inches apart (for a typical large half chicken breast) along the cut lines  320 ,  322 ,  324  of  FIG.  8   . The cut line  324  of  FIG.  8    may divide the half chicken breast  310  into the elongated end body  370  and a steak portion  371  of  FIG.  9   , from which the two transverse sectional pieces  350 ,  360  are or may be divided. The cuts result in the half chicken breast  310  being divided into a first trim piece  340 , a first transverse sectional piece  350 , a second transverse sectional piece  360 , and an elongated end body  370 . The first trim piece  340  may be used as mentioned above and is not required for assembling the food product according to the present disclosure. The first and second transverse sectional pieces  350 ,  360  respectively have first and second axially oriented surfaces  352 ,  362 ; pairs of first transversely oriented surfaces  354 ,  364 ; and first and second inward axially oriented surfaces  356 ,  366 , which collectively are formed from the opposite surface  314 . In one sequence of cuts, the elongated end body  370  may be cut from the half chicken breast  310  forming a steak portion  371 , which comprises and may be cut into the first and second transverse sectional pieces  350 ,  360  and the trim piece  340  by cutting along the cut lines  320  and  322 , as shown in  FIG.  9   . 
       FIG.  10    is an upper left front perspective view of the elongated end body cut  370  from the half chicken breast  310  of  FIG.  8   . The elongated end body  370  has a first end  372  and a second end  374 . A horizontal cut line or butterfly cut line  376  indicates the location of a generally horizontal cut or butterfly cut parallel to the longitudinal axis L and generally dividing the half chicken breast  310  so as to divide the thickness thereof. The cut line  376  does not extend entirely through the half chicken breast  310 ; instead, the cut line  376  terminates partially through the half chicken breast  310 , so that upper and lower portions of the half chicken breast  310  remain attached to each other near the first end  372 , which preferably is a narrower, generally triangular end of the half chicken breast  310 . 
       FIG.  11    is an upper left front perspective view of the elongated end body  370  cut from the half chicken breast  310  of  FIG.  8   . The elongated end body  370  has been cut horizontally along the cut line  376  shown in  FIG.  10   . Here a plurality of generally vertical cut lines  378  indicate generally vertical cuts to be made approximately ¼ to ⅜ inches apart, preferably following the horizontal cut  380 ; the second embodiment of the method includes making such cuts. 
       FIG.  12    is an upper front perspective view of the half chicken breast  310  of  FIG.  8   , with the first and second transverse sectional pieces  350 ,  360  oriented as if laid on the respective transversely oriented surfaces thereof  354 ,  364  and aligned to form a chicken-breast steak  400  suitable for wrapping with a strip of bacon  120  to form a bacon-wrapped chicken-breast steak  430  ( FIG.  13   ) similar to the first embodiment. The components of the bacon-wrapped chicken-breast steak  430  may optionally be secured by a skewer  150  as noted above. The bacon-wrapped chicken-breast steaks  430  are then complete and ready for packaging, further processing, or cooking. Methods according to the invention may include such wrapping or cooking steps. 
     The elongated end body may be cut  370  along the vertical cut lines  378  shown in  FIG.  11    into a plurality of strips  382  that remain attached at the attached ends  386  to the first end  372  of the elongated end body  372 . Free ends  384  of the strips  382  are disposed opposite the attached ends  386 . 
       FIG.  13    is an upper front perspective view of the completed bacon-wrapped chicken-breast steak  430  formed from the half chicken breast  370  of  FIG.  8   , with the elongated end body  370  and a plurality of strips  382  attached thereto, formed as described above. The bacon-wrapped chicken-breast steaks  430  and the elongated body  370  with the attached strips  382  are complete and ready for packaging, further processing, or cooking. 
     A method according to the present disclosure may comprise preparing a bacon-wrapped chicken-breast steak  430  according to the second embodiment of the present disclosure, and an elongated body with attached strips  382 , by following the steps described in the foregoing paragraphs. The method may further comprise the step of cooking the bacon-wrapped chicken steak  430  by any suitable technique, such as broiling, grilling, sautéing, or frying. The method may further comprise the step of cooking the elongated body  370  with the attached strips  382  by any suitable technique, preferably by a technique comprising battering and frying the elongated body  370  with the attached strips  382 . The elongated body  370  with the attached strips  382  may be cooked and then served with the strips  382  still attached. The strips  382  may be detached by detaching the attached ends thereof from the first end  372  of the elongated body  370  for eating. 
     The food products according to the present disclosure may be formed, and the methods according to the present disclosure may be practiced, using animal tissue other than a chicken breast, such a breast of a turkey, duck, or other bird, or a section of mammal, fish, or other animal tissue with an elongated shape and/or a generally rectangular, oval, or oblong cross section. Animal tissue having any such a shape is particularly suitable for practicing the methods described herein, and for forming the products described herein, where the animal tissue has grains that run generally lengthwise with respect to all or a portion of the length of the portion of tissue. Animal tissue may or may not include a generally smooth outwardly facing surface and an opposite surface located opposite the outwardly facing surface as are found in a boneless, skinless half chicken breast. In such case the opposite surface may be chosen as any of the principal (largest) surfaces of a portion of animal issue, with the outwardly facing surface being defined as including all surfaces of the portion of animal tissue other than the opposite surface. 
     It will be appreciated by those skilled in the art that changes could be made to the embodiments described above without departing from the broad inventive concept thereof. It is understood, therefore, that this invention is not limited to the particular embodiments disclosed, but it is intended to cover modifications within the spirit and scope of the present disclosure.