Patent Document

CROSS-REFERENCE TO RELATED APPLICATION(S) 
   This application claims the benefit of U.S. Provisional Application No. 60/368,380 filed Mar. 28, 2002 for “METHOD FOR MAKING A FOWL WING CUT AND THE RESULTANT PRODUCT”. 

   BACKGROUND OF THE INVENTION 
   The present invention relates to a method for cutting a fowl carcass. In particular, the present invention relates to a method for cutting a fowl carcass to create a fowl wing cut which includes the radius bone and muscles (meat) adhering to the radius bone and excludes the ulna bone. 
   There exists in the art examples of methods for cutting fowl. Such examples disclose a method that results in a fowl wing cut that includes both the ulna bone and radius bone. A wing cut that includes both bones makes it more difficult for a person to consume all available meat because the person must work around and between the bones. Additionally, prior art methods of cutting fowl produce a wing cut that provides a small amount of meat relative to the amount of bone on the cut. The present invention provides a method of cutting a fowl carcass that will produce a meaty and easy to consume fowl wing cut. 
   BRIEF SUMMARY OF THE INVENTION 
   The present invention is a process or method for cutting a fowl to create a meat cut which includes only the radius bone and muscles (meat) adhering to the radius bone. In one embodiment, the method involves first separating the radius bone and muscles adhering thereto from the carcass of the fowl, and then removing the radius bone and muscles adhering thereto from the carcass of the fowl. 
   In another embodiment, the method involves first cutting on a first side of the fowl carcass from a front of the fowl wing beginning at the level of an elbow and moving towards a first joint such that the cut extends parallel to the radius bone. The method then includes cutting through a portion of the first joint toward an ulna bone, and then cutting along the ulna bone towards a second joint. Finally, the method includes cutting away from the ulna bone and through a portion of the second joint to separate a meat cut from the carcass of the fowl, whereby the meat cut includes only the radius bone and muscles adhering thereto. 
   In a third embodiment, the method involves first supporting the fowl carcass such that a first side wing area of the fowl carcass is accessible, grasping a distal portion of a first fowl wing, and cutting from a front of the fowl wing beginning at the level of an elbow and moving towards a first joint such that the cut moves parallel to the radius bone and through a patagium. The method then includes separating the radius bone from the patagium, cutting through a portion of the first joint, twisting the fowl wing to dislocate the first joint cavity, and separating a humerus bone from the radius bone. The method then further includes continuing to cut along an ulna bone towards a second joint, cutting away from the ulna bone and through a portion of the second joint cavity such that the cut is between a distal end of the radius bone and a proximal area of a radial carpal bone, twisting the radius bone to dislocate the second joint, and then separating the meat cut from the first side wing area of the fowl carcass, whereby the meat cut includes only the radius bone and muscles adhering thereto. 

   
     BRIEF DESCRIPTION OF THE DRAWINGS 
     The present invention will be further explained with reference to the drawing figures referenced below, wherein like structure is referred to by like numerals throughout the several views. 
       FIG. 1  is an enlarged skeletal view of the pectoral limb (wing) of a fowl. 
       FIG. 2  is a perspective view of the set up for the butchering process of a fowl carcass. 
       FIG. 3  is a perspective view of a fowl wing being butchered, showing a first cut starting at the level of the elbow. 
       FIG. 4  is a perspective view of a fowl wing being butchered, showing a second cut made through the first joint and along the ulna bone. 
       FIG. 5  is a perspective view of a fowl wing being butchered, showing a third cut, which effects removal of the edible fowl wing cut from the fowl carcass. 
       FIG. 6  is a perspective view of a completed edible fowl wing cut showing the radius bone, muscles (meat) and cutaneous tissues (skin). 
   

   While the above-identified drawing figures set forth one embodiment, other embodiments of the present invention are also contemplated, as noted in the discussion. This disclosure presents illustrative embodiments of the present invention by way of representation and not limitation. Numerous other modifications and embodiments can be devised by those skilled in the art which fall within the scope and spirit of the principles of this invention. The drawing figures are not drawn to scale. 
   DETAILED DESCRIPTION 
   The present invention is a method for cutting a fowl carcass to create an edible fowl wing cut that includes the radius bone and muscles (meat) adhering to the radius bone. In butchered meats, the wing cut generally consists of both the ulna bone and radius bone as well as the associated muscles. However, the present invention discloses a method for cutting a fowl&#39;s wing to create a single boned edible wing cut. 
   In recent years, convenience and quality of presentation have become increasingly important to both consumers and food service distributors (e.g., restaurants). The present invention is directed to the preparation and service of an innovative meat product, one which provides a discrete and easy to handle meat product that has a high meat-to-bone ratio. Such a product is quite suitable as an appetizer on a restaurant menu and can provide high profit margins for food service distributors, while also providing a high quality and meat-heavy product for the consumer (i.e., high product value from the consumer&#39;s perspective). While particularly suited to being served as a restaurant appetizer, the inventive meat product may also be sold for home preparation and consumption. In addition, since the meat is borne on only a single generally central bone, consumption is simplified. 
     FIG. 1  shows an enlarged skeletal view of the pectoral limb (wing) of a fowl. The fowl wing  10  includes a humerus bone  12 , an ulna bone  14 , a radius bone  16 , a radial carpal bone  18  located at a posterior edge  19  of the wing  10 , a first joint  30  and a second joint  38 . 
     FIG. 2  shows one illustrative environment for the butchering of a fowl carcass  20 . Any arrangement for supporting the carcass  20  will suffice for practicing the present invention so long as the wing area of the fowl carcass  20  is suitably accessible for processing. In the illustrated example, the fowl carcass  20  is supported by a suitable apparatus  22 , thereby freeing both of the butcher&#39;s hands (such as hands  24  and  25 ) for use in the process. The butcher is then able to grasp the fowl wing  10  in one hand  24  while handling a cutting utensil  26  (i.e., knife) in the other hand  25 . 
     FIG. 3  shows a first butchering incision  28  made in the fowl carcass  20 . The incision is made while grasping a distal portion of the fowl wing  10 . The first butchering incision  28  is from the front of the fowl wing  10  (from the “front” side  13 , as shown in  FIG. 3 ) beginning at the level of the elbow and moving towards a first joint  30 . The first incision  28  cuts parallel to the radius bone  16  and through the patagium  32  (wing membrane). The first incision  28  separates the radius bone  16  from the patagium  32 . 
     FIG. 4  illustrates a second butchering incision  34  made in the fowl carcass  20 . During the second incision  34 , the cutting utensil  26  cuts through a portion of the first joint  30  toward the ulna bone  14  and continues roughly at a right angle to the major extent of the first incision  28 . As the second incision  34  is made, the butcher (while grasping the fowl wing  10  in hand  24 ) twists the wing  10  generally in the direction of the arrow  36 . (FIG.  4 ). The cutting and twisting of the fowl wing  10  separates the humerus bone  12  from the radius bone  16 . Additionally, the twisting dislocates the first joint  30  between the humerus bone  12  and radius bone  16  allowing the cutting utensil  26  to pass through the portion of the first joint  30 . Alternatively, the butcher can twist the wing  10  generally in the direction of the arrow  36  after the second incision  34  is completed. (FIG.  4 ). However, this could make it more difficult for the cutting utensil  26  to pass through the portion of the first joint  30 . 
   As the second incision  34  continues, the cutting utensil  26  is drawn along the ulna bone  14  (in contact therewith) towards a second joint  38  located between the radial carpal bone  18  and the ulna bone  14  and the radius bone  16 . The cutting utensil  26  is drawn generally in the direction of arrow  34  towards the second joint  38 . 
     FIG. 5  shows the removal of an edible fowl wing cut  42  from the fowl carcass  20 . The butcher removes the edible fowl wing cut  42  by moving the hand  24  to grasp the radius bone  16  along with the muscles (meat) adhering to the radius bone and skin. A final incision  44  is then made by moving the cutting utensil  26  to cut away from the ulna bone  14  and move through a portion of the second joint  38 . The final incision  44  cuts between the distal end of the radius bone  16  and the proximal area of the radial carpal bone  18 . As the final incision  44  is made, the butcher twists the radius bone  16  in the direction of arrow  48  ( FIG. 5 ) to dislocate the joint cavity  38 , allowing the cutting utensil  26  to cut through the a portion of the second joint  38 . Once the cutting utensil  26  is through the portion of the second joint  38  and the associated muscles, the edible fowl wing cut  42  is separated from the remaining fowl wing  10  parts, and can be further individually processed as desired. Alternatively, the butcher can twist the radius bone  16  in the direction of arrow  48  after cutting away from the ulna bone  14 . (FIG.  5 ). However, this could make it more difficult for the cutting utensil  26  to pass through the portion of the second joint  38 . 
     FIG. 6  shows a completed edible fowl wing cut  42  of the present invention. The edible fowl wing cut  42  includes only the radius bone  16 , muscles (meat) and cutaneous tissues (skin)  50  overlying these muscles. The edible fowl wing cut  42  contains the following muscles: M. Extensor Carpi Obliqus, M. Medialis Extensor Digiti, M. Extensor Et Adductor Digitorum, M. Pronator Longus, M. Pronator Brevis, M. Extensor Digiti Secundi Et Terti, M. Supinator Medialis, M. Supinator Lateralis and M. Extensor Carpi Radialis Profundus. Each fowl carcass  20  will produce two edible fowl wing cuts  42 , one from the left side and one from the right side. 
   The final product is a single boned meaty fowl wing cut with meat along all sides of the radius bone  16 . The skin may be left on the meat or removed, as desired. If left on, the skin totals 6-8% by weight of the cut  42 . The final product has a meat-to-bone ratio of approximately 79.17% meat to 20.83% bone. A typical wing cut that includes both the ulna bone  14  and the radius bone  16  only has a meat-to-bone ratio of approximately 73.88% meat to 26.12% bone. Therefore, the completed edible fowl wing cut  42  is intended to have as much meat as possible on the radius bone  16  creating a high meat-to-bone ratio product that is easy to consume. 
   Although the present invention has been described with reference to one embodiment thereof, changes may be made in form and detail. For example, the description and figures refer specifically to a method for preparing wing cuts from the radius bone and adhering meat of a turkey. However, the method of the present invention could be applied to any fowl species including, but not limited to, turkeys, chickens, geese, pheasants, ducks, ostriches, or any other animal. Additionally, as noted above, the cutaneous tissues (skin)  50  can be removed from the wing cut  42 , creating a skinless edible fowl wing cut. The skinless fowl wing cut allows individuals concerned with calorie intake and fat content to enjoy the wing cut  42  without consuming the skin. Alternatively, the muscles (meat) adhering to the radius bone  16  can be trimmed to create a less meaty edible wing cut and/or muscle (meat) can be left with the ulna bone  14  creating a smaller portion size. 
   Further, the method for cutting a fowl carcass to create an edible fowl wing cut can be performed in an alternative manner, such as performing the cutting and separating steps in a reverse order. This is done by first making an initial incision at the posterior edge  19  of the wing  10  at the level of the second joint  38  between the radius bone  16  and the radial carpal bone  18 . The initial incision is made in the opposite direction of the incision  44 . Second, the cutting utensil  26  is drawn into the second joint  38  between the radius bone  16  and the radial carpal bone  18 . Third, the cutting utensil  26  is turned to make an incision along the ulna bone  14  towards the first joint  30 . The third incision is made in the opposite direction of the incision  34 . After the cutting utensil  26  enters the first joint  30 , it is turned to provide a transverse cut through the patagium  32  (the wing membrane) to exit the wing  10 . The transverse cut is made in the opposite direction of the incision  28 . The transverse cut separates the radius bone  16  from the humerus bone  12  and completes the separation of the edible fowl wing cut  42  from the remaining fowl wing  10  parts. 
   No matter what technique is used to separate the fowl wing cut  42  from the wing  10 , the fowl wing cut  42  can then be further processed as desired (e.g., frozen, seasoned, cooked, etc.) to create a final servable food product. The fowl wing cut  42  can be sold as a raw cut, marinated or non-marinated, or after further processing. 
   Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention.

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