Butchering processes for the beef clod

Abstract

A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.

1 - 25 . (canceled) 
     
     
         26 . A method for butchering a beef clod comprising:
 sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and   sectioning the first portion into a first set of separate portions.   
     
     
         27 . The method of  claim 26 , wherein the sectioning of the first portion is generally with or parallel to the grain. 
     
     
         28 . The method of  claim 26 , further comprising:
 sectioning the second portion generally with or parallel to the grain into a second set of separate portions.   
     
     
         29 . The method of  claim 26 , further comprising:
 removing from at least one of the first and second portions excess material selected from the group consisting of fat, sinue, and connective tissue to expose a lean side thereof.   
     
     
         30 . The method of  claim 26 , further comprising:
 mechanically tenderizing separate portions of the first set.   
     
     
         31 . The method of  claim 28 , further comprising:
 mechanically tenderizing separate portions of the second set.   
     
     
         32 . The method of  claim 26 , further comprising:
 releasably forming separate portions of the first set into a substantially arcuate shape.   
     
     
         33 . The method of  claim 32 , wherein the arcuate shape is maintained by twine. 
     
     
         34 . The method of  claim 28 , further comprising:
 releasably forming separate portions of the second set into a substantially arcuate shape.   
     
     
         35 . The method of  claim 34 , wherein the arcuate shape is maintained by pins. 
     
     
         36 . The method of  claim 26 , further comprising:
 wrapping separate portions of at least one of the first set and the second set in an outer layer selected from the group consisting of fat, bacon, and prosciutto.   
     
     
         37 . The method of  claim 26 , wherein the natural seam comprises fat. 
     
     
         38 . The method of  claim 26 , further comprising:
 removing a vein between the first and second portions.   
     
     
         39 . A roast formed by the method of  claim 26 . 
     
     
         40 . A london broil formed by the method of  claim 26 . 
     
     
         41 . A method for butchering a beef clod comprising:
 sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising teres major muscle; and   sectioning the first portion generally with or parallel to the grain into a first set of separate portions.   
     
     
         42 . A roast formed by the method of  claim 41 . 
     
     
         43 . A london broil formed by the method of  claim 41 . 
     
     
         44 . The method of  claim 41 , wherein the first set of separate portions includes at least one separate portion with a thickness between about 2 mm and about 4 mm. 
     
     
         45 . A method for butchering a beef clod comprising:
 separating the beef clod along a natural seam into (i) a first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle and (ii) a second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and   removing from the first portion excess material selected from the group consisting of fat, sinue, and connective tissue to expose a lean side thereof;   wherein the first portion is configured and dimensioned as a cut selected from the group consisting of a roast and a london broil.