Butchering processes for meat products

Abstract

A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

1 - 33 . (canceled) 
     
     
         34 . A method for butchering a beef chuck comprising:
 sectioning the beef chuck to form a first portion comprising serratus ventralis and rhomboideus, wherein the first portion does not include any muscles from the group consisting of multifidus dorsi, complexus, longissimus dorsi, and spinalis dorsi;   sectioning the first portion into a first set of steaks.   
     
     
         35 . The method of  claim 34 , wherein the steaks in the first set each include a portion of one or both of the serratus ventralis and the rhomboideus. 
     
     
         36 . The method of  claim 34 , wherein at least about 20 wt % of the rhomboideus is removed from the first portion prior to sectioning the first portion into the first set of steaks. 
     
     
         37 . The method of  claim 34 , wherein between about 10% and about 90% of the rhomboideus is removed from the first portion prior to sectioning the first portion into the first set of steaks. 
     
     
         38 . The method of  claim 34 , further comprising:
 tenderizing the first set of steaks.   
     
     
         39 . The method of  claim 38 , wherein the tenderizing comprises needling. 
     
     
         40 . The method of  claim 34 , further comprising:
 shaping the first set of steaks.   
     
     
         41 . The method of  claim 40 , wherein the shaping comprises tying. 
     
     
         42 . The method of  claim 34 , further comprising:
 injecting the beef chuck with a salt solution.   
     
     
         43 . The method of  claim 34 , further comprising:
 injecting the first set of steaks with a salt solution.   
     
     
         44 . The method of  claim 34 , further comprising:
 marinating the beef chuck.   
     
     
         45 . The method of  claim 34 , further comprising:
 marinating the first set of steaks.   
     
     
         46 . The method of  claim 34 , further comprising:
 sectioning the beef chuck to form a second portion comprising the multifidus dorsi, the complexus, and the longissimus dorsi, wherein the second portion does not include the spinalis dorsi.   
     
     
         47 . The method of  claim 46 , further comprising:
 sectioning the second portion into a second set of steaks.   
     
     
         48 . The method of  claim 47 , wherein the steaks in the second set each include portions of the multifidus dorsi, the complexus, and the longissimus dorsi. 
     
     
         49 . The method of  claim 47 , wherein the steaks in the second set are each between about 1¼ inch and about 1¾ inch in thickness. 
     
     
         50 . The method of  claim 47 , further comprising:
 tenderizing the second set of steaks.   
     
     
         51 . The method of  claim 47 , further comprising:
 shaping the second set of steaks.   
     
     
         52 . A method for butchering a beef chuck comprising:
 sectioning the beef chuck to form a portion comprising multifidus dorsi, complexus, and longissimus dorsi, wherein the portion does not include any muscles from the group consisting of serratus ventralis, rhomboideus, and spinalis dorsi;   sectioning the portion into a set of steaks.   
     
     
         53 . A method for butchering a beef chuck comprising:
 sectioning the beef chuck to form a first portion comprising serratus ventralis and rhomboideus, wherein the first portion does not include any muscles from the group consisting of multifidus dorsi, complexus, longissimus dorsi, and spinalis dorsi;   sectioning the beef chuck to form a second portion comprising the multifidus dorsi, the complexus, and the longissimus dorsi, wherein the second portion does not include the spinalis dorsi;   sectioning at least one of the first portion and the second portion into slices each with a thickness between about 2 mm and about 4 mm.