Butchering processes for meat products

Abstract

A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

1 - 23 . (canceled) 
     
     
         24 . A method for butchering a portion of a beef chuck comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, the method comprising:
 sectioning the portion along a natural seam into subportions; and   sectioning a subportion into a plurality of steaks each having a thickness no greater than about 2 inches.   
     
     
         25 . The method of  claim 24 , wherein the portion is a chuck roll. 
     
     
         26 . A steak formed by the method of  claim 24 . 
     
     
         27 . The steak of  claim 26 , wherein the steak is sized between about 14 oz. and about 22 oz. 
     
     
         28 . The steak of  claim 26 , wherein the steak is sized between about 16 oz. and about 20 oz. 
     
     
         29 . The steak of  claim 26 , wherein the steak has a thickness between about 1 inch and about 2 inches. 
     
     
         30 . The steak of  claim 26 , wherein the steak has a thickness no greater than about 1 inch. 
     
     
         31 . A roast formed by the method of  claim 24 . 
     
     
         32 . A method for butchering a portion of a beef chuck comprising multifidus dorsi, complexus, and longissimus dorsi muscles, the method comprising:
 sectioning the portion along a natural seam into subportions; and   sectioning a subportion into a plurality of steaks each having a thickness no greater than about 2 inches.   
     
     
         33 . The method of  claim 32 , wherein the portion is formed from a chuck roll. 
     
     
         34 . A steak formed by the method of  claim 32 . 
     
     
         35 . The steak of  claim 34 , wherein the steak is sized between about 14 oz. and about 22 oz. 
     
     
         36 . The steak of  claim 34 , wherein the steak has a thickness between about 1 inch and about 2 inches. 
     
     
         37 . The steak of  claim 34 , wherein the steak has a thickness no greater than about 1 inch. 
     
     
         38 . A roast formed by the method of  claim 32 .