Method of fabricating a steak from subscapularis and product obtained by such method

Abstract

This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.

What is claimed is: 
     
         1 . A method of preparing a cut of meat, wherein is provided at least a portion of a Subscapularis muscle having some amount of lean tissue, fat tissue, and connective tissue, wherein said at least a portion of said Subscapularis muscle has a cranial side, a caudal side, a ventral end, a dorsal end, a medial surface and a lateral surface, comprising the steps of:
 trimming from said cranial side, said caudal side, said ventral end, said dorsal end said medial surface and said lateral surface at least a portion of said lean tissue, said fat tissue, and said connective tissue, thereby preparing said cut of meat.   
     
     
         2 . A meat product produced by the method of  claim 1 . 
     
     
         3 . A meat product produced by the method of  claim 1 , wherein said at least a portion of said Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass, a beef carcass, a bovine carcass, and a swine carcass. 
     
     
         4 . A method of preparing a cut of meat, wherein is provided at least a portion of a Subscapularis muscle having some amount of lean tissue, fat tissue, and connective tissue, wherein said at least a portion of said Subscapularis muscle has a cranial side, a caudal side, a ventral end, a dorsal end, a medial surface and a lateral surface, comprising the steps of:
 trimming from said cranial side, said caudal side, said medial surface and said lateral surface at least a portion of said lean tissue, said fat tissue, and said connective tissue from said at least a portion of said Subscapularis muscle, thereby preparing said cut of meat.   
     
     
         5 . A meat product produced by the method of  claim 4 . 
     
     
         6 . A meat product produced by the method of  claim 4 , wherein said at least a portion of said. Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass, a beef carcass, a bovine carcass, and a swine carcass.