Method and apparatus for cutting controlled-volume meat portions from a segment of fresh whole-muscle meat

• US 4,356,205 A
• Filed: 10/24/1980
• Issued: 10/26/1982
• Est. Priority Date: 10/24/1980
• Status: Expired due to Term

• Current Assignee: Formax Incorporated
• Original Assignee: Formax Incorporated
• Inventors: Richards, Louis R.
• Primary Examiner(s): HOAG, WILLARD
• Application Number:
  US06/200,604
• Time in Patent Office: 732 Days
• Field of Search: 425/289, 425/292, 425/302.1, 425/310, 425/308, 264/138, 264/157, 17/1 R, 17/32, 17/52, 83/19, 83/176, 83/465, 100/98 R, 100/255, 269/115, 269/208, 99/537, 426/513, 426/518
• US Class Current: 426/518
• CPC Class Codes: B26D 2210/04 controlling the volume by pressing the food product, e.g. meat to a predetermined shape before cutting
• CPC Class Codes: B26D 7/02 with clamping means B26D7/018 takes precedence
• CPC Class Codes: B26D 7/30 for weighing cut product
• CPC Class Codes: Y10T 83/0429 By compressing
• CPC Class Codes: Y10T 83/343 With means to deform work temporarily
• CPC Class Codes: Y10T 83/7573 Including clamping face of specific structure

Abstract

A predetermined volume of the face part of a segment of boneless fresh whole-muscle meat (e.g. strip loin, tenderloin, top sirloin butt, or ribeye roll) is positioned in engagement with a stop plate and constrained in a first shaping clamp of given cross-sectional configuration and thickness, and an additional part of the meat segment is constrained in a second shaping clamp of approximately the same cross-sectional configuration, with both shaping clamps solidly filled; cutting the meat segment between the two shaping clamps forms a steak or other meat portion of closely controlled volume and weight.

Claims

1. The method of cutting successive controlled-volume meat portions from the face of a segment of fresh whole-muscle meat, comprising the following steps:

A. advancing a fresh whole-muscle meat segment along a given meat advancement path transverse to the face of the meat segment, into firm engagement with a stop plate, without appreciable constraint on the cross-sectional configuration of the meat segment;

B. constraining only the face part of the meat segment, immediately adjacent the stop plate in a direction parallel to the face of the meat segment, in a shaping clamp of given thickness and of a given cross-sectional shape generally corresponding to the natural cross-sectional shape of the meat segment, thereby constraining a predetermined volume of the meat in the shaping clamp, without constraint of the remainder of the meat segment;

C. cutting off the face part of the meat segment, immediately behind the shaping clamp, while still under constraint, to form a controlled-volume meat portion in the shaping clamp;

D. removing the controlled-volume meat portion from the shaping clamp; and

repeating steps A through D to form additional controlled-volume meat portions, cut from the same meat segment.

3. The method of cutting controlled-volume meat portions, according to claim 1 or claim 2, including the additional step of continuously urging the meat segment toward the stop member to assure solidly filling the shaping clamp or clamps, without appreciably changing the shape of the meat segment.

2. The method of cutting successive controlled-volume meat portions from the face of a segment of fresh whole-muscle meat, comprising the following steps:

A. advancing a fresh whole-muscle meat segment along a given meat advancement path transverse to one face of the meat segment, into firm engagement with a stop plate, without appreciable constraint on the cross-sectional configuration of the meat segment;

B. constraining the face part of the meat segment, immediately adjacent the stop plate in a direction parallel to the face of the meat segment, in a first shaping clamp of given thickness and of a given cross-sectional shape generally corresponding to the natural cross-sectional shape of the meat segment, thereby constraining a predetermined volume of the meat in the shaping clamp;

B'"'"'. constraining an additional part of the meat segment, immediately adjacent the first shaping clamp, in a direction parallel to the face of the meat segment, in a second shaping clamp of the same cross-sectional shape as the first clamp, steps B and B'"'"' being carried out without constraint of the remainder of the meat segment;

C. cutting off the face part of the meat segment, between the two shaping clamps, with the meat segment still under constraint in both clamps, to form a controlled-volume meat portion in the first shaping clamp;

D. removing the controlled-volume meat portion from the first shaping clamp; and

repeating steps A through D to form additional controlled-volume meat portions, cut from the same meat segment.

4. A meat slicing device for cutting successive controlled-volume meat portions from the face of a segment of fresh whole-muscle meat, comprising:

a stop plate;

support means for supporting a fresh whole-muscle meat segment with the face of the meat segment aligned in surface-to-surface engagement with the stop plate, the support means permitting the meat segment to retain its normal cross-sectional configuration;

shaping means, including the stop plate, for constraining only a predetermined thickness of the meat segment immediately adjacent the stop plate into a configuration of given cross-sectional shape and thickness, without constraint to the remainder of the meat segment, the shaping means comprising a constrictive clamp having a clamp element movable in a direction parallel to the face of the meat segment, and having a cross-sectional shape generally corresponding to the natural cross-sectional shape of the meat segment;

and cutting means for cutting off the constrained face portion of the meat segment, immediately behind the shaping means, while still under constraint, to form a controlled-volume meat portion.

6. A controlled-volume meat slicing device according to claim 4 or claim 5, including a plurality of different shaping clamps of different cross-sectional configurations for processing different cuts of meat.

7. A controlled-volume meat slicing device according to claim 4 or claim 5, in which the stop plate is movable to a position clear of the meat segment face to permit removal of the controlled-volume meat portion from the device.

8. A controlled-volume meat slicing device according to claim 4 or claim 5, and further comprising biasing means urging the meat segment along the support means into firm engagement with the stop plate to assure solidly filling the shaping means.

9. A controlled-volume meat slicing device according to claim 8 including a plurality of different shaping clamps of different cross-sectional configurations for processing different cuts of meat.

10. A controlled-volume meat slicing device according to claim 8 in which the stop plate is movable to a position clear of the meat segment face to permit removal of the controlled-volume meat portion from the device.

5. A meat slicing device for cutting successive controlled-volume meat portions from the face of a segment of fresh whole-muscle meat, comprising:

a stop plate;

support means for supporting a fresh whole-muscle meat segment with the face of the meat segment aligned in surface-to-surface engagement with the stop plate, the support means permitting the meat segment to retain its normal cross-sectional configuration;

first shaping means, including the stop plate, for constraining a predetermined thickness of the meat segment, at its face, into a configuration of given cross-sectional shape and thickness;

second shaping means for constraining an additional part of the meat segment, immediately adjacent the first shaping means, into approximately the same cross-sectional configuration as the first shaping means without constraint to the remainder of the meat segment;

each shaping means comprising a constrictive clamp having a clamp element movable in a direction parallel to the face of the meat segment, and having a cross-sectional shape generally corresponding to the natural cross-sectional shape of the meat segment;

and cutting means for cutting off the face portion of the meat segment, between the two shaping means, while still under constraint in both shaping means, to form a controlled-volume meat portion.