Method for making a picnic roast and the resultant product
First Claim
1. A method for forming a meat cut from a picnic roast cut, the picnic roast cut having shank meat, a portion of a scapula, a humerus bone, moon muscles, a knee joint, and fore shank bones, the fore shank bones having an ulna bone and a radius, said method comprising:
- removing the knee joint;
trimming the shank meat from the fore shank bones;
removing a portion of the fore shank bones above the knee joint; and
removing the moon muscles.
4 Assignments
0 Petitions
Accused Products
Abstract
The present invention is a method for cutting a picnic roast cut to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from fore shank bones and removing a portion of the fore shank bones at a shank bone bulge. The method for making the squared face involves removing moon muscles, a breast flap, false lean, and loose tissue to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a picnic roast cut.
-
Citations
20 Claims
-
1. A method for forming a meat cut from a picnic roast cut, the picnic roast cut having shank meat, a portion of a scapula, a humerus bone, moon muscles, a knee joint, and fore shank bones, the fore shank bones having an ulna bone and a radius, said method comprising:
-
removing the knee joint; trimming the shank meat from the fore shank bones; removing a portion of the fore shank bones above the knee joint; and removing the moon muscles. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11)
-
-
12. A meat cut from a picnic roast cut, the meat cut comprising:
-
a squared face formed as a generally planar resting surface by removal of visible glands, loose surrounding tissue, a breast flap, and moon muscles; and an exposed bone feature formed by trimming shank meat down to an ulna and a radius, and then trimming the radius and ulna at a bone bulge above a knee joint, wherein the generally planar resting surface holds the meat cut stable on a support surface when in a standing position. - View Dependent Claims (13, 14)
-
-
15. A method for forming a meat cut from a pig carcass, the pig carcass including a loin, a side, a fore foot, a jowl, and a pork shoulder, the pork shoulder having a Boston butt and a picnic roast cut, the picnic roast cut including a portion of a scapula, a humerus bone, a knee joint, neckbones, a first rib, a sternum, moon muscles, shank meat, and fore shank bones, the fore shank bones having a radius bone, an ulna bone, and a bone bulge, said method comprising:
-
separating the pork shoulder from the loin and side at an incision posterior of the first rib; separating the pork shoulder from the jowl; separating the fore foot from the pork shoulder; separating the picnic roast cut from the Boston butt at the portion of a scapula; trimming the shank meat from the radius bone and the ulna bone; removing the knee joint; and removing the moon muscles such that the humerus bone is not exposed, wherein a face is formed on the meat cut. - View Dependent Claims (16, 17, 18, 19, 20)
-
Specification