Abstract: A sliced jumbo tender of a meat tender or poultry breast resulting in strips having a desired weight and thickness with minimal losses. The sliced tender includes two diagonal cuts across and through the tender to yield three strips which are substantially the same in weight and thickness.

Abstract: A method for preparing a meat or poultry product includes placing a product having a thick edge and an opposing thin edge on a flat surface and creating an incision in the thick edge of the product along a line that falls approximately midway between an upper surface and a lower surface, the incision lying in a plane that cuts the product into a first fillet portion and a second fillet portion connected by a center portion each with substantially uniform thickness.

Abstract: A method of processing a jumbo tender of a meat tender or poultry breast into strips having a desired weight and thickness with minimal losses requires two diagonal cuts across and through the jumbo to yield three portions which are substantially the same in weight and thickness.

Abstract: A method for preparing a meat or poultry product includes placing a product having a thick edge and an opposing thin edge on a flat surface and creating an incision in the thick edge of the product along a line that falls approximately midway between an upper surface and a lower surface, the incision lying in a plane that cuts the product into a first fillet portion and a second fillet portion connected by a center portion each with substantially uniform thickness.

Abstract: A method of processing a jumbo tender of a meat tender or poultry breast into strips having a desired weight and thickness with minimal losses requires two diagonal cuts across and through the jumbo to yield three portions which are substantially the same in weight and thickness.

Abstract: A method is used to separate fractions from a seed. This can be done by: a) Physically breaking down the Chia seed into smaller particles; b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend; c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particles d) Optionally centrifuging the Chia liquid carrier blend; e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend; f) Optionally separating the composition of at least one layer from remaining layers; and g) Optionally combining the separated layers together into a desired combination/ratios h) Drying the separated layers or combined layers into a flowable powder.