Abstract: The disclosed invention includes extrusion apparatus, wherein and by which ground meat replicates selected cuts of natural, unground meat. A ground meat product substantially free of bone and heavy tissue is extruded through a die having a perforated area extending sidewise of the die and constituting at least one row of a series of elongate openings extending closely end-to-end along the perforated area in preferably multilayer rows, the openings of the outer layers of which preferably intercommunicate end-to-end, or even interconnected end-to-end so that a continuous ribbon-shaped, stranded, intermediate product is extruded and may be cut transversely to make final, stranded meat products, both intermediate and final products being preferably enclosed substantially peripherally by an envelope of side by side, substantially merged, longitudinal strands of ground meat that substantially replicates a cut of natural, unground meat.

Abstract: The disclosed invention includes extrusion apparatus, method, and product wherein and by which ground meat replicates selected cuts of natural, unground meat. A ground meat product substantially free of bone and heavy tissue is extruded through a die having a perforated area extending sidewise of the die and constituting at least one row of a series of elongate openings extending closely end-to-end along the perforated area in preferably multilayer rows, the openings of the outer layers of which preferably intercommunicate end-to-end, or even interconnected end-to-end so that a continuous ribbon-shaped, stranded, intermediate product is extruded and may be cut transversely to make final, stranded meat products, both intermediate and final products being preferably enclosed substantially peripherally by an envelope of side by side, substantially merged, longitudinal strands of ground meat that substantially replicates a cut of natural, unground meat.

Abstract: Apparatus for extruding composite products, especially food products such as simulated bacon slabs having components representing meat and fat, respectively, that replicate the random pattern of natural bacon slabs. The apparatus has an extrusion die member which, in some embodiments, is rotatably mounted for manual or motorized movement from one selected position of adjustability to another selected position of adjustability about a substantially circular path of adjustability that is preferably visually indexed to indicate the extent of any positional adjustment of the extrusion die from time-to-time. The apparatus may include a standard sausage stuffing machine for controlling movement of the extrusion die. In all embodiments of the die, it is independent of the apparatus in which it is adapted to be installed so as to be easily removable and replaceable relative to such apparatus, but need not be rotatable.

Abstract: Raw or partially cooked animal skins containing fats and oils from which the surface hair has been removed are ground into particles and fed into the end of a perforated conduit that has a conveyor screw therein which progressively decreases in conveying capacity from the feed end of the conduit to an imperforate discharge end thereof. Without the application of heat, the skin particles are compacted within the imperforate discharge end of the conduit by an extension of the conveyor screw prior to discharge following buildup and conveyance along the interior surface of the imperforate portion of the conduit through which edible fats and oils are forced toward and through the perforations of the conduit to provide a substantially fat free animal skin.

Abstract: Conveyor screws located in side-by-side relationship on fixed, substantially horizontal axes at the bottom of a closed vessel are adapted to be rotated to provide mixing action. Means are provided for continuously supplying the vessel with meat material and with carbon dioxide. There is a discharge outlet in alignment with one of the conveyor screws, so mixed material will be continuously discharged from the vessel.