Abstract: The present invention is a method for cutting a pork leg 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 a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point 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 ham roast.

Abstract: The present invention is a method for cutting a pork leg 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 a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point 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 ham roast.

Abstract: The present invention is a method for cutting a pork leg 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 a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point 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 ham roast.

Abstract: A method and device for forming a spiral incision on a meat product that includes a compression plate, a cutting element, a plurality of rollers, and a spacing device. The compression plate is supported by legs and includes an elongated slot therein. The cutting element is positioned in a vertical orientation and has a cutting portion that projects upwardly through the elongated slot. The plurality of rollers are pivotably coupled to guide brackets and are frictionally engaged by a one or more flexible belts such that one roller is rotated concomitantly with another roller. The spacing device adjustably couples the guide brackets and compression plate such that the flexible belts and compression plate are arranged in substantially parallel-spaced relation. In operation, the flexible belts rotatably engage the meat product and draw the it over the cutting element forming a superficial spiral incision of generally uniform depth.

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.

Abstract: A method and device for forming a spiral incision on a meat product that includes a compression plate, a cutting element, a plurality of rollers, and a spacing device. The compression plate is supported by legs and includes an elongated slot therein. The cutting element is positioned in a vertical orientation and has a cutting portion that projects upwardly through the elongated slot. The plurality of rollers are pivotably coupled to guide brackets and are frictionally engaged by a one or more flexible belts such that one roller is rotated concomitantly with another roller. The spacing device adjustably couples the guide brackets and compression plate such that the flexible belts and compression plate are arranged in substantially parallel-spaced relation. In operation, the flexible belts rotatably engage the meat product and draw the it over the cutting element forming a superficial spiral incision of generally uniform depth.

Abstract: The present invention is a method for cutting a pork leg 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 a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point 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 ham roast.

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.

Abstract: A method and apparatus for spirally slicing boneless meat without the need for a center support rod. A slicing machine for the meat includes a rotatable base and an elevated chuck both having prongs for clamping the meat between them. Separate motors independently turn the base and chuck at the same rotational speed so that there is no twisting of the meat from top to bottom. A slicing blade is moved vertically on the machine as it slices the meat spirally about a solid meat core extending along the rotational axis.

Abstract: A method and apparatus for spirally slicing boneless meat without the need for a center support rod. A slicing machine for the meat includes a rotatable base and an elevated chuck both having prongs for clamping the meat between them. Separate motors independently turn the base and chuck at the same rotational speed so that there is no twisting of the meat from top to bottom. A slicing blade is moved vertically on the machine as it slices the meat spirally about a solid meat core extending along the rotational axis.

Abstract: A ham product which is formed by cutting a spirally sliced half ham longitudinally through the bone. The cut can be made by feeding the half ham through a band saw blade by hand, by pushing a split cart through the blade, or by feeding the product through the blade on a split belt conveyor. A special tray for packaging of the ham product has either a flap providing a double layer of material at the location of a sharp exposed corner of the femur or a plurality of cushioning dimples extruded at appropriate location thereon to pad the femur corner.

Abstract: An automatic livestock head splitter is provided which serves to sever the skull of a butchered hog without damaging the brain or the pituitary gland of the hog. The head splitter preferably includes a frame, a circular blade rotatably carried by the frame having a peripheral cutting edge that includes a plurality of notches, a plurality of platens moveably supported by the frame and connected together in serial order, a prime mover for rotating the blade and advancing the platens into a cutting position relative to the blade, and a coupling power drive for connecting the prime mover, blade and platens for rotation of the blade in synchronism with the movement of the platens. The platens are configured for rigidly carrying a butchered and trimmed hog's head and are advanced along the frame by a sprocketed drive wheel.