Abstract: An apparatus for supporting a plurality of objects includes a frame and a drum rotatably attached to the frame so that the drum is rotatable about a horizontal axis. The drum has two ends. The drum includes a plurality of bays, each bay configured to receive one or more objects through an opening in an end of the drum, each bay comprising at least one support element positioned to prevent the one or more objects received within the respective bay from falling out of the respective bay as the drum rotates about the horizontal axis. A method of using a cart for supporting a plurality of objects includes inserting a first object into a first compartment at a first position; rotating the drum about a horizontal axis to move a second compartment to the first position; and inserting a second object into the second compartment.

Abstract: The present invention is a method for cutting a fowl to create a meat cut which includes the radius bone and muscles (meat) adhering to the radius bone. The method involves separating the radius bone and muscles adhering to the radius bone from the carcass of the fowl, and then removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the muscles adhering to the radius bone or with the cutaneous tissues removed from the muscles adhering to the radius bone to produce a skinless meat cut. The resulting meat cut contains a larger percentage of meat and is easier to consume. Alternatively, a portion of the muscles (meat) adhering to the radius bone can be removed to create a meat cut having less meat.

Abstract: The present invention is a method for cutting a fowl to create a meat cut which includes the radius bone and muscles (meat) adhering to the radius bone. The method involves separating the radius bone and muscles adhering to the radius bone from the carcass of the fowl, and then removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the muscles adhering to the radius bone or with the cutaneous tissues removed from the muscles adhering to the radius bone to produce a skinless meat cut. The resulting meat cut contains a larger percentage of meat and is easier to consume. Alternatively, a portion of the muscles (meat) adhering to the radius bone can be removed to create a meat cut having less meat.