Patents by Inventor James C. Sbarro
James C. Sbarro has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 7828637Abstract: 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.Type: GrantFiled: February 16, 2010Date of Patent: November 9, 2010Assignee: Farmland Foods, Inc.Inventor: James C. Sbarro
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Publication number: 20100143572Abstract: 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.Type: ApplicationFiled: February 16, 2010Publication date: June 10, 2010Applicant: FARMLAND FOODS, INC.Inventor: James C. Sbarro
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Patent number: 7690972Abstract: 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.Type: GrantFiled: October 12, 2006Date of Patent: April 6, 2010Assignee: Farmland Foods, Inc.Inventor: James C. Sbarro
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Patent number: 7481701Abstract: 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.Type: GrantFiled: April 9, 2007Date of Patent: January 27, 2009Assignee: Farmland Foods, Inc.Inventors: Richard Scott Cusick, James C. Sbarro
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Patent number: 7473166Abstract: 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.Type: GrantFiled: December 8, 2006Date of Patent: January 6, 2009Assignee: Farmland Foods, Inc.Inventor: James C. Sbarro
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Publication number: 20080245208Abstract: 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.Type: ApplicationFiled: April 9, 2007Publication date: October 9, 2008Applicant: FARMLAND FOODS, INC.Inventors: RICHARD SCOTT CUSICK, JAMES C. SBARRO
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Publication number: 20080090507Abstract: 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.Type: ApplicationFiled: October 12, 2006Publication date: April 17, 2008Applicant: FARMLAND FOODS, INC.Inventor: JAMES C. SBARRO