Patents by Inventor Roger A. Wellman

Roger A. Wellman 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).

  • Method for making a fowl wing cut and the resultant product
    Patent number: 6929541
    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.
    Type: Grant
    Filed: March 27, 2003
    Date of Patent: August 16, 2005
    Assignee: V.H. Cooper & Company, Inc.
    Inventors: Julio S. Cervantes, Helen R. Grunden, Roger A. Wellman, Michael J. Werling
  • Method for making a fowl wing cut and the resultant product
    Publication number: 20030186639
    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.
    Type: Application
    Filed: March 27, 2003
    Publication date: October 2, 2003
    Applicant: V.H. Cooper & Company, Inc., dba Cooper Farms Processing
    Inventors: Julio S. Cervantes, Helen R. Grunden, Roger A. Wellman, Michael J. Werling