Abstract: The present invention is a process or method for cutting and boning a carcass of a fowl to create a meat cut which includes the scapula bone and its associated muscles (meat). The method involves separating the scapula bone and its associated muscles from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the associated muscles. The resulting meat cut contains a larger percentage of meat and is easier to produce. Alternatively, the cutaneous tissues can be removed from the associated muscles to produce a skinless meat cut. In another alternative embodiment of the present invention, the muscle (meat) associated with the scapula bone can been trimmed to create a meat cut having less meat. In another alternative embodiment of the present invention, multiple meat cuts are placed in a side-by-side orientation and bonded together using a meat bonding agent to create a linked rack of meat cuts or a standing meat roast.

Abstract: The present invention is a process or method for cutting and boning a carcass of a fowl to create a meat cut which includes the scapula bone and its associated muscles (meat). The method involves separating the scapula bone and its associated muscles from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the associated muscles. The resulting meat cut contains a larger percentage of meat and is easier to produce. Alternatively, the cutaneous tissues can be removed from the associated muscles to produce a skinless meat cut. In another alternative embodiment of the present invention, the muscle (meat) associated with the scapula bone can been trimmed to create a meat cut having less meat. In another alternative embodiment of the present invention, multiple meat cuts are placed in a side-by-side orientation and bonded together using a meat bonding agent to create a linked rack of meat cuts or a standing meat roast.

Abstract: The present invention is a process or method for cutting and boning a turkey to create a turkey rib cut which includes the scapula bone and its associated muscles (meat). The method involves separating the scapula bone and its associated muscles from the turkey carcass. The turkey rib cut may be produced with the cutaneous tissues (turkey skin) attached to the associated muscles. The resulting turkey rib cut contains a larger percentage of meat and is easier to produce. Alternatively, the cutaneous tissues (turkey skin) can be removed from the associated muscles to produce a skinless turkey rib cut. In another alternative embodiment of the present invention, the muscle (meat) associated with the scapula bone can been trimmed to create a turkey rib cut having less meat.