Claims
- 1. A method for forming a meat cut from a carcass of a fowl, the method comprising:
separating a radius bone and muscles adhering to the radius bone from a wing of the fowl; and removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl.
- 2. The method of claim 1 wherein after removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl, the muscles adhering to the radius bone include muscles from the group consisting of a M. Extensor Carpi Obliqus, a M. Medialis Extensor Digiti, a M. Extensor Et Adductor Digitorum, a M. Pronator Longus, a M. Pronator Brevis, a M. Extensor Digiti Secundi Et Terti, a M. Supinator Medialis, a M. Supinator Lateralis and a M. Extensor Carpi Radialis Profundus.
- 3. The method of claim 1 wherein a cutaneous tissue covering the muscles adhering to the radius bone is removed, creating a skinless meat cut.
- 4. The method of claim 1 wherein portions of the muscles adhering to the radius bone are removed.
- 5. The method of claim 1 further comprising:
marinating the radius bone and muscles adhering to the radius bone.
- 6. A meat cut product formed in accordance with the method of claim 1.
- 7. A method of cutting a fowl carcass to create a fowl wing that includes only a radius bone and muscles adhering to the radius bone, the method comprising:
cutting on a first side of the fowl carcass from a front of the fowl wing beginning at the level of an elbow and moving towards a first joint such that the cut extends parallel to the radius bone; cutting through a portion of the first joint toward an ulna bone; cutting along the ulna bone towards a second joint; and cutting away from the ulna bone and through a portion of the second joint to separate a meat cut from the carcass of the fowl, which includes only the radius bone and muscles adhering to the radius bone.
- 8. The method of claim 7 wherein the first cut separates the radius bone from a patagium.
- 9. The method of claim 7 wherein the first joint is located between the humerus bone and the radius bone.
- 10. The method of claim 7 wherein the second joint is located between a radial carpal bone and the ulna bone and the radius bone.
- 11. The method of claim 7 wherein the same radius bone removal method is repeated on a second side of the fowl carcass, resulting in the carcass yielding two meat cuts having the same radius bone and the muscles adhering to the radius bone separated from the carcass of the fowl.
- 12. The method of claim 7, and further comprising:
twisting the fowl wing while simultaneously cutting through the portion of the first joint.
- 13. The method of claim 7, and further comprising:
twisting the fowl wing after cutting through the portion of the first joint.
- 14. The method of claim 7, and further comprising:
twisting the radius bone while simultaneously cutting away from the ulna bone and through the portion of the second joint.
- 15. The method of claim 7, and further comprising:
twisting the radius bone after cutting away from the ulna bone and through the portion of the second joint
- 16. The method of claim 7 wherein after removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl, the muscles adhering to the radius bone include muscles from the group consisting of a M. Extensor Carpi Obliqus, a M. Medialis Extensor Digiti, a M. Extensor Et Adductor Digitorum, a M. Pronator Longus, a M. Pronator Brevis, a M. Extensor Digiti Secundi Et Terti, a M. Supinator Medialis, a M. Supinator Lateralis and a M. Extensor Carpi Radialis Profundus.
- 17. The method of claim 7 wherein a cutaneous tissue covering the muscles adhering to the radius bone is removed, creating a skinless meat cut.
- 18. The method of claim 7 wherein portions of the muscles adhering to the radius bone are removed.
- 19. The method of claim 7 further comprising:
marinating the radius bone and muscles adhering to the radius bone.
- 20. A meat product formed in accordance with the method of claim 7.
- 21. A method of cutting a fowl carcass to create a fowl meat cut that includes a radius bone and muscles adhering to the radius bone, the method comprising:
supporting the fowl carcass such that a first side wing area of the fowl carcass is accessible; grasping a distal portion of a first fowl wing; cutting from a front of the fowl wing beginning at the level of an elbow and moving towards a first joint such that the cut moves parallel to the radius bone and through a patagium; separating the radius bone from the patagium; cutting through a portion of the first joint; twisting the fowl wing to dislocate the first joint; separating a humerus bone from the radius bone; continuing to cut along an ulna bone towards a second joint; cutting away from the ulna bone and through a portion of the second joint such that the cut is between a distal end of the radius bone and a proximal area of a radial carpal bone; twisting the radius bone to dislocate the second joint; and separating the meat cut from the first side wing area of the fowl carcass, which includes only the radius bone and muscles adhering to the radius bone.
- 22. The method of claim 21 wherein the first joint is located between the humerus bone and the radius bone.
- 23. The method of claim 21, and further comprising:
twisting the fowl wing while simultaneously cutting through the portion of the first joint.
- 24. The method of claim 21, and further comprising:
twisting the radius bone while simultaneously cutting away from the ulna bone and through the portion of the second joint.
- 25. The method of claim 21 wherein the second joint is located between the radial carpal bone and the ulna bone and the radius bone.
- 26. The method of claim 21 wherein after removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl, the muscles adhering to the radius bone include muscles from the group consisting of a M. Extensor Carpi Obliqus, a M. Medialis Extensor Digiti, a M. Extensor Et Adductor Digitorum, a M. Pronator Longus, a M. Pronator Brevis, a M. Extensor Digiti Secundi Et Terti, a M. Supinator Medialis, a M. Supinator Lateralis and a M. Extensor Carpi Radialis Profundus.
- 27. The method of claim 21 wherein a cutaneous tissue covering the muscles adhering to the radius bone is removed, creating a skinless meat cut.
- 28. The method of claim 21 wherein portions of the muscles adhering to the radius bone are removed.
- 29. The method of claim 21 further comprising:
marinating the radius bone and muscles adhering to the radius bone.
- 30. A meat product formed in accordance with the method of claim 21.
CROSS-REFERENCE TO RELATED APPLICATION(S)
[0001] This application claims the benefit of U.S. Provisional Application No. 60/368,380 filed Mar. 28, 2002 for “METHOD FOR MAKING A FOWL WING CUT AND THE RESULTANT PRODUCT”.
Provisional Applications (1)
|
Number |
Date |
Country |
|
60368380 |
Mar 2002 |
US |