The invention relates to a method for obtaining a food product for human consumption from a chicken back piece, the food product comprising at least one scapula bone of the chicken.
The object of the present invention is to provide a method for obtaining a food product for human consumption from a chicken back piece, more preferably the food product is a delicacy, which, as far as known, has not been previously marketed as such. In the following, the product according to the invention will (also) be referred to under the name “chicken butterfly” and “chicken cutlet”.
The product “chicken butterfly” is anatomically a product that is not yet available on the market. This is because the product has not yet been discovered and produced. Up till now, a method for obtaining a chicken butterfly containing both scapula bones is not available. The chicken butterfly is not available in a supermarket or at the butcher, nor is this piece of chicken marketed or mentioned/cited on the internet when searching for the anatomy of the chicken. The inventor has serendipitously discovered and created this piece of chicken from a back piece of the chicken, which usually is sold as scrap meat. After further research of the inventor, a new manual method for cutting and filleting this piece of chicken was developed using special cutting techniques, whereby the product, the chicken butterfly, is separated from the back piece.
The term back piece refers to a piece of the chicken comprising portions of the back of the chicken. After removing the main edible parts from the chicken carcass like the breast, wings and legs, the back piece and other scrap meat parts remain behind. Anatomically the back piece comprises portions of:
The term chicken butterfly refers to a meat cut obtained from the back piece, wherein the backbone has been removed, but still includes both scapula bones.
The chicken butterfly is a unique piece, which anatomically contains different portions of meat of different pieces of the chicken, thereby preserving the taste and flavours of the different parts of the chicken. To obtain this product a new cutting technique has been developed, leaving both scapula bones in the filleted piece of chicken meat, making the chicken butterfly readily available to the consumer.
(The chicken butterfly product is not a chicken butterfly without the two scapula bones).
In U.S. Pat. No. 6,280,311 a method is disclosed of cutting and boning a whole turkey carcass to create a meat cut including a scapula bone with meat attached to the scapula bone. In a first step cross-shaped incisions are made in the back of the turkey, thereby separating the left and right scapula bone; in a second step a turkey rib cut is obtained by grabbing the rear corner flap with one hand and with the other hand cutting the left rib scapula part with a knife from the backbone of the turkey carcass; in a third step the right rib scapula part is cut from the backbone.
This method has the disadvantage that the two scapula bones must be separated first in order to be able to form the corner flaps on the back of the turkey to be able to grab and pull up and out by hand the scapula bone with attached meat. Furthermore, this known method can only by applied to a whole carcass and is not suitable for small parts of a chicken, such as the back piece. A chicken carcass is processed differently due to its smaller size and large global consumption. At the abattoir high speed automated processes are used to divide the chicken into food products like drumsticks, chicken wings et cetera. After or during processing the chicken, the carcass is divided into several parts among which the back piece containing the scapula bones and a portion of the backbone. Commonly, this back piece is sold as scrap meat e.g., for preparing chicken soup.
Object of the present invention is therefore to provide a method for cutting the scrap back piece of a chicken and to provide a chicken cut comprising both scapula bones, which chicken cut can be marketed as a food product as a ‘chicken butterfly’; a further object of the invention is to provide a method for cutting the ‘chicken butterfly’ and to provide a ‘chicken cutlet’ comprising one scapula bone.
These objects are achieved by the method according to the invention whereby in a first step a knife is inserted in the length direction adjacent to the backbone on its first side in the width direction of the backbone and subsequently cutting the meat in the first width direction under the first scapula bone;
By firstly inserting the knife parallel to the backbone into the meat of the back piece, the portion of the back piece containing the scapula bone is separated by an incision from the portion of the back piece containing the backbone. Then, the chicken butterfly food product containing both scapula bones can easily be separated from the back piece by means of an incision in the length direction.
Preferably, the back piece comprises at least one portion from:
When different parts of the chicken are included in the product, the tastes and flavours are combined, providing a more complex and improved tasting food product.
Preferably, the method further comprising the step: cutting the food product with the two scapula bones in the length direction with the knife and providing two food products, each comprising one of the scapula bones of a chicken.
More preferably, the method further comprising the step: partially removing the meat from the scapula bone so that a food product is obtained having a scapula bone which partially protrudes outside the food product. This product is called a chicken cutlet, because it resembles the cutlet of red meat. Advantageously, the bare bone part can be used as a handle to pick up and eat the chicken cutlet food product. Furthermore, the chicken cutlet has an aesthetically pleasing appearance and can be eaten as finger food.
In the chicken butterfly both scapula bones remain on either side of the food product; as it were in the meat portion. In the chicken cutlet food product only one scapula bone is present, the scapula bone partially protruding out from the food product.
Both mentioned products according to the invention are hitherto not available anywhere else. Using special techniques with special tools makes it possible to make this unique piece of chicken butterfly & chicken cutlet available to the consumer. This is done with special tools and a special filleting technique. Producing the food product according to the invention may be performed by hand or by means of a (dedicated) machine.
The chicken butterfly food product 8 is substantially the upper part of the back piece 2 including both scapula bones 3, 4, as can be seen from
The chicken butterfly food product 8 may be divided into two, essentially equal parts, by cutting the chicken butterfly from top to bottom or vice versa in the length direction L. Referring to
Number | Date | Country | Kind |
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1043944 | Feb 2021 | NL | national |
Filing Document | Filing Date | Country | Kind |
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PCT/NL2022/050081 | 2/17/2022 | WO |