Method of making a food product from the back of a bird and the product produced in accordance with the method
View Patent ↗A method of cutting the back of a bird provides two boneless meat products. The back includes a backbone, a tail at the rear end of the backbone and an area of meat on each side of the backbone. The method includes cutting the back along a first cut line extending generally perpendicular to the backbone and proximate to the rear end of the backbone to remove the tail. The back is also cut along a second cut line extending at a first angle with respect to the backbone and proximate to the rear end of a first side of the backbone to remove a first generally triangularly shaped boneless meat product. The back is further cut along a third cut line extending at a second angle with respect to the backbone and proximate to the rear end of a second side of the backbone to remove a second generally triangularly shaped boneless meat product.
1. A method of cutting the back of a bird to provide two boneless meat products, the back including a backbone, a tail at the rear end of the backbone and an area of meat on each side of the backbone, the method comprising:
cutting the back along a first cut line extending generally perpendicular to the backbone and proximate to the rear end of the backbone to remove the tail;
cutting the back along a second cut line extending at a first predetermined angle with respect to the backbone and proximate to the rear end of a first side of the backbone to remove a first generally triangularly shaped boneless meat product; and
cutting the back along a third cut line extending at a second predetermined angle with respect to the backbone and proximate to the rear end of a second side of the backbone to remove a second generally triangularly shaped boneless meat product.
2. The method as recited in claim 1 wherein the first and second predetermined angles are generally the same.
3. The method as recited in claim 2 wherein the first and second predetermined angles are both in the range of 15 to 20 degrees.
4. A pair of triangularly shaped boneless meat products made in accordance with the method of claim 1 .