Method for making a picnic roast and the resultant product
View Patent ↗The present invention is a method for cutting a picnic roast cut to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from fore shank bones and removing a portion of the fore shank bones at a shank bone bulge. The method for making the squared face involves removing moon muscles, a breast flap, false lean, and loose tissue to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a picnic roast cut.
1. A method for forming a meat cut from a picnic roast cut, the picnic roast cut having shank meat, a portion of a scapula, a humerus bone, moon muscles, a knee joint, and fore shank bones, the fore shank bones having an ulna bone and a radius, said method comprising:
removing the knee joint;
trimming the shank meat from the fore shank bones;
removing a portion of the fore shank bones above the knee joint; and
removing the moon muscles.
2. The method as recited in claim 1 , wherein the radius and the ulna have a bone bulge, and wherein the fore shank bones are shortened to the bone bulge.
3. The method as recited in claim 1 , wherein the portion of a scapula exposes an tear-shaped cross-section.
4. The method as recited in claim 1 , the meat cut having a main muscle seam from which the moon muscles are removed.
5. The method as recited in claim 1 , wherein loose tissue is trimmed to form a squared face on the meat cut.
6. The method as recited in claim 5 , wherein the squared face is generally planar and aligns with a support surface whereby creating an upper portion and lower portion of the meat cut.
7. The method as recited in claim 5 , wherein the meat cut rests for carving on the squared face such that the fore shank bones are located on the upper portion of the meat cut.
8. The method as recited in claim 1 , wherein the fore shank bones retain at least one small muscle.
9. The method as recited in claim 1 , wherein the moon muscles include at least a pectoralis profundi and omotransversarius.
10. The method as recited in claim 1 , wherein cutaneous colli and a breast flap are removed from the meat cut.
11. The method as recited in claim 1 , wherein excess skin, fat, and tissue covering the meat cut is removed, creating a smooth surface.
12. A meat cut from a picnic roast cut, the meat cut comprising:
a squared face formed as a generally planar resting surface by removal of visible glands, loose surrounding tissue, a breast flap, and moon muscles; and
an exposed bone feature formed by trimming shank meat down to an ulna and a radius, and then trimming the radius and ulna at a bone bulge above a knee joint, wherein the generally planar resting surface holds the meat cut stable on a support surface when in a standing position.
13. The meat cut as recited in claim 12 , wherein the meat cut includes a portion of a scapula, a humerus bone, a fore shank bones, a cover layer of fat, a main muscle, and a main muscle seam, the fore shank bones include an ulna bone and a radius bone.
14. The meat cut as recited in claim 12 , wherein said standing position is a substantially upward position.
15. A method for forming a meat cut from a pig carcass, the pig carcass including a loin, a side, a fore foot, a jowl, and a pork shoulder, the pork shoulder having a Boston butt and a picnic roast cut, the picnic roast cut including a portion of a scapula, a humerus bone, a knee joint, neckbones, a first rib, a sternum, moon muscles, shank meat, and fore shank bones, the fore shank bones having a radius bone, an ulna bone, and a bone bulge, said method comprising:
separating the pork shoulder from the loin and side at an incision posterior of the first rib;
separating the pork shoulder from the jowl;
separating the fore foot from the pork shoulder;
separating the picnic roast cut from the Boston butt at the portion of a scapula;
trimming the shank meat from the radius bone and the ulna bone;
removing the knee joint; and
removing the moon muscles such that the humerus bone is not exposed, wherein a face is formed on the meat cut.
16. The method as recited in claim 15 , wherein the face is generally squared.
17. The method as recited in claim 16 , wherein the radius bone and the ulna bone are trimmed at the bone bulge.
18. The method as recited in claim 17 , wherein the portion of the scapula exposes an tear-shaped cross-section.
19. The method as recited in claim 18 , wherein the squared face is generally planar and aligns with a support surface whereby creating an upper portion and lower portion of the meat cut.
20. The method as recited in claim 19 , wherein the meat cut rests for carving on the squared face such that the ulna bone and the radius bone are located on the upper portion of the meat cut.