Method of cutting beef short ribs and beef products produced by the method
View Patent ↗A method of cutting beef short ribs having a first, concavely shaped inside surface and a second convexly shaped outside surface comprises the steps of: separating the short ribs into a plurality of generally equally sized individual rib meat portions, each having a rib bone, by cutting completely through the short ribs from the first surface to the second surface along cut lines extending generally midway between and generally parallel to the rib bones; and making a series of generally parallel cuts into the meat on at least one of the first and second surfaces of each of the rib portions, the cuts made into each rib portion extending generally perpendicular to the rib bone along the entire length of the meat from one end of the rib bone to the other end of the rib bone and being spaced apart from each other by a first predetermined distance.
1. A method of cutting beef short ribs to create beef rib products having enhanced per pound value, the short ribs comprising a plate having a plurality of rib bones taken from between the fifth and thirteenth ribs of beef and the meat surrounding the rib bones, the short ribs having a first, generally concavely shaped inside surface and a second generally convexly shaped outside surface, the method comprising the steps of:
separating the short ribs into a plurality of generally equally sized individual rib meat portions, each having a rib bone, by cutting completely through the short ribs from the first surface to the second surface along cut lines extending generally midway between and generally parallel to the rib bones; and
making a series of generally parallel cuts into the meat on at least one of the first and second surfaces of each of the rib portions, the cuts made into each rib portion extending generally perpendicular to the rib bone along the entire length of the meat from one end of the rib bone to the other end of the rib bone and being spaced apart from each other by a first predetermined distance.
2. The method as recited in claim 1 further comprising the step of trimming each of the individual rib meat portions to remove excess fat, silver and other undesirable components prior to making the series of generally parallel cuts.
3. A meat product made in accordance with the method of claim 2 .
4. The method as recited in claim 1 wherein the first predetermined distance is about one eighth of an inch.
5. The method as recited in claim 1 wherein the series of generally parallel cuts are made into the meat on only one of the first and second surfaces of each of the rib portions and the depth of each cut extends to but not beyond the rib bone.
6. The method as recited in claim 5 wherein the one surface is the second surface.
7. The method as recited in claim 1 wherein the series of parallel cuts are made into the meat on both of the first and second surfaces of each of the rib portions and the depth of each cut extends to less than the distance to the rib bone.
8. The method as recited in claim 1 further comprising the step of removing a predetermined length of the meat from at least one end of each of the rib bones to expose a portion of each of the rib bones.
9. A meat product made in accordance with the method of claim 8 .
10. A meat product made in accordance with the method of claim 1 .
11. The method as recited in claim 1 wherein the series of generally parallel cuts are made into the meat only on one of the first and second surfaces of the rib meat portion and the depth of each cut extends to but not beyond the rib bone.
12. A method of cutting beef short ribs to create a beef rib product having enhanced per pound value, the short ribs including at least two ribs taken from between the fifth and thirteenth ribs of beef and the meat surrounding the rib bones, the short ribs having a first, generally concavely shaped inside surface and a second generally convexly shaped outside surface, the method comprising the steps of:
separating from the short ribs an individual rib meat portion containing meat attached to a rib bone by cutting completely through the short ribs from the first surface to the second surface along at least one cut line extending generally parallel to and spaced from the rib bone; and
making a series of generally parallel cuts into the meat on at least one of the first and second surfaces of the rib meat portion, the cuts extending generally perpendicular to the rib bone along the entire length of the meat from one end of the rib bone to the other end of the rib bone and being spaced apart from each other by a first predetermined distance.
13. The method as recited in claim 12 further comprising the step of trimming the rib meat portion to remove excess fat, silver and other undesirable components prior to making the series of generally parallel cuts.
14. A meat product made in accordance with the method of claim 13 .
15. The method as recited in claim 12 wherein the first predetermined distance is about one eighth of an inch.
16. The method as recited in claim 12 wherein the series of parallel cuts are made into both the first and second surfaces of rib meat portion and the depth of each cut extends to less than the distance to the rib bone.
17. The method as recited in claim 12 further comprising the step of removing a predetermined length of the meat from at least one end of the rib bone to expose a portion of the rib bone.
18. A meat product made in accordance with the method of claim 17 .
19. A meat product made in accordance with the method of claim 12 .
20. A method of cutting beef short ribs to create beef rib products having enhanced per pound value, the short ribs comprising a plate having at least three rib bones taken from between the fifth and thirteenth ribs of beef and the meat surrounding the rib bones the short ribs having a first, generally concavely shaped inside surface and a second generally convexly shaped outside surface, the method comprising the steps of:
separating the short ribs into three generally equally sized individual rib meat portions, each having a rib bone, by cutting completely through the short ribs from the first surface to the second surface along two cut lines extending generally midway between and generally parallel to the rib bones;
trimming each of the rib meat portions to remove excess fat, silver and other undesirable components;
making a series of generally parallel cuts into the meat on at least one of the first and second surfaces of each of the rib meat portions, the cuts made into each rib meat portion extending generally perpendicular to the rib bone along the entire length of the meat from one end of the rib bone to the other end of the rib bone and being spaced apart from each other by a first predetermined distance; and
removing a predetermined length of the meat from at least one end of each of the rib bones to expose a portion of each of the rib bones.