Method of making food products from the thigh of a bird and food products made in accordance with the method
View Patent ↗A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The method comprises removing the bone and any other inedible components from the thigh to provide a boneless thigh. The boneless thigh is cut from the top surface to the bottom surface along a first cut line to remove the thin muscle. The thick muscle is cut along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle. The thick muscle is then cut along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces. The generally equally sized thigh meat pieces are cut along a plurality of generally parallel, generally equally spaced, generally longitudinally extending fourth cut lines to create a plurality of elongated boneless thigh meat strips.
1. A method of cutting the thigh of a bird to form a boneless thigh meat product, the thigh having a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side, the method comprising the steps of:
removing the bone and any other inedible components from the thigh to provide a boneless thigh;
cutting the boneless thigh from the top surface to the bottom surface along a first cut line to remove the thin muscle;
cutting the thick muscle along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle;
cutting the thick muscle along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces; and
cutting the generally equally sized thigh meat pieces along a plurality of generally parallel, generally equally spaced, generally longitudinally extending fourth cut lines to create a plurality of elongated boneless thigh meat strips.
2. The method as recited in claim 1 wherein the spacing between the fourth cut lines is generally equal to the thickness of the two generally equally sized thigh meat pieces so that the width and thickness of the thigh meat strips are generally equal.
3. An elongated boneless thigh meat strip made in accordance with the method of claim 1 .
4. A method of cutting the thigh of a bird to form a boneless thigh meat product, the thigh having a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side, the method comprising the steps of:
removing the bone and any other inedible components from the thigh to provide a boneless thigh;
cutting the boneless thigh from the top surface to the bottom surface along a first cut line to remove the thin muscle;
cutting the thick muscle along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle; and
cutting the thick muscle along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces from a first longitudinal end toward but not completely to a second longitudinal end and separating the cut portions to create an elongated, thin boneless thigh meat product.
5. An elongated, thin boneless thigh meat product made in accordance with the method of claim 4 .
6. A method of cutting a boneless thigh of a bird to form a boneless thigh meat product, the thigh having first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side, the method comprising the steps of:
cutting the boneless thigh from the top surface to the bottom surface along a first cut line to remove the thin muscle;
cutting the thick muscle along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle;
cutting the thick muscle along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces; and
cutting the generally equally sized thigh meat pieces along a plurality of generally parallel, generally equally spaced, generally longitudinally extending fourth cut lines to create a plurality of elongated boneless thigh meat strips.
7. The method as recited in claim 6 wherein the spacing between the fourth cut lines is generally equal to the thickness of the two generally equally sized thigh meat pieces so that the width and thickness of the thigh meat strips are generally equal.
8. An elongated boneless thigh meat strip made in accordance with the method of claim 6 .
9. A method of cutting a boneless thigh of a bird to form a boneless thigh meat product, the thigh having first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side, the method comprising the steps of:
cutting the boneless thigh from the top surface to the bottom surface along a first cut line to remove the thin muscle;
cutting the thick muscle along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle; and
cutting the thick muscle along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces from a first longitudinal end toward but not completely to a second longitudinal end and separating the cut portions to create an elongated, thin boneless thigh meat product.
10. An elongated, thin boneless thigh meat product made in accordance with the method of claim 9 .