Patent Application Publication (10) Pub. No.: US 2005/0048892 A1 Stockman (43) Pub
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US 2005004.8892A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0048892 A1 Stockman (43) Pub. Date: Mar. 3, 2005 (54) BEEF STEAK CUTTING AND PREPARATION Publication Classification PROCESS AND PRODUCTS (51) Int. Cl." ..................................................... A22C 1800 (76) Inventor: Robert Stockman, Palm Coast, FL (52) U.S. Cl. .............................................................. 452/149 (US) Correspondence Address: (57) ABSTRACT WARE FRESSOLAWAN DER SLUYS & ADOLPHSON, LLP A tenderloin Steak product comprises a tenderloin beef BRADFORD GREEN BUILDING 5 Section with at least a portion of attached bone. The Steak is 755 MAIN STREET, PO BOX 224 essentially a Porterhouse steak from which the top loin MONROE, CT 06468 (US) portion has been removed. A portion of the bone non contiguous with the top loin is also preferably removed. The (21) Appl. No.: 10/639,916 top loin and a portion of the bone can be removed by cutting the bone lengthwise along the long dimension of the ten (22) Filed: Aug. 12, 2003 derloin, to Separate the two meat portions. Patent Application Publication Mar. 3, 2005 Sheet 1 of 2 US 2005/0048892 A1 Figure 2 Patent Application Publication Mar. 3, 2005 Sheet 2 of 2 US 2005/0048892 A1 Figure 3 US 2005/0048892 A1 Mar. 3, 2005 BEEF STEAK CUTTING AND PREPARATION retains the tenderneSS with which it is normally associated PROCESS AND PRODUCTS but yet has increased flavor and juicineSS, which are typi cally lacking from tenderloin cuts as conventionally pre BACKGROUND OF THE INVENTION pared. 0001. The invention relates to a new process for cutting SUMMARY OF THE INVENTION and preparing beef Steak and to the resulting products to provide an enhanced eating experience for a definite Seg 0007. It is an object of this invention to provide a juicy ment of the population. and flavorful beef tenderloin steak which does not need fat addition prior to cooking. 0002 Beef, especially steak, is enjoyed by vast numbers of people. Its appeal extends over generations and acroSS 0008. It is another object of the invention to provide a cultures. Many individuals prefer particular product cuts and method for preparing a juicy and flavorful beef tenderloin particular recipes. Butchers, meat Specialists and cooks of all Steak which does not need fat addition prior to cooking. kinds attest to particular cuts and preparation procedures. 0009. These and other objectives are achieved by the However, even the best cuts of meat are often consumed in present invention, which provides a juicy and flavorful beef less than the best form and with less than an optimum of tenderloin Steak which does not need fat addition prior to flavor and juicineSS. Sometimes, regulatory efforts to prop cooking and to methods for cutting and preparing Such erly identify an especially good cut of meat can work against Steaks. In the product form, the tenderloin Section is sepa a consumer because available cuts tend to follow Standards. rated, along with at least a portion of the bone, from the top 0003. An upper portion to the back and rear of a beef loin portion. The product thus contains tenderloin Steak and carcass, shown in the attached diagram of FIG. 1 as the attached bone. Loin, comprises the short loin, which contains two main 0010) A number of preferred aspects of the invention will muscles: the tenderloin and the top loin. These two muscles be described below. are Separated by a back bone having T-like croSS Sections, and are often cut together with the bone as T-bone or BRIEF DESCRIPTION OF THE DRAWINGS Porterhouse cuts. 0011. The invention will be better understood and its 0004. Because T-bone and Porterhouse cuts comprise two advantages will be more apparent from the following distinctly different types of muscle meat, the same steak can detailed description, especially when read in conjunction have two distinct types of tastes and textures. Porterhouse with the accompanying drawings, wherein: Steak is popular because of a large portion of tenderloin on one side of a bone and a strip of top loin on the other (e.g., 0012 FIG. 1 is a schematic drawing of a beef carcass often called a New York strip, when removed from the with major meat product Sections labeled. bone). The T-bone Steak is similar in makeup, but has a 0013 FIG. 2 is a schematic drawing of a portion of a beef Smaller tenderloin section. The Porterhouse steak should carcass showing the location of the short loin Section and have a tenderloin portion of at least 1.25 inches when accompanying bone structure. measured in the direction parallel to the long or down Stroke part of the T-shaped bone. The tenderloin portion, which is 0014 FIG. 3 is a top plan view of a Porterhouse steak the tenderest and most costly beef portion, is thinnest closer showing its parts and a representative line for cutting to to the head of the animal and gets thicker as you move make the product of the invention. toward the rear. Thus, Porterhouse cuts come from the 0.015 FIG. 4 is a top plan view of a Porterhouse steak Section to the posterior of the T-bone cuts. Many people showing its parts and an alternate line for cutting to make the believe that the T-bone and the Porterhouse are the most product of the invention. flavorful of steaks. 0005 New York strip steaks (top loin) cook well and are DETAILED DESCRIPTION OF THE even preferred by Some in their usual form of being Sepa INVENTION rated from the bone and tenderloin. They are juicy and 0016 For purposes of precision in describing the inven flavorful. While a highly desirable portion of meat, the tion to perSons skilled in the art, Porterhouse and other meat tenderloin presents. Some challenges to optimal preparation products are defined here by the descriptions provided by the when Separated from one of these Steak cuts. In fact, when USDA in the Institutional Meat Purchase Specifications the tenderloin is Served without the top loin and is separated (IMPS) For Fresh Beef Products, Series 100, Effective from the bone, as is Standard, it tends to lack Some flavor, Date-June 1996. This reference defines a Beef Loin Por and many recipes call for adding Some fat, e.g., olive oil or terhouse Steak as a Steak cut from the beef loin and having a Strip of bacon, to bring out its best flavor. Indeed, many a tenderloin muscle that must be at least 1/4 when measured people, who consider the tenderloin as a Succulent piece of through the center of the tenderloin muscle parallel to the the Porterhouse Steak, don't particularly care for it sepa backbone, excluding any Surrounding fat. This reference rately. This, however, is how it is Served due, at least in part, also defines the available tenderloin products as those fully to USDA Institutional Meat Purchase Specifications (IMPS) Separated from the bone. For Fresh Beef Products, Series 100, Effective Date-June 1996, wherein tenderloin is defined as absent bone and top 0017. The Porterhouse steak is cut from the short loin 10 loin portions. (see FIG. 2) nearest the sirloin. The short loin 10 is the anterior portion of the loin, which is separated from the 0006 There is a need in the art of meat cutting and Sirloin by a Straight cut which passes at a point immediately preparation for a way to obtain a tenderloin cut of meat that in front of (anterior to) the pin bone (ilium or tuber coxae). US 2005/0048892 A1 Mar. 3, 2005 A Porterhouse steak is shown in FIG.3 as 12 and is cut from 0023 The steak products made by both of these proce that portion of the short loin 10, which is separated from the dures is greatly improved over conventional tenderloin T-bone by a Straight cut passing immediately in front of Steaks and can be cooked to perfection without the need for (anterior to) the tip of the gluteus medius muscle and additional fat or oil applied prior to cooking. It is another approximately through the center of the body of the 4th advantage of the invention that there is no need for Sauce, lumbar vertebra. The Porterhouse, like the rib eye, extends dressing or topping of any kind to restore moistneSS or along the animal's rib from neck toward the rear portion of enhance flavor. the animal 0024. The invention can also be viewed from the per 0.018 A Porterhouse beefsteak typically contains a Spective of Steak preparation as a process including cooking. T-shaped bone 14 (shown outlined in solid black in FIG. 3) Thus, the meat preparation aspect of the invention will with meat on either side of the long (down stroke portion 20) include the above processing to cut the Steak portion and be T-bone portion. On one side of the bone 14 is the strip 16 of followed by a cooking Step which provides heat Sufficient to top loin and on the other is the tenderloin 18. This combi brown the exterior and at least increase the temperature of nation of a large portion of tenderloin 18 on one side of bone the meat interior with the natural bone at least partially 14 and a strip of top loin 16 on the other is known to be intact. highly flavorful and juicy. The tenderloin portion, which is 0025 The above description is intended to enable the the most desirable and hence most valuable, is thinner closer perSon Skilled in the art to practice the invention. It is not to the head of the animal and gets thicker toward the rear.