US2917388A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Steak making process
Assignee: Armour and Co
•
Filing: 1958-04-21
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Granted: 1959-12-15
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Expires: 1978-04-21
Abstract
No abstract record available.
Inventors
- 👤 William R Sullivan
- 👤 Patrick J Cleary
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 01:00
CPC Classifications
A; A22; A22C; A22C7/00; A23; A23B; A23B4/00; A23B4/06; A23B4/062; A23B4/064
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
148 words
THE METHOD OF PREPARING A STEAK PRODUCT CHARACTERIZED BY THE STEPS OF GRINDING RELATIVELY LEAN BEEF AND RELATIVELY FAT BEEF INTO RELATIVELY UNIFORM GRANULES RANGING IN DIAMETER FROM ABOUT 1/16 TO 3/16", THOROUGHLY INTERMIXING THE LEAN BEEF GRNULES WITH THE BEEF FAT GRANULES TO DISPERSE THE FAT GRANULES THROUGHOUT THE LEAN BEEF GRANULES AND PROVIDE A BINDER THEREFOR, EXTRUDING THE MIXTURE THUS OBTANIED INTO ELONGATED MEAT BODIES WHILE PRESERVING TEH GRANULAR TEXTURE OF THE MEAT BODIES AND WITHOUT APPRECIABLY EMULSIFYING THE FAT THEREIN, RAPIDLY FREEZING THE MEAT BODIES, TEMPERING THE FROZEN MEAT BODIES AT A TEMPERATURE OF ABOUT 26 TO 30*F. TO A SEMIFROZEN CONDITION, SLICING THE TEMPERED MEAT BODIES CROSSWISE TO OBTAIN A PLURALITY OF SEMI-FROZEN SLICES RANGING IN THICKNESS FROM ABOUT 3/8 TO 5/8", AND THEN IMPRESSING A RETICULATED PATTERN ON BOTH SIDES OF EACH SLICE, SAID SLICES BEING IMPRESSED INDIVIDUALLY AND IN A NON-STACKED RELATIONSHIP.
Claim 2
Independent Claim
148 words
THE METHOD OF PREPARING A STEAK PRODUCT CHARACTERIZED BY THE STEPS OF GRINDING RELATIVELY LEAN BEEF AND RELATIVELY FAT BEEF INTO RELATIVELY UNIFORM GRANULES RANGING IN DIAMETER FROM ABOUT 1/16 TO 3/16", THOROUGHLY INTERMIXING THE LEAN BEEF GRNULES WITH THE BEEF FAT GRANULES TO DISPERSE THE FAT GRANULES THROUGHOUT THE LEAN BEEF GRANULES AND PROVIDE A BINDER THEREFOR, EXTRUDING THE MIXTURE THUS OBTANIED INTO ELONGATED MEAT BODIES WHILE PRESERVING TEH GRANULAR TEXTURE OF THE MEAT BODIES AND WITHOUT APPRECIABLY EMULSIFYING THE FAT THEREIN, RAPIDLY FREEZING THE MEAT BODIES, TEMPERING THE FROZEN MEAT BODIES AT A TEMPERATURE OF ABOUT 26 TO 30*F. TO A SEMIFROZEN CONDITION, SLICING THE TEMPERED MEAT BODIES CROSSWISE TO OBTAIN A PLURALITY OF SEMI-FROZEN SLICES RANGING IN THICKNESS FROM ABOUT 3/8 TO 5/8", AND THEN IMPRESSING A RETICULATED PATTERN ON BOTH SIDES OF EACH SLICE, SAID SLICES BEING IMPRESSED INDIVIDUALLY AND IN A NON-STACKED RELATIONSHIP.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1962-12-14 | 1963-06-15 | 1963-12-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1966-12-14 | 1967-06-15 | 1967-12-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1970-12-14 | 1971-06-15 | 1971-12-15 | $7700.00 | Window Closed / Lapsed |