Steak making process

Claim 1

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

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.