US 12,029,221 B2
Prepared chicken or other animal product
Eugene Gagliardi, Landenberg, PA (US)
Assigned to Zachary Stoltzfus, Leola, PA (US)
Filed by Zachary Stoltzfus, Leola, PA (US)
Filed on Nov. 9, 2022, as Appl. No. 17/984,033.
Claims priority of provisional application 63/277,514, filed on Nov. 9, 2021.
Prior Publication US 2023/0143756 A1, May 11, 2023
Int. Cl. A22C 21/00 (2006.01); A22C 17/00 (2006.01)
CPC A22C 21/0023 (2013.01) [A22C 17/006 (2013.01)] 14 Claims
OG exemplary drawing
 
1. A method for preparing a food product from a half chicken breast, the half chicken breast being boneless and skinless, having a longitudinal axis, and having a generally smooth outwardly facing surface and an opposite surface located opposite the outwardly facing surface, the method comprising the steps of:
a) making a plurality of cuts along cut lines oriented transversely with respect to the longitudinal axis of the half chicken breast, the cut lines dividing the half chicken breast into first, second, third, and fourth transverse sectional pieces, with each transverse sectional piece having a respective outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface formed opposite the respective outward axially oriented surface, and respective first and second transversely oriented surfaces oriented transversely with respect to the longitudinal axis;
b) aligning the respective inward axially oriented surfaces of the first and fourth transverse sectional pieces in facing engagement to form a first chicken-breast steak wherein the outward axially oriented surfaces form an axially oriented perimeter surface; and
c) aligning the respective inward axially oriented surfaces of the second and third transverse sectional pieces in facing engagement to form a second chicken-breast steak wherein the outward axially oriented surfaces form an axially oriented perimeter surface.