Method of cutting meat to form a simulated tenderloin meat product and meat product made using the method

摘要

A method of cutting a primal cut of meat having a width, a thickness and an elongated length with the grain of the meat extending generally parallel to the length to form a meat product simulating the appearance of a tenderloin comprises cutting the primal cut along a first cut line. The first cut line extends through the thickness and along the length of the primal cut to separate a first meat portion from the remainder of the primal cut. The first cut line is spaced from a lateral side of the primal cut by a predetermined distance generally corresponding to the thickness of the primal cut so that the first meat portion is elongated and generally square shaped in end view. The first meat portion is then cut along four generally curved second cut lines along the entire length of the first meat portion for removing the four corner pieces of the first meat portion when seen in end view. The removal of the four corner pieces results in the first meat portion being generally cylindrically shaped and having an appearance simulative of a tenderloin.