Here are some photos of my meat item. They utilize the short loin. The top loin and the tenderloin are boned out from the bisected spinal section. The tenderloin is at least crust frozen and optionally wrapped in green leaf-type vegetable material. The top loin (NY Strip) is whole and incised to accommodate the (possibly wrapped) tenderloin.
A nice cutting board of Bull's Eye Steaks The Bull's Eye Steak
The Bull's Eye Steak is a boneless "Round" T Bone or Porterhouse steak the same muscles are used
One of my customers says, "You won't want a rib eye once you've had a Bull's Eye" I have an idea for roasting a whole slab of bacon then slicing it thinly along the flat side and wrapping the tenderloin with that prior to insertion for the steak version. there is virtually no intermuscular fat or gristle with these steaks or sliced roasts.
Here's a "Lubbock Roll" ™ Texas Sushi ™ in the making.
Patent pending: U.S., France, U.K., Canada Above Texas Sushi ™
Below is the Smuggler's Loin of Lamb ™ the top loin surrounds the tenderloin
Lamb loin and tenderloin the tenderloin is wrapped in collard leaves
Here's the veal version going together.
This is a photo of me at the National Inventors Hall of Fame 2004 Induction Ceremony held this past May in Akron Ohio. I wasn’t inducted, but I should have been. In early 2004 the PTO, with the Hall of Fame, co-sponsored an inventor contest. This was posted on the PTO’s web site home page. 100 finalist were selected from 2200 entrants to attend the Inventnow expo in Orlando Fl, expenses paid. Two of the finalists were invited to attend the 2004 induction. I made both cuts. I’m holding another of my inventions the Schizotron ™. The Bass Skitz is a bass guitar with a keyboard attached, what’s not so obvious is that by flipping a switch the neck becomes a one handed midi controller, allowing the player’s neck hand to play bass notes through midi connected instruments while the other hand plays the keyboard (also midi). It’s pretty wild.
© 2003 Rentabutcher.com Baton Rouge, La
1-877-926-1556 or in Baton Rouge
225-927-1556