AU2009260123B2

AU2009260123B2 - Laminated meat product and process

Info

Publication number: AU2009260123B2
Application number: AU2009260123A
Authority: AU
Inventors: Martin Mccarthy
Original assignee: SMINE Pty Ltd
Current assignee: SMINE Pty Ltd
Priority date: 2008-06-19
Filing date: 2009-06-18
Publication date: 2015-06-11
Anticipated expiration: 2029-06-18
Also published as: AU2009260123A1; WO2009152579A1

Abstract

The present invention relates generally to a laminated meat product and more particularly, to a laminated meat product comprising a first meat layer adhered to a first surface of a support member and a second meat layer adhered to a second surface of the support member, wherein the first and second surfaces are on opposite sides of the support member and wherein a food-grade adhesive is used to adhere the meat layers to the support member to at least partially cover the support member. The present invention also relates to a process for manufacturing such a product.

Description

WO 2009/152579 PCT/AU2009/000788 Laminated Meat Product and Process Field of the Invention 5 The present invention relates generally to a laminated meat product and more particularly, to a product having a bone to which layers of meat have been adhered. The present invention also relates to a process for manufacturing such a product. Background of the Invention 10 It is widely accepted that bone-in meat products are very desirable and useful to consumers. For instance, a rack of lamb may be cut into lamb cutlets and thereafter served and consumed as finger food. Furthermore, cooking with the bone in may provide additional flavour to the meat surrounding the bone. However, many such cuts of meat 15 are expensive and often limited by supply. Pork back ribs are an example of a bone-in meat product that is frequently eaten as finger food. Historically, pork back ribs are derived from the middle of a pork carcass. They are produced during the fleece or plate boning of the rib cage from the pork barrel 20 or bone-in middle. However, the ratio of intercostal meat to bone in the traditional pork back rib is in the order of 40% to 50% meat. These ribs are generally double-cooked to prevent them from becoming tough and stringy. The first step in the cooking process is a slow steam cook used to break down the collagen in the intercostal tissue, this step is intended to tenderise the product. The second cooking step is a reheating of the rib/s on a 25 barbeque or open fire to enhance the flavour and colour. The consumption of the traditional pork back ribs is usually a messy and tedious process given the amount of bone present and the number of ribs that have to be handled to ensure an adequate dinning experience. 30 The present invention seeks to provide a meat product with an increased ratio of lean meat to bone and one which is sufficiently tender and flavoured after only one cooking step.

WO 2009/152579 PCT/AU2009/000788 2 Summary of the Invention According to the present invention there is provided a laminated meat product 5 comprising a first meat layer adhered to a first surface of a support member and a second meat layer adhered to a second surface of the support member, wherein the first and second surfaces are on opposite sides of the support member and wherein a food-grade adhesive is used to adhere the meat layers to the support member to at least partially cover the support member. 10 In certain embodiments of the present invention, the laminated meat product further comprises at least one additional meat layer being adhered to an outer surface of the first meat layer and/or the second meat layer, wherein the at least one additional meat layer at least substantially covers the first meat layer and/or the second meat layer; and wherein 15 the adherence of the at least one additional meat layer to the first meat layer and/or the second meat layer is achieved using a food-grade adhesive. Preferably, the support member is a bone or a bone-substitute structure that provides a substantially rigid support for the laminated meat product. In preferred embodiments of 20 the invention, the support member is a bone selected from the group consisting of: a rib, a rib cage, a substantially frenched rib or a substantially frenched rib cage. Preferably further, the food-grade adhesive is a cold-set adhesive. The present invention is also directed to a process for making a laminated meat product 25 including the steps of: (i) providing a support member; (ii) adhering a first meat layer to a first surface of the support member; (iii) adhering a second meat layer to a second surface of the support member, wherein steps (ii) and (iii) are achieved using a food grade adhesive. In certain embodiments the process further includes (iv) adhering at least one additional meat layer to an outer surface of the first meat layer and/or the 30 second meat layer, wherein the at least one additional meat layer at least substantially covers the first meat layer and/or the second meat layer, wherein the adherence of the at WO 2009/152579 PCT/AU2009/000788 3 least one additional meat layer to the first meat layer and/or the second meat layer is achieved using a food-grade adhesive. Preferably, the steps of adhering are achieved by applying the food-grade adhesive to 5 one or both of the respective parts to be adhered, then bringing the respective parts together to allow the adhesive to adhere the parts together. In one preferred form of the present invention, the process for making a laminated meat product comprises the steps of: providing a substantially frenched rib; at least 10 substantially adhering a first meat layer to the rib; and at least substantially adhering a second meat layer to an outer surface of the first meat layer, wherein the steps of adhering are achieved using a food-grade adhesive. Brief Description of the Figures 15 Figure 1 shows a plan view of an embodiment of a laminated meat product according to the present invention. Figure 2 shows cross sectional views of various embodiments of laminated meat 20 products according to the present invention. The position of the cross sections is indicated by "2" in Figure 1. Figure 3 shows cross sectional views of two possible manners of attaching meat layers directly to the support member according to various embodiments of the present 25 invention. The position of the cross sections is indicated by "3" in Figure 1. Figure 4 shows, by way of example only, a process of producing a laminated meat product according to the present invention. 30 Detailed Description of the Invention WO 2009/152579 PCT/AU2009/000788 4 The present invention is directed to a laminated meat product comprising a first meat layer adhered to a first surface of a support member and a second meat layer adhered to a second surface of the support member, wherein the first and second surfaces are on opposite sides of the support member and wherein a food-grade adhesive is used to 5 adhere the meat layers to the support member to at least partially cover the support member. As used herein, the term "meat" is intended to include the flesh of animals used as food, as well as meat substitutes such as, but not limited to, tofu, tempeh, yuba, textured 10 vegetable protein (TVP), soy concentrate, soy isolate, mycoprotein-based Quorn, and modified defatted peanut flour. The first and second meat layers may, independently, be any type of meat including, but not limited to, any one of the following: pork, beef, lamb, goat, turkey, chicken and a 15 game meat. A game meat may be, for example, venison, duck, quail, or any other meat from an animal that is not normally domesticated and/or is hunted for sport. In one form of the present invention, the first and/or second meat layers may comprise a meat type that is lean and one which is usually prone to drying out during cooking, being 20 independently selected from the group including, but not limited to: pork loin, pork belly, pork neck, beef scotch, beef fillet, beef porterhouse, beef brisket, lamb brisket, lamb shoulder and/or leg, goat shoulder and/or leg, chicken or turkey breast and chicken or turkey thigh. 25 It should be noted that the discussion of first and second meat layers does not preclude the presence of at least one additional meat layer/s and the scope of the present invention is intended to extend to a laminated meat product including such additional meat layer/s. When present in the laminated meat product, the additional meat layer or layers preferably comprise any type of meat including, but not limited to, any one of the 30 following: pork, beef, lamb, goat, turkey, chicken and a game meat; and may be the same as, or different from, the first and/or second meat layers. In one preferred form of the present invention, the additional meat layer(s) provides some protection for the first and/or second meat layer(s) in assisting with retaining the moisture therein during WO 2009/152579 PCT/AU2009/000788 5 cooking. The additional meat layer(s) may comprise a meat type preferably selected from: pork loin, pork belly, pork neck, beef scotch, beef fillet, beef porterhouse, beef brisket, lamb brisket, lamb shoulder and/or leg, goat shoulder and/or leg, chicken or turkey breast and chicken or turkey thigh. 5 The types of meat used in the various meat layers of the laminated meat product of the present invention may be varied according to local requirements and cultural or religious traditions. Furthermore, the meat types may be varied depending on the availability of the various meat types. 10 In yet further embodiments, the meat may be a meat substitute, such as, but not limited to, tofu, tempeh, yuba, textured vegetable protein (TVP), soy concentrate, soy isolate, mycoprotein-based Quorn, and modified defatted peanut flour. Such meat substitutes may be desirable for use in a "vegetarian" or "vegan" version of the laminated meat 15 product. As used herein, the terms "layer" and "layers" are intended to encompass slices of meat that are substantially sheet-like, rather than thin strips of meat that may be wound around a bone a number of times, or chunks of meat that might otherwise be agglomerated 20 together. In preferred embodiments of the present invention, each meat layer present in the laminated meat product, independently, has a thickness ranging from 5mm to about 20mm, more preferably from 5mm to about 15mm, yet more preferably from 5mm to 25 about 10mm, or most preferably about 7mm. Due to the difficulties involved with cutting meat to an exact thickness, the skilled addressee will realise that the dimensions given herein are approximate and it is intended that the invention encompasses variations from the dimensions provided. 30 In preparation for use in the laminated meat product of the present invention, meat may be slit into layers or sheets for use as the respective meat layers. In particularly preferred embodiments of the present invention, the meat is slit and tenderised with a toothed roller in a single step. It is envisaged that a toothed roller be used to perforate the meat, WO 2009/152579 PCT/AU2009/000788 6 which assists with the breakdown of muscle fibre, thereby reducing toughness of the resultant meat layer. Due to the irregularity in shape of a cut of meat, there is potential for significant 5 amounts of waste in the preparation of the layers of meat for use in the laminated meat products of the present invention. Accordingly, it is envisaged that, in certain embodiments of the present invention, prior to slicing the meat for use in the laminated meat products of the present invention, the meat may be formed into a block. For example, leg primal meat, loin, belly or shoulder, may be mixed and massaged in a 10 solution of sodium or calcium alginate, wherein the alginate has a concentration of between about 0.5% and about 5%. The meat/alginate may then be formed into blocks and the alginate allowed to set. The block may then be sliced to provide uniform sized and shaped sheets of meat for use in the production of the laminated meat product. This process may allow the reduction of waste as well as providing consistency in the 15 dimensions of the meat layers and improve the quality of the resultant laminated meat product. When present, it is intended that the additional meat layer(s) at least substantially cover the first and/or second meat layers. This preferably provides the appearance of only a 20 single layer of meat as well as providing a cover for the meat layer(s) adjacent the support member to prevent dehydration thereof during cooking. During the cooking process, it is envisaged that juices from the second meat layer preferably enter the first meat layer to both substantially prevent dehydration of the first meat layer, as well as to impart additional flavour thereto. 25 The support member as used in the laminated meat product of the present invention is intended to provide a substantially rigid frame to which the meat layers can be adhered. In certain embodiments of the present invention, a part of the support member may extend from between the meat layers in order to act as a handle during consumption of 30 the product. The support member may be selected from a bone or a bone substitute. The bone is preferably selected from the group including, but not limited to: a rib, rib cage, femur, WO 2009/152579 PCT/AU2009/000788 7 humerus, ulna or tibia. In some forms of the present invention, the bone is more preferably a type of bone that is generally of little commercial value. Such a bone may be selected from the group including, but not limited to: lamb bones, pork bones, chicken bones or beef bones. There is no requirement that any meat layer be derived 5 from the same species as the bone. The bone is more preferably selected from the group comprising a rib, a rib cage, a substantially frenched rib or a substantially frenched rib cage. In one preferred form of the invention, the bone is a portion of a rib cage, for example, a lamb rib cage. 10 In a most preferred form of the present invention, the bone is selected from a substantially frenched rib or rib cage. A frenched rib or rib cage is generally prepared by a chef or butcher and involves the removal of intercostal meat therefrom to expose approximately 25 to 50mm of bone. In a preferred embodiment of the present invention, the frenching process is achieved by high pressure fluid, such as, but not limited to, 15 water. Ribs suitable for use in the present invention are preferably of approximately 100±50mm in length. In such cases, the frenching process substantially exposes approximately 25 to 50mm of rib bone. It should be noted that frenching does not necessarily result in a section of bone being completely devoid of intercostal material. Rather, frenching is intended to result in fingers of bone being substantially cleaned of 20 intercostal meat, such that some intercostal material usually remains on the bone. During the cooking process, it is also envisaged that juices and flavour from the bone itself, to which the first meat layer is substantially adhered, will enter the first meat layer to substantially enhance the flavour thereof. 25 A bone substitute suitable for use in the present invention may be edible or inedible and may or may not impart flavour to the laminated meat product during cooking. Such bone substitutes may be desirable when bones are not available in sufficient quantities or for use in a "vegetarian" or "vegan" version of the laminated meat product. In such embodiments, it is envisaged that the "meat" layers would include meat substitutes as 30 described above, for example, soy-based products. The adhesive used in the products and processes of the present invnetion is a food-grade adhesive, wherein the adhesive preferably does not affect the flavour or texture of the WO 2009/152579 PCT/AU2009/000788 8 meats used in the laminated meat product. In a preferred form of the present invention, the adhesive is a cold-set adhesive. The cold-set adhesive may be of any form known to those skilled in the art. For example, the cold-set adhesive may be manufactured from the group of ingredients including, but not limited to: egg white powder (albumin), 5 transglutaminase, vegetable protein, animal blood plasma, vegetable polysaccharide, alginate or a combination of any two or more of these ingredients. The cold set adhesive preferably consists of a mixture of egg albumin, soy protein isolate, soy hydrolysate, pyrophosphate, calcium hydroxide and salt. In such forms, the 10 egg and soy proteins bind to the myofibrillar protein and the fat in the meat. The presence of moisture provided by the meat being at least substantially adhered to the bone causes the pyrophosphate and calcium hydroxide to hydrate, which in turn denatures the egg and soy proteins resulting in the meat layer bonding to the thin layer of meat remaining on the bone and/or the other meat layer(s). 15 Other adhesives which may be employed include transglutaminase, an enzyme that catalyses the crosslinking reaction between glutamine and lysine amino acid residues in proteins according to the following reaction: Gln-CONH 2 + H 2 N-Lys -> Gln-CONH-Lys + NH3 20 Vegetable and animal proteins may also be used as food-grade adhesives. These proteins hydrate in the presence of water, forming a matrix that bonds with the myofibrillar proteins and the fat of the meat, via a series of hydrogen, ionic or covalent bonding reactions. 25 Alginates have a number of uses in the food industry, including as thickening agents, because of their ability to form gels in the presence of certain cations, in particular Na* and Ca, which reaction is controllable by the inclusion of sequestering agents or by regulating the temperature of the reaction, as understood by the person skilled in the art. 30 An adhesive based on alginate may be allowed to penetrate the meat layer(s) and the support member before initiation of the gelling reaction. Once the reaction is complete, the meat and support will be firmly adhered.

WO 2009/152579 PCT/AU2009/000788 9 The invention will now be described with reference to certain illustrated embodiments. This description is in no way limited the scope and generality of the invention herein described. 5 Figure 1 illustrates the appearance of a laminated meat product according to the present invention, adhering layers of meat 110 and/or support member (such as a bone) 120 can result in a number of different embodiments of laminated meat product. These embodiments may comprise a bone having a layer of meat on each surface of the bone (Figure 2A); two layers of meat on each surface of the bone (Figure 2B); different 10 numbers of layers of meat on each surface of the bone (Figure 2C); or any other combination of such layers. Referring to Figures 2 and 3, the present invention preferably provides a laminated meat product comprising a substantially frenched rib 120, a first meat layer 112 and a second 15 meat layer 114, wherein the first meat layer 112 is at least substantially adhered to a first surface of the rib 122; and the second meat layer 114 is at least substantially adhered to a second surface of the rib 124, optionally, additional meat layers 116 at least substantially cover the first meat layer 112 and/or the second meat layer 114, wherein the adherence of the layers 112,114 to the rib 120 is achieved using a food-grade adhesive. 20 In certain embodiments of the present invention, a substantially frenched rib 120 has a first meat layer 112 adhered to a first surface 122 of the rib 120 and a second meat layer 114 adhered to a second surface 124 of the rib 120, as illustrated in Figure 3A. Alternatively, a single sheet 140 of meat may be used to form both the first and second 25 meat layers as illustrated in Figure 3B. In such embodiments, the meat 140 is adhered to both the first and second surfaces 122,124 of the rib 120. Additional meat layers may be added to the laminated meat products by either adhering a piece of meat separately to the outer surface of each of the first and second meat layers; or by adhering to the outer surface of both of the first and second meat layers. The additional layer or layers may at 30 least substantially cover the outer surface of the underlying meat layers. In yet a further preferred embodiment, the present invention provides a laminated meat product with an increased ratio of lean meat to bone to a level of approximately 60-90% WO 2009/152579 PCT/AU2009/000788 10 lean meat:40%-10% bone. Furthermore, the laminated meat product of the present invention may employ cuts of meat that would normally be unsalable, unusable or at least undesirable for retail sale, for example, belly flank, brisket and/or lamb flank ribs. These cuts of meat may be used or value-added and thereby reducing wastage and 5 increasing the financial value of the animal carcass. The laminated meat product further preferably provides an advantage over previously available rib-type products in that it may be sufficiently tender after just one cooking step. 10 The laminated meat product made according to the present invention may optionally include additional flavourings or other components to enhance the flavour of the meat product. For example, the meat product may be packed together with a marinade. When applied to the laminated meat product, the marinade may be in the form of a liquid, 15 alternatively, it may be in the form of a powder that hydrates when in contact with the laminated meat product. Typically, the marinade may contain salt, sugar, moisture enhancing ingredients, acids, enzymes and flavours to assist in preservation. Preferably, the marinade may be selected from the group including, but not limited to: Honey and Soy; Smokey Barbeque; Chinese Plum; Teriyaki; or Hoi sin flavour. It is envisaged that 20 the marinade will enhance the dining experience for the consumer. In general, the marinade may be applied to the outside of the laminated meat product, but may also be added in-between the layers of meat and/or bone. The laminated meat product may also preferably include fruit as a flavouring component or a stuffing or seasoning, as required or desired by the purchaser of the laminated meat product. 25 Cooking of the product prior to consumption may be achieved in any manner known to those skilled in the art. For example, when the product has been prepared upon a number of ribs or rack, it may be roasted in a form as illustrated in Figure 1. In a further example, the individual ribs may be separated, by cutting along dotted lines 130 as 30 indicated in Figure 1, to produce chops or cutlets that may be fried, barbequed or roasted.

WO 2009/152579 PCT/AU2009/000788 11 The scope of the present invention also extends to a process for preparing a laminated meat product according to the present invention. For example, the process of the present invention comprises providing at least one substantially frenched rib/s; using a food grade food adhesive to at least substantially adhere a first meat layer and a second meat 5 layer to the at least one rib/s. Specific embodiments and applications of the present invention will now be discussed in detail by reference to the accompanying examples. This discussion is in no way intended to limit the scope of the invention. 10 Examples Example 1 - A "Beef-Style" laminated meat product In this exemplary embodiment of the present invention, lamb ribs are used as the support member. Adhered to the lamb ribs are slices of beef leg primal, such as rump or topside, 15 as the first and second meat layers. The resultant laminated meat product has a cross section similar to that illustrated in Figure 2A, wherein the layers of meat adjacent the lamb rib are beef leg primal. Example 2 - A "Pork-Style" laminated meat product 20 In this exemplary embodiment of the present invention, lamb ribs are used as the support member. Adhered to the lamb ribs are slices of pork loin as the first and second meat layers, then adhered to the outside of the pork loin are additional meat layers comprising slices of pork belly. The resultant laminated meat product has a cross section similar to that illustrated in Figure 2B, wherein the layers of meat adjacent the lamb rib are pork 25 loin, and the layers of meat on the outside, and do not contact the lamb rib, are pork belly. Example 3 below describes how such a laminated meat product may be made. Example 3 - A process for preparing a laminated meat product In panel A of Figure 4, the process commences with a boneless pork middle. The middle 30 is then broken down into the loin and the belly, whereafter the belly is derinded and defatted (panel B). The loin and belly are slit into sheets approximately 7mm in thickness (panels C and D, respectively). The ribs are cut down into sections that are WO 2009/152579 PCT/AU2009/000788 12 approximately 90mm in height (panel E), then frenched on the dorsal or ventral edge (panel F). The sheets of belly and loin are further cut into sections with dimension of approximately 90mm x 180mm. The product may be prepared for assembly by placing two (2) sheets of loin either side of the belly, followed by two (2) sheets of belly (panel 5 G). The frenched ribs and belly are coated in a cold-set binding adhesive (panel H). The method of application of the adhesive to the meat layer will depend upon the nature of the adhesive. For example, if the adhesive is a dry powder, the adhesive may be sprinkled over the surfaces to be joined by use of a sieve, pepper-shaker or perforated screen, or the meat layer may be rolled in the powder, similar to the marinade, or 10 alternatively, using a dusting machine. If the adhesive is a liquid, it may be applied by brushing, dipping or spraying, or by using any other suitable method known to those in the art. The layers of belly, loin and ribs are then assembled (panel I). The product may then be optionally coated in a dry marinade (panel J) before being 15 placed into a thermoformer and vacuum-sealed (panel K). Vacuum sealing may assist in retaining freshness, thereby extending the shelf-life of the product. Where the terms "comprise", "comprises", "comprised" or "comprising" are used in this specification, they are to be interpreted as specifying the presence of the stated features, 20 integers, steps or components referred to, but not to preclude the presence or addition of one or more other feature, integer, step, component or group thereof. Further, any prior art reference or statement provided in the specification is not to be taken as an admission that such art constitutes, or is to be understood as constituting, 25 part of the common general knowledge.

Claims

1. A laminated meat product comprising a first meat layer adhered to a first surface of a support member and a second meat layer adhered to a second surface of the support member, wherein the first and second surfaces are on opposite sides of the support member and wherein a food-grade adhesive is used to adhere the meat layers to the support member to at least partially cover the support member, wherein the support member comprises a plurality of bones or bone substitutes.

2. The laminated meat product according to claim 1, wherein: (i) each of the first meat layer and the second meat layer are substantially sheet like; and/or (ii) the food-grade adhesive is a cold-set adhesive.

3. The laminated meat product of claim 1 or 2, wherein the first and second meat layers are independently selected from the group consisting of: pork, beef, lamb, goat, turkey, chicken, a game meat, pork loin, pork belly, beef scotch, beef fillet, beef porterhouse, beef brisket, lamb brisket, lamb shoulder and/or leg, goat shoulder and/or leg, chicken or turkey breast and chicken or turkey thigh.

4. The laminated meat product of claim 1 or 2, wherein the first and second meat layers are comprised of meat substitutes and are independently selected from the group consisting of: tofu, tempeh, yuba, textured vegetable protein (TVP), soy concentrate, soy isolate, mycoprotein-based Quorn, and modified defatted peanut flour.

5. The laminated meat product of any one of claims 1 to 4, wherein the bones are selected from the group consisting of: a rib, a femur, a humerus, an ulna, a tibia, a rib cage, a substantially frenched rib and a substantially frenched rib cage. 14

6. The laminated meat product of any one of claims 1 to 5, further comprising at least one additional meat layer being adhered to an outer surface of the first meat layer and/or the second meat layer, wherein the at least one additional meat layer at least substantially covers the first meat layer and/or the second meat layer; and wherein the adherence of the at least one additional meat layer to the first meat layer and/or the second meat layer is achieved using a food-grade adhesive.

7. The laminated meat product of claim 6, wherein the additional meat layer is selected from the group consisting of: pork, beef, lamb, goat, turkey, chicken, a game meat, pork loin, pork belly, beef scotch, beef fillet, beef porterhouse, beef brisket, lamb brisket, lamb shoulder and/or leg, goat shoulder and/or leg, chicken or turkey breast and chicken or turkey thigh.

8. The laminated meat product of claim 6, wherein the additional meat layer comprises a meat substitute and selected from the group consisting of: tofu, tempeh, yuba, textured vegetable protein (TVP), soy concentrate, soy isolate, mycoprotein-based Quorn, and modified defatted peanut flour.

9. The laminated meat product of any one of claims 1 to 8, further including either or both of: (i) a marinade, wherein the marinade is applied to an outer surface of the laminated meat product; and (ii) a seasoning within the laminated meat product.

10. A process for making a laminated meat product including the steps of: (i) providing a support member; (ii) adhering a first meat layer to a first surface of the support member; (iii) adhering a second meat layer to a second surface of the support member, wherein steps (ii) and (iii) are achieved using a food-grade adhesive, and the support member comprises a plurality of bones or bone substitutes. 15

11. The process of claim 10, further including the step of: (iv) adhering at least one additional meat layer to an outer surface of the first meat layer and/or the second meat layer, wherein the at least one additional meat layer at least substantially covers the first meat layer and/or the second meat layer, wherein the adherence of the at least one additional meat layer to the first meat layer and/or the second meat layer is achieved using a food-grade adhesive.

12. The process of claim 10 or 11, wherein the steps of adhering are achieved by applying the food-grade adhesive to one or both of the respective paits to be adhered, then bringing the respective parts together to allow the adhesive to adhere the paits together.

13. A laminated meat product produced according to the process of any one of claims 10 to 12.

14. The laminated meat product of claim 13, wherein the first meat layer, the second meat layer and/or the additional meat layer(s) are independently selected from the group consisting of: pork, beef, lamb, goat, turkey, chicken, a game meat, pork loin, pork belly, pork neck, beef scotch, beef fillet, beef porterhouse, beef brisket, lamb brisket, lamb shoulder and/or leg, goat shoulder and/or leg, chicken or turkey breast and chicken or turkey thigh.

15. The laminated meat product of claim 13, wherein the first meat layer, the second meat layer and/or the additional meat layer(s) are meat substitutes and independently selected from the group consisting of: tofu, tempeh, yuba, textured vegetable protein (TVP), soy concentrate, soy isolate, mycoprotein-based Quorn, and modified defatted peanut flour.

16. The laminated meat product of any one of claims 13 to 15, wherein the food-grade adhesive is a cold-set adhesive. 16

17. The laminated meat product of any one of claims 13 to 16, wherein the bone is selected from the group consisting of: a rib, a femur, a humerus, an ulna, a tibia, a rib cage, a substantially frenched rib and a substantially frenched rib cage.

18. The laminated meat product of any one of claims 13 to 17, further including either or both of: (i) a marinade, wherein the marinade is applied to an outer surface of the laminated meat product; and (ii) a seasoning within the laminated meat product.