RANCH MEAT

Brand Owner Address Description
RANCHMEAT BRS, Inc. 278 JRS Lane Hobson MT 59452 RANCH MEAT;Providing a searchable on-line advertising website and guide featuring the goods and services of other vendors via the Internet; operating on-line marketplaces for sellers of goods and/or services; providing a website featuring an online marketplace for exchanging goods and services with other users; providing a website featuring an online marketplace for exchanging goods and services with other users, which allows users to advertise, offer, sell and/or purchase products and/or services, and exchange information about products and/or services; providing a website that allows users to arrange for and/or purchase shipment of products; providing a website that allows users to maintain records of the sale and/or purchase of products and/or services; providing a website that allows users to automatically receive notification of potential purchasers;Online social networking services;Providing temporary use of on-line non-downloadable software and applications that allow users to advertise, offer, sell and/or purchase products and/or services; providing temporary use of on-line non-downloadable software and applications that allow users to exchange information about products and/or services and arrange for and/or purchase shipment of products; providing temporary use of on-line non-downloadable software and applications that allow users to maintain records of the sale and/or purchase of products and/or services; providing temporary use of on-line non-downloadable software and applications that allow users to automatically receive notification of potential purchasers;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.