MARINATED MEAT

Brand Owner (click to sort) Address Description
ALVOR LINNANE & COMPANY 44 RABBIT ROAD SALISBURY MA 01952 Marinated meat; Quail; Processed meat, namely, goat, quail;
BEREKET BEREKET USA INC. 1 HUDSON STREET CLIFTON NJ 07011 Marinated meat, fish and poultry; Meat; Meat substitutes; Meat, fish, poultry and game, not live; Meat, frozen; Meat, poultry and game; Meat-based snack foods; Meat-based spreads; Turkey; Extracts of meat; Prepared meat; Processed meat; Shish kabob;The English Translation of the word BEREKET in the mark is abundance, luck, prosperity.;
BILL BAILEY'S TENDER CUT Square-H Brands, Inc. 650 Town Center Drive 10th Floor Costa Mesa CA 92626 Marinated meat; Meat;The name BILL BAILEY does not identify a living individual.;TENDER CUT;
COUNTY SEAT GOURMET County Seat Gourmet 6626 Opengate Drive Corpus Christi TX 78413 Marinated meat; Meat; Prepared meat; Smoked meats;Color is not claimed as a feature of the mark.;GOURMET;
K & F RIB CO. True North Capital Suite 304 11995 El Camino Real San Diego CA 92130 Marinated meat; Meat; Pre-packaged dinners consisting of meat; Prepared meat; Processed meat;K AND F RIB CO.;RIB CO.;
KBBQ MEAT COMPANY WGMP, Inc. 9822 Everest Street Downey CA 90242 Marinated meat;K BARBECUE MEAT COMPANY;
KNIFE & FORK RIB CO. True North Capital Suite 304 11995 El Camino Real San Diego CA 92130 Marinated meat; Meat; Pre-packaged dinners consisting of meat; Prepared meat; Processed meat;KNIFE AND FORK RIB CO.;rib;
KNIFE & FORK RIBS True North Capital Suite 304 11995 El Camino Real San Diego CA 92130 Marinated meat; Meat; Pre-packaged dinners consisting of meat; Prepared meat; Processed meat;KNIFE AND FORK RIBS;ribs;
 

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.