Bone plastic cap for meat

Abstract

A bone plastic cap for meat such as beef, pork, lamb, poultry and the like. The cap is formed with at least one or more separate sheets of material in the approximate shape of portions of the meat and is designed to cushion exposed bone portions from piercing the outer vacuum sealed bag surrounding the meat. The cap is formed in one embodiment in two separate juxtaposed shapes tacked together with holes or slits cut through both shapes. As the outer bag has air removed, during the vacuum sealing, it collapses on the bone plastic cap which in turn collapses on the meat. The separate preformed shapes collapse independently and slide upon each other with the inner shape forming the primary cushion and the outer shape forming a backup cushion. Bridging of concaved areas by the bone cap is eliminated reducing growth of bacteria in these areas. The bone plastic cap may also be formed in other embodiments such as in a single sheet or in multiple sheet configurations and may also be formed with expansion means such as pleats and/or corrugations to permit the cap to be positioned over larger oversized cuts of meats. The expansion means may be formed in the single sheet configuration as well as in the multiple sheet configurations of two sheets, three sheets and others.