STEAKS MEAT

Brand Owner (click to sort) Address Description
FRESH LOCK FROZEN STEAKS PERFORMANCE FOOD GROUP, INC. 12500 West Creek Parkway Richmond VA 23238 Steaks of meat; Beef steaks;FRESH AND FROZEN STEAKS;
GARY'S QUICK STEAK Glenn Valley Foods 6824 J Street Omaha NE 68117 Steaks of meat;The name(s), portrait(s), and/or signature(s) shown in the mark identifies Gary Rohwer, whose consent(s) to register is made of record.;QUICK STEAKS;
NY CITY 5-STAR STEAKS SUAREZ INDUSTRIES, INC. 7800 WHIPPLE AVENUE NW NORTH CANTON OH 44720 Steaks of meat; Beef steaks;NEW YORK CITY FIVE-STAR STEAKS;STEAKS;
PHILLY G STEAKS Amy Mugar 1235 Chattahoochee Ave. NW Atlanta GA 30318 Steaks of meat;The name(s), portrait(s), and/or signature(s) shown in the mark identifies Gordon Brown, whose consent(s) to register is made of record.;Restaurant services;PHILLY AND STEAKS;
PHILLY G STEAKS Quentin Brown 1235 Chattahoochee Ave. NW Atlanta GA 30318 Steaks of meat;The name(s), portrait(s), and/or signature(s) shown in the mark identifies Gordon Brown, whose consent(s) to register is made of record.;Restaurant services;PHILLY AND STEAKS;
STEACON The Alpine Wurst and Meat House, Inc. 1106 Texas Palmyra Highway Honesdale PA 18431 Steaks of meat; Beef steaks; Pork steaks;
STEAK DIFFERENT EVIL GENIUS GAMES dba The Standard MeatClub 1701 Dielman Road Saint Louis MO 63132 Steaks of meat, Beef, Chicken, Pork, Processed Lamb, Seafood, not live;STEAK;
TAFFER'S TAVERN JON TAFFER 127 E. Warm Springs Road Las Vegas NV 89119 STEAKS OF MEAT; BEEF STEAKS; POULTRY; CHICKEN; CHICKEN, NAMELY, PROCESSED CHICKEN; CHICKEN WINGS;The name(s), portrait(s), and/or signature(s) shown in the mark identifies a living individual, whose consent(s) to register is made of record.;TAVERN;
 

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.