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The official USPTO status record for ALL-NATURAL APPLEWOOD SMOKED LAMB B-A-A-A-CON ARTISANALLY HAND CRAFTED BY CHAIM AT THE KNISH SHOP INGREDIENTS: ALL-NATURAL LAMB, RAW ORGANIC SUGAR, ORGANIC SEA SALT, GRANULATED GARLIC, FRESHLY CRACKED BLACK PEPPER. HANDSMOKED OVER APPLE WOOD. ALL-NATURAL NO NITRATES ADDED CERTIFIED KOSHER QUESTIONS/COMMENTS: [email protected], serial 87202942, as a dated PDF. One price, one document, delivered in about a minute.

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The USPTO's own status record for this mark, on one dated page.

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◆ TRADEMARKCHECKER.AITRADEMARK STATUS REPORT
ALL-NATURAL APPLEWOOD SMOKED LAMB B-A-A-A-CON ARTISANALLY HAND CRAFTED BY CHAIM AT THE KNISH SHOP INGREDIENTS: ALL-NATURAL LAMB, RAW ORGANIC SUGAR, ORGANIC SEA SALT, GRANULATED GARLIC, FRESHLY CRACKED BLACK PEPPER. HANDSMOKED OVER APPLE WOOD. ALL-NATURAL NO NITRATES ADDED CERTIFIED KOSHER QUESTIONS/COMMENTS: [email protected]
Serial 87202942 · Principal Register
Dead · Refused

Owner: C.W.S. Meats, LLC
Class 029 - Meats & Processed Foods
Filed Oct 13, 2016

The record shows that the mark “ALL‑NATURAL APPLEWOOD SMOKED LAMB B‑A‑A‑A‑CON ARTISANALLY HAND CRAFTED BY CHAIM AT THE KNISH SHOP INGREDIENTS: ALL‑NATURAL LAMB, RAW ORGANIC SUGAR, ORGANIC SEA SALT, GRANULATED GARLIC, FRESHLY CRACKED BLACK PEPPER. HANDSMOKED OVER APPLE WOOD. ALL‑NATURAL NO NITRATES ADDED CERTIFIED KOSHER” is dead because the applicant, C.W.S. Meats, LLC, failed to respond to an office action. The mark was filed on October 13, 2016, and abandoned on April 11, 2018. It was registered on the Principal Register for class 029, covering prepared packaged meat, with first use in commerce on April 1, 2014. The closest concern for a new name would be other packaged meat products that use a similar descriptive phrase. The record does not give the owner control over every use of the wording, only over the specific goods listed. No enforcement activity appears in the supplied history. For someone considering a similar name, the abandoned status reduces the risk, but the descriptive nature and prior use in the meat class still suggest a cautious approach.

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