Meat Cutting and Deboning

The principle of meat deboning is based on a conveyor belt transporting carcasses through the cutting room. The transport system is not only the means of transport; it is also the deboner's work surface. The speed of the belt determines the work tempo in the line. Each employee in the line has a specific task in the deboning process, which he has to complete in the time that the piece of meat passes him.

The carcass is processed into main and by-products in several steps. The deboning speed is determined by the supply of carcasses. This keeps the pressure up on the workload and therefore production. The deboned meat and the by-products are removed in crates or led away on a conveyor belt. In contemporary cutting room applications, if necessary it is possible to guarantee full traceability from slaughter to the piece of meat in the supermarket.

Meat boning is an application that makes it possible to achieve efficient, uniform deboning with 'less' qualified personnel. The individual operations are simple and therefore easy to learn. Another significant advantage is the increase in efficiency. With the conveyor at a continuous speed, 30% is saved on processing time.