Abstract: The invention relates to a method for processing poultry or a part thereof in a processing line, including the step of detaching and/or collecting a cartilage of the poultry's keel bone, whereby during transport of the poultry's carcass in the processing line, a cut is made in the cartilage of the keel bone. The cut is made initially transverse to the transport direction of the poultry and towards the poultry's backbone. The cut develops from the transverse direction to eventually a direction opposed to the transport direction.

Abstract: A poultry processing apparatus for removing legs from a saddle obtained from a poultry carcass. A suspension conveyor moves the saddle suspended by the legs. A surface conveyor for engages with and conveys the back portion of the saddle. One or more upper guide rails substantially following at least a part of the surface conveyor's outer circumference away from the suspension conveyor, therewith defining a gap between the surface conveyor and the upper guide rail or rails equipped to receive the saddles back portion. Adjacent to the surface conveyor a support guide or guides provide support to the back portion of the saddle while it is being conveyed by the surface conveyor.

Abstract: A poultry processing apparatus for removing legs from a saddle obtained from a poultry carcass. A suspension conveyor moves the saddle suspended by the legs. A surface conveyor for engages with and conveys the back portion of the saddle. One or more upper guide rails substantially following at least a part of the surface conveyor's outer circumference away from the suspension conveyor, therewith defining a gap between the surface conveyor and the upper guide rail or rails equipped to receive the saddles back portion. Adjacent to the surface conveyor a support guide or guides provide support to the back portion of the saddle while it is being conveyed by the surface conveyor.

Abstract: A method and apparatus are provided for harvesting thigh meat and oyster meat from a poultry thigh that includes a thigh bone with a hip knuckle and a knee knuckle. The poultry thigh is held at a knuckle, after which meat present on the thighbone below the knuckle is scraped from the thighbone away from the knuckle. The meat is subsequently separated from the thighbone and collected for further handling. The poultry thigh is suspended from the hip knuckle and the oyster meat is disconnected from the hip knuckle prior to scraping the meat from the thighbone away from the hip knuckle.

Abstract: A method and apparatus are provided for harvesting thigh meat and oyster meat from a poultry thigh that includes a thigh bone with a hip knuckle and a knee knuckle. The poultry thigh is held at a knuckle, after which meat present on the thighbone below the knuckle is scraped from the thighbone away from the knuckle. The meat is subsequently separated from the thighbone and collected for further handling. The poultry thigh is suspended from the hip knuckle and the oyster meat is disconnected from the hip knuckle prior to scraping the meat from the thighbone away from the hip knuckle.

Abstract: A filleting device and method for harvesting fillets from poultry carcasses that are moved in a conveyer-line supported on carriers is provided. In one exemplary embodiment, the first guide rails are provided to guide at least a part of the fillets so as to increase this part's distance from the carcass and break the tissue connections that connect the fillet or fillets in their natural position to the keel-bone of the carcass. Flexible elements are provided that complete the harvesting of the fillets by peeling the fillets entirely loose from the keel-bone.

Abstract: The invention relates to a method for processing poultry or a part thereof in a processing line, including the step of detaching and/or collecting a cartilage of the poultry's keel bone, whereby during transport of the poultry's carcass in the processing line, a cut is made in the cartilage of the keel bone. The cut is made initially transverse to the transport direction of the poultry and towards the poultry's backbone. The cut develops from the transverse direction to eventually a direction opposed to the transport direction.

Abstract: The invention relates to a method for processing poultry or a part thereof in a processing line, including the step of detaching and/or collecting a cartilage of the poultry's keel bone, whereby during transport of the poultry's carcass in the processing line, a cut is made in the cartilage of the keel bone, which cut is made initially transverse to the transport direction of the poultry and towards the poultry's backbone, and which cut develops from said transverse direction to eventually a direction opposed to the transport direction.

Abstract: A filleting device and method for harvesting fillets from poultry carcasses that are moved in a conveyer-line supported on carriers is provided. In one exemplary embodiment, the first means are provided to guide at least a part of the fillets so as to increase this part's distance from the carcass and break the tissue connections that connect the fillet or fillets in their natural position to the keel-bone of the carcass. Second means are provided that complete the harvesting of the fillets by peeling the fillets entirely loose from the keel-bone.

Abstract: The invention relates to a method for processing poultry or a part thereof in a processing line, including the step of detaching and/or collecting a cartilage of the poultry's keel bone, whereby during transport of the poultry's carcass in the processing line, a cut is made in the cartilage of the keel bone, which cut is made initially transverse to the transport direction of the poultry and towards the poultry's backbone, and which cut develops from said transverse direction to eventually a direction opposed to the transport direction.

Abstract: A method and apparatus is provided for harvesting an inner fillet from poultry, wherein a tendon with which the inner fillet is or was connected to a wing bone of the poultry projects from the inner fillet. The tendon is gripped, and subsequently the tendon and the inner fillet attached thereto are pulled over a predetermined first distance off the carcass part of the poultry so as to completely or partly detach them from the carcass part.