Abstract: A method for producing a mock chicken wing drumette from a thigh by a unique cut process comprising the steps of trimming off all but 0.787 inches (2 cm) of the thigh meat from the left side of the thigh bone; trimming off an equal amount of thigh meat from the right side of the thigh bone; trimming off a section of thigh meat at the ball joint by a 30-degree offset undercut to leave the ball joint protruding and accessible, frenching the ball joint, and retracting meat remain the ball joint back along the thigh bone to leave approximately a 0.25-1? length of thigh bone protruding at the ball joint and a ball of bunched meat at the opposing end of the thigh bone. This resembles a chicken wing drumette and provides a wing-like experience when eating Buffalo style.

Abstract: A method for processing carcasses of livestock, includes the processing steps of: positioning a hanging livestock carcass; making an incision along the spine of the positioned hanging livestock carcass; loosening the meat from opposite sides of the feather bones of the spine; and splitting the spine of the carcass. A device for processing carcasses of livestock is arranged for enabling the process steps.

Abstract: The invention relates to a method for cutting fruit, vegetables or similar, to a cutting tool (1) for cutting fruit, vegetables or similar, to an applicator (8) for use in a cutting tool (1) and to a dosing device. According to the invention, a fluid is supplied to a blade (4) of a cutting tool (1), preferably a cutting edge (6) of said blade (4).

Abstract: A treatment device or method for preparing a poultry carcass, as provided herein, may serve to remove a portion of the carcass's keel bone on a conveyor line. The treatment device may include a blade carriage and bone blade. The blade carriage may be disposed at a preharvest station on a conveyor path of the conveyor line. The bone blade may be mechanically linked to the blade carriage at the preharvest station to remove a tip of the keel bone. The bone blade may be aligned with the keel bone between a pair of fillets of the carcass within the preharvest station. The bone blade may also be spaced apart from a sternum of the carcass.

Abstract: A method of, and an apparatus (1) for, continuously harvesting surrounding meat from a successive plurality animal legs having articulated first and second animal bones and an intermediate joint. The method continuously conveys the animal legs through a path of conveyance, and determines a location of the intermediate joint. Based on the determined location of the intermediate joint, adjusting a position of the intermediate joint and a cutting implement relative to one another, and performing cutting of tissue at a location commensurate with the location of the intermediate joint. The step of determining the location of the intermediate joint is performed contactless, and without interrupting continuous conveyance of the animal legs.

Abstract: A method for processing carcasses of livestock, comprises the processing steps of: positioning a hanging livestock carcass; making an incision along the spine of the positioned hanging livestock carcass; loosening the meat from opposite sides of the feather bones of the spine; and splitting the spine of the carcass. A device for processing carcasses of livestock is arranged for enabling the process steps.

Abstract: Produce slicers for slicing produce include a frame. A blade assembly is removably and interchangeably received within the frame. A pusher head is removably and interchangeably received within the frame. The produce slicer includes a cover, at least one target ring in the cover defines a first target area. The blade assembly includes at least one blade set with a first frame bar and a second frame bar and a plurality of blades extend therebetween. The pusher head includes a pusher head body and at least one produce pusher with a plurality of fins extending in a direction away from the pusher head body.

Abstract: An attachable and extendable saw and methods for cutting objects with the attachable and extendable saw are provided. The attachable and extendable saw can include a blade housing coupled to a main body. The blade housing at least partially covers a saw blade and the extendable member can be configured to move the saw blade with or without the blade housing between a retracted position and an extended position relative to the main body. The extendable saw can also include means to drive the saw blade, means to drive the extendable member, and means for attaching the attachable and extendable saw to the objects to be cut. Saw blade height adjustment means, handles for ease of use, and eyelets for tethering are provided. The saw blade is attached to the attachable and extendable saw via pins and fasteners.

Abstract: An apparatus for filling tubular cases with a pasty material, such as gathered sausage skin casings with sausage meat, is provided. The apparatus includes at least one filling tube, which is rotatable and drivable about its longitudinal axis and on to which a case which can be filled with the material can be pulled, a receiving portion at which the filling tube is rotatably received, and a drive unit for driving the filling tube. The apparatus advantageously includes a magnetic coupling for making and breaking an at least force-locking torque transmission between the drive unit and the filling tube, which has a drive rotor and a driven roller that is displaceable relative to the drive rotor in the longitudinal direction of the filling tube. Thus, the positioning during filling is reliable and performed with simplified structure. A filling machine including the apparatus is also provided.

Abstract: The invention pertains to a method for processing a defeathered whole leg poultry product, wherein the method comprises the following steps: —providing a leg product which comprises: —a thigh, —a drumstick, —a knee joint, —while the leg product is suspended from a carrier of a conveyor, making a transverse cut at the knee joint, which transverse cut is made from the rear side of the leg product towards the knee cap, said cut having a cut end which is located adjacent to the rear of the knee cap so that the thigh and the drumstick remain connected to each other and the knee cap remains intact, by which cut a drumstick side cut plane and a thigh side cut plane are created, —while keeping the thigh meat and the drumstick connected to each other, removing the thigh bone from the thigh meat via the thigh side cut plane of the transverse cut, —while keeping the thigh meat and the drumstick connected to each other, severing the knee meat from the knee cap while keeping the knee meat and the thigh meat connected to e

Abstract: A system and a method for removing a thigh bone from a defeathered whole leg poultry product includes providing a leg product including a thigh, a drumstick and a knee joint. In the leg product, a transverse cut has been provided at the knee joint transverse to the thigh bone and the tibia bone, which extends from one side of the leg product to a cut end so that the thigh and the drumstick are connected to each other, by which transverse cut a drumstick side cut plane and a thigh side cut plane are created. While keeping the thigh and the drumstick connected to each other, changing the angle between the thigh and thereby exposing the thigh side cut plane, while keeping the thigh meat and the drumstick connected to each other, removing the thigh bone from the thigh meat via the thigh side cut plane.

Abstract: An apparatus and method for processing a poultry carcass includes a first assembly with parallel guide plates opposite a second assembly with parallel guide plates. The assemblies include a cutting element presenting an edge extending beyond a bottom edge of the guide plates. A bracket secures the cutting element to the guide plate allowing adjustment of the cutting edge. The carcass is advanced into engagement with the apparatus whereby the cutting edges cut the connective tissue between the leg and back. A bracket leading edge prevents tissue from being driven between the cutting element and guide plate. The cutting edge can extend further from the bottom edge of the guide plates at the heel than at the point. Manual processing of the carcass includes: cutting tissue between the leg and back; and separating the leg from the back wherein muscle tissue connecting the leg and the back remain intact.

Abstract: A system for trimming a lettuce head using a digital imaging system and cutting mechanism. The lettuce head is conveyed between a lower feed conveyor and an upper feed conveyor that is disposed a fixed distance over and substantially aligned with a lower feed conveyor. The digital imaging system is configured to capture an image of the lettuce head and determine a cutting profile using the image. The cutting mechanism is disposed over the lower feed conveyor and includes: a servo motor mechanically coupled to a drive shaft; an armature with a pivot end mounted to the drive shaft and a sweep end disposed a radial distance from the pivot end; a cutting nozzle, mounted to the sweep end of the armature, configured to trim the lettuce head; and servo-control circuitry configured to articulate the cutting nozzle through a cutting arc based on the cutting profile.

Abstract: A meat inspection and sorting line comprising supply means, a radiation inspection facility, a cutting facility and a reject facility. Meat parts are brought together and fed into the radiation inspection facility by means of a conveyor in a layer of meat parts. An undesired object is detected by the radiation inspection facility by means of e.g. an X-ray technique and a part of the layer of meat parts containing the undesired object is identified and separated from the layer of meat parts by the cutting facility. The identified and separated part of the layer of meat parts containing the undesired object is rejected by the reject facility from the layer of meat parts.

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 meat inspection and sorting line comprising supply means, a radiation inspection facility, a cutting facility and a reject facility. Meat parts are brought together and fed into the radiation inspection facility by means of a conveyor in a layer of meat parts. An undesired object is detected by the radiation inspection facility by means of e.g. an X-ray technique and a part of the layer of meat parts containing the undesired object is identified and separated from the layer of meat parts by the cutting facility. The identified and separated part of the layer of meat parts containing the undesired object is rejected by the reject facility from the layer of meat parts.

Abstract: A food source information transferring system for a livestock meat-packing facility and a related method are disclosed. In one embodiment, the food source information transferring system is capable of reading tag-identifying information in a hook RFID tag incorporated in a hook that can be hung on a hook machine. An animal carcass attached to the hook then undergoes meat chopping, cutting, and/or packing operations in the meat-packing facility. For each meat package produced, a data set associated with the tag-identifying information in the hook RFID tag can be paired with a data set associated with a meat package label attached to the meat package. This dynamic and robust data association between the hook RFID tag and the meat package label enables a food source information database in the food source information transferring system to preserve and trace detailed food source information at various levels of meat production and processing.

Abstract: A work hanging apparatus includes a hanger line continuously conveying hangers each having a hook, a robot that has a hand with which a work having a hole is held and transfers the held work to a hanging location set in the hanger line, a controller controlling a movement of the hand to catch the hook of one of the hangers with the hole of the held work at the hanging location, a hole deviation detector that detects a positional deviation of the hole of the work, an attitude deviation detector that detects an attitudinal deviation of the hanger, and a corrector that corrects the movement of the hand according to the positional and attitudinal deviations.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

Abstract: A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.

Abstract: A poultry processing equipment includes a control panel and a receiving space. The control panel may include a switch to control the equipment and a few control buttons to control the movement of other components of the equipment. The receiving space is used to receive the poultry that would be processed, and the receiving space is covered by transparent covers. The poultry processing equipment may also include a first cutting unit, a first motor, a plurality of vertical threaded shafts and a second cutting unit. The first cutting unit is reverse Y-shaped and the receiving space is between the control panel and the first cutting unit. The first motor is used to horizontally drive the receiving space through a horizontal threaded shaft, while the vertical shafts are used to drive the second cutting unit to move vertically to further process the poultry.

Abstract: The invention pertains to a carrier for supporting a carcass part of slaughtered poultry, the carrier comprising:—a carrier body (11), said carrier body comprising a support surface for engaging at least a part of the inner face of the carcass part,—a hook (14) for holding the carcass part on the carrier body,—a positioning element (21) for positioning the carcass part relative to the carrier, which positioning element has a dome shaped engagement end for engaging the inner face of the carcass part,—which positioning element is moveable between a retracted position and an extended position in which extended position the dome shaped engagement end of the positioning element protrudes from the support surface of the carrier body,—the positioning element being arranged such relative to the support surface of the carrier body that in its extended position, the dome shaped engagement end of the positioning element engages the inner face of the carcass part at or adjacent to the fades visceralis sterni of the stern

Abstract: A method of poultry wing segmenting including providing a poultry wing segmenter system having a plurality of spaced shackles which hold the poultry wing suspended by their shoulder joints vertically positioned and presented to a horizontally rotatable wheel which has a plurality of circumferentially spaced lateral notched slots therearound, the rotatable wheel has a pair of annular slots into which cutting blades are positioned, a plurality of wing engaging members and guide members to bias and open the wing joints against cutting blades drawn through the annular to produce separate poultry wing segments of drumette, flat, and tip.

Abstract: A poultry wing segmenting blade to segment a poultry wing into segments at the poultry wing joint, the blade includes a bifurcated blade having a first edge and a second edge, and further comprises a guide, the guide configured to align the poultry wing joint with the bifurcated blade configured to separate the joint and cut the poultry wing and, thus, functions to produce consistent high speed joint cuts without producing shattered or fragmented bone segments, exposed open bone areas, and/or bone marrow contamination.

Abstract: A method of processing a jumbo tender of a meat tender or poultry breast into strips having a desired weight and thickness with minimal losses requires two diagonal cuts across and through the jumbo to yield three portions which are substantially the same in weight and thickness.

Abstract: The invention relates to an apparatus which is designed and equipped for completely removing at least a part of the breast cartilage from a poultry carcass that is free of breast meat, comprising a transporting conveyor for conveying the poultry carcass in a transporting direction T, said conveyor having at least one support body for receiving and fixing the poultry carcass, a cutter for separating the breast cartilage or parts thereof from the poultry carcass and a control device for controlling the cutter, which is characterized in that the transporting conveyor is aligned with the or each support body and driven such that a poultry carcass to be arranged on the support body is oriented with its connecting line between the breast bone and the breast cartilage parallel to the transporting direction T, the cutter comprises a double blade which is designed and equipped for longitudinally cutting into the poultry carcass at least along a sub-portion on both sides of the breast cartilage and/or both sides of the

Abstract: A poultry neck meat harvester for mechanized harvesting of neck meat from a poultry body is adapted to be arranged along the path of a poultry body conveyor having at least one product carrier for supporting a poultry body and conveying the poultry body in a direction of conveyance. The harvester includes one or more neck positioning devices, each adapted to receive and position the poultry neck portion of a poultry body that is supported by a product carrier, a neck conveyor with neck positioning devices adapted to convey each neck positioning device in a manner that is synchronized with a product carrier so as to allow receipt of the poultry neck portion while the poultry body is supported by the product carrier, a neck meat cutting member adapted to cut loose the neck meat from the neck vertebrae while the neck portion is received and positioned by the neck positioning device.

Abstract: A cutting tool is provided for safely dressing a game animal having a handle and a fork section including first and second elongated shielding members shielding the hunter's hands and a cutting blade positioned between the first and second elongated shielding members and perpendicular relative to a longitudinal axis extending along the length of the cutting tool and wherein the handle is configured in a T-shaped manner for providing a good grip and wherein the cutting blade is positioned under outer surfaces of the first and second elongated shielding members to further shield the hunter's hands. The cutting tool is pushed against various membranes and the trachea to safely cut it for the removal of the heart and lungs of the game animal.

Abstract: A method of poultry wing segmenting including providing a poultry wing segmenter system having a plurality of spaced shackles which hold the poultry wing suspended by their shoulder joints vertically positioned and presented to a horizontally rotatable wheel which has a plurality of circumferentially spaced lateral notched slots therearound, the rotatable wheel has a pair of annular slots into which cutting blades are positioned, a plurality of wing engaging members and guide members to bias and open the wing joints against cutting blades drawn through the annular to produce separate poultry wing segments of drumette, flat, and tip.

Abstract: An apparatus and method for preparing a poultry carcass for the removal of breast tenderloins therefrom. The apparatus includes a support frame positioned adjacent a conventional cone line that conveys poultry carcasses along a product path in a downstream direction. A cutting blade is mounted to the support frame and extends into the product path. The cutting blade has a piercing tip and a sharp edge that pierce and sever the connective tissue and tendon that connect a lower portion of a wishbone to a carcass that is conveyed along the blade. A separating fin extends from a top of the cutting blade for engaging the severed wishbone and folding it upwardly, away from the tenders of the carcass. A rotary tendon slicer is mounted to the support frame downstream from the cutting blade and extends into the product path for severing tendons that attach the tenders to the carcass.

Abstract: An apparatus for splitting poultry mid-wings into separate radius and ulna portions. The apparatus includes a plurality of carrier blocks mounted to a drive chain that drives the carrier blocks along a path in a continuous loop around the apparatus. Each carrier block has recesses formed in it that cooperate with recesses formed in adjacent carrier blocks to form carrier slots that hold mid-wings in a predetermined orientation. A blade member having an upper blade and a lower blade extends into the path and is aligned with blade channels formed in the carrier blocks. The blade member bisects mid-wings that are held in the carrier slots as they move downstream. The carrier blocks rotate downwardly about the downstream end of the path and are separated from one another, thereby opening the carrier slots. The separated mid-wings contained in the slots are thereby allowed to fall out of the slots.

Abstract: Methods and systems for processing fish are provided which enable removal of the head or other portion of a fish in a particularly reliable and efficient manner. The systems include a conveyor drive motor which provides continuous movement of a conveyor device for transporting fish along a transport path and which simultaneously provides intermittent movement of a blade across the transport path to sequentially sever a portion of each fish. An intermittent drive mechanism is coupled to the conveyor drive motor and coupled to the blade to convert continuous movement produced by the conveyor drive motor to intermittent movement of the blade between a standby position and a cutting position. Related methods for severing a portion of each fish in a series of transported fish are also provided.

Abstract: A method and device for processing a carcass-part of slaughtered poultry in a processing line is provided. Means are applied for cutting the membrana and/or removing of the wishbone from the carcass-part. The means for cutting the membrana and/or removing of the wishbone include an arrow-shaped knife and two blades arranged on opposite sides of the knife. After the means for cutting the membrana and/or removing of the wishbone are introduced into the carcass part, the arrow-shaped knife and the two blades are moved in a unitary movement from within the carcass-part in a sideways direction away from the carcass part so as to lift the wishbone legs while they are still connected to the wing joints, and subsequently turn the wishbone legs out of the wing joints of the carcass-part.

Abstract: A cooked meat shredding apparatus for use with a hand held power drill. The apparatus has cooked meat shredding pins attached to a rotating plate with an elongated shaft, adapted to engage a drill chuck.

Abstract: The invention relates to an apparatus (10) which is designed and equipped for completely removing at least a part of the breast cartilage (14) from a poultry carcass (13) that is free of breast meat, comprising a transporting conveyor (11) for conveying the poultry carcass (13) in a transporting direction T, said conveyor having at least one support body (12) for receiving and fixing the poultry carcass (13), a cutting means (17) for separating the breast cartilage (14) or parts thereof from the poultry carcass (13) and a control device for controlling the cutting means (17), which is characterised in that the transporting conveyor (11) is aligned with the or each support body (12) and driven such that a poultry carcass (13) to be arranged on the support body (12) is oriented with its connecting line between the breast bone (16) and the breast cartilage (14) parallel to the transporting direction T, the cutting means (17) comprises a double blade (18) which is designed and equipped for longitudinally cutting

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

Abstract: A method is provided for making a food product from a drumstick having a first end including a portion of a thigh joint, a second end including a portion of a foot joint, a bone extending between the first and second ends and meat surrounding at least a portion of the bone. The method includes making a first cut completely through the drumstick generally perpendicular to the bone and at least a first predetermined distance from the first end to remove the first end and making a second cut completely through the drumstick generally perpendicular to the bone and at least a second predetermined distance from the second end to remove the second end. The remaining mid-portion of the drumstick is a food product including most of the meat of the drumstick surrounding a remaining portion of the bone.

Abstract: The invention relates to a device for trimming the surface of meat, in particular fish fillets, comprising a transporting element by means of which the products which are to be processed are conveyed continuously in the transporting direction T into the region of a knife head, also comprising an element for detecting the position of the products, as well as a knife head for trimming the products and a means of controlling the movement of the knife head in dependence on the information and data determined by the position-detecting element, the device being distinguished in that the knife head is designed for automatically executing free trimming cuts along the surface contour of the products. The invention also relates to an apparatus for processing meat using a device mentioned above, and to a corresponding surface-trimming method.

Abstract: A system for processing a carcass or carcass part of a porcine, bovine, ovine, or caprine slaughter animal involves a plurality of processing steps. The system includes a primary transport system that includes an overhead conveyor and a plurality of carriers for holding a carcass or carcass part, a plurality of processing stations, which processing stations are arranged along the track, each of the processing stations being adapted to carry out one or more processing steps on a carcass or carcass part, wherein in at least one processing station a step of removing a part of the carcass or carcass part is carried out, a secondary transport system, which secondary transport system is arranged adjacent to the processing station in which said part is removed from the carcass or carcass part, which secondary transport system is adapted to receive said part.

Abstract: A cutting tool is provided for safely dressing a game animal having a handle and a fork section including first and second elongated shielding members shielding the hunter's hands and a cutting blade positioned between the first and second elongated shielding members and perpendicular relative to a longitudinal axis extending along the length of the cutting tool and wherein the handle is configured in a T-shaped manner for providing a good grip and wherein the cutting blade is positioned under outer surfaces of the first and second elongated shielding members to further shield the hunter's hands. The cutting tool is pushed against various membranes and the trachea to safely cut it for the removal of the heart and lungs of the game animal.

Abstract: An apparatus for pulling a section of an animal carcass from the carcass wherein the carcass is held using means for holding. The apparatus includes means for anchoring to the section of the carcass, and means for forcibly separating the means for anchoring from the means for holding, preferably in a substantially vertical downwards direction, and thereby remove the section from the carcass. According to preferred embodiments, the means for anchoring may be a hook or a gripper which clamps to the section of the carcass. A system including the apparatus and a corresponding method are also provided.

Abstract: A poultry wing portioner is provided for separating poultry wings. The portioner includes a loop conveyor, a wing holder, a circular saw, and driving means for the loop conveyor and the circular saw. The portioner is configured to allow a user to place poultry wings onto the holder, which is conveyed past the circular saw. The circular saw cuts poultry wings into the portions of a drumette, a midwing, and a wingtip.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

Abstract: A device for efficiently and accurately punching out and collecting in a continuous and automatic manner an eyeball section of a fish. The device comprises a head part supporting table and a body part supporting table which can be opened and closed. The head part supporting table has an eyeball section discharge hole and a head part gripping device arranged on both sides of the head part supporting table to position an eyeball section of the fish on the eyeball section discharge hole. The device further comprises an eyeball section punching out blade body arranged above the eyeball section discharge hole in a manner of being movable up and down. The eyeball section of the fish is punched out by the punching out blade body and the punched out eyeball is collected through a suction hose connected to and communicating with a lower face of the eyeball section discharge hole.

Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

Abstract: A meat scoring or cutting implement having a thin, elongated blade lying along a blade longitudinal axis that is curved along its length, to define a bend or curve in the blade. The blade defines opposing side surfaces that meet at an acute angle to thereby define a cutting edge along at least a portion of the length of the blade. The blade further defines a tip at one end, the tip at least in part defined by an end wall that lies at an obtuse angle to the cutting edge.

Abstract: A method and system for filleting poultry or poultry parts is provided, which can include a conveyor system incorporating carriers for the poultry or poultry parts, with at least one processing station provided in or along the path of the conveyor system for processing the poultry or poultry parts. The processing station can be a cutting instrument that is placed behind a fillet scraper, and is embodied with a knife having a cutting-edge or cutting edges for cutting loose tissue connections that have remained between the carcass of the poultry or poultry part and its inner and outer fillets after passing the fillet scraper.

Abstract: (Problem to be Solved) To provide a device for efficiently and accurately punching out and collecting in a continuous and automatic manner an eyeball section of a fish like a bonito or a tuna, which contains large amount of fatty acid. (Solution) The device comprises a head part supporting table 2 and a body part supporting table 3 which can be opened and closed. The head part supporting table has an eyeball section discharge hole 4 and is provided with a head part gripping means 9 arranged on both sides of the head part supporting table 2 to position an eyeball section B of the fish A on the eyeball section discharge hole 4. The device further comprises an eyeball section punching-out blade body 7 arranged above the eyeball section discharge hole 4 in a manner of being movable up and down.