Abstract: An apparatus to separate a tendon connecting a breast fillet of a gutted poultry body, from which wings have been removed, to a carcass of the poultry body, has a transport apparatus having a transport unit which is driven in a revolving manner, and a holding apparatus fastened thereto to hold the poultry body or part thereof during processing, and a means for separating the tendon. The means for separating is movable from a standby position into a separating position and back. The transport unit, with the holding apparatus, with the formation of a transport path, transports the poultry body or the part thereof in a direction of transport, with the anus side leading, in the direction towards the means for separating. The means for separating the tendon includes at least one combination tool which has a portion that displaces the breast fillet and a portion that separates the tendon.

Abstract: A sinew separating apparatus for the automatic separation of sinews and/or sinew portions present on inner breast fillets of gutted poultry bodies which have had the wings completely removed, in which both the inner breast fillet lying directly on the carcass and the outer breast fillet covering the inner breast fillet lie in their natural position, and the poultry bodies are transported, the shoulder joints forward, in transport direction T along a transport route defining the transport plane E, in which the downwardly directed breast bone oriented in the longitudinal direction of the transport direction T and parallel to it, comprising a pair of for separating the sinews and/or sinew portions from the inner breast fillet, wherein the two separators are located on opposite sides of the transport route of poultry bodies to be processed, characterized in that the separators are formed as sticking knives wherein each sticking knife is designed and configured to perform at least two cutting movements in differen

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 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: Method for obtaining an inner fillet and device for mechanically detaching the undesired tendon part from an inner fillet. The poultry carcass is mounted on a fixing member and positioned so that the tendons are exposed. A processing device, comprising rotating cutters, either partially or completely detaches the tendon from the inner fillets. The cutters make a uniform incision at the moment when the inner fillet and the associated tendon are still essentially in their natural position. The fillets may then be removed manually or mechanically from the carcass.

Abstract: An assembly and method are disclosed for separating the muscle tissue of meat from sinew. A plurality of elongate pins which are spaced from each other in a direction perpendicular to the longitudinal axes of the pins pierce the meat from which the sinew is to be removed to restrain the sinew against movement, and a compressive force is imparted to the muscle tissue by a compression assembly while the sinew is being restrained against movement. The force which is imparted to the muscle tissue separates the muscle tissue from the sinew and causes the muscle tissue to move away from the restrained sinew and through the spaces between the pins. With the assembly and method of the invention it is possible to remove significant and substantial portions of the sinew from the meat being processed, and to reduce the fat in the muscle tissue to as little as less than 1-11/2 wt %.

Abstract: An apparatus for automatically removing the tendon from the tenderloin fillet of a poultry breast which includes a continuous conveyor for carrying the fillet of meat to a tendon gripping and pulling station mounted adjacent to the conveyor. The conveyor comprises a plurality of laterally extending trays adapted to receive a meat fillet and each tray includes a slot at the outer or lateral edge thereof for receiving an exposed strip portion of the major tendon contained in the fillet. The exposed strip of tendon in the slot hangs downwardly below the tray. The tendon gripping and supporting assembly is mounted below the upper run of trays on the conveyor and is aligned with the path of the slots in the trays moving along the conveyor.

Abstract: A processed food item utilizing a complete tenderloin section of a turkey having an approximate full length as naturally exists for this portion of the turkey, comprising a single cut of meat having a single, uniform extraction cut extending substantially along the full length of the tenderloin section, said cut being formed in an arcuate cross-section around an internal portion of the tenderloin which included an associated tendon which has been completely severed from the tenderloin by such single extraction cut. Also described is a food item processed from the tenderloin in the form of dried jerky.

Abstract: A poultry leg boning apparatus for removing meat from the upper and lower leg bones of a poultry leg. The apparatus includes a first, cutting machine for cutting open the meat of the poultry leg along one side of the upper and lower leg bones, and a second, tendon cutting machine for removing the lower leg bone from the poultry leg. Also disclosed are methods for cutting open the meat of the poultry leg along one side of the upper and lower leg bones, and removing the meat from the lower leg bone.

Abstract: A poultry leg boning apparatus for removing meat from the upper and lower leg bones of a poultry leg. The apparatus includes a first, cutting machine for cutting open the meat of the poultry leg alone one side of the upper and lower leg bones, and a second, tendon cutting machine for removing the lower leg bone from the poultry leg. Also disclosed are methods for cutting open the meat of the poultry leg along one side of the upper and lower leg bones, and removing the meat from the lower leg bone.

Abstract: This device is used to remove the tendon from a cut of meat and the meat product produced thereby. The device includes at least one blade which is capable of substantially surrounding the tendon. The tendon is pulled through the blade and the tissue which is in close proximity to the tendon without severing other tissue, allowing the cut of meat to remain substantially intact after the tendon is removed. The cutting blade may be a singular oval-shaped blade or may be two blades placed adjacent each other to form an opening through which the tendon can be pulled. The tendon can also be attached to a grasping device which pulls the tendon past the cutting edges. This grasping device can be attached to an actuator which moves it in a linear direction away from the cutting blade thus drawing the meat tissue adjacent the tendon into contact with the cutting edges of the blade. The actuator may be mechanically, hydraulically, or pneumatically powered.