Abstract: This method makes use of a row of tools arranged along a conveyor provided with receptacles for holding poultry bodies. The design of the tools is aimed at obtaining a high quality end product with a high yield. The processing of the poultry bodies advanced by the receptacles and reliably held therein successively takes place by controllable scrapers, which sever the connection between the outer fillets, on the one hand, and the coracoid bones, the ribs and possibly the inner fillets, on the other, by means of controllable paring knives, which detach the outer fillets from the wing joints and the wishbone, by means of a retaining device detaching the outer fillets in one piece in double fillet form and by means of a tool with scrapers, with the aid of which the inner fillets can be scraped from the skeleton, after the skin surrounding the same has been destroyed by means of a tool.

Abstract: A process for gaining meat from the bodies of slaughtered poultry and an apparatus for performing this process are described. Importance is attached to the processing in the region of the clavicle in preparation for the same, and the problem to be solved is to ensure that even in the case of a broken clavicle, fragments thereof do not remain in the breast meat. This problem is solved by introducing a block into the V-bifurcation of the clavicle, said block having a wedge-shaped configuration in plan view and its flanks being provided with groove-like recesses, in which can be flushly engaged the branches of the clavicle, so that they disappear in these recesses. By means of peeling knives guided over the flanks of the block, the clavicle can be peeled free at its outer contour without a risk of any broken fragments being grasped and removed.