Abstract: A mechanism for ejecting a cutting blade from a knife assembly in a meat skinning machine includes a shoe with a supporting surface for the blade and a releasable clamping assembly for clamping the cutting blade to the supporting surface. The clamping assembly includes a clamp and releasable fasteners. Together the shoe and clamp form an elongated open slot adjacent to the blade when clamped together by the fasteners. A pair of ejectors extend into the slot and are slidably mounted with respect to the shoe and the clamp so as to engage the blade. The ejectors can be pushed into the blade to eject the blade when the clamp is released. The ejectors are rigid elongated rods longitudinally spaced along the edge of the blade opposite the cutting edge. The ejector rods include a guide bulb thereon, with cam surfaces thereon to engage and lift the clamp when moved rearwardly to lift the loosened clamp from the blade.

Abstract: A method of trimming cuts of meat by imposing on an electronic controller the trim parameters for a meat portion. The meat portion is then scanned with an electronic ultrasonic sensor to locate and identify the natural physical makeup of the meat portion. After determining the natural conditions that exist in the meat portion, the sensor transmits signals to the controller to advise the controller of the nature and location of the sensed condition. That data is compared to the trim parameters imposed on the controller which then determines the trim requirements for that meat portion in that sensed condition. The controller then controls a meat trimming mechanism to trim the meat portion consistent with the parameters of the foregoing evaluation.