Abstract: An apparatus for trimming back fat off a pork loin comprises (a) a flat and arcuate cutting blade, (b) a conveyor formed of an endless belt arcuate in cross section and having a smooth top surface, and (c) a pair of endless chains provided with teeth. In operation, the loin is conveyed toward the blade between the endless chains and the top surface of the conveyor. During its transport toward the blade the pork loin is pressed between the two chains and the conveyor with the teeth of the chains penetrating the meat. The conveyor and the chains are driven at different linear speeds to produce in the pressed loin a compression and tension distribution which facilitates passage of the meat through the cutting blade and improves trimming of the back fat. As the top surface of the conveyor is smooth, it allows the conveyed loin to slide laterally toward the center of the conveyor. The loin is thereby centered before it reaches the blade.