Abstract: Apparatus for opening a carcass hide preparatory to removal of the hide (20) from the carcass (26). The apparatus includes a clearing blade (11) with a leading cutting edge (16) which is inserted between the hide (20) and subcutaneous tissues (21) and is advanced along the carcass (26) to separate the hide (20). An opening blade (31) trails behind the clearing blade (11) and creates an opening cut along the hide. The hide edges (22, 23) peel up and outwardly and can be clamped. A drive arrangement (50) includes a mounting (51) for the clearing blade (11) and the opening blade (30) and drive means (52) to advance the mounting (51) along a track (56) located adjacent to the carcass (26). Rump lifting means (65) elevates the carcass rump to the desired height for starting the hide opening at the cleared opening (61) at the anus.

Abstract: An apparatus for automatically processing an animal carcass (8). Suspension means (122, 123) suspends the carcass (8) in an inverted position with the spine inclined upwardly towards the neck (11) with the spine located beneath the carcass (8) and so that the diaphragm (119) is approximately vertical. A cutting assembly, (130) moves into the abdominal cavity adjacent to the diaphragm (119), and a cutting means (28) cuts the diaphragm (119) around the periphery. A brisket shearing means (21) cuts the brisket (20) with a shearing action along the brisket (20) from the abdomen and towards the neck end of the brisket (20). The reaction member (188) is pivotally movable relative to the brisket (20) about a rear end to generally follow the contours of the brisket (20).

Abstract: A head washing apparatus has a head support (20) which supports the animal head (15) so that the muzzle is directed upwardly. A plurality of nozzles (16, 17) direct water under pressure in a plurality of directions onto the animal head (15) so that water is directed into upwardly opening orifices (18). Head turning means (30) turns the head support (20) in increments relative to the nozzles (16, 17) so that water is directed onto the head (15) and into the orifices (18) by the nozzles while the head is in different orientations relative to the nozzles (16, 17). Conveyor means (24) conveys the head support (20) to and from the head washing station. The nozzles (16, 17) are mounted by a carriage (50) which tracks the movement of the head (15).

Abstract: A boning process and apparatus for separating meat and bone, particularly ribs, in an animal carcass. The spine (12) is restrained relative to the ribs (16) and which are moved in an arc (A) so as to dislocate the joints (17) and to sever connective tissue. This exposes the ribs (16) at the dislocated joints (17) and the exposed ends (16a) are moved along a line (B or C) to progressively extend the exposed portions (16a) so as to separate a major part of each rib (16) from tissues (20) remaining attached to the spine (12). Cuts (21, 22) are formed in the tissues adjacent to the spine (12) and adjacent to the joint (17) to assist in exposing the ribs (16).

Abstract: An animal sticking apparatus for sticking an animal to be slaughtered comprises a sticking tool (10) having two rotary or oscillating cutting blades (16) and support means (21) mounting the sticking tool (10) for insertion and withdrawal movements. The cutting blades (16) perform a cutting operation upon insertion and advancement of the sticking tool (10) into the thoracic entrance of the chest cavity of the animal, the sticking (10) tool cutting tissues as it is advanced and enabling the stick wound to remain open upon withdrawal of the sticking tool to promote rapid exsanguination. The sticking tool (10) after insertion into the animal is pivoted about a remote axis (A) to sever blood vessels near to the animal heart ensuring massive and rapid blood flow.

Abstract: An apparatus for automatically processing an animal carcass (8). Suspension means (122, 123) suspends the carcass (8) in an inverted position with the spine inclined upwardly towards the neck (11) with the spine located beneath the carcass (8) and so that the diaphragm (119) is approximately vertical. A cutting assembly, (130) moves into the abdominal cavity adjacent to the diaphragm (119), and a cutting means (28) cuts the diaphragm (119) around the periphery. A brisket shearing means (21) cuts the brisket (20) with a shearing action along the brisket (20) from the abdomen and towards the neck end of the brisket (20). The reaction member (188) is pivotally movable relative to the brisket (20) about a rear end to generally follow the contours of the brisket (20).

Abstract: An apparatus for automatically processing an animal carcass (8). Suspension means (122, 123) suspends the carcass (8) in an inverted position with the spine inclined upwardly towards the neck (11) with the spine located beneath the carcass (8) and so that the diaphragm (119) is approximately vertical. A cutting assembly, (130) moves into the abdominal cavity adjacent to the diaphragm (119), and a cutting means (28) cuts the diaphragm (119) around the periphery. A brisket shearing means (21) cuts the brisket (20) with a shearing action along the brisket (20) from the abdomen and towards the neck end of the brisket (20). The reaction member (188) is pivotally movable relative to the brisket (20) about a rear end to generally follow the contours of the brisket (20).

Abstract: An apparatus for automatically processing an animal carcass (8). Suspension means (122, 123) suspends the carcass (8) in an inverted position with the spine inclined upwardly towards the neck (11) with the spine located beneath the carcass (8) and so that the diaphragm (119) is approximately vertical. A cutting assembly (130) moves into the abdominal cavity adjacent to the diaphragm (119), and a cutting means (28) cuts the diaphragm (119) around the periphery. A brisket shearing means (21) cuts the brisket (20) with a shearing action along the brisket (20) from the abdomen and towards the neck end of the brisket (20). The reaction member (188) is pivotally movable relative to the brisket (20) about a rear end to generally follow the contours of the brisket (20).