Abstract: (Problem to be Solved) To provide a device for efficiently and accurately punching out and collecting in a continuous and automatic manner an eyeball section of a fish like a bonito or a tuna, which contains large amount of fatty acid. (Solution) The device comprises a head part supporting table 2 and a body part supporting table 3 which can be opened and closed. The head part supporting table has an eyeball section discharge hole 4 and is provided with a head part gripping means 9 arranged on both sides of the head part supporting table 2 to position an eyeball section B of the fish A on the eyeball section discharge hole 4. The device further comprises an eyeball section punching-out blade body 7 arranged above the eyeball section discharge hole 4 in a manner of being movable up and down.

Abstract: Useful portions in the fish heads W are collected from a number of fish heads W of the same kind of fish and of roughly same shape, pituitaries M. A useful portion line is preliminarily determined which passes pituitaries M as useful portions of the number of fish heads W having different sizes when the fish heads W are rested in a specific posture, and each of fish heads W to be processed is rested in the specific posture, and the rested fish head W is cut in the vicinity of the preliminarily determined useful portion line substantially along the useful portion line to expose an useful portion, and a brain as an untargeted portion which is present in a cut surface F is removed to expose the pituitary M, and the exposed pituitary M is collected.

Abstract: Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one 1,3-dibromo-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one 1,3-dibromo-5,5-dialkylhydantoin or III) contacting at least one raw meat product and/or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.

Abstract: A poultry wing portioner is provided for separating poultry wings. The portioner includes a loop conveyor, a wing holder, a circular saw, and driving means for the loop conveyor and the circular saw. The portioner is configured to allow a user to place poultry wings onto the holder, which is conveyed past the circular saw. The circular saw cuts poultry wings into the portions of a drumette, a midwing, and a wingtip.

Abstract: Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N?-bromochloro-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N?-bromochloro-5,5-dialkylhydantoin or III) contacting at least one raw meat product and/or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.

Abstract: A meat pulling apparatus having a hopper and a rotating drum with a plurality of pins or rippers capable of pulling or shredding a food material. The hopper having one or more meat stops which assist in the pulling or shredding and prohibit the food material in an upper portion of the hopper from entering a lower portion of the hopper until the food material is pulled or shredded. The apparatus is capable of resting on or positioning over a receptacle which collects the pulled or shredded food product. One or more comb strips separate or clean the pulled or shredded food product from the drum and the pins or rippers. The drum is preferably rotated via the coupling of an electric motor therewith yet may utilize manual or other rotary type drives. A feed cover having a magnetic safety portion assists in food product feeding and promotes user safety.

Abstract: Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N?-bromochloro-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N?-bromochloro-5,5-dialkylhydantoin or III) contacting at least one raw meat product and/or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.

Abstract: A knife for producing a butterfly cut of meat, the knife having a handle and a first knife blade attached at one end thereof to the handle, the first knife blade having a first distance between the top and the bottom thereof and being sharpened on the bottom thereof. A second knife blade is operatively attached at one end thereof to the handle, the second knife blade having a fixed position disposed generally parallel to the first knife blade, the second knife blade having being sharpened on the bottom thereof, the bottom of the second knife blade being disposed above and at a predetermined distance to one side of the bottom of the first knife blade over a major portion of the first and second knife blades when the second blade is attached to the handle in the fixed position thereof.

Abstract: Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise: I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one 1,3-dibromo-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one 1,3-dibromo-5,5-dialkylhydantoin or III) contacting at least one raw meat product and/or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.

Abstract: A system and method is shown for processing animals, such as calves, from birth to slaughter by utilizing hot-fed rations during the feeding process. The system and method reduces or eliminates the need to use hormones and simultaneously reduces or eliminates the need to sterilize the meat products. Each calf or animal is weaned at a weaning station, fed at a feeding station, slaughtered at a slaughter station to provide a carcass that is substantially the same size as other carcasses for the same breed of animal processed in the system. The consistent carcass size enables manufacture of consistent carcasses which, in turn, facilitates providing substantially the same size meat cuts. This feature enables use of a standard-size packaging, such as a case-ready package, which may be shipped for display and purchase at a store.

Abstract: The present invention is a method for cutting a pork leg to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a ham roast.

Abstract: An apparatus for cutting elongated meat includes a frame that has a longitudinal axis and a motor proximate the frame. At least two generally circular blades are rotatably mounted to the frame each about a respective blade axis. Each blade axis is generally perpendicular to the longitudinal axis. The blades axes are positioned generally on an imaginary plane generally perpendicular to the longitudinal axis. The blades are rotated by the motor and cut the elongated meat when the elongated meat is placed generally collinear with the longitudinal axis and contacts the blades.

Abstract: An apparatus for cutting elongated meat includes a frame that has a longitudinal axis and a motor proximate the frame. At least two generally circular blades are rotatably mounted to the frame each about a respective blade axis. Each blade axis is generally perpendicular to the longitudinal axis. The blades axes are positioned generally on an imaginary plane generally perpendicular to the longitudinal axis. The blades are rotated by the motor and cut the elongated meat when the elongated meat is placed generally collinear with the longitudinal axis and contacts the blades.

Abstract: The present invention is a method for cutting a pork leg to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a ham roast.

Abstract: From a number of fish heads W of the same kind of fish and of roughly the same shape, pituitaries M as useful portions in the fish heads W are collected. A useful portion line is preliminarily determined which passes pituitaries M as useful portions of the number of fish heads W having different sizes when the fish heads W are rested in a specific posture, and each of fish heads W to be processed is rested in the specific posture, and the rested fish head W is cut in the vicinity of the preliminarily determined useful portion line substantially along the useful portion line to expose an useful portion, and a brain as an untargeted portion which is present in a cut surface F is removed to expose the pituitary M, and the exposed pituitary M is collected.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

Abstract: An apparatus for pulling a section of an animal carcass from the carcass wherein the carcass is held using means for holding. The apparatus includes means for anchoring to the section of the carcass, and means for forcibly separating the means for anchoring from the means for holding, preferably in a substantially vertical downwards direction, and thereby remove the section from the carcass. According to preferred embodiments, the means for anchoring may be a hook or a gripper which clamps to the section of the carcass. A system including the apparatus and a corresponding method are also provided.

Abstract: The invention relates to a piece conveyor for separately conveying parts of a carcase, wherein the piece conveyor is adapted to be positioned in continuation of a cutting unit comprising a dividing unit being movable in a direction transversally to the conveying direction for dividing the carcase into at least a first part and a second part, and wherein the piece conveyor comprises at least two conveyors for separately conveying the first part and the second part, respectively. At least one of the at least two conveyors of the piece conveyor is movable in a direction being transverse to the conveying direction, the conveyor thereby being movable according to the size of the parts.

Abstract: A method for processing a carcass part of slaughtered poultry, which carcass part includes bone parts with at least a part of the rib cage, at least a part of the breast fillet, other muscle tissue that does not form part of the breast fillet, for example at least a part of the back meat that is naturally present on the rib cage and the spine and/or at least a part of the abdominal muscle tissue. This method includes the steps of making an incision through the meat at least up to the bone parts lying under the meat, which incision is made in an area between the breast fillet and the other muscle tissue that does not form part of the breast fillet, and which incision in that area substantially follows the shape of the breast fillet, and detaching the breast fillet from the bone parts of the carcass part.

Abstract: The installation for splitting hog carcasses or equivalent, comprises support means (1) for carcasses having components (2) for suspending carcasses, a splitting tool (4) supported by a splitting head (5), displaced in a splitting plane, a dorsal support device (6) and a ventral support device (7), suitable for being displaced in the splitting plane and for providing a fixed and predetermined relative positioning of the carcass in relation to the splitting plane, support means for the splitting head (5), support means for the dorsal support device (6) and for the ventral support device (7), motor means for displacing the splitting tool (4), means for displacing the splitting head (5), means for displacing the dorsal support device (6) and the ventral support device (7), control means, and at least one robot (8, 9, 16), supporting at least one portion of the support means for the splitting head (5), of the support means for the dorsal support device (6) and of the support means for the ventral support device (

Abstract: A device (1) for cutting meat, provided with at least one knife (12) and means (2,3) for carrying, in a transport direction (T), meat (22) along the knife (12), such that the meat is cut into at least two parts, while in the transport direction (T) directly behind the at least one knife (12), a separating plate (15) is arranged, the arrangement being such that during use, a first part of the cut meat is guided to a first side (16) of the separating plate and a second part of the cut meat is guided along the opposite second side of the separating plate and the parts of the meat are processed separately from each other.

Abstract: A head meat processing system and a head meat processing method. The processing system includes a rod for receiving and positioning the head, a fastener for grasping a portion of the head and a member for advancing the head onto a horn assembly while the portion is clamped and a horn assembly. The head meat processing method includes positioning a hog head above a fastener, grasping a portion of the head with the fastener, removing the portion from the head, advancing the head having the portion removed along a horn assembly and separating a lower jaw from the head.

Abstract: An apparatus for producing portions severed from a poultry breast of controlled size and weight having a rotary mounted product holder including a generally cylindrical outer surface provided with at least one product cavity for receiving a first portion of a poultry breast for travel along an arcuate path defined by the outer surface of the product holder. A pressing means including an arcuate surface selected to generally mate with a portion of the arcuate path of travel of said cavity is mounted a selected distance from the path of travel of said cavity for engaging the portion of poultry breast to urge and hold the first portion into the cavity. A cutting member is disposed generally tangentially relative to the path of travel of the cavity between the surface of the pressing means and the outer surface of the product holder to engage the poultry breast and separate the first portion of said poultry breast contained in the cavity from the remaining portion thereof.

Abstract: A meat dressing and boning method and a system thereof can dress and bone meat and carcass in short work-hours, while avoiding bacterial contamination. The system includes a clamp mechanism for holding a meat block with bones, a hanger connected to clamp mechanism and movably suspended from a support rail, and a guide rail or rails having a tubular or rod-like configuration for supporting the meat block positioned along and below the support rail. The hanger has at least two pivots to allow the meat block held by the clamp mechanism to rotate about at least first and second axes, which are perpendicular to each other. The meat and carcass can be broken up and boned while being moved along the support rail, with the swinging directions of hanger regulated by the guide rail or rails.

Abstract: A system and a method for determining a break point of a plurality of hog carcasses is disclosed. The method includes establishing at least one criterion for determining whether the loin of a carcass should be boned. Data is then collected from the hog carcasses relating to the quality of the hog carcasses. Next a determination is made, based on the criteria, whether the loin of a selected carcass of the plurality of hog carcasses is appropriate for boning. If so, the break point of the selected carcass is adjusted appropriately.

Abstract: An apparatus for producing portions severed from a poultry breast of controlled size and weight having a rotary mounted product holder including a generally cylindrical outer surface provided with at least one product cavity for receiving a first portion of a poultry breast for travel along an arcuate path defined by the outer surface of the product holder. A pressing means including an arcuate surface selected to generally mate with a portion of the arcuate path of travel of said cavity is mounted a selected distance from the path of travel of said cavity for engaging the portion of poultry breast to urge and hold the first portion into the cavity. A cutting member is disposed generally tangentially relative to the path of travel of the cavity between the surface of the pressing means and the outer surface of the product holder to engage the poultry breast and separate the first portion of said poultry breast contained in the cavity from the remaining portion thereof.

Abstract: The present invention relates to a semi-boneless poultry product and a method of making thereof wherein bones of a poultry carcass are removed and the remaining meat portion of the carcass forms an integral butchered cut that can be stitched closed and trussed, wrapped or netted to appear as a whole poultry carcass. The poultry product prepared in this way retains the aesthetic appearance of a whole poultry carcass, but is more easily prepared and served.

Abstract: A method of cutting a whole bird to form bird meat products comprises: removing a portion of each of the wings of the bird including the wing tip sections and the center, two bone sections; removing both of the breasts and the drumettes of the wings from the remainder of the bird leaving the drumettes attached to the removed breasts; and cutting through each of the removed breasts along cut lines extending approximately one third of the distance along the length of each of the removed breasts and generally parallel to the bones of the removed drumettes to create two breast products and two breast/drumette products. In one embodiment the breast products are cut in half lengthwise to form smaller breast products.

Abstract: An apparatus for and method of cleaning cutting residue from one or both sides of cut meat. Meat, after being cut, for example with a band saw or the like, is passed through a curtain of fluid to impinge fluid on to at least one side of the meat for removing a substantial portion of the deleterious residue. The cleaned meat surface may then be passed through a drying area for removing cleaning fluid if the cleaning fluid contains liquid. After passing through a drying zone, brine or other ingredients may be applied to one or both sides of the cut meat.

Abstract: In a method and device for processing a poultry leg which is hanging from a carrier and comprises at least a drumstick, the operations are carried out: cutting into the drumstick substantially around the drumstick in the vicinity of the tarsal joint by means of at least one incision; and at least partially separating a part of the leg which comprises the at least one incision. The carrier is moved onwards during the cutting.

Abstract: An apparatus and method for displaying the weight or cost of an uncut selected segment of an item involves passing a position indicating member over the item lying on a support surface. The position indicating member carries one or more sensors which generate signals corresponding to cross sectional contours of the item as the member is traversed along the item from a reference position to a selected other position over this item, defining the selected segment of the item. A motion detector arrangement preferably comprised of one or more microelectromechanical accelerometer devices generates signals corresponding to motion of the position indicator support member as it is moved along the item. These signals are processed in a signal processor to determine the volume of the segment of the item lying between selected successive positions of the indication member. The segment volumes are converted into numeric weight or price values.

Abstract: A method for preparing a whole bird for grilling comprises removing the tips from each of the wings of the bird and cutting a notch into each of the joints of each of the wings of the bird. The backbone and attached neck are removed from the bird by cutting along both sides of the backbone where the backbone meets the ribs of the bird. Excess skin and fat are removed from the bird proximate the thighs and the skin is removed from the bird around the breasts so that the whole bird is separated into two relatively flat halves. A notch is cut into the knee joint between each of the drumsticks and thighs of the bird and each of the thighs is partially separated from the rest of the body of the bird at the hip joint.

Abstract: The present invention is a method for cutting a fowl to create a meat cut which includes the radius bone and muscles (meat) adhering to the radius bone. The method involves separating the radius bone and muscles adhering to the radius bone from the carcass of the fowl, and then removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the muscles adhering to the radius bone or with the cutaneous tissues removed from the muscles adhering to the radius bone to produce a skinless meat cut. The resulting meat cut contains a larger percentage of meat and is easier to consume. Alternatively, a portion of the muscles (meat) adhering to the radius bone can be removed to create a meat cut having less meat.

Abstract: A method and apparatus are disclosed for harvesting portions of an animal carcass, most preferably for harvesting chicken paws from a chicken carcass which is determined to be of edible quality. The chicken paws and the remainder of the carcass are separated at a point prior to inspection of the carcass, and are transported toward harvesting stations along separate processing lines. By correlating the shackles on which the feet and the carcass are supported on the respective processing lines, the feet are positively matched to the carcass to ensure that the feet will be harvested only if the carcass is determined to be of edible quality.

Abstract: An apparatus and method for removing poultry tenders from at least partial poultry carcasses. The apparatus and method preferably employ an elongate pair of stationary blades through which the carcasses are conducted prior to being processed by at least a pair of plows positioned on apposite sides of the keels of the carcasses. The edges of the elongate blades are spaced apart and inclined such that the blade edges receive the keels therebetween and guide the carcasses in their path of travel while cutting into the carcasses along each side of the keels.

Abstract: In a method and a system wherein an animal (10) at birth is provided with at least one electronic tag (20), comprising communicating means and an identification code, the code represents a specific location in a network-connected database (60,) being updated wirelessly (50) from the tag (20) to at least one receiver (40) connected to the position determining means and a time determining means and in connection with said network, registering time—and positioning information related to the animal (10). Additional information about the animal is provided to the database (60). The registered information is utilized for authorizing at least one of slaughtering and distributing actions for the purpose of at least one of meat production, meat product manufacturing and breeding.

Abstract: The invention provides methods for certification of carcasses, and for detecting a contaminated carcass and preventing its movement into or across a production area. The inventive methods comprise obtaining, early in the production process (pre-fabrication), a test sample from at least one test location of at least one split-portion of each carcass, wherein the test samples are obtained prior to or during chilling of the respective split portions, before entry thereof in the production chain. Composite test samples are assayed for pathogens or microbes, whereby certification is afforded, or whereby entry of the chilled split-carcass-Lot into the production area is precluded if the corresponding composite-Lot test sample is contaminated. Methods for remedial reconditioning of contaminated split-carcasses are provided, wherein essentially 100% of the carcasses are targeted to the production line. The inventive methods provide substantial public health benefit, and are efficient and economical to implement.

Abstract: A device (1) for cutting meat, provided with at least one knife (12) and means (2,3) for carrying, in a transport direction (T), meat (22) along the knife (12), such that the meat is cut into at least two parts, while in the transport direction (T) directly behind the at least one knife (12), a separating plate (15) is arranged, the arrangement being such that during use, a first part of the cut meat is guided to a first side (16) of the separating plate and a second part of the cut meat is guided along the opposite second side of the separating plate and the parts of the meat are processed separately from each other.

Abstract: The present invention relates to integrated processing and information handling method for poultry items. As the poultry items are conveyed they are assigned to a processing station where they are processed and thereafter assigned to a predetermined collecting bins, which is connected to a computer system. The information related to the number, the weight and the quality of poultry segments are registered and also the processing time. This information is important not only for the operators but also for the control and management where the status of each processing line can be monitored and refined.

Abstract: An apparatus and method for removing poultry tenders from at least partial poultry carcasses. The apparatus and method preferably employ an elongate pair of stationary blades through which the carcasses are conducted prior to being processed by at least a pair of plows positioned on apposite sides of the keels of the carcasses. The edges of the elongate blades are spaced apart and inclined such that the blade edges receive the keels therebetween and guide the carcasses in their path of travel while cutting into the carcasses along each side of the keels.

Abstract: The invention relates to a device for severing a spare rib (RR) from a backbone (R), whereby the split backbone is conveyed inside a guideway (2), which is comprised of two guide plates (21, 22) and which delimits a wedge-shaped channel (23) through which the spare rib (R) projects each time and a cutting edge (10) of a cutting device (1) traverses past on the side of the rib. The cutting device (1) is a rotary blade with a cutting rim (10), which is tapered to form a sharp edge, and its cutting blade (11) is arranged nearly parallel to the guide plates (21, 22) whose distance from one another can be adjusted.

Abstract: A leg part cutter (1) skins and cuts poultry leg parts, in particular thighbones (P), which parts are provided with a bone. A frame (2, 3) and skinning rolls (19) arranged on the frame for skinning the leg part. Knives (24, 25) are arranged on the frame for cutting through the leg part along the bone. A conveyor (4) conveys the leg part past the skinning rolls and after that past the knives.

Abstract: A cutting and calibrating device for dicing and stripping food, especially for portioning meat in cubes and slices, especially raw meat and comprising a moulding tube, a cutting grid fitted at the end of the moulding tube. An improvement is characterized by the following: a calibrating cavity is provided under the outlet of the moulding tube. The calibrating cavity is perpendicular to the advance movement of the food to be portioned into sizes corresponding at least to the cross-section of the moulding cavity. The depth of the calibrating cavity is equal to the length of the cubes or slices to be produced.

Abstract: A rotary knife having an annular blade, a split blade housing for supporting the blade for rotation, a handle assembly including a head member for supporting the split blade housing, and a clamping assembly including a clamp body for clamping the split blade housing to the head member. A portion of the split blade housing is provided with an area of scoring along a bearing surface that bears against the clamp body. Similarly, the clamp body is provided with an area of scoring along a bearing surface that bears against the blade housing bearing surface. The areas of scoring coact to inhibit movement of one end of the split blade housing with respect to a second end of the split blade housing when the split blade housing is clamped to the head member.

Abstract: The present invention is a method for cutting a fowl to create a meat cut which includes the radius bone and muscles (meat) adhering to the radius bone. The method involves separating the radius bone and muscles adhering to the radius bone from the carcass of the fowl, and then removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the muscles adhering to the radius bone or with the cutaneous tissues removed from the muscles adhering to the radius bone to produce a skinless meat cut. The resulting meat cut contains a larger percentage of meat and is easier to consume. Alternatively, a portion of the muscles (meat) adhering to the radius bone can be removed to create a meat cut having less meat.

Abstract: An apparatus for and method of cleaning cutting residue from one or both sides of cut meat. Meat, after being cut, for example with a band saw or the like, is passed through a curtain of fluid to impinge fluid on to at least one side of the meat for removing a substantial portion of the deleterious residue. The cleaned meat surface may then be passed through a drying area for removing cleaning fluid if the cleaning fluid contains liquid. After passing through a drying zone, brine or other ingredients may be applied to one or both sides of the cut meat.

Abstract: In a method and device for processing a poultry leg which is hanging from a carrier and comprises at least a drumstick, the operations are carried out: cutting into the drumstick substantially around the drumstick in the vicinity of the tarsal joint by means of at least one incision; and at least partially separating a part of the leg which comprises the at least one incision. The carrier is moved onwards during the cutting.

Abstract: The invention relates to a device for severing a spare rib (RR) from a backbone (R), whereby the split backbone is conveyed inside a guideway (2), which is comprised of two guide plates (21, 22) and which delimits a wedge-shaped channel (23) through which the spare rib (R) projects each time and a cutting edge (10) of a cutting device (1) traverses past on the side of the rib. The cutting device (1) is a rotary blade with a cutting rim (10), which is tapered to form a sharp edge, and its cutting blade (11) is arranged nearly parallel to the guide plates (21, 22) whose distance from one another can be adjusted.

Abstract: An installation (1) having a moving station for cutting up carcasses (2) of meat animals, the installation comprising two columns (14, 15) mounted to move over a certain stroke in the direction in which the carcasses move and in the opposite direction. One of the columns (15) carrying an abutment device (43) for coming into abutment against the outside dorsal face of the carcass along the backbone. The other column (14) carrying a cutting-up device (17) inserted via the ventral face under the tail and mounted to move vertically, and an internal guide device (31) situated under the cutting-up device (17) inserted via the ventral side of the carcass. The installation being characterized in that it includes a control and servo-control device for controlling the movement of the internal guide device (31), the abutment device (43), and the cutting-up device (17).

Abstract: Knives (10, 20) for carving out meat slabs (1), whose cutting edges (14, 24) are ground in such a way that they do not cut into the rib bones (2), or back bones), and at the same time assure cutting as closely as possible to the rib or back bones.