Abstract: A method can include determining by photogrammetry, a first volume of a food-product unit and a second volume of a food-product subunit. The food-product subunit can be a separated portion of the food-product unit. The method can further include generating a code for the food-product subunit. The code can include a first identifier for the food-product unit and a second identifier for the food-product subunit. The first identifier can be based, at least in part, on the first volume. The second identifier can be based, at least in part, on the second volume. The method can further include assigning the code to the food-product subunit.

Abstract: A data processing system, a data processing device, and a data processing method are provided. The data processing system includes a wearable device including a display means and an imaging means and a database that is connected to the wearable device through a network. The database includes at least one of pieces of information on a cooking recipe, a cooking method, and a material. The wearable device detects a first material by the imaging means. The wearable device collects information on the first material from the database. When the first material exists in a specific region in an imaging range of the imaging means, the information on the first material is displayed on the display means. When the first material does not exist in the specific region, the information on the first material is not displayed on the display means.

Abstract: The present invention relates to a device for automatically positioning and/or handling a carcass and/or carcass part during the slaughter of animals on an industrial scale and to a device for cutting a carcass and/or carcass part during the slaughter of animals on an industrial scale. The invention also relates to a method for automatically positioning and/or handling a carcass and/or carcass part of a slaughtered animal during the slaughter of animals on an industrial scale as well as a method for automatically cutting a carcass and/or carcass part of a slaughtered animal during the slaughter of animals on an industrial scale.

Abstract: A system and method for removing a bone from a primal or sub primal meat cut that includes a conveyance system having a continuous conveyor extending along a path of conveyance from an upstream point at the loading end to a downstream point at the discharge. The system includes a pair of opposing support surfaces projecting vertically upward from a first position of the continuous conveyor along the path of conveyance whereby each of the opposing support surfaces of the pair inwardly extend one toward the other, from an upper level downward vertically to a lower level. Each opposing support surface of the pair has a downward slope and each opposing surface of the pair converges at a recessed valley at the lower level.

Abstract: In some embodiments, apparatuses and methods are provided herein useful to ensuring quality of meat cuts. In some embodiments, a system for ensuring quality of meat cuts comprises a capture device comprising an image capture device configured to capture an image of a cut of meat, a depth sensor configured to capture depth data, a transceiver configured to transmit the image and the depth data, a microcontroller configured to control the image capture device, the depth sensor, and the transceiver, a database configured to store meat cut specifications, and the control circuit configured to receive, from the capture device, the image and the depth data, retrieve, from the database, a meat cut specification, evaluate the image of the cut of meat and the depth data associated with the cut of meat, and classify the cut of meat.

Abstract: A conveyance system 14 carries food products 12 past the scanning system 16 for scanning the food products and generating data pertaining to various parameters of the food products. Thereafter, the food products 12 are transported past a processing station 18 for cutting, trimming, portioning, etc. using a cutting apparatus 20 in the form of a robotic actuator 22 onto which is mounted a dual headed cutter assembly 24 capable of independently and simultaneously cutting/trimming/portioning two separate food products 12, for example, located in side-by-side lanes on the conveyance system or capable of independently and simultaneously cutting/trimming the opposite sides of the same food product.

Abstract: An animal ribcage primal cut having a bone array located therein is portioned into one or more sub primal cuts, each having at least one bone located therein. The primal cut is scanned at scanning station 14 while being conveyed on a conveyor 12 to determine the physical characteristics of the primal cut. A processor 18 determines how to portion the primal cut into desired sub primal cuts in accordance with desired physical characteristics of the sub primal cut and production requirements for the sub primal cuts. A controller controls a cutter to divide the primal cut into one or more sub primal cuts according to the determination previously made on how to portion the primal cut into desired sub primal cuts.

Abstract: In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a scanner which scans features of a meat product. A second station side straps the meat product in accordance with information received from the scan of the features. The second station includes a support, and spaced-apart knifes disposed on opposite sides of the support. Each knife has an axis of rotation that is normal to the longitudinal axis of the support. A position of each knife relative to the support in a direction normal to the longitudinal axis can be varied. A controller is programmed to control movement of each knife in accordance with the information received from the scanner.

Abstract: The present invention relates to a device for the ventral and dorsal cutting of a pork carcass or the carcass of an already sacrificed animal with a similar corporeal structure, in a completely simultaneous manner. The device is preferably formed by two robots that are placed facing each other, with the particularity that the cut along the dorsal side includes the corner of the spine and vertebrae, while the ventral cut cuts the spine in two parts. This device described in the invention comprises means that allow for the cutting in two practically equal halves of the body of the pig or similar animal, following the spine thereof, while the intervertebral space is cleaned of meat, in such a way that said system can perform a cut for the ventral side of the spine and a second cut for the dorsal side separating the meat from the space between the vertebrae.

Abstract: Biometric health monitoring of a specific user or population is performed during biometric authentication for granting access to physical or digital assets. If biometric authentication, biometric verification and biometric health monitoring is acceptable, access to the physical or digital assets is allowed. Likewise, if a health anomaly is detected in a specific user or if an outbreak is detected in a specific community, an electronic notification can be sent to the individual, a health administrator, or to a government official, and access may be denied to the specific user.

Abstract: A cutting device for cutting a food product that is conveyed by a conveyor means. The cutting device includes a first cutting blade and a moving mechanism attached to the first cutting blade for moving the first cutting blade sideways in either direction across the conveyor means, and a control unit. The first cutting blade is adapted to cut at least one incision in the product from one side of the product. The control unit is adapted to control the first cutting blade and the moving mechanism based on image data of the food product, and includes utilizing the image data in instructing the moving mechanism to adjust the position of the first cutting blade across the conveyor means.

Abstract: Calibrating the operation of a cutter used in a portioning system to cut workpieces into portions, wherein the workpiece is carried along a driven conveyance device past a scanner and then to a cutting apparatus. The calibration method employs a correction algorithm to correct for variables or limitations in the condition of one or more components of the portioning system and/or variations or limitations in the operation or operational capabilities of the portioning system. The correction algorithm may also factor in the physical condition, configuration, or composition of the workpieces being portioned, as well as whether the workpieces move on the conveyance device prior to and/or during the portioning operation.

Abstract: A system and method for measuring a shoulder joint position of a carcass part of slaughtered poultry are disclosed. The system includes a position measurement device, having a mechanical contact member which is adapted to engage at least one shoulder joint during a measurement of the shoulder joint position, and a product carrier which is adapted to support the carcass part during movement of the product carrier along the conveying path past the position measurement device. The position of the product carrier during the measurement of the shoulder joint position is such that the carcass part is arranged relative to the position measurement device with the left shoulder joint and right shoulder joint one behind the other as seen in the transport direction so as to allow the mechanical contact member to engage a shoulder joint bone structure of a shoulder joint.

Abstract: A multifunction livestock measurement system provides automatic hip location for animal height (hip height) assessment using a side-looking optical system. An automatic implementation identifies the hip through an analysis of the underside of the hindquarters of the animal. A manual version identifies the hip manually in a similar image. Automatic ear tag reading, weight measurement and animal temperature measurement can be integrated into the station.

Abstract: An apparatus acquires a first piece of trajectory information from among plural pieces of trajectory information, and acquires a first planar graph from among one or more planar graphs. The apparatus generates a second planar graph, based on the first planar graph and plural pieces of position information included in the first piece of trajectory information, and extracts, from among the plural pieces of trajectory information, second pieces of trajectory information indicating trajectories passing a difference portion between the first and second planar graphs. For each of candidate graphs each obtained by excluding a reduction set of edges from the second planar graph, the apparatus calculates optimality of the each candidate graph with which an addition set of trajectories indicated by the first and second pieces of trajectory information are associated, and outputs one of the candidate graphs determined based on the calculated optimality.

Abstract: A method to capture data for animals to be slaughtered with an image capture unit that has an image capture range in which a surface of an animal to be slaughtered is captured visually and in which image points on the surface of the animal are captured. The capture unit provides image point data from the image points in transmittable form. An evaluation unit captures the point data and uses the point data to capture markings on the rear surface of the animal. The evaluation unit provides the markings as a storable capture result. Image points on the surface of the animal are captured in the image capture range. The points contain the markings. The capture unit transmits the point data. The evaluation unit captures the image point data. The method makes an association of an identification code for an animal with the point data. The evaluation unit provides the markings as a storable capture result with the code for the animal.

Abstract: A protective cover for an open bore MRI is disclosed. The cover comprises a semi-permeable barrier, MRI shielding, and physical shielding; is at least partially transparent; and it comprises fluid connection means for providing a fluid connection between an inner open bore of said open bore MRI and an environment external to said open bore MRI. A camera operable in a MRI system is disclosed. The camera can be positioned adjacent to an RF shield (e.g., the protective cover) and external to a bore of the MRI system. The camera can generate an image of at least a portion of a patient during operation of the MRI system.

Abstract: The invention relates to a device for optically identifying the sex of a slaughter pig with a depth camera that has a depth camera acquisition region in which a genital region of the pig and spatial coordinates of pixels are acquired. The spatial coordinates are provided in a transmittable manner and include a positioning device to position the depth camera relative to the genital region of the pig. The device includes an evaluation unit connected to the depth camera. The spatial coordinates are acquired by the evaluation unit to determine a phenotypic sex of the pig.

Abstract: Presented is a rib paring device with a linear motion drive, that features a piston rod, that is flexibly guided in the rib paring device in a direction that is longitudinal to the stationary direction of the rib paring device, and that exercises a driving force on the piston rod in the stationary line of action of the rib paring device, the direction of which will change directions periodically, and with combination made up of a blade and a blade holder that features a proximal end and a distal end, the proximal end of which is detachably connected with the piston rod and the distal end of which is detachably connected with the blade.

Abstract: This invention relates to method of automatically cutting a meat product, in particular beef tenderloin, having a thumb-like part extending away from a head part of the meat product towards a tail part such that the meat product has a V-shape. The method includes conveying a meat product to be cut, obtaining image data of the meat product, determining a boundary position between a thumb-like part and a head part of the meat product, and utilizing the image data in instructing a cutting unit to cut the meat product into portions, where the cutting includes cutting on both sides of the boundary position such that the resulting portion fulfills a pre-defined criteria including a criteria indicating the extent of the thumb-like part in the resulting portion.

Abstract: A rib saw is provided. The saw includes a saw blade, a first rail, a second rail, a sticker chain assembly, a plurality of actuators and a main controller. The first and second rails are configured to guide a shell bone to the saw blade. The sticker chain assembly is configured to move the shell bone along the first and second rails. The plurality of actuators are coupled to move the first and second rails in relation to each other. Moreover, the main controller is configured to control the plurality of actuators to dynamically move the first and second rails while the shell bone is being moved along the first and second rails to achieve a desired rib rack cut with the saw blade.

Abstract: Methods and systems for processing fish are provided which enable the efficient conveyance of fish products from one fish processing subsystem or station to another in a particularly reliable and robust form factor. The systems may include a first fish processing subsystem configured to process fish with the fish orientated in a first orientation; a second fish processing subsystem configured to process the fish with the fish orientated in a second orientation different from the first orientation; and a conveyor system that couples the first fish processing subsystem to the second fish processing subsystem with the conveyor system being configured to receive the fish in the first orientation and deliver the fish in the second orientation. Related methods of conveying and processing fish are also provided.

Abstract: In a system that monitors the positions and movements of objects within an environment, a depth camera may be configured to produce depth images based on configurable measurement parameters such as illumination intensity and sensing duration. A supervisory component may be configured to roughly identify objects within an environment and to specify observation goals with respect to the objects. The measurement parameters of the depth camera may then be configured in accordance with the goals, and subsequent analyses of the environment may be based on depth images obtained using the measurement parameters.

Abstract: The present invention concerns an apparatus and a corresponding method for non-contact identifying of red tissue structures in products of slaughtered animal bodies, comprising a conveying device for continuous conveyance of the products in a conveying direction, a light source configured to generate a flat light field which is designed and adapted to form a light line running transversely to the conveying direction of the product from the flat light field, a detecting device for identifying the red tissue structures, which comprises at least one optical sensor for recording the portions of light reflected by the product, wherein the light source is configured as an infrared light source and the light source is arranged such that the plane of the flat light field relative to the conveying direction is tilted by a light field angle of less than 90°.

Abstract: A method of processing items such as pieces of meat, by providing a stream of items by means of a primary conveyor means, allocating at least partly by means of a computer system one or more of said items to one of at least two workstations where said items are processed, e.g. cut and/or trimmed, resulting in one or more processed items, registering in said computer system information about a return of at least one of said one or more processed items to said primary conveyor means, and returning said at least one of said one or more processed items to said primary conveyor means in accordance with said information about a return, wherein the method further comprises keeping track of said items including when they are taken out and put back on the primary conveyor. The invention further relates to a processing system for carrying out the method.

Abstract: The invention relates to a workstation of a food item processing system, said workstation comprising a food item reception area for receiving food items at the workstation from a primary conveyor of the food item processing system, a food item dispatch area for returning processed food items to the primary conveyor, a computer registration device arranged for obtaining information about a return of a processed food item from said food item dispatch area to said primary conveyor and sending said information to a computer system.

Abstract: A food source information transferring system for a livestock meat-packing facility and a related method are disclosed. In one embodiment, the food source information transferring system is capable of reading tag-identifying information in a hook RFID tag incorporated in a hook that can be hung on a hook machine. An animal carcass attached to the hook then undergoes meat chopping, cutting, and/or packing operations in the meat-packing facility. For each meat package produced, a data set associated with the tag-identifying information in the hook RFID tag can be paired with a data set associated with a meat package label attached to the meat package. This dynamic and robust data association between the hook RFID tag and the meat package label enables a food source information database in the food source information transferring system to preserve and trace detailed food source information at various levels of meat production and processing.

Abstract: A food source information transferring system for a livestock slaughterhouse and a related method are disclosed. In one embodiment, the food source information transferring system is capable of reading first tag-identifying information in a livestock RFID tag on a body of a carcass and second tag-identifying information in a hook RFID tag incorporated in a hook that can be hung on a hook machine. A food source information database can pair a first set of data associated with the livestock RFID tag with a second set of data associated with the hook RFID tag to preserve producer-level livestock information to meat-processing, distribution, and sales channels. This unique pairing of the first set of data associated with the livestock RFID tag and the second set of data associated with the hook RFID tag in the food source information database can result in seamless, robust, and lossless food source information management.

Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

Abstract: A method of processing items such as pieces of meat, by providing a stream of items by means of a primary conveyor means, allocating at least partly by means of a computer system one or more of said items to one of at least two workstations where said items are processed, e.g. cut and/or trimmed, resulting in one or more processed items, registering in said computer system information about a return of at least one of said one or more processed items to said primary conveyor means, and returning said at least one of said one or more processed items to said primary conveyor means in accordance with said information about a return, wherein the method further comprises keeping track of said items including when they are taken out and put back on the primary conveyor. The invention further relates to a processing system for carrying out the method.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.

Abstract: A method for cutting a food strand into portions including the steps: feeding the food strand through a feed device towards a cutting device; continuously measuring a cross section of the food strand during feeding with a measuring device; continuously generating a marking on a surface of the food strand through a marking device; continuously detecting the marking through three first detectors arranged on identical sides of the marking with respect to the feed direction; continuously determining a size of a cross sectional surface of the food strand through a processing device from image data generated by the first detectors and a fourth detector; controlling the cutting device and/or the feed device through a control device using data of the size of the cross sectional surface; and continuously detecting the marking through a fourth detector arranged on another side of the marking than the three first detectors.

Abstract: A system and method for sorting animal protein. The method includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group.

Abstract: A machine has stations for continuous fish filleting. Decapitated gutted fish are placed with backs upwards and fronts foremost. A first station engages the fish and centers the fish relative to a vertical plane. Lower sides of the fish are arranged on opposite sides of the plane. A second station detects and registers vertical extents of lower edges and backs of the fish. A third station fixates backs of the fish and cuts slits in the backs. The slits extend at least along either side of protruding back fins. A fourth station has articulated cutters arranged on either side of the vertical plane for trimming parts of lowermost sides and edges of the fish. A fifth station has upper cutters positioned along the vertical plane for cutting meat free from vertebrae. A sixth station cuts vertically on either side of the vertebrae. A seventh station directs fillets outward.

Abstract: A method is provided for classifying incoming products (e.g., chicken butterflies) to be portioned into two or more types of end products (e.g., sandwich portions, strips, nuggets, etc.) to meet production goals. The method includes generally five steps. First, information on incoming products is received. Second, for each incoming product, a parameter value (e.g., the weight of an end product to be produced from the incoming product) is calculated for each of the two or more types of end products that may be produced from the incoming product. Third, the calculated parameter values for the incoming products for the two or more types of end products, respectively, are normalized so as to meet the production goals while at the same time achieving optimum parameter values. Fourth, for each incoming product, the end product with the best (e.g., largest) normalized parameter value is selected as the end product to be produced from the incoming product.

Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

Abstract: A machine has stations for continuous fish filleting. Decapitated gutted fish are placed with backs upwards and fronts foremost. A first station engages the fish and centers the fish relative to a vertical plane. Lower sides of the fish are arranged on opposite sides of the plane. A second station detects and registers vertical extents of lower edges and backs of the fish. A third station fixates backs of the fish and cuts slits in the backs. The slits extend at least along either side of protruding back fins. A fourth station has articulated cutters arranged on either side of the vertical plane for trimming parts of lowermost sides and edges of the fish. A fifth station has upper cutters positioned along the vertical plane for cutting meat free from vertebrae. A sixth station cuts vertically on either side of the vertebrae. A seventh station directs fillets outward.

Abstract: A method for cutting a food strand into portions including the steps: feeding the food strand through a feed device towards a cutting device; continuously measuring a cross section of the food strand during feeding with a measuring device; continuously generating a marking on the food strand through a marking device; continuously detecting the marking through three first detectors arranged on identical sides of the marking with respect to the feed direction; continuously determining a size of a cross sectional surface of the food strand through a processing device from image data generated by the first detectors and a fourth detector; controlling the cutting device and/or the feed device through a control device using data of the size of the cross sectional surface; and continuously detecting the marking through a fourth detector arranged on another side of the marking than the three first detectors.

Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.

Abstract: A system and method for sorting animal protein includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group.

Abstract: Slicer apparatus of the type used for slicing in particular fish fillets, where the apparatus comprises a conveying path, and cutting means arranged in said conveying path, where the cutting means comprises a set of moveable reciprocating knives and a cutting land, where the cutting means further comprises means for moving the knives relative to the cutting land and the surface of the conveyor path, wherein the cutting means are arranged on a common member which member may be rotated through a predetermined arch about a horizontal axis, perpendicular to the conveyor path's transport direction.

Abstract: An automated system and method for breaking a primal cut of meat into smaller components includes a conveyor for advancing the primal cut from a first end of the system to a second end of the system, at least one automated cutting assembly for performing a first cut and a second cut to separate the primal cut into three sub-components, and a guide for orienting the primal cut on the conveyor. In some embodiments, the guide is configured to align with a spinal groove in the primal cut. In some embodiments, the at least one automated cutting assembly includes a first automated cutting assembly for performing the first cut and a second automated cutting assembly for performing the second cut.

Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

Abstract: Processing a work piece by first scanning the work piece. The work piece is modeled to determine its weight, outer perimeter and/or how the work piece could be divided into portions of specific areas and perimeters based on desired portion weights of desired areas and perimeters. The modeled work piece and/or the modeled portions are compared with the one or more desired perimeter configurations. The deviation of the modeled outer perimeter size of the work piece and/or portions from the desired perimeter configuration(s) is calculated. Based on such calculations, one or more steps in processing the work piece and/or portions therefrom is carried out. Such one or more steps may include modeling the work piece again, using different modeling criteria or options, if the calculated deviation is outside an acceptable range.

Abstract: A non-invasive method is described for identifying contours with complex structures having an error recognition rate tending towards zero, which method can be used to distinguish and identify features of a slaughtered animal body with respect to each other, said method being utilized on the basis of a characteristic piece in particular to determine, by means of image processing, data for calculating the muscle-meat percentage, the trade classification and the associated trade value and market value, and also to rate the quality of slaughtered animal bodies, taking into account legal requirements.

Abstract: A method for automatically determining quality characteristics of a carcass on a slaughterline. The method comprises conveying the carcass in a direction of transport, preliminary examination to determine the location of one or more anatomical reference parts of the carcass in the direction of transport, calculating the location in the direction of transport of at least one cross-section in the carcass using the location of the anatomical reference part(s) and possibly other data on the carcass, and CT measuring the nature of internal anatomical parts of the carcass in at least one of these cross-sections in the carcass, controlled by the calculated location.

Abstract: An imaging method and system are presented for use in automatic monitoring the body condition of an animal A predetermined region of interest on the animal body is imaged, and data indicative of the acquired one or more images is processed to obtain a three-dimensional representation of the region of interest. The three-dimensional representation is analyzed to determine a predetermined measurable parameter indicative of a surface relief of the region of interest which is indicative of the body condition of the imaged animal. The technique of the present invention is useful for determining the energy balance condition of the animal (e.g., dairy cow) or the tendency in the energy balance change, to thereby enable appropriately adjusting nutrition of the specific animal; as well as for determining the existence of in coordination and/or locomotion in the animal's natural marching.

Abstract: An automated system and method for breaking a primal cut of meat into smaller components includes a conveyor for advancing the primal cut from a first end of the system to a second end of the system, at least one automated cutting assembly for performing a first cut and a second cut to separate the primal cut into three sub-components, and a guide for orienting the primal cut on the conveyor. In some embodiments, the guide is configured to align with a spinal groove in the primal cut. In some embodiments, the at least one automated cutting assembly includes a first automated cutting assembly for performing the first cut and a second automated cutting assembly for performing the second cut.