Abstract: An apparatus is for cutting into breast fillets that are connected to one another of a carcass of poultry bodies, the breast fillets being cut into along the breastbone. The apparatus includes a transport apparatus for transporting the poultry bodies along a transport path, a holding apparatus arranged on the transport conveyor for holding the poultry bodies, and a knife assembly arranged along the transport path. The knife assembly has a pair of separating knives for cutting the breast fillets along the breastbone, the knives arranged on either side. A centring means is associated with the knife assembly for pre-centring the breastbone, and has two centring elements which are each movable out of a stand-by position positioned outside the transport path, into a centring position positioned on the transport path, and back. The centring elements in their centring position are located at least partly in front of the separating knives.

Abstract: A shoulder incision-making apparatus for a poultry carcass according to the present invention is for cutting a shoulder joint section of a poultry carcass, and includes: a fixing jig on which a poultry carcass which is eviscerated and which has leg parts removed is to be placed and fixed; a conveyer forming a conveyance path of the fixing jig and configured to convey the fixing jig along the conveyance path; a first cutter disposed in the conveyance path; and a second cutter disposed in the conveyance path at a downstream side of the first cutter in a conveying direction. The first cutter is configured to make an incision on the shoulder joint section of the poultry carcass, and the second cutter is configured to be inserted into the incision to cut the shoulder joint section.

Abstract: A shoulder incision-making apparatus for a poultry carcass according to the present invention is for cutting a shoulder joint section of a poultry carcass, and includes: a fixing jig on which a poultry carcass which is eviscerated and which has leg parts removed is to be placed and fixed; a conveyer forming a conveyance path of the fixing jig and configured to convey the fixing jig along the conveyance path; a first cutter disposed in the conveyance path; and a second cutter disposed in the conveyance path at a downstream side of the first cutter in a conveying direction. The first cutter is configured to make an incision on the shoulder joint section of the poultry carcass, and the second cutter is configured to be inserted into the incision to cut the shoulder joint section.

Abstract: The invention relates to an apparatus for completely separating from the carcass of a gutted poultry body breast fillets that have already been partially detached from the carcass, comprising a pair of separating means for separating the breast fillets hanging down on both sides of the breast bone of the carcass from the breast bone as well as guiding means for guiding the carcass in the direction of the two separating means arranged at a distance from one another, wherein the guiding means comprises two guiding elements lying next to one another and at a distance from one another, which between them form a gap which is directed in the transport direction T of the poultry bodies for receiving and guiding the breast bone of the carcass, and wherein the separating means enter this gap from below in such a way that the separating means for separating the breast fillets from the breast bone protrude upwards beyond the guiding means in the direction of the carcass, which is distinguished by the fact that the guidi

Abstract: A wing cutter for narrow pitch poultry processing lines includes a subframe supporting functional components of the wing cutter and a main frame to which the subframe is pivotally mounted. The subframe, and thus the functional components of the wing cutter, can be pivoted to a selected angle relative to the processing path depending at least in part on the pitch of the processing line. In one embodiment, the subframe and working components are rotated to an angle between about zero degrees and about fifteen degrees when the pitch of the processing line is about 8 inches.

Abstract: A poultry wing segmenting shackle and method of use having bifurcated support device, preferably configured as guide fingers to form bifurcated opening having an open end gripper to support the poultry wing therein and wherein bifurcated support device includes leading prong and trailing prong whereby leading prong longer in length (or extends beyond) trailing prong, and, thus, functions to improve the release of poultry wing therefrom poultry wing shackle.

Abstract: An apparatus for splitting poultry mid-wings into separate radius and ulna portions. The apparatus includes a plurality of carrier blocks mounted to a drive chain that drives the carrier blocks along a path in a continuous loop around the apparatus. Each carrier block has recesses formed in it that cooperate with recesses formed in adjacent carrier blocks to form carrier slots that hold mid-wings in a predetermined orientation. A blade member having an upper blade and a lower blade extends into the path and is aligned with blade channels formed in the carrier blocks. The blade member bisects mid-wings that are held in the carrier slots as they move downstream. The carrier blocks rotate downwardly about the downstream end of the path and are separated from one another, thereby opening the carrier slots. The separated mid-wings contained in the slots are thereby allowed to fall out of the slots.

Abstract: A poultry wing segmenting system and method of use, includes a drive mechanism, a conveyor having a plurality of spaced shackles which hold the poultry wing suspended by their shoulder joints vertically positioned and presented to a horizontally rotatable wheel which has a plurality of circumferentially spaced lateral notched slots therearound, the rotatable wheel has a pair of annular slots into which cutting blades are positioned, a plurality of wing engaging members and guide members to bias and open the wing joints against cutting blades drawn through the annular to produce separate poultry wing segments of drumette, flat, and tip.

Abstract: A method and apparatus for processing a wing of a poultry carcass while the wing is attached to the poultry carcass that is suspended by the legs is provided. In an exemplary aspect, the method includes the step of cutting the wing in the upper wing adjacent to the elbow joint, and the step of moving the midwing in relation to the upper wing for separating the bones of the midwing and the upper wing, whereafter the midwing is cut loose from the upper wing while the latter remains attached to the poultry carcass. The step of cutting the wing in the upper wing adjacent to the elbow joint is executed to cut through the ligament that provides a connection between the midwing and upper wing.

Abstract: A poultry wing cutter is configured to receive poultry carcasses breast first, align the carcasses, and stretch the wings of the carcasses away from the body until the shoulder joints dislocate and separate. In the process, a portion of the breast meat is pulled outwardly with the wings and a pair of rotary knives slices off the wings. The blades begin their cuts part way into the breast meat of the bird so that a piece of breast meat remains attached to the severed wings to form a “new style” or “silver dollar” or “fast food style” wing depending upon how the wing cutter is adjusted. Feeding the birds breast first through the wing cutter results in wings with a consistent cut and weight from wing-to-wing, which is desired by consumers. Thus, the resulting wings are more in demand and therefore more valuable.

Abstract: An apparatus for splitting poultry mid-wings into separate radius and ulna portions. The apparatus includes a plurality of carrier blocks mounted to a drive chain that drives the carrier blocks along a path in a continuous loop around the apparatus. Each carrier block has recesses formed in it that cooperate with recesses formed in adjacent carrier blocks to form carrier slots that hold mid-wings in a predetermined orientation. A blade member having an upper blade and a lower blade extends into the path and is aligned with blade channels formed in the carrier blocks. The blade member bisects mid-wings that are held in the carrier slots as they move downstream. The carrier blocks rotate downwardly about the downstream end of the path and are separated from one another, thereby opening the carrier slots. The separated mid-wings contained in the slots are thereby allowed to fall out of the slots.

Abstract: A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

Abstract: A conveyor with juxtaposed blocks moves along a path of travel, certain of the blocks have recesses which receive second joints of the wings of poultry. The second joints are arranged sidewise to the path of travel of the conveyor, in the recesses and are successively passed beneath a support frame where a hold down plate and knife is reciprocated as the support frame is towed by the conveyor to cut the flesh and skin between the ulna and radius bones and one or both cartilages, which join the ends of the bones. When cutting a cartilage, the bones are urged apart as the cut is made.

Abstract: A method and apparatus for processing a wing of a poultry carcass while the wing is attached to the poultry carcass that is suspended by the legs is provided. In an exemplary aspect, the method includes the step of cutting the wing in the upper wing adjacent to the elbow joint, and the step of moving the midwing in relation to the upper wing for separating the bones of the midwing and the upper wing, whereafter the midwing is cut loose from the upper wing while the latter remains attached to the poultry carcass. The step of cutting the wing in the upper wing adjacent to the elbow joint is executed to cut through the ligament that provides a connection between the midwing and upper wing.

Abstract: A poultry wing cutter is configured to receive poultry carcasses breast first, align the carcasses, and stretch the wings of the carcasses away from the body until the shoulder joints dislocate and separate. In the process, a portion of the breast meat is pulled outwardly with the wings and a pair of rotary knives slices off the wings. The blades begin their cuts part way into the breast meat of the bird so that a piece of breast meat remains attached to the severed wings to form a “new style” or “silver dollar” or “fast food style” wing depending upon how the wing cutter is adjusted. Feeding the birds breast first through the wing cutter results in wings with a consistent cut and weight from wing-to-wing, which is desired by consumers. Thus, the resulting wings are more in demand and therefore more valuable.

Abstract: A wing cutter for narrow pitch poultry processing lines includes a subframe supporting functional components of the wing cutter and a main frame to which the subframe is pivotally mounted. The subframe, and thus the functional components of the wing cutter, can be pivoted to a selected angle relative to the processing path depending at least in part on the pitch of the processing line. In one embodiment, the subframe and working components are rotated to an angle between about zero degrees and about fifteen degrees when the pitch of the processing line is about 8 inches.

Abstract: An product and method providing for a value whole poultry product meat cut comprising a whole poultry carcass with the breast meat and tenders cut away with the breast skin remaining in tact. The semi-whole bird with the breast and tenders cut away with the breast skin in tact can be netted and/or packaged in a manner to have the look of a whole bird. The semi-whole poultry product can provide all of the normal meat yield to the consumer minus the breast and tender, while enhancing convenience, maintaining the appearance and aesthetic appeal and meeting the potential “per-pound” value of a whole chicken carcass.

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 invention relates to a method and device for processing carcass parts of slaughtered poultry, a carcass part comprising at least part of a body and at least part of a wing, comprising bone, capsule in the vicinity of the elbow joint and meat that is naturally present. The invention makes use of a conveyor device having at least one carrier and a conveyor path, the at least one carrier being displaceable in a conveying direction along the conveyor path and being designed to carry a carcass part. Use is also made of a wing processing station disposed along the conveyor path.

Abstract: A machine for cutting poultry wings into segments. Holders convey wings through a guide that positions the first joint between the drumette and midwing. A blade incises the connective tissue after the bones at the joint have been disarticulated by lateral guides that form a tapered corridor. A second joint at the midwing and wingtip is forced into a pocket by one of the lateral guides extending into the second joint. The second joint is severed by a blade extending into the second joint from the side opposite the lateral guide.

Abstract: A wing separation apparatus and method for separating wings from a breast part of poultry having its breast bone removed can handle a wide variety of poultry sizes. The breast part is supported at its left and right arm pits on a pair of shafts with the left and right arm pits positioned substantially perpendicular to the shafts. Left and right guides positioned adjacent to the shafts position the tendons at the arm pits for cutting. The guides maintain the posture of the wings and gradually applies pressure against the breast meat to position the tendons for cutting. Left and right rotary blades disposed adjacent to the guides cut the tendon near the guides, thereby separating the wings from the breast meat.

Abstract: There is disclosed a procedure for use in deboning poultry comprising locating the prepared poultry carcass with its wingbones (12) clamped on wingbone rests (13) defining edges which abut the wingbones at their wing joint (11a) ends whereby the wingbones are securely held in fixed positions with the carcass (11) depending therefrom, defining cutting axes between the wingbones and triosseum junctions and cutting on said axes to sever tendons and ligaments.

Abstract: In a method and an apparatus for automatic removal of at least an inner fillet from slaughtered poultry or a part thereof before the connection between the inner fillets and the carcass is broken, a separation is made in the opening bounded by the clavicle and the breastbone, whereupon the inner fillets are at least partly scraped off from the carcass. In another method of filleting, the canalis triosseus is cut open in the shoulder joint, whereupon at least the inner fillets are pulled free from the carcass with the aid of the humerus. Previously, the connection between the membrane of the inner fillets and the breastbone in the region of the coracoideum is broken. For placing a front half of a slaughtered bird on a carrier, a bird is hung by its legs on a suspension element, whereupon the front half and the back half are separated from one another except for a rear connection. The front half is thereupon placed on the carrier and the rear connection is broken.

Abstract: A method and apparatus for separating bone and meat of the upper half of a poultry carcass with a variety of the sizes are provided, wherein first cutting is effected in the neighborhood of a shoulder joint to disconnect tissues under influence of a separation force applied between the upper half of a poultry carcass and the head of a humerus, second cutting is effected along the surface of the front side of a furcula, and then breast meat is efficiently separated by a conventional device with a higher recovery rate and an auto-loading system comprising a plurality of buffer conveyors is provided, wherein the upper halves of poultry carcasses are continuously loaded to as many apparatuses for the separating without downtime.

Abstract: A wing remover (10) for removing the wings from birds as the birds are conveyed along an overhead conveyor line (13) includes wing guides (66 and 67) that engage the birds and cause the shoulder joints between the wings and shoulders of the birds to be opened as the birds are moved towards a cutting station (29). As the birds enter the cutting station (29), they are engaged by a set of first cutting blades (80 and 81) that cut into the shoulder joints of the birds to initiate the separation of the wings therefrom. As the birds are carried further forwardly through the wing remover (10), the wings are urged rearwardly and downwardly as the shoulder joints are carried into engagement with and cut by second cutting blades (95 and 96) to complete the separation of the wings from the birds.

Abstract: The poultry cut-up apparatus receives vertically halved poultry carcasses in an inverted attitude transported along an overhead conveyor. Vertically spaced, horizontally oriented pairs of circular cutting blades (21, 22) cut the carcasses into segments as the carcasses are maintained in desired attitudes by flight blocks (17) that move in unison with the shackles of the conveyor, with the cutting blades extending into aligned grooves (48) of a flight block to reach and cut the poultry carcasses into segments, as guide bars (19 and 20) are received in similar grooves of the flight block to hold the carcasses in the proper location for cutting.

Abstract: Previously eviscerated poultry carcasses are moved in series along a conveyor (26), mounted upon a series of mandrels (33). As the poultry carcasses are moved along their processing path and are mounted on their mandrels (33), the carcasses are automatically engaged by a clamp tool (77) that clamps the poultry carcasses against their mandrels (33) in tight locking engagement to hold the poultry carcasses on their mandrels (33). A series of processing stations (42-50) engage and remove the wings, skin and progressively separate the meat from the skeletal structures of the poultry carcasses as said poultry carcasses are moved along their processing path (27) by the conveyor (26).

Abstract: A device for cutting up the wings of poultry bodies into their component parts is described. The device comprises a saddle conveyor for receiving the poultry bodies in the form of front halves with wings. The wings are engaged and synchronously accompanied by auxiliary conveyors and guided into a guide system where they are cut up by means of "anatomic" cuts, i.e. cuts running through the joints. The device is adapted to by integrated into a processing line for filleting breast meat or the like.

Abstract: An apparatus for cutting wings from boned whole poultry breasts includes a pair of spaced chain loops supporting laterally aligned pairs of fixtures which hold the wings to support the breasts and serve as anvils for annular knife blades which are driven outward from a central position to cut the breasts from the wings. Thereafter, the wings remain secured in the fixtures, while first the tips are removed by a guillotine-type cutter, and then the flat wing segment is folded against the drumette before the elbow joint is cut.

Abstract: An automatic, poultry wing portioning system that employs a linear path throughout the entire portioning process. The system portions the wings into their constituent parts by moving the wings, supported by uniquely designed carriers, via conveyor into engagement with a series of adjustably mounted, stationary knives that depend from an overhead support frame into the linear path of the wings. The knives are displaced laterally and longitudinally from one another and are oriented with their sharp edges facing upward to slice through the soft tissues of each wing joint. By virtue of their adjustable mounting and the interplay of the knives with the other components of the system, the knives are capable of being independently positioned in numerous vertical planes and at various depths of penetration in relation to a plurality of grooves defined by each carrier.

Abstract: This invention provides an apparatus for deboning animal extremities, such as poultry wings. The apparatus comprises means for transporting the extremity; means for cutting the bones of said extremity in a direction transverse to their longitudinal axes; and means for removing bones from said extremity in the direction of said axes. The bones may be separated from the meat by retaining the meat while pulling or pushing the cut bones therefrom. For deboning poultry wings, the apparatus preferably comprises two cutting discs or blades that cut the wing on either side of the joint to allow the joint to be disposed and the remainder deboned by removing the bones therefrom.

Abstract: A method and apparatus for removing the wings of birds as the birds are conveyed along a poultry processing line suspended by their legs. As the birds are carried through the wing remover (10), the wings on one side of the birds are engaged by a first wing guide means (40), which tends to spread the wings. This spreading of the wings dislocates the joints between the wings and shoulders of the birds and pulls a desired quantity of meat from the breasts. The birds are thereafter engaged by a first cutting means (56), which separates the wings and the portions of breast meat from the birds. At the same time, the wings on the opposite sides of the birds are engaged by a second wing guide means (41), which tends to spread the wings, dislocating the shoulder joints between the wings and shoulders of the bird and pulling a desired quantity of meat from the breasts. The dislocated shoulder joints are thereafter engaged by a second cutting means (81), which separates the wings and pulled breast meat from the birds.

Abstract: Poultry processing apparatus is disclosed for automatically performing shoulder-wing separation and severing cuts, short transverse shoulder cuts and long back cuts in the rib cage breast meat of a poultry carcass preparatory to removal of the wings and breast meat from the carcass. The apparatus includes a conveyor having a series of carcass support cones sequentially moveable along a predetermined path of travel. Combination shoulder-wing joint locating and separating members cooperate with C-shaped cutters pivotally thereon to define scissors mechanism located at a fixed position along the conveyor path to displace each wing bone from its respective shoulder socket and to then sever respective connective shoulder muscle and tendons while at the same time performing the short shoulder cuts in the carcass breast meat.

Abstract: An apparatus for detaching wings from a poultry body is described in which the detachment is effected by means of three pairs of separating tools with varying arrangements and forms of knife blades. The poultry bodies are prepared as front halves and pass through the processing areas of the separating tools fixed on supporting saddles which are moved forward by conveying means and convey the poultry body with the neck portion leading and the breast portion uppermost. This "three-cut" separation procedure allows an extremely economical detachment of the wing and greatly increases the yield of breast fillet meat while avoiding bone splinters in the region of attachment of the wings.

Abstract: A method of making a food product from a wing of a bird comprising a middle section having a tip section attached to one end and a drumette section attached to the other end comprises cutting the wing to separate the middle section from the drumette section. The middle section is then cut along a line extending generally parallel to the middle section axis and spaced from the joint shared by the middle section and the drumette by a predetermined distance to remove the joint from the middle section. The tip section is then bent with respect to the middle section to expose at least a portion of both of the middle section bones proximate to the joint of the middle section and the tip section. A score line may be used to facilitate exposure of the two bones.

Abstract: Apparatus and method for separating wings and attached breast from poultry carcasses comprising prescoring the flesh of the poultry carcass over the shoulder joint, separating the wing from the poultry carcass at the shoulder joint using a rotating cup knife having a broadly wedge shaped cutting edge, cutting along the scapula bone so as to separate tendons which tend to bind a portion of the breast meat to the poultry carcass and partially tearing the wing portion and attached breast portion including the "eye" and the flesh in the vicinity of the wishbone from the poultry carcass. The apparatus comprises separate processing stations for accomplishing each of the separation steps. The apparatus is designed to be used in conjunction with a moving conveyor belt having mandrels upon which the front half of a poultry carcass is mounted.

Abstract: A method and device for filleting the body of a slaughtered bird, or a part thereof, the method having the following steps: making incisions in the shoulder joints while the connection between the muscles to be filleted and their wing bones remains intact; tearing away a fillet from the ribs by exerting a force which acts upon the wing concerned and is directed essentially away from the ribs; and breaking the connection between fillet and wing bone. The bird, or a part thereof, is fixed on a supporting element which is movable along a predetermined path at a predetermined speed, and which can be tilted from a neutral position, in which the shoulder side of the bird is facing upwards, to a breast position, in which the breast side of the bird is facing upwards, and to a back position in which the back of the bird is facing upwards.

Abstract: A method of making a food product from the wing of a bird comprising a middle section, a tip section and an end section involves cutting through a first joint to separate and remove the tip section. Skin extending between the middle section and the end section is cut along a cutline extending therebetween. The end section is also nicked on a side opposite to the side on which the skin has been cut. A cut is made through the area between the bones of the middle section to separate the middle section into two portions. The end section is bent with respect to the middle section about the joint therebetween so that the middle section and end section are generally aligned end to end with each other with the common joint therebetween. Finally, the two portions of the middle section are spread apart to provide a food product having the appearance of a cowboy wearing chaps.

Abstract: A method of making a food product from a wing of a bird is disclosed. The wing includes a middle section, a tip section connected to one end of the middle section, and an end section attached to the other end of the middle section. The food product is produced by cutting the bird wing in order to separate the middle section from the tip and end sections. The separated middle section is cut along a first cut line to remove the first knuckle from the separated middle section. The separated middle section is also cut along a second cut line to remove the second knuckle from the separated middle section. When the food product is cooked, the meat shrinks inwardly to expose end portions of bones within the middle section. The present invention also encompasses the food product which results from the process of the present invention.

Abstract: Birds are conveyed in an inverted attitude suspended by their legs form shackles as their torsos move between a pair of guide rods (48) and guide rails (58) prior to reaching a pair of rotary cutting blades (41). A ramp (62) is positioned to engage the shoulder portions of the birds and a second pair of guide rods (66) engage the mid-wing sections of the birds. The wind tip joints move toward and through adjacently placed rotary cutting blades (41) and rotary discs (44) wherein the wing tip segments are severed from the mid-wing sections.

Abstract: The machine employs a plurality of individual, pointed mandrels that are attached to a closed loop conveyor having an upper processing run and a lower return run. As the mandrels move along the upper run, they are periodically reoriented into a number of successive positions so that skin removal operations can be performed on carcasses that have been impaled on the mandrels by workers stationed at the loading end of the machine. At a first station the wings are severed from each successive carcass in an upright position with special movement of the cutters being effected to prevent overly deep cutting into the breast meat. As the carcass approaches a second station with the back up and the posterior end leading, a slit is made in the back skin down the full length of the backbone by a slitting nozzle that injects air under the back skin while it is inserted between the back skin and the meat therebeneath.

Abstract: A poultry wing tip processing apparatus (9) wherein the mid-wing segments are severed from the drumette segments of the wings of poultry carcasses, or other similar fowl. The carcasses are conveyed in an inverted attitude suspended by their legs from shackles as their torsos move between a pair of guide rods (44) and guide rails (56) prior to reaching a pair of rotary disc cutters (34). A ramp (66) is positioned to engage the shoulder portions of the carcasses and a second pair of guide rods (71) engage the mid-wing segments of the carcasses. The elbow joints between the drumette segments and the mid-wing segments move toward and through the rotary disc cutters (34) as a pair of elbow joints engaging means (40) engage the elbow joints and guide them through the disc cutters (34), wherein the mid-wing segments are severed from the drumette segments.

Abstract: A poultry wing receiving wheel is formed in three separable wheel segments, each of which have peripheral teeth which are aligned when such three segments are assembled so as to collectively form a plurality of circumferentially spaced poultry wing receiving troughs. By separably assembling the three wheel segments, fabrication is simplified and replacement costs are greatly reduced by permitting replacement of only the wheel segment which has worn or damaged peripheral teeth, i.e., the assembled wheel is to a degree rendered repairable. The assembled wheel may be uaed with a conventional apparatus for cutting apart poultry wings. The central most of the three wheel segments may be provided with an integral keyway for mounting on a drive shaft of such a conventional poultry wing cutting machine, with the two remaining segments axially aligned and bolted to such middle wheel segment on each axial side thereof.

Abstract: An apparatus for producing boneless turkey breasts comprises a conveyor for supporting an upper half of a turkey along a first path, and a separate conveyor for securing the wings of the turkey and pulling them away from the first path as the upper half is pivoted away from the wings, to pull the breast meat from the carcass. The wings are subsequently cut from the breast fillets by a rotary cup knife which is directed over and around the shoulder joint.

Abstract: A conveyor with juxtaposed blocks moves along a path of travel, certain of the blocks have recesses which receive second joints of the wings of poultry. The second joints are arranged sidewise to the path of travel of the conveyor, in the recesses and are successively passed beneath a support frame where a knife is reciprocated as the support frame is towed by the conveyor to cut the flesh and skin between the ulna and radius bones and one or both cartilages, which join the ends of the bones. When cutting a cartilage, the bones are urged apart as the cut is made. When one cartilage, only is cut, the bones are pivoted to produce a V-shaped product. This V-shaped product is coated with an edible coating and cooked of frozen for shipment. Several types of blades are illustrated, the blades having one or more camming surfaces for urging the bones apart.

Abstract: A pair of opposed discs having inner surfaces provided with recesses which receive second joints of poultry. A knife is disposed in a stationary position between the discs for cutting each second joint from an intermediate portion outwardly so as to leave one cartilage which joins the bones of the second joint together in an uncut condition so as to provide a product which is V-shaped. In the second embodiment of the invention, two knives are disposed in tandem so that one knife cuts the second joint from an intermediate position outwardly and then the second knife cuts the uncut cartilage.

Abstract: A method for deboning the extremities of poultry and an apparatus for performing this method serve to process extremities consisting of upper and lower arm or leg members, which members are joined by means of a central joint. The process includes the subsequent steps of severing the skin in the area of the outer condyle down to the bone, freeing the flanks in the area of the central joint, punching out the central joint and extracting the thus produced bone stumps whilst retaining the meat portion, whilst the apparatus comprises a conveyor including holding devices for receiving and holding the extremities to be treated, as well as means for performing these procedural steps.

Abstract: Apparatus (10) for the rapid, assembly-line severing of wing sections from marine creatures such as skates or rays is provided which minimizes manual labor and collects severed wing sections for further processing. The apparatus (10) is provided with a wing severing station (12) having a pair of powered, relatively laterally adjustable wing-severing blades (70, 72) along with a central, pivotally mounted, fish-engaging hold down assembly (30). Severed wings are directed via appropriate diverters (122, 124, 126) onto a conveyor (118) for further processing, while the central fish carcasses are collected via a chute (132).

Abstract: An apparatus for cutting breast-attached wings into segments includes a conveyor chain for carrying the wings, attached to whole breasts, along respective gaps between panels on either side of the breasts and over a rotating knife for removing the wing tips, thence over a stationary knife for removing the flat segments, and finally past rotating knives for removing the drumettes from the breasts. Fully automatic and particularly accurate cuts are obtained.

Abstract: A wing removal method and apparatus comprising a conveyor (31) which a poultry carcass (9) is placed for processing the wings (7) extending downwardly below the conveyors. The back of the carcass (9) is placed upon a pair of cradles (32) and engaged by a mandrel (33) in the opening created by the prior removal of the neck of the bird from the carcass.