Maximizing yield in the processing of meat and poultry is crucial for boosting operator revenues. While such factors as the amount of external carcass fat, carcass muscularity and aging all affect yield, mastering superior cutting equipment and techniques is crucial for getting the most product from an animal, analysts say.
“Yield is everything and can translate to millions of dollars for processors whether they are cutting primals or portioning products for foodservice,” says Dana Hanson, extension meat specialist and associate professor in food science in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, in Raleigh.