Cutting and deboning is a difficult process, but much is being done to improve the physical cut of meat to increase yield and to reduce risks associated with the procedure.
One yield improvement is deboning before full aging is completed, says Douglas Smith, associate professor and director of the poultry processing laboratory at North Carolina State University in Raleigh, N.C. While themeat is tougher, it releases cleaner from the rib cage area. The downside of this, however, is the potential increase of bones as the fan bone tends to snap off with the fillet, he says.