Articles Tagged with ''cutting''

Cut and Deboned Poultry Meat
Processing Tech

Benefits of automated cutting and deboning

Improved technology allows processors to benefit from today’s automated cutting and deboning operations.
Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
October 12, 2017
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The need for automation and robotics in cutting and deboning is becoming more necessary with labor challenges, but it is not as prevalent yet as the old adage “yields pay for labor.”


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U.S. meatpacking plants still depend on worker skills for cutting, deboning and trimming.
Processing Tech

Automation in meatpacking plants: Manual transition

Cutting, deboning and trimming techniques mainly rely on worker skill, but automation is catching up, particularly in non-beef species.
Megan Pellegrini
Megan Pellegrini
October 3, 2016
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While the meat processing system relies heavily on worker skill, meat and poultry processors are looking at automation to help eliminate repetitive worker motions and reduce work-related injuries.


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Cutting and deboning: Computerized butchers

Experiments with new cutting and deboning equipment aim to improve efficiencies, yields and worker safety.
Megan Pellegrini
Megan Pellegrini
October 23, 2015
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Poultry, pork and beef processors are experimenting today with more automation and robotics in cutting and deboning operations, which will, they hope, lead to increased speed, efficiencies, worker safety and food safety.


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Processing Technology

Better tracking of yield loss

Deboning screening system could improve cutting and trimming operations in poultry plants.
Angela Colar
March 11, 2014
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Efficient deboning is paramount to optimizing production yield (maximizing the amount of meat removed from a chicken frame while reducing the presence of bones).
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Advance, but with care

Yield remains the key to cutting and deboning success.
Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
December 20, 2012
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Companies that supply equipment for the cutting and deboning process are always trying to improve their automated lines and the sharpness of the blades they are using in their systems.
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It cuts like a Knife

December 1, 2010
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Though the Bryan Adams song referenced in the headline makes the task sound simplistic, to those of us in the meat industry, cutting like a knife isn’t always that easy
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