Brett Erickson, director of Value-added Products at Certified Angus Beef LLC, talks about the efficiencies and flexibilities automation technology such as robotics allows processors.
The introduction of COVID-19 caused unexpected changes for the world and will continue to have an impact on the agriculture industry for years to come. One of the industry segments directly hit by this change will be the beef packing segment.
Why is it that, despite the best efforts of management teams, the vast majority of spare parts inventories remain bloated with excess, surplus and obsolete items yet don’t provide the level of service expected by users?
The pandemic had a profound impact on our food spending, and we have seen a dramatic increase in dining at home. An influx of new shoppers in the grocery stores are making their food, especially lunches, at home, and they seek flavorful deli meat choices that are convenient, healthy and, above all, safe.
Leveraging the best freezing and chilling technologies can enable meat and poultry processors to enhance operations, but equipment capabilities must keep pace with expanding volumes for maximum benefit.
Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.
Though frontline jobs on the packing or processing floor are often assumed to be devoid of technology such as email or instant messaging, “deskless” shouldn’t mean disconnected.
Many meat and poultry processors, trimming and deboning equipment manufacturers and universities continue to pursue automation and robotics for the trimming and deboning process.