The present disclosure relates to a system and method for processing a carcass leg part comprising a holding section at or near a foot portion. The system comprises a loading station comprising a first conveying device having a supporting surface for supporting and transporting the carcass part towards a loading zone and comprising a positioning device having a first positioning element arranged to be moved along with the carcass part while supported on the supporting surface, configured for positioning the holding section with respect to the supporting surface. The system further comprises a second conveying device comprising a plurality of carriers which are movable through the loading zone. The system is configured such that in the loading zone a carcass part is transferred from the supporting surface to a carrier at the holding section of the carcass part, in an automated manner in use.

An animal carcass hanging device includes a base having an upper surface, a projection connected at one end with the base upper surface, and a connection device connected with a second end of the projection. The projection has a width that is less than a width of the base. When the device is inserted into a central cavity of an animal carcass, the projection extends through a carcass upper end opening so that the base is in contact with a wall of the cavity. The connection device is then connected with a structure and the carcass is hung from its front quarter.

An animal carcass hanging device includes a base having an upper surface, a projection connected at one end with the base upper surface, and a connection device connected with a second end of the projection. The projection has a width that is less than a width of the base. When the device is inserted into a central cavity of an animal carcass, the projection extends through a carcass upper end opening so that the base is in contact with a wall of the cavity. The connection device is then connected with a structure and the carcass is hung from its front quarter.

A method for processing beef includes the steps of preparing a beef carcass for butchering, reducing the carcass temperature by 20 degrees Fahrenheit, removing primal cuts from the carcass, cooling the primal cuts to 32-34 degrees Fahrenheit, and packaging the primal cuts. To prepare the beef carcass, the head of the cattle is removed and the carcass is eviscerated. The carcass is then cooled for approximately three to four hours to lower its temperature to 75-85 degrees in preparation of removing the primal cuts. After this, the carcass is arranged on a butchering device and the primal cuts are removed. The cuts are then packaged and placed in a cooler for approximately 60 minutes to reduce their temperature to 32-34 degrees Fahrenheit, at which time they are prepared for distribution. The entire beef processing method, from kill floor to packaging and cooling, will be complete within 24 hours.

The present invention relates to a system and a method for producing sausage-shaped products, like sausages, containing a flowable filling material in a tubular or bag-shaped packaging casing and a suspension element, like a suspension loop. The system includes a clipping machine for producing the sausage-shaped products, a discharge device for discharging the sausage-shaped products out of the clipping machine and a feeding device for feeding a rod-like element into a loading position in which the sausage-shaped products are stored on the rod-like element by the discharge device.

The present invention relates to a system and a method for producing sausage-shaped products, like sausages, containing a flowable filling material in a tubular or bag-shaped packaging casing and a suspension element, like a suspension loop. The system includes a clipping machine for producing the sausage-shaped products, a discharge device for discharging the sausage-shaped products out of the clipping machine and a feeding device for feeding a rod-like element into a loading position in which the sausage-shaped products are stored on the rod-like element by the discharge device.

A gambrel includes a frame including a fulcrum attachment. A first hanger is on a first lateral side of the frame. A second hanger is on a second lateral side of the frame. At least one line retainer is fixed relative to the frame.

A gambrel includes a frame including a fulcrum attachment. A first hanger is on a first lateral side of the frame. A second hanger is on a second lateral side of the frame. At least one line retainer is fixed relative to the frame.

A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

The invention relates to an automated loading station (10) for meat portions (15) configured so as to hook, at a hooking area, a meat portion (15) to a sustaining element (20A,20B), which loading station (10) is provided with: —a movement apparatus (70) for moving the sustaining elements (20A,20B) configured so as to move a sustaining element (20A,20B) at the hooking area, —a conveying apparatus (A) for conveying the meat portions (15) configured so as to convey the meat portion (15) at the hooking area and to align a segment of the meat portion (15) to a plurality of needles (40) of the sustaining element (20A,20B), and—a press (125) configured so as to press the meat portion (15) against the needles (40) of the sustaining element (20A,20B) positioned in the hooking area to penetrate the meat portion (15) with said needles (40).