An arrangement for automatically removing a strip of dark meat from a fish fillet has a conveying unit for transporting the fish fillet from an inlet to an outlet area in a transport direction along a transport path. Starting from the inlet area, successively along the transport path, are provided: a first means for detecting dark meat; a first cutting apparatus for removing a middle partial strip of dark meat; a means for opening up the fillet such that cut surfaces of a ventral-side partial and of a dorsal-side partial strip of dark meat point upwards; a cutting unit for removing the partial strips, the cutting unit comprising second and third cutting apparatuses for removing the ventral and dorsal-side partial strips. A control device is connected to the detecting means and the cutting apparatuses, and all cuts are based on information from the detecting means. A corresponding method is provided.

A system and a method for separating a fore end of a half pig carcass by making a first cut between ribs three and four up to the shoulder blade followed by a second cut through the rest of the carcass. The first cut is made using a regular knife blade, the second cut is made using a scissor blade.

In order to be able to slice product pieces, whose cross-section varies along their length, into weight-accurate slices, after pressing to a uniform product caliber it is possible to measure these realistically in terms of cross-sectional area and length and not in a pumped up state of the machine. On the one hand, this is promoted by the fact that even before pressing, a cross-press stamp is set to a forming tube cross-section oriented to the unpressed product piece. On the other hand, this is promoted by the fact that after pressing, by lowering pressing force to a substantially lower holding force, it is possible to deform back the deformed, pumped up machine parts before measuring the product caliber.

A cutting tool for cutting netting used for encasing meat products comprises a blade and a guard. A control circuit is electrically connected to the blade, and configured to maintain the temperature of the blade at a cutting temperature in the range of 300° C. to 500° C. The guard defines an interior cavity surrounding the blade and further comprises a slot exposing a portion of the blade. The guarding is further shaped to define a funnel at a distal end of the cutting tool leading to the slot such that in use the funnel guides a netting to be cut towards the blade. The cutting tool may be provided as a hand tool or in a bench mounted form.

An apparatus and method for separating the leaner portions of meat trimmings and sparse lean from the fattier portions using an automated system that segregates product based on fat content. One implementation of the method and apparatus includes a piston pump that pushes product through a reduction chamber and on through a feed line and nozzle inlet. The nozzle inlet injects a portion of product into a plurality of product chambers positioned at an outer perimeter of a rotating wheel such that as the wheel rotates, the product chambers revolve about a central axis of the wheel. When the product chamber is adjacent the nozzle, product is injected into the chambers and as the wheel continues to rotate. Another implementation is a method and apparatus including a reduction station; a trim sorter station; a storage bin station; and a plurality of conveyor systems including a dispersion conveyor system extending between the reduction station and the trim sorter station and a sorter conveyor system extending between the trim sorter station and the storage bin station.

An apparatus and method for separating the leaner portions of meat trimmings and sparse lean from the fattier portions using an automated system that segregates product based on fat content. One implementation of the method and apparatus includes a piston pump that pushes product through a reduction chamber and on through a feed line and nozzle inlet. The nozzle inlet injects a portion of product into a plurality of product chambers positioned at an outer perimeter of a rotating wheel such that as the wheel rotates, the product chambers revolve about a central axis of the wheel. When the product chamber is adjacent the nozzle, product is injected into the chambers and as the wheel continues to rotate. Another implementation is a method and apparatus including a reduction station; a trim sorter station; a storage bin station; and a plurality of conveyor systems including a dispersion conveyor system extending between the reduction station and the trim sorter station and a sorter conveyor system extending between the trim sorter station and the storage bin station.

An animal ribcage primal cut having a bone array located therein is portioned into one or more sub primal cuts, each having at least one bone located therein. The primal cut is scanned at scanning station 14 while being conveyed on a conveyor 12 to determine the physical characteristics of the primal cut. A processor 18 determines how to portion the primal cut into desired sub primal cuts in accordance with desired physical characteristics of the sub primal cut and production requirements for the sub primal cuts. A controller controls a cutter to divide the primal cut into one or more sub primal cuts according to the determination previously made on how to portion the primal cut into desired sub primal cuts.

An apparatus for tearing meat is disclosed. The apparatus includes a gravity-fed hopper including at least one sidewall that forms a first opening configured to receive meat articles and a second opening configured to discharge torn meat articles. The apparatus includes a rotatable spindle element positioned at least partially within the hopper and downstream of the first opening. The rotatable spindle element includes a shaft having a longitudinal axis and a plurality of teeth coupled to the shaft, the teeth being spaced apart from one another. The apparatus includes a plurality of rods, which extend from the sidewall spaced apart from one another and which are interlaced with the plurality of teeth, and a motor coupled to the rotatable spindle element configured to rotate the rotatable spindle element to cause at least some of the plurality of teeth to rotate and pass between two different rods.

A shrinkable food preparation product used for cooking layered or rolled meat products such as cooked ham has improved characteristic for squeezing the meat.

A protein composition corresponding to that of a natural pork belly is injected into a green pork belly and a standard pork belly curing brine is also injected into the pork belly. The protein composition and curing brine are injected into the pork belly in separate steps. The protein composition can be emulsified to facilitate injection into the pork belly. The injected pork belly can be massaged and then allowed to cure for a certain length of time. Thereafter, the pork belly is smoked in a standard manner and then shaped into a rectangular form for slicing into bacon.