The present disclosure includes improved apparatuses and methods related to meat processing. One example method includes performing a first cut in association with a rinsing process performed on an animal, wherein performing the first cut includes severing at least one jugular vein of the animal; and subsequent to performing the first cut, performing a second cut that includes one of: making an incision in a vena cava of the animal that provides an exit location for treatment solution introduced into a circulatory system of the animal; and severing the vena cava of the animal such that the severed vena cava provides an exit location for treatment solution introduced into the circulatory system of the animal.

The invention relates to a tool for manual or especially automatic removal of tenderloins from half-carcasses of slaughtered animals. The tool comprises a circular knife blade, a blade housing supporting the knife blade, and a movable knife blade protector. The tool is connected to a motor capable of driving the knife blade. A tenderloin is partly cut free with the knife, the knife blade protector is activated to protect the knife blade and the tool is used to pull the tenderloin free from the half-carcass without damaging the tenderloin with the knife. The tool can be arranged on a robot and can be used for automatic removal of tenderloins from half-carcasses at slaughterhouses.

A food processing system and a method, includes: an overhang rail system having a plurality of spaced apart shackles designed for carrying carcass parts such that the carcass parts are at least partly freely hanging, a re-positioning apparatus having an engagement structure selectively moveable by a moving mechanism, and at least one food processing device for performing at least one food processing step on the carcass parts while the carcass parts are conveyed past the at least one food processing device. The plurality of spaced apart shackles and the engagement structure move in a synchronized manner. The engagement structure is configured to engage the carcass parts at a position different from the carrying position of the shackle and adjusting the angular position relative to a vertical axis from an initial angular position to a pre-defined angular processing position.

A scribe saw assembly is provided for a loin puller and has substantially reduced wear and increased life of the assembly components. A pinion assembly includes a double keyway and opposing cutouts on the pinion shaft, with dual needle bearings. A bevel gear assembly includes pins for holding the scribe saw blade and dual bearings on the bevel gear shaft to eliminate shaft flex and blade wear. The standard is mounted to the motor housing with load bearing pins to prevent loosening of the mounting bolts. An adjustable ski is provided on the standard to control the cutting depth of the scribe saw blade.

A method and apparatus for harvesting of backmeat of a carcass or carcass part of slaughtered poultry in connection with a process of filleting of the carcass or carcass part is provided. The method can include scraping the backmeat loose from the carcass or carcass part whereby a connection is maintained with fillets of the carcass or carcass part. Prior to the filleting of the carcass or carcass part a neck portion of a backbone of the carcass or carcass parts is fixed in position, whereby thereafter the backmeat is scraped loose from the carcass or carcass part.

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.

An animal carcass apparatus includes a support structure, a butchering platform and a carcass holding device. The butchering platform is moveably connected with the support structure and is constructed to support the mass of a person, and the carcass holding device includes a base and a securement mechanism. The carcass holding device is arranged in proximity with the butchering platform such that when a person is on the platform and a carcass is on the carcass holding device, the person contacts the carcass to butcher the carcass and moves the butchering platform to adjust the position of the person relative to the carcass holding device. Preferably, the butchering platform includes a linear actuator for vertical movement of the butchering platform. A method for processing beef includes processing beef with the animal carcass apparatus.