Method and apparatus (1, 11) for longitudinally cutting poultry legs along a contour defined by an inwardly extending bone structure. The method comprises the steps of, and the apparatus (1, 11) having means (25) for, suspending at least one poultry leg at its ankle joint, and conveying the thus suspended poultry leg along a predefined path of conveyance (21). At least one cutting unit (1) with a directionable knife (73) is provided in the predefined path of conveyance (21). The at least one poultry leg is positioning such that it is lined-up for a longitudinal cutting engagement by the directionable knife (73), and the directionable knife (73) is brought into cutting engagement with the thus positioned poultry leg. During cutting engagement, position and cutting direction of the directionable knife are continuously adjusted to follow the contour defined by the bone structure of the poultry leg, while the positioned poultry leg is conveyed past the directionable knife (73).

Method and apparatus (1, 11) for longitudinally cutting poultry legs along a contour defined by an inwardly extending bone structure. The method comprises the steps of, and the apparatus (1, 11) having means (25) for, suspending at least one poultry leg at its ankle joint, and conveying the thus suspended poultry leg along a pre-defined path of conveyance (21). At least one cutting unit (1) with a directionable knife (73) is provided in the pre-defined path of conveyance (21). The at least one poultry leg is positioning such that it is lined-up for a longitudinal cutting engagement by the directionable knife (73), and the directionable knife (73) is brought into cutting engagement with the thus positioned poultry leg. During cutting engagement, position and cutting direction of the directionable knife are continuously adjusted to follow the contour defined by the bone structure of the poultry leg, while the positioned poultry leg is conveyed past the directionable knife (73).

A work measurement device according to an aspect includes a posture holding surface for holding a posture of a work, a first work presser capable of pressing the work against the posture holding surface from an opposite side to the posture holding surface across the work, a contact disposed to be able to contact the work, a moving unit for moving, relative to the contact, the work pressed against the posture holding surface by the first work presser. The contact is configured to contact the work downstream of the first work presser in a relative movement direction of the work by the moving unit.

A method is disclosed of mechanically deboning animal thighs for separating and collecting meat there from and an apparatus and an alternative apparatus for performing the method, including automated individual processing steps. The processing steps include: grasping a thigh bone of an animal thigh at a hip knuckle with a bone holder; cutting tissue near the hip knuckle; and engaging the thigh bone adjacent the bone holder with a meat stripper. The processing steps further include: moving the bone holder and meat stripper away from one another in a direction substantially coextensive with the longitudinal extend of the thigh bone; allowing the meat stripper to pass over the knee knuckle; and collecting the meat separated from the bone. In particular the method includes and each of the apparatuses perform the process step of cutting tissue adjacent a knee knuckle of the thigh bone, prior to allowing the meat stripper to pass over the knee knuckle. The apparatuses include a plurality of processing stations for carrying out the individual steps, and the processing stations are arranged along a path of conveyance defined by a conveyor chain moving through a predefined path.

A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

The invention pertains to a method for processing a defeathered whole leg poultry product, wherein the method comprises the following steps: providing a leg product which comprises: a thigh, a drumstick, a knee joint, while the leg product is suspended from a carrier of a conveyor, making a transverse cut at the knee joint, which transverse cut is made from the rear side of the leg product towards the knee cap, said cut having a cut end which is located adjacent to the rear of the knee cap so that the thigh and the drumstick remain connected to each other and the knee cap remains intact, by which cut a drumstick side cut plane and a thigh side cut plane are created, while keeping the thigh meat and the drumstick connected to each other, removing the thigh bone from the thigh meat via the thigh side cut plane of the transverse cut, while keeping the thigh meat and the drumstick connected to each other, severing the knee meat from the knee cap while keeping the knee meat and the thigh meat connected to each other, and subsequently severing the still interconnected knee meat and thigh meat from the drumstick.

A system and a method for removing a thigh bone from a defeathered whole leg poultry product includes providing a leg product including a thigh, a drumstick and a knee joint. In the leg product, a transverse cut has been provided at the knee joint transverse to the thigh bone and the tibia bone, which extends from one side of the leg product to a cut end so that the thigh and the drumstick are connected to each other, by which transverse cut a drumstick side cut plane and a thigh side cut plane are created. While keeping the thigh and the drumstick connected to each other, changing the angle between the thigh and thereby exposing the thigh side cut plane, while keeping the thigh meat and the drumstick connected to each other, removing the thigh bone from the thigh meat via the thigh side cut plane.

A meat-attached matter removal device includes a pair of gripping arms, an arm driving unit, and a circular blade body. The pair of gripping arms grip a base of an attached matter, which is attached to a chicken thigh meat, from both sides and raises the attached matter from the chicken thigh meat. The arm driving unit drives the pair of gripping arms. The circular blade body passes over the pair of gripping arms to cut the attached matter raised by the pair of gripping arms from the base of the attached matter.

Disclosed is a food product formed from the leg of a fowl comprising: a) a central leg bone having a foot end and a thigh end, said leg bone preferably being substantially without at least a foot knuckle; and b) a first portion of natural meat originally located around a portion of the foot-end of said bone and displaced from said foot end toward said thigh-end such that at least a portion of said foot-end bone is exposed and such that said displaced portion of meat remains indirectly attached to the bone.