A system for automatic organization, hanging and driving of slaughtered animals installed at the outlet of a slaughtered animals processing station such as a chiller. The system comprises a receiving and aligning means of slaughtered animals in longitudinal position, which is previously disposed to an accumulator device of slaughtered animals positioned longitudinally. The system further comprises a suspension and movement assembly of each slaughtered animal from the axial alignment assembly to a driving guide of each slaughtered animal to a hanging transfer device of each animal slaughtered in the hanging line.

An apparatus includes a gambrel that defines two hooks configured to support an animal carcass. A fastening system is operatively connected to the gambrel and is configured to releasably connect a bladed tool to the gambrel. In one embodiment, the fastening system includes at least one magnet that retains one or more tools with magnetic force. The apparatus provides a convenient, safe, and clean place to store tools while processing an animal carcass.

Meat processing equipment is disclosed that includes a first element having a first face; a second element having a second face. The first and second faces extend parallel to one another and define a common plane between the first and second faces. The first and second elements are relatively movable with respect to one another. Yieldable arresting features are included for yieldably arresting the first and second elements in at least one predetermined position of relative movement, the yieldable arresting features include cooperating first and second permanent magnets, associated with at least one of the first and second elements.

An apparatus and method for applying an antimicrobial agent to whole or split animal carcasses include a closed or essentially closed chamber for limiting the escape of antimicrobial agent to the environment during antimicrobial treatment of the carcass. In one embodiment, a series of carcass cabinet panels moves in line with the passing animal carcass and forms an enclosure around the carcass by means of panels closing ahead of and behind the carcass. In another embodiment, the direction and spray pattern of positively charged aerosolized antimicrobial particles in a carcass cabinet is controlled by attracting the particles to preselected negatively charged regions within the carcass cabinet.

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.

A system for processing a carcass or carcass part of a porcine, bovine, ovine, or caprine slaughter animal involves a plurality of processing steps. The system includes a primary transport system that includes an overhead conveyor and a plurality of carriers for holding a carcass or carcass part, a plurality of processing stations, which processing stations are arranged along the track, each of the processing stations being adapted to carry out one or more processing steps on a carcass or carcass part, wherein in at least one processing station a step of removing a part of the carcass or carcass part is carried out, a secondary transport system, which secondary transport system is arranged adjacent to the processing station in which said part is removed from the carcass or carcass part, which secondary transport system is adapted to receive said part.

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.

An apparatus for carrying out an operation on slaughtered poultry or on a part of slaughtered poultry. At least one carrier device, a drum which at its periphery is provided with at least one groove, which at least one groove is traced by a roller that is mounted on the at least one carrier device so as to arrange that movement of the at least one carrier device along the periphery of the drum causes the at least one carrier device to execute an operation with reference to the poultry or poultry part. A movable mounting block that supports the roller, wherein the movable mounting block is up-and-down movable with reference to the remainder of the at least one carrier device.

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.