A device for processing a carcass-part of slaughtered poultry in a processing line can include a tool having a primary knife and two secondary knives arranged on opposite sides of a bottom knife to disconnect a wishbone. A tertiary knife can be positionable adjacent to the two secondary knives on a side of the blades opposite to the side where the primary knife is positioned or positionable so as to define a cage for trapping the wishbone in the cage.

A method of processing a poultry carcass includes exposing an area of tissue between a leg and the carcass, cutting the tissue between the leg and the carcass where the muscle tissue connecting the leg to the back of the carcass remains intact, and separating the leg bone from the carcass with the leg muscle tissue remaining connected to the back muscle tissue. The cut extends between about 0.1 mm to about 7.0 mm below the surface of the tissue. In an implementation, the teres ligament is cut.

An apparatus and method is for recovering back-flesh from back parts of poultry carcasses having a hip side and body interior side. The back part includes a spinal column and rib structure. A transport conveyor transports the back parts along a transport path with a centre axis in a direction of transport and has a transport element for conveying at least one holding element, arranged on the transport element, for receiving the back part. A first cutting assembly is along the transport path in the region of the transport element and has a loosening means for loosening the back-flesh along the rib structure. A second cutting assembly is along the transport path downstream of the first assembly and has at least one separating knife for separating the back-flesh substantially along the spinal column. The holding element holds the back part on the holding element by non-positive and/or positive locking engagement.

A method for preparing a food product, from a half chicken breast having a longitudinal axis, an outwardly facing surface, and an opposite surface, includes making cuts along cut lines oriented transversely with respect to the longitudinal axis, dividing the half chicken breast into first, second, third, and fourth transverse sectional pieces, each having a respective outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface, and respective first and second transversely oriented surfaces oriented transversely with respect to the longitudinal axis. Respective inward axially oriented surfaces of the first and fourth transverse sectional pieces are aligned in facing engagement to form a first chicken-breast steak, and the second and third transverse sectional pieces form a second chicken-breast steak. The outward axially oriented surfaces form an axially oriented perimeter surface of each chicken-breast steak. A strip of bacon may wrap each perimeter surface.

A poultry part harvesting, sorting, and packaging apparatus and system utilizes an arrangement of hoppers to batch poultry parts removed by cut-up machines and deposits the batches onto a transportation conveyor. Each batch is contained within a separate zone on the conveyor, and the system tracks the location of batches and open spaces on the conveyor to deliver the batches to user defined locations.

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 chicken wing cutter is provided having a safe and sanitary way to cut chicken wings. The chicken wings cutter is a device that holds chicken wings in place and cut them without having and safely and cut the chicken wing without the use of knives or machinery. to hold and touch the chicken to contamination or carrying of such bacteria caused while handling poultry. The device allows you the place the chicken in the mode The chicken cutter cut the chicken in three precise pieces in predation for cooking chicken wings. The device has blades within the lid that retract once the lid is closed and cut the chicken is released the chicken into a tray that is beneath the device once the lid is reopened.

Portioning system 10 includes a scanner 200 for scanning work products 13 being carried on the conveyor 12. A cutter system 17 includes an array or manifold cutter 18 and single cutter 19 for cutting the work products into desired sized end pieces. The cutter assemblies 18 and 19 are carried on respective carriages 16 and 26 to move the cutters as required along predetermined cutting paths as controlled by control system 220.

An automated chicken deboner system and method. The system includes a conveyor system to move the front-half of the chicken through the different deboning stations, including a loading station where the bird is placed on a cone, a press station to align the front half of the chicken on the cone, a skin cutter station to cut the skin and fat located at the base of the neck of the chicken, a wing cutter station to remove the wings, a scapula cutter station to separate the breast meat from the scapula, a wishbone cutter station to separate the breast meat from the wishbone, a breast plow station to separate the breast meat from the ribs, a wishbone paddle station to further separate the breast meat from the wishbone, a breast removal station to completely remove the breast meat, and a tender cutter station to remove the two tenders.

A method for producing a mock chicken wing drumette from a thigh by a unique cut process comprising the steps of trimming off all but 0.787 inches (2 cm) of the thigh meat from the left side of the thigh bone; trimming off an equal amount of thigh meat from the right side of the thigh bone; trimming off a section of thigh meat at the ball joint by a 30-degree offset undercut to leave the ball joint protruding and accessible, frenching the ball joint, and retracting meat remain the ball joint back along the thigh bone to leave approximately a 0.25-1″ length of thigh bone protruding at the ball joint and a ball of bunched meat at the opposing end of the thigh bone. This resembles a chicken wing drumette and provides a wing-like experience when eating Buffalo style.