Deboning

The butcher was deboning a steer carcass.

Deboning is performed with a special hand-held cutting tool – boning knives, designed for certain technological operations (for example, separating ribs from meat). At the enterprises of the meat processing industry, mechanized deboning is usually used, using vehicles for moving carcasses, circular saws (stationary or hand-held), pneumatic tools. At the end of the deboning, the separated pulp is transferred to trimming, trimming and ritual.

To be more concrete, Mayekawa says the robot can debone about 1,500 chicken breasts in one hour, theoretically replacing ten human workers. The key factor here is an advanced image recognition function, which makes it possible to make accurate cuts: at the end of the deboning process, all that’s left are bones, according to the robot’s maker.