CIMIE 2025

When cutting up a whole product, wing processing deserves special attention. To harvest as much meat as possible, the center piece (midwing, wingette, wing flat, second joint) is crucial. In JBT Marel's ACM-NT cut-up system, the WingMaster takes care of cutting consistently along anatomical lines, precisely at the right position of the joint, while harvesting the right amount of skin.

Marel’s Q-Wing solution automatically assesses the quality of all your wing parts and distributes them accordingly. Including IRIS and the new WingMaster module, Q-Wing saves labor and ensures objective, consistent wing cutting with clear logistics. It allows you to add maximum value to wing parts of all quality grades.

Automation is an essential theme in times when it’s getting harder to find skilled manual labor for poultry processing operations. Thigh deboning, in particular, needs a “skilled butcher’s cut”, harvesting the most valuable meat. JBT Marel’s Thigh Fillet System completely automates this process, without any human intervention needed. The deboning carousels achieve a highly efficient and consistent cut, the resulting thigh fillet is a high-quality product, ready for retail sale. The Thigh Fillet System reproduces the work of a skilled manual operator in an industrial way, ensuring retail quality thigh meat every time.

Take your leaf lard removal to the next level with robots that eliminate the need for manual labor and maximize your production efficiency, hygiene and ergonomics.

Equipped with "TwinTool technology and the latest techniques in 3D scanning, this cutter/opener iensures a consistent division of carcasses in equal halves. Independent of animal size, the MPB is revolutionary in its field.

Increase your yield, product quality and shelf life while lowering labor costs with the advanced inline modular and flexible system for hanging cutting, and deboning of pig fore-end, middle and leg.

Our solution for portioning and packing whole muscle steak has a number of configurations to suit your production requirements and throughput. The Case-ready Whole Muscle Steak Line with an I-Cut 55 PortionCutter and a manual packing table is ideal for companies with small to medium production lots requiring frequent product changeover or many SKUs per shift. It delivers accurate fixed weight packing with controlled low giveaway, high flexibility and quick changeover of primal types, styling requirements or tray size.

For processors who want to increase output as well as product quality, the JBT Marel RevoPortioner is the perfect solution. Incorporating proven technology with innovative new features, the RevoPortioner offers a significant increase in volume with an unrivaled consistency in product shape and weight.

A production process that includes the V-Pump and Marel's RevoPortioner is very stable, clean and consistent. The V-Pump delivers a uniform pressure to the forming unit, moving the meat mass over a small distance with a minimum of pressure, thus retaining the original meat structure and texture as much as possible. There is virtually no loss of raw product, no downgrades and no rework.

When it comes to cooking convenience food products, JBT Marel’s ModularOven offers the ultimate level of flexibility and control over the production process. It creates the highest quality products with maximum yield and an unbeatable uniformity. One of the unique features of the ModularOven is that it has two completely separate zones, which allow independent climates to be created and controlled. The ModularOven also has a state-of-the-art air-regulation system, which ensures perfectly even heat distribution and optimal moisture content. Both of these features combine to give up to 6% more yield than any other comparable oven.