Cutting, deboning and trimming

Cutting, deboning and trimming - Beef

After carcasses leave the cooling room, they are transferred to the deboning hall where they are cut down into quarters and large primals according to individual specifications. In the process of cutting down the carcass, a barcode is scanned into the system for traceability – with information such as animal ID, age, slaughter date, farmer, and PH value. Every subsequent cut performed on the primals relates back to that barcode.

After collecting the carcass data, the weight of the primals is captured via barcode label scanning into such as the PaceLine or the intelligent StreamLine deboning and trimming system.

Our comprehensive portfolio of beef processing equipment and solutions are ergonomically designed to minimize wear and tear and reduce work related strain injuries.

Get in touch

Our dedicated team is here to help and answer any questions you might have.

We look forward to hearing from you, and we will do our very best to get back to you as soon as possible.

Login to get full access

Enter password to continue

Wrong password