Thigh meat on the rise
In some countries, mainly in the Far East, chicken thigh meat has always been more popular than breast fillet. But nowadays, there’s a global trend to upscale thigh meat, especially for its taste. It’s not just the big market in China, where thigh deboning equipment is almost a standard facility in every processing plant. Scandinavia also has a large appetite for thigh fillets, while Latin American markets love thigh meat products too. In the USA and Russia thigh products are appreciated more and more.
In parts of the world where thigh meat is popular, the Thigh Fillet System will be fully operative in a plant’s double shift operation. Other poultry processors, operating in markets where breast fillet still leads, now have the option of processing fresh thighs up to the required capacity, turning boneless thigh meat into a high value product.
Butcher quality from an inline system
The deboning technique, which mimics the work of a skilled manual operator, ensures “butcher quality” thigh meat. It is a worry-free solution and is easy to adjust. The processor can choose which thigh products he wants to debone with easy control of production orders.
Manual shackling or rehanging is no longer necessary, as the process remains completely inline after the cut-up process. Thanks to the stable, optimized process, an absolute minimum of operators are needed to check and trim. Therefore the inline concept saves considerable labor.