Deboning & Trimming

Yield has a significant and direct impact on the bottom line, making it one of the most important KPIs in fresh meat processing. The cost structure of the industry means that 60-65% of final products costs stem from raw materials. Beef and pork processing companies therefore have to maintain complete control of yields at every stage of the deboning process – from carcass intake to product dispatch.

Trimming

Trim Inspection System

Trim Inspection System

Designed for further processors and grinding facilities buying meat trim based on a specific CL value.

Bandsaw 600

Bandsaw 600

Bandsaw for fast, high output primal cutting of meat carcasses (lamb, pork, beef, veal).

Bandsaw 400

Bandsaw 400

Accurate portioning bandsaw for high volume meat and fish processors, larger retail and catering butchers. Stainless Steel build.

Trim Management System

Trim Management System

Marel’s new trim management system is designed to analyze beef and pork trim for fat/lean ratio and give processors the ability to manage their trim and hit target fat percentage.

I-Saw

I-Saw

The I-Saw applies all of the benefits of camera-vision scanning technology to the cutting of boneless or bone-in frozen meat products.