Importance

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Abstract

A method for deboning halves of slaughtered animals such as pork, lamb or beef halves wherein the animal is halved beforehand along the central longitudinal plane through the spine, wherein the half is set down onto a supporting surface and a) fixedly holding the spine in straightened position, b) arranging a cut at a predetermined first angle through the spine ends of the ribs according to a line parallel to the spine, c) rotating the group of ribs with adhering meat and the straightened spine relative to each other, d) and arranging at least one subsequent cut along the spine at the same or in each case another angle in order to remove the spine.

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First Claim