Primal cutting - beef

KJ Industries’ primal cutting solution for beef minimizes production costs and increases capacity. The system naturally complies with HACCP demands and can be combined with highly skilled training.

Flexibility

The system is extremely flexible and can be adapted to teams of three or five operators, thus making it possible to take into consideration varying capacity and ergonomic differences. The individual working station can be adjusted both vertically and horizontally by means of foot-operated pedals.

Traceability

Before the cutting takes places, the beef carcass passes an identification point, at which the carcass is weighed and all relevant traceability and slaughtering data is entered into the computer. A label is issued for each product, making it possible to identify it at any point during the cutting process.

Deboning and trimming

The beef carcass is then transported to the individual working stations, at which an operator by pressing a foot-operated pedal activates a chain that helps pulling out the bones while deboning takes place. After deboning, the individual products are placed along with the corresponding labels in trays under the table.

Yield control

The meat is then taken to an identification point for weighing, and the result is compared to the information registered before primal cutting took place. This makes it possible to continuously control yield percentages at the individual working stations.

For further information on our flexible and hygienic primal cutting solutions for beef, please contact us.