METHOD OF AN INSTALLATION FOR BONING BEEF AND FOR SHAPING THE MEAT

摘要

1448940 Processing meat carcasses AGENCE NATIONALE DE VALORISATION DE LA RECHERCHE 26 April 1974 [3 May 1973] 18363/74 Heading A2U A plant, for boning the meat of the halfcarcass of a skinned beast, comprises, for each half-carcass, a rail 1 provided with suspension hooks on which to suspend the half-carcass by its rear knuckle, means for propulsion of the half-carcass, whilst warm and still supple, on a first track between two pairs of belts 31, rotatable about vertical axes, which provide for its translatory movement, cutting means at a first station 3 on said first track for removing the shoulder during movement of the half-carcass, cutting means at a second station 4-5 on said first track for cutting the neck, and means at said second station for removing the fillet, top, top flank, thin flank, membrane, filet mignon and tail; on a second track, a, substantially perpendicular to the first track and to which the portions detached on the first track are carried by a conveyor belt, means 6 for boning the neck, means 10 for boning the leg and marrow bone, the latter means including a lathe adapted to receive a plurality of rotary cutters which are resiliently applied around the bone, means 12 for boning the shoulder blade originating from removal of the shoulder including a conveyor belt for carrying the shoulder blade flat to two successive stations where one set of cutters detaches the lower meat and the top meat; on a third track b, parallel with the second and to which the residual halfcarcass is carried by its suspension hook on an inclined plane 18, a spring and a guide for straightening the vertebral column, a driving chain having elastic hooks for thereafter carrying the residual half-carcass to first 19, second 20 and third 21 stations, a semi-automatic tool disposed at said first station and comprising cutters associated with cutting blades for cutting off the breast, another set of cutters disposed at said second station to penetrate between the ribs and between the projections on the vertebral column for removal of the ribs, a blade at said second station for cutting off the thigh to permit it to be carried away and processed later, a set of cutters at said third station identical to that of the second station and operatable in a similar manner; a conveyor belt 11 with a friction gear drive for driving the said cutoff thigh supported by a hook in the bone hole, a curvilinear set of cutters for detaching the chump end bone, a knife for detaching the rump to permit the rest of the thigh to be carried away, a curved set of cutters for cutting off the top rump, rollers for lifting the bone and engaging it in an arc of cutters adapted to clamp resiliently around the thigh and having an oscillating rotary movement adapted to detach the meat from the bone.