Automated Meat Recover Off Featherbones

Currently the featherbones are cut off the carcass half as a “rack”, thus consigning any meat in between the featherbones as a lower grade product in terms of economic recovery. If the featherbones can be cleanly separated or prised off the primal cut, leaving all the meat/gristle/fat behind, then the weight of the adjacent primal cut would be increased by this “recovered” meat.

This R&D Project was to take a close look at this task and to create concepts that might have potential for further development. The final concept would need to support a production method that would be economic based on the value of the recovered meat alone.