MEAT+POULTRY - March 2015 - 93

workers," Williams says.
Depending on if a production
line is designated as a front-half
or whole-bird deboning operation,
the number of workers involved in
the process varies. For front-half
deboning, one person loads the
birds on the cone followed by
workers who cut the breast,
followed by someone who uses
the wings to remove the breast and
skin by pulling on the wings.
Next the removal of the tender
is the focus. For breast removal
there are typically eight or 10
workers involved. During front-half
deboning, the tenderloin is left
on the carcass after the breast is
removed, and it is removed last. At
a typical, large-scale plant, it isn't
uncommon for up to 30 people to
be working on a complete deboning
line for breast and thigh meat.
Front deboning lines usually
include carcass halves, where
the back halves are mechanically
deboned, but many plants,
including Wayne Farms', still do
whole-bird deboning by hand.
"The idea is to cut the tendons
in specific areas to loosen the
muscle from the carcass and use
the muscle to strip it away from
the carcass," Williams says. "That
is how yield is increased." He
reiterates the importance of where
the initial cuts are made with the
goal of stripping the meat off the
carcass all in one piece.
He says there have been some
innovations in the deboning
process, but it is still done in most
plants by hand, by trained workers,
just as it was in the 1980s.

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©2015 Gainco, Inc. All rights reserved.

800-467-2828 gainco.com
www.meatpoultry.com | 03.15 | MEAT+ POULTRY

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MEAT+POULTRY - March 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - March 2015

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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
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