Flexible Cut-Up for Changing Market Demands and High-Yield Leg Processing
Today's poultry plants rarely produce a single product. Whole birds, wings, leg products, breast meat, and deboning all compete for capacity on the same processing line. An effective cut-up system must therefore offer the flexibility to process each bird into a variety og different cuts that each optimize the value of every product and meet a variety of customer specifications. Every cut made on the cut-up line has a direct impact on yield, product quality, and ultimately the value of the finished product.