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Maximize Leg Yield and Product Appearance
Leg Processing
Maximize Yield. Retain the Oyster. Control Skin Appearance.
The Leg Processor 6340 gives poultry processors greater control over yield, product appearance, and oyster recovery. Through precise, anatomical leg removal, it ensures clean separation of the whole leg while maximizing the value of every saddle. From retaining valuable oyster meat to achieving the desired skin presentation, the Leg Processor delivers the flexibility and consistency needed to meet market requirements and produce high-quality end products.
Benefits
- Precise hip joint dislocation for clean leg separation
- Maximized leg meat yield
- Superior oyster meat retention
- Flexible skin management for market-specific appearance
- Minimal bone contamination
- Minimized additional rework
- Flexibility in production
Maximize the Value of Oyster Meat
A key performance indicator in leg processing is the recovery of oyster meat—the two small but highly valuable muscles located near the hip joint. As a premium dark meat product, retaining the oyster on the leg can significantly increase product value.
The Leg Processor 6340 provides full control of the cutting process, ensuring the oyster remains attached to the leg whenever required. This helps processors maximize yield and capture the full value of every saddle.
Flexible Skin Management
Market requirements vary, and so do expectations for product appearance. The BAADER Leg Processor offers advanced skin management capabilities, allowing processors to control both back skin and abdominal skin according to specific product specifications.
For maximum leg yield, skin can remain fully attached to the leg. When a shorter skin appearance is preferred, both sides can be precisely trimmed. This flexibility enables processors to consistently deliver products that meet customer and market expectations.
How can we help you?
Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.
