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Why Cutting Matters
· Value Creation: Individual cuts command 2-4x the price of half-carcass
· Market Flexibility: Different cuts serve retail, foodservice, and processing channels
· Quality Control: Finishing trimming ensures every cut meets appearance standards
· Yield Optimization: Precise cutting maximizes edible meat yield from each carcass
· Traceability: Each cut is traceable back to its source carcass
Equipment Summary
Code | Equipment | Role |
E17 | Sectional Cutting Saw | Coarse split of half-carcass into wholesale cuts |
E18 | Cutting Production Line | Automated portioning and grading conveyor |
E19 | Finishing Workbench | Manual trimming and final quality check |
Cutting Hierarchy
Stage | Cut | Typical Weight | Main Markets |
Whole carcass | Half-carcass | 35-45 kg | Wholesale, export |
Coarse split | Forequarter | 18-22 kg | Processing, foodservice |
Coarse split | Hindquarter | 15-20 kg | Retail, foodservice |
Fine cut | Shoulder, belly, loin, ham | 0.5-8 kg | Retail display |
Portioned | Steaks, chops, cubes | 0.1-2 kg | Retail, QSR |
Process Flow
Chilled half-carcass → Sectional Cutting Saw (coarse split into wholesale cuts)
↓
Cutting Production Line (portioning, grading by weight and quality class)
↓
Finishing Workbench (manual trim, fat/lean ratio adjustment, final QC)
↓
Labeling with weight/traceability → (to Packaging)
