Method for carrying out vertical boning of hams of pigs by manual and artisanal cutting, involves cutting ham manually by operator to ensure separation of knuckle, outside round meat and scallop parts relative to femur

摘要

The method involves positioning a ham (J) in upper and lower parts (M1, M2) between holding and restraining units, where the units in the upper part ensure suspension of the ham, and the units in the lower part ensure relative rigidity behavior of the ham. The ham is cut manually by an operator for ensuring separation of knuckle parts, outside round meat parts and scallop parts relative to femur up to level of a kneecap while the meat mass in connection with scallop is lowered vertically, so that the ham relative to an osseous part is separated and cut. The lower part carries out manual operation of boning according to an orientation and defined cutting lines. Independent claims are also included for the following: (1) a device for holding and restraining a ham in vertical position (2) an installation for vertical boning of hams.