METHOD AND DEVICE FOR BONING MEAT

摘要

1. A method for boning meat from a carcass and more particularly, but not exclusively, from the half-carcass of quadrupeds, notably of sows, which method is characterised in that the skinned carcass is suspended with its longitudinal axis directed vertically, and the meat thereof is held stretched at least transversely, then all the bones are withdrawn successively so as to leave suspended a "coat" of meat wherein the anatomy of the muscles is intact.