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custom deboning

9 Reasons a Custom Deboning System is Better

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When it comes to equipping your deboning operation with the necessary sanitary equipment, you want the best bang for your buck. Go too cheap, and the equipment is likely to break down or wear out on you quickly. Spend too much, and the higher ups are going to question your budgetary decisions. You need to find the right balance of longevity, durability, and assimilation into your operation, as well as cost, wait time, and delivery.

Finding the right equipment to fit that bill is near impossible. Do a quick Google search for deboning equipment, and you’ll find pages upon pages of results – and there’s no guarantee that you’ll find what you need in the first few pages. Who has time for that?!

There should be a better way to find the deboning equipment you need.

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ergonomic risks

Ergonomic Risks in Poultry Deboning

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A standard poultry deboning operation includes six main tasks – each with it’s own ergonomic and safety risks. While ergonomic risks exist in any processing operation, due to the constant and repetitive motions involved in manning processing work stations, poultry deboning has a number of safety risks as well – from the use of knives, trimmers, and pullers.

Knowing the typical ergonomic risks associated with a poultry deboning line can better prepare you to invest in equipment and proper training to lower those risks and keep your employees safe. Here are just some of the ergonomic risks listed out by deboning task:

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deboning room

3 Basic Principles of a Deboning Room

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When it comes to setting up your deboning room operation, there are three basic layouts that are most often used. Each layout offers its own advantages, based on the goals you are trying to achieve with your processing line, and can be combined to create a multi-functioning deboning room.

Here are the three basic room layouts, along with the advantages and benefits of each layout:

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meat cutting sanitation

Meat Cutting Sanitation Tips

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Proper cleaning is important in your meat cutting sanitation efforts. Not only are there numerous federal, state, and industry regulations on proper sanitation which need to be followed, but regular cleaning of equipment also prolongs the life of your equipment and reduces product contamination.

According to Alabama A&M and Auburn Universities, a seven-step process is commonly used in proper meat cutting sanitation facilities, including1:

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