3. Beef boning
In Australia, boning is usually conducted after
chilling, although the technique of hot-boning
(before-chilling boning) is used in some plants.
During boning, beef is subject to the most
handling and subsequent risk. Cross-
contamination and damage to the meat can
occur during this process. Damaged carcases
or meat cuts directly impact productivity and
therefore, profitability.
MLA's research and development during the
boning process focuses on:
Reducing contamination and meat damage
Improving productivity through automation
Minimising or removing occupational health
and safety risks
A key element in addressing the above
challenges has been the successful
development of manual assist devices.
Beef yield guide - This diagram illustrates from
where different cuts of meat are sourced on
the carcass. A Meat Technology Update on
Understanding Meat Yield is available.
