AU2017265149A1

AU2017265149A1 - Meat processing device, an arm and methods of use thereof

Info

Publication number: AU2017265149A1
Application number: AU2017265149A
Authority: AU
Inventors: Warren Rice; Nigel Tiffin
Original assignee: Southern Engineering Solutions Ltd
Current assignee: Southern Engineering Solutions Ltd
Priority date: 2016-11-29
Filing date: 2017-11-24
Publication date: 2018-06-14

Abstract

Described herein is meat processing device designed to automate the process of separating layers of a meat cut such as removal of the fat cap from a rack barrel. An arm that both perforates and clamps a fat layer is also described along with methods of using the device described herein. In one aspect, an arm is described configured to grip and perforate a transition between a meat and fat layer on a meat cut, the arm comprising: an elongated shape terminating at one end with opposing jaws forming a head, the opposing jaws gripping and perforating the transition between a meat and fat layer on a meat cut; and wherein the opposing jaws are configured to be angled relative to the arm longitudinal length when in a closed position and a non-angled position when the jaws are open so that jaw closure about a meat cut or part thereof imposes a rotation force on the meat cut or part thereof being gripped thereby causing localised perforation/separation. Also described in further aspects are a meat processing device comprising the arm noted above and a method of removing a fat layer from a meat cut, the method sing the arm or device noted above. rir

Description

MEAT PROCESSING DEVICE, AN ARM AND METHODS OF USE THEREOF RELATED APPLICATIONS

This application derives priority from New Zealand patent application number 726901 incorporated herein by reference.

TECHNICAL FIELD

Described herein is a meat processing device. More specifically, a device is described to separate meat cut layers. An arm used as part of the device is also described along with methods of using the device and arm.

BACKGROUND ART

Meat cuts processed may have multiple layers, typically a fat layer and meat layer, that require separation as part of final cut manufacture. One key meat cut during processing of an animal is termed a rack barrel. The rack barrel comprises the mid torso portion of the animal incorporating a part of the animal spine or back bone and ribs extending in a curved manner from the back bone. The rack barrel in an unprocessed form comprises bone matter being the spine and rib bones, meat on these bones, and a fat layer (also termed a fat cap) on the outer surface. This meat cut is of relatively high value once processed, typically into rack form, often to a so-called French or Frenched cut with the rib endings exposed.

In the art, the rack barrel is processed manually with the fat cap being cut away from the meat and the ribs being cut to a uniform length, typically by a process worker manually passing the meat through a saw or blade. Existing methods take time, labour, are repetitive and, because of operator exposure to knives and cutting machinery, may be potentially hazardous and/or present a potential contamination risk.

Automation of meat processing is becoming common place in many meat processing facilities or operations as a means to reduce injuries, increase speed, reduce operating costs and produce a more consistent repeatable end product or at least to provide the public with a choice.

Further aspects and advantages of the meat processing device, arm and methods of use thereof will become apparent from the ensuing description that is given by way of example only.

SUMMARY

Described herein is meat processing device designed to automate the process of separating layers of a meat cut such as removal of the fat cap layer from a rack barrel. An arm that both perforates and clamps a fat cap is also described along with methods of using the device and arm are described herein.

In a first aspect, there is provided an arm configured to grip and perforate a transition between a meat and fat layer on a meat cut, the arm comprising: an elongated shape terminating at one end with opposing jaws forming a head, the opposing jaws gripping and perforating the transition between a meat and fat layer on a meat cut; and wherein the opposing jaws are configured to be angled relative to the arm longitudinal length when in a closed position and a non-angled position when the jaws are open so that jaw closure about a meat cut or part thereof imposes a rotation force on the meat cut or part thereof being gripped thereby causing localised perforation/separation.

In a second aspect there is provided a meat processing device comprising: at least one arm configured to grip and perforate a transition between a meat layer and a fat layer on a meat cut, the at least one arm comprising an elongated shape terminating at one end with opposing jaws forming a head, the opposing jaws gripping and perforating the transition between a meat and fat layer on a meat cut; and at least one conveying means that conveys the meat cut; wherein, when the conveying means moves the meat cut away from the at least one arm, an at least one gripped layer of the meat cut is torn from at least one further layer of the meat cut.

In a third aspect, there is provided a method of removing a fat layer from a meat cut, the method comprising the steps of: (a) selecting at least one meat processing device substantially as described herein; (b) fitting a meat cut to the meat processing device; and (c) actuating the meat processing device to cause the at least one conveying means to convey the meat cut and cause subsequent removal of at least one layer from the meat cut.

Advantages of the above described meat processing device, arm and method of use thereof may comprise one or more of:

Increasing production safety by minimising operator contact with moving parts and blades during a fat removal operation;

Contamination risk reduction by minimising contact with potential contamination risk areas such as operators, their clothing and their equipment;

Potential cost reduction associated with reduced staffing and faster processing;

Product uniformity in terms of fat layer removal and other attributes may be higher or more consistent than via manual processing;

The end product may achieve a higher value through greater uniformity and consistency.

BRIEF DESCRIPTION OF THE DRAWINGS

Further aspects of the meat processing device, arm and methods of use thereof will become apparent from the following description that is given by way of example only and with reference to the accompanying drawings in which:

Figure 1 illustrates a plan view of one embodiment of the meat processing device in an assembled form when in an unloaded position;

Figure 2 illustrates a side section view of the above embodiment of the meat processing device in an assembled form when in an unloaded position;

Figure 3 illustrates a front section view of the above embodiment of the meat processing device in an assembled form when in an unloaded position;

Figure 4 illustrates a perspective view of one embodiment of an arm in a closed grip configuration;

Figure 5 illustrates a side view of the above embodiment of an arm in a open grip configuration;

Figure 6 illustrates a rack barrel loaded onto the trolley ready for processing;

Figure 7 illustrates the trolley and rack barrel travelling along a rail and passing across disc blades;

Figure 8 illustrates a rack barrel reaching a stop position at the end of a rail and further illustrates the scoring blade cutting an incision through the fat cap along the rack barrel spine section length;

Figure 9 illustrates how the arms grip and perforate the fat cap from the meat;

Figure 10 illustrates the trolley beginning to move back down the rail away from the stop position;

Figure 11 illustrates the rack barrel returning to a loading end position with the fat cap removed; and

Figure 12 illustrates the rack barrel immediately prior to unloading with the fat cap removed.

DETAILED DESCRIPTION

As noted above, described herein is meat processing device designed to automate the process of separating layers of a meat cut such as removal of the fat cap from a rack barrel. An arm that both perforates and clamps a fat layer is also described along with methods of using the device described herein.

For the purposes of this specification, the term 'about' or 'approximately' and grammatical variations thereof mean a quantity, level, degree, value, number, frequency, percentage, dimension, size, amount, weight or length that varies by as much as 30, 25, 20,15,10, 9, 8, 7, 6, 5,4,3,2, or 1% to a reference quantity, level, degree, value, number, frequency, percentage, dimension, size, amount, weight or length.

The term 'substantially' or grammatical variations thereof refers to at least about 50%, for example 75%, 85%, 95% or 98%.

The term 'comprise1 and grammatical variations thereof shall have an inclusive meaning - i.e. that it will be taken to mean an inclusion of not only the listed components it directly references, but also other non-specified components or elements.

Note that reference may be made hereafter to the meat cut being a rack barrel however, as may be appreciated, other meat cuts may be processed using the device described.

The arm described may be configured to grip and perforate a transition between a meat and fat layer on a meat cut and to subsequently retain the layer in place while the remainder of the meat cut is conveyed away from the arm(s). The at least one arm may perform the grip, perforation and retention. As may be appreciated, achieving an initial start to the tearing process by at least partial perforation may be important so as to encourage complete removal of the layer. Incomplete starting or gripping or cutting between layers may result in mixed tearing or no tearing at all e.g. from slippage of the arm grip on the layer. The inventors have found that integrating a rotation step integral to the gripping step assists with gripping and commences the tearing process to enable reliable and repeatable tearing to occur.

In the above aspect, a first jaw may remain fixed while the opposing jaw may rotate about an axis when the jaws are opened and closed.

The rotation force applied to the meat cut may force the gripped layer to be at least partially rotated away from the ungripped layer.

The jaw head may be angled downwards from the arm and the angle of the jaw head in a closed position relative to the longitudinal arm length may range from approximately 90 to 170 degrees. The angle may be for example 90, or 100, or 110, or 120, or 130, or 140, or 150, or 160, or 170 degrees. The angle may range from 120 to 150 degrees.

Gripping may be actuated by movement of a pivot assembly on the arm, the pivot assembly moved by at least one actuating member. The at least one actuating member may be at least one piston or other reciprocating member.

The or a jaw may perform the functions of gripping through both partial insertion and clamping of the meat cut about a transition from meat to fat layer along with a grip function to hold the fat layer. The meat engaging end of the jaw or jaws may have a generally slender elongated shape of sufficient size to at least partially fit between a meat and fat layer.

The jaws may comprise arcuate cross-section planar members. This rounded shape may be useful to help hook the jaw ending between the layers.

The jaw endings that grip the meat cut may be blunt. Sharpened ends could be used but a blunt end has been found to be useful so as to start the perforation process as opposed to cutting into the meat/fat transition. Cutting may cause unwanted localised stresses leading to partial cutting into the meat and/or fat layer causing uneven separation during tearing.

The grip may be configured to move between open and closed positions, the closed position configured to have the head jaws substantially meeting and an open position with the head jaws separated and an opening located between the head jaws. Grip opening and closing may be generally controlled by at least two actuating members (e.g. pistons) moving the grip head jaws about at least one pivot joint.

Note that the head jaws may also overlap if desired however this may cause unwanted tearing about the grip point.

The at least one arm may comprise additional movement function, for example having both up or down motion and/or side to side motion. This movement function may be governed by at least one actuating member causing movement about at least one pivot axis. The actuating member may be at least one piston. Both up and down and side to side movement may not be essential. For example, movement may be restricted to a vertical plane and no side to side movement possible. The exact configuration may depend on the meat cut being designed for and for example, the regularity of the meat cut shape and whether arm head positioning is important or not given meat cut shape.

The arm may grip the meat cut layer or layers and conveying means movement moves the meat cut away from the at least one arm. The at least one arm jaws may be located so as to cause the meat cut layer or layers gripped to fold backwards from the meat cut as the meat cut is conveyed away from the arm.

The at least one conveying means may move the meat cut from a loading position to an operating region, the operating region being in proximity with the at least one arm. The loading position may typically be where an operator is able to fit a cut of meat such as a rack barrel over the conveying means. If the meat cut is a rack barrel, the rack barrel back bone portion runs parallel or longitudinal to the conveying means direction of motion and the rack barrel ribs extend about either side of the conveying means. Part or all of the operating region of the device may be located at the opposing end of the rail to the loading end. An enclosure may be fitted over the operating region.

The at least one conveying means may be a trolley mounted on a rail, trolley movement being reciprocal movement along the rail driven by a driving mechanism.

The driving mechanism for the conveying means may be at least one belt linked to at least one motor. The meat processing device may comprise two arms.

The at least one arm may be configured to extend from the device operating region periphery, typically from a support or wall about the operating region.

In a start position, the at least one arm may run parallel to and is at least partially offset from the conveying means.

In the embodiment with two arms, each arm in a start position may be located generally above and generally to each side of the rail or conveying means direction of travel.

The device may further comprise at least one scoring blade that acts to score an incision into the top of the meat cut prior to tearing occurring. This scoring cut or incision may be useful to reduce the force needed to separate the layers.

The incision depth may be equivalent to the depth of the at least one layer of the meat cut to be separated.

The at least one scoring blade may be located above the conveying means and may interfere with the path of travel of the meat cut causing the at least one scoring blade to score the incision into the meat cut as the meat cut is conveyed.

The at least one scoring blade may comprise at least one disc with a sharpened edge, the disc being mounted from a mount assembly, the mount assembly guiding and optionally biasing the at least one disc to interfere with and impose a scoring force on the at least on disc and in turn to the meat cut.

Design decisions regarding mount assembly movement and position may be predetermined by the meat cut shape and size. For example, in the case of a rack barrel, the at least one scoring blade may be a disc or two discs aligned to roll along the spine length of the rack barrel as the rack barrel is conveyed in to the operating region so as to score the fat cap layer into two sides.

In some cases, the scoring blade assembly may not be needed, the meat cut size, shape and composition determining whether scoring is required or not.

The device may further comprise at least one cutting blade located alongside the at least one conveying means that is positioned to interfere with the path of movement of the meat cut as it is conveyed and, as the meat cut passes the at least one cutting blade, at least part of the meat cut is cut from the at least one conveying means.

The at least one cutting blade may be at least one rotating disc blade located about the operating region entrance. The rotating disc blades may be located angularly about the operating region entrance. The disc blades are not essential but, for a rack barrel may have the added function of being used to trim the rib length of the rack barrel on one or both sides to an even length. Even length and a clean cut may be important factors in determining rack meat cut value - consistently even length and a clean cut are valued and can be difficult to achieve when processing a rack barrel manually.

In addition, the speed with which the cut can be made including on both sides of the rack barrel makes this aspect of the device desirable. Note that alternative meat cuts may not use or require the disc blades and these blades may be removed or altered in orientation or location to suit the cut of meat being processed.

The at least one arm used in the meat processing device described herein may be that substantially as described above in the first aspect. As noted above, a final function of the arm may be tearing of the fat layer from the meat. Tearing may be achieved by the arm gripping the fat layer while the trolley and meat cut thereon are conveyed away from the arms and back towards the loading end.

Actuation of the at least one arm may occur when the conveying means or a part thereof reaches a stop position inside the operating region.

Subsequent tearing of the layer or layers from the meat cut caused by return conveying means movement may occur once the at least one arm jaws reach a closed position.

Optionally, at least one sensor system incorporating at least one controller may also be used to help the device sense the presence of meat cut and the meat cut location on the device. This is not however essential.

Actuation of the conveying means post meat cut loading may, for example, be completed by the operator pushing a button or similar to commence conveying means movement into the operating region.

Using the specific example of a rack barrel, the method is described in further detail. The rack barrel comprises a spine section and rib sections, the rib sections being positioned on either side of the conveying means while the conveying means is in the loading region. The rack barrel further comprises a fat cap or fat layer on the top of the rack barrel requiring removal while the rib sections require trimming to an even length.

The conveying means referred to as a trolley on a rail hereafter and rack barrel travel along a rail and pass across the disc blades. As the trolley moves forwards, the rib section endings are trimmed via the disc blades to an even length with the off cut rib endings dropping below the processing area and removed for further processing. Two opposing disc blades may be used to cut both rib sections in the one pass.

As the rack barrel travels to the stop position at the end of the rail, the scoring blade may cut an incision through the fat layer along the rack barrel spine section length. Scoring occurs as the trolley moves to the stop position, the scoring blade being positioned in the path of movement so as to cause interference between the scoring blade and rack barrel.

Once the stop position is reached, at least one arm may grip and perforate the fat layer from the meat, perforation occurring as the jaws close causing partial rotation of the fat cap from the meat layer. Gripping may occur on either side of the rack barrel assuming two arms are used, gripping occurring in one embodiment part way about the rib section sides.

During this arm gripping step, the trolley may remain stationary. Post gripping, the trolley may begin to move back down the rail away from the stop position. As trolley return movement occurs, the fat layer is pulled from the meat via a tearing action with the fat cap being pulled back from the meat layer during return movement.

The rack barrel may return to a loading end position allowing an operator to remove the stripped meat cut from the trolley. The fat cap may be dropped by the at least one arm below the meat processing device for example to a slide or conveyer where the fat cap is removed for further processing.

The embodiments described above may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more said parts, elements or features.

Further, where specific integers are mentioned herein which have known equivalents in the art to which the embodiments relate, such known equivalents are deemed to be incorporated herein as of individually set forth.

WORKING EXAMPLES

The above described meat processing device, arm and methods of use there are now described by reference to a specific example. EXAMPLE 1

Figures 1, 2 and 3 illustrate plan, side section and front section views of one embodiment of the meat processing device in an assembled form when in an unloaded position. Referring to these Figures, the device generally indicated by arrow 1 comprises a conveyer belt 2 located about a rail 3. A trolley 4 is driven by the conveyer belt 2 to move back and forth in a reciprocal manner along the rail 3 as indicated by arrow X best seen in Figure 2. The trolley 4 shown in the Figures, particularly Figure 2, shows the trolley 4 in a start position with the trolley 4 located at a loading end 5 of the device 1 - that is, the end where an operator (not shown) is able to fit a cut of meat such as a rack barrel (not shown) over the trolley 4 so that the rack barrel back bone portion (not shown) runs parallel or longitudinal to the trolley 4 direction of motion in direction X. The rack barrel (not shown) rib bones (not shown) overhang the trolley 4 on either side of the rail 3 when the rack barrel is properly loaded. Note that reference is made hereafter to the cut of meat being a rack barrel however as may be appreciated, other meat cuts may be processed using the device 1 described.

The operating region of the device 1 is generally indicated by arrow 6 being at the opposing end of the device 1 to the loading end 5. The operating region 6 may comprise an arm or arms 7. Two arms 7 are referred to hereafter although more arms 7 may be used or only one arm 7 used depending on the cut of meat (not shown) being processed. The arms 7 extend from the device 1 rear end 8, typically from a support or enclosure wall 9 about the operating region 6. In a start position, the arms 7 extend approximately parallel to the rail 3 so that the arm 7 endings 10 are located towards the loading end 5 of the device 1 slightly off set above and to the side of the trolley 4 and rail 3.

Above the rail 3 and in the operating region 6 is positioned a scoring blade assembly 11 best seen in Figure 2. The scoring blade 11 comprises a disc or discs (not shown) with sharpened edges. The disc or discs are mounted onto a blade arm 12, the blade arm 12 being pivotally mounted to a guide 13. The blade arm 12 is urged via a bias (not shown) to pivot to a stop position substantially in-line with a meat cut (not shown) as it enters the operating region 6. The scoring blade assembly 11 is designed to score or insert a small cut into the top of the meat cut (not shown) as it is conveyed into and/or out of the operating region 6. The guide 13 may be fixed in place during operation or may slide along an overhead beam either automatically or manually. The decision regarding guide 13 movement and position may be predetermined by the meat cut shape and size. In some cases, the scoring blade assembly 11 may not be needed at all, the meat cut size, shape and composition determining whether scoring is required or not. The scoring blade assembly 11 may however be useful when processing a rack barrel as the scoring blade assembly 11 provides a cut or incision through the fat cap layer prior to removal of the fat cap.

This cut or incision may be useful to reduce the force needed to separate the fat cap from the rack barrel. A further optional feature of the device 1 may be cutting blades 14 located at the entrance to the operating region 6, shown in Figures 1-3 as rotating disc blades 14 located angularly about the operating region 6 entrance. The disc blades 14 are not essential but, for a rack barrel may have the function of being used to trim the rib length of the rack barrel on one or both sides to an even length. Even length and a clean cut can be important factors in determining rack meat cut value - consistently even length and a clean cut are valued and can be difficult to achieve when processing a rack barrel manually. In addition, the speed with which the cut can be made including on both sides of the rack barrel at once makes this aspect of the device 1 desirable. Note that alternative meat cuts may not use or require the disc blades 14 and these blades 14 may be removed or altered in orientation or location to suit the cut of meat being processed.

Turning back to the arm or arms 7 and also referring to Figures 4 and 5, the arm or arms 7 perform a grip and perforation function. Referring to one arm 7 for ease of description, the arm 7 comprises movement function having both up or down motion indicated by arrow Y and grip head 50 opening and closing function indicated by arrow Z. In the design shown, side to side movement is not catered for but could be incorporated if desired, for example through altered pivot points.

Up and down movement of the arm 7 is generally controlled by piston 51 causing rotation of the arm 7 about pivot points 52. Up and down movement may be required to correctly position the grip head 50 in alignment with the meat cut. Using the example of a rack barrel, correct alignment may be grip head 50 placement in alignment with the transition from meat to fat cap on the rack barrel exterior.

Grip jaw 50A opening and closing is generally controlled by pistons 53 and 54 about pivot joints 55, 56, 57, 58 and 59. Figures 1-4 show the grip jaws 50A in a closed position while Figure 5 shows the grip jaws 50A in an open position. The grip head 50 and jaws 50A have been carefully designed to perform the functions of gripping through both partial insertion and perforation of the meat cut about a transition from meat to fat layer along with a grip function to hold the fat layer. The grip 50 achieves this in the embodiment shown by have two opposing rounded jaws 50A that meet together when the grip head 50 is closed and pull apart when the grip jaws 50A are open. The jaws 50A are shaped to have two arcuate cross-section endings, the meat engaging end of the jaws 50A having a generally slender elongated shape of sufficiently small size to fit between a meat and fat layer. In the embodiments shown in the

Figures, the meat engaging ends 61, 62 of the grip jaws 50A are blunt. Sharpened ends 61, 62 could be used but a blunt end has been found to be useful so as to start the perforation process as opposed to cutting into the meat/fat transition. Cutting may cause unwanted localised stresses leading to partial cutting into the meat and/or fat layer causing uneven separation during tearing.

As noted above, a final function of the arm 7 is tearing of the fat layer from the meat. Tearing is achieved in the embodiment shown by the arm 7 gripping the fat layer while the trolley 4 is driven away from the arms 7 and back towards the loading end 5. As the trolley 4 moves, the fat layer is torn or pulled backwards away from the meat. One additional function of the arm 7 grip 50 may be that the grip jaws 50A act to at least partially rotate the fat layer once gripped from the meat cut as part of the initial perforating and gripping action. This at least partial rotation action may act to urge tearing from the meat thereby allowing easy removal of fat layer from the meat. At least partial rotation may be achieved by having the grip head 50 located on an angle when in a closed position relative to the general arm 7 orientation, this angle shown as arrow AA in Figure 4 may range from 90 to 170 degrees, in some embodiments being from around 110 to 130 degrees.

Sensor systems (not shown), may also be used to help the whole device 1 sense the presence of meat cut and the meat cut location.

Actuation of the trolley 4 post meat cut loading may for example be completed by the operator pushing a button or similar to commence trolley 4 movement into the operating region 6.

Cutting of the rib bone length via the disc blade or blades 14 may happen automatically as the trolley 4 is moved into the operating region 6 when the rib bones are moved past the disc blades 14.

Actuation of the scoring blade 11 may happen automatically as the meat cut is moved by the trolley 4 towards a stop position, the meat cut passing under the scoring blade 11 as the trolley 4 moves.

Actuation of the arms 7 may occur when the trolley 4 reaches a stop position inside the operating region 6. Subsequent tearing of the fay layer from the meat caused by return trolley 4 movement may occur once the grip 50 return to a closed position.

The method of operation is now disclosed with reference to the meat cut being a rack barrel and use of a device 1 incorporating two arms 7.

Figure 6 shows the rack barrel 100 loaded onto the trolley 4. The rack barrel 100 is part obscured however it comprises a spine section 101 and rib sections 102, the rib sections 102 being positioned on either side of the trolley 4. The rack barrel 100 comprises a fat cap or fat layer 103 on the top of the rack barrel 100 requiring removal while the rib sections 102 require trimming to an even length.

Figure 7 shows the trolley 4 and rack barrel 100 travelling along the rail 3 and passing across the disc blades 14. As the trolley 4 moves forwards, the rib section 102 endings are trimmed via the disc blades 14 to an even length with the off cut dropping below the processing area and conveyed away. Two opposing disc blades 14 may be used to cut both rib sections 102 on the one pass.

Figure 8 shows the rack barrel 100 reaching the stop position at the end of the rail 3 and illustrates the scoring blade 11 cutting an incision through the fat layer 103 along the rack barrel 100 spine section 101 length. Scoring occurs as the trolley 4 moves to the stop position, the scoring blade 11 being positioned in the path of movement so as to cause interference between the scoring blade 11 and rack barrel 100.

Figure 9 shows how the arms 7 grip and perforate the fat layer 103 from the meat. Gripping occurs on either side of the rack barrel 100 part way about the rib section 102 sides. When the arm 7 grip jaws 50A tighten rotation of the layer partly occurs causing the fat layer 103 to be partly removed and perforated from the meat. During this step, the trolley 4 remains stationary.

Figure 10 then shows the trolley 4 beginning to move back down the rail 3 away from the stop position. As trolley 4 return movements occurs, the fat layer 103 is pulled from the meat via a tearing action.

Figure 11 shows the rack barrel 100 returning to a loading end 5 position with the fat layer 103 removed. In the background of the image, the fat cap (halved) 103 can be seen being retained by the arms 7.

Figure 12 shows the rack barrel 100 immediately prior to unloading with the fat layer 103 removed. In the background, the arms 7 have disengaged the fat layers 103, having dropped the fat layer halves 103 below the device 1 to a conveyer where the fat layers 103 are moved for further processing.

Aspects of the meat processing device, arm and methods of use thereof have been described by way of example only and it should be appreciated that modifications and additions may be made thereto without departing from the scope of the claims herein.

Claims

WHAT IS CLAIMED IS:

1. An arm configured to grip and perforate a transition between a meat and fat layer on a meat cut, the arm comprising: an elongated shape terminating at one end with opposing jaws forming a head, the opposing jaws gripping and perforating the transition between a meat and fat layer on a meat cut; and wherein the opposing jaws are configured to be angled relative to the arm longitudinal length when in a closed position and a non-angled position when the jaws are open so that jaw closure about a meat cut or part thereof imposes a rotation force on the meat cut or part thereof being gripped thereby causing localised perforation/separation.
2. The arm as claimed in claim 1 wherein a first jaw remains fixed while the opposing jaw rotates about an axis when the jaws are opened and closed.
3. The arm as claimed in claim 1 or claim 2 wherein the rotation force applied to the meat cut forces the gripped layer to be at least partially rotated away from the ungripped layer.
4. The arm as claimed in any one of the above claims wherein the jaw head is angled downwards from the arm and the angle of the jaw head in a closed position relative to the longitudinal arm length ranges from approximately 90 to 170 degrees.
6. The arm mas claimed in any one of the above claims wherein the jaws comprise arcuate cross-section planar members.
7. The arm as claimed in any one of the above claims wherein the jaw endings that grip the meat cut are blunt.
8. The arm as claimed in any one of the above claims wherein gripping is actuated by movement of a pivot assembly on the arm, the pivot assembly moved by at least one actuating member.
9. The arm as claimed in any one of claims the meat engaging end of the jaw heads having a generally slender elongated shape of sufficient size to at least partially fit between a meat and fat layer.
10. The arm as claimed in any one of the above claims wherein the grip is configured to move between open and closed positions, the closed position configured to have the head jaws substantially meeting and an open position with the head jaws separated and an opening located between the head jaws.
11. A meat processing device comprising: at least one arm configured to grip and perforate a transition between a meat layer and a fat layer on a meat cut, the at least one arm comprising an elongated shape terminating at one end with opposing jaws forming a head, the opposing jaws gripping and perforating the transition between a meat and fat layer on a meat cut; and at least one conveying means that conveys the meat cut; wherein, when the conveying means moves the meat cut away from the at least one arm, an at least one gripped layer of the meat cut is torn from at least one further layer of the meat cut.
12. The meat processing device as claimed in claim 11 wherein the at least one conveying means moves the meat cut from a loading position to a processing position, the processing position being in proximity with the at least one arm.
13. The meat processing device as claimed in claim 11 or claim 12 wherein the conveying means is a trolley mounted on a rail, trolley movement being reciprocal movement along the rail driven by a driving mechanism.
14. The meat processing device as claimed in any one of claims 11 to 13 wherein, in a start position, the at least one arm runs parallel to and is at least partially offset from the conveying means.
15. The meat processing device as claimed in any one of claims 11 to 14 wherein the meat cut is a rack barrel and the rack barrel is positioned over the trolley so that the ribs rest on either side of the conveying means.
16. The meat processing device as claimed in any one of claims 11 to 15 wherein the device further comprises at least one scoring blade that acts to score an incision into the top of the meat cut prior to tearing occurring.
17. The meat processing device as claimed in claim 16 wherein the incision depth is equivalent to the depth of the at least one layer of the meat cut to be separated.
18. The meat processing device as claimed in claim 16 or claim 17 wherein the at least one scoring blade is located above the conveying means and interferes with the path of travel of the meat cut causing the at least one scoring blade to score the incision into the meat cut as the meat cut is conveyed.
19. The meat processing device as claimed in any one of claims 16 to 18 wherein the at least one scoring blade comprises at least one disc with a sharpened edge, the disc being mounted from a mount assembly, the mount assembly guiding the at least one disc to interfere with and impose a scoring force on the at least one disc in turn to the meat cut.
20. The meat processing device as claimed in any one of claims 11 to 19 wherein the device comprises at least one cutting blade located alongside the at least one conveying means that is positioned to interfere with the path of movement of the meat cut as it is conveyed and, as the meat cut passes the at least one cutting blade, at least part of the meat cut is cut from the at least one conveying means.
21. The meat processing device as claimed in claim 20 wherein the at least one cutting blade is at least one rotating disc blades located angularly about the operating region entrance.
22. The meat processing device as claimed in any one of claims 11 to 21 wherein the at least one arm is at least one arm as claimed in any one of claims 1 to 10.
23. A method of removing a fat layer from a meat cut, the method comprising the steps of: (a) selecting at least one meat processing device as claimed in any one of claims 11 to 22; (b) fitting a meat cut to the meat processing device; and (c) actuating the meat processing device to cause the at least one conveying means to convey the meat cut and cause subsequent removal of at least one layer from the meat cut.