JPH031941B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for dividing a carcass, which is mainly used when processing a large amount of carcass, and particularly when dividing a whole carcass into two vertically along the spine. This has been improved so that the bones can be quickly removed from the meat by dividing the meat into half circles so that no vertebrae remain.

Traditionally, the carcass is cut vertically along the midline, and the half-round carcass is divided into two equal halves, with the vertebrae cut in the center remaining equally divided between each half. . For this purpose, the half-round carcass is further divided into three parts: the front part including the neck, the body part including the loin and ribs (middle part), and the thigh part including the loin part (hind part). After dividing, the vertebrae and associated vertebrae spines were removed from each part, which had the drawback of requiring an extremely large amount of labor and time. In other words, cut open the vertebrae and vertebral spines that appear on the vertical two-part cut plane by moving a knife held vertically in a zigzag pattern, and cutting out the sides of each bone (the back side where the bone is in close contact with the flesh). The vertebrae and vertebrae spines were removed separately by cutting them apart, which required a lot of time and effort. Furthermore, if performed by an unskilled person, there is a drawback that punctures and cuts are likely to occur unnecessarily, reducing the commercial value of the meat.Therefore, there is a strong desire in the meat industry to shorten processing time and save labor.

In the present invention, a whole carcass is vertically divided into two parts along the side of the vertebrae and one side of the ribs is cut along the base, and then the half-round carcass is divided into two halves. , 3 each on the torso and thighs.
A new carcass dividing method that shortens the dividing processing time, saves labor, and can be easily performed even by inexperienced people, and allows for the widespread use of automatic machines such as electric knives. was provided.

Embodiments of the present invention will be described below with reference to the drawings.

Figure 1 shows a whole carcass O suspended from the ceiling with a chinchilla or the like, cut into two vertically using a conventional electric saw. This vertical division into two is
It is carried out by cutting plane L along the side of the vertebrae and along the base of the rib on one side, and the second
As shown in the figure, one half-circle Ol has its cut surface L.
Vertebrae 1 and vertebral spines 2 appear with almost no cut surfaces, and in the other semicircle Or, the cut end surfaces of the bases 3' of each rib 3 are lined up with almost no vertebrae 1 and vertebral spines 2 remaining. 4 is cartilage attached to the rib 3;

Figure 3 shows that one half-round Ol is divided horizontally into three parts, the butt part Al, the body part Bl, and the thigh part Cl, at a predetermined cutting position with the bone attached, and the body part Bl is further cut into the loin part. The figure is vertically divided into two parts: the back part Ba including the body part, and the abdominal part Bb including the rose part. Figure 4 also shows the above-mentioned back Ba.
This shows that vertebra 1 and vertebral spine 2 are removed by resection. That is, the cut surface L when half round is placed on the base plate 5.
Place the vertebrae 1 and vertebra spine 2 that appear on the lateral three-part end face upward, and cut along the cutting direction line L ₁ shown in the figure.
Accordingly, the vertebrae 1 and the vertebrae spine 2 are removed in one operation by cutting in a plane direction along the side surface that is in close contact with the meat (the back surface of the bone as seen from the table). Although not shown, vertebra 1 from the lower part Al and the thigh part Cl
The removal of the vertebral spine 2 is also performed by making a planar cut along the side surface of the bone in the same manner as described above. Next, from the dorsal part Ba from which vertebrae 1 and vertebrae spines 2 have been removed as described above, along the cutting direction line _L2 shown in Fig. 4, the upper ribs 3a lined up with the cut surface exposed are also cut on the side of the bone. Excise in one motion by making a flat cut along the abdomen.
From Bb, as shown in Fig. 5, cut the lower rib 3b flatly according to the cutting instruction line _L3 .
remove. Furthermore, this vertical division of the body Bl is as follows:
Easy plane resection of vertebra 1, vertebral spine 2 and rib 3.
I did it to make it easier.

Next, FIG. 6 shows the removal of bone from the torso Br obtained by horizontally dividing the other half-circle Or into three parts at the same predetermined positions. When the cut surface L of the body part Br is shown as a half-round surface, the cut surfaces of the bases 3' of the ribs 3 are lined up. Cutting instruction line shown inside
By moving onto the curve according to L ₄ , the part Br
This shows that the ribs 3 and cartilage 4 are removed by curved resection in one motion. It goes without saying that the removal of bones from the hips and thighs other than the above-mentioned torso Br is similar to the conventional method for removing bones from the above-mentioned regions, since vertebrae 1 and vertebrae spine 2 do not exist in those regions from the beginning. It is simple and easy in comparison.

As described above, a whole carcass is divided into two vertically along the side of the vertebrae and one side of the ribs is cut along the base, and then the half-round carcass is cut into two parts. According to the present invention, which divides the carcass into three parts, the carcass, the trunk, and the thigh, the vertebrae and vertebrae spines, which were conventionally cut longitudinally at the center and divided into two parts, are present only in one side. Therefore, the time-consuming work of removing vertebrae and vertebrae spines can be completed by processing only one carcass, and processing time can be shortened. In addition, since the other carcass does not require removal of the vertebrae and vertebrae spines, there will be unnecessary scratches and scratches even if handled by inexperienced personnel.
The occurrence of puncture wounds can be suppressed. Furthermore, when carrying out the present invention, as shown in the examples, by removing vertebrae and vertebral spines by plane cutting along the side of the bone or curved cutting, electric power can be used instead of a hand knife or knife. The use of automatic blades such as saws can be widely adopted, and this greatly contributes to the mechanization of this type of processing work.

[Brief explanation of the drawing]

The drawings schematically show an embodiment of the present invention according to the processing procedure, and FIG. 1 is a rear view of a carcass divided into two parts according to the invention, FIG. Figure 3 is an elevation view of one carcass divided into parts, Figure 4 is an elevation view showing an example of bone removal from the back of the same as above, and Figure 5 is an example of bone removal from the abdomen of the same as above. FIG. 6 is an elevational view showing an example of bone removal from the other torso. O... Whole carcass, Ol... One half round carcass,
Or...other half-round carcass, L...cut surface, Al...
...Head, BlBr...Torso, Ba...Back, Bb...
Abdomen, Cl...Thigh, 1...Vertebrae, 2...Vertebral spines,
3...Rib, 3a...Upper rib, 3b...Lower rib, 4...Cartilage, _L1 , _L2 , _L3 , _L4 ...Cutting instruction line, 5...Bed plate.

Claims (1)

[Claims] 1 Cut the whole carcass vertically along the side of the vertebrae and along the base of the ribs on one side.
A method for dividing a carcass, which comprises dividing the carcass into three parts, and then dividing the half-round carcass into three parts, each into a heel part, a trunk part, and a thigh part.