Bovine deboning rooms

Automation in the bovine deboning room

DGS’ bovine deboning rooms are customer-specific and ergonomic. When designing, we take hygiene, safety and the requirements of European regulations into account. From the cold stores, the bovine carcasses (front and hind legs) are transferred to the boning room where they are cut, boned, trimmed and packaged.

Boning at DGS starts with hanging pre-processing, where the carcass is cut and boned while hanging on a conveyor. For further automation, we offer hip bone tractors, for example, to take heavy physical labour out of the hands of operators. We also offer boning lines (both table-top and vario), edging lines (table-top) and fleece lines (also table-top).

Deboning on belts

This ergonomic pace deboning line is a conveyor belt that can be arranged in several layers. This allows the product to be transported further and further while pieces of processing waste are easily disposed of in crates placed on the lower belt. The upper conveyor also acts as a work table for the operators along the line, with the pace of work being determined by the speed of the belt. Optionally, screens can be added at the workstations that show automated cutting instructions for each carcass. Once the carcass is boned, the products are further transported by conveyor or in crates.

Deboning on tables

Unlike pace deboning, table deboning does not involve working the meat on the conveyor belt. Table deboning is the simplest, classic deboning method. The product is placed off the conveyor belt onto the table for boning. After cutting, the cutting waste can be easily disposed of in crates placed next to the table. The hygienic design of the cutting table makes the system easy to clean, and to ensure an ergonomic workplace, the cutting plates are individually height-adjustable.