The pigs are generally divided into front legs, middle parts, and hind legs by a disc segment saw, and then go to three segment conveyor lines for fine segmentation.
Among them, the main products of hind legs are as follows:
1. Hind leg muscle (No. Ⅳ meat)
Muscles of the hind legs cut from the connection between the lumbar spine and the lumbar sacral spine (one and a half sections of the lumbar spine are allowed);
2. Skinned and boneless hind legs
The hind legs cut off from the junction of the lumbar and sacral vertebrae (one and a half lumbar vertebrae are allowed) are deboned, and the fat layer is slightly trimmed.
3. Coccyx
It is taken from the lumbar sacral vertebra to the last caudal vertebra, with an appropriate amount of interosseous meat.
4. Small hoof
It is taken from the leg ring (that is, the ankle joint) after sawing off about 2-3cm above the tarsal joint of the hind leg. The skin is complete or slightly long, preferably covering the leg bone, with tendons.
5. Back Elbow with Bone
Cut off the hind hoof from the thinnest part of the leg bone (above the leg ring); then cut off the hind leg from the knee joint, with skin, bone and inner and outer tendons of the hind leg;
6. Other
Inner leg meat, outer leg meat, monk’s head, pig hindquarters, rump meat, hind leg bones, wishbones, small joints, minced fat, minced meat, etc.
After the pig carcass is unloaded, workers in the cutting workshop use circular saws, bone saws, pneumatic rib saws, cutting knives and other tools to carry out orderly cutting and trimming according to the processing technology requirements.
According to output and processing requirements, the conveyor line can be divided into single-layer conveyor, double-layer conveyor and three-layer conveyor line. Our company can provide complete design schemes and quotations according to customer requirements.
Post time: Jul-13-2023