Related Information

Boning

In Australia, boning is usually conducted after chilling, although the technique of hot-boning is used in some plants.

Efficiency in boning is essential to ensure customer requirements are met and maximum yield is gained. 

Errors in cutting lines can result in high value meat being sold at lower prices or result in product being sold as trim, directly impacting the profitability of the industry.

In both beef and smallstock boning half carcase chains, quarter carcase chains, and table boning are all used at different stages in the boning process to break the carcase into primal cuts, sub-primal cuts and trim. 

During boning, meat is subject to the most handling and subsequent risk. Cross-contamination and damage to the meat can occur during this process.

Boning tasks often require highly skilled and experienced workers to ensure maximum yield and reduce errors. These workers are also exposed to a number of potential injuries. For this reason manual assist devices have been developed to remove the strain on workers performing boning tasks, while some fully automated boning solutions have been developed to remove workers from danger where possible.