Items Tagged with 'meat cutting'

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

The driving forces for automation adoption in any production/manufacturing environment are constantly changing, but the metric is usually bottom-line cost.

Researchers at the Georgia Tech Research Institute (GTRI) recently completed the second year of a three-year project to rebuild their Intelligent Cutting and Deboning System

Wenneman Meat Co. overcame a devastating plant fire in 2011 that forced them to completely rebuild their facility.

Yield is key to profitability. Just as in other areas of processing, cutting and deboning have a direct impact on yield and, in turn, quality.

For processors, cleanly sliced proteins mean no tearing, smearing, or frayed and torn edges, in addition to no separation from core binding within the slices.

Kari Underly is a woman at the forefront of her craft and a force to be reckoned with.

Jacksonville will soon be home to a new steak-cutting business that will employ up to 200 people. After months of consideration, The Bruss Co., a manufacturer of portion-controlled steaks and chops for the foodservice industry and a subsidiary of Tyson Foods, Inc., has chosen to proceed with plans to open a plant in the city.