Beef boning

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

During boning, beef is subject to the most handling and subsequent risk. Cross-contamination and damage to the meat can occur during this process. Damaged carcases or meat cuts directly impact productivity and therefore, profitability.

MLA's research and development during the boning process focuses on:

• Reducing contamination and meat damage
• Improving productivity through automation
• Minimising or removing occupational health and safety risks

A key element in addressing the above challenges has been the successful development of manual assist devices.

Beef yield guide - This diagram illustrates from where different cuts of meat are sourced on the carcass. A Meat Technology Update on Understanding Meat Yield is available.