Sheep boning

Boning is usually conducted after chilling, although the technique of hot-boning (before-chilling boning) is also used by some processors.

During boning, sheep meat 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
• Reducing labour costs
• Minimising or removing occupational health and safety risks

MLA is supporting several approaches to automation of sheep boning.

These include an integrated R&D strategy known as the LEAP program with RTL (Robotic Technologies Ltd, part of Scott Technology) aimed at full automation of the lamb boning room, as well as specific projects with other individual technology providers.

This Meat Technology Update covered the topic

Towards automated boning - a case study: sheep boning equipment.

Sheep and lamb cuts - This diagram illustrates the various cuts of sheep and lamb.