Technology evaluation for fat removal for beef striploins

11 January 2018
Focus area: Advanced manufacturing
Program stream: Hands-off processing
Project number: 2016-1032
This project has researched the processes of fat trimming with the objective to determine automation feasibility to achieve trimming leaving a uniform layer of fat on beef striploin primal pieces.

The approach has included the examination of variability of fat cover on beef striploins, taking examples from Australian meat plants and to document the current capability in performing such a task manually on a production line.

Supporting documents

Most recent reports

Previous in this focus area 11 December 2017 Caprine and ovine "cubing" characterisation and automation feasibility Next in this focus area 20 April 2016 New concepts for cattle slaughtering and break-up into primal cuts - stage 1