The boning room is the location were an animals carcass is broken down into portions and cuts such as primal, sub-primal and trim cuts. This process is very critical as any errors in cutting can decrease the value of a cut and impact directly on profit. Additionally, there is a high risk of cross contamination and risk to the workers.
|Input||Chiller to Boning room|
|Output||Boning room to Carton chiller|
|Output||Boning room to Carton freezer|
|Output||Boning room to Render|
The boning room requires a variety of tools and inputs to ensure food safety, employees safety and efficiency. Cattle carcass - The livestock is firstly slaughtered and moved to the boning room for processing. Labour- While machinery is used to aid the process, workers are used to cut down the carcass and refer different sectors and cuts to its allocated location for processing. Machinery- Machinery aids the process, using conveyor belts and mechanised tools. Tools- Tools such as knives. PPE and Facility hygiene- These might include aprons, cleaning solutions for tools, the environment and the worker. Packaging- Packaging for the meat to be sent to cold storage facilities. Water- Water for cleaning. Consumables- Chemicals used in this process which must be regulation. Power- Running the processing facility and hot water heating.
Identification- There must be a way in which a carcass can be identified as it is broken down and distributed. Labour- Number of workers and hours they are required to work. Number of worrs. Number of hours. Packaging- The amount of packaging required for by-products to be stored and transported. Units of packing materi. Consumables- Containers of approved chemicals for cleaning and food safety. Litres Water- Water for sanitation and processing- hot water tres. Power- Such as electricity. Watts/Volage. Carcasses- The animal carcass to be processed. Kilograms
The output of the boning room is meat which can be classified, measured, and identified as red meat products, offal and co-products or by-products. This allows the process of production to continue for each product in its allocated sector for further specified processing. Red meat products- These are the primal, sub-primal and trim cuts which are sent via refrigerated transport to value adding locations, butchers and supermarkets. Offal- The offal is sent to the offal room after its removal from the carcass and further processed. By products/co-products- These by-products are sent to locations via bulk transport to be exported or sent to manufactures. Waste- These waste products must be disposed of according to regulation and health safety measures.
These measurements and identifiers are used to quantify output weight (yield), return, and profit. Yield- Measuring the yield allows the producers to calculate potential return. Kilograms. Identification- There must be a way in which a carcass can be identified as it is broken down and distributed.
Primal cuts: 20% of the live weight total. Trim: 17% of the live weight total.
AUSMeat National Accreditation Standards Australian Meat Industry Council Australian Meat Processor Corporation Meat and Livestock Australia Red meat advisory Council Ltd