By submitting this form, you are agreeing to the Terms of Use and Privacy Policy.
Beef rib cutting is the first step in the boning process when yield might be lost, and it also carries a significant risk of operator injury or amputation.
The Automated Robotic Beef Rib Cutting system is a first of its type, capable of running at line speeds of 520 sides per hour while removing all major threats to employee workplace health and safety.
A combination of 3D scanners, x-ray machines, and colour cameras are used in the Automated Robotic Beef Rib Cutting system. The 3-D scanner is used to scan the carcass, aid in the positioning of the cut, and transform the outcomes of the vision processing so that the robot can make the cut.
In order to help locate the proper cut spot, a point of interest on the carcase is additionally identified using a colour camera. In order to complete the cuts on the carcass, a robot’s end has a circular saw mounted to it.
Cutting beef ribs is a typical example of a manual task that can be replaced by an automated system. The main advantages of this automation are an improvement in yield and a favourable effect on important OH&S issues for the sector.
The Global automated beef rib cutting system market accounted for $XX Billion in 2022 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2023 to 2030.
As a result of the successful advancements made in the Lamb Leap boning Automation Technology, MLA started conversations with the larger red meat industry to lay the groundwork for a game-changing strategy programme for beef boning automation.
The first beef products, a DEXA enabled automated beef rib scribing system, were successfully finished by Scott Technology and MLA. The automated beef boning room will consist of about 10 modules, the first of which is this one.
Dual Energy X-Ray (DEXA) and developing Rapiscan and 4DDI CT systems will be used in combination to power the modules. The host processor and their production suppliers will get significant supply chain advantages and efficiencies from these.
The goal is to create a technological foundation that will support a number of additional LEAP 4 beef sub-projects, including Rack processing short rib cutting, brisket cutting, china cutting, and fat trimming to specification, Meat Quality measurement tenderness & IMF, Auto Vacuum Bag Loading, Auto Pick & Pack, and other OCM developments.
