Automatic primal cutting is performed in high speed by measuring of both halves of the pork carcass, between the hipbone and the shoulder muscle in the fixture unit.
After the automatic cutting off the hind feet, the carcass is laid down and aligned for measuring. The measuring is done by servo controlled units, which ensures the most precise measurement and registration of each individual carcass and thereby precise cuts.
Both halves are straightened against a back-alignment device, where the angle of the cut can be adjusted individually, and after the measurement, they are placed in the right position for cutting. Then, they are divided into leg, middle and shoulder and transported separately further onto different lines, such as the deboning line.
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