Cutting room
In the cutting room the carcasses are portioned into hams, middles and fore-ends. The hams are processed in line and selected according to weight. If desired, they can be selected using several criteria, such as PH, colour, etc.
The middles are selected according to weight and/or meat percentage. If desired, middles can be divided in to backs and bellies. The fore-ends are divided into necks, shoulders and bacon products.
NAWI supplies the most advanced devices for these operations. Automatic carcass cutting machines and sorting machines with capacities of up to 800 carcasses per hour.
