NL1044221B1 - Improved filleting method for poultry - Google Patents

Abstract

Method for filleting a breast of poultry, in particular poultry, more in particular chicken, comprising the following steps: (a) making three incisions in the meat of the brisket, namely two incisions (1,2) from the judge or left top to about the center and a third incision (3) from the center of the top down to form two loose fitting breast pieces, and (b) cutting off both loose fitting breast pieces (4,5). Thanks to this technique, the meat at the bottom of the v-leg can also be harvested better.

Description

i

Short name: Improved filser method for poultry

DESCRIPTION

The invention relates to a method for filleting poultry, in particular poultry, more in particular breast caps.

Applicant is active in the poultry sector and is engaged in filleting work at the location of slaughterhouses., As of 1 January

IS 2023, the so-called “Beter Leven” quality mark will become the standard for all Dutch supermarkets and meat is expected to become a lot more expensive. A more efficient working method is therefore welcome.

The present invention aims to achieve a higher filleting yield of up to 3% when filleting poultry.

To this end, according to the invention, a method is provided for filleting a breast of poultry, in particular poultry, more in particular chicken, comprising the following steps: making three incisions in the meat of the breast piece, namely two incisions from the right 36 and left top, respectively, to about the middle and a third incision from the middle of the top towards the open, so that two loose-fitting breast parts are formed;

~ the cutting off, from the heart or from the inside, of the loose breast parts (4,5).

The invention will now be further discussed on the basis of the figure description below.

Figure 1 schematically illustrates filleting in a conservative manner; Figure 2 schematically illustrates filleting in the manner of the invention.

Figure 1 schematically illustrates filleting on known

IS the way in which the brisket is filleted by actually making two cuts to Le, indicated by the dotted peeling lines. As a result, meat is lost because it remains attached to the bone {front bone, sternum). 28% Figure Z schematically illustrates filleting in the manner according to the invention, in which three incisions are first made, see 1 to 3 in figure 2, as a result of which the two breast parts become loose. The meat is then removed from the heart , or from within, cut off, see 4 and 5,

First, for example, an incision is made on the top right side and the right side of the female leg is made completely bald. Then the left side: cp in the same way. As a result, the female leg is completely bare. 39 Then the right and left sides are filleted (cut off}. This technique also makes it possible to view the meat under {(at the bottom) of the front leg better.

Finally, it is noted that the point fat of the fillet is also immediately cut in this way in such a way that it is separate from the fillet.

The present invention thus achieves that when filleting poultry with a higher filleting yield,

In the prior art study completed on August 8, 2022, patent EP 0913814 A {hereinafter \'Di!} has been cited as novelty-damaging publication, Di discloses a device that automatically removes the bone from the thorax and a filleting method . Contrary to what the researcher believes, Dl only indicates a filleting method in which two incisions are made in the flesh of the brisket. Specific reference is made to the text passage in the summary: “{.) first cutting is effected in the neighborhood of a first shoulder joint {11} (LJ) and “{.}lsecond cutting is effected along the surface of the front side or a furcula (14))7.

The filleting method from D1 is known, namely filleting the brisket by making two slices as already illustrated in figure 1 of the present invention. The 23 method from Dl is not ideal because meat is lost.

It is less effective, because meat remains stuck on the bone, DI does not disclose a filleting method where, in addition to the two known cuts, a third, fourth, and fifth cut is applied to the meat from the heart, or from within. The filleting method according to the invention is therefore new and inventive compared to Di.

Claims (1)

CONCLUSIONS 1. Method for filleting a breast of poultry, in particular poultry, more in particular chickens, comprising the following steps: = making three incisions in the meat of the brisket, namely two incisions (1 ,2) from the right resp. top left to about the middle and a third incision {3} from the center of the top down, so that two loose-fitting breast parts are formed; ~ cutting off both loose breast parts (4,5).