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US 12,702,138 B2Granted
Method of sorting beef carcasses
AssigneeCargill, Incorporated
InventorsScott T. Howard, Chancie B. Rose
Life of this patent
Estimating the term…
Abstract
A method of sorting beef carcasses comprises determining the hot carcass weight and the Torso Section Thickness of a plurality of beef carcasses at a Standardized Location on the carcass torso; determining the ratio of hot carcass weight to Torso Section Thickness of individual carcasses of the plurality of beef carcasses and, prior to processing of the carcasses into smaller portions, sorting the carcasses into a groups based on the ratio of hot carcass weight to Torso Section Thickness. In another aspect, the sorting is carried out based on the lean point of the Torso Section of individual carcasses at a Standardized Location on the carcass torso of the plurality of beef carcasses.
Claims18
A method of sorting beef carcasses comprising:
- a) determining the hot carcass weight of a plurality of beef carcasses;
- and
- b) measuring a Torso Section Thickness of the plurality of beef carcasses at a Standardized Location on the carcass torso, the Torso Section Thickness being defined as a measurement of a distance from an outer surface of the beef carcasses to an abdominal cavity at the Standardized Location, and the Standardized Location being at a location between a first portion at (i) a point half of a distance from a spine to a sternum and (ii) the sternum and a second portion between a 5th and a 13th rib and having a subcutaneous fat thickness of less than about ½ inch;
- and
- c) determining a ratio of hot carcass weight to Torso Section Thickness of individual carcasses of the plurality of beef carcasses;
- and
- d) sorting the carcasses into a first sort group if the ratio of hot carcass weight to Torso Section Thickness is less than a first predetermined value and into a second sort group if the ratio of hot carcass weight to Torso Section Thickness is equal to or greater than the first predetermined value;
- and, thereafter,
- e) processing the carcasses of the first sort group into smaller portions separately from the carcasses of the second sort group.
6 more elements
A method of sorting beef carcasses comprising:
- a) determining the hot carcass weight of a plurality of beef carcasses;
- and
- b) measuring a Torso Section Thickness of the plurality of beef carcasses at a Standardized Location on the carcass torso, the Torso Section Thickness being defined as a measurement of a distance from an outer surface of the beef carcasses to an abdominal cavity at the Standardized Location, and the Standard Location being at a location comprising the Cutaneous trunci muscle between a first portion at (i) a point two-thirds of a distance from a spine to a sternum and (ii) a point four-fifths of a distance from the spine to the sternum, and a second portion between a 5th rib and a 13th rib;
- and
- c) determining a ratio of hot carcass weight to Torso Section Thickness of individual carcasses of the plurality of beef carcasses;
- and
- d) sorting the carcasses into a first sort group if the ratio of hot carcass weight to Torso Section Thickness is less than a first predetermined value and into a second sort group if the ratio of hot carcass weight to Torso Section Thickness is equal to or greater than the first predetermined value;
- and, thereafter,
- e) processing the carcasses of the first sort group into smaller portions separately from the carcasses of the second sort group.
6 more elements
A method of sorting beef carcasses comprising:
- a) determining the hot carcass weight of a plurality of beef carcasses;
- and
- b) measuring a Torso Section Thickness of the plurality of beef carcasses at a Standardized Location on the carcass torso, the Torso Section Thickness being defined as a measurement of a distance from an outer surface of the beef carcasses to an abdominal cavity at the Standardized Location, and the Standardized Location being at a location between a first portion at (i) a point half of a distance from a spine to a sternum and (ii) the sternum and a second portion between a 5th and a 13th rib and having a subcutaneous fat thickness of less than about ½ inch;
- and
- c) determining a ratio of hot carcass weight to Torso Section Thickness of individual carcasses of the plurality of beef carcasses;
- and
- d) sorting the carcasses into a first sort group if the ratio of hot carcass weight to Torso Section Thickness is less than a first predetermined value and into a second sort group if the ratio of hot carcass weight to Torso Section Thickness is equal to or greater than the first predetermined value;
- and, thereafter,
- e) chilling the carcasses of the first sort group in one or more chilling areas that are separate from one or more chilling areas of the second sort group.
6 more elements
A method of sorting beef carcasses comprising:
- a) determining the hot carcass weight of a plurality of beef carcasses;
- and
- b) measuring a Torso Section Thickness of the plurality of beef carcasses at a Standardized Location on the carcass torso, the Torso Section Thickness being defined as a measurement of a distance from an outer surface of the beef carcasses to an abdominal cavity at the Standardized Location, and the Standard Location being at a location comprising the Cutaneous trunci muscle between a first portion at (i) a point two-thirds of a distance from a spine to a sternum and (ii) a point four-fifths of a distance from the spine to the sternum, and a second portion between a 5th rib and a 13th rib;
- and
- c) determining a ratio of hot carcass weight to Torso Section Thickness of individual carcasses of the plurality of beef carcasses;
- and
- d) sorting the carcasses into a first sort group if the ratio of hot carcass weight to Torso Section Thickness is less than a first predetermined value and into a second sort group if the ratio of hot carcass weight to Torso Section Thickness is equal to or greater than the first predetermined value;
- and, thereafter,
- e) chilling the carcasses of the first sort group in one or more chilling areas that are separate from one or more chilling areas of the second sort group.
6 more elements
Dependencies are inferred from the claim text.