Menu

Automatic Poultry Deboning

White and dark meat deboning solutions

Keep up with the Increasing Demand for Deboned Poultry Products

The increased automation of evisceration and cut-up imposes demands on higher deboning capacities. Furthermore, the increasing demand for boneless poultry products is leading processors to invest in deboning systems like never before. However, the demand for high-quality boneless poultry meat is constrained by the diminishing supply of trained personnel to staff manual deboning lines. Labour is a continuous challenge within the poultry industry and the solution is automation.

White Meat Deboning

The ProFlex cut-up system allows for either whole breast caps or front halves (with or without wings) to be produced. To add further value to the breasts, deboning solutions can be implemented. Our customers have different automation needs so in addition to our manual deboning lines, we offer white meat deboning solutions where the cutting, scraping and harvesting process is either fully or partially automated. Choose the solution that best suits your market.

A piece of chicken meat goes through deboning process

Consistent High Filleting Performance

Automation handles repetitive production tasks that are typically difficult or expensive to perform, freeing human operators to focus on more value-adding jobs. The high repeatability of our automated processes ensures a consistent performance where a manual process can lead to inconsistencies.

In Breast Deboning Yield Is King

Breast fillets are valuable products and yield must be protected. Our breast deboning equipment automatically measures the product size and adjusts the subsequent cutting path accordingly. The result of the computer-controlled tools is accurate cuts producing the highest quality and yield performance.

Breast fillet got cut precisely
Two pieces of meat on wood with onion, red pepper, black pepper, salt and thyme

Great Breast Filleting Product Variety

To ensure that you can meet the varying demand from your local and global markets, our filleting solutions offer a variety of product outcomes: single fillets, butterfly fillets, fillets with or without tender or back meat and tender fillets.

Big Business in Chicken Wings

Chicken wings are an increasingly valuable product to global poultry processors. The precision to achieve high quality and yield while maintaining the flexibility to process various wing products are two challenges that poultry processors face in daily production. The patented BAADER Anatomical Wing Segmenting modules offer the highest quality in wing cuts as well as full flexibility in processing.

Learn more about wing segmenting

Breast Cutting and Deboning

The ProFlex system allows for producing either whole breast caps or front halves (with or without wings), or breasts caps can be cut into 6 pieces for food service purposes. The breast is prepared for deboning to further add value to the breast meat.

Learn more about breast deboning

Leg Processing  - Get the Most out of Your Dark Meat Products

The growing popularity of dark meat presents the poultry industry with an opportunity to diversify product portfolio and income potential. Increased consumption drives up the value of dark meat and places greater demands on yield performance and product quality.

The BAADER Leg Processor is equipped with double chain and back support for best product positioning and highest yield performance when separating the legs from the lower back on the ProFlex cut-up line. The anatomical legs left in the shackles are now prepared for further processing, for instance drumstick cutting or in-line thigh filleting. Deboning the dark meat further adds value to the product.

Learn more about thigh filleting

Food Service

The ProFlex Food Service system is capable of providing the specialised fast-food cuts consisting of wing cuts, keel cut, breast quarters, thighs and drumsticks. Due to the modular design of the system, it is easy to add further cutting units such as Fat Remover and Tail Cutter. The line can be equipped with a synchronised food-service conveyor to collect all parts from one bird and transport them to a subsequent packing machine.

Learn more about food service

White Meat Deboning Systems

Breast Cap Deboner 660

Breast Cap Deboner 660

This machine debones wingless breast caps. The automation level is configurable.

Learn More
Front Half Deboner 661

Front Half Deboner 661

This front half deboner combines the best of man and machine. It automates the cutting and scraping process, but leaves the fillet harvesting to skilled personnel.

Learn More
Breast Deboner 656

Breast Deboner 656

This BAADER bestseller automatically debones front halves with or without wings.

Learn More

Dark Meat Deboning

The growing popularity of dark meat presents the poultry industry with an opportunity to diversify product portfolio and income potential. Increased consumption drives up the value of dark meat and places greater demands on yield performance and product quality.

Learn more about thigh filleting
Minced meat in reel

Utilize the Whole Bird – Gentle Method of Product Refinement

With the gentle BAADERING technology, various poultry materials can be turned into separate products, while preserving the muscle fibre structure to get the highest quality meat. The end product is low in calcium as well as enzymes, which reduces the pH value for a prolonged shelf life. This technology does not only add value; it also improves sustainability by increasing resource efficiency.

How Can We Help You?

Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.

Contact us