LEAP 4 Beef Sub project 1 – Automated Chine, Button and fat trim proof of concept for the Striploin and Cube Roll

Summary

This project will facilitate the build of the first “Leap 4 Beef” prototype module as part of the MLA Beef Boning Program that will automate the removal of the chine bone from Striploins and Cube Rolls. The resulting primal portions are the most expensive within the beef carcase and as such a successful outcome could yield benefits of around $2 - $3 per head processed. This project will trial for the first time Cone Beam CT sensing technology for a beef boning modular system. Alternatively lamb DEXA knowhow could be advanced and implemented in a quasi-CT mode.

Objectives

This project will build the first Leap 4 Beef cutting module that will automate the removal of the chine from Striploin and Cube Rolls. At the conclusion of this project, Scott will have:

1. Evaluated the capability and benefit of a CT variant to provide sensing for Beef rack and loin bone in and boneless processing.

2. Developed a “knife and fork” cutting rig and demonstrated the ability to apply the sensing to a cutting the chine bone from beef loin and rack primals. (Demonstration in factory or at a processor)

3. Developed a “knife and fork” device and demonstrated the ability to apply the sensing to removing chine buttons from beef chine off loin and chine off rack sub primals. (Demonstration in factory or at a processor)

4. Developed a “knife and fork” device and demonstrated the ability to apply the sensing to trimming fat to a defined depth over the length of a beef loin and off rack primal.

5. By option of Scott and MLA Develop a prototype that can prove and demonstrate the technology in-plant

Key findings

Potential candidates for chine removal, button removal and fat trimming were investigated, and trials jigs were built, tested, and the results analysed. Promising candidates were developed further until a production prototype was designed. The key results from this project are as follows:

• CT data can reliably be analysed to generate cut paths using vision analysis
• Clamping the chine during cutting is essential to guarantee accurate results
• A robotic bandsaw was most effective for both chine removal and fat trimming
• An annular knife with 3D cameras and a ‘backstop’, removed the button bone effectively

Benefits to industry

The results from this report outline many benefits for the red meat industry. The main benefit is the reduction in yield loss due to the accurate cut paths generated from the CT data. Other benefits include increased operator safety (operators away from bandsaw blades), reduced struggle to find skilled workers and improved production rates. The improved yield benefit could contribute $2-$3 per head processed.

MLA action

The learnings from this project supported the development work to underpin the partnership with Teys in the Leap4Beef beef boning automation project which aims to develop the worlds first automated beef boning plant.

Future research

Through this research, various aspects of beef automation have been demonstrated to be achievable using CT data. It was determined that button removal and fat trimming were possible, but due to the significant potential yield improvements chine removal was the most promising candidate for initial automation. Chine removal for a rackloin product was seen as the most useful area to apply this data.
The individual pieces for removal of the chine bone have been demonstrated.

The next steps necessary to automate this process are:

• Integration with Rapiscan CT scanner
• Further investigation into manual vs automated clamping
• Finalisation of clamp material and shape