Mayekawa - Lamb and beef hindquarter leg deboning automation scoping.

Deboning lamb and beef hind quarter legs relies on dexterous knife handling and separation of meat and bone. These processes continue to require skilled human resource. Any automation process for the deboning task needs to perform as well as a butcher, with high efficiency and dependable consistency. Mayekawa Japan have successfully achieved deboning automation for poultry and pork processing: Takidas for Turkey Legs, comparable in dimensions to lamb legs and CellDas for pork legs. This project will assess lamb and beef boning processes, scoping new automation based on existing designs, including experimental prototyping of modules for testing with lamb legs.