A frenching device

Abstract

A Frenching device for removing meat and / or tissue from rib bones in a meat rack. The device has first and second opposing jaws that are movable between an open position for receiving a rib bone therebetween, and a stripping position for removing meat or tissue from the rib bone. The jaws each comprise a flexible cutting member that is movable to cut the meat and / or tissue about a circumference of the bone. In the stripping position, the first and second cutting members are configured to move relative to the bone in a direction along a longitudinal bone axis to remove meat and / or tissue from the bone.

Description

[0001] A FRENCHING DEVICE

[0002] FIELD OF THE INVENTION

[0003] This invention relates to a device for stripping meat from bones, particularly for producing Trenched' racks by stripping meat and tissue from animal rib bones.

[0004] BACKGROUND

[0005] The most commonly used Frenching method for removing meat and intercostal tissue from rib bones is a manual process that requires a butcher to manually cut and remove the meat by hand. This labour-intensive manual technique is costly and has inherent safety risks for the butcher.

[0006] Alternatively, meat and tissue may be removed through an automated process, utilising waterjets to cut the meat off and wash it away. This process has a high environmental impact as it uses very high quantities of water, which may not be feasible in areas where water use is limited, restricted, or metered. In addition, in water-based methods the removed meat is washed away in a slurry, creating a large amount of waste meat and the challenge of safely disposing of the slurry. Further, water used in this process can introduce bacteria to the meat, potentially reducing the shelf life of the meat rack and creating health risks.

[0007] A number of attempts have been made to develop other automated methods of Frenching rib bones, but to our knowledge these proposed methods all suffer from a lack of consistency in removing the meat and tissue, in part due to variation in the size and spacing of bones from one rack to another. Thus, no waterless automated process has been widely adopted by industry.

[0008] In this specification where reference has been made to patent specifications, other external documents, or other sources of information, this is generally to provide a context for discussing features of the invention. Unless specifically stated otherwise, reference to such external documents or sources of information is not to be construed as an admission that such documents or such sources of information, in any jurisdiction, are prior art or form part of the common general knowledge in the art.

[0009] SUMMARY OF THE INVENTION

[0010] In a first aspect, the present invention provides a Frenching device for removing meat and / or tissue from rib bones in a meat rack. The device comprises a first jaw having a first cutting member and an opposing second jaw having a second cutting member. The first and second jaws are movable between an open position for receiving a rib bone therebetween and a stripping position for removing meat or tissue from the rib bone. The first and second cutting members each comprise a flexible cutting member that is movable to cut the meat and / or tissue substantially about a circumference of the bone, and in the stripping position, the first and second cutting members are configured to move relative to the bone in a direction along a longitudinal bone axis to remove meat and / or tissue from the bone.

[0011] In an embodiment, each jaw comprises first and second side members, wherein each cutting member is attached to the respective first and second side members. The first and second cutting members may be attached to the side members at or near an end of the side members. In an embodiment, the first jaw side members overlap with the second jaw side members in the stripping position.

[0012] Each side member may comprise a blade to cut intercostal meat or tissue between adjacent rib bones.

[0013] In an embodiment, the first jaw first and second side members are movable relative to each other. Movement of the first side member moves a first attachment point of the first cutting member and movement of the second side member moves a second attachment point of the first cutting member. Additionally, or alternatively, the second jaw first and second side members may be movable relative to each other, where movement of the first side member moves a first attachment point of the second cutting member and movement of the second part moves a second attachment point of the second cutting member.

[0014] In an embodiment, each side member is independently movable about a pivot axis.

[0015] The rib bone may be received between the first and second side members or portions thereof in the stripping position. In an embodiment, the first jaw side members overlap with the second jaw side members in the stripping position.

[0016] In an embodiment, the first and second side members each comprise an engagement portion having a blade for cutting through intercostal tissue, and wherein movement of the first and second side members causes reciprocation of the blades. The flexible cutting members may be attached to the engagement portions at or near a tip of the respective engagement portion.

[0017] In an embodiment, the first jaw blades oppose and move past the blades of the second jaw. For example, in a scissor-like manner.

[0018] In an embodiment, the first and second jaws are configured to rotate relative to the bone about a bone axis through a rotation angle. In the stripping position, the first and / or second cutting members may be movable further towards the bone. The first and second jaws may be configured to oscillate while contacting meat or tissue on the received bone.

[0019] In an embodiment, the second jaw is pivotable about a pivot point spaced from the second cutting member to move the cutting member towards or away from the rib bones. The first and second jaws may be each pivotable about a pivot point spaced from the cutting members, for example separate, spaced apart pivot axes. Alternatively, one member may be fixed or otherwise movable.

[0020] The first and second cutting members may comprise wire, string, ribbon, or another suitable flexible thin member. For example, the first and second cutting members may comprise stainless steel or other metal wire or thin member. Alternatively, they may comprise a polymer or composite flexible thin member. In some embodiments, the first and second cutting members comprise a plurality of twisted, woven, braided, or interlocked strands. In an embodiment, the first and / or second cutting member or a strand thereof may have a cross section with an angled corner, for example may be generally triangular in cross-section. A portion of the respective cutting string, ribbon or wire may form each stripping component. Another portion of the cutting member may attach to the respective first or second jaw to hold the cutting member in place.

[0021] The first and second flexible cutting members are mounted to have some slack in the opening position and to be taut when they come into contact with meat, tissue, or bone in the stripping position.

[0022] The first and second cutting members may be received in a notch or aperture or otherwise attached to the respective first or second jaw.

[0023] In an embodiment, a securing device is provided for holding the rack. The securing device may be operable to grip and release the bones. The securing device may be operable to move the bones linearly or rotationally relative to the Frenching device. The securing device may be configured to hold the bones firmly in a stationary position during the Frenching process.

[0024] In an embodiment, the device may comprise one or more actuators arranged to move the first and second jaws between the open position and the stripping position. The actuator(s) may comprise one or more linear actuators, for example, pneumatic actuators. In a second aspect, the present invention provides a method for Frenching meat racks using the Frenching device according to the first aspect. The method comprises the steps of:

[0025] (i) placing a bone of a meat rack between the first and second jaws;

[0026] (ii) moving the first and / or second cutting members to the striping position;

[0027] (iii) moving the cutting members to substantially cut the meat and / or tissue about a circumference of the bone; and

[0028] (iv) moving the first and second jaws in a longitudinal direction along the bone thereby stripping meat and / or tissue from the bone.

[0029] In an embodiment, the step of moving the cutting members to cut the meat and / or tissue about a circumference of the bone comprises rotating the first and second jaws through a rotation angle, about a bone axis. The rotation angle may be between 45 up to or more than 360 degrees, for example. Preferably the rotation angle is more than or about 90 degrees and less than or about 180 degrees.

[0030] In an embodiment, the step of moving the cutting members to cut the meat and / or tissue about a circumference of the bone comprises moving the first and second jaws in a rotationally oscillating manner.

[0031] In an embodiment, the step of moving the cutting members to cut the meat and / or tissue about a circumference of the bone comprises moving ends of the cutting members in a reciprocating manner.

[0032] The method may further comprise the step of cutting through intercostal meat and / or intercostal tissue. In some embodiments, moving the first and / or second cutting members to the striping position thereby cuts through intercostal meat and / or tissue.

[0033] In some embodiments, the step of cutting through intercostal meat and / or tissue comprises moving cutting blades in a direction generally parallel to a longitudinal bone axis. In other embodiments, another method may be employed to cut the intercostal meat or tissue such as utilising a slicing blade. In some embodiments multiple cutting devices may be operated in tandem to cut and strip meat and tissue from multiple ribs simultaneously.

[0034] This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more said parts, elements or features. Where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually described. The term 'comprising' as used in this specification and claims means 'consisting at least in part of'. When interpreting statements in this specification and claims that include the term 'comprising', other features besides those prefaced by this term can also be present. Related terms such as 'comprise' and 'comprised' are to be interpreted in a similar manner.

[0035] As used herein the term '(s)' following a noun means the plural and / or singular form of that noun. As used herein the term 'and / or' means 'and' or 'or', or where the context allows, both.

[0036] BRIEF DESCRIPTION OF THE DRAWINGS

[0037] The present invention will now be described by way of example only and with reference to the accompanying drawings in which:

[0038] Figure 1 is a perspective view showing a first example embodiment Frenching device in an open configuration;

[0039] Figure 2 is a perspective view of the Frenching device of Figure 1, showing the device in a closed, stripping position;

[0040] Figure 3 is a perspective view of the Frenching device of Figures 1 and 2, showing the device rotating about the bone to form a cut through the meat thereon;

[0041] Figure 4 is a perspective view of the Frenching device of Figures 1 to 3, showing the device rotated 180 degrees and having cut the meat to the bone about the full circumference of the bone;

[0042] Figure 5 is a perspective view of the Frenching device of Figures 1 to 4, showing the device moving relative to the bone along a bone axis to strip the cut potion of meat from the bone;

[0043] Figure 6 is a perspective view of the Frenching device of Figures 1 to 5, showing the device having completed the meat removal steps and out of contact with the Frenched bone;

[0044] Figure 7 is a perspective view of the Frenching device of Figures 1 to 6, showing the device releasing the removed meat and returning to the position shown in Figure 1 to repeat the process;

[0045] Figure 8 is a front perspective view showing a second example embodiment Frenching device in an open configuration;

[0046] Figure 9 is a perspective view of the Frenching device of Figure 8, showing the device in a closed, stripping position;

[0047] Figure 10 is a side perspective view of the Frenching device of Figures 8 and 9, showing the jaws of the device open and arranged over a bone of a meat rack in a first step of operating the device;

[0048] Figure 11 is a side perspective view corresponding to Figure 10, showing the jaws closed and puncturing the meat tissue adjacent the bone;

[0049] Figures 12 to 15 are partial end views illustrating movement of the opposing jaws and cutting members of the device of Figures 8 to 11 during a cutting step, where Figure 12 corresponds to the jaw position of Figure 11 with the top cutting member contacting a top of the rib bone and the lower cutting member not yet fully cut through the tissue on the lower side of the bone; Figure 13 showing the side members on one side of the bone moved towards each other to pull the cutting members over the bone in a first direction; Figure 14 shows the reverse arrangement to Figure 13, showing the side members on the opposite side of the bone now moved towards each other to pull the cutting members over the bone in a second direction; and Figure 15 shows both the top and bottom cutting members having cut through tissue and in contact with the bone;

[0050] Figure 16 is a side perspective view of the configuration in Figure 15, showing the jaws closed both the top and bottom cutting members having cut through tissue and in contact with the bone;

[0051] Figure 17 is a side perspective view showing the device of Figures 8 to 16 moving away from the rack in a direction roughly parallel with the axis of the bones, cutting meat and tissue from around and between the bones;

[0052] Figure 18 is a side perspective view showing the device of Figures 8 to 17 showing the jaws having removed the meat and tissue and moved clear of the meat rack; and

[0053] Figure 19 is a side perspective view showing the device of Figures 8 to 17 showing the jaws moved to an open position to release the removed tissue.

[0054] DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT

[0055] While the present invention may be embodied in many different forms, for the purpose of promoting an understanding of the principles of the present invention, reference will now be made to Figures 1 to 7, which show a first example embodiment Frenching device 1 for removing meat and / or tissue from rib bones of a meat rack 11.

[0056] The device 1 comprises a first jaw 3 having a first cutting member 7 in the form of a flexible cutting string or wire and an opposing second jaw 5 having a second cutting member 9 in the form of a flexible cutting string or wire. The second cutting member 9 is movable relative to the first cutting member 7 between an open position and a stripping position.

[0057] Figure 1 shows the device 1 in the open position. In this position, the first and second cutting members 7, 9 are sufficiently spaced apart such that a bone of a rack 11 with meat on can be readily placed between the first and second cutting members 7, 9. Preferably in the open position the cutting members 7, 9 do not contact the rack bone, 11.

[0058] Figure 2 shows the Frenching device 1 in a closed position. In the closed position, the cutting members 7, 9 have been driven towards each other until they to come into engagement with the meat or tissue on the rack 11 about the bone Ila. In this position, the cutting members 7, 9 are contacting the meat or tissue in preparation to cut therethrough or may have partly cut through the meat or tissue. In the embodiment shown, the first and second jaws 3, 5 are opposing jaws that are movable between an open position (Figure 1) and a closed position (Figure 2). In the embodiment shown, each jaw 3, 5 is a pivoted member that is pivotable about a respective jaw pivot point

[0059] 17. In the embodiment shown, the two jaw pivot points 17 are spaced apart from each other and spaced from the respective cutting members 7, 9.

[0060] The pivot points 17 may be provided on a part of the first or second jaw 3, 5 that is distal to the cutting member 7, 9, for example at an opposite end of the respective jaw 3, 5.

[0061] In the embodiment shown, both the first and second jaws 3, 5 are movable relative to a body 18 of the device 1 and towards and away from the bone of the rack 11 positioned therebetween.

[0062] In alternative embodiments, the first and second jaws 3, 5 may have alternative forms in which at least a portion of the second jaw 5 is movable towards and away from at least a portion of the first member 3. For example, in one alternative, the first and second jaws may be linearly movable towards and away from each other. Alternatively, one jaw may be fixed relative to a body 18 of the device and the other jaw may be movable relative to the body

[0063] 18. For example, the first jaw 3 may be fixed and the second jaw 5 may be pivotable about a pivot point 17 spaced from the second cutting member 9.

[0064] In the embodiment shown, the first and second jaws 3, 5 each comprise a pair of parallel side members 13, 15, with the bone Ila being receivable therebetween when the device 1 is in the closed configuration. These side members 13, 15 project at an angle from a respective first or second driving arm 4, 6.

[0065] The side members 13, 15 each comprise a cutting edge 12, 14 forming a blade. The cutting edges 12 of the first member side members 13 oppose and are configured to act against the respective cutting edges 14 of the second member side members 15 in a scissor-like manner. In this way, as the first and second jaws 3, 5 close, the side member 13, 15 cutting edges 12, 14 operate to cut through the meat and intercostal tissue that extends between adjacent rib bones, thereby separating end portions of the rib bones in the rack.

[0066] In the embodiment shown, the spacing between the side members 15 of the first jaw 3 is the same as the spacing between the side members 13 of the second jaw 5 such that in the stripping position, one side member 15 of the first jaw and one side member 13 of the second jaw are positioned on an inside of the device and one side member 15 of the first member and one side member 13 of the second jaw are positioned on an outside. This configuration advantageously enables the first and second flexible cutting members 7, 9 to overlap when the device is in the closed position, fully encapsulating the bone 11. However, in an alternative embodiment, the side members 15 of the first jaw 3 may both be arranged to be on the inside of the side members 13 of the second jaw 5.

[0067] In the closed position, the first jaw side members 15 partly or wholly overlap with the second jaw side members 13. In the open position, there may be some overlap between the first jaw side members 15 and the second jaw side members 13 or the side members 13, 15 may completely clear each other in the open position. Preferably there is at least a slight overlap between the side members 13, 15 in the open position, for example, at the side member ends closest to the pivot points 17, to assist with maintaining alignment between the first and second jaws.

[0068] In the embodiment shown, the side member pairs 13, 15 define upper and lower openings to allow the passage of removed meat (described in more detail below).

[0069] In the embodiment shown, the side members 13, 15 extend in a direction that is about 90 degrees relative to the respective driving arm 4, 6. However, in alternative embodiments, the relative angle may vary, for example, the side members 13, 15 extend in a direction that is between about 30 degrees and about 150 degrees relative to the respective driving arm 4, 6, for example.

[0070] Each driving arm 4, 6 is coupled to an actuator 21, 19. Each actuator 19, 21 is operable to move the respective driving arm 4, 6 and side members 13, 15 about the pivot 17, and thereby to also move the cutting members 7, 9 towards or away from each other.

[0071] In the embodiment shown, the first jaw 3 and the second jaw 5 are each provided with an independently operable linear actuator. The actuators are coupled to the respective driving arm 4, 6 via a pivot point 23, 25 that is spaced from the first and second arm pivots such that extension or retraction of the actuator applies a torque to the respective jaw 3, 5.

[0072] Other arrangements are envisaged that may have a different form actuator, or a single actuator, for example.

[0073] The primary purpose of the first and second jaws 3, 5 is to carry the first and second cutting members 7, 9 and to transmit force to the cutting members. It will be apparent to those skilled in the art that the first and second members may have a wide range of physical configurations. Other methods of cutting intercostal meat and tissue between adjacent rib bones are also envisaged. In the embodiment shown, the first and second cutting members 7, 9 are each provided at an end of the respective first or second jaw 3, 5.

[0074] The cutting members each comprise an elongate flexible cutting member. For example, they may comprise a string, wire, ribbon, or other thin member. For example, a metal wire such as a steel wire or a string or thin member of another suitable material such as glass fibre, plastic, or a composite filament. The first and second cutting members 7, 9 may comprise an elongate single member or may comprise a plurality of strands or filaments twisted, woven, or braided together, for example. Alternatively, the member may comprise interlocked or linked members such as in a chain.

[0075] The flexible cutting members may be circular in cross section or may have a cross section with one or more angular corners. Angular corners may provide sharp edges for improved cutting performance. For example, the flexible member may have a triangular cross section or may comprise a plurality of strands that are each triangular in cross section.

[0076] In the embodiment shown, the cutting members 7, 9 each comprise three strands of high tensile stainless-steel wire woven together. Each strand is triangular in cross section. The triangular cross section wire has an improved cutting performance over circular cross section wire due to the sharp corners of the triangle cross section. In another embodiment the cutting member may comprise a 1.5 mm diameter stainless steel braided strand, which has been found to provide sufficient flexibility whilst also providing durability.

[0077] The first cutting member 7 may be identical to the second cutting member 9, or it may differ in one or more of its form, material, tension / length, or shape.

[0078] The cutting members 7, 9 are secured to the respective first or second jaw 3, 5 at two spaced apart points, and extend between the two points. In the embodiment shown, the cutting members 7, 9 extend between the respective side members 15, 13. Notches 16, apertures or another locating feature such as an eye connector may be used to locate and hold the cutting members in place on the side members 15, 13.

[0079] In the embodiment shown, the cutting members 7, 9 comprise a continuous looped member, for example by crimping the wire ends together to form a loop. The loop is preferably formed prior to installation of the cutting member 7, 9 on the respective jaw 3, 5. To fasten the cutting members on the device 1, the respective side members 13, 15 can be pressed together and flexed to enable the looped member to slide over the ends thereof and into the notches 16. Alternatively, each cutting member end may be fastened directly to the respective side member 13, 15. The cutting members 7, 9 are preferably not held taut between the two connection points and instead are mounted such that there is a predetermined amount of slack in the cutting members 7, 9, in the open position. This slack allows the cutting members to follow the curvature of the rib bone Ila.

[0080] To use the Frenching device 1 described herein to remove meat from an end section of a rib bone of a rack, an end portion of a bone 11 with meat on is first placed between the first and second cutting members 7, 9. The rack bone 11 may be held stationary by a securing device and the Frenching device moved into position over the bone 11. Alternatively, the rack 11 may be held by a movable securing device that may move the bone towards the Frenching device and into position. An automated system may be provided to sense and position each bone.

[0081] The length of bone that is held protruding into the Frenching device, between the first and second jaws 3, 5, is determined by the desired length of exposed bone in the Frenched rack. The point delineating where the exposed portion of bone is to begin is aligned with the first and second cutting members 7, 9. In this first position shown in Figure 1, the cutting members 7, 9 are out of contact with the meat on the bone.

[0082] During a first stage of a Frenching method, the first and second jaws 3,5 are moved towards each other, bringing the cutting members 7, 9 towards each other. As the first and second jaws 3, 5 move towards each other, the blade edges of the side members move against each other in a scissor-like manner, engaging and cutting intercostal tissue on one or both sides of the rib bone Ila.

[0083] Referring now to Figure 2, as the actuators 19, 21 continue to act (for example by extending) to move the first and second members 3, 5 towards each other, the cutting members 7, 9, move into contact with and engage the meat of the rib bone 11 at the abovementioned delineation point.

[0084] During this first stage, the force applied is of a magnitude that is sufficient to cut intercostal meat or tissue but insufficient to cut the bone Ila. For example, in some embodiments, the cutting force (applied by the cutting members 7, 9) is between about 110 N and about 130 N, for example about 120N. The cutting force may be selected depending on the characteristics of the meat rack.

[0085] The actuators may be configured to apply a maximum cutting force. For pneumatic actuators, the air pressure may be set to apply the required cutting force. Additionally or alternatively, in some embodiments, the device 1 may comprise one or more sensors to detect the loading on the first and second members / the cutting resistance that the cutting members 7, 9 are encountering. The device 1 may further include a controller to cause the actuator or actuators 19, 21 to operate or stop depending on the measured load.

[0086] After the flexible cutting members 7, 9 engage the meat or tissue 11, a second stage of the method commences. In this second stage, the first and second cutting members are moved in a manner to cut meat and / or tissue about a circumference of the bone. The first and second jaws 3, 5 may be moved relative to the bone while applying an inward clamping force transversely relative to the bone axis. In one example, the jaws 3, 5 are rotated together about the longitudinal axis of the bone while applying the clamping force, as illustrated by the arrow M in Figure 3, causing the cutting members to cut the meat or tissue. In the embodiment shown, the rib bone 11 is held stationary, while the device 1 rotates. However, in alternative embodiments, the rib bone 11 may be rotated relative to the device 1.

[0087] As the first and second members rotate about the bone 11, they remain in the stripping position with the device 1 maintaining an inward force on the first and second jaws 3, 5. The combined inward force and sideways motion of the cutting members causes the cutting members 7, 9, to cut through the meat and tissue surrounding the rib bone until they come into contact with the bone.

[0088] During this second stage, the force applied by the actuators 19, 21 may be reduced from the force applied in the first stage. The applicant has found that reducing the force for the rotation phase may assist with more ready rotation of the first and second jaws 3, 5 about the longitudinal axis of the bone 11, whereas excessive force may cause the cutting members to clamp the bone instead of freely rotating, and transmit a torsional load causing the bone to snap.

[0089] The first and second jaws 3, 5 are rotated through a rotation angle of at least about 90 degrees relative to the bone 11 to create a 360 degree cut around the perimeter of the bone. In the present embodiment, the first and second jaws 3, 5 are rotated through a rotation angle of about 180 degrees. In some embodiments, the first and second jaws 3, 5 are rotated through an angle of at least about 360 degrees, or more. Rotation through more than 180 degrees may advantageously provide a cleaner cut by providing a second pass of a cutting member over a first cut.

[0090] Rib bones are generally shaped with an oblong cross section with a wide dimension and a narrow dimension. The wide dimension may be between 1.5 and 4 times the narrow dimension, for example. In addition, there is variation in the size of bones in a given rack and the spacing therebetween, as well as variation between racks. This variation in size, spacing and irregular shape has historically provided a hurdle for automating the process of creating Frenched racks as attempts to do so have been unable to consistently produce clean cuts across various sized racks.

[0091] In the present invention, as the flexible cutting member 7, 9 engages the bone 11, the flexibility of the wire, string, or other flexible member enables it to conform at least partly to the surface of the bone. The flexed and cutting member forms a curve, concave cutting surface to sever the meat.

[0092] As the first and second members rotate about the bone 11, the cutting members 7, 9 are kept taut by way of the inward force applied to the first and second jaws by the actuators 19, 21, such that they continue to engage and cut meat and tissue as the device rotates. The cutting force applied by the first and second jaws 3, 5 is sufficient to continuously hold the cutting members 7, 9 against the surface of the bone, while also allowing the cutting members to move apart from one another as they rotate around the long dimension of the oblong cross section shaped rib bones.

[0093] In the present embodiment, pneumatic actuators 19, 21 apply a constant force throughout the rotation about the longitudinal axis of bone 11 and can retract and extend as the cutting members pass over the larger and smaller bone dimensions, to ensure that the cutting members continuously maintain contact to cut through the tissue surrounding the bone. However, in alternate embodiments, the force provided by actuators may vary for different rotational positions of the first and second jaws 3, 5 about the longitudinal axis of the bone.

[0094] As the first and second jaws 3, 5 rotate, the rotational movement through the rotation angle may be rapid and in a single motion. Alternatively, the jaws 3, 5 may oscillate through the rotation angle multiple times. Oscillating provides multiple passes of the cutting members 7, 9 and may produce a cleaner cut.

[0095] In some embodiments, rather than the first and second jaws rotating through an angle relative to the rib bone, they may oscillate linearly or transversely side-to-side relative to the bone axis.

[0096] Referring now to Figure 4, after a 360-degree cut has been created through the meat and tissue, to the bone, the meat is ready to be stripped from the end of the rib bone Ila.

[0097] In a third stage of the method, the first and second jaws 3, 5 are now moved relative to the rib bone Ila in a direction parallel to the longitudinal bone axis. In the embodiment shown, the rack 11 is held stationary, while the device 1 moves along and off a bone Ila of the rack 11. However, in alternative embodiments, the rack bone Ila may be moved longitudinally out of engagement with the device 1. Referring to Figures 5 to 7, as the first and second jaws 3, 5 are moved along the longitudinal bone axis, the device strips the meat from the bone. Inward pressure is maintained on the first and second jaws such that the cutting members 7, 9 maintain contact with the bone surface and help to remove the meat in a clean manner.

[0098] Figure 6 shows the device having fully moved out of engagement with the bone, having stripped the meat from the end potion, but still in the stripping position. The removed meat 11b is clamped by the cutting members 7, 9 and held between the side members 13, 15.

[0099] The device 1 is subsequently returned to the starting, open position, causing the release of the meat 11b which falls from the device 1.

[0100] In some embodiments, the device 1 may include one or more additional mechanisms to assist with releasing the removed meat 11b from the device. For example, air jets may be provided to blow removed meat from the cutting members 7, 9 or a mechanism may be included to brush, or grab and pull the removed meat from the cutting members 7, 9.

[0101] Once the meat is removed from the device 1, the process is then repeated for the next rib bone in the rack or for the next rack. Advantageously, unlike existing automation methods that use water jets to remove the meat, meat removed using the device and methods of the present invention may be collected and use for another purpose.

[0102] Figures 8 to 19 show a second embodiment Frenching device 101 for removing meat and / or tissue from the bones of a meat rack. In these Figures, like reference numbers have been utilised to indicate like features but with the addition of 100. Unless otherwise described, the features are substantially as described above in relation to the first embodiment.

[0103] Referring to Figures 8 and 9, the Frenching device 101 comprises a first jaw 103 having a first flexible cutting member 107 in the form of a flexible cutting string or wire and an opposing second jaw 105 having a second flexible cutting member 109 in the form of a flexible cutting string or wire. In this embodiment, the first jaw 103 and second jaw 105 are each two-part components comprising two parts that are movable relative to each other.

[0104] In this embodiment, the first jaw 103 and the second jaw 105 pivot about a shared pivot point 117. Alternatively, the first and second jaws may be operable about separate pivot points, as described in relation to the first embodiment, for example.

[0105] The first jaw 103 comprises a first side member 115a and a second side member 115b.

[0106] These side members 115a, 115b are movable relative to each other. In the example shown, each of the first and second side members 115a, 115b are pivotable relative to each other, about the shared pivot point 117. The first side member 115a may be independently movable relative to the second side member 115b, or the movement may be linked.

[0107] The second jaw 105 may similarly comprise a first side member 113a and a second side member 113b. These side members 113a, 113b are movable relative to each other. In the example shown, each of the first and second side members 113a, 113b are pivotable relative to each other, about the shared pivot point 117. The first side member 113a may be independently movable relative to the second side member 113b, or the movement may be linked.

[0108] Each side member 115a, 115b, 113a, 113b comprises a respective engagement portion 114a, 114b, 112a, 112b, which projects from a supporting portion of the side member. The engagement portions may project at any suitable angle, for example, at an orthogonal or near-orthogonal angle as shown, or at an angle between about 60 degrees and about 110 degrees. The suitable angle may depend on the position of the jaw pivot(s) 117 and the shape of the jaw including the length and angle of the arms 104, 106 between the pivot 117 and the side members. Preferably the jaws 103, 105 are arranged and have a geometry such that the engagement portions engage with the meat rack at an angle that is close to 90 degrees.

[0109] The cutting members 107, 109 are provided at or near an end of the engagement portions, extending between the two engagement portions of the respective jaw. For example, connected via notches, holes or a swage connection 116 at tips of the engagement portions 114a, 114b, 112a, 112b. The cutting members may have a form as described above in relation to the first embodiment. The engagement portions 114a, 114b, 112a, 112b may have holes and / or passages for the cutting members to pass through. In some embodiments, the engagement portions may have passages to route a continuous length of the cutting member such as a continuous length of wire therethrough. This may enable the length of wire or other flexible member to be gradually fed through the passages as the machine operates to continually replenish the cutting member cutting portion. This may advantageously reduce labour associated with regularly replacing the flexible cutting members as they become worn.

[0110] Figures 8 and 10 show the device 101 in the open position. In this position, the first and second cutting members 107, 109 are sufficiently spaced apart such that a bone of a rack 11 with meat on can be placed between the first and second cutting members 107, 109.

[0111] The jaws 103, 105 are arranged relative to a rib bone Ila, as described above, then the jaws are closed over the bone. Figures 9 and 11 show the Frenching device 101 in a closed position. In the closed position, the cutting members 107, 109 have been driven towards each other until they to come into engagement with the meat or tissue on the rack 11, around the bone Ila. In the embodiment shown, four separate actuators 121a, 121b, 119a, 119b are provided for moving the jaws between the open and closed positions, one actuator for each side member 113a, 113b, 115a, 115b. In alternative embodiments more or fewer actuators and / or a different actuator configuration may be provided. The actuators may be configured to be independently operable to move the respective side member independently of the other side members, or their actuation may be interlinked.

[0112] In the present example, the actuators 121a, 121b, 119a, 119b are coupled to the respective jaw via a pivot point 123, 125 that is spaced from the jaw pivot 117, such that extension or retraction of the actuator applies a torque to the respective jaw 103, 105.

[0113] As illustrated in Figures 11 and 12, in the closed position, the tips of the engagement portions have pierced through the intercostal tissue of the rack 11 and the cutting members 107, 109 have been driven into contact with the meat or tissue in preparation to cut therethrough or may have partly cut through the meat or tissue. The tip of each engagement portion 112a, 112b, 114a, 114b may be tapered or have a sharpened tip to assist with piercing the intercostal tissue of the rack 11.

[0114] In this closed position, the first jaw side members 115a, 115b are positioned above the bone Ila. Preferably the first jaw side members 115a, 115b are spaced above the rack 11 so as to not make contact. The second jaw side members 113a, 113b are positioned below the rack 11. Preferably the second jaw side members 113a, 113b are spaced below the rack 11 so as to not make contact.

[0115] Each engagement portion 112a, 112b, 114a, 114b comprises a blade 122, 124. The blade 122 124 is positioned to contact the tissue surrounding the rib bone I la when the device 101 is in the closed position. The blade is provided on a leading edge of the engagement portion. In the embodiment shown, the blades 122, 124 are on an edge of the engagement portion that is most proximal to the pivot 117.

[0116] In the embodiment shown, the spacing between the engagement portions 114a, 114b of the first jaw 103 is the same as the spacing between the engagement portions 112a, 112b of the second jaw 105 such that in the stripping position, one engagement portion 114b of the first jaw 103 and one engagement portion 112a of the second jaw are positioned on an inside and one engagement portion 114a of the first jaw 103 and one engagement portion 112b of the second jaw are positioned on an outside. However, in an alternative embodiment, the engagement portions 114a, 114b of the first jaw 103 may both be arranged to be on the inside or outside of the engagement portions 112a, 112b of the second jaw 105. In the closed position, a portion of the first jaw engagement portions 114a, 114b overlap with portions of the second jaw engagement portions 112a, 112b. For example, such that the tips of the first jaw engagement portions are positioned below the tips of the second jaw engagement portions.

[0117] Initially, as shown in Figure 12, the lower cutting member 109 has not yet cut through the tissue on the lower side of the rack 11. Typically, the upper side of the meat rack 11 does not have any tissue, or may have only a very small amount of tissue, and instead has a thin membrane which lines the inside of the rib cage of the animal carcass.

[0118] In a next step, the first and second cutting members 107, 109 are moved in a manner to cut meat and / or tissue substantially about a circumference of the bone.

[0119] To cut through the tissue on the lower side of the bone, the first and second side members of one or both jaws are pivoted up and down in an alternating manner. This causes the engagement portions on the lower jaw 112a, 112b to reciprocate up and down, relative to each other and relative to the engagement portions on the upper jaw 114a, 114b. The engagement portions on the upper jaw 114a, 114b may concurrently reciprocate up and down, relative to each other and relative to the engagement portions on the lower jaw 112a, 112b

[0120] Referring to Figures 13 and 14, the engagement portions on the upper jaw 114a, 114b are preferably also reciprocated up and down in an opposite manner to those of the lower jaw. In the present embodiment, this is achieved by altering the force provided by each of the actuators, so an imbalance is created between the two blades that are connected by each cutting member 107, 109.

[0121] Movement of the first side of the first jaw 103 moves a first attachment point 116 of the first cutting member 107 and movement of the second side moves the other attachment point 116 of the first cutting member. Alternating reciprocation of the first and second sides 115a, 115b moves the attachment points 116 of the respective cutting member 107 up and down in an alternating manner. This drags the first cutting member 107 back and forth along the rib Ila in a sawing motion.

[0122] Movement of the first side of the second jaw 105 moves a first attachment point 116 of the second cutting member 109 and movement of the second side moves the other attachment point 116 of the second cutting member 109. Alternating reciprocation of the first and second sides 113a, 113b moves the attachment points 116 of the respective cutting member 109 up and down in an alternating manner. This drags the second cutting member 109 back and forth along the rib Ila in a sawing motion. In the example shown, the sides of the first jaw 103 and the sides of the second jaw 105 are reciprocated in an alternating manner concurrently. As illustrated in Figure 13, the upper and lower engagement portions 114a, 112a (and thereby the associated cutting member attachment points) on one side of the device are moved towards each other M l, while the upper and lower engagement portions 114b, 112b (and thereby the associated cutting member attachment points) on the other side of the device are moved away from each other M2.

[0123] This step is then reversed, as illustrated in Figure 14, with the upper and lower engagement portions 114a, 112a being moved away from each other M3, while the upper and lower engagement portions 114b 112b, are moved towards each other M2.

[0124] The side members 113a, 113b, 115a, 115b may be reciprocated in this manner multiple times, for example, 2, 3, 4, or more times, until the lower flexible cutting member has been dragged through the tissue surrounding the bone Ila and comes into contact with the bone as shown in Figure 15. In this manner, the flexible cutting member is moved transversely towards the bone.

[0125] As described above, the force applied during this process is of a magnitude that is sufficient to cut intercostal meat or tissue but insufficient to cut the bone I la

[0126] After the flexible cutting members 107, 109 cut through to the bone I la, a second stage of the method commences. In this second stage, the device 101 and the rack 11 are moved away from each other. Movement M IDI is in a direction that is generally parallel to the axis of the bone Ila. The meat rack 11 may be held stationary while the device 101 is moved away from the bone, or the device 101 may be kept stationary while the meat rack 11 is moved, or both the meat rack 11 and the device 101 may be moved.

[0127] During this second stage, the jaws 103, 105 remain in the stripping position with the device 101 maintaining an inward force on the first and second jaws 103, 105. The inward force is applied and maintained by the actuators 121a, 121b, 119a, 119b to ensure that the bone Ila is squeezed between the two opposing cutting members 107, 109.

[0128] Referring to Figures 15 to 18, as the device 101 is moved along the longitudinal bone axis, the cutting members 107, 109 are dragged along the bone Ila to release the connection between the meat and bone, stripping the meat from the bone. Simultaneously, the blades 122, 124 cut the meat and intercostal tissue between adjacent rib bones Ila. As the device 101 is moved along the longitudinal bone axis, it strips the meat from the bone. The bones Ila of the meat rack are not often straight; however, as the bone Ila being stripped is encompassed between the flexible cutting members 107, 109 and the engagement portions, the bone Ila tends to be pulled into alignment with the direction of movement MIDI of the device as it moves along the bone.

[0129] The device 101 continues moving along the bone Ila until the entire portion of tissue surrounding the bone Ila has been removed. As the two flexible cutting members 107, 109 are arranged to cross over one another in the stripping position, the removed tissue 11b gets pinched between the cutting members 107, 109 as they slide off the end of the bone Ila.

[0130] In some embodiments, the engagement portions of each jaw side member may be alternately reciprocated up and down as the device 101 is moved along the bone. Alternatively, or additionally, there may be relative rotation between the device 101 and the bone Ila in a similar manner as described in relation to the first embodiment.

[0131] Finally, with reference to Figure 19, the actuators 121a, 121b, 119a, 119b retract to open the jaws 103, 105 and move the cutting members 107, 109 away from one another. The removed portion of tissue 11b is then released from the jaws. As described above, the device 101 may include one or more additional features such as a mechanism or air jets to assist with releasing the removed meat 11b from the device.

[0132] The position of the device 101 is then adjusted relative to the meat rack so that the jaws are positioned over the next bone in the rack, for example by moving the meat rack, or by moving the device 101, or both. The steps are then repeated to strip meat and tissue from that bone.

[0133] Preferred embodiments of the invention have been described by way of example only and modifications may be made thereto without departing from the scope of the invention. For example, rather than cutting edges 12, 14, 122, 124 the device may include an alternative method for cutting intercostal meat such as slicing blade configured to cut through intercostal meat or tissue by movement parallel to the longitudinal bone axis.

[0134] As a further alternative, the intercostal meat between the rib bones may be cut as a separate operation, negating the requirement for the first and second jaws 3, 5, 103, 105 to comprise side members and / or cutting edges.

[0135] In some embodiments, a series of pairs of cutting members 7, 9, 107, 109 may be configured to cut and strip meat and tissue from a number of rib bones simultaneously. In such embodiments where meat from adjacent ribs is removed simultaneously, there may be no need to cut the intercostal meat between the rib bones.

Claims

CLAIMS1. A Frenching device for removing meat and / or tissue from rib bones in a meat rack, the device comprising : a first jaw having a first cutting member; and an opposing second jaw having a second cutting member; wherein the first and second jaws are movable between an open position for receiving a rib bone therebetween, and a stripping position for removing meat or tissue from the rib bone; wherein the first and second cutting members each comprise a flexible cutting member that is movable to cut the meat and / or tissue about a circumference of the bone; and wherein, in the stripping position, the first and second cutting members are configured to move relative to the bone in a direction along a longitudinal bone axis to remove meat and / or tissue from the bone.

2. A Frenching device as claimed in claim 1, wherein in the stripping position the first and / or second cutting members are movable towards the bone.

3. A Frenching device as claimed in claim 1 or 2, wherein each jaw comprises first and second side members, wherein each cutting member is attached to the respective first and second side members.

4. A Frenching device as claimed in claim 3, wherein each side member comprises a blade to cut intercostal meat or tissue between adjacent rib bones.

5. A Frenching device as claimed in claim 3 or 4, wherein, in the stripping position, the side members of the first jaw overlap with the side members of the second jaw.

6. A Frenching device as claimed in any one of claims 3 to 5, wherein the first and second cutting members are attached to the side members at or near an end of the side members.

7. A Frenching device as claimed in any one of claims 3 to 6, wherein the first jaw first and second side members are movable relative to each other; wherein movement of the first side member moves a first attachment point of the first cutting member and movement of the second side member moves a second attachment point of the first cutting member.

8. A Frenching device as claimed in any one of claims 3 to 7, wherein the second jaw first and second side members are movable relative to each other; wherein movement of the first side member moves a first attachment point of the second cutting member andmovement of the second part moves a second attachment point of the second cutting member.

9. A Frenching device as claimed in any one of claims 3 to 8, wherein each side member is independently movable about a pivot axis.

10. A Frenching device as claimed in any one of claims 7 to 9, wherein the first and second side members each comprise an engagement portion having a blade for cutting through intercostal tissue, and wherein movement of the first and second side members causes reciprocation of the blades.

11. A Frenching device as claimed in claim 10, wherein the flexible cutting members are attached to the engagement portions at or near a tip of the respective engagement portion.

12. A Frenching device as claimed in any one of claims 3 to 6, wherein the blades of the first jaw oppose and move past the blades of the second jaw.

13. A Frenching device as claimed in any preceding claim, wherein the first and second jaws are configured to rotate relative to the bone about a bone axis, through a rotation angle.

14. A Frenching device as claimed in claim 13, wherein in the stripping position, the first and second jaws are configured to oscillate while the first and second cutting members contact meat or tissue on the received bone.

15. A Frenching device as claimed in any preceding claim, wherein the second jaw is pivotable about a pivot point spaced from the second cutting member to move the cutting member towards or away from the rib bones.

16. A Frenching device as claimed in claim 15, wherein the first and second jaws are each pivotable about a pivot point spaced from the cutting members.

17. A Frenching device as claimed in claim 16, wherein the first and second jaws are pivotable about separate, spaced apart pivot axes.

18. A Frenching device as claimed in claim 16, wherein the first and second jaws share a common pivot axis.

19. A Frenching device as claimed in any preceding claim, wherein the first and second cutting members comprise wire, string, or ribbon.

20. A Frenching device as claimed in claim 19, wherein the first and second cutting members comprise stainless steel wire.

21. A Frenching device as claimed in claim 19 or 20, wherein the first and second cutting members comprise a plurality of twisted, woven, or braided strands.

22. A Frenching device as claimed in any one of claims 19 to 21, wherein, a portion of the respective cutting wire, string or ribbon forms each stripping component.

23. A Frenching device as claimed in any preceding claim, wherein the first and second flexible cutting members are mounted to have some slack in the opening position and to be taut when they come into contact with meat, tissue, or bone in the stripping position.

24. A Frenching device as claimed in any preceding claim, wherein the first and second jaws each have side members, the rib bone being receivable therebetween.

25. A Frenching device as claimed in any preceding claim, comprising a securing device for holding the rack.

26. A Frenching device as claimed in any preceding claim, comprising one or more actuators arranged to move the first and second jaws between the open position and the stripping position.

27. A Frenching device, wherein the actuator(s) comprise one or more linear actuators.

28. A method for Frenching meat racks using the Frenching device of any one of the preceding claims, comprising the steps of: placing a bone of a meat rack between the first and second jaws; moving the first and / or second cutting members to the striping position; moving the cutting members to substantially cut the meat and / or tissue about a circumference of the bone; and moving the first and second jaws in a longitudinal direction along the bone thereby stripping meat and / or tissue from the bone.

29. A method as claimed in claim 28, wherein the step of moving the cutting members to cut the meat and / or tissue about a circumference of the bone comprises rotating the first and second jaws through a rotation angle, about a bone axis.

30. A method as claimed in claim 28 or 29, wherein rotation angle is more than or about 90 degrees and less than or about 180 degrees.

31. A method as claimed in any one of claims 28 to 30, wherein the step of moving the cutting members to cut the meat and / or tissue about a circumference of the bone comprises moving the first and second jaws in an rotationally oscillating manner.

32. A method as claimed in claim 28, wherein the step of moving the cutting members to cut the meat and / or tissue about a circumference of the bone comprises moving ends of the cutting members in a reciprocating manner.

33. A method as claimed in any one of claims 28 to 31, further comprising the step of cutting through intercostal meat and / or intercostal tissue.

34. A method as claimed in claim 33, wherein moving the first and / or second cutting members to the striping position thereby cuts through intercostal meat and / or intercostal tissue.

35. A method as claimed in claim 33, wherein the step of cutting through intercostal meat and / or intercostal tissue comprises moving cutting blades in a direction generally parallel to a longitudinal bone axis.

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