It takes a special kind of aggie to man a carcass station in a packing plant. With weights well into the double digits, it can be a physically-demanding job.
Researchers at Georgia Tech are looking to shake things up using a new system, giving workers a helping hand.
Dr. Konrad Ahlin has developed a re-hang shackle, which is a device that guides the bird’s legs into place, removing the need for heavy lifting. Its mission is to reduce the strain for the person running the carcass line.
Ahlin tells the MeatingPod that it is mentally challenging, too, and he hopes his device can keep packing houses safe.
His re-hang shackle is patent pending.
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The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
“It’s been a very interesting year!”
“This is an important single piece of legislation that really highlights exactly what’s needed from Congress to combat this threat.”
