Pork processing is a tough business.
Staff turnover is high, and training expensive.
Cutting can be hazardous. Remaining profitable requires a dedication to efficiency, quality and cleanliness. Industry leader Mitchell's Gourmet Food identified key goals for improving profitability in its rib-pulling operations. Minimizing industrial accidents and the risk of contamination were also priorities. The results were extremely satisfactory, with the new unit flawlessly processing 1400 bellies per hour.