These innovative trimmers have been adding more speed, greater yield and better ergonomics to all forms of meat processing. The 620 model was originally developed to fit in between beef vertebrate to quickly recover high-value lean meat. Since then, many new sizes of trimmers and blade shapes have been added to improve yields and to cut more efficiently:

• Our smallest trimmer is the 350M2 model with a cutting diameter of 1.4” (3,5 cm). The 360M2 uses the same frame, but has a flat-hooked style blade. These models are designed for a variety of poultry trimming activities including turkey breast trim, turkey neck trim, chicken back trim, turkey thigh trim, and oil sack removal. They are also used for pork bone trimming, button bone removal, liver spotting and removing gall sacks. Beef applications include cartilage removal, liver spotting, bone trimming and intestine stripping.

• The 440 model, with its low-profile blade, was specially developed for poultry applications such as chicken thigh deboning, chicken wing-drop and turkey thigh and knuckle deboning. (The low-profile blade was an innovation that prevented the blade from digging into the cartilage or bone for improved trimming performance.)  The 440M2 has a cutting diameter of 1.66” (4,2 cm).

• The 500 model features a slightly larger straight blade diameter of 2.7” (6,8 cm), while the 505M2 is 2.5” (6,3 cm). Popular pork processing applications using these models include trimming heads and snouts, trimming pork trachea, removing lean meat from neck bones, removing tails, removing picnic muscle from bellies, and removing tenderloins.

• The 620M2 features a 1.98” (5 cm) cutting diameter, while the 625M2 uses the same frame, but uses flat-hooked blade. Common trimming applications for poultry include removing lean meat from turkey, carcass and neck trim, and oil sack removal. Popular beef applications include removing lean meat from heads, de-veining livers, removing lean meat from bones, trimming neck bones and atlas bones, removing chine bones from strips and rib eye cuts, removing pelvic and aitch bones, trimming rib cages and blade bones, and strip/feather bone removal. Pork applications include removing eyelids and eardrums, cleaning stick wounds, removing lean meat from heads, liver spotting and removing gall sacks, trimming neck bones, removing lean meat from bones, and removing tails.

Medium-sized Whizard^® model trimmers are used as a universal cutting tool in

the meat processing industry. They are particularly effective for defatting, tissue and meat issue removal, as well as the recovery of lean meat.  The main difference between the 750M2 (straight blade) and Whizard Trimmer Model 850M2 model (flat-hooked blade) is the blade profile:

• The straight-blade design of the 750M2 is designed for cutting and meat removal, while the flat-hooked blade has a shallow trim that is highly efficient in defatting pork loins, internal ham defatting, and removing lean from fat. Other pork applications include removing cheek meat, removing blood clots from jowls, removing diaphragms, and removing picnic hearts.

• With a flat-blade, the 880/1880 models are versatile trimmers that are highly efficient in removing dirt, animal hair, or rail contamination prior to fabrication. They are also highly effective in beef primal fat shaping, trimming top and bottom rounds, trimming briskets, and removing membranes, along with pork applications such as removing skin patches, trimming loins and Canadian backs, and internal and external ham defatting.

  Large model Whizard^® Trimmers are highly valued for their speed and effectiveness in trimming and defatting many cuts of pork and beef. The blade profile of the Whizard Trimmer Model 1000M2 model excels at cutting and meat or fat removal, while the flat-blade of the Whizard Trimmer Model 1300M2 model trims fat very precisely without digging into the lean. It also removes contamination on during slaughter.