International Poultry Expo - January 24-26, 2012

Georgia World Congress, Atlanta, GA - Booth #4855

Thank you for visiting the Bettcher Industries Booth #4855 to see how investing in Whizard® Trimmer technology can improve your meat recovery and meat yields.

Innovative meat recovery is the easiest and fastest way to recover high-value lean meat from beef and pork bones. Our Yield Specialist will show you how to get dramatically more value for lean recovery over mechanically deboned meat.

• Whizard Trimmers make deboning poultry drumsticks, thighs and even whole legs fast and efficient – and they also improve product appearance.
• Whizard Trimmer technology pays off in big ways … and our Yield Specialists will prove it with ROI analyses and live product demonstrations right in your own plant.

Best of all, our are there to offer you free consultation on how we can improve your process. There will be live product demonstrations for defatting, trimming and deboning. Our Yield Specialists are also available to work with you in your plant to identify world class solutions you common problems facing meat and poultry processors.

Bettcher will conduct product demonstrations showing profitable ways to debone poultry thighs and whole legs, upgrade chicken paws, trim wings, plus other applications using Whizard ^® Trimmers and AirShirz ^® pneumatic poultry scissors.

Bettcher Industries has  presented a technical paper on More Effective Poultry Dark Meat Deboning Process. The paper outlined factors to consider when implementing improved dark meat deboning processes. Manual debone production lines, automated deboning equipment, and yield management systems incorporating individual operator tracking and incentive systems were covered, along with comparative performance statistics.  The paper was presented by Phillip Nones from Mullin Ashley & Associates.

Also new is the Whizard® Poultry TrimVac™ system that makes it possible to harvest sub-tender white meat from beneath the wishbone, along with “eye” muscle lean meat that anchors the breast muscle to the breast frame as well as lean meat along the rib, keel and back. Up until now, these were areas of the bird where it has been difficult or impossible to harvest a significant amount of high-value white meat.

Also to be featured at IPE are improved sharpening systems for blades and scissors.

Please visit our Poultry Processing Page to review great ways you can use them to increase profits in your operation.

Special Show Literature:
Whizard Poultry Brochure and Dark Meat Upgrade Flyer

White Meat Recovery TrimVac Flyer