Whizard TrimVac for Increased Chicken White Meat Yield

The latest and most advanced method to harvest more high-value breast meat than ever before!

Bettcher Industries has done it again … developing a unique new way to harvest more lean white meat than ever in high-volume chicken processing.

The Whizard^® TrimVac™ for chicken processing enables you to easily harvest sub-tender white meat from beneath the wishbone … along with “eye” muscle lean meat that anchors the breast muscle to the breast frame. You can also recover scapula meat and lean meat along the rib, keel and back.

 Up until now, these were areas of the bird where it has been nearly impossible to harvest a significant amount of high-value white meat. Instead, it ended up being sold for MSC or rendering at just pennies on the dollar.

Gaining more white meat yield per bird

In many processing plants, chicken frames are processed on a cone line where trimming is difficult because there hasn’t been an easy, effective way to capture the trim yield.

Unfortunately, valuable breast meat has been sacrificed in mechanical deboning machinery where the product is classified as MSC (mechanically separated chicken) and carries a very low price.

At Bettcher, we’ve combined our highly effective Whizard® Trimmer technology with our own proprietary, proven vacuum technology – the same technology that’s also been used to control BSE risk material by hygienically removing spinal cord tissue in beef and pork processing applications.

With TrimVac™, not only is the entire trimming and vacuuming process incredibly simple … it’s also incredibly sanitary.

But here’s even better news: Chicken processing plants that use the TrimVac™ tool for white meat recovery experience impressive yield improvements!

• It’s common to achieve a 0.50 oz. increase in yield on an 8 lb. bird – from the breast sub-tender area alone.
• In addition to capturing the sub-tenders, collecting other breast trim using the Whizard® TrimVac™ will increase yields further:
  • “Eye” muscle meat that anchors the breast muscle to the breast frame
  • Scapula meat and lean meat along the rib, keel and back
  • Missed meat or "feathering" left on frame

Since the value of the trimmed white meat is three to four times greater than the value of MSC, not only will you improve your white meat yield, you’ll be recovering it at a substantially better price.

How TrimVac™ works

The easy-to-use Whizard^® TrimVac™ system works like this:

• The lightweight tool uses a high-speed rotating blade to dislodge, cut and vacuum white meat in the sub-tender area and under the wishbone.
• A highly effective vacuum system removes the breast trim and conveys it to a special stainless steel containment tank.
• All trimmed meat is hygienically conveyed so that it doesn’t come into contact with line operators, work surfaces or the processing floor.
  
  

 Learn more!

Contact us to learn more about how the Whizard^® TrimVac™ system can help you recover significantly more high-value white meat in your chicken processing operation – leading to increased plant profits.   Contact us at (800) 321-8763 or (440) 965-4422 or at sales@bettcher.com

Poultry TrimVac for White Meat Recovery Flyer