Mark EystadMark Eystad is president of Mark 1045 Inc.; phone +1.877.316.1045; email [email protected].From the AuthorProcessing & SlaughterBroiler weights: What they mean to the processing operation and product mixBroilerweights continue their upward march at U.S. poultry processing complexes. Howis this trend impacting broiler processing operations and product mix?Processing & SlaughterExploit leading indicators to improve poultry processing yieldIn order to increase poultry processing yield, why not exploit the one cost of doing business that has actually become cheaper – technology? Leading indicators are valuable in impacting processing yield on a real-time basis.Processing & SlaughterA new approach to further processing inventoryLean manufacturing techniques are available to dramatically reduce poultry further-processing inventory and costs, if the poultry organization relinquishes old practices. What if your poultry operations only produced what was sold the previous day by your customers and all you were doing is replenish their stock of your product? What has to happen to make that a reality? Reducing inventory requires that you know what your customer sold yesterday.HomeProcesamiento avícola: Las dificultades de la eficiencia localizadaEn realidad, casi todas las operaciones avícolas, y todas las de fabricación de productos, utilizan costos fijos de los productos. Pero, ¿es factible también que tener demasiado enfoque (o el enfoque equivocado) en el área de costos esté reduciendo la rentabilidad de la empresa?Processing & SlaughterDark meat: The deboning optionIf your operation debones whole legs, there are two key factors that make or break any operation: throughput and yield.Processing & SlaughterPoultry processing: The pitfalls of localized efficiencyJust about every poultry operation – for that matter, every manufacturing operation – establishes standard costs for products. But is it possible that too much focus, or the wrong focus, in the area of costs is reducing your company’s profitability?Processing & SlaughterSuccessful start-ups in poultry further processingSuccessful production runs in a poultry further processing facility begin with successful start-ups. What does a successful start-up in further processing look like?HomeCooking with the dataFor profitable cooking operations, let data drive the process and make sure goals are aligned from the production floor to the boardroom.Processing & SlaughterRoot cause analysis puts process on trackAfter a catastrophic event, such as a shackle line going down, what are you going to do to ensure it never reoccurs?Processing & SlaughterHow to improve the debone yieldProperly implemented measures can lead to debone lines becoming far more productive.Processing & SlaughterTips for measuring line efficiencyQuantifying what constitutes a "good day" on your production lines is the first step toward improving efficiency.HomeImproving your deboning yieldHigh grain prices put pressure on turkey and broiler processors to get as much meat off the bone as possible.Page 1 of 1
