Better quality The conventional method of removing bones involves cutting the meat along both sides of the ribs, and then literally ripping them out of the meat with a nylon loop. This means that up to 100g of ragged meat has to be cut away and used as sausage meat - a clear loss of profit. Time-savings Practical tests in industrial units and commercial businesses have shown that ribs can be removed in half the time with PROFI-LINE tools. There is no longer any need to cut along both sides of the bones. Improved efficency The razor-sharp round blade plus the rgonomically moulded handle ensure low-fatique, efficient working. The tool is simple to use, allowing even unexperienced personnel to produce perfect cuts. In contrast, the conventional method of removing bones, i.e. with a knife and a rib-stripper, means that staff are exhausted after about two hours, and have to be moved to other work.

Rib-remover PROFI-LINE, 16 mm blade