WLD whole leg deboner M2.0

The Meyn WLD whole leg deboner M2.0 processes left and right anatomical legs with or without skin at a capacity of 3,600 legs per hour. The machine produces whole leg fillets with the high quality required by export markets. Besides a significant amount of labor reduction, an unrivaled high and consistent yield can be obtained without troublesome adjustments. All remaining manual activities are fast to learn, easy to execute and less stressful on the muscles and joints of the workers. This allows processors to obtain outstanding results in a short period of time and continuity is easily secured.

The Meyn whole leg deboning solution comprises multiple integrated process steps that optimally prepare the supplied products prior to  deboning. This not only allows for the production of whole leg fillets of an excellent quality and high yield, but also considerably reduces the necessary trim operations and thus labor requirements.


The legs are supplied in crates, cartons or separated onto a conveyor belt directly from the cut up line. Subsequently, the legs are manually pre cut by two operators and transported to the loading operator. An automatic whole leg pre-cutter is available for the Physic HS cut up lines.

Two loading operators take the legs and place them on the product carriers, which slowly pass by in front of him. Next, the product carriers take the legs through a sequence of automated deboning steps:

  • Fixating the leg.
  • Four (4) spring loaded knives cut tendons of the drum, while rotating the product.
  • After cutting the tendons the drum meat is scraped downwards.
  • The thigh meat is scraped in an upward motion.
  • The knee joint is released from the leg fillet by a ringed shaped cutting blade.
  • The processed whole leg fillet is automatically discharged.
  • Finally, the leg bone is removed from the product carrier and the product carrier is ready for a new cycle.

An inspection table, which is an option, completes the set up. Depending on end product requirements, 2 to 6 people are required.


  • Very high and consistent yield.
  • Both left and right legs can be processed with the same system.
  • Extremely low bone content.
  • Relatively compact design.
  • Stable and durable performance.
  • Significant reduction of labor.
  • Can process both Japanese and Normal standard fillets.