LeFiell Boning Operation Project Questionnaire

Name
Title
Organization
Address
Address cont'd
City
State/Province
Postal Code
Country
Phone
Fax
E-mail

1) Functions currently performed by your company or specific facility:
(please check all that apply)

     a) Live animal handling

     b) Slaughter (check species)
          beefporksheeppoultryother

     c) Boning and fabrication (check species)
          beefporksheep poultryother

     d) Fresh processing (check species)
          beefporksheeppoultryother

     e) Further processing (check species)
          beefporksheeppoultryother

     f) Packaging

     g) Rendering (check type)
          edible    inedible

     h) Hide curing

     i) Wastewater treatment

     j) Canning

     k) Refrigeration

     l) Federal inspection

     m) Laboratory

     n) International sales

     o) Domestic sales

2) Services you are requesting from LeFiell Company:

a) Equipment

b) Department modification/upgrade

c) Plant upgrade

d) New department

e) New plant

f) Plant evaluation/efficiency/HACCP

g) Personnel training

h) Product development

3) Species to be boned:
beef pork sheep other

4) Average carcass weight:
beef pork sheep other

5) Carcasses per hour:
beef pork sheep other

6) Will carcasses be boned:
pre-rigor hot cold

7) Will carcasses be boned for:
          manufacturing (e.g. sausages, hamburger)
          supermarket cuts
          hotel/restaurant/institution cuts

8) Are you aware of the availability of a national or company cut
specification manual: yes no
if yes, can a copy be forwarded for use: yes no

9) In the box below, please list all cuts and their average weight which will be
produced per side from beef:

10) In the box below, please list all cuts and their average weight which will be
produced per side from pork:

11) In the box below, please list all cuts and their average weight which will be
produced from sheep:

12) In the box below, please list all cuts and their average weight which will be
produced from other species:

13) Will bones be saved for:
          a) sales to customers: yes no
          b) edible rendering: yes no
          c) inedible rendering: yes no

14) Will the carcasses boned for manufacturing be:
          a) for grinding
          b) saving some low quality cut
          c) cube meat products
          d) other (please identify in box below)

15) Will all cuts be boneless: yes no
if no, what percentage is bone-in: %

16) Will whole muscle cuts be mechanically tenderized: yes no

17) Will the muscle cuts be cut into individual portions: yes no
          if yes, please identify cuts to be portioned and weight of each cut
          in box below:

18) Will you be manufacturing:
          a) fresh hamburger: yes no if yes, per patty weight
          b) frozen hamburger: yes no if yes, per patty weight
          c) ground meats: yes no if yes, per package weight
          d) stew type meat: yes no if yes, per package weight
          e) meat balls: yes no if yes, per package weight
          f) other (please identify items and weights in box below)

19) Please include any additional comments, concerns, or factors which
may not have been addressed above:

20) For product packaging, please complete Packaging Questionnaire

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