Cutting and portioning workflows represent a central element of industrial efficiency in meat processing. According to FAO and DG AGRI data, losses resulting from cutting operations can range between 2.5% and 6%, depending on equipment type, staff training level, and the degree of standardization within the facility. In 2024, Eurostat reported that modernized facilities in Central Europe reduced losses by 12–18% through the introduction of automated guidance and calibration systems.

In Romania, the National Institute of Statistics (INS) indicates a heterogeneous level of cutting technology, with significant differences between large and small facilities. Units equipped with digitally calibrated blades and cut-length measurement systems record loss levels 1–1.5 percentage points lower than the national average. At the same time, manual cutting remains dominant in small facilities, where losses can exceed 5% and batch variability is high.

Technical studies by the European Commission show that the use of digital simulator-based staff training systems reduces cutting errors by 20–25% within the first six months. In addition, integrating optical sensors into cutting workflows enables verification of cut uniformity, increasing predictability, reducing rejects, and allowing batch standardization for retail.

For 2025, DG AGRI estimates that facilities with advanced digitalization will gain a direct competitive advantage through reduced specific losses, increased yield, and uniform quality. Processors that adopt standardized cuts, real-time monitoring, and optimized lines will be able to keep costs under control and strengthen their competitive position within the commercial supply chain.

(Photo: Freepik)