Method of trimming a meat portion by ultrasonic and electronic analysis

A method of trimming cuts of meat by imposing on an electronic controller the trim parameters for a meat portion. The meat portion is then scanned with an electronic ultrasonic sensor to locate and identify the natural physical makeup of the meat portion. After determining the natural conditions that exist in the meat portion, the sensor transmits signals to the controller to advise the controller of the nature and location of the sensed condition. That data is compared to the trim parameters imposed on the controller which then determines the trim requirements for that meat portion in that sensed condition. The controller then controls a meat trimming mechanism to trim the meat portion consistent with the parameters of the foregoing evaluation.