Völur optimises meat processing in three steps: sorting groups carcasses by predicted cutout value, scheduling builds the daily plan balancing labour, orders and line speed, and planning matches weekly supply against demand and capacity.
Sorting by predicted value is the decision everything else follows from. A carcass can be broken down several ways and the right one depends on what the market wants this week, which is a judgement currently made by experienced people under time pressure with incomplete information. Getting it right is the difference between yield and waste on every animal.
The Oslo company claims 8 to 10 percent increased yield, 3 to 4 percent better margin, 98 percent less planning time and $45 million of additional revenue at one US factory. No pricing is published, those figures are the vendor’s own, and predictions depend on consistent measurement upstream in a facility where conditions vary daily.
