Air seaming has been around since 2010 …..very efficient leave no muscle on the bone .
Cant really find much, though it seems to be known as primal air inflation.
More processor level, rather than retail i would think. Nothing on you tube unfortunately, as I'd like to see it in operation.
But are you sure its for bone removal ?, usually industrial level processing is done as hot boning, and this process appears at least to be about making primal cuts easier to remove, one from another.
To me on that point of view Im not getting it as I've done seam butchery in one retail place* It is standard in most retail butchery, but only main primal cuts,
Of course there we're only doing a couple of sides per day, rather than the numbers they do in industrial boning plants. But of them all,I think I prefer complete seaming rather than seam off the big primals and cut them up from there into pot sized pieces.
* I think its my favourite cut that the full split and completely trimmed of all fat and connective tissue gives the best, which for me was a rib of beef boned, then trimmed right down so you just have two main sections. The eye, and a more fibrous flat piece you add to the top of the eye and roll together. Suet or larding to aid basting.
This is the cut I'd treat the family to each Christmas or New year. Rib of beef cut off at 5 rib, then hung for 8 weeks before processing it. Completely boneless, none of the mass fat usually associated with this cut. Easy to carve and considerably move flavour than a rolled sirloin.
I'm wishing I never gave up the trade now
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