One of North America’s largest beef processors is using AI to get millions of dollars’ worth of extra meat off the bone in its slaughterhouses as US beef prices hover near record highs. Cargill has developed an AI-powered computer vision system that spots “red pixels” — tiny flecks of meat left clinging to bone and fat as cattle carcasses move down its processing lines.
Early trials show that by using the system, branded CarVe, meat packers can recover an average of up to 0.5 per cent more meat from each animal. “At the scale that we’re operating, that’s big,” said Florian Schattenmann, the company’s head of research and development.
AI is particularly useful in beef processing because of the variability involved, Schattenmann said. “It’s not like assembling a car, right? Every Toyota Camry looks the same and it’s all automated. Every cow is slightly different.”
The last phrase is the surgeon’s defence, I wager. But when you chase 0.5%, with the chainsaw of modern capitalism, humanity itself becomes the carcass.