Equipment is described for deboning bony chops (e.g. arm or thigh portions of carcasses) using automated tendon cutting. It comprises portions for suspending bony chops so that a 1st bone may be removed and conveyor portions, disposed downstream of the suspending portions, on which the bony chops are placed for removal of a 2nd bone. Tendons are cut longitudinally in the direction of the 1st bone whilst the exposed neck portion of the chop is held and suspended. Meat is then torn from around the 1st bones and the upper surface of the 2nd bone is exposed, with a thin meat portion on a side close to it. The tendons along the side face of the 2nd bone are cut and the 2nd bone is removed.