A poultry manual processing line refers to a production line that, after automated slaughtering, plucking, eviscerating, and pre-cooling, primarily relies on manual operation, supplemented by mechanized conveying and specialized tools, to cut the whole poultry carcass into different parts (such as breast meat, legs, wings, and skeleton). This model offers flexible investment and strong adaptability, making it particularly suitable for small and medium-sized processing plants or central kitchens