1. Method of processing of meat trim products, comprising the steps of: supplying trim products as a sequence of collections of trim (COTs), each collection of trim (COT) comprising a plurality of trim products: measuring a fat/meat relationship for a collection of trim (COT); transferring a collection of trim (COT) to a selected station by a separator, controlled by a controller; and completing a batch at a selected station on the basis of data for said fat/meat relationship, said batch comprising one or more collections of trim (COTs) and fulfilling a predetermined criterion regarding a total fat/meat relationship.