Method and system for processing of meat trim products, where trim products are supplied as a sequence of collections of trim (COTs), each collection of trim (COT) comprising a plurality of trim products, whereby: a fat/meat relationship for a collection of trim (COT) is measured; a collection of trim (COT) is transferred to a selected station by a separator, controlled by a controller; and whereby a batch is completed 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.