Warning: don't use a bandsaw for breaking down primals like I did for two months.

I kept using my cheap bandsaw to cut up whole loins and rounds thinking it was faster, but the meat quality dropped fast from all the bone dust and heat. After switching back to a good breaking knife, I saw way less waste and better yield - has anyone else dealt with this?

2 comments

2 Comments

pat_coleman17d ago

Oh man, the bandsaw thing brings back memories. A buddy of mine ran a small butcher shop out of his garage for a while and he swore by his saw for everything. Then one day he cut into a whole ribeye roll and the blade was slightly dull, heated up the meat something awful. He ended up with this grayish, mushy strip on the outside that just didn't look right at all. He had to trim off way more than he planned and lost a good couple pounds of prime meat that day. After that he went back to a knife for everything except splitting big bones, and said the difference in yield was night and day. People don't think about how much heat and vibration messes with the texture until it's too late.

andrew_rodriguez17d ago

My dad had the same thing happen with a cheap bandsaw he got for cutting PVC pipes, and he tried using it on a ham once. Ruined it so bad the dog wouldn't even touch it.