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May 12, 2014 09:28 PM

Tool to cut bone (with meat)

So, the place where I get meat does not cut into small pieces and I do not have that butcher knife.
Also from what I see at few friends places it's not easy to cut meat with bone even with those!

So, I was wondering if there are any cool tools (sawing) to cut bones easily!


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  1. Most butchers use an electric bandsaw to cut bone-in pieces of meat (for example, portioning a beef loin primal into steaks and cutting through the backbone, or cutting a whole shank into crosscuts).

    There are hand saws that you can use for fabricating meat at home, but they are quite a bit slower than a bandsaw. You can order them from kitchen supply or butcher supply websites, or sometimes buy them in the hunting section of sporting goods stores (as they can be used to process wild game).

    1. Hacksaw, hatchet (hand axe), or baton a sturdy full tang 7"+ woodsman knife. All sharp, as which all cutting tools should be, although the hacksaw is what it is.

      1. what is it you're trying to produce?

        What cut are you buying?
        What cut are you trying to end up with?

        and where do you get meat? (and why not go somewhere else?)

        1. This is why the fine tooth 12 inch blade was invented for the Sawz-All. I recommend the battery powered so the cord does not get in the way.

          8 Replies
          1. re: INDIANRIVERFL

            So I'm complete newbie when it comes to tools... did you mean something like this?


            1. re: chow_rk

              Exactly. I recommend the 18v model if you are dismembering a carcass.

              Based on experience.

              1. re: INDIANRIVERFL

                Thanks! Just need to make 2 inch pieces from the 5 inch pieces I get here!
                Does that mean I go lower (than 18v) for my requirement?

                1. re: chow_rk

                  You can. Whatever you feel comfortable with. But how many times have you heard someone complain about something being too large or powerful???

                  1. re: INDIANRIVERFL

                    haha.. good point :)

                    Reason I ask is to get one cheaper (don't really need to use it too once a month)
                    Would 12v be too low powered?

                    1. re: chow_rk

                      Well, too large and too powerful makes it harder to use and usually means more set-up hassle which diminishes the convenience factor. If the cutting is a rare thing, it may be better to adapt a hacksaw or spend $17 for something like a W 47-1601 Weston meat saw (available from hardware stores and the likes of Cabellas.) But, if you figure on doing it once a month, adapting a reciprocating saw can be much more convenient and a lot faster and easier, to boot.

                      The thing about reciprocating saws (Milwaukee's version being the Sawzall) is that many of us already have one so we only need a new blade to dedicate to kitchen use. You do want to clean all the paint off of the blade, get it very clean and it give it a wipe with a little food safe mineral oil to keep it from rusting.

                      The reciprocating saw is also handy for dividing up large packs of things already frozen. Depending on how big the packs (or carcasses) are, you might want to consider using one of the 12" long ripping/demo blades.

                      1. re: JWVideo

                        no, the ripping/demo teeth are designed to rip wood, plywood, drywall, etc -- stuff that's soft and makes big, fluffy chips.

                        The geometry of those widely-spaced teeth are going to make them very, very prone to shattering the bone rather than cutting it, and shredding the meat.

                        Stick with the finer tooth counts (14-18-24 teeth per inch -- it won't shatter the bone and it's fine enough to not make your meat look like you've hacked it to death.

                        1. re: sunshine842

                          Okay, point of clarification and an apology for wandering off topic by mentioning another use. Sunshine is correct that you want to avoid the longer blades with the big teeth when sawing bones. If you are working unfrozen meat, they will indeed shred the meat and generally make a mess.

          2. I've heard Sawzall too. I once tried to cut a lamb leg bone with a cleaver and ended up with bone fragments in my barley soup, so whatever you do rinse well afterwards.

            1 Reply
            1. re: coll

              Yeah, a few of us have suggested Sawzalls here over the years when similar threads have popped-up. There are culinary bone saws easily available on-line and links in some of those other threads as well, but I'm too lazy to search for 'em this morning. Besides, INDIANRIVER has already proferred the best practical answer to the instant question (though,admittedly, I'm not really a battery-powered guy).