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Am I the only one who switched from a bandsaw to a hand saw for breaking down primals
For 9 years I broke down whole primals on a 220 volt Hobart bandsaw and thought anybody doing it by hand was just trying to look tough. Then my motor burned out in the middle of a 60 pound lamb order on a Friday and I had to finish the whole thing with a 12 inch breaking knife because the backup guy was 2 hours out in traffic. My cuts came out cleaner, I lost way less trim, and my shoulder felt better than it had in years. The saw blade was heating the meat and smearing fat into the lean, which I never noticed until I had the hand cut pieces sitting side by side on the block. I still run the saw for big beef quarters because speed matters, but everything under 40 pounds gets the knife now. My yield on that lamb ended up a full pound and a half better than my usual, and the owner noticed the chops looked sharper without me saying a word. So what do you all keep a bandsaw around for, or am I late to something the old guys already knew?
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grantnelson15d ago
Two years ago I would have bet money the saw gave a cleaner cut than a knife, and then a guy at the shop put a saw cut next to a hand cut on the same pork loin and I couldn't argue anymore. The blade heat was smearing the fat just like you said, and the hand cut piece held its shape way better on the block. I still keep the saw for bone in work, but everything boneless goes through the knife now.
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