Thread: Meat Bandsaw

Originally Posted by No good names left

Something like this'd be a good entry level if you're not throwing too much through it.
https://www.thetoolshed.co.nz/produc...hoC8mIQAvD_BwE

I saw this advice at the bottom of the page:

"Handy Hints!
Cleaning a meat band saw is not an easy job, especially when you cannot let water near any of the electrical components! At one of the previous Fielday's, a farmer who had purchased this saw the year before passed on this handy advice - Put a couple of sheets of scrunched up newspaper in the trap door under the cutting table. This will collect a lot of the fat content out of what you are cutting and make it much easier to dispose of!
..
Another great hint is to freeze the meat before cutting it up - not only does it give you a cleaner and easier cut, but it also helps to avoid getting bone chips through the meat!"

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I have resisted using my wood bandsaw coz of the clean-up hassle. Must try the recipro saw next time. Built up the usual lather last week when I was hacking some shanks off and chopping down the backbone.

Actually cooked two shanks yesterday and man they came out mint. Braised off the shanks and some onion about 10am, set them running in the slow cooker with some carrots, chicken stock cube, half cup of shiraz,tomato puree mix plus S&P. Added some thickening just before the end. Soooo tender and tasty