Meat & Bone Saw Guide

If you work in a butcher shop or meat processing plant, you know how important it is to have the right tools for the job. One of the most important tools in any meat processing operation is an electric meat and bone saw. These saws are designed to cut through tough meat and bone quickly and efficiently, making the job of processing meat much easier.


There are a few things to keep in mind when using an electric meat and bone saw. Here are some tips to help you get the most out of your saw and ensure that you are using a saw:


When using any type of meat and bone saw, safety is of utmost importance. These tools are designed to cut through bone, which means they can be dangerous if not used correctly. Before using a saw, it's essential to read the manufacturer's instructions carefully and wear safety glasses, gloves, and a face shield. You should also wear ear protection to protect your hearing from the loud noise of the saw. Requirements by area may vary, contact your local board.


Type of Saw
Electric meat and bone saws come in different sizes and shapes, with various features that cater to different needs. The most common types of electric meat and bone saws include manual hand saws, tabletop electric saws, and electric floor-standing models that are more suitable for commercial and industrial use. Some saws are designed to cut through soft and tender meat, while others are made to handle tougher and denser cuts of meat and bone.


Compared to traditional manual hand saws, electric saws can make precise cuts with minimal effort and time, making them a more efficient and convenient option for butchers and cooks.


Blade Type
To ensure the best results, it's essential to choose the right saw blade for the type of meat and bone you are cutting. Blades come in various sizes and shapes and selecting the right one can help prevent damage to the meat and ensure a clean, even cut. Different saw blades have different teeth-per-inch or commonly referred to as TPI. Two TPI blades are used for “boneless” meat. 3 TPI blades are for general cutting, while 4TPI and higher are used for general/frozen meat cutting.


Cleaning and maintaining your electric meat and bone saw is also crucial to ensure its longevity and continued efficiency. After each use, it's important to clean the blade thoroughly and oil it to prevent rusting and pre-mature ware. Completing regular maintenance will also help ensure that the saw continues to perform optimally over time. Consult owner’s manual for cleaning and maintenance schedules.