Just realized I was wrong about using a bandsaw for breaking down beef sides

For a long time I insisted on using a bandsaw for speed, but after a customer in Omaha complained about bone dust in their short ribs, I switched back to a hand saw and cleaver for that cut. The extra 15 minutes per side is worth it for the cleaner product and better yield. Does anyone else avoid power tools for certain primal cuts?

4 comments

4 Comments

seth_singh2026d ago

Man, that Omaha customer's complaint really hits home because once you start noticing that bone dust issue it's hard to unsee it. I've been there too where the faster method just wasn't worth the headache later on. Props to you for making that switch it's the kind of detail that separates good work from great work.

jasonallen2mo ago

Yeah, I read a piece from a shop in Kansas that said the same thing, especially for bone-in cuts where dust can be a real issue.

corablack2mo agoMost Upvoted

Wait, dust is a real issue with bone-in cuts? That's wild. I never even thought about that. Like, are we talking sawdust from the band saw getting stuck in the meat? That sounds like a total nightmare to clean off before you even start cooking.

avery_jackson2mo ago

Ever try rinsing it under cold water? Gets most of it off. Pat it real dry after, or it won't sear right. That bone dust can leave a gritty texture if you don't.