Tried a bone saw on ribeye caps and tore the whole roast apart

Got a new band saw from a supplier in Portland last week, figured I'd speed up my ribeye cap prep instead of hand trimming. Set the blade way too aggressive, about 14 teeth per inch, and it grabbed the muscle fiber instead of cutting clean. The caps came out shredded and stringy, looked like pulled beef before I even hit the grill. Lesson learned, I'm going back to my old knife for caps and keeping the saw for bone work only. Has anyone else had a saw eat a tender cut like that or is it just me?

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cole_baker19d ago

Check the blade speed before you blame the teeth count, too high RPM does the same damage on soft meat. Ive run a band saw for years and caps need a slow feed and a fresh blade, around 10 TPI max. Saws just got no feel for tender stuff, knives always win on those cuts.