Choosing between a band saw and a cleaver for a big beef order

Had a catering company order 200 pounds of short ribs for an event next month. They wanted them cut flanken style, across the bone. I had to pick between using my old band saw or just going at it with a heavy cleaver and a mallet. Went with the cleaver because the saw blade was getting dull and I didn't want to risk a jagged cut. Took me about 3 hours total, but the cuts were super clean and the client was happy. Anyone else ever skip the power tools for a big job like that?

3 comments

3 Comments

matthewkim9d ago

Honestly, that's a solid result for the client, but three hours with a cleaver? Ngl, a dull bandsaw blade is a huge pain, but you can get them sharpened or replaced pretty quick. For that much meat, a sharp bandsaw would have saved your arms and probably cut the time in half. It's just way more consistent for flanken cuts across all that bone. Still, can't argue with a happy customer and clean cuts.

dakota_nelson439d ago

Ever try to skip arm day with a dull cleaver?

anthonymurray9d ago

Matthewkim's bandsaw talk reminds me of trying to split wet firewood with a rusty hatchet.