Finally got a clean break on a full beef rib rack

Last week at the shop in Spokane, I was working on a whole rib section from a grass-fed steer. I'd been struggling with getting a clean cut between the 12th and 13th ribs without splintering the bone for like, three months. This time I went slower with the saw and kept my angle steady, and it came out perfect, no jagged edges at all. Has anyone else found a trick for that specific cut?

2 comments

2 Comments

jennys722h ago

Yeah, going slower with the saw like you said is key. I found letting the blade do the work without pushing down too hard made all the difference.

olivia_rivera882h ago

So you finally figured out the saw won't cut faster if you yell at it? I'm just kidding, @jennys72. It took me years to learn that same lesson about not forcing the tool. I used to push so hard I'd wear myself out in ten minutes. Now I go slow and steady, and the work is actually easier. It feels like a simple thing, but it changes everything once you get it.