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Back when I started at the shop in 2012, we'd break down a side of beef with a saw and a cleaver, took about an hour. Now we use a bandsaw and a set of Victorinox boning knives, cuts the time in half.
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alice_kim7mo ago
Our old shop still uses a cleaver for ribs, gives a cleaner cut than the bandsaw sometimes.
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the_holly7mo ago
Totally agree! My uncle's place does the same thing, and you get way less bone dust. Just feels more solid somehow.
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kim3736mo ago
Ever think about how the sound changed? That old saw had a real harsh buzz, but the bandsaw is almost quiet... makes the whole shop feel different.
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