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.

3 comments

3 Comments

Our old shop still uses a cleaver for ribs, gives a cleaner cut than the bandsaw sometimes.

Totally agree! My uncle's place does the same thing, and you get way less bone dust. Just feels more solid somehow.

kim37322d 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.