Saw a guy ruin a whole ribeye primal trying to cut against the grain on a band saw

He kept fighting with the blade and ended up with jagged, torn slices that looked like he used a rock. Has anyone else seen new folks mess up expensive cuts by not adjusting their approach for the tool they're using?

3 comments

3 Comments

the_lee19d ago

Man I read this article about a butcher who said most home cooks treat their tools like they're invincible. They think a bandsaw or a cleaver can just power through anything without thinking about grain or bone. It's wild how a few seconds of prep can save a hundred dollars of meat.

verar2119d ago

Honestly I used to think any knife could handle any cut if you just forced it through, but watching expensive meat get mangled on a bandsaw changed my mind real quick.

henry_martinez19d ago

The issue with a bandsaw is blade speed and tooth pitch. Most home bandsaws run at a fixed speed that's way too fast for meat with bones or dense grain. You end up with friction heat cooking the meat before you even finish the cut. @the_lee is right about prep mattering, but it's not just about grain direction. You need the right blade for the job too. A 14 tpi blade meant for wood will tear through a ribeye like a cheese grater. Slower speed and fewer teeth per inch would save a lot of expensive meat.