"Leon" lcb11211@swbelldotnet wrote


You might be missing the obvious, do you want to contaminate your BS
for the occasional situation that you might want to cut off a smaller
portion of meat?? I would never consider doing this with anything other
than a dedicated BS that is going to be cleaned and sanitized on a
scheduled basis. You are going to end up with thousands of small chunks
of animal product spread through your band saw and at the least I would
think the draw of insects and the eventual smell of rot would detour you
from considering this any further.


Push come to shove, take that frozen chunk of what ever you have and ask
your butcher or local meat market to cut it up for you.

All you youngster, city slickers talking 'bout sawing meat. With a with a
BIG ASS BANDSAW! Back in the day, when we had to cut meat, we used a meat
saw. It looked like a giant hacksaw. It had a meat (bone) blade on it.
You operated in with your arm and hand. Ya know, MANUAL LABOR! And it did
cut frozen meat. It would be a bit of a workout, but it got the job done.

This is a picture of a modern 25" manual meat saw. They come in different
sizes.

http://www.meatprocessingproducts.com/lem638.html