Meat cutting is a very important skill. Within each animal carcass, the different muscles yield variations in flavour, juiciness and tenderness that makes it suitable for different ways of preparation to make the most delicious dish for a specific cut. That is why different cuts can command different prices based on the above characteristics, and need to be merchandised accordingly. The small beef tenderloin, an example of an expensive cut, is limited in quantity but extremely tender, juicy and easy to cook. The beef shoulder on the other hand is less tender, but provides excellent nutritional value and is very delicious when prepared as a pot roast.
To get cuts that are easy to merchandise, one must be able to discern the bone and muscle structure of the carcass. This requires that the carcass be cut up in fore- and hindquarters with a meat bandsaw.
Muscle boning is a popular way to cut up the meat after it’s been quartered. During this process, a boning knife is used to separate individual or groups of muscles along the seams of connective tissue. This produces small-sized portions that are ideal for sale or preparation and allows each muscle to be treated according to its own flavour and tenderness profile.
Your meat band saw also contributes massively to the efficient merchandising of meat. Improperly cut or mangled pieces will not freeze or thaw out properly and will appear less appealing when displayed.
At CaterWize, we sell a variety of meat band saws for meat producers who process large or small carcasses. Our 1.5 kW meat bandsaw can handle the toughest meat cutting jobs, while our 0.65 kW bandsaw is suitable for cutting up smaller animal carcasses with softer bones quickly.
