Bone saw question

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bigcountryhuntr
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2012/12/03 12:38:47 (permalink)

Bone saw question

For the at home or professional deer processors. What is your advice or tool of choice in bone saws. Can I just buy a common hack saw, or do I need a food quality bone saw. I would imagine a hack saw with an unpainted blade would be ok but I am not sure.

If I agreed with you we’d both be wrong.
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    retired guy
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    Re:Bone saw question 2012/12/03 13:57:19 (permalink)
    Went out and bought a used professional meat saw some time ago-went back to the hacksaw. Kept loosing its edge and hacksaw blades are cheap.
     Only issue is if you are trying to cut the length of the backbone- LOTS of work there. Personally I bone that out but just in case you like to make 'bone in' chops.---
     Another neat choice that I have had good luck with is one of those limb trimmers with about a 14 inch blade- rough on one side and finer  on the other. OK on the spine too.
    post edited by retired guy - 2012/12/03 13:59:29
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    bigcountryhuntr
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    Re:Bone saw question 2012/12/03 14:43:42 (permalink)
    Sounds good to me. This is my first year butchering my own deer but I'll probably stick with boned out meat. I purchased some boning knives and skinning knives from victoronix, a gambrel with hoist system, manual grinder, and I was just needing a bone saw not knowing which to use. Sounds like a hack saw it is. I did read online to find the coarsest hacksaw blade available and that will work well since bone saws tradiontally have deeper and wider teeth than wood saws.

    If I agreed with you we’d both be wrong.
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    retired guy
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    Re:Bone saw question 2012/12/03 15:19:58 (permalink)
    Rinse well- the coarser blades can leave little bone pieces on the meat. crunch crunch.
      To each his or her own but for me the only time I leave a bone in my venison is the back legs of a skipper when making  large roasts-I go from joint to joint with them and dont cut the bone at all.  The rest is boneless for the past 25 years or more.
      Just as easy IMHO. Less fat and gristle and may well cut down on harsh  taste with older Deer. Might be an 'old wifes tale' but heard stories bout the marrow causing taste variations.
      Skippers dont leave ya much when boning but the quality is certainly there.
     Good luck and dont get disappointed the first try or two. Many of the cuts you see on cows simply are not there on Deer. lol
    post edited by retired guy - 2012/12/03 15:34:07
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    BIGHEAD
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    Re:Bone saw question 2012/12/03 20:44:00 (permalink)
    I have had a pro meat saw for well into twenty years only replacing the blade once. And trust me I have butchered quite a few deer in that time. For legs I just use looper's sounds kind of rough but it is very affective !! And yes you can get a few bone chips, if your a little careful to remove them as you go will take care of that. I been using a kitchen aid mixer with the grinder attachment and have to say it works great. you can even double grind if you like the ground meat finer. Dave

    KEEP"EM SCREAM"EM DAVE  ONLY CHILDERN and WOMAN use ALWIVES FOR STRIPER BAIT
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    retired guy
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    Re:Bone saw question 2012/12/03 22:23:21 (permalink)
    Use the Kitchen Aid grinding attachment too- its great. You can use the blades for either rough or finer burger. Nice to use the rough for stuff like Chili and for Spaggetti sauce and the finer for Burgers and Meatloaf. Also cleans up easy.
      Get the wifey the mixer  for X Mass and you sneak in the grinding attachment -will both be happy -lol.
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    bigcountryhuntr
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    Re:Bone saw question 2012/12/04 07:50:15 (permalink)
    Sounds like a plan thanks for the help guyz.

    If I agreed with you we’d both be wrong.
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    eyesandgillz
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    Re:Bone saw question 2012/12/04 10:26:33 (permalink)
    With CWD in PA now and all the unknowns with it, I'd personally stick to boning out the the meat.  They "think" bone marrow is one of the places the prions concentrate in an infected deer.  If you have the deer hanging, pretty easy to bone it out that way.  
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    thedrake
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    Re:Bone saw question 2012/12/04 12:09:47 (permalink)
    You could probably get by with just a hacksaw, but a bone saw will work much better. You can pick up a decent one for around $40.
     
    I'd bone out the meat rather than leaving the bone in for the reasons mentioned already.
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