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Blade vs. band saw for breaking down hogs, my 30 minutes of extra work said it all
I spent last Saturday breaking down two 180 pound hogs from the same farm. Used the band saw for the first one and switched to the blade for the second, mostly because the band saw blade kept slipping on the leg joints. The blade took maybe 30 minutes longer total, but I didn't have to stop and re-tension the band every few cuts. Band saw left cleaner chops for sure, but the blade gave me way better control on the shoulder and ham. Does anyone else stick with a knife for the big cuts and only use the saw for the truthfully bone-heavy stuff?
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david_reed2217d ago
That bit about the blade giving you better control on the shoulder and ham is exactly where I land too. Once you get past the first few cuts, the saw is basically just fighting you on those big muscle groups, and you end up chasing the joint instead of following the natural seams. I’ve found that if I take the time to work the blade around the ball joints first, the saw only has to handle the actual bone, which saves me a ton of re-tensioning anyway. Plus, you get those nice, long slices off the ham that just look better in the cooler, you know, like you actually knew what you were doing. The 30 extra minutes is nothing when you factor in not cussing at a slipping belt every other cut. I still pull the band saw out for the spine and ribs, but everything else is hand work for me now.
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