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Yes the circular saw would be very dangerous because you would need to move the saw over the "fixed" meat, which will be difficult. Butcher's use a band saw that is "fixed" and then slide the meat into the blade...... much safer.
What about a hand bow saw, Alaskans use this to cut whole salmon, as well as moose and deer quarters like firewood in the Winter.
Yeah, I've seen butchers in halal meat shops using band saws to cut up goat meat and lamb for stews - right through the bones.
Yeah, but if I understand correctly there's a huge hunk of meat, so thawing that large amount, then re-freezing it, is NOT best microbiological practice.
That's my understanding as well. Here's an interesting take:
According to the USDA, meat should be thawed in the refrigerator and never at room temperature. If you didn't thaw your meat in the fridge, you should toss it and not refreeze it. If you did thaw it in the fridge, then you can refreeze the meat as long as it hasn't been sitting in the fridge for too long after it thawed (the longer the thawed meat sits, the longer bacteria has to form on it).
Quote:
Originally Posted by rabbit33
Any power saw will fling gobbets of meat everywhere and make an unholy mess, it'll be damn near impossible to clean it up, it'll rot and stink and attract flies and ants.
I can not find the meat that I ordered locally, and it comes frozen. If I thaw what I have whole, it is not going to last long enough in the fridge before I can finish it. I dont have a bandsaw (I think butchers use a bandsaw of sorts to cut through bone) and there is no way a knife is going through what I have - it is rock solid.
Am I nuts? I can think of not other way to break the meat down into smaller pieces...
Yes, you're nuts. What you're suggesting to attempt is extremely dangerous and lacking in critical thinking skills. Do you want to lose your fingers or a hand and bleed to death? Do you want to have bits of frozen meat and bone sprayed all over your work space? Do you want to destroy a perfectly good circular saw and blade or any other kind of power tool?
Butchers do use band saws to cut through meat with bones in it, but they do it on fresh, unfrozen meat, not on rock solid frozen meat.
An alternative for you is to thaw the meat, cook all of it, remove what you want to prepare for one or two meals now, debone the remaining cooked meat into smaller pieces and freeze it in single serving size packages to be prepared for other meals at later dates.
Yes, you're nuts. What you're suggesting to attempt is extremely dangerous and lacking in critical thinking skills. Do you want to lose your fingers or a hand and bleed to death? Do you want to have bits of frozen meat and bone sprayed all over your work space? Do you want to destroy a perfectly good circular saw and blade or any other kind of power tool?
Years ago, son and I bought the two largest lobsters for sale at the nice market. Shop tools were required. Those old lobsters have really thick shells.
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Am I nuts for wanting to cut through frozen meat with a circular saw? pt2
