The questions slaughterhouses, cutting rooms and butcher shops actually ask, answered by the people who build the machines. No fluff: power ratings, weights, cutting depths and when each model makes sense.
In a crowded market of saws for cutting meat and bone, the SM-150 stands out as a tool designed specifically for pork cutting. It is a saw for butcher shops that works just as well in slaughterhouses and cutting rooms.
Read the articlePower, weight, cutting depth and species: the four things that decide which saw for cutting meat and bone belongs on your line. Here is how the whole handheld range compares.
Read the articleA blunt knife does not just slow the line down: it forces the operator, spoils the cut and causes most of the accidents. A professional sharpener is the cheapest fix to all three.
Read the articleThe meat left on the bone after cutting is money going into the by-product bin. An electric circular knife is what gets it back, and it does it faster than any hand knife.
Read the articleBuying a hand saw for cutting meat and bone on power alone is the fastest way to end up with the wrong machine. These are the five things that actually decide it.
Read the articleTell us what you need and we will advise you on the right machine for your slaughterhouse, cutting room or butcher shop. We reply fast.
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