Electric circular knife: the fleshing tool for bone and hard-to-reach areas
The 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.
The circular knife, or backbone fleshing knife, strips the meat that stays stuck to the bone and in places a straight blade cannot reach comfortably. It is also used to derind and to take off the first layers of fat after cutting.
What it is actually for
- Recovering meat left on the bone, especially on backbones.
- Working hard-to-reach areas where a hand knife is slow and awkward.
- Derinding and taking off the first layers of fat.
- Trimming meat cuts after breaking down.
Light in the hand, quick to change
At 190 W it is not a powerful machine and it does not need to be: what matters here is control. It weighs 7.2 kg, is portable and can be set up anywhere with a fixing point at or above operator height.
The blade changes quickly and simply, which matters because a circular blade needs sharpening often to keep working cleanly.
Keep the blade sharp or it is not worth having
A blunt circular blade tears instead of cutting and ruins the surface of the meat. A belt sharpener handles circular blades too, so the machine keeps earning its place.
Frequently asked questions
What is an electric fleshing tool used for?
For stripping meat that stays attached to the bone and in hard-to-reach areas, for derinding and for taking off the first layers of fat after cutting.
How much does it weigh and what power does it have?
7.2 kg and 190 W, with a motor voltage of 220 or 380 V. The blade changes quickly and simply.