Our butcher saws make short work of cutting meat into different cuts and portions. Specifically designed to cut cleanly through meat and bone, butchery bandsaws are ideal for breaking down big fresh or frozen carcasses such as beef, lamb, venison and pork. You can also cut perfect steaks to the same thickness every time. And with a meat slicer you can make home cured bacon, ham, beef jerky and more. You can buy butchers saws and slicers below.

How do butcher saws differ from other saws?

If you have ever tried to cut meat with a regular saw, you’ll know how difficult and messy you’ll make the job. Butcher saws have a distinct teeth shape which is designed to easily cut through meat and bone without getting clogged, allowing you to maintain production speed and minimise mess.

Butchers saws, both hand held and bandsaws, have a TPI rating which stands for Teeth Per Inch. The ideal number of teeth on the blade for perfect cutting depends on the speed of the bandsaw. The operators manual should tell you which TPI is best, but it’s generally three or four teeth per inch, especially for meat with the bone in or frozen meat.