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.