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- 18 - Hunters Meat Cutting Bandsaw
A. General
1. Use a sharp, high-quality blade.
2. Use the right blade for the job.
Your saw comes equipped with a “bone-
in” blade - which means it can cut both
meat and bone. Do not use a “boneless”
blade if planning to cut through bone.
3. Partially frozen meat is easier to cut than
meat at room temperature. At room temp,
the meat is so soft that it will tend to plug
the grinder and blade.
4. Allow the saw to cut. Don’t force
the meat into the blade. Feed the
blade with even pressure at a moderate
speed.
5. Maintain your bandsaw in top
condition. See Section XII of this
manual for maintenance procedures.
B. Test Run
1. Completely assemble the bandsaw and
perform all adjustment procedures.
2. Check that all fasteners are tight.
3. Make sure that the saw is properly wired
for the voltage you intend to use.
4. Turn on the machine. Be ready to turn it
off immediately if there is any sign of mal-
function.
5. If everything is normal, proceed to Part
C and begin cutting.
X. Operations
This bandsaw will make home butchering a
simple process. Below is a discussion of pos-
sible applications for this saw. Consult your
local butcher shop if you are interested in cut-
ting specific types of steaks or chops.
C. Cutting Procedures
1. Determine the steak thickness you want.
2. Position the fence according to steak
thickness. If not using the fence, remove
it completely. Removing the fence means
one less item to clean.
3. Adjust the upper blade guide assembly
so it is
1
/4" from the top of your meat.
Adjust the blade guard so it covers any
unused portion of the blade.
4. Set up a large bowl or container to place
your steaks as they are cut. Package
them when you are finished cutting.
5. Power up and let the saw reach full
speed.
6. Feed your meat into the blade slowly and
evenly. Do not allow your fingers to
come close to the blade. Retrieve your
steaks and put them in your bowl or con-
tainer.
D. Meat Grinder
The meat grinder operates simultaneously
with the blade. As you are cutting steaks, any
extra pieces can be put into the meat grinder.
If you are using the grinder only, remove the
blade to decrease the hazards.
Optional dies (parts #33A and #33B) are avail-
able for a small fee. Consult the parts list and
service department for more information.
You can also make sausages by putting
sausage casing over the casing tube and forc-
ing the meat into it. Consult your butcher for
further instructions about making sausage.
End of Section