What is Meat Saw Blade?

A meat saw blade is designed for cutting meat, bones, and cartilage. This sharp steel blade is commonly used in butcher shops, slaughterhouses, and by individuals who prioritize cleanliness when cutting food. 

It is made of various types of steel, the most popular is stainless steel because of its strength, corrosion resistance, and longevity. The blade is narrow with sharp teeth and heavy-duty enough to handle large cuts while remaining sharp for extended use.

How to choose Meat Saw Blade?

To choose a meat saw blade, consider 4 factors including Material, Meat Type, Saw Type, and Blade Size & Teeth Per Inch.

Material

Meat Saw Blades are mostly made of Stainless steel, are durable, corrosion-resistant, and strong. It is high-quality steel that retains its sharpness and is appropriate for cutting tough and thick meats and bones, which are commonly used in industrial conditions.

Type of Meat

Meat saw blades are selected depending on the type of meat being cut. For hard meat or bones, blades with coarser teeth are preferred. For softer meat, finer teeth allow for a slimmer cut. Choose the blade depending on the density and texture of the particular cut.

Saw Type

Meat saw blades are selected based on the type of saw. Manual meat saws offer greater precision, making them ideal for small-scale jobs, while electric saws are better suited for large-scale sawing due to their power and efficiency. Choose the saw type based on the intensity and scale of the job.

Blade Size & Teeth Per Inch (TPI)

A larger blade is ideal for tough cuts or even bones, while a small blade is ideal for precise cuts. A higher TPI (14-32) is preferred for tender muscles or boned-out meat, while a lower TPI (6–10) for bones and hard meat.