This....is.....awesome

[John Coloccia]

http://www.woodcraft.com/Product/2082330/32788/Rikon-10-Meat-Saw-with-Grinder-Model-10308.aspx

Hey Van, how about some tips setting this up to resaw jerky? I'm thinking a carbide GutMaster should last a while.

It's about time Woodcraft wised up and started catering to my other addiction....meat.

[Ken Fitzgerald]

John.....that moving into new market!

[Joe Angrisani]

Meatcraft franchises are available in your area. Call today.....

[Ken Fitzgerald]

Woodbutcher.......as a name would cover both modalities....and probably applicable in my case.:D

[Bill Huber]

So does the meat grinder work as a dust collector when cutting wood?

[Anthony Whitesell]

Remember, bandsaws were cutting meat before they were cutting wood. If you're not careful they will cut both at once. ouch! :(

[Ken Fitzgerald]

So does the meat grinder work as a dust collector when cutting wood?

It probably could but I'd be suspicious of it's effectiveness.

[Steve H Graham]

I age my own rib roasts and turn them into rib eye steaks. It's nearly impossible to cut a beef rib in half lengthwise without a band saw. This thing would be a big help to someone who buys big cuts of meat.

[Neil Brooks]

Oh, great.

There is NO room in my shop to stack and sticker ... cows.

[Bill Huber]

It probably could but I'd be suspicious of it's effectiveness.


When you read the fine print, the grinder can be used to make MDF when cutting wood. So I guess you would have to buy a DC for it of some type.

[John Coloccia]

I was going to put a RibSlicer blade on mine, but someone down at the store told me it was just a repackaged wood cutting blade, and it would only last for 3 barbecues.

...
...

:D

[glenn bradley]

So does the meat grinder work as a dust collector when cutting wood?

I just blew coffee all over the monitor. Ya got me with that one Bill ;-))

[david brum]

If I wanted to make top sirloin veneer to go over hamburger, what kind of glue would I use?

[John Coloccia]

If I wanted to make top sirloin veneer to go over hamburger, what kind of glue would I use?

Moocilage

:rolleyes:

[Van Huskey]

Funny enough I set a meat cutting saw up on Christmas of 2008. I bought a used Torrey for my grandfather to carve up his seemingly endless supply of deer carcasses. It didn't have a grinder attachment. But the really cool sliding table had me envious! I was going to buy him a LEM (Grizzly level) but found a used Torrey (Agazzani level though this was a bottom of the line Torrey) and couldn't resist. What blade did I put on it, you guessed it a Woodslicer (well actually the Kerfmaster which is the same band just much cheaper). It is a 14" saw BUT it has a 16.5" resaw height! Take that Laguna LT14SUV. I looked through my pictures but apparently I don't have even a decent shot of the saw, I will have to take one next time I am at his house.

I hear Minimax is coming out with one also, I think they are calling it the Mini-Moo, apparently aimed at the veal market.

I was looking a meat cutting Lenox blade the other day, its called the Tripe-Master.

[Van Huskey]

Moocilage

:rolleyes:

I was thinking hoof glue but that is MUCH funnier!

[Daniel Smith]

If I wanted to make top sirloin veneer to go over hamburger, what kind of glue would I use?

I might use Fench's yellow.

[Chris Mahmood]

Does it stop automatically when it senses wood?

[Carl Babel]

Hilarious!!!

[Joe Angrisani]

Now THAT's funny, Chris....

[Rick Moyer]

http://www.woodcraft.com/Product/2082330/32788/Rikon-10-Meat-Saw-with-Grinder-Model-10308.aspx

Hey Van, how about some tips setting this up to resaw jerky? I'm thinking a carbide GutMaster should last a while.

It's about time Woodcraft wised up and started catering to my other addiction....meat.
You must have not been perusing your Grizzly catalog as you should have;)
http://grizzly.com/products/H6246

[Peter Quinn]

I love this! I was a chef for years in a few large restaurants with in house butchering departments and learned the basics of meat fabrication. , but only small carcus animals like lamb and baby pigs were handled. Beef came only in smaller sub primal cuts or sections. So last summer I added a 20" bs to the shop, and my wife wants to join a csa for a large pig and a beef cow. They will butcher for a price she says, but wouldn't it be nice if I just did it my self on my new bandsaw?nim thinking sure, if I add a stainless table and wash down motor, why not?duh.......

But this is my new answer. "sure honey, I'd love to butcher cows, but first I need one of these special saws and then we need to air condition my shop to 45 degrees!" oh, and a gantry with a hoist, floor drain, power washer, .... That meat will get expensive quick! I actually have the neander version called a Bone saw which looks like a giant hack saw with a bs blade in it, but I'm in no big hurry to process cows in my basement.

[John A. Callaway]

best thread in a while :)

[Chip Lindley]

http://www.woodcraft.com/Product/2082330/32788/Rikon-10-Meat-Saw-with-Grinder-Model-10308.aspx

Hey Van, how about some tips setting this up to resaw jerky? I'm thinking a carbide GutMaster should last a while.

It's about time Woodcraft wised up and started catering to my other addiction....meat.


Remember, bandsaws were cutting meat before they were cutting wood. If you're not careful they will cut both at once. ouch! :(

The BS is definately your weapon of choice, since (some) tablesaws will NOT even cut a Hotdog! Yo John! Will you be cutting your re-sawn jerky on a bevel? Be careful!

[Dan Friedrichs]

I was going to put a RibSlicer blade on mine, but someone down at the store told me it was just a repackaged wood cutting blade, and it would only last for 3 barbecues.

...
...

:D

John, my RibSlicer lasts for at least 12 barbecues - maybe you are tensioning yours wrong? :)

[Steve LaFara]

I hear PETA is pushing for legislation to mandate a Saw Stop feature. :)

[Van Huskey]

The BS is definately your weapon of choice, since (some) tablesaws will NOT even cut a Hotdog! Yo John! Will you be cutting your re-sawn jerky on a bevel? Be careful!

I have it on good authority (written by Mr. Steve Gass' own hand) that the dirty little secret of table saws is that NONE of them will cut a hotdog, it is just the SS that won't cut fingers...

[Michael MacDonald]

heads up to lee valley for their next april fools product: jigs for cutting meat--maybe a featherboard made from a rigor mortis turkey wing? pocket marking gauge for various steak thicknesses? router bits for edge-trimming fat? Disposable DC bags for cleaning up "wet work"? If it wasn't so late, I could come up with something better. But I tried.

[Peter Quinn]

I hear PETA is pushing for legislation to mandate a Saw Stop feature. :)

I have friends with a bumper sticker that reads "PETA--People Eating Tasty Animals". This certainly gets that other group going. My nose has flesh sensing technology in fact...I can smell brats hitting a grill down wind from up to four miles away with in miliseconds! I may sue SS for use of the phrase "flesh sensing technology" as i believe my system has been in place longer. Now a TS with a cast iron hibachi extension table would be the perfect accompanyment to john's new meat saw!

[Ron Conlon]

Am I the only one thinking of Dexter when I look at that saw?

[Charles McKinley]

I was watching "Diners, Drive-Ins and Dives" the other night and the guy was using a sawzall to cut the ribs down the spine before he smoked them.

[Jeremy Brant]

I was watching "Diners, Drive-Ins and Dives" the other night and the guy was using a sawzall to cut the ribs down the spine before he smoked them.

Not uncommon...I process my own deer from hunting, and a sawzall is essential to our process of splitting the pelvis and cutting through the spine in a couple locations for quartering. It works very well and is faster than a dedicated bone saw.