• Keep your machine properly aligned by making sure the guides are correctly positioned so the blade always tracks in the center of the guides. Look at the blade scrapers to make sure they are not hitting the blade teeth and dulling them.

• Be sure the saw blade tracks straight. Adjust the blade tension so it will not waver – too much tension and it will break. Adjust the blade back-up bearings so they only touch and support the back of the blade when the machine is running.

• Let the blade do the work so it will cut straight. If the blade is not worn out, it should cut the meat easily.

• Keep your saw guides, blade cleaners, fiber support blacks and back-up bearings in good condition. These are not expensive parts, but they affect the performance of the blade and keep it working longer.

• Keep the wheels clean and wheel scrapers in good condition. Make sure that the blade is aligned properly so it doesn’t ride on the wheel flanges.

• Always wear goggles and metal mesh safety gloves when operating a meat saw.

Clean the blades thoroughly using antibacterial soap or bleach and hot water to dislodge meat particles and germs that have clung to them. Sterilize by washing with hot water that is a temperature of 170 degrees

Bandsaws are actually pretty effective in cutting completely frozen meat, even the one with bone in them. The only thing you need to change is the blade suitable for cutting meat.

Yes, just replace the blade with a food processing blade.

This usually depends on the blade speed of your bandsaw (contained in your operator’s manual) and is expressed in linear feet per minute of operation. Saws with a rating of 4000 or less lfpm usually perform better with a blade with 4 teeth per inch.

Those blades usually have an overall length of 106 inches or less. Newer high-speed saws with a rating in excess of 4000 lfpm usually work best with 3 tpi blades that are more than 106 inches in length.