Counter Top Meat Band Saw - Anyone have one? Reviews?

[luvmystang67]

I saw one of these at North 40 the other day.  I do my own meat processing and have often thought of how much time I'd save if I wasn't cutting away every ounce of silverskin on steaks and roasts... If I could just zip through some meat and bone, how nice my elk chops might be...

Anyone have one of these smaller countertop band saws for meat?  Any kind of review?

Vevor has them direct for ~$400, which I'm sure is about the same as the LEM verison.

https://www.homedepot.com/pep/LEM-Grey-Electric-1-14-HP-Tabletop-Meat-Saw-1561/314065823

[lewy]

Do you already have a grinder, stuffer and sealer? Those would come first if you ask me. I have a small meat shop set up in my shop so I have a pretty good investment in it financially, that bandsaw is would be a relatively inexpensive addition compared to the price of other equipment so give it a try . Your still going to be removing silver skin with a knife tho

[brew]

Curious as to how cutting meat with a bandsaw would eliminate needing to remove silver skin ?  Just wondering if I'm doing it wrong ? 

[Remnar]

I have one Lem brand that we use to cut hogs on . It works pretty good for that, once animal is broken into primals . Have to clean it out alot more often while cutting than a large free standing unit .

Have you ever eaten sawed bone in wild game ?

I dont care for it myself. And I would say there is a reason 95% of people bone it out and trim 

[luvmystang67]

Helpful responses.

1) I do already have a smoker, stuffer and chamber sealer, and I love them all.
2) I am thinking about things like bone-in roasts and steaks.  I spend a ton of time making perfect cuts, things that could be cut directly on a plate.  Connective tissue is not all bad, but instead of me cutting all around it while processing 200lbs of elk, I could just keep some of that in there, and let the user cut around it when eating, like we do with commercial meats.
3) I have not eaten bone-sawed wild game, is it bad? Or maybe I have a long time ago from the butcher when we had "shoulder steaks" that seemed bone-in.  I also do enjoy cutting up shanks for stews... these I do manually today and its a real pain.  I could be convinced that this is not necessary for the bit of bone-in stuff I would like.  Am I not going to like a bone-in elk tomahawk?

[Remnar]

  In my experience it gives it a "gamey" taste especially after being frozen . Im mainly talking steaks here .

 I believe this is because you are not trimming all of the fat and connective tissue that doesn't taste good also bone dust . Which imparts that undesirable flavor to the meat . Also inadvertently eating small amount of it. And like you stated you have to trim as you eat . 

Larger cuts like roasts don't seem to matter as much but your sawing way less exposed bone on cuts like that. I would still scrape as much bone dust as possible.

[wadu1]

My dad's brother a chief said to always wash away any sawed bone material. He said it would taint any meats.

[70sdiver]

I would buy a good slicer first.Your boneless cuts sliced on a slicer will be nice and uniform and this gives you the option to make smoked venison or elk ham, pork belly or deer bacon and get a ham press and make great ham cheap from pork butts.