Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Lemonhead78 on September 20, 2018, 11:00:16 PM
-
Would I have any success cutting a whole shortloin into steaks using a big 20 inch or bigger culinary hacksaw. A good quality one. ? Or is it going to make a rough looking steak ? I don’t want to invest in a bandsaw for such limited use .
-
Get a butcher hack saw; that's exactly what they're designed for and they usually have stainless steel parts & blades. They're not expensive. Weston makes one that runs around $25 or less on Amazon.
Another alternative is most butchers, if you purchase the whole or half loin, will cut them into chops for you at no extra charge.
-
Thanks for reply. I want to dry age first that’s why I wanted to know if I’ll be able to cut it into steaks once the aging is done
-
After aging, cut the steaks down to the bone with your knife, then finish with a butcher's hack saw through the bone.
-
The roast I want has the bone through the whole steak in each cut. So do you think I’ll be able to get good looking steaks still ? It’s a lot of bone to saw.
-
I think they'll be fine. My dad would buy sub primals and do the portioning himself to keep food costs down, and also did the butchering when we got a deer or moose. The butcher saw actually cuts through the bone quite fast. Besides, think of the muscles you'll have! ;D