I used a new kind of saw blade on a side of beef last week and it left a rough, torn surface.

It was a 10-inch blade with a special 'anti-stick' coating I bought online. I was cutting through the ribs and it just seemed to drag and tear the meat instead of slicing clean. The bone dust was worse too. It ruined the presentation on a prime cut for a customer order. I had to go back over everything with my old blade to clean it up. Has anyone else had a bad experience with coated blades for breaking? What's your go-to for clean bone cuts?

2 comments

2 Comments

thomas8310d ago

Ugh, that anti-stick coating is probably the problem. It's meant for wood and plastic, not meat, so it gums up with fat and tissue. I stick with a plain, high-tooth-count blade for clean bone cuts, no fancy finishes.

harper25410d ago

Read that some coatings can even flake off into food.