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Post Info TOPIC: Something you all have to see, and you need
apcowboy


Founder of The Meat Cutter's Club

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Something you all have to see, and you need
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Hi Shawn, THANKS for the info, looks good but those meat cutters almost put me to sleep watching them, I hate to have to pay them by the hour  lol  They must have been cutting slow to show off the blade.

yepiamshawn GLAD to have you in the house, hope to see you on the board often !!



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Leon Wildberger

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yepiamshawn


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Look up Kleener Kuts of meat on Youtube. Cutting without bone dust, better looking meat processing, and faster meat processing. I use a bone blade and boneless blade on a Hobart saw, and I can't picture cutting without. Check out.



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Seattle2TexasX


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well, i can see it, i do take it that it is still a regular Bone saw blade. In yeah still cutting up or lose of product. just wash out.. So, there to me is the only question. If it is not just spreading bacteria, but, I would think it is still better tho, cooler blade is a plus here and yes, not scarping that meat off after and , depending on the cuter. All of bateria, is coming from sliding and running those steak over a worked over block. but a Good cutter should have that clean ever half hour or so..

BUT, as stated,, do you need to cut slower?????

In my hay day, i cut bone in pork loin, fast so I could catch the Chop, instead of garbing it. Like most do... One Shop I worked, Smiths grocery, in Nevada. You couldnt be ON the block, if you couldnt cut 30,, 14-16 lbs slimie pork loins in 30 minutes. From start to finish.. AND have everyone missing with you... The first time, I didnt make it, only from the BS i was getting,,,, took me 33-34 min.. But got it the next time, i just tuned them out the second time.. That was my One and only time working in a ""sweat shop"".. if that place wasnt one, I DONT What to see one..

Any one here worked for Smiths before, Reno- Carson city.. selling Bone in chucks for 79 cents, ground beef 79 cents, full bone in round for 119, Boneless CHOICH Ribeye and NY, for 3.49 a pound, and do 120K + a week. We cut by the Pallets, Not number of boxs , every day.
THAT, was in year,, 1992, i think or 93...



-- Edited by Seattle2TexasX on Wednesday 8th of August 2012 09:25:55 PM

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Steve JK West
yepiamshawn


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RE: Something you all have to see, and you need
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Yeah, I'm one of the cutters in the video. We were cutting slower to demonstrate and show the entire processing. Bone blade processing does though take longer through the saw blade, but it makes up that lack of speed through a much cleaner piece of meat. For example, I cut three cases of rib steaks in a half hour. Zero dust were on my steaks. From saw, to tray ( of course, pre-trimming without gouging. Bone dust free on both sides and zero tearing. We all know how terrible Ribs look through a band blade. That's why most of us choose to hand cut.

Boneless blades become frictionless. I can slice an eye of round thinner than my meat slicer on my hobart saw (this is what I use for stir fry in my department.) It's almost as if I'm on a frictionless razor blade. Meat doesn't burn and heat up. Hell, my steaks last longer with my water saw versus my knife. It's crazy how big of a difference this system makes. I really wish we had a video of me processing boneless because the production speed is incredibly increased. Seriously, anyone who is looking to move towards the future should look into this.

Shawn Dunn(Skippy)
Smith's store 28 Meat Manager
Sugarhouse, Utah

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apcowboy


Founder of The Meat Cutter's Club

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shawn I would like to had one when I was cutting, from what I can see they really do a good job.

Who sells those, you got a link for them ??



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Leon Wildberger

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Burgermeister


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Yepiamshawn, I'm sure you've used both kinds of saws. Water and non water. Can you think of any single problem with the set up? What is it? Does the non water system that we all use have at least one thing better about it? If yes, what? If you choose to, can you go just as fast with the water saw as a non water saw? For pork, some people would put a little water on the table part of the saw to make it easier to cut quicker. Does this automatically happen with the water saw? Can the water blade be more dangerous?

I found their website in a google search.

http://www.kleenkutinc.com/Home_Page.html

It shows some things close up, (look at the "parts & support" link) but I still have a lot of questions. I guess the site is under construction. What is that bag for? The blue bag attached to the bone dust bin cover. Where does all the used water go? Does it recycle the water? How much water does it use? Does the water turn on and off with the same switch for the saw? How long have you used it? Will it end up leaking a lot? Will it get plugged up? It looks like under heavy use it could develop problems quickly. How durable is it?



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The only question I have is who is the blonde? I would like her number if you can get it for me.

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mimeatguy


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fdarn wrote:

The only question I have is who is the blonde? I would like her number if you can get it for me.

 yup I was thinking the same thing



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Rookie


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RE: Something you all have to see, and you need
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how does the water not turn the meat white???

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Burgermeister


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Rookie wrote:

how does the water not turn the meat white???

 I wanted to know that too. However, It looks like it's a very small amount that goes on the blade.

And yes, the chick is nice.



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littlebit_of_pleasure


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that is a good question about the water.  as for the chick, male meat cutters never miss a ass do you? lol



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jimhenry2000


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It's the blond (and others like her) that are what I miss most about the meat business.

 

Hey does anyone here use power cleavers for cutting pork loins?



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