We all know how much eaiser it is to clean the equipment when hi it with mineral oil 1st thing in the morning. I'm working for a manager this week, who will not order any oil, because she says mineral oil discolors meat. So in the 34 years I have been cutting, I have never heard of this. So I ask if there is any truth to this?
Thanks for the reply jimmy Mac and Kbreaker. I'm thinking someone pulled a fast one on her, so as she would have to work twice as hard cleaning up at night.
Using too much oil could be a problemIt’s not the meat but the excess oil that gets discoloredthen gets on the meatDo not oil the saw bladeorthe wheels where the blade tracksMaking a few “waste” cuts before startingyour daily production should help remove any excess oil Cooking spray or vegetable oil should NEVER be used to lubricate any machineryIt might work OK when you first put it onbutit is difficult to wash off and over time it tends to gunk up and leave a gummy residue behind that holds grime and dirtand causes moving/sliding parts to bind upBlack bones can be caused by a dull bladecausing extra heatorboxed meat near the end of the sell by dateI find that during the last week or so of sell by product datethe cut bones turn darker quickerDoes anyone know or have an opinion about this ?Some customers agreesome look at me like I just got off the last bus from MarsIs this trueor not ?
I clean up the market every night because I choose to control the amount of meat that is cut that day and make sure we dont over cut Tuesday-thursday. If I open the 2 saws and there is not ANT oil Im going to be not only pissed off but the next day the manager will ahve them clean the market before I come in at 1pm. I have only had no oil twice. We do 300k a week and have a .19-25 shrink for inventory. So to answer your question... Oil it up!
lubricating/biodegradeable/mineral/cooking/pam oils or sprays are all a bit different
i did see one department using pam-type spray before using the cuber, and it put a shine on the meat- which probly made it turn quicker...
the "black" saw blade
bob is right-from dull blades, but somehow friction works into this-heating up, ive put new blades on before and lots of black crap
one misplaced blade-guide can be the culprit
alot in the mix here.. with the shelf-life- ive seen cubers, where you turn it on and crumbs will fall out- the cutter would actually run steak paper thru the cuber, til all the crumbs fell out- then start cubing fresh meats- he didnt last long
i like using mineral oil, in light concentrations,,,dilute it a bit,,,always worked well for me,
The saw blades we get get from Kasco have a oily film on them to prevent rusting on them. I clean them off with rubbing alcohol before they get used. Our saw is old and the blade scrapers arent the best...
I'd like to, but probably wont test two small pieces of meat tomorrow. One with oil and one without. I'd see what happens over 24 hours.
It wont be the same as using oil on the saw. It would be an exaggerated test by putting oil directly on one piece and not on the other.
Anyone want to try this?
Leon, if you still had a shop, would you be willing to try that water system on your saw(s)?
I'd have to see it work somewhere else before I used it in my shop (if I was a manager or owner). I just think it probably has too many problems. I bet that continuous water causes more problems than spraying mineral oil inside the saw at the end of each night. However, I haven't tested this or read tests. Just a guess.
Burgermeister, I always was one to try new stuff in my markets, so I would give it a try. In the old days I used water cutting pork loins, beef loins and beef ribs. never had a problem with water turning anything.
I found another video about this posted on face book by Shawn, one of our member here. you might want to turn the music down lol it's a little hard on old ears
the common misconception is that the water on the wet saw discolors the meat. it is true that if you have a puddle water on the saw panel that yes you will have discoloration. however the water is not being directly sprayed onto the product or it is not being puddle on the product. most of the excess water is being scraped off by the up flight blade scraper on the other side. in my shop I have ran a wet saw for over 3 years. we have constant corporate walks and high expectations on a daily basis. everyone 10+ notice immediately the difference in quality in color and and product presentation. I know that everybody is very skeptical of a different way especially pictures that take pride in their work like I do. however push past the pride and see that there is a more efficient way of doing the same work. I can assure you and you can ask anyone had that has ever worked on a wet saw that they will hand down not go back
Sorry for my post not making a ton of sense. I was using my phone and voice texting. The water system on my saw is honestly revolutionary. I know we have been doing the same cutting for a few decades, and we think that you just man up and deal with it, or meat cutting isn't for you. Ha, trust me, I've had those conversations with my employees. I used to be a hard core knife cutter day in day out. I hated boneless blades. I swore to not use them unless for AD. However, i had been in the right place at the right time. My first man was one of the developers of this wet saw system, and we talked about the possibilities of it working. So, one day, we installed one to my bone in saw during the week of Easter. The next morning he surprised me with a tray of bone in new York steaks completely bone dust free. It worked. They have revamped it since then, patented it, and have it in harmon stores, a few stores in Colorado, and s couple of smiths stores. I swear to you, it works, there are zero down sides. Boneless blades become knives that can slice thinner than a slicer, and I'm going to post a demonstration soon. No more binding, bone burning saw blades, no more bone dust (my shop hasn't had one in three years), and a much more consistent higher quality product for my customers. It's available. The change is here. Try it, and you'll wonder where it has been for the last 20 years.
