Looks good to me.  I used to especially hate pork sales, except when using a power cleaver.

That's a great question. 

I've cut a few things frozen on this system, and the biggest thing that I noticed is that nothing tends to spin. You know how sometimes you'll get friction, and the saw blade will pull the meat down which is DANGEROUS. Ha, I've had that happen a ton of times in the past. I can tell you, that friction is gone, so you don't notice anything spinning or becoming dangerous. I have noticed though that water will tend to shoot up from the piece of Frozen meat since water is still on the blade.

As for waste, I would say that it definitely helps lower waste due to less rigid cuts and lack of door stops. You know how you have that last steak on a bone in saw, and it tends to grab it and pull it down into the guide? Well, that's completely eliminated. I cut with all my bones down against the panel, and I'm sure a lot of you guys don't do that since you're more likely to get a wedge forming or a door stop at the end. With the water on the saw blade, it no longer causes that to happen.

As for the saw blade life, I've noticed that saw blades don't seem to feel as "dull" as when they are on a dry blade. It all comes back to the friction and water. Without as much friction, the blade doesn't get as hot, and with the lubrication it doesn't drag as much as a dry blade.

It's really hard to explain, guys, because you have to use it to actually understand it. I can tell you that one of our highest increasing meat department's use two wet saws (Bone in and boneless). He's able to produce more at a faster rate, and his quality image still remains. I asked him to honestly tell me if he could handle it without both of his wet saws, and he said it would definitely make a huge difference for him in a NEGATIVE way. 

bubbybullock, I'll check on those links, I know Shawn was just talking about this a week or two ago so I don't think they went out of business