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Post Info TOPIC: I like this wet saw technology, Do you?


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I like this wet saw technology, Do you?


Let's put some quick ideas into prospective.

#1. Heat - When you cut on a dry saw blade, I'm sure any of you could relate to the smell of meat burning - Friction. What helps grow bacteria? Heat. The wet saw no longer has this issue since friction is nearly eliminated. You're running on a lubricated, cold , saw blade. That's a great benefit to actually avoid bacteria growth or the spreading of bacteria.

#2. Saw Guides full of loose meat material (Build up in the "Suck Zone") - When you cut on any dry blade, I'm sure you've noticed you have meat building up in both bottom of top saw guides. You can imagine that after cutting so many primals through your dry saw, you've accumulated quite a bit of a bacteria build up. Well, anyone can put two together and see that you're spreading bacteria through every single piece of meat you cut. When you're cutting on a wet saw, all the guides are free of build up. The constant lubrication keeps all your guides build up free and allows smoother operation. Go ahead, watch the videos, and you will notice that the bottom guide is constantly clear of build up.

#3. Shelf Life - Having a continuously clean blade, guides without build up, and a constant cooling of a saw blade, you can imagine that your shelf life is longer. I can personally say, that my products do last longer, and I'm able to sell my markdowns at a higher gross margin due to the improved quality of my pulls. I've had many comments from my customers that say, "You've got the best quality of mark downs in town!" What they don't know is that I'm actually selling my mark downs at a higher gross margin than my fellow stores in my area. 

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