Hospitality Connect supplies 10 commercial meat band saws for butchers, meat processors, delis and restaurants breaking down primals in house, in benchtop and floor-standing models from Sirman, Matador and Brice.
Blade length is the first specification, and it follows the machine size, so choose the saw before ordering replacement blades. Cutting height and throat width decide the largest piece the saw will take, which matters if you cut bone-in primals or frozen product. A benchtop saw suits a deli or restaurant with occasional cutting and limited floor space, while a floor-standing model suits daily butchery volumes. Look for stainless components and removable parts, because a meat saw has to be stripped and sanitised. Confirm the motor rating and the electrical supply at the site.