Cutting Meat, To cut meat with your bandsaw

NOTICE

The following section was designed to pro- vide a basic understanding of the types of items that can be cut with the meat-cutting bandsaw. This manual is in no way a guide to cutting meat, dressing animals or safe meat handling techniques. WE STRONGLY RECOMMEND that you read books, maga- zines or take lessons that specifically deal with meat cutting and animal dressing applications.

Read the entire manual before making any cuts with your bandsaw. Serious personal injury may result if safety or operational information is not understood or fol- lowed.

Cutting Meat

Your Model G0560 Meat-Cutting Bandsaw will cut through any fresh meat and almost all frozen meat.

To cut meat with your bandsaw:

1.Use the side fence to gauge the thickness of your desired cut. The front fence should brace the meat. Make sure that either of the fences or their rails will not be in line with the cut.

2.Turn the power ON and slowly guide the meat into the blade by sliding the table. With frozen meat, pay close attention to the rate at which you feed the meat into the moving blade. All cuts should be slow and smooth. If you hear the motor slow down or struggle with the cut, stop the cut.

3.Clear the slice you just cut and slide the meat toward the side fence. You can make successive cuts and the following slices will be the same thickness as the first.

This bandsaw can cut your fingers off or cause other bodily harm. Use a wooden push stick when cutting small pieces and always properly support any item you cut.

Bacteria from raw meat has been frequently linked to illness and even death! Describing proper meat handling techniques outside of cleaning the bandsaw is beyond the scope of this manual. If you are unclear about sanitary meat handling practices, contact your local Board of Health or the USDA to research the proper methods of meat handling.




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