mabrams
FNG
I have uses a sawsal a lot for this. Just make sure the meat is pulled back from the bone and its works great. I will also never put a shank into the grind pile again after learning about this cooking method.
Last year I pre-tied the sections and precut meat with a sharp knife. I clamped my Weston bone saw (stainless blade) in my vice covered by a towel. I sawed the shank across the blade (moving the meat, saw clamped in place) and the cuts were neat and clean. Bonus is the bone and marrow dust falls down away from the shank.I've had good luck pre-tying everything to hold the meat in place then cut as much meat as possible with a knife then sawing the bone with whatever saw you choose. Keeps the saw from tearing at the meat. Works way better than freezing and sawing with a sawzall.
Just don't clean it afterwards or tell him. Hide a camera to get his reaction as he sees blood and bone all over his saw. Be sure to post here so that we know what might happen if we give that a try ourselves.ha. Good to know. I’ll do it when my dad’s not home.
I love cooking with shanks, but I've never crosscut shanks with the bone in and would like to.
a Butchers saw would work just fineI love cooking with shanks, but I've never crosscut shanks with the bone in and would like to.
Obviously a meat cutting band saw is the tool for the job, but I'm not buying one (I do have a very nice large wood cutting bandsaw, tho). Can it be done with a sawsall (have one) or other woodworking tool? I have tried it with the sawsall and it didn't go as planned, but I was tired and crabby already.
I was thinking frozen meat and sawing through with a sharp fine toothed blade. I'm pretty picky, so I'd want them pretty perfect looking.
Anyone have tips or suggestions???