How do you keeps the ribs cut smooth

[BLASTMASTER]

I don't know how many of you all butcher your own, but I got a question for those who do.
I use a hacksaw to cut through the ribs, and I always have a problem with them breaking, and leaving a splintery edge. Any suggestions?

 

[SDHNTR]

Instead of cutting them I pop them out of the joints that attach the ribs to the backbone.

 

[BLASTMASTER]

Thanks, but I'm talking about splitting the rack lengthways for a finished product. Do you know what I mean? A whole ribcage is cut lengthways into two racks. I'm not sure, but I think one half is the back ribs and the other half is the spare ribs. I don't seem to have a problem cutting the cage at the back, it's when I cut through the individual ribs halfway down their length that they break midway through the cut. When the guy at Stater Bros. does it, he uses a big electric saw.

 

[Speckmisser]

I always try to cut through an individual rib with a single stroke. A sharp, fine-tooth blade works pretty good.

A coarse blade is a lot harder to get a clean cut, and you're liable to splinter the bones real quick. Also, if you try to cut across the top of the bones, you'll have a mess.

Stand the rack on end (best if still hanging from the meat hook) and simply cut one rib at a time straight down. Like I said, a decent blade and smooth stroke will cut through in one push.

Dunno if that helps, but it works for me.

 

[BLASTMASTER]

That's pretty much how I do it now. Maybe it's the blade/saw I use. I'm using just your average hacksaw that you can buy at the hardware store, with a new blade each time.

 

[Speckmisser]

I use the same blades I used for cutting PVC. No really good reason for that, except those are the blades I had handy. The fine teeth really do a good job on bone and meat without leaving too much bone meal. I don't have the saw handy, or I'd tell you what tooth count blades I'm using.

By the way I do, occasionally, splinter one anyway. Happens mostly when I'm in a hurry.

The best thing is a bandsaw, which is what most of the butcher shops use.

 

[BLASTMASTER]

Hmm...must be me. I'll just have to get more pigs to practice on!

 

[Speckmisser]

<div class='quotetop'>QUOTE </div>

I'll just have to get more pigs to practice on![/b]

Yupp, practice makes perfect!

Sounds like a good excuse to do more hunting.

 

[tony270]

You need a hacksaw blade that has 32 teeth per inch (32 tpi). The standard size is 12" long-18 tpi, 24 tip and 32 tpi. 32-tpi should do the trick. Yeah, that band saw at the butcher shop is cool.

 

[Backcountry]

I've used one of these with good results. Seriously, not as much mess as you might think... using the fine-tooth blade made to cut steel, bone is like butter.

Cheers, Backcountry

p.s. I think there's a "You know you're a redneck when..." joke in here somewhere!

 

[Rascal]

I hear tell that if you partually freeze the meat, it will be much easier to cut up with a saw, because the meat is harder and won't allow the bones to flex as much.

 

[BLASTMASTER]

I'm gonna pay more attention to the blade next time, and get some 32tpi on hand. That should do it, but looking at what Backcountry uses, I wonder if a jigsaw with a metal cutting blade would work good???

 

[SDHNTR]

Sawzall baby!

 

[Speckmisser]

I'd be interested in hearing your experience if you try the jigsaw. I'd expect the stroke to be too short, especially if you have a fat set of ribs. But if it works, well, hey... I've got a jigsaw sitting on the bench.

I've seen the SawzAll at work, and it does make short work of bone. Kinda a pain to tote around in the vehicle, and not much good if you're butchering where there's no power available, though. Ever try to run a SawzAll manually?

That 32tpi blade for the hacksaw sounds about right.