Industrial Butcher Bone Saw Blade for Meat Processing & Bone Cutting
Our industrial-grade butcher bone saw blade is specifically designed for cutting through frozen meat, fresh meat, and bone in high-demand environments such as butcher shops, slaughterhouses, and food processing plants. These meat band saw blades offer superior durability and consistent cutting performance.
Advantage:
Precision-ground teeth for smooth bone and meat cutting
Manufactured from high-carbon or stainless steel for extended blade life
Flexible back design reduces blade breakage during heavy use
Compatible with most commercial butcher band saw machines
Available in multiple TPI (teeth per inch) configurations for different meat types
Application:
Our butcher band saw blades are ideal for cutting pork ribs, beef knuckles, lamb shoulders, and whole frozen fish blocks. Whether you operate a small butcher shop or a large-scale meat packing facility, our replacement blades provide consistent results with minimal meat waste and reduced heat buildup during high-speed cutting.
Technical Specifications
| Parameter |
Available Options
|
| Total Length |
1651mm, 1981mm, 2489mm, 2946mm, 3150mm, 3607mm, 65", 92“，98”, 116", 124", 142" etc
|
| Blade Width |
16mm, 19mm, 5/8", 3/4"
|
| Blade Thickness |
0.50mm, 0.56mm, 0.60mm, 0.02", 0.022", 0.025"
|
| Material |
High carbon steel SAE 1075/CK75/C75S, SAE 1095, C100S, SK5
|
| TPI (teeth per inch) |
3T, 4T, 6T, 3+3T
|
| Tooth Type |
Regular, Skip, Hook
|
| Application |
Bone, frozen meat, fresh meat
|
Why Choose Our Butcher Saw Blades?
Each blade undergoes strict hardness testing to ensure consistent performance
Bulk pricing available for meat processing facilities
Custom lengths manufactured upon request
Anti-rust coating option for humid environments
Fast dispatch from warehouse stock
FAQ
Q1: What TPI blade is best for cutting bone?
For bone cutting, a lower TPI (3–4 teeth per inch) is recommended. This allows aggressive cutting without clogging or generating excessive heat. Higher TPI blades (10–13) are better suited for fresh meat and boneless products.
Q2: How do I know which length of butcher saw blade I need?
Measure your band saw from wheel center to wheel center, or refer to your machine’s manual. Common lengths include 2100mm, 2500mm, and 3000mm. We also offer custom welding for non-standard sizes.
Q3: Are these blades suitable for frozen meat?
Yes. Our butcher bone saw blades are hardened specifically for frozen meat and bone cutting. For heavy frozen use, we recommend the high-carbon steel version with a skip tooth pattern for better chip evacuation.
Q4: Can I use these blades on any band saw brand?
Our blades are compatible with most major butcher band saw machines including Butcher Boy, Biro, Hobart, and Torrey. Please confirm your machine’s blade length and width before ordering.
Q5: How long does a butcher bone saw blade typically last?
Blade life depends on usage frequency and meat type. Under normal butcher shop conditions (8–10 hours daily, mixed meat/bone cutting), a quality blade typically lasts 2–4 weeks before resharpening or replacement is needed.
