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#5459408 - 12/05/14 09:36 AM For those of you processing your own
QuitShootinYoungBucks Offline
THF Trophy Hunter

Registered: 11/01/12
Posts: 6490
Loc: Lubbock, TX
How do you go about cutting your steaks? If you're doing it strictly by hand with a knife, how do you get consistent thickness? Are any of the cheap ($300-500) bandsaws worth the time?
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#5460541 - 12/05/14 08:56 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
mbavo Online   content
THF Trophy Hunter

Registered: 12/08/08
Posts: 8391
Loc: odessa tx
When we do our own, we muscle out the hindquarters.
We then just slice them to desired thickness with knife.
I don't think a bandsaw is needed,but that is just my opinion.
If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing.

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#5460552 - 12/05/14 09:01 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 20310
Loc: Texas
I bone everything out so no saw needed. I almost never cook a conventional steak anymore. Whem processing one I seperate the hams into the individual muscles along the natural lines and freeze them with the silver skin on, it is easily removed with the pliers used for fish skinning when frozen. Backstraps get cut into 6 inch or so blocks.

When I get ready to cook it up take it from the freezer, remove the silver skin then prep depending on how I want to fix it. Just cut with knife if want steaks, run through cuber if want chicken fry, make into Jerky or whatever. Lot of the time and the backstraps almost always get cooked in the size blocks they were frozen in. Before cooking though they get coated woth a rub or something like Montreal Steal Steasoning heavily for at least 12 hours, taken out of fridge brought up to room temp and cooked usually on grill until medium rare at most. Let rest for 10 minutes then sliced thin like a london broil. If there is any leftover it makes for a great cold sandwich later on.
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#5460866 - 12/06/14 07:25 AM Re: For those of you processing your own [Re: mbavo]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32683
Loc: Richmond
Originally Posted By: mbavo
When we do our own, we muscle out the hindquarters.
We then just slice them to desired thickness with knife.
I don't think a bandsaw is needed,but that is just my opinion.
If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing.


BINGO! It should be at least half frozen. Same with grinding.
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#5461990 - 12/06/14 09:25 PM Re: For those of you processing your own [Re: bill oxner]
dogcatcher Online   content
THF Celebrity

Registered: 07/17/06
Posts: 77551
Loc: Abilene or on the road...
Originally Posted By: bill oxner
Originally Posted By: mbavo
When we do our own, we muscle out the hindquarters.
We then just slice them to desired thickness with knife.
I don't think a bandsaw is needed,but that is just my opinion.
If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing.


BINGO! It should be at least half frozen. Same with grinding.


X3
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#5462759 - 12/07/14 12:15 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
jdk1985 Offline
THF Celebrity

Registered: 08/15/11
Posts: 11708
Loc: Waco, TX
yeah, slightly frozen is much easier

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#5464813 - 12/08/14 09:57 AM Re: For those of you processing your own [Re: dogcatcher]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4979
Loc: Central TX (Gtown/Austin)
Originally Posted By: dogcatcher
Originally Posted By: bill oxner
Originally Posted By: mbavo
When we do our own, we muscle out the hindquarters.
We then just slice them to desired thickness with knife.
I don't think a bandsaw is needed,but that is just my opinion.
If you are having trouble slicing your meat, put it in the freezer for a little while to help stiffen it up for easier slicing.


BINGO! It should be at least half frozen. Same with grinding.


X3
x4

my FIL used to partially freeze a whole hind quarter and then use a meat saw (looked like an oversized hack saw) to cut bone in center steaks (not my cup of tea though)
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#5464849 - 12/08/14 10:14 AM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
Navasot Offline
Natty Love

Registered: 09/22/11
Posts: 25956
Loc: Normangee/Navasota TX
Just iced down for a while helps even... no problem doing it with a knife

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#5465070 - 12/08/14 12:08 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23463
Loc: Texas
We muscle it out individually and cut steaks out of the backstraps and soe of the individual muscles out of the hind leg.
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#5466153 - 12/08/14 08:52 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
Shawheel Offline
Bird Dog

Registered: 10/10/12
Posts: 433
Loc: Arizona
I haven't tried freezing the meat to remove the silver skin. I'll have to give that a shot.
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#5470484 - 12/10/14 09:29 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
nuprofessor Offline
Extreme Tracker

Registered: 07/13/05
Posts: 3720
Loc: HOME!!!! (Columbia, MO)
Don't have it anymore, but I had a wooden cutting board that had 1/2", 5/8", and 3/4" interchangeable aluminum rails. (kind of like what a HI MOUNTAIN jerky board looks like). Came with a long slicing knife- resembled a filet knife (still have the knife). Ofcourse I did not use it for meat with bones in it. It worked great.
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#5470848 - 12/11/14 07:55 AM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
Parttime Offline
Bird Dog

Registered: 12/07/10
Posts: 420
Loc: San Antonio, Texas
Do mine all by knife(s).
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#5489593 - 12/20/14 04:09 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
Simple Searcher Offline
Extreme Tracker

Registered: 12/30/12
Posts: 4153
Loc: Helotes, Hext
After muscling out a ham, I will slice the ham into desired thickness with a knife, I do about 3/4" to 1" on aged meat.
I then trim the edges to remove silver skin/ fat etc. Trying to trim a whole muscle is a pain, its must easier after slicing.
We process our own deer (about 20 a year) and we do not have a bandsaw.
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#5547018 - 01/16/15 01:13 PM Re: For those of you processing your own [Re: QuitShootinYoungBucks]
Spiderman Offline
Outdoorsman

Registered: 12/24/09
Posts: 51
Loc: Texas
I always slice mine with an electric knife. Thick or thin it's easy to get consistent slices.

Works good for removing the silver skin also. Just like filleting a fish.
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#5548397 - 01/17/15 12:22 PM Re: For those of you processing your own [Re: Spiderman]
Dave B Offline
Tracker

Registered: 10/29/07
Posts: 734
Loc: Adamsville
Originally Posted By: Spiderman
I always slice mine with an electric knife. Thick or thin it's easy to get consistent slices.

Works good for removing the silver skin also. Just like filleting a fish.



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