big bad lindz Posted October 22, 2015 Report Share Posted October 22, 2015 Hi Guys, I have just taken delivery of 1/2 a red stag which is frozen, although it has been butchered in part there still some very large cuts of meat that I would like to cut up into smaller pieces to be able to use as a small meal for just me and my good lady. So any suggestions as to what kind of knife I could use. I was thinking of an electric knife but I cannot find any with good reviews for cutting frozen meat so I am now thinking of a butchers saw or can you buy a catering grade saw blade that could be used with an ordinary hack saw. Cheers, BBL Quote Link to comment Share on other sites More sharing options...
winnie&bezza Posted October 22, 2015 Report Share Posted October 22, 2015 Reciprocating saw! Quote Link to comment Share on other sites More sharing options...
figgy Posted October 22, 2015 Report Share Posted October 22, 2015 As above or a clean wood saw as I once used. I once bought a full wrapped block of pastrami from a shop and my wife immediately froze it. So when I wanted some I had to use a saw to cut a chunk off to put in fridge for later use. You get a bit of waste but if you put a container under ready made mince. Quote Link to comment Share on other sites More sharing options...
BrowningB525 Posted October 22, 2015 Report Share Posted October 22, 2015 This could be an option for you: http://www.nisbets.co.uk/Bow-Saw/CG994/ProductDetail.raction Quote Link to comment Share on other sites More sharing options...
fortune Posted October 22, 2015 Report Share Posted October 22, 2015 (edited) The problem with the above saw is that it hasn't got much throat so you can only cut into the material to a small depth. You might be better served with a plain pannel saw such as a Jack saw. they are super sharp and keep an edge for a long time. I wouldn't try cutting through bone with it though. Here is a link to the type of thing that I refer to. and you can put it in the dishwasher to get the residue off of it. http://www.screwfix.com/search?search=jack+saw Edited October 22, 2015 by fortune Quote Link to comment Share on other sites More sharing options...
Dougy Posted October 24, 2015 Report Share Posted October 24, 2015 Or you could defrost the joints or whatever it is, spend a few hours prepping and cooking then freeze your prepped and cooked meals in individual containers. Quote Link to comment Share on other sites More sharing options...
ph5172 Posted October 24, 2015 Report Share Posted October 24, 2015 Would this do you?? http://uk.rs-online.com/web/p/pad-saws/0609304/ Quote Link to comment Share on other sites More sharing options...
Uncle Albert Posted October 24, 2015 Report Share Posted October 24, 2015 (edited) You need something with a bit of "meat" (no pun intended) to it so a butchers saw would be best. Stainless is easiest to clean and sterilise after use. Edited October 24, 2015 by Uncle Albert Quote Link to comment Share on other sites More sharing options...
hushpower Posted October 26, 2015 Report Share Posted October 26, 2015 Thaw and refreeze.... simple Quote Link to comment Share on other sites More sharing options...
big bad lindz Posted October 26, 2015 Author Report Share Posted October 26, 2015 Thaw and refreeze.... simple Cant do that, I may be wrong but my understanding is that once defrosted you cannot re-freeze without changing the state of the meet ie cook or partially cook Quote Link to comment Share on other sites More sharing options...
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