I also put this on the equipment forum, I hope that's ok.
I've been thinking about buying a meat saw. I've never used one, and know nothing about them.
My use for it would be for cutting bone-in pork chops, and maybe something like a bone-in export rib.
I can't spend a ton of money on one, but I want one that is powerful enough to do the job without
overloading the machine. As this would be for a restaurant, there's no need for the industrial strength
types used in meat markets, but I want it powerful enough I don't have to baby it.
I was thinking of maybe a counter model, but don't know. I also am wondering about how much trouble
they are to clean, as I wouldn't be actually using it every day.
Also, how do they compare to a regular meat slicer for these jobs? I'm cutting boneless ribeyes and sirloin
on a Globe 12".
Thanks for any help/advice you can give.