Product Description
Bone saw blade, bone cutting machine saw blade, frozen meat food,splitting carcasses band saw
Product applicable scenarios
Slaughterhouses / Abattoirs:
Core Application: This is the primary use case for this blade type. After the animal has been bled, skinned (part of the process), and eviscerated, the whole carcass is transported to the cutting area.
How it works: The operator uses a "carcass splitter" equipped with this specialized band saw to precisely split a whole carcass (especially cattle and pigs) longitudinally along the midline of the spine into two halves (called "sides").
Purpose: To facilitate subsequent cutting, deboning, cooling, inspection, grading, and packaging. Cutting is a standard process in large livestock processing.
Meat Processing Plants:
Application: Large meat processing plants receive whole carcasses (half carcasses) or quarter carcasses from slaughterhouses or other sources.
How it works: In some cases, it may be necessary to further cut a half carcass (especially very large cattle half carcasses). While the more common next step is to cut the half carcass horizontally into forequarters/hindquarters using a circular saw or band saw, a splitting band saw may also be used for secondary splitting or specific direction cutting when processing certain specific parts or making more delicate primary cuts. Sometimes it is necessary to split the half carcass again longitudinally (such as separating the hind leg from the lumbar spine).
Large Wholesale/Distribution Centers:
Application: Some large meat wholesale centers that serve restaurants, large retailers or institutional customers may have some primary cutting capabilities.
Operation: If they receive whole carcasses (rather than pre-cut parts of meat), they need to use a splitting band saw to split and meet customer needs for different parts of meat (such as whole tenderloins, bone-in chops, and hind legs).
Dimensions
Blade Length:
Typical range 105-189 inches (about 2.67-4.80 meters), such as 3180 mm (about 125 inches) or 189 inches (about 4.8 meters), which needs to match the wheel diameter of the split saw.
Blade Width:
Common 0.75-1 inch (19-25 mm), such as 0.75 inch (19 mm), to ensure cutting stability.
Blade Thickness:
Standard 0.022-0.035 inches (0.56-0.89 mm), such as 0.022 inches (0.56 mm)2, balancing rigidity (bone cutting and bending resistance) and flexibility (reducing frictional heat generation).
Tooth Geometry
Teeth Per Inch (TPI):
Mostly 3-4 TPI (such as 3 TPI sawtooth design), low pitch provides large chip groove, suitable for cutting composite materials containing bones, meat, tendons, splitting carcasses.
Tooth Profile:
Use impact-resistant hook teeth to enhance chip removal and reduce adhesion.
Tooth Count:
For example, 316 teeth (total length 105.5 inches), high tooth count improves cutting smoothness and reduces carcass section tearing.
Base Material:
Food-Grade Carbon Steel: Economical and durable, requires regular rust prevention maintenance.
Cutting Capacity
Maximum Cutting Depth:
Typical value ≥470 mm (about 18.5 inches), ensuring that large pig carcasses can be split in one go.
Blade Speed:
Recommended 50-4,250 FPM (feet per minute), low speed (such as 425 FPM) is used for high-hardness bone materials, and high speed is used for pure meat cutting.
Food Safety:
Easy to clean design: seamless welding and surface polishing to prevent bacterial retention.
Safety Protection:
Equipment must be equipped with an emergency stop device and a two-hand operation button
Durability & Maintenance
Life Indicator: Carbon steel saw blades handle an average of 500-800 pigs
Typical specification comparison table (common industrial product parameters)
| Parameter category |
Typical value range |
Remarks |
| Length |
105-189 inches (2.67-4.80 m) |
Matching equipment wheel diameter |
| Width |
0.75-1 inch (19-25 mm) |
Affects cutting stability |
| Thickness |
0.022-0.035 inches (0.56-0.89 mm) |
Balance rigidity and flexibility |
| Number of teeth/pitch (TPI) |
3-4 TPI, number of teeth 300-400 |
Low pitch is conducive to chip removal |
| Material |
Food-grade carbon steel |
Food-grade carbon steel is the mainstream |
| Cutting depth |
≥470 mm (18.5 inches) |
Applicable to splitting beef carcasses in half |
| Line speed adjustment |
50-4,250 FPM |
Multiple gears to adapt to different materials |
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