{"id":3307,"date":"2025-03-07T18:33:16","date_gmt":"2025-03-07T18:33:16","guid":{"rendered":"https:\/\/www.hunttalk.com\/strategy\/?p=3307"},"modified":"2025-03-12T18:35:29","modified_gmt":"2025-03-12T18:35:29","slug":"bandsaw-processing-best-technique-for-thick-cut-steaks","status":"publish","type":"post","link":"https:\/\/www.hunttalk.com\/strategy\/2025\/03\/07\/bandsaw-processing-best-technique-for-thick-cut-steaks\/","title":{"rendered":"Bandsaw Processing | Best Technique for Thick-Cut Steaks"},"content":{"rendered":"<p><em>Written by Jace McFetridge<\/em><\/p>\n<p>Today, I&#8217;m taking you on a unique meat-processing journey: Using a bandsaw to transform a giant frozen hind quarter into beautiful, thick-cut steaks. I\u2019ll walk you through how I got the idea, why I chose this method, and how you can do it too.<\/p><div id=\"huntt-2922501573\" class=\"huntt-mid-content huntt-entity-placement\" style=\"margin-top: 10px;margin-right: 10px;margin-bottom: 10px;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1669304083421411\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-1669304083421411\" \ndata-ad-slot=\"4452452530\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<hr \/>\n<h4><strong>The Bandsaw Backstory<\/strong><\/h4>\n<p>Last hunting season, my wife, Chloe, and I had a successful mule deer hunt. She shot a nice buck, and we got home late that night. With only one day before leaving for another work-related hunting trip, we had to act fast. We processed the deer, bagged the quarters, and tossed them into the freezer. There they sat\u2014for quite a while\u2014until I finally decided to do something with them.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-3310 lazyload\" data-src=\"https:\/\/www.hunttalk.com\/strategy\/wp-content\/uploads\/2025\/03\/IMG_0953-300x169.jpg\" alt=\"\" width=\"600\" height=\"338\" data-srcset=\"https:\/\/www.hunttalk.com\/strategy\/wp-content\/uploads\/2025\/03\/IMG_0953-300x169.jpg 300w, https:\/\/www.hunttalk.com\/strategy\/wp-content\/uploads\/2025\/03\/IMG_0953-1024x576.jpg 1024w, https:\/\/www.hunttalk.com\/strategy\/wp-content\/uploads\/2025\/03\/IMG_0953-768x432.jpg 768w, https:\/\/www.hunttalk.com\/strategy\/wp-content\/uploads\/2025\/03\/IMG_0953-1536x864.jpg 1536w, https:\/\/www.hunttalk.com\/strategy\/wp-content\/uploads\/2025\/03\/IMG_0953-2048x1152.jpg 2048w\" data-sizes=\"(max-width: 600px) 100vw, 600px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 600px; --smush-placeholder-aspect-ratio: 600\/338;\" \/><\/p>\n<p>The inspiration came during a hunting trip with our friend <a href=\"https:\/\/youtu.be\/aPn9ggpZszs\" target=\"_blank\" rel=\"noopener\">Scott Jones<\/a>. He brought along some bandsaw-cut steaks to camp, and it was like a light bulb went off in my head.\u00a0<em>That\u2019s exactly what I need to do with those frozen quarters in my freezer!<\/em>\u00a0I realized that processing frozen meat with a bandsaw would save me the hassle of thawing, cutting, and refreezing. Plus, I love steak, so this seemed like the perfect solution.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h4><strong>Choosing the Right Bandsaw<\/strong><\/h4>\n<p>Once I decided to go the bandsaw route, the first step was finding the right tool. My initial thought was to grab the cheapest bandsaw from the hardware store, but after some research, I realized that might not cut it (pun intended). Cheaper models often have clearance issues, especially when dealing with larger cuts of meat like a deer&#8217;s hind quarter or any quarter on an Elk.<\/p>\n<p>I wanted something reliable and designed for meat processing, so I settled on the\u00a0<a href=\"https:\/\/amzn.to\/43sgiZQ\" target=\"_blank\" rel=\"noopener\"><strong>Vevor Bone Saw<\/strong><\/a>\u00a0from the same company that made the <a href=\"https:\/\/www.youtube.com\/watch?v=-_LXcXHoxGo\">diesel heater<\/a> I featured in a previous video. This bandsaw is a 1500-watt beast, perfect for cutting through frozen meat with ease. At around $<span class=\"katex\"><span class=\"katex-mathml\">300-$<\/span><\/span>400, it\u2019s an affordable option compared to high-end commercial models. And this unit gets the job done.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h4><strong>The Bandsaw Process: Cutting Thick-Cut Steaks<\/strong><\/h4>\n<p>Now, let\u2019s get into the fun part\u2014turning that frozen hind quarter into steaks. Here\u2019s how I did it:<\/p>\n<ol start=\"1\">\n<li><strong>Set the Thickness:<\/strong> The bandsaw allows you to adjust the cutting width, so you can customize your steaks to your preference.\u00a0 I usually set my width between 1.25-1.5 inches.\u00a0 I yielded 10 steaks when cutting at 1.25in but with a larger cut around the 1.5in mark, I ended up with 5 massive steaks.<\/li>\n<li><strong>Position the Meat:<\/strong>\u00a0With the bandsaw powered on, I carefully positioned the frozen hind quarter on the cutting surface. Safety is key here\u2014this thing has a powerful, exposed blade, so keep your hands clear and stay focused.<\/li>\n<li><strong>Make the Cuts:<\/strong>\u00a0I started by angling the meat and working my way up the quarter, cutting steaks until I reached the shank. For the shank, I flipped it and made\u00a0<strong>osso buco-style cuts<\/strong>, which are perfect for slow-cooking dishes.\u00a0 If you want an amazing Osso Bucco dish, check out Jaime Teigen&#8217;s recipe on <a href=\"https:\/\/outdoorclass.com\/\" target=\"_blank\" rel=\"noopener\">OutdoorClass<\/a>.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong>Final Thoughts<\/strong><\/h3>\n<p>If you\u2019ve got frozen game meat sitting in your freezer and you\u2019re not sure what to do with it, consider investing in a bandsaw. It\u2019s a quick, efficient way to turn those quarters into delicious steaks or other cuts. And if you\u2019re someone who regularly processes whole animals, this tool will take your butchering game to the next level.<\/p>\n<p><em>Some of the links in this article are affiliate links. If you purchase through them, we may earn a commission at no extra cost to you.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Written by Jace McFetridge Today, I&#8217;m taking you on a unique meat-processing journey: Using a bandsaw to transform a giant frozen hind quarter into beautiful, thick-cut steaks. I\u2019ll walk you through how I got the idea, why I chose this method, and how you can do it too. The Bandsaw Backstory Last hunting season, my [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":3308,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,30,67],"tags":[],"class_list":["post-3307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deer","category-elk","category-wild-game-cooking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.2 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Bandsaw Processing | Best Technique for Thick-Cut Steaks - Hunttalk Strategy Guide<\/title>\n<meta name=\"description\" content=\"Using a bandsaw to transform a giant frozen hind quarter into beautiful, thick-cut steaks is a simple, yet effective process.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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