you might not believe me

I went to help my friend cut up his deer today. He had the chinese made meat band saw that someone gave him, I know why they gave it to him, piece of junk, He had froze one deer in 4 pieces, the band saw didnt work and he had a brand new millwakee sawsall in his garage, You would not believe the steaks we sliced with the sawsall, sliced both back legs into steaks also. Has anyone ever tried it?

We been using our cordless sawzall on 'em too. I was told to try not to get the bone meal on the meat.That will give it a stroger taste?

must only work on Chinese deer

Hi Larry. I cut deer every year during pa. hunting season. Try this.
1. Hang and skin
2. Remove front legs by following the shoulder blade.
3. Remove rib cage at waist, careful not to cut filets.
4. Remove neck from rib cage by cutting at the solar plexus straight through to the back.
5. Split rib cage, following the back bone so as NOT to cut into the back straps.
6. Remove ribs by cutting 4" down from the back bone.
7. Now you may cut boneless back straps or chops, depending on the size of the deer.
8. Split hips at the pubic arch (I hope you have removed the rectum and bladder, as this detracts from the meat, ha ha).
9. Remove legs at shanks.
10. Remove sirloins from ham by cutting across the ham at the long thin bone, which is the hip.
11. You may cut hams into ham steaks or you may remove the three large muscles that make up the ham. These make good sandwich steaks or roasts.
12. Grind the rest with pork butts to improve flavor of ground meat.
13. The secret to making sausage is 7 to 8 oz. salt per 30 lbs. ground meat. Add other seasonings to your taste.
14. You are right. That piece of junk saw is just too small to handle a deer carcass.

Good luck. --Ed

I dont cut up any steaks, but about 3 years ago I too bought a set of Milwalkee cordless tools. I use a wood blade on mine. I skin the deer with it hanging from a gambrel outside my shop. I then cut the front feet off. Cut off the front shoulders with a knife. Cut out the loin and tenderloin, then trim off all the neck meat and rib meat, then use the sawzall to cut away the ribcage and let it drop. Then I split the hams with the sawzall, and finally cut each ham loose from the hind feet.

sure beats the old hatchet and hammer method.

I can quarter up a deer with a sawzall in about a half hour after getting the skin off.

If I could make a holster for it I would take it to the deer stand with me, that's how much I love the thing!!!

Gene

If you take those steaks and marnate then in BEER over night before putting them on the grill they will be real good when you eat them.

The sawzall also works great for splitting a frozen turkey in half prior to brine and smoking it.

I like to cut up meat with a knife when it has just a few flecks of frost in it. I despise sawed meat cuz you get bone sawdust in it.

Larry: I'm no butcher by any means, but I've helped a buddy who has a improvised butcher shop in his basement. We've cut up many deer ,hogs and cows with a electric sawzall. It works great in my opinoin. Mike

Don't see why a SAWZALL Wouldn't work. Slaughter houses use Electric Chain saws .Operatior is standing on Hydnlift platform and holds the say against the carcass and trips the down cycle on the lift at a slow pace. Easy split . One job I couldnt do. Work on a killing floor. Don't have the stomach for that much blood and guts.
LOU.

10 slide inch miter saw works perfect.

Rinse before wrapping for the freezer or cooking to remove bone dust.