1/ Pig butchering going well. Broken into primals. Tenderloin, ribs, shoulders all cut into servings, vac sealed. Belly ready for bacon.
4/ They label some bandsaws as "woodworking" and some as "meat cutting", but it's really all a matter of what you feed into it.
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5/ My bandsaw is 220v, 30 amps, and can cut through mammal bones with a DISTURBING nonchalance. http://www.lagunatools.com/bandsaw-lt20
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6/ realizing that I will prob spend another $200-300 on misc butchery stuff: more gray meat bins, a scale, a hanging scale, etc. :-/
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