Old timer told me I was ruining my steaks with a wet bone saw

Guy named Frank who's been cutting since the 70s watched me break down a ribeye last week and said I was making things worse by spraying water on the saw blade every pass. He showed me how the water just pushes meat fibers around instead of cutting clean, leaving a ragged edge that loses moisture. I tried his way dry on the next primal and the slices came out way smoother with almost no waste. Has anyone else been told to ditch the water for certain cuts?

2 comments

2 Comments

wade_kelly774d ago

Have you noticed any difference in how long the steaks hold up after cutting them dry versus wet? I tried cutting some chuck rolls both ways a few months back, and the dry side definitely had cleaner edges with less of that torn up look. The water seemed to make the saw grab and tear more on the fat cap too, like it was slipping instead of cutting. Your mileage may vary but I've been sticking with dry for any primal with decent marbling since then.

grant1554d ago

Saw that same slipping on a brisket last week, @wade_kelly77. Ever try running the blade dry on a brisk breeze?