13 thoughts on “Can’t tell if that is for wood or meat.”
Part of it says essential for farmers so I imagine it is for meat…
Slotted table on wheels, fixed belt driven saw blade. The two metal bands seem to be designed to hold something between them as the table is pushed thus holding whatever is being cut. Weight under the table to assist the push against blade.
I would say to saw leg bones pm steer or hogs. Mighty messy to clean up each day, assuming they bothered (Just kidding, Germans, it would be cleaned, scrubbed and polished every night, I have watched how the old guard used to work).
Agreed, the stops are indicative of what is used today in meat packing plants, where all you do is shove the body part directly into the blade against the stop to cleave it. Quick ‘n dirty.
People.
I’ve watched too much Sopranos.
Looks like a hell of a messy way to cut meat. Maybe a cordwood saw, which used to be pretty common round here 100 years ago or so?
One word is “holz,” which means wood. I go with carpentry.
Yep; it is for fire wood. Granddad had one very much like it in the fortys.
Meat, I think. The stroke is short and the table looks like it lifts right off.
I cut meat over thirty years and I am pretty sure a table saw like that would fling meat bits, blood, bone shards and dust and emulsified fat everywhere (which would be both messy and dangerous), so I doubt that is for meat processing. Meat cutters use a band saw with the upper and lower wheels cased in a housing which captures all the meat goo and bone bits in the housing which is (best) cleaned after each use. My father in law is a veteran carpenter and wood worker and he owns a few similar table saws, so I believe the pictured saw is for milling/ripping wood, not for cutting meat. The stops are for making precise cuts. The guide on a band saw is situated on the behind side of the blade, and is a broad, longish flat piece with no features that can catch meat tissue and exposed bone.
Plus, commonsensically, a wheel blade will cause a longer duration of blade to meat contact, possibly scalding the meat tissue or tearing/smearing muscle-you don’t get this problem with a band saw blade. At the least the additional heat would reduce shelf life. And, the teeth on bone saws are fine, whereas coarse teeth would be a meatcutter’s nightmare. Those coarse teeth would shred tissue, and “grab” bone, especially the jagged, brittle bones of the spine and when it does that the carcass can be ripped out of the meat cutter’s hands explosively with very unpredictable consequences…not good for safety concerns.
Nope, you’re all wrong. IT’S FOR TYRANTS.
ALBERT STALDER, OBERBURG
MACHINE FACTORY
Recommends
GEBR STALDER
URER RURUS
GREY-ZURICH
Wooden milling cutters, the latest practical version with movable table, bearing with thrust lubrication, solid wooden frames. Indispensable for farmers, cheese producers 2c. Also suitable for Goepel operation.
Fruit Crushers,
Fodder Cutting Machines,
Manure pumps 2c.
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Given the lack of safety features around the blade, whether it was *intended* for meat or not, it probably cut quite a bit.
Part of it says essential for farmers so I imagine it is for meat…
Slotted table on wheels, fixed belt driven saw blade. The two metal bands seem to be designed to hold something between them as the table is pushed thus holding whatever is being cut. Weight under the table to assist the push against blade.
I would say to saw leg bones pm steer or hogs. Mighty messy to clean up each day, assuming they bothered (Just kidding, Germans, it would be cleaned, scrubbed and polished every night, I have watched how the old guard used to work).
Agreed, the stops are indicative of what is used today in meat packing plants, where all you do is shove the body part directly into the blade against the stop to cleave it. Quick ‘n dirty.
People.
I’ve watched too much Sopranos.
Looks like a hell of a messy way to cut meat. Maybe a cordwood saw, which used to be pretty common round here 100 years ago or so?
One word is “holz,” which means wood. I go with carpentry.
Yep; it is for fire wood. Granddad had one very much like it in the fortys.
Meat, I think. The stroke is short and the table looks like it lifts right off.
I cut meat over thirty years and I am pretty sure a table saw like that would fling meat bits, blood, bone shards and dust and emulsified fat everywhere (which would be both messy and dangerous), so I doubt that is for meat processing. Meat cutters use a band saw with the upper and lower wheels cased in a housing which captures all the meat goo and bone bits in the housing which is (best) cleaned after each use. My father in law is a veteran carpenter and wood worker and he owns a few similar table saws, so I believe the pictured saw is for milling/ripping wood, not for cutting meat. The stops are for making precise cuts. The guide on a band saw is situated on the behind side of the blade, and is a broad, longish flat piece with no features that can catch meat tissue and exposed bone.
Plus, commonsensically, a wheel blade will cause a longer duration of blade to meat contact, possibly scalding the meat tissue or tearing/smearing muscle-you don’t get this problem with a band saw blade. At the least the additional heat would reduce shelf life. And, the teeth on bone saws are fine, whereas coarse teeth would be a meatcutter’s nightmare. Those coarse teeth would shred tissue, and “grab” bone, especially the jagged, brittle bones of the spine and when it does that the carcass can be ripped out of the meat cutter’s hands explosively with very unpredictable consequences…not good for safety concerns.
Nope, you’re all wrong. IT’S FOR TYRANTS.
ALBERT STALDER, OBERBURG
MACHINE FACTORY
Recommends
GEBR STALDER
URER RURUS
GREY-ZURICH
Wooden milling cutters, the latest practical version with movable table, bearing with thrust lubrication, solid wooden frames. Indispensable for farmers, cheese producers 2c. Also suitable for Goepel operation.
Fruit Crushers,
Fodder Cutting Machines,
Manure pumps 2c.
Cheapest Prices.
Guarantee
Given the lack of safety features around the blade, whether it was *intended* for meat or not, it probably cut quite a bit.