The bandsaw blade is the component that comes into direct contact with the product. Its tooth configuration must be suitable for the type of meat, bone or frozen food being processed. A worn blade or one with damaged teeth loses its cutting ability, forces the operator to apply more pressure and can produce uneven cuts. It also increases waste and leaves a poorer surface finish.

Just as important as its condition is the blade tension. If the blade is too loose, it can wander during operation, making straight cuts difficult. Excessive tension, on the other hand, places unnecessary stress on the blade and other components. Correct adjustment helps maintain blade tracking, extend the service life of the assembly and deliver consistent results.

Machine stability also has a direct influence. A robust structure, a firm table and adequate support reduce vibration and allow the product to be guided more accurately. It is therefore important to choose between MEDOC table-top bandsaws and MEDOC floor-standing bandsaws according to the size of the pieces, the expected production volume and the available workspace.

Another key factor is the rate at which the product is fed into the machine. Pushing the piece too hard does not necessarily speed up the process: it can deflect the blade, increase waste and impair the finish. The product should advance steadily and in a controlled manner, allowing the teeth to do the cutting.

The accumulation of fat, meat residues or bone dust on the table, guides or pulleys also affects precision. Frequent cleaning prevents these residues from interfering with blade tracking and helps maintain appropriate hygiene standards. Our article on usage tips for industrial meat bandsaws explains other important practices for correct operation.

Finally, preventive maintenance helps identify wear, play or alignment problems before they affect the results. The blade should also be replaced when necessary, following a safe procedure such as the one shown in our article on changing the blade on the MEDOC ST-230 bandsaw. The combination of a quality machine, correct adjustment and consistent care is the foundation for precise, uniform and efficient cutting.

La entrada What Determines Cut Quality in a Bone Saw? se publicó primero en MEDOC SA.

One of the main causes is the condition of the cutting system. The knife and plate must be perfectly aligned to cut the meat cleanly. When they are worn, have lost their sharpness or their surfaces do not make proper contact, the machine stops cutting accurately and begins to press or crush the product. This additional friction generates heat and can cause the fat to smear, resulting in pasty minced meat with less particle definition.

Correct assembly is also essential. An incorrectly positioned knife, a poorly seated plate or a combination of components that do not belong to the same cutting system can increase resistance. In addition to affecting the product, this forces the motor to work harder than necessary.

With a mixer grinder, the stage prior to grinding must also be monitored. Mixing for longer than necessary can gradually raise the temperature, particularly when processing large batches or ingredients that are not sufficiently chilled when loaded into the machine. A longer mixing time does not necessarily ensure greater uniformity: every product requires a process adapted to its composition and the desired result.

The initial temperature of the raw material is another key factor. The meat must remain properly chilled during preparation and should be loaded into the machine without unnecessary delays. If it enters the machine too warm or soft, the fat loses consistency and achieving well-defined particles becomes more difficult. It is also important to feed the grinder evenly, without forcing the product into the machine or overloading the equipment.

To prevent overheating, knives and plates should be inspected regularly, their assembly checked, mixing times adjusted and the meat processed at an appropriate temperature. MEDOC mixer grinders are designed to provide an efficient and uniform process adapted to the requirements of butcher shops, meat processing facilities and production plants. Choosing appropriately sized equipment and keeping it in good condition not only improves production capacity, but also helps protect the structure of the product and ensures consistent results in every batch.

La entrada Why Does Meat Heat Up in a Mixer Grinder? se publicó primero en MEDOC SA.

At Medoc, we have more than 40 years of experience manufacturing machinery for the food industry. Throughout these decades, thousands of butchers, delicatessen professionals and workers in the meat and fish processing industries have used and recommended our equipment.

That is why it is not unusual to find a Medoc machine in butcher shops across Spain and in many other countries. Generations of professionals have trusted our brand because of the quality, performance and robustness of our machines, as well as their ability to operate reliably for many years.

Professionals with extensive experience in the sector know that having the right machinery is essential. Every working day requires precision, safety and productivity. For this reason, many professionals continue to choose Medoc when they need to replace their equipment or expand their business.

This trust, also passed on between colleagues and from one generation to the next, means that new professionals see Medoc as an established, recognised and almost essential brand in any butcher shop, delicatessen, meat-processing company or fish-processing business.

Our experience allows us to understand the challenges of daily work first-hand and to offer machines designed to simplify tasks, optimise processes and deliver consistent results.

However, our greatest strength lies not only in the number of years that have passed, but in the trust that thousands of professionals have placed in our machines throughout all this time.

More than four decades later, we continue to work with the same commitment: to provide reliable, durable machinery designed to support professionals for many years.

La entrada More than 40 years of experience supporting professionals se publicó primero en MEDOC SA.

The pulleys are the wheels on which the blade runs. They are not in direct contact with the meat, as the table or the pusher are, but they do influence blade stability, movement regularity and the overall behaviour of the machine during cutting. That is why, in a professional band saw, the material of the pulleys is not just a minor construction detail.

In models such as the MEDOC ST-230 tabletop band saw, there are configurations with aluminium pulleys or stainless steel pulleys. Both options make sense, but they do not respond to exactly the same type of use.

Anodised aluminium pulleys offer a very balanced solution for many butcher shops, supermarkets and professional kitchens where cutting is carried out on demand, with medium-sized pieces and a non-industrial intensity of use. Aluminium helps reduce weight in moving components, provides good resistance and, with anodising, improves surface protection against wear and corrosion.

Stainless steel, on the other hand, is especially interesting when maximum resistance is required in demanding, humid environments or where cleaning is very frequent. In butcher shops where the machine is subjected to long working days, constant product changes or intensive cleaning processes, stainless steel pulleys can provide an extra level of durability and robustness.

It is also worth remembering that the pulley does not work alone. Its performance depends on a correctly tensioned blade, proper alignment, residue cleaning and correct use by the operator. In this sense, details such as scrapers, access to critical areas or how easy it is to wash the machine are essential so that cleaning does not become a slow or inconvenient task, as explained in the article on MEDOC band saws: from compact format to maximum power.

Finally, the condition of the blade also affects the work of the pulleys. A worn, poorly tensioned or misaligned blade can generate vibrations, crooked cuts, more bone dust and greater effort for the machine. That is why, in addition to choosing the right saw, it is important to follow good practices for sharpening and maintaining band saws.

Ultimately, choosing between aluminium or stainless steel pulleys is not an isolated decision. It is a way of adapting the machine to the real working pace of the butcher shop or company, the type of product being cut and the level of demand the saw will face every day.

La entrada Aluminium or stainless steel pulleys in a band saw: a more important choice than it seems se publicó primero en MEDOC SA.

A meat mixer grinder makes it possible to combine two essential operations in a single machine: mixing the meat mass and then grinding it. This combination reduces handling, avoids unnecessary transfers and helps optimise working times, something especially important when processing medium or high production volumes.

Pre-mixing is key in many meat products. In preparations such as prepared minced meat, burgers, sausage mixes, meatballs or seasoned products, it is important for fat, salt, spices and the rest of the ingredients to be distributed evenly. An irregular mix can affect the flavour, texture, presentation and consistency of the product. With a machine for grinding and mixing meat, professionals have greater control over the process and can obtain more consistent results from batch to batch.

In addition to product quality, these machines offer advantages in terms of productivity. By carrying out mixing and grinding in the same piece of equipment, the workflow inside the processing room or production area is simplified. This helps reduce downtime, improve organisation and make better use of the available space. In environments where cleaning, safety and continuity of work are essential factors, having robust machinery designed for professional use makes an important difference.

Medoc industrial mixer grinders are designed to meet the needs of professionals looking for reliability, working capacity and precision in meat processing. Their design allows different types of preparations to be processed, helping to achieve uniform mixing and efficient grinding in demanding applications.

Choosing a good mixer grinder does not simply mean adding another machine to the production process. It means improving control over preparation, reducing intermediate operations and achieving a more consistent final product. For butcheries and meat industries that need to combine performance and quality, mixer grinders are an essential tool.

La entrada Industrial mixer grinders: efficiency, consistency and control in meat processing se publicó primero en MEDOC SA.

That is precisely what the video shared by Carnicería Carmelo Puche reflects, showing the difference between machine cutting and hand cutting. Both have their value within the butcher’s trade. Hand cutting retains a traditional and artisanal component that is closely linked to the professional’s experience. But when precision, cleanliness, and uniformity in every piece are required, the machine takes on a fundamental role.

In products such as lamb, where bones, joints, and different types of cuts come into play depending on the final use of the meat, a good bandsaw makes it possible to work more safely and achieve a more consistent result. It is not only about cutting faster, but about cutting better. About obtaining well-defined pieces, with a clean finish and the confidence that the machine will respond firmly and consistently throughout the entire working day.

That is why it is especially valuable to see how an experienced butcher turns to a Medoc bandsaw for this kind of work. Because when a professional chooses a machine for day-to-day use, they do so with the result, reliability, and the peace of mind of working with equipment that meets the real demands of the butcher’s trade in mind. The machine does not replace professional know-how: it supports it and enhances it.

At Medoc, we have spent years developing machinery for the meat industry, designed to offer robustness, precision, and reliable performance in everyday work. We know that a good bandsaw must help the professional maintain a steady working pace, facilitate a clean cut, and provide safety in every use. That combination is what makes the difference when the product requires careful handling and an accurate cut.

The video is a good example of how the butcher’s experience and the precision of machinery coexist today. The skilled hand remains essential, but having a good bandsaw makes it possible to take that work to a higher level of consistency, cleanliness, and control.

Because in the butcher’s trade, a good result does not depend only on knowing how to cut. It also depends on having the right tool at the right time. And when it comes to lamb, machine precision can truly make the difference.

La entrada Lamb cutting: when machine precision makes the difference se publicó primero en MEDOC SA.

What they share: real hygiene, easy access and practical design

Both families share the same construction philosophy: stainless steel, open design and solutions aimed at making cleaning less of a daily battle. The structure makes it easier to wash underneath and access critical areas, reducing the points where residue can build up. The table and its shapes help make rinsing faster and prevent hard-to-reach corners.

Access through the doors is designed to open widely, and they can even be removed for certain cleaning or maintenance tasks. In the working area, details are included to help keep the machine clean during use: blade scrapers and wheel scrapers, located on both the upper and lower sections, helping to reduce build-up.

There is also a strong focus on control and safety: a safety lip is described around the wheel area (front and back, top and bottom), together with a tensioning system that is accessible and easy to check, using a spring-loaded control that makes it clear when the correct point has been reached. The blade guard/guide can be adjusted in height to adapt the cut to the product and improve operator safety.

STL F range (fixed table): the advantage of choosing the right size for your reality

The great strength of the STL F (fixed table) is that it allows you to choose between several sizes (STL-350, STL-390, STL-430, STL-480) while keeping the same focus on hygiene and professional use. This makes it especially interesting when space is a deciding factor or when you want to match the machine to the workload without oversizing.

In blade guidance, one very practical point is described: double guide in the table area (front and rear), designed to keep the blade well controlled and prevent twisting in small cuts. A deflector is also added so that residue does not slip into sensitive areas between the wheel and the blade. For everyday work, the machine also includes a simple thickness guide: useful for quick references and, when it is not needed, it can be stored away so it does not get in the way during large cuts.

STL 3-wheel range – fixed table: the STL 800 F as the example when you need a step up in power

When regular work involves heavier loads —bone, frozen product or long operating runs— the STL 3-wheel – fixed table family becomes the next level. The STL 800 F is mentioned as a clear reference for that step up: a machine aimed at intensive performance and at maintaining available power when demand is high. The comparison also highlights the difference in motorisation: the mid-range goes up to 3 kW, and the 800 reaches 4 kW, intended for more demanding tasks.

How to decide which MEDOC band saw you need:

• If you need to adapt to available space and choose the size according to workload, the STL F family (fixed table) gives you flexibility without giving up easy cleaning.

• If you are looking for greater power for tougher, more continuous work, the STL 3-wheel – fixed table family (with the STL 800 F as an example) is the natural next step.

La entrada MEDOC Band Saws: from compact format to maximum power se publicó primero en MEDOC SA.

1) Reversing Feed Screw: controlling product feed into the grinding head

The reversible feed screw manages how the product moves toward the grinding zone. When the screw can reverse direction, we gain a clear advantage: we control the flow. That small “back-off” helps prevent blockages, break up buildups, and keep feeding more consistent—especially with denser mixes or when the bowl is heavily loaded. It’s a simple, highly effective solution to keep the machine running continuously.

2) Auto-reverse Mixing Paddles: uniform mixing, every time

The auto-reverse mixing paddles deliver a different advantage: uniformity. By alternating the rotation direction, the mix doesn’t follow the same circulation pattern inside the bowl. The result is a more even distribution of meat, fat, salt, and spices, avoiding “dead zones” and supporting a consistent texture. Day to day, this is what gives you repeatability: the same result batch after batch.

Why it matters to have both

The key is that they don’t compete: they complement each other. The reversible screw focuses on flow into the grinding head; the auto-reverse paddles focus on mixing inside the bowl. Together, they let you work with more confidence, less operator intervention, and a more stable output.

A detail that matters even more because of how the machine is built

Our PM machines are designed as an integrated, high-performance unit, with two motors that can operate independently (one for grinding and one for mixing) to match what the product needs at each stage.
In addition, we build the assembly in 18/10 stainless steel and use gear transmission, aiming for robustness, hygiene, and reliability in continuous operation.

In short: at Medoc, “reverse” isn’t a decorative extra. The reversible feed screw helps maintain a steady flow into the grinding head, and the auto-reverse paddles ensure uniform mixing. And in the end, that shows in productivity, repeatability, and the quality of the final result.

La entrada Double “reverse” in our Medoc mixer-grinders: steady flow and uniform mixing se publicó primero en MEDOC SA.

THE WHOLE MEDOC TEAM SINCERELY THANKS YOU FOR THE TRUST YOU HAVE PLACED IN US DURING THIS YEAR 2025 AND WISHES YOU A MERRY CHRISTMAS AND A VERY GOOD YEAR 2026

La entrada WE WISH YOU A MERRY CHRISTMAS AND A HAPPY NEW YEAR se publicó primero en MEDOC SA.

Sharpening meat band saws can be done manually or mechanically. In traditional methods, a skilled operator uses files or stones to dress each tooth individually. While effective, this approach demands time and high expertise, and achieving uniformity across all teeth is challenging. For this reason, the industry often relies on automatic sharpeners. These specialized machines use abrasive wheels and guides to service the entire blade evenly, quickly restoring each tooth with consistent precision. Many shops outsource sharpening to professional services using this equipment, ensuring uniform results without the variability of manual work.

Recommended sharpening frequency

The frequency of sharpening or blade replacement depends on use. In high-throughput butcheries, many professionals recommend sharpening or replacing the blade about once per week when cutting bone regularly. In intensive operations (e.g., industrial cutting rooms), it may be needed more often. Watch for wear indicators: when the blade loses bite, you’ll see more bone dust, irregular cuts, or even a burnt-bone smell—clear signs it’s time to sharpen or change the blade without delay. Following this guideline prevents excessive strain and keeps productivity high.

Maintenance for clean, safe cuts

Sharpening must go hand in hand with rigorous machine maintenance to ensure clean cuts without tearing or contamination. It’s essential to disassemble and clean the saw regularly: at day’s end, remove the blade, clear meat and bone residues, wash and sanitize all parts, and dry thoroughly. Once clean, apply a food-grade oil to the blade to prevent corrosion. Also, check blade tension and alignment before each use. A properly tensioned blade runs centered on the wheels and cuts straight; if loose or misaligned, it tends to drift, producing crooked cuts or tearing the product. Professional band saws, such as Medoc, feature precision tensioners to keep optimal tension, extending blade life and ensuring cut quality. Guides or bearings should also be cleaned or replaced periodically, since wear can cause vibration and loss of accuracy. Together, these routines plus a sharp blade guarantee clean cuts and hygienic conditions, minimizing tearing and contamination risks.

Impact of a worn edge on quality and safety

Working with a dull blade has multiple downsides. First, it reduces product quality: instead of clean cuts, a blunt blade tears the meat, leaving uneven surfaces. Waste increases and fine bone dust may appear on cuts, contaminating the product and hurting presentation. Extra friction can also heat and even burn bone, causing dark marks or off flavors. From a safety standpoint, a worn blade is “ineffective at best and extremely dangerous at worst.” Because it doesn’t bite easily, the operator must apply more force, increasing accident risk and motor load. It can also cause the blade to wander or bind, with a higher chance of unexpected breakage. Keeping blades sharp ensures precise, uniform cutting, reduces hazards, and maintains efficient, waste-free processing.

La entrada Professional sharpening of band saws in butcher shops: key practices and best guidelines se publicó primero en MEDOC SA.

UPDATE October 22, 2025:

Thank you, Milan! A great event to showcase our solutions: mincers, mixers, cutters and band saws. If you would like a catalogue, demo or advice for your production line, please write to us.

Once again, Medoc will exhibit at HostMilano—the leading hospitality and foodservice showcase—taking place in Milan from 17 to 21 October 2025. The show gathers HoReCa professionals seeking the latest trends, technologies, and practical solutions.

We’ll spotlight our range of meat band saws, meat slicers, and mixer-grinders, engineered for precise cutting, dependable performance, and top-tier hygiene in demanding professional environments. Let’s discuss your processes, explore improvements, and find the right fit for your production needs.

Find us in Hall 1P, Stand G03.

Want to book a meeting? Drop us a line and we’ll lock in a time.

See you in Milan!

La entrada Medoc Returns to HostMilano 2025 (Hall 1P · Stand G03) se publicó primero en MEDOC SA.

• Superior performance of the grinder-mixer: Firm, chilled meat moves easily through the system, preventing clogs and reducing motor strain, especially during combined grinding and mixing processes.
• Effective fat control: Cold temperatures keep fat solid, preventing it from smearing or emulsifying. This ensures a clean, even distribution of fat, preserving both the look and flavor of the final product.
• Guaranteed homogeneous mix: Chilled meat holds its structure better, allowing lean and fat components to combine evenly without turning into a sticky paste.
• Ideal final texture: The result is a firm, juicy blend where fat particles remain distinct, creating perfect binding without excessive greasiness.

As a pro tip, many butchers add crushed ice or ice-cold water during the grinding and mixing stages to keep the temperature low. This technique helps prevent fat smearing, enhances texture, and improves protein extraction, boosting the binding capacity of the mix.

At Medoc, we offer grinder-mixers specially designed to deliver top performance even with cold or semi-frozen batches.

La entrada Cold is king: unlocking perfect meat grinding and mixing se publicó primero en MEDOC SA.

Medoc offers a range of high-performance mixer grinders designed for butcher shops, supermarkets, hospitality businesses, and the meat industry. These machines combine mixing and grinding functions in a single unit, streamlining meat product preparation. Our mixer grinders are made from 18/10 stainless steel and use gear-driven transmission for maximum durability. In addition, they feature two independent motors—one for mixing and one for grinding—that can operate separately or simultaneously, depending on each product’s needs.

Within this range, we offer models with hopper capacities of 90 liters or 130 liters, and various cutting systems (Enterprise or Unger) to suit different production volumes. The PM-98 model is in the 90 L category and stands out for its Unger double-phase cutting system (5 pieces), achieving a more homogeneous grind. With a grinding motor of 5.5 HP and a mixing motor of 1 HP, the PM-98 offers a production capacity of up to 1,050 kg of meat per hour, making it suitable for intensive production in the meat sector. This equipment can even process semi-frozen meat (between -1ºC and +3ºC) with ease, demonstrating its power and efficiency.

The 90 L mixing hopper, equipped with automatic reversing paddles, ensures even mixing of meat and seasonings. Its hygienic stainless steel design facilitates cleaning. Additionally, the PM-98 includes safety and convenience features such as a lid with a safety sensor (optional) for automatic stop when opened, an operation pedal (optional) for hands-free control, and lid dampers for smooth opening and closing. In summary, the Medoc PM-98 is a versatile and robust mixer grinder, ideal for optimizing meat production without compromising on quality or safety.

La entrada Medoc PM-98: High-Performance Mixer Grinder for the Meat Industry se publicó primero en MEDOC SA.

Before you start cutting, make sure you comply with basic safety precautions. Use the appropriate personal protective equipment: anti-cutting gloves, apron and goggles to avoid injury from cuts, splashes or flying fragments. Also, check the condition of the saw. Never work with a dull or damaged blade, as a dull blade tends to jam or slip on the bone, causing you to lose control and increasing the risk of an accident. Check the tension of the blade and that the guards and guides are properly adjusted according to the manufacturer’s instructions, so that the blade does not dance or deflect during use. Also avoid loose clothing or dangling jewellery that could get caught in the machine, and tie back long hair – these are simple measures that prevent serious incidents.

In addition to the machine, be prepared yourself: adopt a balanced and stable posture when operating the saw. Keep your feet well supported and your body centred so that you can control the workpiece without losing your balance. If your saw’s design allows, adjust the height of the cutting table to a comfortable height for you, avoiding hunching or overstretching. Good support and positioning reduces fatigue and makes it easier to react to any eventuality. Remember that even experienced butchers must follow safety procedures: the bandsaw is an irreplaceable tool for accurate and efficient cuts, but getting the most out of it requires training and safe habits at all times.

Proper bone cutting technique

Once you are ready to cut, concentrate on technique. Hold the piece of meat with bone firmly and prevent it from rotating or rolling on the table. Round bones (such as femurs or osso buco slices) tend to roll; to prevent this, support them on a flat face or hold them firmly. Always keep the material fully supported on the table or fence during cutting; do not leave heavy ends hanging in the air that could cause pinching or jagged breaks. If the saw has a backstop or parallel fence, use it to align the piece of meat: this will help you achieve more even cuts in thickness and keep the piece stable. Although veteran operators sometimes cut ‘freehand’, relying on the fence increases accuracy and safety, especially in straight or repetitive cuts.

Pay attention to the positioning of your hands: never place your fingers in line with the blade. Ideally, use the dominant hand to push the meat towards the blade, and the other hand behind the blade, on the part already cut, to guide the cut. In this way you maintain the correct pressure and direction without putting your support hand at risk as it is separated by the guard and the blade itself. For small pieces or end cuts, use a pusher or hook instead of bringing your fingers close to the saw. Any piece of meat smaller than the safety distance indicated by the manufacturer should be cut with the aid of these pushers, never directly by hand. If at any time the meat or bone becomes jammed, turn off the saw before attempting to remove the piece; never try to dislodge a jam with the blade in motion.

Another important recommendation is not to force the feed beyond what the saw ‘wants’ to cut. Meat band saws are designed to cut through tough bones, but pushing too hard can cause the blade to deflect or jump out of position. Apply steady, gentle pressure, letting the sharp saw do the work. Imitate a carpenter’s gesture: steady but unhurried cuts. Make sure the blade has reached its maximum speed before you start each cut to avoid jerking or snagging on first contact with the bone. Also plan the path of each cut so you don’t have to back up halfway through; backing up with the blade in motion is dangerous and can bend the blade or chip the bone. If you need to reposition the piece, turn the machine off, wait for the blade to come to a complete stop, and only then remove or reposition the material. This cutting discipline ensures both your safety and a cleaner cut.

Achieve clean cuts and minimise splintering

To obtain clean cuts without splinters or chips, the first rule is to keep the blade sharp. A good blade cuts through bone without undue stress and reduces the formation of chipped or jagged edges, while a dull or worn blade will make cutting difficult and leave frayed edges on the bone. Inspect the blade regularly and replace or sharpen it as soon as you notice extra resistance or abnormal vibration when cutting. With a sharp saw, let the saw do the work: apply a moderate feed rate. If you push too fast, the bone may fragment instead of cutting cleanly. A gentle feed rate prevents both overheating of the blade and excessive production of bone dust (those fine white shavings). Be aware that, when cutting certain bones, the internal structure can cause the blade to tend to deflect – for example, when cutting through a curved bone the blade may follow the natural curvature if you don’t control it. To counteract this, maintain even pressure and keep your eye on the trajectory, correcting immediately if you see the cut losing perpendicularity.

When approaching the end of a cut, hold both sides of the cut so that the last piece of bone does not break off abruptly. If the piece breaks or falls under its own weight at the last instant, splinters are more likely to occur. At the end of the cut, check the surface of the bone and meat. There may be some residue of bone dust or paste adhering after passing through the saw; these residues not only affect the presentation, but can also give a gritty texture or affect the flavour if cooked. Therefore, professionals scrape or brush the cut to remove any remaining bone chips or dust before packaging or displaying the meat.

Ergonomics and good cutting habits

Daily work at the bandsaw can be demanding, so applying ergonomic principles will help you work with less fatigue and more control. We have already mentioned the importance of a stable posture – keep your back straight, your elbows close to your body and your feet a comfortable width apart for balance. Whenever possible, use your body weight to help push the piece through the blade rather than just the strength of your arms. A slow, controlled, full-body push not only reduces muscle strain, but gives more stability to the cut. Avoid working with your arms fully extended or in awkward positions; it is better to bring the workpiece closer to you (without losing the safety distance) than to stretch yourself towards the machine. If the piece to be cut is very large or heavy, ask a colleague to help you manoeuvre it or cut it into manageable pieces. Never compromise your posture or your hands by trying to cut something too bulky at once.

La entrada How to cut bones with a bandsaw: practical tips for butchers se publicó primero en MEDOC SA.

With over 40 years of experience, we manufacture machinery for the meat, fish, and food industries. Our product line includes bandsaws for meat, bones and frozen products, as well as slicers for cold and fresh meat — all designed to deliver precision, durability and efficiency in demanding professional environments.

 Our profile : https://iffa.messefrankfurt.com/frankfurt/en/exhibitor-search.detail.html/medoc-sa.html

You’ll find us in HALL 8.0 – Stand C55

We’d love to welcome you at our stand, show you our latest innovations and discuss how we can help improve your operations.

See you in Frankfurt!

La entrada See you at IFFA 2025 – Frankfurt se publicó primero en MEDOC SA.