Choosing the Right Knives for Your Meat Processing Business

Cutting is very important in almost all steps of making meat products. From cutting meat into parts to slicing and packing it, having the correct knives in the UK really changes how well your work with meat pays off. 

So, If you keep reading, we will tell you all the things you should know about knives used in making and packing meat at big factories.

THE MAIN FEATURES OF MEAT-CUTTING AND WRAPPING KNIVES

Before we start to talk about the details of making and packing meat knives, let’s look at the basic things that all blades should have.

No matter what you use a knife or blade for, it should have these features.

Quality Manufacture

Knives used for cutting meat need to be able to take a lot of hard hits while still being good at cutting. So, you should pick blades made by a company that clearly knows how to make knives and blades for big industries.

Giesser knives are a prime example, and also Victorinox butcher’s knives are both premium manufacturers with hundreds of years of experience behind them. 

Quality Material

No matter what it will be used for, the blade needs to be made from the perfect material.

Generally, knives used to process and pack meat are made from stainless steel 420 or 440. This kind of steel needs to be very hard so it can last long even with lots of use and cut well without any problems again and again many times over.

Sometimes, your cutting tools will have to go through tough muscles and bands of tissue. So they must be strong enough not only to slice these parts smoothly again and again but also to make neat-looking cuts every time.

Quality Coatings

It depends on what kind of meat you’re working with and where you plan to do the job. You might need to make sure your knives and blades for cutting meat have the right covers, depending on the laws in that area.

These finishes can be anything from Teflon to Tin (and many other coatings in the middle). Be sure to pick a blade that can give the needed final touches.

What Can Factory Meat Cutting and Wrapping Blades Be Used For?

Great knives for handling and packing can be used in many different ways. 

Knives and sharp tools made for making things can be used to remove bones, cut into pieces, slice thin or thickly a bit of meat in juice mixtures so that they will become more tender under weight pressure, chop small quickly moving parts – like cubes which you then use your fingers on – along with lots different ways these types work when cutting anything really.

Packing knives and blades are usually used to cut and trim extra stuff from completed packages. For instance, big packing machines will use special food knives to cut off the excess from the sides of a pack once it’s done being wrapped up.

What Kinds of Factory Meat Cutting and Wrapping Knives Are Available?

There are many kinds of meat-cutting and wrapping knives available for purchase in the industry. Each of these has a clear job in the process of dealing with meat.

Below, we’ve made a list of the most usual forms of meat-making and wrapping knives.

Handsaw Blades

Handsaw blades are made to slice through all kinds of meat, even bones, using up as little parts as possible. They are usually used for big cuts and can be used in places where a lot of work is done.

The top blades if in experienced hands, always give a neat, exact and nice look at the cut.

Bone Processing Blades

Just like their name tells, bone-cutting blades are used to slice through bones in the meat.

Bone-cutting tools are used for food in all parts of the world and will not get rusty. This means they can work perfectly thousands of times.

Circular slicers

Round cutting tools are very sharp, and round edges are made to trim meat in the quickest way possible.

Round cutters usually come in many different types (like shiny chrome, very smooth or nonstick paint). They’re made from stainless steel, safe for food and can be changed to fit any machine used for making or handling food.

Debleeder Blades

Debleeder blades are used to take out blood from animals that have just been killed. They are made to give the most product by cutting well, fast, and always the same every time they’re used.

When choosing a blade to remove blood from your meat work, you need one made of very strong stainless steel so it can last for a long time.

Dehiding Blades

If you believe you’ll be taking off skins while working with meat, it’s worth buying really good blades made for that job.

If you plan to take off skins from animals like deer, sheep or cows, then you should choose blades with the right kind of teeth. Some tooth shapes work better with some skins.

Because dehiding blades go through a lot of damage, try to get ones made of top-quality steel that is also simple to keep up.

Flying Knives

Imagine you are going to pack meat items for yourself or for another business. In that situation, it’s important to make sure you have the very finest sharp knives put in your packing machines.

Flying knives can give the exact cuts needed to make sure meat products are wrapped well, on time and all the time.

Hock Cutters

Hock cutters, which are like scissors, are usually used to trim the back of beef legs and other parts. They make cutting hocks very simple by working well with pig feet or horns, too.

Because the hock is a very hard part found at the far end of the leg bone, you need to pick really sharp cutters for it. They should be able to give clean cuts all the time and work well with your tools.

Not picking the correct high-quality clippers for hocks can cause time wastage, slow production and other errors.

SUMMARY

Firstly, when setting up in the meat processing industry, you need good consultancy, which every Kentmaster Office provides.  From there, given the scale of operation you require, machinery, knives and Personal Protective Equipment (PPE).

If you purchase Victorinox knives and Dunlop Purofort to go with cut-resistant gloves and Bekina Steplite, then you are looking at premium quality. Add to that Giesser knives, and you are using some of the finest blades in the world and your operation will be set up and raring to hit those quotas. However, choosing the right equipment for your team is essential, and meat processing requires premium knives in the UK. Good luck!