Yes, this is probably the lazy way to do it, but dang it works well. Are there any of these that are more geared to meat processing?

I ask because the old craftsman we are using is hard to clean and the socket where the blade connects is very hard to manipulate. I think the dewalt saw looks nice, and I have dewalt tools, but don't know if that would make my problem of not being able to clean the connection any easier.


Anyone have useful information on the topic?

The ball joint is the easy part for me. I find the SawZall handy for the neck roasts and even the elbow, as those are always trickier for me with just a knife.

A good pair of long handled loppers work great. I use Stihl brand. They cut any bone/ joint on deer.
Prefer a reciprocating saw for larger game like elk. My last elk went to the processor in the back of a rented Chevy Tahoe after being quartered with the recip saw.

The Saudi Royal family has experience with this. A good Bone Saw is the way to go.

Maybe try one of the electric fish cleaning knives with a serrated blade. Would imagine they are designed to be cleaned easier

We have to do so many due to MLD's and had exotics and elk and a few species of super exotics that we had to come up with the easiest and fastest methods.
First we use electrical cable cutters instead of tree loppers. The cable cutters are stronger and will not dull as quick as loppers cutting bone.
We found the Milwaukee cordless M18 sawz-all to be the best as where the blade connects is very easy to clean and you can even squirt water on it without getting it into the tool.
We use the cable cutter for legs/feet and smaller bone.
Use the sawz-all for cutting the hips and pelvis from the backbone then to split the two hindquarters.
Then use sawz-all to go down backbone to get the racks of ribs and to cut off the heads from the backbone.
I use a 8" blade that is the carbide tip for wood that has nails in it that is medium tooth.

That's why we only use it to split the two hindquarters… there is no sharp edges there. And it's the only way you are going to get the ribs off the backbone…. And nobody keeps the spinal column for anything.
We always remove the shoulders with knife.

I hang deer upside down on single tree and skin down past the crotch. then I cut the head off with the saw. After that I skin out the front legs. Then I just work the hide off without splitting it.

I gut the deer without splitting the sternum and just pull the guts out and let them fall in a bucket. Before it comes out I save the heart.

Then I remove the tenderloins and back straps

I am super liberal with the amount of leg I take off and throw away. I don't want the tough meat that's all sinew on the bottom of the deer leg. And it saves room the cooler. But I remove all the meat off the flanks.

Then I cut the backbone below the hams with the saw. And make 2 cuts on each side in the bottom of the pelvis to remove that wedge of bone

The last cut is through the middle of top of the pelvis

Then I use the saw to cut just above the Achilles tendon, I want as little bone in the cooler

That's just how I do it

The M18 is basically an angle grinder?

https://www.amazon.com/Milwaukee-2719-20-FUEL-Hackzall-Black/dp/B076JHJKR8/ref=asc_df_B076JHJKR8&mcid=cf839c095d603c12887f30094ccf4c69?tag=bngsmtphsnus-20&linkCode=df0&hvadid=80882941400099&hvnetw=s&hvqmt=e&hvbmt=be&hvdev=m&hvlocint=&hvlocphy=&hvtargid=pla-4584482468139643&psc=1

Or is this the model?

Gunny456 said:

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That's why we only use it to split the two hindquarters… there is no sharp edges there. And it's the only way you are going to get the ribs off the backbone…. And nobody keeps the spinal column for anything.
We always remove the shoulders with knife.

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Maybe I'm different, but I get the ribs off without power equipment. So a sawzall is not the only way.

I hang head down. Take everything apart as it went together. Last pieces hanging are the hind quarters and the ribs. Ribs come off with gentle taps from a sharp hatchet down the spine. Hind quarters come apart with a knife, leaving only the hip and spine, which are still connected.

No. M18 Fuel Sawz-All. M18 is the 18volt battery format that Milwaukee uses. They M18 tools of every type. Drills, Impacts, circular saws etc.

Milwaukee M18 18v Sawzall. Model 2621-20. What we use.

Sounds good. I was answering OP's inquiry about using a Sawzall. All kinds of ways to get the ribs off. Including a hand saw, hatchet, Sawzall. Lots of folks don't even mess with WT ribs or just bone them out as well and don't cut them off the spine at all.

Mas89 said:

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A good pair of long handled loppers work great. I use Stihl brand. They cut any bone/ joint on deer.
Prefer a reciprocating saw for larger game like elk. My last elk went to the processor in the back of a rented Chevy Tahoe after being quartered with the recip saw.

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Agree with this specifically the corona loppers either 2 1/2 or 3" work really really well for this. They wouldn't work well to split the hams but I usually leave mine together. Works great for legs and spine. I have tried the sawsall but I don't like how it throws chips into my meat.

Somewhat relevant. A buddy sent me this breakdown video specifically so I could see the hind quarter butchering. I managed to replicate it fairly well and am very pleased with the results.

I prefer to use loppers. Outside of sharpening them or someone not putting them back in cleaning shed to trim limbs with, they're just too reliable and easy to use.

We also have a cheap electric reciprocating saw from Harbor Freight that is like 12 years old and going strong. It really only gets used when someone doesn't have loppers or to take off the skull cap for bucks or rams. Definitely need to keep you eye on debris building up...

I started using the saws all method several years ago.

I basically rough process (debone/straps) everything that night/night morning and bring it home to finish out when the weather gets colder.

Those old germans and polacks would have done the same if they had the technology and money.

We have used the older version of Dewalts reciprocating saw (the 12v) for processing deer the last 15 or so years and we have not once cleaned it afterwards. Let it sit out and dry to jerky dust and it will clean itself the next time you use it on brush or whatever you're cutting.

All of the options listed work well enough, but if using a recip saw, you should do yourself a favor and get an actual meat/bone blade from a butcher supply store. The stainless steel blade is shaped in a way that I don't have near the fragments that chip off from a wood-cutting blade.

https://www.amazon.com/Stainless-Reciprocating-Unpainted-Cutting-Animals/dp/B07WDW9PNW/ref=mp_s_a_1_1_sspa?crid=3BGRVCN0KK6SS&keywords=stainless+steel+sawzall+blade+for+meat&qid=1705342872&sprefix=stainless+steel+saw%2Caps%2C119&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1

Good point. That's why we use a metal cutting blade. The wood cutting blade leaves big chunks everywhere. Need something with finer / smaller teeth.

got this one about 5-7 years ago and shes still kicking.......at 30 bucks its the only thing we use it for and dont hesitate to spray it out with the hose to "clean" it up. when this one finally dies i will purchase another

https://www.harborfreight.com/power-tools/power-saws/reciprocating-saws/75-amp-variable-speed-reciprocating-saw-69067.html

ought1ag said:

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got this one about 5-7 years ago and shes still kicking.......at 30 bucks its the only thing we use it for and dont hesitate to spray it out with the hose to "clean" it up. when this one finally dies i will purchase another

https://www.harborfreight.com/power-tools/power-saws/reciprocating-saws/75-amp-variable-speed-reciprocating-saw-69067.html

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I've had that one for probably 10 years as well. Still going strong.
When it finally dies I'll look for a cheap cordless one. The cord is the only thing I don't like about it.