Meat bandsaws

To choose the right meat saw blade, it’s important to consider waste evacuation during the cut. For frozen and fresh meat cutting, the 3 TPI (teeth per inch) configuration is the most common choice when looking for an aggressive cut and high throughput, especially on machines operating above 20 m/s. This pitch clears meat sawdust efficiently, helping prevent overheating and keeping performance consistent.

As an alternative, our CTooth profile is designed to reduce residue waste in the tooth gullet, which is helpful in continuous processes. If you want to prioritise appearance, 4 TPI offers an excellent balance, delivering a smoother cut surface while maintaining good cutting speed. At MESI Saws & Blades, we help you select the best pitch based on your production needs.

For bone-in meat, stability and blade resistance are key. The standard choice is 4 TPI, which provides the firmness needed to pass through bone structures without deviation. For high-density bones (such as beef) or intensive automatic lines where wear is higher, we recommend specialised ranges such as CORTEX Vary or DIAMANT 4 TPI, designed for heavy-duty performance.

These solutions are made with high-grade steels to withstand repeated impact against bone while maintaining cutting consistency. Using a high-resistance bone bandsaw blade can also improve operator safety and maximise yield, thanks to reduced vibration and a more controlled cut.

Linear speed is a key factor when choosing a bandsaw blade. For machines running at high speeds (> 20 m/s), a more aggressive pitch such as 3 TPI is recommended, as it evacuates material quickly and helps avoid clogging. This setup is common in large plants where a fast, continuous workflow is required.

For machines with lower speeds (< 20 m/s), 4 TPI offers greater control and a finer. This is often preferred when the final presentation is a priority. At MESI Saws & Blades, we can match the blade to your equipment and working cadence.

Yes. At MESI Saws & Blades, we manufacture specific stainless steel models for environments with strict hygiene requirements. These options, especially in 3 TPI and 4 TPI, are recommended for plants with constant humidity or frequent aggressive cleaning. Stainless steel provides excellent corrosion resistance and supports compliance with food safety protocols.

Choosing a stainless steel bandsaw blade helps reduce corrosion risk and supports long-term cutting performance. We use European-sourced stainless steels that combine flexibility for pulley work with strong cutting behaviour for the food industry.

To reduce splintering and bone breakage, 6 TPI is often recommended, especially for fresh meat with small bones or poultry. With more teeth in contact, the cut is smoother and more controlled, improving presentation and reducing the risk of unwanted bone fragments.

In addition to appearance, a 6 TPI bandsaw blade can reduce waste by creating a finer incision and supporting cleaner portioning.

TPI means Teeth Per Inch (the number of teeth per inch on the blade). Lower TPI (e.g., 3 TPI) generally provides faster feed and a more aggressive cut, suitable for high-volume production. Higher TPI (e.g., 6 TPI) distributes the cutting load across more teeth, resulting in a cleaner finish and potentially less waste.

Understanding TPI helps optimise your process: lower TPI improves evacuation in deeper cuts, while higher TPI is often preferred for more delicate cuts where finish quality matters.

Blade size depends on your machine model and manufacturer. We recommend checking the measurement table or providing us with your equipment model. It’s essential to confirm the blade length, width and thickness; incorrect sizing can cause vibration, premature weld failure or faster pulley wear.

As manufacturers, we can supply blades for most brands, adapting to the original specifications and recommending the best material and tooth pitch based on your product and process.