Written by Jace McFetridge
Today, I’m taking you on a unique meat-processing journey: Using a bandsaw to transform a giant frozen hind quarter into beautiful, thick-cut steaks. I’ll walk you through how I got the idea, why I chose this method, and how you can do it too.
The Bandsaw Backstory
Last hunting season, my wife, Chloe, and I had a successful mule deer hunt. She shot a nice buck, and we got home late that night. With only one day before leaving for another work-related hunting trip, we had to act fast. We processed the deer, bagged the quarters, and tossed them into the freezer. There they sat—for quite a while—until I finally decided to do something with them.
The inspiration came during a hunting trip with our friend Scott Jones. He brought along some bandsaw-cut steaks to camp, and it was like a light bulb went off in my head. That’s exactly what I need to do with those frozen quarters in my freezer! I realized that processing frozen meat with a bandsaw would save me the hassle of thawing, cutting, and refreezing. Plus, I love steak, so this seemed like the perfect solution.
Choosing the Right Bandsaw
Once I decided to go the bandsaw route, the first step was finding the right tool. My initial thought was to grab the cheapest bandsaw from the hardware store, but after some research, I realized that might not cut it (pun intended). Cheaper models often have clearance issues, especially when dealing with larger cuts of meat like a deer’s hind quarter or any quarter on an Elk.
I wanted something reliable and designed for meat processing, so I settled on the Vevor Bone Saw from the same company that made the diesel heater I featured in a previous video. This bandsaw is a 1500-watt beast, perfect for cutting through frozen meat with ease. At around $300-$400, it’s an affordable option compared to high-end commercial models. And this unit gets the job done.
The Bandsaw Process: Cutting Thick-Cut Steaks
Now, let’s get into the fun part—turning that frozen hind quarter into steaks. Here’s how I did it:
- Set the Thickness: The bandsaw allows you to adjust the cutting width, so you can customize your steaks to your preference. I usually set my width between 1.25-1.5 inches. I yielded 10 steaks when cutting at 1.25in but with a larger cut around the 1.5in mark, I ended up with 5 massive steaks.
- Position the Meat: With the bandsaw powered on, I carefully positioned the frozen hind quarter on the cutting surface. Safety is key here—this thing has a powerful, exposed blade, so keep your hands clear and stay focused.
- Make the Cuts: I started by angling the meat and working my way up the quarter, cutting steaks until I reached the shank. For the shank, I flipped it and made osso buco-style cuts, which are perfect for slow-cooking dishes. If you want an amazing Osso Bucco dish, check out Jaime Teigen’s recipe on OutdoorClass.
Final Thoughts
If you’ve got frozen game meat sitting in your freezer and you’re not sure what to do with it, consider investing in a bandsaw. It’s a quick, efficient way to turn those quarters into delicious steaks or other cuts. And if you’re someone who regularly processes whole animals, this tool will take your butchering game to the next level.
