MEAT CUTTING BLADES
Whether you need to slice deli meats or cut bone-in meats, bone-out meats, or fish, Simmons has got you covered.
MEAT CUTTING BLADES
If you’re in the business of cutting bone-in or bone-out meats, processing fish, or slicing deli meats, you’re in the right place. No matter the meat, Simmons’ blade experts will work with you to determine which bandsaw or reciprocating blade best meets your organization’s needs.
Like what you see so far? Take a minute to request a quote for one of Simmons' meat-cutting blades. We'll get back to you with pricing information within 24 hours.
Meat Saw Blades
Anyone in the meat industry knows that cutting bone-in meats can be incredibly tough. That’s why Simmons decided to take matters into its own hands and create the SimCut® Butcher blade.
Produced from a specialized steel with a superior tooth configuration, the SimCut Butcher blade is the most efficient butcher saw blade for splitting carcasses and cutting fresh or frozen bone-in meats.
When it comes to boneless cuts of meat, like chicken, beef, or filets, a bandknife or reciprocating meat saw blade is going to be your best friend.
We personally recommend using a Scallop bandknife blade for this kind of cutting, but you can use our B-3 bandknife or Knife Edge blades just as easily.
Fresh or frozen? With fish, it makes a difference. Fresh fish are obviously softer and easier to cut, so you’ll want to use a Knife Edge bandknife blade.
However, if you’re cutting frozen or deep-frozen fish (stored at -40 to -76° F), then you’re better off using a thinner bandsaw blade like the 5/8” x .014” or 5/8” x .016” SimCut Butcher blade.
Meat Slicing & Cutting Machine Blades
Many companies in the fish and poultry industries use Marel Slicers to quickly cut large quantities of fish and chicken.
Usually, a Knife Edge or Scallop bandknife or reciprocating blade is used for this type of cutting, both of which Simmons just so happens to offer...
Grasselli machinery typically uses reciprocating stainless steel Butcher blades for bone-in cutting or Knife Edge and Scallop blades for bone-out cutting.
Fortunately for you, Simmons offers all these blades at prices and quality comparable to Grasselli itself.
Grote slicers utilize bandknife blades to slice deli or other processed meats.
We recommend a 14 TPI V-tooth blade for slicing bacon, a Knife Edge blade for sandwich meats, cheese, and pepperoni, and a Scallop blade for turkey and beef jerky.
Everyone loves paper wrapped butcher blades. Or, at least we do. And if your organization is big on color coding for organizational purposes, then it’s your lucky day.
Simmons offers red, white, blue, and orange paper and can privately label each blade with your company’s contact information.