Best Meat Processing Knife

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FieldGuy

FieldGuy

New member
I’ve started buying whole ribeye primals and cutting them down myself to save money. Right now I’m using a filet knife, which feels a little like bringing a pocketknife to chop firewood.

My logic is simple: save money on steaks so I can justify buying a proper knife without catching heat at home.

My wife calls it “girl math” when she does it. I’m calling this “man math”: save money on ribeyes so I can buy better gear to cut more ribeyes.

For the guys who break down their own meat, what knife are you reaching for? Looking for something that’ll slice clean ribeyes into thick, even steaks without feeling like I’m arm wrestling the cow. Prefer quality over cheap, but don’t need something ridiculous.

What’s worth buying?
 
 
FieldGuy said:
I’ve started buying whole ribeye primals and cutting them down myself to save money. Right now I’m using a filet knife, which feels a little like bringing a pocketknife to chop firewood.

My logic is simple: save money on steaks so I can justify buying a proper knife without catching heat at home.

My wife calls it “girl math” when she does it. I’m calling this “man math”: save money on ribeyes so I can buy better gear to cut more ribeyes.

For the guys who break down their own meat, what knife are you reaching for? Looking for something that’ll slice clean ribeyes into thick, even steaks without feeling like I’m arm wrestling the cow. Prefer quality over cheap, but don’t need something ridiculous.

What’s worth buying?
Click to expand...
I’ve watched the Bearded Butchers on YouTube. They use Victorinox often.

They also partnered with MKC to make a Boning Butcher and Breaking Butcher knives.
 
FieldGuy said:
My wife calls it “girl math” when she does it. I’m calling this “man math”: save money on ribeyes so I can buy better gear to cut more ribeyes.

For the guys who break down their own meat, what knife are you reaching for? Looking for something that’ll slice clean ribeyes into thick, even steaks without feeling like I’m arm wrestling the cow. Prefer quality over cheap, but don’t need something ridiculous.

What’s worth buying?
Click to expand...
LOL, "Basic Dude stuff." Yup, buy a 1/4 or 1/2 from local meat market which is just local beef. Usually it's on order for their next slaughter, and we are prepped.

There' some great references already above, and just peruse your local re-sale shops or Goodwill and find some old Chicago or Henckles with those profiles.

Blade; I'll use a Lansky tool for basic blade tune up; it has steel rods on one side to remove nicks, ceramic in the other. See if you can find this buffalo strop about 2"x10" .....something like this. https://www.amazon.com/dp/B08CMPPNFK?ref=emc_s_m_5_i_atc
 
Victorinox are excellent blades for the money.

My main butchering knife is a Dalstrong Gladiator Series Butcher & Breaking Cimitar.

It’s a long ass blade, takes some getting used to but once you’re comfortable you can make smooth clean cuts with one swipe.
 
Specifically for slicing off steaks, I would use either a scimitar or a slicer. Which one you buy would depend on your alternate usage. I use the scimitar for breaking down big fish. Like swordfish. I use the slicer for slicing meat, but also for skinning fish. Works like a charm for skinning, even on tall fish like dolphin. I prefer the longer blades so that you get smooth cuts and the meat doesn't look like you hacked at it.

Yes, these are giant fuck-off knives. But they're fun to pull out at Christmas to slice the rib roast.

Victorinox Granton Edge Slicer, 14"

image_d75c89e2-d63d-45f1-9bbf-6e2d907e3b49_1800x1800.webp


Victorinox Fibrox Pro 14 in. Scimitar
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I scrolled through responses quick, didn't read them all, there is probably some redundancy in my response as this is a fairly knowledgable group of guys...

My family makes its living in beef; I cut a fair bit myself, but I work with guys who have forgotten more about cutting meat than I will ever know. They use exactly 2 knives, without exception. Both Victorinox. 6" Flex Boner...yep, that's the actual name... and a 14" Cimeter. You will also need a steel to maintain the edge. Most of the guys run F. Dick oval cross section steels, some of the OGMFs still use round steels; both work fine, just get a good one - F.Dick or Victorinox - steel and surface finish matters. IF you're planning to cut bone in primals, Short Loin for Porterhouse/T-Bone/BI-Strip, etc, you might want a butcher's saw, but that's 202 stuff. YouTube can be helpful, but there are a lot of knuckleheads to sort through, best way to learn is to get busy cutting and make some mistakes. If you can find a small butcher shop with a butcher who is patient enough to ask questions, that's probably best. They all seem to have their own way of doing things; it's more of an art than a science. The knife industry makes a million gadgets you don't need...don't get caught up in that BS if you can avoid it. Oh, and the 14" Cimeter...the point of the long knife is for making straight cuts. Cut each steak in 1 PUSH, with the fat cap side of the primal facing up, then you end up with a nice parallel cut steak. Wood Blocks > plastic boards. Good luck, I expect you will find much satisfaction and enjoyment in the endeavor.
 
Steve Johnson said:
I scrolled through responses quick, didn't read them all, there is probably some redundancy in my response as this is a fairly knowledgable group of guys...

My family makes its living in beef; I cut a fair bit myself, but I work with guys who have forgotten more about cutting meat than I will ever know. They use exactly 2 knives, without exception. Both Victorinox. 6" Flex Boner...yep, that's the actual name... and a 14" Cimeter. You will also need a steel to maintain the edge. Most of the guys run F. Dick oval cross section steels, some of the OGMFs still use round steels; both work fine, just get a good one - F.Dick or Victorinox - steel and surface finish matters. IF you're planning to cut bone in primals, Short Loin for Porterhouse/T-Bone/BI-Strip, etc, you might want a butcher's saw, but that's 202 stuff. YouTube can be helpful, but there are a lot of knuckleheads to sort through, best way to learn is to get busy cutting and make some mistakes. If you can find a small butcher shop with a butcher who is patient enough to ask questions, that's probably best. They all seem to have their own way of doing things; it's more of an art than a science. The knife industry makes a million gadgets you don't need...don't get caught up in that BS if you can avoid it. Oh, and the 14" Cimeter...the point of the long knife is for making straight cuts. Cut each steak in 1 PUSH, with the fat cap side of the primal facing up, then you end up with a nice parallel cut steak. Wood Blocks > plastic boards. Good luck, I expect you will find much satisfaction and enjoyment in the endeavor.
Click to expand...
When you butcher, do you trim the fat cap off before or after you cut the steak? (Sirloin and Ribeye)
 
FieldGuy said:
When you butcher, do you trim the fat cap off before or after you cut the steak? (Sirloin and Ribeye)
Click to expand...
I found a video on my phone... the steaks have all been cut - these are 28oz NY Strips, so they're super thick - but it illustrates the trimming process pretty well. We are actually trimming to weight, hence the multiple trips across the scale... normally one would just trim to desired appearance.
 

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