Choose a commercial meat saw by starting with the largest product cut routinely and the way it must be positioned, supported and moved through the blade.

The correct saw size is determined primarily by the largest routine cut and its movement through the cutting zone. Measure the product's maximum height, width and supported length in every required orientation.

Measure actual prepared product in the condition and orientation in which it will be cut. Record maximum height, width, supported length and weight, including bone projections and irregular areas.