I have a 6kg piece of Wagyu beef that's been frozen already at least 3x (butcher, friend and me).
It's vaccume sealed in my feezer and I need to eat ~500gr a week, so 12 weeks worth of filet mignon.
Problem:
I can't defrost, portion it up and then freeze it yet again... well I can, but that's going to be the 4th time it's frozen, and really destroy the quality. So I need a good way to keep it frozen and be able to cut 500grs from it NEATLY.
A band saw would be my preference, but I don't have the space or inclination to buy one.
I have a hand saw which I could disinfect and is my current leading option, in lieu of a butcher's saw.
Can you think of a better way? Largest part is ~25cm dia. and the thin part is ~10cm dia.
I have a mitre saw, but that's going to spew meat everywhere.
I also have a multitool, but that might not cut it neatly.
Hacksaw will leave the blades paint behind as it rubs off. If you removed the paint it would be my preference.
Also how do you know the butcher froze it? Would've thought they they'd received it as either a whole side or cryovacced?
Also filet Mignon is a tenderloin so max 3kg.
Select to expand quoteslammin said..
...Also filet Mignon is a tenderloin so max 3kg.
He's probably got horse.
Or camel.
Or maybe even re-constituted bat.
Take out of the fridge for a bit of time and cut w a very sharp knife.
Refrozen 3 times? No probs for an extra one under your control.
Wagyu is over rated anyway and any mickey can cook that.
How thick is it? Get a sharp axe and a mallet or sledge hammer. Position the axe on the meat and whack the head with whatever heavy object you want to use.
Defrost it, mince it, cook it, eat it, freeze leftovers in meal size portions
Great rissoles
What is the problem?
Last time I gave whole piece like that to my Monty ,Dobbie completely frozen,
He didn't have any problem to chew it.
So solution is easy, get yourseft a right dog, not chowawa ,
You could not expect 6k piece of meat right for dog smaller the that meat.
Select to expand quoteGazuki said..
Chainsaw?
I second that, and make sure to start yelling a lot before you cut it up so that the neighbours hear 'the argument' and send the cops around 
Without a bandsaw, I think your best bet is a tenon saw. It seems wrong though. defrost it, cut it, and eat it for the next week.
Here's a random reply, as I just bought one to cut up foam rubber today... what about an electric bread/carving knife?
They make short work of foam rubber, which is all I care about, but maybe they slowly cut through frozen steak? At least it would be meant for food.
Select to expand quoteFormulaNova said..
Here's a random reply, as I just bought one to cut up foam rubber today... what about an electric bread/carving knife?
I could use a bread knife more effectively; it crossed my mind to use my Global bread knife, a bit longer than most ideas. I think it's worth a try if the hammer+clever doesn't pan out. My concern is that it won't grip the meat and predominantly slip.
I think the clever+hammer will go through the first couple cm well, then get stuck as my ability to effectively hammer it is diminised the deeper it goes..
Select to expand quoteFlySurfer said..
I have a 6kg piece of Wagyu beef that's been frozen already at least 3x (butcher, friend and me).
It's vaccume sealed in my feezer and I need to eat ~500gr a week, so 12 weeks worth of filet mignon.
Problem:
I can't defrost, portion it up and then freeze it yet again... well I can, but that's going to be the 4th time it's frozen, and really destroy the quality. So I need a good way to keep it frozen and be able to cut 500grs from it NEATLY.
A band saw would be my preference, but I don't have the space or inclination to buy one.
I have a hand saw which I could disinfect and is my current leading option, in lieu of a butcher's saw.
Can you think of a better way? Largest part is ~25cm dia. and the thin part is ~10cm dia.
I have a mitre saw, but that's going to spew meat everywhere.
I also have a multitool, but that might not cut it neatly.
Yeh, bandsaw is the way to go, take it to your local butcher and get him to cut it up, the local chippy might let you use his but makes a bit of a mess
Select to expand quotekk said..
Defrost the whole thing and invite a bunch of mates around for a BBQ.
It's a sous vide type of cut...
Hammer+clever total failure... I would break my counter before cutting.
Bread/carving knife total failure too... like trying to cut through ice with a knife.
It needs a saw.
Well it makes sense. If they use bandsaws for cutting frozen meat, and they use bandsaws for cutting timber and steel, it shows you how much force you are going to need.
Get a cheap recipro saw. It will end up with bits of meat everywhere!
Hammer+Clever gave results like the Damsau 950.
I reckon a meat slicer + one of those grinder diamond tile blades would be perfect.
I've got a grinder+diamond blade which is thin and goes through rock like butter, but it will only do ~25mm.
Btw, my neighbour pointed out, it isn't actually a tenderloin, it's a rough cut tenderloin with the tenderloin being in the middle and it needs to be broken down.
So about 8 filet mignon's and 2kg of mince... he thinks i should stop f'ing about and just defrost it, cut it up properly and freeze it again.
I'm still thinking I can slice it and have the tenderloin fillet mignon and a bit of tasty steak on the side, bcos the last thing I won't is mushy meat from too many re-freezings.
Speaking from experience (chef 30 Years)
Meat should be frozen once!
Should have portioned it prior to freezing...
Bin it and do better next time...
