Cutting with a Regular Knife
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No, the hacksaw you pick up at your local hardware store is not food grade no matter how much you clean or scrape. If you are concerned about food safety, you dont know what materials are used in their construction or what the blade, paint, lubricants, frame, and other workings might have been treated with.
They make butcher saws with stainless steel blades specifically designed to address your concerns. They might be called meat saws or bone saws, but the name will be suggestive of their intended purpose.
Id just go ahead and use any old industrial hack saw blade, and then if you are worried about contaminants, just cut off a thin slice adjacent to where the blade cut, once the meat is defrosted. Keep it simple.
Of course, what I generally do is cut the meat into usable size portions and then freeze it — but that wont work if your meat is already frozen. I have occasionally put some in the microwave on a defrost cycle, and then when just a little bit defrosted, cut it, and refreeze the unneeded portion.
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