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  • F. Dick 16-inch Beef Splitter

    Where a mechanical saw is not an option, this 16-inch F. Dick splitter separates cattle, pork and lamb carcasses by hand. Small farms and commercial butcher shops use it to split the spine in clean, straight strokes.At about 6.5 pounds, the splitter relies on mass. The thick spine keeps the blade from twisting or wandering mid-swing, so the split runs straight down the backbone. The steel is tempered for toughness, which helps it absorb the shock of bone impact without chipping. The edge is hand-sharpened at the factory with wide bevels.Swing in a straight line along the backbone and let the weight finish each stroke. Keep the free hand well clear, and work on a stable rail or table so the carcass does not shift. A clean, straight split gives even sides and saves trimming later.For hogs and lambs, the lighter 14-inch beef and pork splitter is easier to swing. Store a splitter where its edge cannot be struck by other tools, and hone it with a few passes on a regular cut steel after each session. Learn More
  • F. Dick 7-inch 2-Pound Meat Cleaver

    Chops, ribs and restaurant butchering are the jobs for this 2-pound F. Dick cleaver. It has enough weight to sever meat and bone in a clean stroke and a long, thick handle that balances the heavy blade.The forged blade is tapered so it wedges through bone instead of bouncing off it. The bolster is smoothed, so it does not dig into the hand during heavy use, and a hole in the blade lets the cleaver hang on a hook or rail. Each edge is hand-sharpened at the F. Dick factory.Restaurant kitchens that cut their own short ribs and oxtails get a cleaver heavy enough for bone that still lifts easily for repeated strokes. The 7-inch blade also leaves room to scoop cut pieces off the block.A lighter option for poultry is the 6-inch 1-pound meat cleaver. For beef and larger pork bones, the 9-inch 3-pound and 10-inch 4-pound cleavers bring more mass. The comparison table below shows each weight and its typical work. Learn More

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