Meat Saws Vs. Cleavers
There is a debate among Chef's over whether a heavy cleaver or meat saw is the better tool for splitting bones. The meat saw team advocates that it can produce a cleaner cut. The cleaver team maintains that saws make a mess with the bone filaments they leave behind as they find their resting place on the meat itself. What do you guys think?
Hmmm, I know if I cut venison with bone in, it makes the meat taste like.... Well, Yuk! I typically de bone the meat and opt not to use any bone. I suppose if I had to cut / break any bones I would use a cleaver. On chicken I always use a cleaver. I would think the saw may create heat as it is cutting through the bones, more so on large bones. But, what do I know, I`m not a butcher 
I learned meat cutting from a German butcher about 55 years ago. He had nothing but scorn for cleaver butchers. Use a saw srape the saw and bone residue away with your knife. Disjoint chickens and never break a bone. I can cut a chicken and slice through cartilage and never touch solid bone with my knife edge. If you like bone splinter in your meats then use your cleaver. You may even get a finger into your mix.
Ross- tightwad home cook
