A butcher band saw blade is usually made of high carbon steel and has a specific number of teeth per inch (TPI) depending on the type of meat and bone being cut. The more teeth per inch, the finer the cut and the less likely the blade will get stuck or clog. The fewer teeth per inch, the coarser the cut and the faster the blade will cut through the meat and bone.

Some examples of butcher band saw blades are:

• 2 TPI: This blade is used for cutting boneless meat, such as chicken breasts, pork loins, or beef roasts. It produces a smooth and clean cut with minimal waste.
• 3 TPI: This blade is used for general purpose cutting, such as slicing steaks, chops, or ribs. It can handle some bones, but not too thick or hard. It produces a medium cut with moderate waste.
• 4 TPI: This blade is used for frozen meat and hard bones, such as beef shanks, lamb legs, or pork shoulders. It can cut through frozen meat without thawing and handle thick and tough bones. It produces a coarse cut with more waste