The power meat saw was invented so that a butcher could sell bone and improve his gross margin. The theory is/was, by cutting the bone and including a small amount in each cut, he could still charge a good price for the individual cut. By making the bone piece small, the buyer would not object to any great extent. I prefer the traditional methods, basicly disecting the animal muscle group by muscle group.Of course, that is for personal use. If I were still in the food business I would cut meat the fastest, most profitable way.