Meat cutters

[Alan Palmer]

Can anyone recommend a decent meat cutter for cubing small sizes. Was looking at the MAP one that can create cubes of 4,6,8 and 10mm….anyone have one? I’ll be using it mostly for loose feed mixed with hemp and groundbait in a feeder

 

[Jon Frisby]

There you go...

MAP Meat Cutter

Key Features Cuts meat in seconds Unique Design Dish Washer Safe Made from Super Strong ABS plastic Stainless Steel inter-changeable blades One Set of Cutting Blades End Cap Removable bait collection tray Coloured Box Full user instructions included

www.anglingdirect.co.uk

 

[Richard Isaacs]

Can anyone recommend a decent meat cutter for cubing small sizes. Was looking at the MAP one that can create cubes of 4,6,8 and 10mm….anyone have one? I’ll be using it mostly for loose feed mixed with hemp and groundbait in a feeder

I have the map one. 6mm is its limit and that’s a pain to get through as there is so many small slots at that size you have to get the plunger alignment spot on when pushing the meat through.

It’s brilliant for 7,8,10.
In hindsight i should have bought 2 x Tilly’s and be done with it. 1 for 6mm and 1 for half inch.
Those 2 sizes cover everything for me

 

[Derek Funcks]

What's wrong with a good sharp knife , makes any size/s you like, simples.

 

[Alan Palmer]

What's wrong with a good sharp knife , makes any size/s you like, simples.

For big hook cubes yeah…but of a faff for small ones of 6mm

 

[Derek Funcks]

For big hook cubes yeah…but of a faff for small ones of 6mm

A few simple knife skills, takes minutes, just remember to tuck your thumb in Large tin of Spam, 4 or 6mm, 2-3 mins.

 

[Richard Isaacs]

A few simple knife skills, takes minutes, just remember to tuck your thumb in Large tin of Spam, 4 or 6mm, 2-3 mins.

It’s 10 seconds in a meat cutter and every piece is exactly the same size. Something you can’t do with a knife.
Give them 10-15 seconds in boiling water afterwards and they’ll all sink at pretty much the same rate too. This is crucial if your using it as loose feed for trotting.

 

[Rob Shuttleworth]

It’s 10 seconds in a meat cutter and every piece is exactly the same size. Something you can’t do with a knife.
Give them 10-15 seconds in boiling water afterwards and they’ll all sink at pretty much the same rate too. This is crucial if your using it as loose feed for trotting.

Useful tip

 

[Cliff Turner]

Can anyone recommend a decent meat cutter for cubing small sizes. Was looking at the MAP one that can create cubes of 4,6,8 and 10mm….anyone have one? I’ll be using it mostly for loose feed mixed with hemp and groundbait in a feeder

I have one and been using for about 5 years, works fine. Spare blades readily available too.

 

[Alan Palmer]

It’s 10 seconds in a meat cutter and every piece is exactly the same size. Something you can’t do with a knife.
Give them 10-15 seconds in boiling water afterwards and they’ll all sink at pretty much the same rate too. This is crucial if your using it as loose feed for trotting.

Didn’t know this, thanks

 

[Richard Isaacs]

Didn’t know this, thanks

Yeah it makes a massive difference between feeding your line and establishing a “bite zone” and feeding miles down stream and having meat going down every where in random places.
The fat content makes meat very buoyant
Don’t boil your hook baits and don’t boil your loose feed too long. Just use a kettle, fill a tub. Give it ten seconds, give it a stir and you’ve improved your loose feed massively

 

[Vince Maddock]

I assume the MAP cutters would cut garlic sausage (below) if trimmed to fit?

 

[Simon Rolph]

Korum ones are ok

 

[Jon Frisby]

Yeah it makes a massive difference between feeding your line and establishing a “bite zone” and feeding miles down stream and having meat going down every where in random places.
The fat content makes meat very buoyant
Don’t boil your hook baits and don’t boil your loose feed too long. Just use a kettle, fill a tub. Give it ten seconds, give it a stir and you’ve improved your loose feed massively

And don't tip the fat enriched water, down the drain, or you might need to get Dynorod out. Ideally warm the meat to at least room temperature to soften it, makes life a lot easier...

 

[Vince Maddock]

Korum ones are ok

I went to buy some of the Korum ones from my local tackle shop and the owner told me there'd been a lot of complaints about the blades and suggested I get a MAP cutter (that he doesn't stock).

 

[Alan Palmer]

I went to buy some of the Korum ones from my local tackle shop and the owner told me there'd been a lot of complaints about the blades and suggested I get a MAP cutter (that he doesn't stock).

Haha had pretty much the same conversation in my local shop too, had a load back from cracking! Have just ordered the MAP one as advised

 

[Richard Isaacs]

Ideally warm the meat to at least room temperature to soften it, makes life a lot easier.

Definitely cuts easier when warm yeah

 

[Richard Isaacs]

Haha had pretty much the same conversation in my local shop too, had a load back from cracking! Have just ordered the MAP one as advised

Unless you’re going to use loads of different sizes the map ones ain’t the best.
The blades after a while do crack and the sizes below 7mm ain’t great.
The Tilley cutter is so much better and more substantial. I wish I’d bought 2 of those instead. I still might when I break the next map blade.
Also don’t put the map one on a hot wash. It makes the plastic brittle after a while.

 

[Neil Smart]

Surely has to be less trouble using a knife without all that faff? Plus from one block of meat I can vary sizes for 'ook,

 

[Derek Funcks]

Surely has to be less trouble using a knife without all that faff? Plus from one block of meat I can vary sizes for 'ook,

And the washing/cleaning/drying it etc