Cabela's Commercial-Grade Food Slicer - 12" - Review and Testing

[@davidb1169]

Thanks for the video. A couple of things….you are suppose to stand behind the slicer. The plastic guard is a safety hand guard. Almost all meat slicers discharge to the back.

[@PhillipBunger]

I usually catch and stack the meat as I go. But thanks for the demo

[@TheWhitetailrancher]

Other than the "un-boxing "portion of the video (I've never seen any advantage to watching anyone take anything out of a box). I found this to be an EXCEPTIONAL video! Great job! It has actually influenced me to look into the Cabela's product. Normally I would never even consider a Cabela's meat processing product at all. So, I'm sure Cabela's thanks you for that! I agree that a 12" slicer is the ONLY way to go as well! Far more "handy and useful' than anything smaller. Only real challenge to a 12" is storing the damn thing between uses without adding a new lean to on the side of your shop! Laughs.

[@dadsseasonings]

Great reply. I too am now considering the Cabela’s

[@Riyame]

Hmm, never seen the Cabelas unit before. The thickness dial is likely in millimeters. Crazy that it goes to 25, most units stop at 15, even the professional brands.

[@USA__2023]

Bacon slices better when you put it in the freezer for a little while. 45 minutes to an hour usually does it. And.... it's not as messy.

[@TingTingalingy]

Second this, from experience. Almost frozen is ideal for processing in any form.

[@craiggerome4423]

Your supposed to stand behind the machine, I’ve never seen anyone slice like that before lol

[@louisevad6091]

I recommend a food grade sanitizer that you spray on and let dry

[@wascalywabbit]

It says commercial grade on it, but does it have the NSF rating or the international rating for commercial use

[@TheWhitetailrancher]

I am concerned about the lack of a back support, looks pretty wobbly which would lead to un-uniform slicing.

[@simplemansbbq5495]

Yes sir. I fixed that after I saw how bad it was when I was editing the video. There are bolts underneath the bottom plate up in the slicer that were loose. When I tightened them up it fixed the issue.

[@TheWhitetailrancher]

@@simplemansbbq5495 Very good. Thank you!

[@Christianpaul71]

What I don't like is that it doesn't stop immediately after shut off.

[@bonniemorrison6288]

Is it all metal?

[@bossstrick]

I turn it sideways and hold my left hand underneath the back and catch the meat as it falls

[@davidteichroeb3564]

I tried but the music was not needed

[@aaronbredon2948]

That sharpener is garbage compared to a real integrated sharpener (look at KWS or Beswood for affordable slicers with real sharpening systems). I would barely consider this a step up from the $150 slicers.

[@bobbuilder118]

Thanks for the video. The background music is irritating, in my opinion. 😬

[@FireWallthefts]

Take this job and shove it anit working here no more

[@bigguy1403]

I bought this and returned it same day what a piece of crap. Very flimsy unit.

[@simplemansbbq5495]

I noticed that the main back plate was flimsy also. I had to take apart the bottom piece to access the screws to tighten it. Besides that, it has been working great for me. Did you get a different one that you are happy with? What model?

[@bigguy1403]

@Simple Man’s BBQ I did I bought the KWS 10 inch in red it's a solid unit but after having both the one you have was not really bad after all ...I guess there all pretty much the same unless you spend like $1800 on one from Hobart.

[@bigguy1403]

We use it alot for deli meats cheese tomatoes I don't do jerk but I'm thinking about it. I have an airfryer with a jerk function on it. I also do brisket and tri tip too

[@polarman1119]

I have one. It's a POS Never a consistent thickness I usually take the table off and free hand it. I will never buy another Cabela's brand, meat processing piece of equipment They change the design every two years so the dont have to honor the warranty

[@TheLumberJacked]

You can see the backplate rocking in the video. Ya that’s a pretty suspect way to mount something that takes a lot of the pressure placed on the meat.

[@MarkasTZM]

Looks like a very dangerous slicer. I would not recommend after viewing this video. Looks incredibly flimsy. I did not like the wobble on the vertical stationary plate. I used Berkels at my restaurants and have a 12" Globe Chefmate at home that is beast. Highly recommend a used Hobart, Globe or Berkel over one of these.

[@TheWhitetailrancher]

Yeah, if you want to spend at least 10x as much money. this is a value video ya knuckle head. Nowhere did he, or anyone else, claim this is the best slicer. You sir are a fool!

[@aaronbredon2948]

Beswood or KWS are my personal minimum standard - they are built like the high end slicers, but have less capacity and aren't really designed for constant use, but they sell all the parts to repair if necessary. Yes, Hobart, Globe, or a high end Berkel will perform better, but also cost a lot more. If you find one of those on sale used, grab it - it will last forever.