• The SPC 140, with a 38.1 mm (1.5 in) cutting depth, or SPC 165 with a 50.8 mm (2 in) cutting depth, are ideally suited for: Beef: Breaking forequarters and beef plates; also hot and cold ribbing. Pork: Ham and shoulder marking, ribbing and chine bone removal. • Lightweight and flexible - allows operators to use the tool both hanging • and on the table. • More power - high efficiency air motor for more horsepower and lower operating costs. • Heavy duty gears made to withstand all uses in the meat packing industry. • New style USDA approved blade guard for easy internal sanitation. • All stainless construction. • Lever style adjustable depth gauge for precise depth control. • Meets national and international requirements for hygiene and safety.USDA and CE approved.