Glad to hear you're interested in processing venison. I've been lucky to have met (through our website) several established and would be processors. Before you invest any money be sure to check you local zoning regulations! One of the guys I know form New Jersey invested in equipment, and supplies only to be shut down by the local inspector. From the feeling I get the east coast is especially stringent.
As far as the saw you're looking at, I have only seen one in use in the 35+ years I've been in the meat business. In my opinion it would be like comparing a .22 rifle to a 300 mag. I belive these are made in China or Taiwan, they cut from left to right instead of right to left like American saws. I personally would take an old used Hobart or Biro to one on these brand new.
The other thing I question is why you would even want a saw, unless you are planning on processing domestic meats. If you're going to do wild game only, then you don't need a saw. Instead of busting your buns to do as many deer as possible with a saw that produces meat that is at best inferior eating quality, why not charge a little more and do them boneless? Customers long remember quality over price.
Thanks for visting our website, and feel free to contact us if we can be of any further help.

Dave & Ruth
D & R Processing