Is a higher blade speed always better on a meat slicer?

A faster blade does not automatically mean more saleable slices; beyond a point it brings noise, vibration, heat and sticking, and soft cooked meats tend to tear. Ask for the adjustable speed range and recommended settings per product, then compare thickness consistency, intact-slice yield, energy use and real throughput rather than the top speed. During trials, note blade-edge wear and mounting condition while logging product core temperature. Record the best speed for each regular item on the process sheet and review it periodically.