Just curious were you having problems with cutting JUST through the bone, or were you also trying to cut through skin? I'm only asking because a reciprocating saw does very well against bone in general, but the way it vibrates makes it a pain to cut through skin. When I'm cutting the trotters off a pig for a whole hog cook I'll use my boning knife to cut through the skin and meat all the way to the bone. Then I'll grab my reciprocating saw (metal cutting blade..small teeth almost like a hacksaw), and it just tears through the bone like nothing is there.
I did try cutting a hog with a reciprocating saw and the skin and meat made it pretty much impossible...just vibrated and wouldn't cut.
I think the blades posted earlier (the stainless steel ones on Amazon) should do you good. Stainless is always best when dealing with food.
Good luck.