General Message Board

apcowboy · apcowboy

apcowboy · apcowboy

HOG IN HEAT pork chops! Pork chops stuffed with jalapeno sausage wrapped in bacon and seasoned with cayenne pepper! Mmm hmmm Sounds Good! Comes from a Butcher shop in South Georgia. Another item they have I wish I could try, the spicy one !!

HELP US GET 45 NEW MEMBERS · apcowboy

We have now 961 Registered Members on this board, HELP make it a 1000, spread the word to your meat cutting friends about us, Give them our links, http://www.meatcuttersclub.org/ sign up link http://forum.meatcuttersclub.org/

apcowboy · apcowboy

Here is one of our French boucherie club members merchandising may want to turn your volume down a little Here a couple beautiful French meat cases from other stores

apcowboy · apcowboy

Conad is an Italian retail store brand which operates one of the largest supermarket chains in Italy. Created in 1962, Conad is a cooperative system of entrepreneurs, As of 2005, Conad operates nearly 2,850 shops and employs almost 35,200 people.

apcowboy · apcowboy

Retail Meat New Zealand click to enlarge Congrats to Keegan Smith from New World Melody on winning the Butchery Supreme Award in the annual Foodstuffs Training Awards for the lower North Island.Keegan was the youngest ever recipient of this award and also competed in the 2013 Competenz Butche...

apcowboy · apcowboy

NC Choices 10 days left to register! www.carolinameatconference.com Farmers, Butchers, Chefs, this is the premiere local meat event! Introducing our Butchery Team for 2013 CMC Kari Underly, Range Inc. Chicago, IL Tyler Cook, Chop Shop Butchery, Asheville, NC Karen Fowler and Matt Helms, Fo...

apcowboy · apcowboy

Hi Club Members,The Meatcuttersclub has help a lot of meat cutters over it's 12 year online, It is known in 52 countries and I want it to continue to help those in our Trade. As many of you know I'm now 70 years old, have had a few health issues that has for now been eliminated but I don't have many yea...

Candy Bar · Candy Bar

USDA: Meat labels to show born, slaughtered locales http://www.fox19.com/story/24054987/usda-meat-labels-to-show-born-slaughtered-locales

Meet new member Dawn Wollesen · apcowboy

Meet new member Dawn Wollesen She is in Marketing and Senior Designer at Bunzl Processor Division, She has 25+ years experience in Marketing Communications projects Bunzl Processor Division/Koch Supplies is a leader in the food processin...

apcowboy · apcowboy

To me this is to lightweight for meat cutting or bones

MEET new member Jason Wickline · apcowboy

MEET new member Jason Wickline, Owner of The Wickline Group and a recruiter specializing in the food industry, distribution and retail industries since 1996. He specializes in the plac...

apcowboy · apcowboy

Fdarn now has all the Club change to .org our message board is now http://forum.meatcuttersclub.org/ THANK YOU Fdarn

Bill_meatcutter · Bill_meatcutter

Oregon meat company fined for tenderizer injuryThe Oregon Occupational Health and Safety Division Thursday announced a $7,850 fine related to an August incident in which an employee's hand was pulled into an unguarded meat tenderizing machine.On Aug. 3, a female worker was feeding meat into a te...

apcowboy · apcowboy

Murray James Mundy ( Bobby Mundy ) still putting in the hours at work on his 72nd birthday , 58 years he has been in his shop Bob is the Father of Club member Shane Mundy, Owner-Operator at West Hobart Gourmet Meats below

Meat Monkey · Meat Monkey

Anybody know what size test tube you need for a Hobart ground beef tester? I broke a test tube today and the boss just FLIPPED OUT on me. "They're $20 a piece!" He went on and on and on. I just looked up test tubes online and as far as I can tell they're about $40 for 72. Being the smart ass that I am I...

apcowboy · apcowboy

Nice little course Basic Course Norcineria to learn the art of the butcher Program The course consists of a theoretical part and a practical groups. The theoretical part includes the following topics Anatomy and physiology of the pig The pig races and the principles of corporate farming Hygi...

HolgerDanske · HolgerDanske

Hi everyone. I have been away some month, but now im back. With a new job from dec. 1st. As project manager at the main company. But when im settled at that job, im planning on start writing a book (butcher tips for customers). Anyone in here have experience in that? Plz. Add me at LinkedIn - Jesper K Ha...

FemaleCutter96 · FemaleCutter96

Ok guys Had these on an ad and did not do what I projected. Im hung with alot more than I ever wanted to deal with... Has anyone ever Froze these and then thawed and cut them? Do they hold up selling them as previously frozen? Last time I had these in a 3 day sale sold out now they bombed! Any feedback greatly ap...

apcowboy · apcowboy

Fdarn has upload everything to www.meatcuttersclub.org check it out. once in awhile you might come across a broken link and he will have to fix that because the link will still be leading to .com He don't think there are any like that but you just might find a couple. PLEASE let me know if you find one. He g...

Topic		Started By	Replies	Views	Last Post
	Lets Visit Bill Kamp's Meat Market (Preview)	apcowboy	0	324	Nov 26, 2013 by apcowboy
	Love the name!! (Preview) HOG IN HEAT pork chops! Pork chops stuffed with jalapeno sausage wrapped in bacon and seasoned with cayenne pepper! Mmm hmmm Sounds Good! Comes from a Butcher shop in South Georgia. Another item they have I wish I could try, the spicy one !!	apcowboy	0	370	Nov 26, 2013 by apcowboy
	HELP US GET 45 NEW MEMBERS (Preview) We have now 961 Registered Members on this board, HELP make it a 1000, spread the word to your meat cutting friends about us, Give them our links, http://www.meatcuttersclub.org/ sign up link http://forum.meatcuttersclub.org/	apcowboy	1	329	Nov 26, 2013 by apcowboy
	French boucher merchandising (Preview) Here is one of our French boucherie club members merchandising may want to turn your volume down a little Here a couple beautiful French meat cases from other stores	apcowboy	0	329	Nov 26, 2013 by apcowboy
	Lets go to Italy and visit Conad (Preview) Conad is an Italian retail store brand which operates one of the largest supermarket chains in Italy. Created in 1962, Conad is a cooperative system of entrepreneurs, As of 2005, Conad operates nearly 2,850 shops and employs almost 35,200 people.	apcowboy	0	356	Nov 26, 2013 by apcowboy
	Congrats to Keegan Smith for winning the Butchery Supreme Award (Preview) Retail Meat New Zealand click to enlarge Congrats to Keegan Smith from New World Melody on winning the Butchery Supreme Award in the annual Foodstuffs Training Awards for the lower North Island.Keegan was the youngest ever recipient of this award and also competed in the 2013 Competenz Butche...	apcowboy	0	364	Nov 25, 2013 by apcowboy
	10 days left to register! www.carolinameatconference.com (Preview) NC Choices 10 days left to register! www.carolinameatconference.com Farmers, Butchers, Chefs, this is the premiere local meat event! Introducing our Butchery Team for 2013 CMC Kari Underly, Range Inc. Chicago, IL Tyler Cook, Chop Shop Butchery, Asheville, NC Karen Fowler and Matt Helms, Fo...	apcowboy	0	572	Nov 25, 2013 by apcowboy
	Meatcuttersclub will be seeking non profit status, Members Please Read (Preview) Hi Club Members,The Meatcuttersclub has help a lot of meat cutters over it's 12 year online, It is known in 52 countries and I want it to continue to help those in our Trade. As many of you know I'm now 70 years old, have had a few health issues that has for now been eliminated but I don't have many yea...	apcowboy	16	805	Nov 25, 2013 by apcowboy
	USDA: Meat labels to show born, slaughtered locales (Preview) USDA: Meat labels to show born, slaughtered locales http://www.fox19.com/story/24054987/usda-meat-labels-to-show-born-slaughtered-locales	Candy Bar	1	339	Nov 25, 2013 by kbraker510
	Meet new member Dawn Wollesen (Preview) Meet new member Dawn Wollesen She is in Marketing and Senior Designer at Bunzl Processor Division, She has 25+ years experience in Marketing Communications projects Bunzl Processor Division/Koch Supplies is a leader in the food processin...	apcowboy	14	752	Nov 25, 2013 by Bunzl Processor Division
	Making a Meat Cleaver (Preview) To me this is to lightweight for meat cutting or bones	apcowboy	1	280	Nov 24, 2013 by Burgermeister
	MEET new member Jason Wickline (Preview) MEET new member Jason Wickline, Owner of The Wickline Group and a recruiter specializing in the food industry, distribution and retail industries since 1996. He specializes in the plac...	apcowboy	0	602	Nov 24, 2013 by apcowboy
	our message board is now http://forum.meatcuttersclub.org/ (Preview) Fdarn now has all the Club change to .org our message board is now http://forum.meatcuttersclub.org/ THANK YOU Fdarn	apcowboy	0	360	Nov 23, 2013 by apcowboy
	Oregon meat company fined for tenderizer injury (Preview) Oregon meat company fined for tenderizer injuryThe Oregon Occupational Health and Safety Division Thursday announced a $7,850 fine related to an August incident in which an employee's hand was pulled into an unguarded meat tenderizing machine.On Aug. 3, a female worker was feeding meat into a te...	Bill_meatcutter	0	450	Nov 22, 2013 by Bill_meatcutter
	58 years he has been in his shop (Preview) Murray James Mundy ( Bobby Mundy ) still putting in the hours at work on his 72nd birthday , 58 years he has been in his shop Bob is the Father of Club member Shane Mundy, Owner-Operator at West Hobart Gourmet Meats below	apcowboy	1	638	Nov 22, 2013 by Bunzl Processor Division
	Hobart test tubes (Preview) Anybody know what size test tube you need for a Hobart ground beef tester? I broke a test tube today and the boss just FLIPPED OUT on me. "They're $20 a piece!" He went on and on and on. I just looked up test tubes online and as far as I can tell they're about $40 for 72. Being the smart ass that I am I...	Meat Monkey	7	1866	Nov 22, 2013 by JimmyMac
	Basic Course Norcineria to learn the art of the butcher (Preview) Nice little course Basic Course Norcineria to learn the art of the butcher Program The course consists of a theoretical part and a practical groups. The theoretical part includes the following topics Anatomy and physiology of the pig The pig races and the principles of corporate farming Hygi...	apcowboy	4	439	Nov 22, 2013 by JimmyMac
	Im back (Preview) Hi everyone. I have been away some month, but now im back. With a new job from dec. 1st. As project manager at the main company. But when im settled at that job, im planning on start writing a book (butcher tips for customers). Anyone in here have experience in that? Plz. Add me at LinkedIn - Jesper K Ha...	HolgerDanske	1	311	Nov 22, 2013 by apcowboy
	No Grade Beef Tenderloins... (Preview) Ok guys Had these on an ad and did not do what I projected. Im hung with alot more than I ever wanted to deal with... Has anyone ever Froze these and then thawed and cut them? Do they hold up selling them as previously frozen? Last time I had these in a 3 day sale sold out now they bombed! Any feedback greatly ap...	FemaleCutter96	12	1715	Nov 22, 2013 by MMEIRING
	We are now ((( Meatcuttersclub.org ))) (Preview) Fdarn has upload everything to www.meatcuttersclub.org check it out. once in awhile you might come across a broken link and he will have to fix that because the link will still be leading to .com He don't think there are any like that but you just might find a couple. PLEASE let me know if you find one. He g...	apcowboy	5	362	Nov 22, 2013 by MMEIRING
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