General Message Board

apcowboy · apcowboy

Learn first-hand about the methods and practices applied by the European meat industry. Experts from the EU meat market will explain how they care about animal welfare, tradition and high standards that govern the production of beef and pork and their products in the European Union. This excepti...

apcowboy · apcowboy

Anyone tell me what the 3 inside the triangle means?????

Bunzl Processor Division · Bunzl Processor Division

Are any of you planning on attending the AAMP convention is Springfield this week? We'll be there and we'll have a few of our NEW P-Series chamber machines on display. We'll also have 3M, Clauss and Remco Products joining us in our booth. Be sure to stop by and register for our various give-aways — inclu...

apcowboy · apcowboy

apcowboy wrote: CHECK IT OUT !!!!!!!!!!!!!! BUNZL is launching their exclusive line of Multivac chamber machines, This exclusive line is only available through BUNZL Introducing a Bunzl Processor Division Exclusive . . . Multivac P-Series Vacuum Chamber Machines. This value line of ch...

Lady T-Bone · Lady T-Bone

National Retail beef prices across America by the differ areas of the country you may sell beef cheaper than my area or higher, check the chart out http://www.ams.usda.gov/mnreports/lswbfrtl.pdf

Lady T-Bone · Lady T-Bone

Wholesale Price Update The leading source for wholesale beef prices The beef industry’s Wholesale Price Chart gives a top-line view of average reported wholesale prices on beef sub-primal cuts from the current and previous weeks, and is prepared using data from USDA Market News and the VMMeat®...

apcowboy · apcowboy

FILET MIGNON SUCKS: FAMOUS CHEFS REVEAL THE MOST OVER/UNDERRATED MEATSPUBLISHED ON 12/9/2013BY DAN GENTILEthrillist.com/ ANYONE HAVE A OPINION ON THIS ARTICLEREAD HERE

apcowboy · apcowboy

FRANCISCO CANDELARIA, WINN DIXIE TARPON SPRINGS FLORIDA. of our Facebook group says of his display BECAUSE FOR SOME OF US THIS IS NOT A JOB IT'S A PASSION. I SAY HE IS " SMOKING " WITH THE PASSION IN MY BOOK HE IS WHAT SAY YOU ??????????????????????

apcowboy · apcowboy

I've been contacted by a chef who is interested in inspected horse meat. If anyone has a lead on this please contact me directly by email.thanksCasey McKissickNC Choices Program Directorwww.carolinameatconference.comwww.ncchoices.comNC Choices is a program of the Center for Environment...

ChefLazar5 · ChefLazar5

Hello, Do we have any members in Salt lake city north? am on my way to canada. regards Alan Lazar

apcowboy · apcowboy

Anyone Ever Get A Meat Processing Certificate from Olds College Meat Processing Video Meat Processing Certificate “The Meat Processing program gave me the broad skills needed to open my own butcher shop. I was able to make virtually any type of product needed. The cutting-edge food safety com...

apcowboy · apcowboy

YOUNG BUTCHERS SET TO CARVE UP COMPETITION 3rd June 2015Across New Zealand, young butchers are preparing for the battle of their careers in anticipation of the 2015 Alto Young Butcher and Competenz Butcher Apprentice of the Year. A total of 73 butchery protégées have entered the regional stages...

apcowboy · apcowboy

BEST YOUNG BUTCHERS IN THE REGION 11th June 2015Two of New Zealand’s top young butchers have been named following the Alto Young Butcher & Competenz Butcher Apprentice of the Year Lower North Island regional final yesterday. Havelock North local, Justin Hinchco from New World Havelock Nor...

apcowboy · apcowboy

We have two members here that support this Club, They support meat cutters and those of us that are in other types of meat business.Each one gives back to the meat cutting industry, both are trying to make a difference in our trade. WOULD you take two mins of your time to help support them in trying to acqu...

apcowboy · apcowboy

Register Today for the 2015 Carolina Meat Conference!** Early Bird Registration is NOW OPEN for the Carolina Meat Conference **Farmers, chefs, and industry leaders convene on October 12th-13th, 2015 in Winston-Salem, NC at the 4th Carolina Meat Conference to celebrate, network, and advanc...

Andrew · Andrew

Salt Cured Pig Loin (pre cure weight 1307 grams)The cure: Kosher Salt 2.5%, Insta-cure #2 0.25%,Turbinado sugar 1%, Crk Blk Tellicherry Pepper, 0.65%, 10 allspice berries, 5 Juniper berries, 3Tbls Mustard seeds, 3 Ancho Chiles Pods dried and crushed, 5 Avocado leaves crushed, Zest from one ora...

Youngblood · Youngblood

They must sell a hell of a lot of sausage -- Edited by Youngblood on Thursday 11th of June 2015 05:36:25 AM

Bill_meatcutter · Bill_meatcutter

WHAT ‘EXPIRATION’ DATES REALLY MEANBy Sarah StankorbYou reach into the fridge and pull out a tub of yogurt or grab a can of soup from the cabinet. Drat. It’s expired. Into the trash it must go—except, maybe it shouldn’t. Almost none of the dates stamped so carefully on our food packaging—“best by,”...

Youngblood · Youngblood

The Economics of a Butcher Shop & Restaurant at Dai DueWhen Chef Jesse Griffiths opened the doors to his first brick-and-mortar restaurant last fall, a few things were non-negotiable. He would buy only whole animals, work with local Texas producers, source the freshest possible ingredien...

Beefman · Beefman

The first true hamburger is believed to have been served in 1904 at the St. Louis Worlds Fair Some say the folks at Louis Lunch in New Haven, Conn., would disagree as would some eateries at the turn of the century in New York. Where German longshoreman would order raw chopped meat and were therefore nick...

Topic		Started By	Replies	Views	Last Post
	A CELEBRATION OF EUROPEAN MEAT JUNE 24th (Preview) Learn first-hand about the methods and practices applied by the European meat industry. Experts from the EU meat market will explain how they care about animal welfare, tradition and high standards that govern the production of beef and pork and their products in the European Union. This excepti...	apcowboy	0	413	Jun 15, 2015 by apcowboy
	Anyone tell me what this means???????? (Preview) Anyone tell me what the 3 inside the triangle means?????	apcowboy	10	959	Jun 15, 2015 by necessaryevil
	Anyone attending AAMP in Springfield this week? (Preview) Are any of you planning on attending the AAMP convention is Springfield this week? We'll be there and we'll have a few of our NEW P-Series chamber machines on display. We'll also have 3M, Clauss and Remco Products joining us in our booth. Be sure to stop by and register for our various give-aways — inclu...	Bunzl Processor Division	0	307	Jun 15, 2015 by Bunzl Processor Division
	BIG NEWS !!!!!!!!!!!!! (Preview) apcowboy wrote: CHECK IT OUT !!!!!!!!!!!!!! BUNZL is launching their exclusive line of Multivac chamber machines, This exclusive line is only available through BUNZL Introducing a Bunzl Processor Division Exclusive . . . Multivac P-Series Vacuum Chamber Machines. This value line of ch...	apcowboy	2	633	Jun 15, 2015 by Bunzl Processor Division
	Retail meat prices in your area (Preview) National Retail beef prices across America by the differ areas of the country you may sell beef cheaper than my area or higher, check the chart out http://www.ams.usda.gov/mnreports/lswbfrtl.pdf	Lady T-Bone	0	348	Jun 14, 2015 by Lady T-Bone
	Wholesale Price Update (Preview) Wholesale Price Update The leading source for wholesale beef prices The beef industry’s Wholesale Price Chart gives a top-line view of average reported wholesale prices on beef sub-primal cuts from the current and previous weeks, and is prepared using data from USDA Market News and the VMMeat®...	Lady T-Bone	0	705	Jun 14, 2015 by Lady T-Bone
	FILET MIGNON SUCKS: OVER/UNDERRATED MEATS (Preview) FILET MIGNON SUCKS: FAMOUS CHEFS REVEAL THE MOST OVER/UNDERRATED MEATSPUBLISHED ON 12/9/2013BY DAN GENTILEthrillist.com/ ANYONE HAVE A OPINION ON THIS ARTICLEREAD HERE	apcowboy	17	1632	Jun 13, 2015 by Burgermeister
	HE " SMOKING " WITH THE PASSION (Preview) FRANCISCO CANDELARIA, WINN DIXIE TARPON SPRINGS FLORIDA. of our Facebook group says of his display BECAUSE FOR SOME OF US THIS IS NOT A JOB IT'S A PASSION. I SAY HE IS " SMOKING " WITH THE PASSION IN MY BOOK HE IS WHAT SAY YOU ??????????????????????	apcowboy	10	565	Jun 12, 2015 by Doc
	[ncchoicesnews] horse meat availability?‏ (Preview) I've *been contacted by a chef who is interested in inspected horse meat. If anyone has a lead on this please contact me directly by email.thanksCasey McKissickNC Choices Program Directorwww.carolinameatconference.comwww.ncchoices.comNC Choices is a program of the Center for Environment...***	apcowboy	3	540	Jun 12, 2015 by necessaryevil
	Going to Aberta Canada, to visit the glaciers national park and cattle (Preview) Hello, Do we have any members in Salt lake city north? am on my way to canada. regards Alan Lazar	ChefLazar5	1	364	Jun 12, 2015 by necessaryevil
	Anyone here ever train at Olds College (Preview) Anyone Ever Get A Meat Processing Certificate from Olds College Meat Processing Video Meat Processing Certificate *“The Meat Processing program gave me the broad skills needed to open my own butcher shop. I was able to make virtually any type of product needed. The cutting-edge food safety com...*	apcowboy	3	474	Jun 12, 2015 by necessaryevil
	Making it to the Grand Final on September 10 at Shed 10 in Auckland. (Preview) YOUNG BUTCHERS SET TO CARVE UP COMPETITION 3rd June 2015Across New Zealand, young butchers are preparing for the battle of their careers in anticipation of the 2015 Alto Young Butcher and Competenz Butcher Apprentice of the Year. A total of 73 butchery protégées have entered the regional stages...	apcowboy	0	356	Jun 11, 2015 by apcowboy
	BEST YOUNG BUTCHERS IN THE REGION 11th June 2015 (Preview) BEST YOUNG BUTCHERS IN THE REGION 11th June 2015Two of New Zealand’s top young butchers have been named following the Alto Young Butcher & Competenz Butcher Apprentice of the Year Lower North Island regional final yesterday. Havelock North local, Justin Hinchco from New World Havelock Nor...	apcowboy	0	330	Jun 11, 2015 by apcowboy
	WOULD you give two mins of your time, PLEASE READ (Preview) We have two members here that support this Club, They support meat cutters and those of us that are in other types of meat business.Each one gives back to the meat cutting industry, both are trying to make a difference in our trade. WOULD you take two mins of your time to help support them in trying to acqu...	apcowboy	7	674	Jun 11, 2015 by Bunzl Processor Division
	Register Today for the 2015 Carolina Meat Conference! (Preview) Register Today for the 2015 Carolina Meat Conference! Early Bird Registration is NOW OPEN for the Carolina Meat Conference Farmers, chefs, and industry leaders convene on October 12th-13th, 2015 in Winston-Salem, NC at the 4th Carolina Meat Conference to celebrate, network, and advanc...	apcowboy	1	434	Jun 11, 2015 by Bunzl Processor Division
	Anyone here into this (Preview) Salt Cured Pig Loin (pre cure weight 1307 grams)The cure: Kosher Salt 2.5%, Insta-cure #2 0.25%,Turbinado sugar 1%, Crk Blk Tellicherry Pepper, 0.65%, 10 allspice berries, 5 Juniper berries, 3Tbls Mustard seeds, 3 Ancho Chiles Pods dried and crushed, 5 Avocado leaves crushed, Zest from one ora...	Andrew	1	326	Jun 11, 2015 by 55plymouth
	They selling (Preview) They must sell a hell of a lot of sausage -- Edited by Youngblood on Thursday 11th of June 2015 05:36:25 AM	Youngblood	0	315	Jun 11, 2015 by Youngblood
	‘EXPIRATION’ DATES (Preview) WHAT ‘EXPIRATION’ DATES REALLY MEANBy Sarah StankorbYou reach into the fridge and pull out a tub of yogurt or grab a can of soup from the cabinet. Drat. It’s expired. Into the trash it must go—except, maybe it shouldn’t. Almost none of the dates stamped so carefully on our food packaging—“best by,”...	Bill_meatcutter	0	759	Jun 10, 2015 by Bill_meatcutter
	The Economics of a Butcher Shop (Preview) The Economics of a Butcher Shop & Restaurant at Dai DueWhen Chef Jesse Griffiths opened the doors to his first brick-and-mortar restaurant last fall, a few things were non-negotiable. He would buy only whole animals, work with local Texas producers, source the freshest possible ingredien...	Youngblood	0	358	Jun 10, 2015 by Youngblood
	The first true hamburger (Preview) The first true hamburger is believed to have been served in 1904 at the St. Louis Worlds Fair Some say the folks at Louis Lunch in New Haven, Conn., would disagree as would some eateries at the turn of the century in New York. Where German longshoreman would order raw chopped meat and were therefore nick...	Beefman	2	418	Jun 10, 2015 by Big Joe
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