General Message Board

apcowboy · apcowboy

How many you old heads remember cutting lamb and pork like this. especially at 6 to 6:23 on the time line I use to have to cut 6 to 8 lambs a week like this in the 60's for A&P. every bit was cut by knife and hand saw

peter g · peter g

New to this site I was going through past posts and read something about shelf life of meat in cryovac bags. Not sure if it is of interest but there is plenty of chilled beef coming into the USA from Australia with a 12 week guarantee. Some guys even push it over 100 days, lamb too. I am curious why the USA...

apcowboy · apcowboy

Jason19991 · Jason19991

Ok so today management calls me to the office to discuss product availability. So he tells me I need to back our ad better by not running out, now take into mind I only ran out the last day of the sale. My thing is this, with sale items you dont make any money I know it is with the hope they buy other things tha...

machine · machine

I'd like to hear from apcowboy, coalcracker,fdarn, and others on their take on full service seafood displays stocked mostly with previously frozen fish fillets. I've dealt with Inland and Monterrey seafood distributors and they deliver about 25% of our daily fish inventory. The rest is delivere...

55plymouth · 55plymouth

Found this on the net today. Pictures first then video after. -- Edited by 55plymouth on Wednesday 27th of April 2016 10:18:04 AM

apcowboy · apcowboy

From Denver friend chef butcher... Dispatch from the Pig Zone– Cochon 555 Vail | Don't Tell Chef http://donttellchef.com/2013/03/18/dispatch-from-the-pig-zone-cochon-555-vail/ Mark M DeNittis

Mart · Mart

Not sure this is the right board for this question, and if it is not, I apologize in advance. I've restored an old 1920 era American Slicing Machine Co slicer, Scout model. Everything works great, but it really needs a new blade, as the original has a 2" crack in it, from the edge to the center. Also, t...

Jason19991 · Jason19991

I was wondering what everyone is averaging in gross profit percentage in their markets. Please be honest no matter good or bad. I myself recently had a 21%, but management is insisting on a 30%. Just would like to know what everyone else is getting because i find a 30% is a little unreasonable with the co...

Gregdabutcher · -

Today our good friend and founder of The Meat Cutter's Club Leon Wildberger has passed away. I considered him a good friend. Even though we banged heads a few times as brothers might in regards to the club, we had each others complete respect and trust. He was there for me when I was going through my di...

machine · machine

I'll keep my company anonymous. 45 years in the biz, overall. 150 stores in our company. They are doing a blitzkrieg on my location to build sales. I am a support meat manager trying to correct a lot of issues. They have brought in the director of meat operations for the entire company to work everyday fo...

apcowboy · apcowboy

I get so tried of hearing young bloods in the slaughterhouse talk about how hard they have it !!! Back in the day it was really hard lol

Matt Daukas · Matt Daukas

Brothers and Sisters of the knife. I would like to take a moment of your time to let everyone know that Mr. Leon Wildberger had a heart attack this morning. He is in the hospital at this time. I am not entirely sure of his condition or how he is doing. So I ask each and every one of you to please take a moment and...

apcowboy · apcowboy

Tim Mikeska of Mikeska Brands I am starting a spring tour throughout the US doing exotic meat butchery. I want to dedicated my future endeavors on the importance of safe meat processing and whole animal butchery. Recently Texas Monthly did an interview with me on my history in the business. http://...

kbraker510 · kbraker510

Cumberland Gap hams, Whole and Half Semi boneless. They are green/grey on the inside. you can only see it if you cut the ham open. Any reason why this would happen?

jayroller67 · jayroller67

I am just wondering what you charge a customer for cutting and wrapping beef, pork, game? I am thinking about doing it on the side. The animal has to be skinned and gutted for me to do it in this facility. So, that being said. What price per pound. All custom cut and freezer wrapped. Thanks guys! Jeff

apcowboy · apcowboy

Meat Cutting Video Contest, WIN $50.00 ENDS April 16th Make a meat cutting video on saw or by hand, YOU MUST be in the video Video must be posted to youtube then embed on meatcuttersclub message board Video is to be made as a instruction video, You must talk about what you cutting and how you are cutt...

jayroller67 · jayroller67

Hello fellow meat guys, I am wanting to change a few things in my counter. I want a fresh look and I feel new price signs and dividers will give me that look I want. My question is where do you buy your supplies? I have a few options already like Bunzul, C.B.S., But so far I'm not too crazy about what I've seen ...

Tara Hills farm · Tara Hills farm

Hi there. We have spent 4 years growing, caring and feeding a dream steer. "Sushi" is a full blood wagyu and its time for his career change. We have found someone to dispatch him at home, interviewed potential butchers and gained permission for my husband to be involved with his processing...

ButcherD · ButcherD

Topic		Started By	Replies	Views	Last Post
	For you old heads (Preview) How many you old heads remember cutting lamb and pork like this. especially at 6 to 6:23 on the time line I use to have to cut 6 to 8 lambs a week like this in the 60's for A&P. every bit was cut by knife and hand saw	apcowboy	14	1687	May 11, 2016 by -
	shelf life (Preview) New to this site I was going through past posts and read something about shelf life of meat in cryovac bags. Not sure if it is of interest but there is plenty of chilled beef coming into the USA from Australia with a 12 week guarantee. Some guys even push it over 100 days, lamb too. I am curious why the USA...	peter g	4	1226	May 10, 2016 by Burgermeister
	Nice hanging display (Preview)	apcowboy	6	1186	May 5, 2016 by Burgermeister
	Profit in sale items? (Preview) Ok so today management calls me to the office to discuss product availability. So he tells me I need to back our ad better by not running out, now take into mind I only ran out the last day of the sale. My thing is this, with sale items you dont make any money I know it is with the hope they buy other things tha...	Jason19991	18	1549	May 5, 2016 by Burgermeister
	Previously frozen "fresh fish" counters. (Preview) I'd like to hear from apcowboy, coalcracker,fdarn, and others on their take on full service seafood displays stocked mostly with previously frozen fish fillets. I've dealt with Inland and Monterrey seafood distributors and they deliver about 25% of our daily fish inventory. The rest is delivere...	machine	5	3574	May 2, 2016 by Frog
	Butcher week (Preview) Found this on the net today. Pictures first then video after. -- Edited by 55plymouth on Wednesday 27th of April 2016 10:18:04 AM	55plymouth	0	997	Apr 27, 2016 by 55plymouth
	Dispatch from the Pig Zone (Preview) From Denver friend chef butcher... Dispatch from the Pig Zone– Cochon 555 Vail \| Don't Tell Chef http://donttellchef.com/2013/03/18/dispatch-from-the-pig-zone-cochon-555-vail/ Mark M DeNittis	apcowboy	2	1339	Apr 26, 2016 by LP
	Curved Knive for old old old slicer (Preview) Not sure this is the right board for this question, and if it is not, I apologize in advance. I've restored an old 1920 era American Slicing Machine Co slicer, Scout model. Everything works great, but it really needs a new blade, as the original has a 2" crack in it, from the edge to the center. Also, t...	Mart	9	1467	Apr 13, 2016 by BANDSAW BOB
	General interest in profit around the country. (Preview) I was wondering what everyone is averaging in gross profit percentage in their markets. Please be honest no matter good or bad. I myself recently had a 21%, but management is insisting on a 30%. Just would like to know what everyone else is getting because i find a 30% is a little unreasonable with the co...	Jason19991	11	1341	Apr 11, 2016 by -
	Leon "APCowboy" Wildberger passed away today. (Preview) Today our good friend and founder of The Meat Cutter's Club Leon Wildberger has passed away. I considered him a good friend. Even though we banged heads a few times as brothers might in regards to the club, we had each others complete respect and trust. He was there for me when I was going through my di...	-	24	2145	Apr 8, 2016 by Gregdabutcher
	Working 30 days with director of meat operations. (Preview) I'll keep my company anonymous. 45 years in the biz, overall. 150 stores in our company. They are doing a blitzkrieg on my location to build sales. I am a support meat manager trying to correct a lot of issues. They have brought in the director of meat operations for the entire company to work everyday fo...	machine	5	1221	Apr 6, 2016 by jimhenry2000
	I get so tried of hearing young bloods (Preview) I get so tried of hearing young bloods in the slaughterhouse talk about how hard they have it !!! Back in the day it was really hard lol	apcowboy	5	1152	Mar 30, 2016 by kbraker510
	Leon Wildberger (Preview) Brothers and Sisters of the knife. I would like to take a moment of your time to let everyone know that Mr. Leon Wildberger had a heart attack this morning. He is in the hospital at this time. I am not entirely sure of his condition or how he is doing. So I ask each and every one of you to please take a moment and...	Matt Daukas	4	1139	Mar 30, 2016 by Burgermeister
	Meet Tim Mikeska of Mikeska Brands (Preview) Tim Mikeska of Mikeska Brands I am starting a spring tour throughout the US doing exotic meat butchery. I want to dedicated my future endeavors on the importance of safe meat processing and whole animal butchery. Recently Texas Monthly did an interview with me on my history in the business. http://...	apcowboy	1	1069	Mar 28, 2016 by 55plymouth
	Ham recall (Preview) Cumberland Gap hams, Whole and Half Semi boneless. They are green/grey on the inside. you can only see it if you cut the ham open. Any reason why this would happen?	kbraker510	1	1596	Mar 28, 2016 by 55plymouth
	Who here does locker beef? (Preview) I am just wondering what you charge a customer for cutting and wrapping beef, pork, game? I am thinking about doing it on the side. The animal has to be skinned and gutted for me to do it in this facility. So, that being said. What price per pound. All custom cut and freezer wrapped. Thanks guys! Jeff	jayroller67	2	1076	Mar 24, 2016 by jayroller67
	Meat Cutting Video contest WIN $$$$$$$$$$ (Preview) Meat Cutting Video Contest, WIN $50.00 ENDS April 16th Make a meat cutting video on saw or by hand, YOU MUST be in the video Video must be posted to youtube then embed on meatcuttersclub message board Video is to be made as a instruction video, You must talk about what you cutting and how you are cutt...	apcowboy	2	1313	Mar 24, 2016 by machine
	Signage and meat dividers Price signs meat dividers POS (Preview) Hello fellow meat guys, I am wanting to change a few things in my counter. I want a fresh look and I feel new price signs and dividers will give me that look I want. My question is where do you buy your supplies? I have a few options already like Bunzul, C.B.S., But so far I'm not too crazy about what I've seen ...	jayroller67	4	1824	Mar 24, 2016 by machine
	What would do with our dream carcass? (Preview) Hi there. We have spent 4 years growing, caring and feeding a dream steer. "Sushi" is a full blood wagyu and its time for his career change. We have found someone to dispatch him at home, interviewed potential butchers and gained permission for my husband to be involved with his processing...	Tara Hills farm	6	1206	Mar 23, 2016 by Tara Hills farm
	Video entry for contest ......merchandising a full bone in pork loin. (Preview)	ButcherD	0	1023	Mar 22, 2016 by ButcherD
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