General Message Board

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...

apcowboy · apcowboy

Kari Underly Kari Underly Know Your Cuts: Progression of the ribeye lip-on starting from the chuck end.

Youngblood · Youngblood

I been reading a lot about employee-owned companies like these below, do any of you work for one and how do you like working there. Grocers that operate as employee-owned companies, such as Hy-Vee, WinCo Foods, Coborn's, Budwey's Supermarket and Publix Super Markets, have reported better profit...

Cutter · Cutter

Cuts of Beef Beef Cut NamesBeef Cut NamesArm Pot RoastArm Chuck Roast, Cross Rib Roast, Thick Rib Roast, Thick End Roast, Round Bone Roast, Shoulder Pot RoastBack RibsBeef Back Ribs, Beef RibsBlade Pot RoastChuck Pot Roast, Blade Cut Roast, Square Cut Roast, English Cut Roast, 7 Roast, Chuck 7 B...

Art Watts · Art Watts

I was in L&I market cutting and wrapping. This fella walks in like he owns the place. I asked if I could help him. Well it was a USDA inspector or some USDA dude. He just was supposed to check cooler and freezer temps. No problem my cooler and freezer are very cold, 32 and respectively... uh oh I have a...

apcowboy · apcowboy

WE WILL BE STARTING SOME NEW CONTESTS NEXT WEEK MONEY & PRIZES ((((( SOOOOOOO ))))) GET YOUR STORIES READY, GET YOUR MEAT CASE PICTURES READY REMEMBER " YOU " MUST BE IN THE MEAT CASE PICTURE CONTESTS ARE SPONSOR BY TOM SELLERS, THE ROCKY MOUNTAIN INSTITUTE OF MEAT, RJ'S MEATS, BUNZL, BANDSAW...

apcowboy · apcowboy

Brother Michael J. Meiring showing off check for winning 1st place in our meat case picture contest. Says he ready for our next up coming contest.

apcowboy · apcowboy

HOW ABOUT THOSE TRUCKS WITH PALLETS LIKE THIS !!

apcowboy · apcowboy

Niko & Co. provides USDA approved poultry processingby PAMELA CLAYTOR | April 28, 2014 9:18 AM Steve & Mary Malamatos and daughter Kelly TylerNiko & Comp...

thesouthern_bell · thesouthern_bell

40 HOT DOG STYLES FROM AROUND THE WORLDBY ALEXA WEST ON MAY 23, 2015SHARE INFOGRAPHIC: 40 TASTY HOT DOG STYLESJust in time for all your summer grilling adventures the folks at Food Republic have published a mouthwatering infographic featuring 40 different hot dog styles from around th...

apcowboy · apcowboy

Needing CEH credits and want to learn from the best? Sign up today by contacting Alex Brady Alex.Brady@jwu.edu!

Topic		Started By	Replies	Views	Last Post
	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	521	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	406	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	379	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	722	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	485	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	393	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	363	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	816	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	426	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	468	Jun 10, 2015 by Big Joe
	Progression of the ribeye lip-on (Preview) Kari Underly Kari Underly Know Your Cuts: Progression of the ribeye lip-on starting from the chuck end.	apcowboy	4	601	Jun 8, 2015 by -
	Do you work for a employee-owned companies (Preview) I been reading a lot about employee-owned companies like these below, do any of you work for one and how do you like working there. Grocers that operate as employee-owned companies, such as Hy-Vee, WinCo Foods, Coborn's, Budwey's Supermarket and Publix Super Markets, have reported better profit...	Youngblood	2	407	Jun 8, 2015 by apcowboy
	Beef Cut Names (Preview) Cuts of Beef Beef Cut NamesBeef Cut NamesArm Pot RoastArm Chuck Roast, Cross Rib Roast, Thick Rib Roast, Thick End Roast, Round Bone Roast, Shoulder Pot RoastBack RibsBeef Back Ribs, Beef RibsBlade Pot RoastChuck Pot Roast, Blade Cut Roast, Square Cut Roast, English Cut Roast, 7 Roast, Chuck 7 B...	Cutter	1	724	Jun 8, 2015 by apcowboy
	I swear this is true (Preview) I was in L&I market cutting and wrapping. This fella walks in like he owns the place. I asked if I could help him. Well it was a USDA inspector or some USDA dude. He just was supposed to check cooler and freezer temps. No problem my cooler and freezer are very cold, 32 and respectively... uh oh I have a...	Art Watts	2	485	Jun 8, 2015 by apcowboy
	GET READY !!! NEW CONTESTS COMING (Preview) WE WILL BE STARTING SOME NEW CONTESTS NEXT WEEK MONEY & PRIZES ((((( SOOOOOOO ))))) GET YOUR STORIES READY, GET YOUR MEAT CASE PICTURES READY REMEMBER " YOU " MUST BE IN THE MEAT CASE PICTURE CONTESTS ARE SPONSOR BY TOM SELLERS, THE ROCKY MOUNTAIN INSTITUTE OF MEAT, RJ'S MEATS, BUNZL, BANDSAW...	apcowboy	5	509	Jun 7, 2015 by Lady T-Bone
	HE IS A WINNER !!! (Preview) Brother Michael J. Meiring showing off check for winning 1st place in our meat case picture contest. Says he ready for our next up coming contest.	apcowboy	2	447	Jun 6, 2015 by Love To Cut
	Something that would piss a meat cutter off (Preview) HOW ABOUT THOSE TRUCKS WITH PALLETS LIKE THIS !!	apcowboy	8	542	Jun 6, 2015 by Love To Cut
	Niko & Company, USDA approved working for the small farmer (Preview) Niko & Co. provides USDA approved poultry processingClick to email this to a friend (Opens in new window)Click to print (Opens in new window)Share on Facebook (Opens in new window)by PAMELA CLAYTOR \| April 28, 2014 9:18 AM Steve & Mary Malamatos and daughter Kelly TylerNiko & Comp...	apcowboy	0	860	Jun 6, 2015 by apcowboy
	How many styles of Hot Dogs are there (Preview) 40 HOT DOG STYLES FROM AROUND THE WORLDBY ALEXA WEST ON MAY 23, 2015SHARE INFOGRAPHIC: 40 TASTY HOT DOG STYLESJust in time for all your summer grilling adventures the folks at Food Republic have published a mouthwatering infographic featuring 40 different hot dog styles from around th...	thesouthern_bell	0	658	Jun 6, 2015 by thesouthern_bell
	Meat Cutting Boot Camp (Preview) Needing CEH credits and want to learn from the best? Sign up today by contacting Alex Brady Alex.Brady@jwu.edu!	apcowboy	0	474	Jun 6, 2015 by apcowboy
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