General Message Board

apcowboy · apcowboy

What’s the Deal with SQF Certification? First published by Club member Jamie Calvetti of Calvetti Meats on LinkedIn Food safety and cleanliness are the meat and potatoes of any processing plant’s priorities — the first step to producing quality value-added products is quality food safety...

ButcherD · ButcherD

This one is a GOOD seller at the shop.

Chromedoggy · Chromedoggy

Any advice on the best way to regrind or refresh the counter? I have experienced quicker browning of the interior on beef when it is reground a second time, looking for tips to give the grinds and specialty grinds a refreshed look. Thanks!

The PorkMan · The PorkMan

Hiring 100 butchersTo start IMMEDIETELY or in Jan 2015 Standard work week of 40 hours with one to two days off Overtime paid Two year agreement Life insurance within 3mos for up to $25,000 Medical and Dental coverage after 6mos of employment Ten (10) days of paid vacation after a year Employee Assista...

Chromedoggy · Chromedoggy

Thanks for all the great replies regarding regrind/refreshing I also need advice on steaks and roasts. We have a full service counter. I was curious what the best procedure is for storing leftover beef overnight for the next morning. plastic wrap and leave in case? pull and store in cooler? Thanks f...

apcowboy · apcowboy

China bans all US poultry over bird flu scareBy Georgi Gyton+, 14-Jan-2015China has reacted to the recent avian influenza outbreaks with a blanket ban on all US poultry and egg products.http://www.globalmeatnews.com/Industry-Markets/China-bans-all-US-poultry-over-bird-flu-scare ...

apcowboy · apcowboy

The search for our 2015 Processor of the Year is on...Andy HanacekEditor-in-chief at The National ProvisionerEmail me privately at hanaceka@bnpmedia.com with nominations. Here's what I need to begin our hunt (we have a few processors in the candidate pool already) and decision-making process...

apcowboy · apcowboy

Joe Parajecki9:10am Jan 9This website was shared on another page and I thought it would be cool for you all to see it too. Everything you want to know about Pig Muscle Biology (Myology) shows fabrication, cat scans, etchttp://porcine.unl.edu/porcine2005/pages/index.jspPorcine Myologyporci...

apcowboy · apcowboy

A new North Carolina Grass Fed Beef report was published today. Stephen Beasley will be heading up reporting duties on the grass fed beef report from now on, and he will continue to build this report as each opportunity presents itself! It’s our goal to give you the best information we can to ensure yo...

apcowboy · apcowboy

Taking the Next Step in Beef AdvocacyBy Brandi Buzzard Frobose I remember the first time I heard about the Masters of Beef Advocacy Program - I was an undergrad at Kansas State University (Go Cats!) and was becoming aware of the need for more vocal advocates of agriculture and the beef industry. I du...

apcowboy · apcowboy

http://www.nait.ca/meat I will hold a seminar about ARTISAN SALAMI PRODUCTION at a school in Edmonton/Alberta/Canada.In the morning we have session in the class room. In the afternoon I will make salamis. Some are made using just a grinder. Some are made using a bowl chopper/cutter....

irishdude · irishdude

what is the most exotic meat youve tried and how do you rate it to beef or chicken. ive tried buffalo not very erotic oops i got the joke in first but to me a bit of sirlion was better than a bit of fillet beef it was tender and tasty.4 Ive tried gator I thought someone chewed up a pork chop sucked all the flavour...

Lady T-Bone · Lady T-Bone

raineyjay33 wrote 2 days agoJust joined the site not sure how it works yet but anyway Im about to open my own shop 1500 sqft any good advise? I For me I would say do a cutting test on everything to make sure you getting your profit right

apcowboy · apcowboy

Club member Lisa Lyon had her a 1500 lb beast to play with. Was supposed to all be ground, but they changed their mind and decided they wanted all the cuts. says she Got her workout today! :) HEYYY LISA,

EWSBUTCHERS · EWSBUTCHERS

hey guys Happy new year to you all Just wondering if any of you could give some ideas for belly of lamb as we are currently finding no use for them and end up dumping or giving them away !

Gregdabutcher · Gregdabutcher

I had a customer come in and wanted chicken tenders ground. Tenders price 1.99lb and our ground chicken breast 3.99lb. So I said yes but you will lose some of it in the grinder because of the size of the grinder and not all of it will go thru. He insisted that I grind it, weigh it and price it again. O...

irishdude · irishdude

Does anyone do this sort of thing? https://www.youtube.com/watch?v=Chvr-KoWgD8 Id rather see this sort of demo at Wholefoods than demos for eating raw foods. Would it even work in a supermarket. when I was interviewed for wholefoods with no experience and no idea what the workplace was like when t...

apcowboy · apcowboy

Every one have a great day, I have a appointment this morning to deal with school officials about trying to get meat and sausage demo's in our local high schools.

ButcherD · ButcherD

For all the younger and new cutters ........ I DO NOT & more importantly DID NOT like it when I saw something cool and could not do it comming up as a BUTCH....... Hope this helps -- Edited by ButcherD on Monday 22nd of December 2014 10:08:49 PM

apcowboy · apcowboy

NEW Meat Cutter Of The Month Lewis Fox Check him out, http://meatcuttersclub.org/cutterofmonth.htm

Topic		Started By	Replies	Views	Last Post
	What’s the Deal with SQF Certification? (Preview) What’s the Deal with SQF Certification? First published by Club member Jamie Calvetti of Calvetti Meats on LinkedIn Food safety and cleanliness are the meat and potatoes of any processing plant’s priorities — the first step to producing quality value-added products is quality food safety...	apcowboy	1	517	Jan 18, 2015 by JohnnyWatts
	Cattle-Man STEAK (Preview) This one is a GOOD seller at the shop.	ButcherD	6	672	Jan 18, 2015 by newbernbears
	Regrinding/ refreshing (Preview) Any advice on the best way to regrind or refresh the counter? I have experienced quicker browning of the interior on beef when it is reground a second time, looking for tips to give the grinds and specialty grinds a refreshed look. Thanks!	Chromedoggy	9	1018	Jan 18, 2015 by newbernbears
	HIRING 100+ Butchers! $18.70 to start 40 hours per week plus benefits!! (Preview) Hiring 100 butchersTo start IMMEDIETELY or in Jan 2015 Standard work week of 40 hours with one to two days off Overtime paid Two year agreement Life insurance within 3mos for up to $25,000 Medical and Dental coverage after 6mos of employment Ten (10) days of paid vacation after a year Employee Assista...	The PorkMan	14	1231	Jan 17, 2015 by apcowboy
	Overnight Storage (Preview) Thanks for all the great replies regarding regrind/refreshing I also need advice on steaks and roasts. We have a full service counter. I was curious what the best procedure is for storing leftover beef overnight for the next morning. plastic wrap and leave in case? pull and store in cooler? Thanks f...	Chromedoggy	4	557	Jan 17, 2015 by JimmyMac
	China bans all US poultry over bird flu scare (Preview) China bans all US poultry over bird flu scareBy Georgi Gyton+, 14-Jan-2015China has reacted to the recent avian influenza outbreaks with a blanket ban on all US poultry and egg products.http://www.globalmeatnews.com/Industry-Markets/China-bans-all-US-poultry-over-bird-flu-scare ...	apcowboy	3	507	Jan 16, 2015 by Andrew
	The search for our 2015 Processor of the Year is on (Preview) The search for our 2015 Processor of the Year is on...Andy HanacekEditor-in-chief at The National ProvisionerEmail me privately at hanaceka@bnpmedia.com with nominations. Here's what I need to begin our hunt (we have a few processors in the candidate pool already) and decision-making process...	apcowboy	0	467	Jan 16, 2015 by apcowboy
	Everything you want to know about Pig Muscle Biology (Myology) (Preview) Joe Parajecki9:10am Jan 9This website was shared on another page and I thought it would be cool for you all to see it too. Everything you want to know about Pig Muscle Biology (Myology) shows fabrication, cat scans, etchttp://porcine.unl.edu/porcine2005/pages/index.jspPorcine Myologyporci...	apcowboy	0	545	Jan 16, 2015 by apcowboy
	New North Carolina Grass Fed Beef report (Preview) A new North Carolina Grass Fed Beef report was published today. Stephen Beasley will be heading up reporting duties on the grass fed beef report from now on, and he will continue to build this report as each opportunity presents itself! It’s our goal to give you the best information we can to ensure yo...	apcowboy	0	431	Jan 16, 2015 by apcowboy
	Taking the Next Step in Beef Advocacy (Preview) *Taking the Next Step in Beef AdvocacyBy Brandi Buzzard Frobose*** I remember the first time I heard about the Masters of Beef Advocacy Program - I was an undergrad at Kansas State University (Go Cats!) and was becoming aware of the need for more vocal advocates of agriculture and the beef industry. I du...	apcowboy	0	402	Jan 16, 2015 by apcowboy
	Of interest for our ARTISAN SALAMI PRODUCTION members (Preview) http://www.nait.ca/meat I will hold a seminar about ARTISAN SALAMI PRODUCTION at a school in Edmonton/Alberta/Canada.In the morning we have session in the class room. In the afternoon I will make salamis. Some are made using just a grinder. Some are made using a bowl chopper/cutter....	apcowboy	0	497	Jan 16, 2015 by apcowboy
	exotic meats (Preview) what is the most exotic meat youve tried and how do you rate it to beef or chicken. ive tried buffalo not very erotic oops i got the joke in first but to me a bit of sirlion was better than a bit of fillet beef it was tender and tasty.4 Ive tried gator I thought someone chewed up a pork chop sucked all the flavour...	irishdude	9	545	Jan 12, 2015 by cajunpaul
	We miss on the side board, Member needs advise (Preview) raineyjay33 wrote 2 days agoJust joined the site not sure how it works yet but anyway Im about to open my own shop 1500 sqft any good advise? I For me I would say do a cutting test on everything to make sure you getting your profit right	Lady T-Bone	2	530	Jan 11, 2015 by JimmyMac
	Lisa Lyon had her a 1500 lb beast to play with (Preview) Club member Lisa Lyon had her a 1500 lb beast to play with. Was supposed to all be ground, but they changed their mind and decided they wanted all the cuts. says she Got her workout today! :) HEYYY LISA,	apcowboy	3	507	Jan 11, 2015 by JimmyMac
	Ideas please (Preview) hey guys Happy new year to you all Just wondering if any of you could give some ideas for belly of lamb as we are currently finding no use for them and end up dumping or giving them away !	EWSBUTCHERS	6	648	Jan 11, 2015 by JimmyMac
	Grinding product and loosing margin. (Preview) I had a customer come in and wanted chicken tenders ground. Tenders price 1.99lb and our ground chicken breast 3.99lb. So I said yes but you will lose some of it in the grinder because of the size of the grinder and not all of it will go thru. He insisted that I grind it, weigh it and price it again. O...	Gregdabutcher	7	661	Jan 11, 2015 by Burgermeister
	In store demos (Preview) Does anyone do this sort of thing? https://www.youtube.com/watch?v=Chvr-KoWgD8 Id rather see this sort of demo at Wholefoods than demos for eating raw foods. Would it even work in a supermarket. when I was interviewed for wholefoods with no experience and no idea what the workplace was like when t...	irishdude	4	500	Jan 10, 2015 by Tylerm7488
	Every one have a great day. I have to deal with school officials this morning (Preview) Every one have a great day, I have a appointment this morning to deal with school officials about trying to get meat and sausage demo's in our local high schools.	apcowboy	3	464	Jan 9, 2015 by Gregdabutcher
	A Butchers KNOT (Preview) For all the younger and new cutters ........ I DO NOT & more importantly DID NOT like it when I saw something cool and could not do it comming up as a BUTCH....... Hope this helps -- Edited by ButcherD on Monday 22nd of December 2014 10:08:49 PM	ButcherD	8	1412	Jan 9, 2015 by Gregdabutcher
	NEW Meat Cutter Of The Month (Preview) NEW Meat Cutter Of The Month Lewis Fox Check him out, http://meatcuttersclub.org/cutterofmonth.htm	apcowboy	3	426	Jan 8, 2015 by jayroller67
«First < 1 … 194 195 196 197 198 … 376 > Last» \| Page of 376 sorted by