General Message Board

apcowboy · apcowboy

NEW Meat Cutter of the Month JORDAN RADOVICH Check him out: http://meatcuttersclub.org/cutterofmonth.htm

apcowboy · apcowboy

This grocery store was the first Table Supply, and thus it proved to be the pioneer Winn-Dixie, according to a note on the photo

ButcherD · ButcherD

apcowboy · apcowboy

BACK IN TIME, Do you remember when Another chapter in the Chicago food industry closed. Local meat supplier, Allen Brothers, was bought by Chef’s Warehouse, Inc., a Connecticut-based food conglomerate, after a 120 year run of family ownership.Chicago's Allen Brothers bought for $20 millionDe...

apcowboy · apcowboy

WHAT would your State Inspector say about the items on this sink ??

apcowboy · apcowboy

Salvatore Balsama is going to be 90 today, He has been with the company Inferrera's Market for 56 years. A genuine old-school faithful meat man, A man of integrity and his work ethic is next to none. MY " HAT " OFF TO SAL FOR THE YEARS HE HAS GAVE OUR TRADE AND A " HAPPY BIRTHDAY " JOIN...

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,

Topic		Started By	Replies	Views	Last Post
	NEW Meat Cutter of the Month (Preview) NEW Meat Cutter of the Month JORDAN RADOVICH Check him out: http://meatcuttersclub.org/cutterofmonth.htm	apcowboy	0	474	Jan 23, 2015 by apcowboy
	The pioneer store of Winn-Dixie (Preview) This grocery store was the first Table Supply, and thus it proved to be the pioneer Winn-Dixie, according to a note on the photo	apcowboy	0	402	Jan 21, 2015 by apcowboy
	Seriously BIG PIG (Preview)	ButcherD	6	532	Jan 20, 2015 by -
	BACK IN TIME, Do you remember when (Preview) BACK IN TIME, Do you remember when Another chapter in the Chicago food industry closed. Local meat supplier, Allen Brothers, was bought by Chef’s Warehouse, Inc., a Connecticut-based food conglomerate, after a 120 year run of family ownership.Chicago's Allen Brothers bought for $20 millionDe...	apcowboy	0	508	Jan 20, 2015 by apcowboy
	WHAT would your State Inspector say ???? (Preview) WHAT would your State Inspector say about the items on this sink ??	apcowboy	14	725	Jan 19, 2015 by kbraker510
	CAN I GET A " HAPPY BIRTHDAY " ( 1 2 ) (Preview) Salvatore Balsama is going to be 90 today, He has been with the company Inferrera's Market for 56 years. A genuine old-school faithful meat man, A man of integrity and his work ethic is next to none. MY " HAT " OFF TO SAL FOR THE YEARS HE HAS GAVE OUR TRADE AND A " HAPPY BIRTHDAY " JOIN...	apcowboy	31	1492	Jan 19, 2015 by 55plymouth
	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	542	Jan 18, 2015 by JohnnyWatts
	Cattle-Man STEAK (Preview) This one is a GOOD seller at the shop.	ButcherD	6	694	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	1038	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	1251	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	578	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	531	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	493	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	565	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	457	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	425	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	521	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	564	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	552	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	525	Jan 11, 2015 by JimmyMac
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