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Vermont institution wants to model Eastern’s meat processing and food safety program
(Preview)
From left, Lynn Coale, superintendent and director of the Patricia A. Hannaford Career Center in Middlebury, Vt., visits with Gaylon Brannon, lab manager and instructor, about Eastern’s meat processing and food safety program. Coale would like to model Eastern’s program and create a similar ce...
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apcowboy
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"Amazing and Addictive Wing Sauce" SEE VIDEO !!!!!!
(Preview)
"Rick's Wicked Wing Sauce" Is a Nationally recognized,Award winning sauce that has been described as "Amazing" and Addictive" CHECK OUT HIS WEB SITE, YOU MAY WANT TO BUY A FEW BOTTLES OF HIS SAUCE, www.wickedwingshot.com
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apcowboy
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WAS there ever a decline in the quality of US beef?? YOUR OPINION
(Preview)
I'm researching how the quality of US beef declined in the century after 1890. I am not sure that the quality of beef did go down post 1890's and would value you and your members opinions. It might help me with my book The History of beef by a butcher Do you have information on...
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apcowboy
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A lot of distorted information about "pink slime"
(Preview)
"Pink Slime"by Louis K. Muench on Friday, March 9, 2012 at 5:58pm ·Louis is one of our Face Book Club page members and a Muench of Louie's Finer Meats, home of A MASTER MEAT CRAFTER I've been seeing a lot of distorted information about "pink slime" recently. I was directly involved with a lot of resea...
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apcowboy
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CLOSEOUTS & SPECIAL OFFERS
(Preview)
CLOSEOUTS & SPECIAL OFFERSMeat Dicer MD-1000 For more informationClick here$26,500.00Portable Column Dumper* MPBS 400PFor more informationClick here $12,428.00 Portion Slicer VP-210For more informationClick here$28,950.00Stainless Steel Buggies For mo...
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apcowboy
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GOLDEN KNIFE AWARD FOR MARCH
(Preview)
GOLDEN KNIFE AWARD FOR MARCH GOES TO MAINEMEATMAN FOR HIS SUPPORT ON OUR MESSAGE BOARD WITH GOOD SOUND ADVICE FROM HIS YEARS OF EXPERIENCE IN OUR TRADE & LETTING US HAVE THE USED OF HIS MEAT CUTTING VIDEO'S. HE JOINED US ON JANUARY 16th, 2012. HE IS ALREADY A VETERAN MEMBER WITH 160 POST OR COMMENTS...
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apcowboy
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The Meat Cutter's Club Butcher's Depot
(Preview)
The Meat Cutter's Club Butcher's Depot Victorinox 47513 6-Inch Flex Boning Knife w... $18.33Victorinox Cutlery 6-Inch Semi-Stiff Boning... $19.35Chicago Cutlery Walnut Tradition 5-Inch Bon... $10.80 AND MORE, Boning Knives Butcher Knives Meat Cleavers Knife Sharpeners Sharpening Steel...
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apcowboy
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Ammonium hydroxide is naturally found in beef, other proteins
(Preview)
Ammonium Hydroxide As a part of our commitment to provide the safest lean beef possible, our research drove us to create the pH enhancement process, which relies upon slightly increasing the level of ammonium hydroxide already present in beef in order to elevate its pH. Ammonium hydroxide is natur...
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apcowboy
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BEEF AUSTRALIA 2012
(Preview)
http://beefaustralia.com.au/
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apcowboy
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MEET A DISTINGUISH MEMBER OF OUR MEAT INDUSTRY FROM SOUTH AFRICA
(Preview)
MEET NEW MEMBER DAVE RILEY FROM CAPE TOWN, SOUTH AFRICA HE IS THE OWNER OF David is third generation of the butchery, which has built a reputation on understanding the needs of its customers, is currently managed by Bill’s eldest son David who took ownership o...
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apcowboy
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A&P to Offer Union Buyouts
(Preview)
A&P to Offer Union Buyoutshttp://supermarketnews.com/Jon SpringerMar. 8, 2012 11:00am MONTVALE, N.J. — A&P here is offering a voluntary buyout for certain senior employees represented by unions.According to a draft of A&P’s buyout plan published by United Food and Commercial...
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apcowboy
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Caught two working yesterday
(Preview)
while I was out running around town yesterday I stopped in at the Green Spot Market and caught Wayne & Mitch working, Brenda one of his cutters couldn't get to work and those two was mad LOL Brenda does a lot of their cutting while they drink coffee LOL They were working hard to fill up this case This is...
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apcowboy
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MEET FRANK NAPOLI, SAUSAGE MAKER
(Preview)
MEET NEW MEMBER FRANK NAPOLI He is the owner of Franks Dry Cure Cook, amature cheese maker, homemade sausages and sopressata. CHECK OUT HIS WORK AT http://franksdrycure.blogspot.com/
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apcowboy
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Shrink and Trim
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1 2
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(Preview)
So does anyone have any tips on how to utilize your table trim or culls ? (pulls from 3 day old fresh meat that still looks good and not green) I am meat Manager at a very small store so watching my shrink closely and reacting fast has helped me alot.
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matt_the_meat_man
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26
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1993
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Some meat cutters I've met on the road
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Glen John Smith, Benton Tn. IGA Franklin D. Waters & Mike Cooks Market Manager, Piggy Wiggly This Cutter didn't talk much, never did get his name lol Gary Dees, Food City, knoxville, Tn. left to right, Rick Erickson, Chris Glover, Gary Dees, Tom Allen Club memb...
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apcowboy
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For you that are looking for
(Preview)
For you that are looking for a good vacuum tumbler, you may want to check up on this one. The Marinade Express is a retail model that sells for $299.00. But the similar commercial model is shown here http://www.marinator.com and comes with a 10# and a 20# capacity drum. $650.00 plus shi...
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apcowboy
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FOR YOU MARINADE LOVERS
(Preview)
I came across this and thought some of you might want to see this list. FlavorVac™ Tumbler Marinade Product List ItemItem NumberPack - Wt/pack Buffalo Wing Marinade01-11012 - 9.50 oz. Burgundy Pepper Marinade01-67512 - 13.25 oz. Butter Garlic Marinade01-66312 - 9.75 oz. Cajun Style Marinade...
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apcowboy
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Cryovac Marinades vs Tumbled and Cryovac'd - thoughts?
(Preview)
I want to start a marinated meats section but am in need of a Cryovac and possibly a tumbler - do tumbled meats really make a difference? And would anyone suggest a certain model or brand of either? I need to come up with something better than what our guy is offering. He's showing me a 10 pounds of meat...
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Dalthyrian
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TWO NEW MEMBERS, TWO NEW FLAGS
(Preview)
NEW MEMBER Dave Riley gives us new flag from South Africa to fly NEW MEMBER Lakers Software gives us new flag from Cambodia to fly.
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apcowboy
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My first Bison
(Preview)
Tonight I'm cutting up a hormone free, grass fed bison a friend and I killed, gutted, skinned and quartered in the field last week. I have spent some time on the kill floor in my youth but this is the first time I took a large animal an 1,800 lbs male from pasture to retail cuts and smoked meats by myself. A...
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sausagemaker
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