General Message Board

matt_the_meat_man · matt_the_meat_man

so I'm working on next year's budget (year end oct 31st) this year sales are up by almost 14% over last year, 8% over budget, margin is close to budget .7% off and next year I almost had LESS hours due to "an increase in the sales per employee hour standards from our companys little booklet" I...

apcowboy · apcowboy

The position is Director of Meat Operations based out of Texas Louis A. Mejia President Phone 888-910-2080 Direct 714-585-5569 louis.mejia@retail-solutions-group.com Retail Solutions Group www.retail-solutions-group.com Consulting â Staffing â Training

apcowboy · apcowboy

Does your company bless you with the name associate// ???? as·so·ci·ate// v. as·so·ci·at·ed, as·so·ci·at·ing, as·so·ci·ates v.tr. 1. To join as a partner2. To connect or join together; combine.3. To connect in the mind or imagination: "I always somehow associate Chatterton with autumn" (John...

apcowboy · apcowboy

Whole Foods has its eye on Johnnie’s FoodmasterUpscale grocer in talks to acquire 6 of 10 local marketsCustomers outside the Johnnie’s Foodmaster in Charlestown. Over 65 years, the family grocery chain has built a reputation around low prices, friendly managers, loyal customers, and old-schoo...

apcowboy · apcowboy

Georgia processor announces plant expansion MeatPoultry.com, Aug. 30, 2012by Meat&Poultry Staff // GAINESVILLE, Ga. – Prime Pak Foods, Inc. and Victory Processing, LLC announced a $7 million expansion of a Prime Pak facility, according to local news reports. The expansion...

Check Out Club Member RJ's Meat Shop · apcowboy

RJ is preparing his succession plan to his sons, Check his shop out, meatingplace.com gave him a Great interview http://www.meatingplace.com/Industry/TechnicalArticles/Details/27748?allowguest=true

apcowboy · apcowboy

Beth Hoffman, Contributor FOOD & DRINK | 9/04/2012 @ 12:49PM | http://www.forbes.com/ How 'Millennials' Are Changing Food as We Know It Move over Boomers, the Millennials are taking over. And that shift will potentially change the food system a...

FemaleCutter96 · FemaleCutter96

Anyone else get there new prices for beef? It sucks I gotta redo all my pick 5 beef weights and make some increases. Especially grinds.. Ours just came across today from SAL.

Big Beef · -

Most of my meat cutting career has been with independent stores and only one was a chain where i didn't see this happen. At the store i am at now I have a very small cooler and a couple customers who are all buddy buddy with the owner. They like to place orders for whole cases of meat and store it in my cooler u...

apcowboy · apcowboy

I cut a many one of these over my time !! How many here know what this is ??

davida6302 · davida6302

Am I just missing it or has the chicken grading ceased? I looked the other day on Pilgrim Pride, Smart, and golden plump brand chickens and never found a USDA GRADE A designation. All I could see was an inspected logo (bug). Anyone else know about this?

Roysharpe · Roysharpe

Hi all I need some real help and advice, last year I was over in the USA visiting friends and family and started looking in moving looking into move over permanently having been told that if I did being a butcher I would have no problems getting work for a firm or private work for hunters and local farmers....

Burgermeister · Burgermeister

Here's a nice one I saw recently. The bottles are long gone/forgotten

apcowboy · apcowboy

Iowa Meat Farms Turns 30!!!!Help Us Celebrate On September 30th!CKJ12-4Click The Link Above For Your Newsletter & More! Siesel's Old Fashioned Meats & Deli 4131 Ashton Street San Diego, CA 92110 P: 619-275-1234

qualitycuts · qualitycuts

How can one prepaire an eye rib steak juicy and testy.and of how many grams should it be.

KevinJRS · KevinJRS

Well about a month ago I accepted a job offer with Alaska commercial company. Been extremely busy packing and prepping. Flew into anchorage, Alaska today. Got in about noon. Bought a couple of suits today at the men's wearhouse for my orientation tomorrow. Meeting with some higher ups within the com...

apcowboy · apcowboy

Meet ChefLazar5, A Butcher by trade, Born and raised in the butcher business. He has worked around the world cutting meat and teaching. Has a Masters in Beef Advesary. He teaches meatcutting at Johnson & Wales University in North Miami besides being a GS 7 Meat certification specialist with...

Dalthyrian · Dalthyrian

The way I was taught to do whole peeled tenderloins was to remove the suet under the butt, remove the layer of membrane over the silverskin that you can just pull off, remove a strip down the center of the silverskin about 1.5-2" wide where it's thick, and remove the strap that runs along the top of t...

apcowboy · apcowboy

" Biff " Toth giving a demonstration to some fellow instructors and students Lincoln Culinary Institute on the break down of a bi-lateral 1/2 http://www.lincolnedu.com/schools/lincoln-culinary-institute

Tia Harrison · Tia Harrison

The Butcher's Guild needs your support to bring Good Meat to every neighborhood. Check out their Kickstarter (and get some meaty schwag): http://www.kickstarter.com/projects/butchersguild/butchers-guild-retreat-2012

Topic		Started By	Replies	Views	Last Post
	budgeting into 2013 (Preview) so I'm working on next year's budget (year end oct 31st) this year sales are up by almost 14% over last year, 8% over budget, margin is close to budget .7% off and next year I almost had LESS hours due to "an increase in the sales per employee hour standards from our companys little booklet" I...	matt_the_meat_man	0	442	Sep 10, 2012 by matt_the_meat_man
	Director of Meat Operations Position Open (Preview) The position is Director of Meat Operations based out of Texas Louis A. Mejia President Phone 888-910-2080 Direct 714-585-5569 louis.mejia@retail-solutions-group.com Retail Solutions Group www.retail-solutions-group.com Consulting â Staffing â Training	apcowboy	2	937	Sep 10, 2012 by Big Beef
	One of my dumb questions (Preview) Does your company bless you with the name associate// ???? as·so·ci·ate// v. as·so·ci·at·ed, as·so·ci·at·ing, as·so·ci·ates v.tr. 1. To join as a partner2. To connect or join together; combine.3. To connect in the mind or imagination: "I always somehow associate Chatterton with autumn" (John...	apcowboy	11	749	Sep 7, 2012 by -
	Johnnie’s Foodmaster on the block to Whole Foods (Preview) Whole Foods has its eye on Johnnie’s FoodmasterUpscale grocer in talks to acquire 6 of 10 local marketsCustomers outside the Johnnie’s Foodmaster in Charlestown. Over 65 years, the family grocery chain has built a reputation around low prices, friendly managers, loyal customers, and old-schoo...	apcowboy	0	726	Sep 6, 2012 by apcowboy
	plant expansion (Preview) Georgia processor announces plant expansion MeatPoultry.com, Aug. 30, 2012by Meat&Poultry Staff // GAINESVILLE, Ga. – Prime Pak Foods, Inc. and Victory Processing, LLC announced a $7 million expansion of a Prime Pak facility, according to local news reports. The expansion...	apcowboy	0	761	Sep 5, 2012 by apcowboy
	Check Out Club Member RJ's Meat Shop (Preview) RJ is preparing his succession plan to his sons, Check his shop out, meatingplace.com gave him a Great interview http://www.meatingplace.com/Industry/TechnicalArticles/Details/27748?allowguest=true	apcowboy	2	526	Sep 6, 2012 by Mainemeatman
	Changing Food as We Know It (Preview) Beth Hoffman, Contributor FOOD & DRINK \| 9/04/2012 @ 12:49PM \| http://www.forbes.com/ How 'Millennials' Are Changing Food as We Know It Move over Boomers, the Millennials are taking over. And that shift will potentially change the food system a...	apcowboy	1	544	Sep 6, 2012 by Mainemeatman
	Beef Costs.. (Preview) Anyone else get there new prices for beef? It sucks I gotta redo all my pick 5 beef weights and make some increases. Especially grinds.. Ours just came across today from SAL.	FemaleCutter96	15	725	Sep 5, 2012 by RJ
	Do you let customers use your cooler for their personal refridgerator? (Preview) Most of my meat cutting career has been with independent stores and only one was a chain where i didn't see this happen. At the store i am at now I have a very small cooler and a couple customers who are all buddy buddy with the owner. They like to place orders for whole cases of meat and store it in my cooler u...	-	6	696	Sep 4, 2012 by Big Beef
	Do you remember this one ?? (Preview) I cut a many one of these over my time !! How many here know what this is ??	apcowboy	13	720	Sep 4, 2012 by Big Beef
	chickens (Preview) Am I just missing it or has the chicken grading ceased? I looked the other day on Pilgrim Pride, Smart, and golden plump brand chickens and never found a USDA GRADE A designation. All I could see was an inspected logo (bug). Anyone else know about this?	davida6302	7	805	Sep 2, 2012 by kamel
	NEED SOME HELP & ADVICE (Preview) Hi all I need some real help and advice, last year I was over in the USA visiting friends and family and started looking in moving looking into move over permanently having been told that if I did being a butcher I would have no problems getting work for a firm or private work for hunters and local farmers....	Roysharpe	13	1426	Aug 31, 2012 by kamel
	Does your store have an "Emergency Eye Wash/Flush Station"? (Preview) Here's a nice one I saw recently. The bottles are long gone/forgotten	Burgermeister	16	1032	Aug 30, 2012 by 55plymouth
	Iowa Meat Farms Turns 30!!!! (Preview) Iowa Meat Farms Turns 30!!!!Help Us Celebrate On September 30th!CKJ12-4Click The Link Above For Your Newsletter & More! Siesel's Old Fashioned Meats & Deli 4131 Ashton Street San Diego, CA 92110 P: 619-275-1234	apcowboy	1	431	Aug 30, 2012 by masteryeti
	Eye Rib steak (Preview) How can one prepaire an eye rib steak juicy and testy.and of how many grams should it be.	qualitycuts	2	683	Aug 30, 2012 by masteryeti
	Where in the world is Kevin? (Preview) Well about a month ago I accepted a job offer with Alaska commercial company. Been extremely busy packing and prepping. Flew into anchorage, Alaska today. Got in about noon. Bought a couple of suits today at the men's wearhouse for my orientation tomorrow. Meeting with some higher ups within the com...	KevinJRS	5	501	Aug 29, 2012 by alive
	Meet ChefLazar5, A Butcher by trade (Preview) Meet ChefLazar5, A Butcher by trade, Born and raised in the butcher business. He has worked around the world cutting meat and teaching. Has a Masters in Beef Advesary. He teaches meatcutting at Johnson & Wales University in North Miami besides being a GS 7 Meat certification specialist with...	apcowboy	15	641	Aug 28, 2012 by kamel
	Whole PISMO Tenders - Trim? (Preview) The way I was taught to do whole peeled tenderloins was to remove the suet under the butt, remove the layer of membrane over the silverskin that you can just pull off, remove a strip down the center of the silverskin about 1.5-2" wide where it's thick, and remove the strap that runs along the top of t...	Dalthyrian	14	1198	Aug 28, 2012 by JimmyMac
	Biff of Lincoln Culinary Institute (Preview) " Biff " Toth giving a demonstration to some fellow instructors and students Lincoln Culinary Institute on the break down of a bi-lateral 1/2 http://www.lincolnedu.com/schools/lincoln-culinary-institute	apcowboy	8	1289	Aug 27, 2012 by -
	The Butcher's Guild needs your support (Preview) The Butcher's Guild needs your support to bring Good Meat to every neighborhood. Check out their Kickstarter (and get some meaty schwag): http://www.kickstarter.com/projects/butchersguild/butchers-guild-retreat-2012	Tia Harrison	1	645	Aug 25, 2012 by ChefLazar5
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