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Neighborhood butcher shops make ‘the right cut'
(Preview)
One of the hottest food trends of recent years, the butcher shop is back and better than ever. Maybe it never really went away?Providing personalized service is what distinguishes small neighborhood shops from the supermarket chains Read More, GOOD STORY http://www.accessatlanta.com/atlan...
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apcowboy
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481
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meat balls
(Preview)
I decided to make some hand formed meat balls from pork for the first time yesterday. Let me make it clear i did not do anything fancy at all. all i did was mix some italian sausage seasoing with 10lbs of ground pork then I hand formed them into balls (which I believer are a bit too big). I trayed them up 8...
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HOW MANY OF YOU REMEMBER THESE PRICES ?
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HOW MANY OF YOU REMEMBER THESE PRICES & THE COMPANY LOL my eyes are bad, wouldn't you say that under the chuck roast that says crosscut .79 that was about right in those days if you were running chucks
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apcowboy
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396
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New breed of butchers works against the grain
(Preview)
In some big cities, corner meat market makes a resurgence Walk up to the counter at Rain Shadow Meats and you may feel like you are entering a bygone era Read whole story http://www.msnbc.msn.com/id/39219833/from/toolbar
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apcowboy
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Rendering Company charges
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So my owner asked to see if I could find a rendering company that doesn't charge to pick up our shop fat, I don't think that anyone pays for or picks up for free anymore. what do you do with your shop fat?
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Dan Dan the Meat Man
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for you young cutters that never had a chance
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Thought i would let you young cutters a chance to see how we use to do it.
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apcowboy
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8
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does anyone make suet balls anymore?
(Preview)
when I was starting out the old guy who trained me got me into the habit of saving the beef fat in the winter then grinding it and form it into many balls then rolling them in bird seed then wrapping them and freezing them and selling them in the case. I remember they were high in demand in the winter..Peop...
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Meat Processing Food Safety class
(Preview)
SUNY Cobleskill www.cobleskill.edu has a four week hands on Meat Processing Food Safety class starting June 2012 with Eric Shelleyindex www.cobleskill.edu
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apcowboy
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505
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What gives you the most reward /pleasure in Your day to day job??
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While it's easy to bitch, whine and complain at times, what gives us the joy and love at what we do? The job can be repetitive, monotonous, dangerous, and challenging- where is the reward? For me, it'd trying something new, that may have never been tried, and it works we are feeding customers, a...
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Mainemeatman
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732
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A good knifeman is hard to find
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A good knifeman is hard to find Jeff Liberty, the next generation of Tri-Town Packing in Brasher Falls. But there's too much paperwork and not enough skilled meat cutters. // (03/31/10) The "buy and eat local" movement continues to grow. In at least one instance, it's struggling with success. More...
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apcowboy
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New Zealands first X-ray grading system for lamb processing.
(Preview)
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apcowboy
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Want To Open A Slaughterhouse? Go To Meat School
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A GOOD READ http://www.npr.org/templates/story/story.php?storyId=128933990
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apcowboy
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365
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Universboucherie's channel
(Preview)
CHECK OUT Universboucherie's channel LOTS OF GREAT VIDEO'S http://www.youtube.com/user/Universboucherie/featured
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apcowboy
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After 60 years, UK butcher hangs up apron
(Preview)
Butcher retires after 60 years After more than 60 years in the business a Newark butcher has decided to hang up his apron. Butcher Mr Frank Pemberton, right, with his assistant, Mr Derrick Cobb. (100611JT6-12) Frank Pemberton, 73, of London Road, who owns Pemberton Butchers, on the corner of Cr...
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apcowboy
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Little shop on the corner
(Preview)
Artisan butchers hand out advice and recipes along with quality meat three page story http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/02/05/FD122380.DTL
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apcowboy
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NEW MEMBER, NEW FLAG
(Preview)
WE HAVE A NEW MEMBER, businesslogoart THAT GIVES US A NEW FLAG TO FLY. WE NOW ARE AT 33 COUNTRIES businesslogoart ...
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apcowboy
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" THAT IS SCARY !!"
(Preview)
Challenging the Meat Industry to Break the Pattern As part of Midan’s brand new research platform, “The Consumers’ Case,” Breaking the Pattern is the first of an ongoing series of market research studies designed to educate meat industry leaders on the constantly evolving consumer. Midan’s goal...
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apcowboy
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New North American meat association closer to reality
(Preview)
Canadian Meat Business http://meatbusiness.ca/IR_article_01_23_12.html
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apcowboy
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375
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Sam's "chop hit" to drive demand for lamb
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Australians are being urged to eat lamb again this January as Sam Kekovich returns to front Meat & Livestock Australia’s 2012 Australia Day lamb campaign. Read More http://www.mla.com.au/About-the-red-meat-industry/About-MLA/News-and-media/Media-releases/Sams-chop-hit-to-d...
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apcowboy
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LEON'S, A Lincoln Original Since 1933
(Preview)
A Lincoln Original Since 1933 Leon A. Adelson first opened the doors to Leon’s Stop and Shop in 1933. Even then, it was all about the MEAT. The store was located on 13th and South Street and was primarily a butcher shop that happened to sell a few dry goods. In 1937 Sam Davidson began working part time whil...
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apcowboy
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