General Message Board

sausagemaker · sausagemaker

I am using an Pro Smoker it has a very uneven heat. Model 300 it holds 150 to 200 pounds. I have ordered a new fan $450.00 and should have it by Tue. If anyone is using a PS smoker now or has used one what kind of performance did you have re. even heat. The top and bottom sticks are over cooking and the middle o...

Mahotey · Mahotey

Do you think the high prices will curb sales? We have been busy but we have deer season going on now too. Can't tell yet how my retail is doing.

sanpossobetto · sanpossobetto

alguien sabe como deshuesar la cola de vaca? aqui teneis una foto un poco borrosa de la cola deshuesada sacado de un libro de carniceria

irish squirrel · irish squirrel

Well I still have it. My forequarter came in Tues morning and in about an hour, all I had was Chuck roasts, Arm roasts, Ribeyes, Soup meat( neck, shank, rib), soup bones, plenty of trims for my meat mix and Gr Beef. An old Squirrel never forgets.

Jan_ladycutter · Jan_ladycutter

http://www.weberslicer.com/videos/Bacon_Slicer.html I thought this was interesting

apcowboy · apcowboy

From: apcowboy (Original Message)Sent: 4/20/2004 6:58 PMOne of my favorites is slicing rumps, tips, chuck roast thin with a boneless blade and tieing them for 50 cents a lb. more. women love them because they don't have to worry with slicing. Leon.

apcowboy · apcowboy

Lempert makes 10 food predictions for 2012 MeatPoultry.com, Dec. 7, 2011 by Meat&Poultry Staff OMAHA – More Americans will eat at home in the coming year due to a continued desire to save money, and consumers will rely even more on technology to shop for bargains and make community connections...

matt_the_meat_man · matt_the_meat_man

Competition I run a Co-op meat dept, so that means a fresh self service case, smoked wall and freezer's. my competition is: a Freson IGA (small chain) with MeatCutter's on hand (no meat manager there lately, nobody wants to work for the Freson company because they treat their staff like crap and pay is...

apcowboy · apcowboy

GOES TO PETE THE MEAT FOR HIS SUPPORT ON OUR MESSAGE BOARD. PETE JOIN US ON SEPT 6th 2011, IS A VETERAN MEMBER WITH 133 POST OR COMMENTS GREAT JOB PETE THE MEAT, " THANKS "

apcowboy · apcowboy

7. Food Service and Retail – The final step in beef production is when beef is shipped and sold in the United States and abroad. In the retail and food service channels, operators take steps to provide consumers with the most safe, wholesome and nutritious products possible. I guess the above is us Mea...

apcowboy · apcowboy

If you looking for some hot meat deals to run, you may wish to check these out,“150 BOXES PACKERLAND BONELESS LIPON RIBEYES $2.39 lbs http://meatcuttersclubmeatsellersbuyers.activeboard.com/f541806/meat-sellers-board/Their is also some chicken breasts and other stuff there

Sunday · -

Does your store manager or owner of the store ever come and pull meat that he or she has a problem with out of your case after you leave for the day? if so how do you feel about that? Sometimes that happens to me. The owner just doesn't like something for whatever reason So he pulls it out and its waiting f...

apcowboy · apcowboy

I apologize for not being around for the last week and a half, my wife got sick on me and after she got better I went down with a bad case of pneumonia, just getting over it.

-

I got a special order for 130 peices of country style ribs. About how many cases of pork butts would you estimate would be need to fullfill this order? Assuming each case has 4 cryovac bags and each bag has 2 pork butts in it. Or in other words 8 pork butts to a case. I am thinking about 2 cases to do this as...

Gazzmac · Gazzmac

Have had a request from an Aussie butcher on a turduken. The customer wants it seasoned what would you season it with? They are not real popular over here but i am also giving one a crack at Christmas for my family. Thanks in advance

Pat-n-Tams Beef · Pat-n-Tams Beef

http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/beef-cut-yield-per-steer.aspx?CatID=642

Burgermeister · Burgermeister

http://www.huffingtonpost.com/2011/11/30/horse-meat-consumption-us_n_1120623.html?1322668969&icid=maing-grid10%7Chtmlws-main-bb%7Cdl2%7Csec1_lnk3%7C116592

apcowboy · apcowboy

70% of ALL Beef and Chicken has been treated with Carbon Monoxide Gas. It makes bad meat look good even though it may have spoiled. The practice of treating meat with carbon monoxide could hide thegrowth of pathogens such as Clostridium Botulinum, Salmonella and E. coli O157:H7. How many people have...

apcowboy · apcowboy

I like this, maybe we meat men can get a better gross now. Using ScanItAll™ you can identify these Secret Santa's before they gift away your profits.

apcowboy · apcowboy

IF there's any substance to research showing that butchers are the happiest, sexiest and most energetic members of the workforce, then it will be on show in Northbridge next Sunday. http://www.perthnow.com.au/lifestyle/who-is-your-favourite-butcher/story-e6frg3pu-1225843821548 wo...

Topic		Started By	Replies	Views	Last Post
	Used model #300 Pro Smoker trouble (Preview) I am using an Pro Smoker it has a very uneven heat. Model 300 it holds 150 to 200 pounds. I have ordered a new fan $450.00 and should have it by Tue. If anyone is using a PS smoker now or has used one what kind of performance did you have re. even heat. The top and bottom sticks are over cooking and the middle o...	sausagemaker	0	612	Dec 11, 2011 by sausagemaker
	Holiday sales (Preview) Do you think the high prices will curb sales? We have been busy but we have deer season going on now too. Can't tell yet how my retail is doing.	Mahotey	1	376	Dec 11, 2011 by RJ
	deshuesado de rabo de ternera (Preview) alguien sabe como deshuesar la cola de vaca? aqui teneis una foto un poco borrosa de la cola deshuesada sacado de un libro de carniceria	sanpossobetto	2	449	Dec 11, 2011 by sanpossobetto
	Me and my beef. (Preview) Well I still have it. My forequarter came in Tues morning and in about an hour, all I had was Chuck roasts, Arm roasts, Ribeyes, Soup meat( neck, shank, rib), soup bones, plenty of trims for my meat mix and Gr Beef. An old Squirrel never forgets.	irish squirrel	8	491	Dec 10, 2011 by irish squirrel
	something to watch (Preview) http://www.weberslicer.com/videos/Bacon_Slicer.html I thought this was interesting	Jan_ladycutter	5	450	Dec 9, 2011 by Sunday
	SLICED & TIED (Preview) From: apcowboy (Original Message)Sent: 4/20/2004 6:58 PMOne of my favorites is slicing rumps, tips, chuck roast thin with a boneless blade and tieing them for 50 cents a lb. more. women love them because they don't have to worry with slicing. Leon.	apcowboy	10	850	Dec 8, 2011 by sanpossobetto
	10 food predictions for 2012 (Preview) Lempert makes 10 food predictions for 2012 MeatPoultry.com, Dec. 7, 2011 by Meat&Poultry Staff OMAHA – More Americans will eat at home in the coming year due to a continued desire to save money, and consumers will rely even more on technology to shop for bargains and make community connections...	apcowboy	1	478	Dec 8, 2011 by StarDawg77
	Competition (Preview) Competition I run a Co-op meat dept, so that means a fresh self service case, smoked wall and freezer's. my competition is: a Freson IGA (small chain) with MeatCutter's on hand (no meat manager there lately, nobody wants to work for the Freson company because they treat their staff like crap and pay is...	matt_the_meat_man	5	649	Dec 8, 2011 by 55plymouth
	DEC. GOLD KNIFE AWARD FOR CLUB SUPPORT (Preview) GOES TO PETE THE MEAT FOR HIS SUPPORT ON OUR MESSAGE BOARD. PETE JOIN US ON SEPT 6th 2011, IS A VETERAN MEMBER WITH 133 POST OR COMMENTS GREAT JOB PETE THE MEAT, " THANKS "	apcowboy	17	594	Dec 7, 2011 by irish squirrel
	The final step in beef production (Preview) 7. Food Service and Retail – The final step in beef production is when beef is shipped and sold in the United States and abroad. In the retail and food service channels, operators take steps to provide consumers with the most safe, wholesome and nutritious products possible. I guess the above is us Mea...	apcowboy	2	467	Dec 7, 2011 by KevinJRS
	LOOKING FOR SOME HOT MEAT DEALS TO RUN (Preview) If you looking for some hot meat deals to run, you may wish to check these out,“150 BOXES PACKERLAND BONELESS LIPON RIBEYES $2.39 lbs http://meatcuttersclubmeatsellersbuyers.activeboard.com/f541806/meat-sellers-board/Their is also some chicken breasts and other stuff there	apcowboy	0	429	Dec 7, 2011 by apcowboy
	Does this ever happen to you? (Preview) Does your store manager or owner of the store ever come and pull meat that he or she has a problem with out of your case after you leave for the day? if so how do you feel about that? Sometimes that happens to me. The owner just doesn't like something for whatever reason So he pulls it out and its waiting f...	-	12	645	Dec 7, 2011 by Sunday
	I apologize (Preview) I apologize for not being around for the last week and a half, my wife got sick on me and after she got better I went down with a bad case of pneumonia, just getting over it.	apcowboy	5	415	Dec 7, 2011 by Burgermeister
	How many pork butts to get 130 pieces of country style ribs? (Preview) I got a special order for 130 peices of country style ribs. About how many cases of pork butts would you estimate would be need to fullfill this order? Assuming each case has 4 cryovac bags and each bag has 2 pork butts in it. Or in other words 8 pork butts to a case. I am thinking about 2 cases to do this as...	-	5	499	Dec 7, 2011 by -
	Turduken (Preview) Have had a request from an Aussie butcher on a turduken. The customer wants it seasoned what would you season it with? They are not real popular over here but i am also giving one a crack at Christmas for my family. Thanks in advance	Gazzmac	0	337	Dec 6, 2011 by Gazzmac
	I hate yield questions on selling a whole beef (Preview) http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/beef-cut-yield-per-steer.aspx?CatID=642	Pat-n-Tams Beef	4	720	Dec 3, 2011 by Pete the Meat
	Did anyone read about the new U.S. horse meat law? (Preview) http://www.huffingtonpost.com/2011/11/30/horse-meat-consumption-us_n_1120623.html?1322668969&icid=maing-grid10%7Chtmlws-main-bb%7Cdl2%7Csec1_lnk3%7C116592	Burgermeister	3	557	Dec 2, 2011 by Pat-n-Tams Beef
	A False Appearance ????? (Preview) 70% of ALL Beef and Chicken has been treated with Carbon Monoxide Gas. It makes bad meat look good even though it may have spoiled. The practice of treating meat with carbon monoxide could hide thegrowth of pathogens such as Clostridium Botulinum, Salmonella and E. coli O157:H7. How many people have...	apcowboy	5	565	Dec 1, 2011 by Master_Meat_Sawman
	Now they can get a heads up on the thief (Preview) I like this, maybe we meat men can get a better gross now. Using ScanItAll™ you can identify these Secret Santa's before they gift away your profits.	apcowboy	2	429	Nov 30, 2011 by Beefman
	Who is your favourite butcher? (Preview) IF there's any substance to research showing that butchers are the happiest, sexiest and most energetic members of the workforce, then it will be on show in Northbridge next Sunday. http://www.perthnow.com.au/lifestyle/who-is-your-favourite-butcher/story-e6frg3pu-1225843821548 wo...	apcowboy	3	487	Nov 30, 2011 by -
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