General Message Board

apcowboy · apcowboy

New web series "On the Block" at http://tedthebutcher.com/artisan/ This is a new, web-based show about meat and the art of craft butchery!Ted NigroCreative Thinker and Intellectual RevolutionaryVIDEO'S

apcowboy · apcowboy

Ted the Butcher; a Legend in AustraliaTed started working in his father's Butcher shop as an apprentice in 1947; during this time he has built up a great reputation and become somewhat of a local icon. Six days a week, you can be sure to get delicious, fresh cuts of meat, amazing home-made sausages and...

Bunzl Processor Division · Bunzl Processor Division

At last week's IPPE show in Atlanta, the American Meat Institute honored Bunzl Procesor Division/Koch Supplies by naming us 2014 Supplier of the year! We are very excited about this award! You can read AMI's announcement here: http://www.meatami.com/ht/d/ReleaseDetails/i/97202/mo_person...

Burgermeister · Burgermeister

How many times have you been written up? Never? One? Three? Lots, to many to recall? I have at least 5, but less than 8 (in 35.5 years)

apcowboy · apcowboy

Attention chefs, butchers and processors operating under NC Department of Environmental Health inspection,As a follow-up to our Carolina Meat Conference session, The NC Food Code: Variances and HACCP Decoded for County Health InspectedEstablishments, our speaker Donna Wanucha, FDA Regi...

apcowboy · apcowboy

I do some volunteer work at the Methodist Church a few blocks from my home. They were having a fund raising sweetheart dinner and I got them a good deal on their ribeyes from Green Spot Meat Dept., They let me have Choice whole ribeyes for 6.99 and I cut them for their supper. I want to say once again I r...

nostang88 · nostang88

I currently live in Houston TX and I have been working for HEB for 3 1/2 years cutting meat in High volume and in the "UP"stores. We do 290-210k a week in the market and I may-be looking to re-locate to northern Atlanta in the next 2 months. Im looking at many options at this point.

apcowboy · apcowboy

Club member Chef Lazar ( right ) doing a whole pig demo at a Butcher shop for Cochon 555 at the 4 seasons. Chef Lazar and Jan Costa owner of florida fresh beef,,, the farmer who raised the pig

apcowboy · apcowboy

Club Member Chef Jon Emanuel of Project Angel Heart reach their 5 millionth meal! We want to give 5 MILLION THANKS to everyone who has helped us get here: our founder Charles Robbins, Racines Restaurant Denver for donating our first meal, our amazing volunteers, donors, sponsors, and community...

apcowboy · apcowboy

((((( FOR SALE ))))) Providing Hays, Kansas and the surrounding area with quality beef, pork, chicken and seafood products. Specializing in high-quality all natural, locally grown beef, as well as premium pork and chicken products that have never been frozen. Check out our new product line from H...

meatlady1 · meatlady1

one gang of meat crooks who made over 10 million yuan ($1.6 million) by selling rat, fox, and mink meat at markets http://firstwefeast.com/eat/20000-kilos-of-fake-beef-seized-in-xian-china/ -- Edited by meatlady1 on Thursday 19th of September 2013 10:42:01 AM

apcowboy · apcowboy

Atlanta chef Rusty Bowers opened Pine Street Market in 2009. Located in Avondale Estates, the market utilizes locally grown meats and cheeses. http://vimeo.com/85092639

nostang88 · nostang88

I am moving to Atlanta in March, there will be an open position at my HEB "up" store. This market is the #1 market in Houston. We do 290-310k on a normal week. We sell everything from select to Kobe. Huge range but an awesome clientele, managers and Staff. If your intrested please have at-leas...

jordanprince · jordanprince

The Seafood dept at my store is failry small, and brings in a little more than 2000 a week, im currently looking for new ways/ ideas that i could use to help bring my sales up, Any suugestions would br greatly appreciated, Thanks!

apcowboy · apcowboy

apcowboy · apcowboy

MEET NEW MEMBER CARRIE BALKCOM Executive Director of the American Grassfed Association She has spent the past few decades involved in all aspects of food and food production. She was certified by the American Culinary Federation as a Certified Executive Chef and taught culinary classes for...

apcowboy · apcowboy

Burgermeister · -

As I said in a previous post: "At Giant I was expected to handle both the Meat Dept and Seafood Dept. every Sunday from noon to 8 P.M. by myself." I forgot to mention that the rest of the week in the evening shift I was expected to run the meat dept and take care of the lunch meat all the way over on...

alive · alive

I know this might be a touchy subject,and I am not asking you to reveal what you get paid. But in you r Province or state what is the ballpark figure you get paid as a journy meatcutter.I will say managers do not have to answer this of them self.In our area of the province a meatcutter gets any where from 17 to...

apcowboy · apcowboy

THIS DIDN'T COME FROM TEXAS!!

Topic		Started By	Replies	Views	Last Post
	New web series "On the Block" (Preview) New web series "On the Block" at http://tedthebutcher.com/artisan/ This is a new, web-based show about meat and the art of craft butchery!Ted NigroCreative Thinker and Intellectual RevolutionaryVIDEO'S	apcowboy	0	788	Feb 20, 2014 by apcowboy
	First Australian Butcher to win a WOW! Award. (Preview) Ted the Butcher; a Legend in AustraliaTed started working in his father's Butcher shop as an apprentice in 1947; during this time he has built up a great reputation and become somewhat of a local icon. Six days a week, you can be sure to get delicious, fresh cuts of meat, amazing home-made sausages and...	apcowboy	0	521	Feb 20, 2014 by apcowboy
	2014 Supplier of the Year Award goes to... (Preview) At last week's IPPE show in Atlanta, the American Meat Institute honored Bunzl Procesor Division/Koch Supplies by naming us 2014 Supplier of the year! We are very excited about this award! You can read AMI's announcement here: http://www.meatami.com/ht/d/ReleaseDetails/i/97202/mo_person...	Bunzl Processor Division	6	668	Feb 18, 2014 by Bunzl Processor Division
	How many times have you been written up? (Preview) How many times have you been written up? Never? One? Three? Lots, to many to recall? I have at least 5, but less than 8 (in 35.5 years)	Burgermeister	16	807	Feb 17, 2014 by kbraker510
	HACCP and Variance Table for Special Processes in NC (Preview) Attention chefs, butchers and processors operating under NC Department of Environmental Health inspection,As a follow-up to our Carolina Meat Conference session, The NC Food Code: Variances and HACCP Decoded for County Health InspectedEstablishments, our speaker Donna Wanucha, FDA Regi...	apcowboy	1	492	Feb 17, 2014 by Bunzl Processor Division
	Old meat man doing some volunteer work (Preview) I do some volunteer work at the Methodist Church a few blocks from my home. They were having a fund raising sweetheart dinner and I got them a good deal on their ribeyes from Green Spot Meat Dept., They let me have Choice whole ribeyes for 6.99 and I cut them for their supper. I want to say once again I r...	apcowboy	1	477	Feb 17, 2014 by Bunzl Processor Division
	Anybody in Atlanta GA? where to work? (Preview) I currently live in Houston TX and I have been working for HEB for 3 1/2 years cutting meat in High volume and in the "UP"stores. We do 290-210k a week in the market and I may-be looking to re-locate to northern Atlanta in the next 2 months. Im looking at many options at this point.	nostang88	8	572	Feb 13, 2014 by nostang88
	Club member Chef Lazar whole pig demo for Cochon 555 at the 4 seasons. (Preview) Club member Chef Lazar ( right ) doing a whole pig demo at a Butcher shop for Cochon 555 at the 4 seasons. Chef Lazar and Jan Costa owner of florida fresh beef,,, the farmer who raised the pig	apcowboy	0	415	Feb 12, 2014 by apcowboy
	Project Angel Heart reaches 5 millionth meal (Preview) Club Member Chef Jon Emanuel of Project Angel Heart reach their 5 millionth meal! We want to give 5 MILLION THANKS to everyone who has helped us get here: our founder Charles Robbins, Racines Restaurant Denver for donating our first meal, our amazing volunteers, donors, sponsors, and community...	apcowboy	0	462	Feb 12, 2014 by apcowboy
	FOR SALE, Hays City Meat Market, Hays, Kansas (Preview) ((((( FOR SALE ))))) Providing Hays, Kansas and the surrounding area with quality beef, pork, chicken and seafood products. Specializing in high-quality all natural, locally grown beef, as well as premium pork and chicken products that have never been frozen. Check out our new product line from H...	apcowboy	1	1076	Feb 12, 2014 by jordanprince
	22 TONS OF FAKE BEEF SEIZED IN CHINA (Preview) one gang of meat crooks who made over 10 million yuan ($1.6 million) by selling rat, fox, and mink meat at markets http://firstwefeast.com/eat/20000-kilos-of-fake-beef-seized-in-xian-china/ -- Edited by meatlady1 on Thursday 19th of September 2013 10:42:01 AM	meatlady1	5	898	Feb 11, 2014 by nostang88
	Meat your butcher (Preview) Atlanta chef Rusty Bowers opened Pine Street Market in 2009. Located in Avondale Estates, the market utilizes locally grown meats and cheeses. http://vimeo.com/85092639	apcowboy	1	510	Feb 10, 2014 by Moocow
	Houston TX Meat cutter position will be open HEB (Preview) I am moving to Atlanta in March, there will be an open position at my HEB "up" store. This market is the #1 market in Houston. We do 290-310k on a normal week. We sell everything from select to Kobe. Huge range but an awesome clientele, managers and Staff. If your intrested please have at-leas...	nostang88	0	459	Feb 9, 2014 by nostang88
	Hi I am a new seafood manager in the North Kansas CIty Area looking for ways to increase sales! (Preview) The Seafood dept at my store is failry small, and brings in a little more than 2000 a week, im currently looking for new ways/ ideas that i could use to help bring my sales up, Any suugestions would br greatly appreciated, Thanks!	jordanprince	20	982	Feb 8, 2014 by jordanprince
	Like to have a 1 1/2 full cut off this (Preview)	apcowboy	2	423	Feb 7, 2014 by 55plymouth
	MEET A DISTINGUISH MEMBER OF OUR USA MEAT INDUSTRY (Preview) MEET NEW MEMBER CARRIE BALKCOM Executive Director of the American Grassfed Association She has spent the past few decades involved in all aspects of food and food production. She was certified by the American Culinary Federation as a Certified Executive Chef and taught culinary classes for...	apcowboy	19	1366	Feb 6, 2014 by Carrie
	Video on grass fed beef by Dr. Ducket, Clemson University (Preview)	apcowboy	1	480	Feb 6, 2014 by RJ
	How many of you are expected to run 2 depts at once? (Preview) As I said in a previous post: "At Giant I was expected to handle both the Meat Dept and Seafood Dept. every Sunday from noon to 8 P.M. by myself." I forgot to mention that the rest of the week in the evening shift I was expected to run the meat dept and take care of the lunch meat all the way over on...	-	1	458	Feb 5, 2014 by Burgermeister
	Cutters wages ( 1 2 3 ) (Preview) I know this might be a touchy subject,and I am not asking you to reveal what you get paid. But in you r Province or state what is the ballpark figure you get paid as a journy meatcutter.I will say managers do not have to answer this of them self.In our area of the province a meatcutter gets any where from 17 to...	alive	52	2523	Feb 4, 2014 by Mimeatguy
	HOW WOULD YOU LIKE TO HAND SLICE THIS ??????? (Preview) THIS DIDN'T COME FROM TEXAS!!	apcowboy	8	698	Feb 4, 2014 by RJ
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