General Message Board

apcowboy · apcowboy

A good read, I think the last part of this carries a lot of weight. http://supermarketnews.com/viewpoints/phil-lempert/food-price-response-0706/

NEW " HALL OF FAME " MEMBER · apcowboy

CHECK HIM OUT, Pops Fasset of Fort Worth, Tx. http://meatcuttersclub.com/halloffame2.htm

Big Beef · Big Beef

I am curious as to what you offer as Value Added items in your markets? Stuffed Chicken Breasts, Pork Chops, Marinated Meats, etc We do 4 different stuffed chicken breasts Spinach Feta, Cajun Wild Rice, Cordon Bleu, Broccoli Cheese 2 different marinated Chickens Honey-Ginger and Jamican Jerk 3 Dif...

apcowboy · apcowboy

Tops Introduces the StakBurgerJul 5, 2011 10:56 AM, By SN STAFF WILLIAMSVILLE, N.Y. — Tops Holding Corp. has introduced a new proprietary burger. The StakBurger contains seasoned pork sandwiched between two layers of lean ground chuck. It is available in three seasoned pork flavors: toasted oni...

Traveling Meatman · Traveling Meatman

I just want to say that the site is growing so fast, looks great, fdarn has done a great job and I enjoy being a member here. this is a great group of cutters. lot of you here I would like to work with.

apcowboy · apcowboy

new member, Paulo, gives us another new flag to fly. he is from Brazil. WELCOME & THANKS PAULO

apcowboy · apcowboy

A new site I found today that some may find interesting. http://www.supermarketguru.com/

TWO NEW MEMBERS, TWO NEW FLAGS · apcowboy

Two new members has gave us two new flags to fly. ccc77 from Romania and thqin from China THANK YOU AND WELCOME

apcowboy · apcowboy

Another Distinguish Member of our Industry has join us. Don Seaquist A former retail journeyman and President of UFCW 1189 in St. Paul, MN

apcowboy · apcowboy

ALL EYES ON MEATJun 20, 2011 12:00 PM, By MATTHEW ENIS Visual merchandising tactics in meat departments can help shoppers explore new cooking ideas, distinguish between different product claims, and more. In a series of recent focus groups conducted in Chicago and the Washington, D.C., area by Sh...

apcowboy · apcowboy

After posting the picture of those yak steaks I've had the chance to talk through e-mail to Eddy Sanders, the owner of Grunniens Yak Ranch. http://www.theyakranch.com/ click the link and check out Eddys Yak Ranch. Our young cutters of the future may be cutting a lot Yak. Below is a video of anothe...

butcher29 · -

We now have new games on meatcuttersclub.com they are listed on the botton of the left hand menu. All are shockwave flash games so you may have to download the application to play them. most are atari style games so you young bloods may be bored from the lack of blood and guts. All are fun to play so enjo...

Tia Harrison · Tia Harrison

Hey! so happy to have found this forum. We are from The Butcher's Guild and are looking for a team of three butchers/cutters who can go crazy on a hind-quarter and turn it case-ready in 45 min. We want to enter a team in the Eat Real Steer Butchery Competition in September. Where are all you masters? I kno...

apcowboy · apcowboy

I ran across this on the web site Chowhound and I wish I could give this lady a STUPID SIGN I split a baby beef sandwich. And we had a very interesting chow-talk with the deli owner. Apparently baby beef is a unique-to-Toronto food item - you can literally only get the stuff here. Baby beef is veal (duh)...

apcowboy · apcowboy

Meat cutters who are paid $30 an hour now will make more than $31 by the end of thecontract, while newly hired clerks making $14 an hour will be paid more than $15 an hour by 2013, he said. Read more http://www.stamfordadvocate.com/news/article/Stop-Shop-strike-averted-as-unions-approve...

apcowboy · apcowboy

http://meatcuttersclub.com/article.htm

apcowboy · apcowboy

want to say " THANKS " to all that came tonight. Meatgrady, Kevin, sexy_beast, JohnHenry, big beef, Kar

apcowboy · apcowboy

Slaughter of cattle is allowed with restrictions (like a 'fit-for-slaughter' certificate which may be issued depending on factors like age and gender of cattle, continued economic viability etc.) in fourteen states, it is completely banned in six states, while there is no restriction in four st...

apcowboy · apcowboy

CHAT LOVERS LETS GET DOWN !!!!!!!! AND CHAT ABOUT MEAT, OR JUST SHOOT THE BULL !!!!!!!!!!!!!! CHATROOM WILL BE OPEN TONIGHT AUG. 16th at 9:00 PM E.S.T. THIS IS A OPEN CHAT, You don't have to be a member of the club to chat http://meatcuttersclub.co...

apcowboy · apcowboy

In the old days we left most of the tail on our loin steak, for you younger cutters I thought I would show you what comes off the short loins you cut, at .14 on the time frame he will cut off the tail, we use to V the fat and curl the tail up to the filet. I miss the tail part because of the taste to it. Some meat cutte...

Topic		Started By	Replies	Views	Last Post
	As Food Prices Rise, How Will Retailers Respond? (Preview) A good read, I think the last part of this carries a lot of weight. http://supermarketnews.com/viewpoints/phil-lempert/food-price-response-0706/	apcowboy	1	547	Aug 22, 2011 by masteryeti
	NEW " HALL OF FAME " MEMBER (Preview) CHECK HIM OUT, Pops Fasset of Fort Worth, Tx. http://meatcuttersclub.com/halloffame2.htm	apcowboy	0	558	Aug 22, 2011 by apcowboy
	Value Added Items ( 1 2 ) (Preview) I am curious as to what you offer as Value Added items in your markets? Stuffed Chicken Breasts, Pork Chops, Marinated Meats, etc We do 4 different stuffed chicken breasts Spinach Feta, Cajun Wild Rice, Cordon Bleu, Broccoli Cheese 2 different marinated Chickens Honey-Ginger and Jamican Jerk 3 Dif...	Big Beef	25	1423	Aug 22, 2011 by alive
	Tops Introduces the StakBurger (Preview) Tops Introduces the StakBurgerJul 5, 2011 10:56 AM, By SN STAFF WILLIAMSVILLE, N.Y. — Tops Holding Corp. has introduced a new proprietary burger. The StakBurger contains seasoned pork sandwiched between two layers of lean ground chuck. It is available in three seasoned pork flavors: toasted oni...	apcowboy	2	581	Aug 21, 2011 by Big Beef
	a comment (Preview) I just want to say that the site is growing so fast, looks great, fdarn has done a great job and I enjoy being a member here. this is a great group of cutters. lot of you here I would like to work with.	Traveling Meatman	7	528	Aug 20, 2011 by irish squirrel
	Another New FLAG !! (Preview) new member, Paulo, gives us another new flag to fly. he is from Brazil. WELCOME & THANKS PAULO	apcowboy	5	562	Aug 20, 2011 by Andrew
	SupermarketGuru.com (Preview) A new site I found today that some may find interesting. http://www.supermarketguru.com/	apcowboy	0	623	Aug 20, 2011 by apcowboy
	TWO NEW MEMBERS, TWO NEW FLAGS (Preview) Two new members has gave us two new flags to fly. ccc77 from Romania and thqin from China THANK YOU AND WELCOME	apcowboy	6	644	Aug 20, 2011 by Andrew
	Another Distinguish Member of our Industry has join us. (Preview) Another Distinguish Member of our Industry has join us. Don Seaquist A former retail journeyman and President of UFCW 1189 in St. Paul, MN	apcowboy	5	750	Aug 20, 2011 by Andrew
	ALL EYES ON MEAT (Preview) ALL EYES ON MEATJun 20, 2011 12:00 PM, By MATTHEW ENIS Visual merchandising tactics in meat departments can help shoppers explore new cooking ideas, distinguish between different product claims, and more. In a series of recent focus groups conducted in Chicago and the Washington, D.C., area by Sh...	apcowboy	0	690	Aug 20, 2011 by apcowboy
	Lets talk some more about YAK (Preview) After posting the picture of those yak steaks I've had the chance to talk through e-mail to Eddy Sanders, the owner of Grunniens Yak Ranch. http://www.theyakranch.com/ click the link and check out Eddys Yak Ranch. Our young cutters of the future may be cutting a lot Yak. Below is a video of anothe...	apcowboy	6	702	Aug 19, 2011 by butcher29
	New Games on meatcuttersclub.com (Preview) We now have new games on meatcuttersclub.com they are listed on the botton of the left hand menu. All are shockwave flash games so you may have to download the application to play them. most are atari style games so you young bloods may be bored from the lack of blood and guts. All are fun to play so enjo...	-	1	526	Aug 18, 2011 by butcher29
	Looking for the fasted 3 person team on a hindquarter to case-ready (Preview) Hey! so happy to have found this forum. We are from The Butcher's Guild and are looking for a team of three butchers/cutters who can go crazy on a hind-quarter and turn it case-ready in 45 min. We want to enter a team in the Eat Real Steer Butchery Competition in September. Where are all you masters? I kno...	Tia Harrison	22	924	Aug 18, 2011 by Tia Harrison
	GIVE THIS LADY A STUPID SIGN (Preview) I ran across this on the web site Chowhound and I wish I could give this lady a STUPID SIGN I split a baby beef sandwich. And we had a very interesting chow-talk with the deli owner. Apparently baby beef is a unique-to-Toronto food item - you can literally only get the stuff here. Baby beef is veal (duh)...	apcowboy	7	687	Aug 18, 2011 by -
	Meat Cutters who are paid $30.00 now will make more (Preview) Meat cutters who are paid $30 an hour now will make more than $31 by the end of thecontract, while newly hired clerks making $14 an hour will be paid more than $15 an hour by 2013, he said. Read more http://www.stamfordadvocate.com/news/article/Stop-Shop-strike-averted-as-unions-approve...	apcowboy	6	781	Aug 18, 2011 by -
	Some of you may find this interesting (Preview) http://meatcuttersclub.com/article.htm	apcowboy	2	744	Aug 17, 2011 by Meat Monkey
	CHAT ROOM CLOSED " THANKS " (Preview) want to say " THANKS " to all that came tonight. Meatgrady, Kevin, sexy_beast, JohnHenry, big beef, Kar	apcowboy	1	547	Aug 17, 2011 by -
	mmmmmm some one forgot to tell them !!! (Preview) Slaughter of cattle is allowed with restrictions (like a 'fit-for-slaughter' certificate which may be issued depending on factors like age and gender of cattle, continued economic viability etc.) in fourteen states, it is completely banned in six states, while there is no restriction in four st...	apcowboy	12	716	Aug 16, 2011 by louscut
	LETS GET DOWN AND CHAT ABOUT MEAT, OR JUST SHOOT THE BULL !!!!!!!!!!!!!! (Preview) CHAT LOVERS LETS GET DOWN !!!!!!!! AND CHAT ABOUT MEAT, OR JUST SHOOT THE BULL !!!!!!!!!!!!!! CHATROOM WILL BE OPEN TONIGHT AUG. 16th at 9:00 PM E.S.T. THIS IS A OPEN CHAT, You don't have to be a member of the club to chat http://meatcuttersclub.co...	apcowboy	2	1047	Aug 16, 2011 by apcowboy
	Something I miss on a Porthouse or T-bone (Preview) In the old days we left most of the tail on our loin steak, for you younger cutters I thought I would show you what comes off the short loins you cut, at .14 on the time frame he will cut off the tail, we use to V the fat and curl the tail up to the filet. I miss the tail part because of the taste to it. Some meat cutte...	apcowboy	16	1027	Aug 16, 2011 by louscut
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