General Message Board

apcowboy · apcowboy

this a link to a grocery chain in the philippines, go to page two and see how much a can of Folgers Classic coffee cost. GUESS I would have to stop drinking coffee there lol Check out some of the other prices. http://www.myayala.com/shop/categs.asp?k=Grocery-philippines&rmode=1&...

apcowboy · apcowboy

Excalibur Seasoning Company, Ltd. ...

qualitycuts · qualitycuts

Are there more products than this; - locally made brisket. - imported lard fumet. - Fresh rolled pork belly - ostragnof cuts. -stayfry cuts - belly meat for making pate. - belly fats for making pate. If any body has more products he/she is wecome to share with us.

apcowboy · apcowboy

GIVE ME THE NAMES OF TEN SIRLOIN STEAKS FROM THE SIRLOIN SUBPRIMAL In most of the US, the word "sirloin steak" does not mean the strip loin steak, BUT INSTEAD means one of ten different steaks. All ten steaks are cut from the subprimal "Beef Loin, Sirloin" HOW MANY OF THE 10 CAN YOU NAME ??

apcowboy · apcowboy

BACK ON MY PET PEEVE !!National Beef Backer Awards backs a "Chain Restaurant" category MEAT CUTTER OF THE YEAR AWARD, WHERE is the Chain Store, Independent, Butcher Shop,Packing House, MEAT CUTTER OF THE YEAR AWARD ?? Texas Roadhouse, based in Louisville, earned a National Beef Backer Awar...

apcowboy · apcowboy

I get many letters from vegetarian & PETA activists about this site, BEFORE you nuts send me any more letters, I think you need to read the history of man, IF you nuts believe in God, maybe you need to read this and get back to your Christian Faith. Christians are not forbidden to eat meat. Any meat m...

apcowboy · apcowboy

In this video, Erik Williams, executive chef of MK Restaurant in Chicago, uses the sous vide method for a tenderloin. In this method, food (meat or vegetables) is sealed in a plastic bag. The plastic bag is put into hot (but not boiling) water, heated to around 140°F. The bood in the plastic bag cooks fo...

apcowboy · apcowboy

I THINK THIS IS A GOOD READ, CHECK OUT ALL THE SIDE BAR STORYS TOO. https://sites.google.com/site/meatcuttersclub/when-is-a-cow-more-than-a-cow

apcowboy · apcowboy

I'll make this one a little easy for you, what part of the beef loin does the bavette steak come from?? Be careful Google may lie to you LOL

apcowboy · apcowboy

Club Members, Our SISTER, JOLEEN & her husband, LOU, NEEDS OUR PRAYERS. So far Lou has lost central vision in one eye. Is having surgery to hopefully stop it from progressing. There's a blocked blood vessel. They'll have a look at the other eye and make sure it's ok too. That's for Tuesday. T...

Meat Monkey · Meat Monkey

Anybody selling Pacific Grenadier fillets in their market? This is what they look like! Apparently they are very deep bottom dwellers and live down where the light can't reach. Looks like they're literally scraping the bottom for seafood these days.

mimeatguy · mimeatguy

Got a brain fart going here, old age I guess. I know there is another name for the slab countrys you take off rib end pork loin (4-6in. slabs with blade removed then butterflied open from under rib bone) I've only worked one place that put them out that way and I just can't remember what they called them bes...

apcowboy · apcowboy

Grocer pays fines for labor law violationsA ******* grocery store employer has been cited for child labor and overtime violations. Sharon ******, owner and operator of ******** Grocery, was ordered to pay more than $12,000 in penalties and back wages following an investigation by the U.S. Depa...

apcowboy · apcowboy

apcowboy · apcowboy

apcowboy · apcowboy

WHAT is the newly designated sirloin steak in the 2010 IMPS NAMED

qualitycuts · qualitycuts

For beef steaks to be softer and tender we hung beef hyan quators for a minnimum period of one week before use in the chiller.our steak are very lovly and delisious. *rump steak fillet,T Bone.

ANOTHER " HALL OF " FAME " MEMBER · apcowboy

WE NOW HAVE 20 MEMBERS IN THE MEATCUTTERSCLUB " HALL OF FAME " CHECK OUT THE LAST ONE ON PAGE TWO https://sites.google.com/site/meatcuttersclub/meat-cutters---hall-of-frame

qualitycuts · qualitycuts

We were tought five types. neck fat,back lion fat,oval fat,belly fat and slab ribs fat.

Ken Johnson · Ken Johnson

Tuesday I was ask by a older man if I could get him a cross rib roast, HOW long has it been since anyone here has been ask that question lol below is a picture of a cross rib like we cut years ago, beside it is a picture of what a lot of meat cutters sell today for one. a boneless shoulder roast. , MY how time...

Topic		Started By	Replies	Views	Last Post
	grocery chain in the philippines (Preview) this a link to a grocery chain in the philippines, go to page two and see how much a can of Folgers Classic coffee cost. GUESS I would have to stop drinking coffee there lol Check out some of the other prices. http://www.myayala.com/shop/categs.asp?k=Grocery-philippines&rmode=1&...	apcowboy	3	1137	Apr 20, 2011 by Master_Meat_Sawman
	EXCALIBUR TIP & POUR (Preview) Excalibur Seasoning Company, Ltd. ...	apcowboy	1	1688	Apr 20, 2011 by masteryeti
	Pork Belly how many products can we make out of it. (Preview) Are there more products than this; - locally made brisket. - imported lard fumet. - Fresh rolled pork belly - ostragnof cuts. -stayfry cuts - belly meat for making pate. - belly fats for making pate. If any body has more products he/she is wecome to share with us.	qualitycuts	18	1524	Apr 19, 2011 by masteryeti
	MEAT QUESTION, SEE HOW GOOD YOU ARE !! (Preview) GIVE ME THE NAMES OF TEN SIRLOIN STEAKS FROM THE SIRLOIN SUBPRIMAL In most of the US, the word "sirloin steak" does not mean the strip loin steak, BUT INSTEAD means one of ten different steaks. All ten steaks are cut from the subprimal "Beef Loin, Sirloin" HOW MANY OF THE 10 CAN YOU NAME ??	apcowboy	17	2355	Apr 19, 2011 by apcowboy
	BACK ON MY PET PEEVE !! (Preview) BACK ON MY PET PEEVE !!National Beef Backer Awards backs a "Chain Restaurant" category MEAT CUTTER OF THE YEAR AWARD, WHERE is the Chain Store, Independent, Butcher Shop,Packing House, MEAT CUTTER OF THE YEAR AWARD ?? Texas Roadhouse, based in Louisville, earned a National Beef Backer Awar...	apcowboy	4	1076	Apr 18, 2011 by jimhenry2000
	FOR THE VEGETARIAN & PETA ACTIVISTS THAT LOVE TO WRITE ME LETTERS (Preview) I get many letters from vegetarian & PETA activists about this site, BEFORE you nuts send me any more letters, I think you need to read the history of man, IF you nuts believe in God, maybe you need to read this and get back to your Christian Faith. Christians are not forbidden to eat meat. Any meat m...	apcowboy	10	1598	Apr 18, 2011 by MeatGrady
	Sous vide is a cooking method that is becoming more popular. (Preview) In this video, Erik Williams, executive chef of MK Restaurant in Chicago, uses the sous vide method for a tenderloin. In this method, food (meat or vegetables) is sealed in a plastic bag. The plastic bag is put into hot (but not boiling) water, heated to around 140°F. The bood in the plastic bag cooks fo...	apcowboy	0	949	Apr 17, 2011 by apcowboy
	WHEN IS A COW MORE THAN A COW (Preview) I THINK THIS IS A GOOD READ, CHECK OUT ALL THE SIDE BAR STORYS TOO. https://sites.google.com/site/meatcuttersclub/when-is-a-cow-more-than-a-cow	apcowboy	2	2374	Apr 17, 2011 by apcowboy
	WHERE DOES THIS STEAK COME FROM (Preview) I'll make this one a little easy for you, what part of the beef loin does the bavette steak come from?? Be careful Google may lie to you LOL	apcowboy	8	2557	Apr 17, 2011 by apcowboy
	CLUB MEMBERS, OUR SISTER, JOLEEN NEEDS OUR PRAYERS. (Preview) Club Members, Our SISTER, JOLEEN & her husband, LOU, NEEDS OUR PRAYERS. So far Lou has lost central vision in one eye. Is having surgery to hopefully stop it from progressing. There's a blocked blood vessel. They'll have a look at the other eye and make sure it's ok too. That's for Tuesday. T...	apcowboy	11	1453	Apr 17, 2011 by deo_78
	Pacific Grenadier (Preview) Anybody selling Pacific Grenadier fillets in their market? This is what they look like! Apparently they are very deep bottom dwellers and live down where the light can't reach. Looks like they're literally scraping the bottom for seafood these days.	Meat Monkey	5	1172	Apr 17, 2011 by apcowboy
	what's another name for Country Style Slab Ribs? ( 1 2 ) (Preview) Got a brain fart going here, old age I guess. I know there is another name for the slab countrys you take off rib end pork loin (4-6in. slabs with blade removed then butterflied open from under rib bone) I've only worked one place that put them out that way and I just can't remember what they called them bes...	mimeatguy	28	7413	Apr 17, 2011 by apcowboy
	THINGS HAS CHANGE SINCE I START WORK IN MEAT MARKET AT 15 1/2 (Preview) Grocer pays fines for labor law violationsA ***** grocery store employer has been cited for child labor and overtime violations. Sharon ****, owner and operator of **** Grocery, was ordered to pay more than $12,000 in penalties and back wages following an investigation by the U.S. Depa...	apcowboy	3	1322	Apr 17, 2011 by Master_Meat_Sawman
	BEEF CHART FOR USA CUTS (Preview)	apcowboy	1	1107	Apr 17, 2011 by qualitycuts
	BEEF CHART FOR USA CUTS (Preview)	apcowboy	0	2201	Apr 16, 2011 by apcowboy
	newly designated sirloin steak (Preview) WHAT is the newly designated sirloin steak in the 2010 IMPS NAMED	apcowboy	0	991	Apr 16, 2011 by apcowboy
	WHICH OTHER STEAK IS SORFTER IN BEEF THAN TENDER FILLET. (Preview) For beef steaks to be softer and tender we hung beef hyan quators for a minnimum period of one week before use in the chiller.our steak are very lovly and delisious. *rump steak fillet,T Bone.	qualitycuts	13	1235	Apr 16, 2011 by Spinner
	ANOTHER " HALL OF " FAME " MEMBER (Preview) WE NOW HAVE 20 MEMBERS IN THE MEATCUTTERSCLUB " HALL OF FAME " CHECK OUT THE LAST ONE ON PAGE TWO https://sites.google.com/site/meatcuttersclub/meat-cutters---hall-of-frame	apcowboy	0	938	Apr 16, 2011 by apcowboy
	How many types of fats can we get from the pork. (Preview) We were tought five types. neck fat,back lion fat,oval fat,belly fat and slab ribs fat.	qualitycuts	4	1328	Apr 16, 2011 by Lena
	how long has it been since you were ask for one of these (Preview) Tuesday I was ask by a older man if I could get him a cross rib roast, HOW long has it been since anyone here has been ask that question lol below is a picture of a cross rib like we cut years ago, beside it is a picture of what a lot of meat cutters sell today for one. a boneless shoulder roast. , MY how time...	Ken Johnson	5	1566	Apr 16, 2011 by Lena
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