General Message Board

Chef Springer · Chef Springer

I was working with a company near Seattle Washington and our first test came out dry and cracked. My schedule that we tried was as follows: 4 hours 180°f smoke dampers slightly cracked 7% 8 hours 215°f cook with auto dampers trying to achieve 12% relative humidity Any help would be great!

NEW MEMBER "Noleftthumb " WANTS TO BUY · apcowboy

NEW MEMBER "Noleftthumb " WANTS TO BUY A HOBART BOWL CHOPPER, A STAND UP MODEL This is the 40QT. he could get away with the 25 Qt also IF YOU HAVE ONE, ANSWER HERE OR SEND ME A E-MAIL TO apcowboy@hotmail.com AND I'LL PAST IT ON TO HIM

Dalthyrian · Dalthyrian

Just got a fax in from C&S saying effective 3/1/2012 every ground beef/pork/poultry/veal/lamb package has to have the nutrition labels on there. I was under the impression I could just change my grinds to say "Ground Chuck/Sirloin/Round" without the percentages and circumvent t...

apcowboy · apcowboy

A recent Atlantic blog post by James McWilliams got our ire up! Not only because he insults a BG member, Berlin Reed, but because his sloppy reporting takes swipes at the work of all good butchers. THE IMAGE WILL LINK YOU TO THE ARTICLE. Below is our response, followed by Berlin Reed’s response. Here is...

apcowboy · apcowboy

Brother Jesse of Indiana butchers supply says he knows you not changing your blades out often enough so he going to help you out with a 10% off deal Meat Cutting Band Saw Blades 10% Off for Meat Cutter Club Members Get 10% off any quantity, any size of our stock 4 blade bundles of meat cutting band saw bla...

apcowboy · apcowboy

National Butchers' Week was set up five years ago by leading business-to-business magazine Meat Trades Journal to promote the craft skills, knowledge and profile of retail butchers across the UK by leading a week of special focus and activities. READ MORE http://www.nationalbutchersweek.co...

MEET NEW SCOTLAND MASTER BUTCHER MEMBER · apcowboy

MEET NEW SCOTTLISH MASTER BUTCHER CLUB MEMBER, ALEX MITCHELL OWNER OF HE IS A AWARD WINNING MASTER BUTCHER, A MEMBER OF AND A MEMBER OF THE 2012 marks a v...

apcowboy · apcowboy

Fdarn made the Club Shield with the word PRIDE on it, He had tried to put " Pride in our Trade " but the program he used wouldn't bend the letters for him, So after seeing some work Jetplane did I ask him if he could do it for us. He has took care of the problem for us. It's now over our message board SO I JUST WAN...

Burgermeister · Burgermeister

A pet peeve of mine What is the proper response when a customer says "thank you"? A: No problem B: Yep C: uh huh D None of the above

apcowboy · apcowboy

FOR THE MONTH OF JAN GOES TO, Master_Meat_Sawman IN APPRECIATION FOR HIS PARTICIPATION ON OUR MESSAGE BOARD WITH GREAT ANSWERS & SUPPORT, HE HAS BEEN A MEMBER SINCE APR 1, 2011 AND IS A VETERAN MEMBER WITH 136 POSTS OR COMMENTS. THANK YOU MASTER_MEAT_SAWMAN...

apcowboy · apcowboy

The below is a message I got on the post I have there about stopping the shortages of meat cutters. It's very encouraging words and I think you will agree this man has our trade in his blood. Also shows that GOOD MEAT & GOOD CUSTOMER SERVICE OVER COMES As a store owner I am the cutter as well. Trying to...

NEW MEMBER HAS AWARD WINNING WING SAUCE · apcowboy

MEET OUR NEW MEMBER ERIC HINES OWNER OF "Rick's Wicked Wing Sauce" Is a Nationally recognized,Award winning sauce that has been described as "Amazing" and Addictive" CHECK OUT HIS WEB SITE, YOU MAY WANT TO BUY A FEW BOTTLES OF HIS SAUCE, www.wickedwings...

apcowboy · apcowboy

I know a lot of you are eating those old fat well marble ribeyes,Strips, T-bones & 1 inch sirloin steaks with a 1/4 trim, so I thought I would let you see how to eat healthy

" THANKS & BEING A VETERAN MEMBER · apcowboy

I want to THANK all members for making the MEATCUTTERSCLUB a VERY ACTIVE Club & web site. We are now in 35 countries around the world. Last month we had 21,400 hits to the site. Some of the new members has ask me how long it takes to be a Veteran Member of the Club. This depends on them, 5 to 10 post or...

apcowboy · apcowboy

Due to popular demand, Meat Trades Journal will once again be running two regional Butchers' Fair events in 2012 (one in the Summer and one in the Autumn), giving butchers around the country a chance to find plenty of inspiration and to feast their eyes on all the exciting new products and equipment be...

FemaleCutter96 · FemaleCutter96

What is an unacceptable Pack date on Boxed beef. I always thought if it was over 15 days from pack date it was becoming too old... We are getting pack dates from like dec 21. I went to pick some up today and I gave it back to them... They didnt argue with me but would like to find a solid time frame. Any help on th...

apcowboy · apcowboy

check out the prices in this video, when I came into the business Choice T-bones sold for $.79 lb, no tail was taken off, the fat trim was 1/2 on all steaks,no inside fat was taken off, only V out. listen close to it and you will hear some of the rules & regulations we had back then. one of them will be abo...

apcowboy · apcowboy

States and areas with the highest published employment, location quotients, and wages for this occupation are provided when you get down to the maps, run your curser over each state for wages Lot of info here, worth the time to check it out http://www.bls.gov/oes/current/oes513021.htm

Sunday · Sunday

When I started managing in October the GP was 8%. Nov I brought it up to 12%. Dec we stood at 18%. January we came in at 25%. Not bad . Thanks guys and gals for all your advice and help here on the Meat Cutters Club. Going on vacation in Feb and coming back on the 29th, just in time to do Feb's inventory. H...

apcowboy · apcowboy

GOES TO JETPLANE FOR HIS SUPPORT IN THE CLUB FOR MAKING OUR " NEW CLUB GRAPHIC SHIELD ", NEW BUSINESS SPOTLIGHT GRAPHIC. OUR COMING NEW GOLDEN KNIFE AWARD. HE HAS AGREE TO BE THE CLUB GRAPHIC ARTIST AND WORK WITH WEB MASTER FDARN TO IMPROVE OUR SITE & GRAPHICS. HE HAS BEEN A MEMBER SINCE OCT...

Topic		Started By	Replies	Views	Last Post
	Anybody have a cook schedule for smoked dog bones? (Preview) I was working with a company near Seattle Washington and our first test came out dry and cracked. My schedule that we tried was as follows: 4 hours 180°f smoke dampers slightly cracked 7% 8 hours 215°f cook with auto dampers trying to achieve 12% relative humidity Any help would be great!	Chef Springer	0	944	Feb 12, 2012 by Chef Springer
	NEW MEMBER "Noleftthumb " WANTS TO BUY (Preview) NEW MEMBER "Noleftthumb " WANTS TO BUY A HOBART BOWL CHOPPER, A STAND UP MODEL This is the 40QT. he could get away with the 25 Qt also IF YOU HAVE ONE, ANSWER HERE OR SEND ME A E-MAIL TO apcowboy@hotmail.com AND I'LL PAST IT ON TO HIM	apcowboy	0	471	Feb 11, 2012 by apcowboy
	USDA Requires nutrition information on all ground packages :( (Preview) Just got a fax in from C&S saying effective 3/1/2012 every ground beef/pork/poultry/veal/lamb package has to have the nutrition labels on there. I was under the impression I could just change my grinds to say "Ground Chuck/Sirloin/Round" without the percentages and circumvent t...	Dalthyrian	8	946	Feb 11, 2012 by butcher29
	Atlantic Post Butchers The Truth About Meat [and we respond (Preview) A recent Atlantic blog post by James McWilliams got our ire up! Not only because he insults a BG member, Berlin Reed, but because his sloppy reporting takes swipes at the work of all good butchers. THE IMAGE WILL LINK YOU TO THE ARTICLE. Below is our response, followed by Berlin Reed’s response. Here is...	apcowboy	2	776	Feb 11, 2012 by Ken Johnson
	Meat Cutting Band Saw Blades 10% Off for Meat Cutter Club Members (Preview) Brother Jesse of Indiana butchers supply says he knows you not changing your blades out often enough so he going to help you out with a 10% off deal Meat Cutting Band Saw Blades 10% Off for Meat Cutter Club Members Get 10% off any quantity, any size of our stock 4 blade bundles of meat cutting band saw bla...	apcowboy	3	1145	Feb 10, 2012 by Seattle2TexasX
	National Butchers' Week (Preview) National Butchers' Week was set up five years ago by leading business-to-business magazine Meat Trades Journal to promote the craft skills, knowledge and profile of retail butchers across the UK by leading a week of special focus and activities. READ MORE http://www.nationalbutchersweek.co...	apcowboy	3	619	Feb 10, 2012 by mablanchard
	MEET NEW SCOTLAND MASTER BUTCHER MEMBER (Preview) MEET NEW SCOTTLISH MASTER BUTCHER CLUB MEMBER, ALEX MITCHELL OWNER OF HE IS A AWARD WINNING MASTER BUTCHER, A MEMBER OF AND A MEMBER OF THE 2012 marks a v...	apcowboy	7	971	Feb 10, 2012 by RIBEYE1877
	SPECIAL THANKS TO JETPLANE (Preview) Fdarn made the Club Shield with the word PRIDE on it, He had tried to put " Pride in our Trade " but the program he used wouldn't bend the letters for him, So after seeing some work Jetplane did I ask him if he could do it for us. He has took care of the problem for us. It's now over our message board SO I JUST WAN...	apcowboy	8	531	Feb 10, 2012 by RIBEYE1877
	What would be the correct response when a customer says "thank you"? (Preview) A pet peeve of mine What is the proper response when a customer says "thank you"? A: No problem B: Yep C: uh huh D None of the above	Burgermeister	15	3625	Feb 10, 2012 by RIBEYE1877
	GOLD KNIFE AWARD FOR JAN (Preview) FOR THE MONTH OF JAN GOES TO, Master_Meat_Sawman IN APPRECIATION FOR HIS PARTICIPATION ON OUR MESSAGE BOARD WITH GREAT ANSWERS & SUPPORT, HE HAS BEEN A MEMBER SINCE APR 1, 2011 AND IS A VETERAN MEMBER WITH 136 POSTS OR COMMENTS. THANK YOU MASTER_MEAT_SAWMAN...	apcowboy	17	1065	Feb 9, 2012 by sausagemaker
	Encouraging words from a pro cutter (Preview) The below is a message I got on the post I have there about stopping the shortages of meat cutters. It's very encouraging words and I think you will agree this man has our trade in his blood. Also shows that GOOD MEAT & GOOD CUSTOMER SERVICE OVER COMES As a store owner I am the cutter as well. Trying to...	apcowboy	4	569	Feb 9, 2012 by Pete the Meat
	NEW MEMBER HAS AWARD WINNING WING SAUCE (Preview) MEET OUR NEW MEMBER ERIC HINES OWNER OF "Rick's Wicked Wing Sauce" Is a Nationally recognized,Award winning sauce that has been described as "Amazing" and Addictive" CHECK OUT HIS WEB SITE, YOU MAY WANT TO BUY A FEW BOTTLES OF HIS SAUCE, www.wickedwings...	apcowboy	4	1264	Feb 9, 2012 by Pete the Meat
	Choosing Meats Wisely (Preview) I know a lot of you are eating those old fat well marble ribeyes,Strips, T-bones & 1 inch sirloin steaks with a 1/4 trim, so I thought I would let you see how to eat healthy	apcowboy	6	832	Feb 9, 2012 by Pete the Meat
	" THANKS & BEING A VETERAN MEMBER (Preview) I want to THANK all members for making the MEATCUTTERSCLUB a VERY ACTIVE Club & web site. We are now in 35 countries around the world. Last month we had 21,400 hits to the site. Some of the new members has ask me how long it takes to be a Veteran Member of the Club. This depends on them, 5 to 10 post or...	apcowboy	3	810	Feb 9, 2012 by Pete the Meat
	Butchers' Fair events in 2012 (Preview) Due to popular demand, Meat Trades Journal will once again be running two regional Butchers' Fair events in 2012 (one in the Summer and one in the Autumn), giving butchers around the country a chance to find plenty of inspiration and to feast their eyes on all the exciting new products and equipment be...	apcowboy	0	466	Feb 8, 2012 by apcowboy
	Boxed Beef (Preview) What is an unacceptable Pack date on Boxed beef. I always thought if it was over 15 days from pack date it was becoming too old... We are getting pack dates from like dec 21. I went to pick some up today and I gave it back to them... They didnt argue with me but would like to find a solid time frame. Any help on th...	FemaleCutter96	8	963	Feb 8, 2012 by Big Beef
	IN THE DAY (Preview) check out the prices in this video, when I came into the business Choice T-bones sold for $.79 lb, no tail was taken off, the fat trim was 1/2 on all steaks,no inside fat was taken off, only V out. listen close to it and you will hear some of the rules & regulations we had back then. one of them will be abo...	apcowboy	7	529	Feb 8, 2012 by Love To Cut
	Butchers and Meat Cutters Employment and Wages, 2010 (Preview) States and areas with the highest published employment, location quotients, and wages for this occupation are provided when you get down to the maps, run your curser over each state for wages Lot of info here, worth the time to check it out http://www.bls.gov/oes/current/oes513021.htm	apcowboy	4	570	Feb 8, 2012 by Mainemeatman
	Just have to brag a little bit (Preview) When I started managing in October the GP was 8%. Nov I brought it up to 12%. Dec we stood at 18%. January we came in at 25%. Not bad . Thanks guys and gals for all your advice and help here on the Meat Cutters Club. Going on vacation in Feb and coming back on the 29th, just in time to do Feb's inventory. H...	Sunday	10	555	Feb 8, 2012 by Andrew
	FEB GOLD KNIFE AWARD FOR CLUB SUPPORT (Preview) GOES TO JETPLANE FOR HIS SUPPORT IN THE CLUB FOR MAKING OUR " NEW CLUB GRAPHIC SHIELD ", NEW BUSINESS SPOTLIGHT GRAPHIC. OUR COMING NEW GOLDEN KNIFE AWARD. HE HAS AGREE TO BE THE CLUB GRAPHIC ARTIST AND WORK WITH WEB MASTER FDARN TO IMPROVE OUR SITE & GRAPHICS. HE HAS BEEN A MEMBER SINCE OCT...	apcowboy	18	793	Feb 8, 2012 by Andrew
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