General Message Board

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...

Andrew · Andrew

today I was ask if we carried chicken oysters by a guy that was in his 60's. I was honest with him and told him I never had heard of anything like that but would check to see if we could get them, my meat director laugh and said there is no sure thing. anybody know what he is talking about

apcowboy · apcowboy

ANYBODY TELL ME WHAT THIS IS any

apcowboy · apcowboy

This instructional videos explains how to use the Small Meat Plant Feasibility Template, which is located on the Robert M. Kerr Food & Agricultural Products Center website under the Agribusiness Economics page in the Resources box.

apcowboy · apcowboy

Old school. Ron Silver, the owner of Bubby's restaurant in Brooklyn, recently put a word on his menu you don't often see anymore: lard. The white, creamy, processed fat from a pig. And he didn't use the word just once. For a one-night-only "Lard Exoneration Dinner", Silver served up lard fried pota...

MEET NEW UK MEMBER COLDSMOKING · apcowboy

MEET NEW UK MEMBER COLDSMOKING He has been cold smoking foods for many years now, He consistently produce the most wonderful smoked salmon, smoked cheese, smoked meats and fish He is the owner of the web site http://www.coldsmoking.co.uk/ and has a GREAT blog...

KY LADY CUTTER · KY LADY CUTTER

Dietshttp://darenwms.blogspot.com/2011/12/great-news-for-beef-lovers-bold-new.html

apcowboy · apcowboy

MEET NEW MEMBER, ( MACKSAPP ) He is Director of Operations at http://whiteoakpastures.com/ New certified humane beef processing plant. You can read more about his achievements at http://whiteoakpastures.com/team.html Check out Brian's Vide...

apcowboy · apcowboy

Brother Jim Henry sent this to me to show how fresh this sausage is!!! CHECK IT OUT AND SEE IF YOU CAN MAKE IT THIS FRESH

apcowboy · apcowboy

Retailers are recognized for beef programs Safeway, Harris Teeter, Broulim's Fresh Foods, and Haggen and TOP Food & Drug received National Retail Beef Backer awards, funded by the Beef Checkoff Program. The awards, given since 2006, recognize retail efforts to promote beef at the point of sa...

apcowboy · apcowboy

MEET NEW MEMBER, ( Chef Springer ) HE IS WITH MAKERS OF LARGE SCALE FOOD PROCESSING EQUIPMENT, PRIMARILY OVENS IF YOU INTERESTED IN SOME NEW EQUIPMENT CHECK OUT HIS WEB SITE & TALK WITH HIM. http://www.enviro-pak.com/ WELCOME TO THE CLUB CHEF SPRINGER

apcowboy · apcowboy

HEYYYYYYYY HAS THE MEAT WRAPPER BEEN SMOKING THAT STUFF AGAIN ???

kar · kar

here is a tip for chicken wings prep ! for someone that just dont know how to do it !! http://shine.yahoo.com/gametime/prep-chicken-wings-appetizers-225200101.html

apcowboy · apcowboy

Brother Rick posted this on Face Book and I JUST HAD to bring it over here LOLRick says, I have heard of tough round steak, but this is extreme!

apcowboy · apcowboy

SEE WHAT SOUTHERN BELLE IS OUR EDITORS PICK OF THE MONTH CHECK HER OUT !! FRONT PAGE http://meatcuttersclub.com/

Dan Dan the Meat Man · Dan Dan the Meat Man

I've been in the trade for 35 years and all of a sudden I'm seeing alot of post about " grind logs", what are they, and who requires them? Is it a government thing or company policy? I haven't a clue as to how I could track what goes into my grind.

KY LADY CUTTER · KY LADY CUTTER

I found this interesting, it's from the book, Bridgestone Guides, John McKenna is the author Factory farming of animals is an obscenity, and we should not eat the meat that comes out of them. Such food is unhealthy for us, as eaters and as human beings, as well as being deeply unhealthy for the plane...

Topic		Started By	Replies	Views	Last Post
	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
	I have a weird question (Preview) today I was ask if we carried chicken oysters by a guy that was in his 60's. I was honest with him and told him I never had heard of anything like that but would check to see if we could get them, my meat director laugh and said there is no sure thing. anybody know what he is talking about	Andrew	7	574	Feb 8, 2012 by Andrew
	ANYBODY TELL ME WHAT THIS IS (Preview) ANYBODY TELL ME WHAT THIS IS any	apcowboy	10	498	Feb 8, 2012 by Pete the Meat
	Small Meat Plant Feasibility Template (Preview) This instructional videos explains how to use the Small Meat Plant Feasibility Template, which is located on the Robert M. Kerr Food & Agricultural Products Center website under the Agribusiness Economics page in the Resources box.	apcowboy	0	429	Feb 7, 2012 by apcowboy
	LARD MAKING A COME BACK ?? (Preview) Old school. Ron Silver, the owner of Bubby's restaurant in Brooklyn, recently put a word on his menu you don't often see anymore: lard. The white, creamy, processed fat from a pig. And he didn't use the word just once. For a one-night-only "Lard Exoneration Dinner", Silver served up lard fried pota...	apcowboy	3	599	Feb 7, 2012 by Pete the Meat
	MEET NEW UK MEMBER COLDSMOKING (Preview) MEET NEW UK MEMBER COLDSMOKING He has been cold smoking foods for many years now, He consistently produce the most wonderful smoked salmon, smoked cheese, smoked meats and fish He is the owner of the web site http://www.coldsmoking.co.uk/ and has a GREAT blog...	apcowboy	6	995	Feb 7, 2012 by Chef Springer
	Beef getting good press for a change (Preview) Dietshttp://darenwms.blogspot.com/2011/12/great-news-for-beef-lovers-bold-new.html	KY LADY CUTTER	5	478	Feb 7, 2012 by masteryeti
	NEW MEMBER, A DISTINGUISH MEMBER OF OUR U.S. MEAT INDUSTRY (Preview) MEET NEW MEMBER, ( MACKSAPP ) He is Director of Operations at http://whiteoakpastures.com/ New certified humane beef processing plant. You can read more about his achievements at http://whiteoakpastures.com/team.html Check out Brian's Vide...	apcowboy	15	729	Feb 7, 2012 by meatlady1
	CAN YOU MAKE SAUSAGE THIS FRESH (Preview) Brother Jim Henry sent this to me to show how fresh this sausage is!!! CHECK IT OUT AND SEE IF YOU CAN MAKE IT THIS FRESH	apcowboy	10	589	Feb 7, 2012 by meatlady1
	Retailers are recognized for beef programs (Preview) Retailers are recognized for beef programs Safeway, Harris Teeter, Broulim's Fresh Foods, and Haggen and TOP Food & Drug received National Retail Beef Backer awards, funded by the Beef Checkoff Program. The awards, given since 2006, recognize retail efforts to promote beef at the point of sa...	apcowboy	0	516	Feb 6, 2012 by apcowboy
	NEW DISTINGUISH MEMBER OF U.S. FOOD PROCESSING EQUIPMENT (Preview) MEET NEW MEMBER, ( Chef Springer ) HE IS WITH MAKERS OF LARGE SCALE FOOD PROCESSING EQUIPMENT, PRIMARILY OVENS IF YOU INTERESTED IN SOME NEW EQUIPMENT CHECK OUT HIS WEB SITE & TALK WITH HIM. http://www.enviro-pak.com/ WELCOME TO THE CLUB CHEF SPRINGER	apcowboy	6	1171	Feb 6, 2012 by 55plymouth
	HAS THE MEAT WRAPPER BEEN (Preview) HEYYYYYYYY HAS THE MEAT WRAPPER BEEN SMOKING THAT STUFF AGAIN ???	apcowboy	6	619	Feb 6, 2012 by Candy Bar
	tips for someone that want to do chicken wings ! (Preview) *here is a tip for chicken wings prep ! for someone that just dont know how to do it !!* *http://shine.yahoo.com/gametime/prep-chicken-wings-appetizers-225200101.html*	kar	2	465	Feb 6, 2012 by Candy Bar
	extreme tough eye round steak (Preview) Brother Rick posted this on Face Book and I JUST HAD to bring it over here LOLRick says, I have heard of tough round steak, but this is extreme!	apcowboy	4	488	Feb 5, 2012 by Mainemeatman
	CHECK THIS OUT (Preview) SEE WHAT SOUTHERN BELLE IS OUR EDITORS PICK OF THE MONTH CHECK HER OUT !! FRONT PAGE http://meatcuttersclub.com/	apcowboy	0	502	Feb 4, 2012 by apcowboy
	Grind Logs?? (Preview) I've been in the trade for 35 years and all of a sudden I'm seeing alot of post about " grind logs", what are they, and who requires them? Is it a government thing or company policy? I haven't a clue as to how I could track what goes into my grind.	Dan Dan the Meat Man	14	1949	Feb 3, 2012 by Mahotey
	I found this interesting (Preview) I found this interesting, it's from the book, Bridgestone Guides, John McKenna is the author Factory farming of animals is an obscenity, and we should not eat the meat that comes out of them. Such food is unhealthy for us, as eaters and as human beings, as well as being deeply unhealthy for the plane...	KY LADY CUTTER	2	511	Feb 3, 2012 by Mainemeatman
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