General Message Board

apcowboy · apcowboy

when you hiring a new cutter and you give him or her a cutting test, what are you looking for.

apcowboy · apcowboy

Anyone looking for a job in the 33952 Zip Code area, (PORT CHARLOTTE FL ) We need an experienced meat cutter and sausage maker who knows how to work the newer Koch equip thats computerized...thanks for looking please contact kallis33952@yahoo.com if qualified

Burgermeister · Burgermeister

Don't want to offend anyone. I know some of you smoke. I'd rather have a smoker who's a good worker than a flake who doesn't smoke. I think that if you have enough pride in your work to become a member here, then you're very likely to be a good worker. Also, we're all entitled to a 10 minute break for every 4 h...

apcowboy · apcowboy

Fdarn, ( webmaster) wants to ask our members what they would like to see on the site. Looking for feedback of what you would like to see on the Front page that you could use, or on the message board. Reply here or e-mail, apcowboy@hotmail.com, fdarn@hotmail.com

Sunday · Sunday

Hello all, Dont want to get to personal or anything but I am wondering what the hourly wage for meat cutters is out there in the world. Also how about managers and assistant managers? I am wondering what the difference is between countries. thanks

sausagemaker · sausagemaker

I need another smokehouse and heard about the LITTLE DAVID SMOKEHOUSE brand has anyone ever used one.

apcowboy · apcowboy

THINK about what you do before casting stones at us !!!

apcowboy · apcowboy

Improve Middle Meat Sales with Merchandising TechniqueBeef Alternative Merchandising http://www.beefretail.org/beefalternativemerchandising.aspx

apcowboy · apcowboy

http://www.beefretail.org/bargainbeefbundles.aspx In-Store Signage is also available on the Bargain Beef Bundles Point-of-Sale page.

ReeceLagunas · ReeceLagunas

http://austintexasbutcher.blogspot.com/2011/12/how-to-home-made-boudin.html

sanpossobetto · sanpossobetto

http://www.youtube.com/watch?v=6gwr8P9eMeQ&feature=related-- Edited by sanpossobetto on Thursday 8th of December 2011 06:13:53 PM

apcowboy · apcowboy

K-Mart stopped using case-ready beef, ground beef and pork in mid-spring of 2002, returning to butcher-cut preparation to "ensure consistent quality and freshness," according to spokesperson Susan Dennis. Perception is a critical factor in the acceptance of case-ready meat. For the consum...

apcowboy · apcowboy

Demand for Choice beef causes supply ripples MeatPoultry.com, Dec. 7, 2011 by Meat&Poultry Staff WOOSTER, Ohio – The price gap between Select grade boxed beef and Choice grade or better is greatly impacted by supply and demand. Recent shifts in merchandising resulted in more high-quality b...

Big Beef · Big Beef

So a few weeks ago I started working in a new market, Standard Market in Westmont IL I could go on and on about what makes my shop different from everyone elses but let's just say this is a real butcher shoppe. Now to my story Last week I was approached by my new friends at La Quercia. They are putting up some b...

apcowboy · apcowboy

I love rib steak, ribeyes & I love raw, fried oysters BUT I don't think I could handle them together LOL

KevinJRS · KevinJRS

As many of you are aware the store has now been open for about 8 weeks. I've been trying to keep in touch with Leon as much as possible, but haven't had much time to give an update on here. Still waiting on food stamps so we have really been crippled as far as sales go there. Week 7 Sales ~$1400 Week 8 Sales ~$15...

Tia · Tia

Ok, when I give people a ride in my jeep, they say it smells like meat...sometimes they say it smells a bit sour.... I use the cheap rag rugs on the floor and wash them weekly, and when they fall apart goto the dollar store and buy new. Anyone else have this problem with their work vehicle? Thanks Tia

sausagemaker · sausagemaker

I am using an Pro Smoker it has a very uneven heat. Model 300 it holds 150 to 200 pounds. I have ordered a new fan $450.00 and should have it by Tue. If anyone is using a PS smoker now or has used one what kind of performance did you have re. even heat. The top and bottom sticks are over cooking and the middle o...

Mahotey · Mahotey

Do you think the high prices will curb sales? We have been busy but we have deer season going on now too. Can't tell yet how my retail is doing.

sanpossobetto · sanpossobetto

alguien sabe como deshuesar la cola de vaca? aqui teneis una foto un poco borrosa de la cola deshuesada sacado de un libro de carniceria

Topic		Started By	Replies	Views	Last Post
	when hiring a new cutter (Preview) when you hiring a new cutter and you give him or her a cutting test, what are you looking for.	apcowboy	18	1067	Dec 17, 2011 by meathead3
	Looking for a experienced meat cutter and sausage maker (Preview) Anyone looking for a job in the 33952 Zip Code area, (PORT CHARLOTTE FL ) We need an experienced meat cutter and sausage maker who knows how to work the newer Koch equip thats computerized...thanks for looking please contact kallis33952@yahoo.com if qualified	apcowboy	10	940	Dec 16, 2011 by sanpossobetto
	Would you prefer a crew of all non smokers? (Preview) Don't want to offend anyone. I know some of you smoke. I'd rather have a smoker who's a good worker than a flake who doesn't smoke. I think that if you have enough pride in your work to become a member here, then you're very likely to be a good worker. Also, we're all entitled to a 10 minute break for every 4 h...	Burgermeister	22	672	Dec 16, 2011 by Burgermeister
	A little feed back PLEASE (Preview) Fdarn, ( webmaster) wants to ask our members what they would like to see on the site. Looking for feedback of what you would like to see on the Front page that you could use, or on the message board. Reply here or e-mail, apcowboy@hotmail.com, fdarn@hotmail.com	apcowboy	7	766	Dec 15, 2011 by Burgermeister
	Meat Department Wages (Preview) Hello all, Dont want to get to personal or anything but I am wondering what the hourly wage for meat cutters is out there in the world. Also how about managers and assistant managers? I am wondering what the difference is between countries. thanks	Sunday	14	704	Dec 15, 2011 by KevinJRS
	Has Anyone heard of or usae a LITTLE DAVID SMOKEHOUSE (Preview) I need another smokehouse and heard about the LITTLE DAVID SMOKEHOUSE brand has anyone ever used one.	sausagemaker	7	2188	Dec 15, 2011 by apcowboy
	For the vegetarians that like to write me nasty letters (Preview) THINK about what you do before casting stones at us !!!	apcowboy	9	678	Dec 15, 2011 by butcher29
	Improve Middle Meat Sales (Preview) Improve Middle Meat Sales with Merchandising TechniqueBeef Alternative Merchandising http://www.beefretail.org/beefalternativemerchandising.aspx	apcowboy	0	611	Dec 14, 2011 by apcowboy
	Bargain Beef Bundles (Preview) http://www.beefretail.org/bargainbeefbundles.aspx In-Store Signage is also available on the Bargain Beef Bundles Point-of-Sale page.	apcowboy	0	528	Dec 14, 2011 by apcowboy
	How-to: Home Made Boudin. (Preview) http://austintexasbutcher.blogspot.com/2011/12/how-to-home-made-boudin.html	ReeceLagunas	1	726	Dec 14, 2011 by sausagemaker
	PRESENTACION DE CARNE EN EXPOSITOR /FOTOS & VIDEO (Preview) http://www.youtube.com/watch?v=6gwr8P9eMeQ&feature=related-- Edited by sanpossobetto on Thursday 8th of December 2011 06:13:53 PM	sanpossobetto	3	886	Dec 13, 2011 by sanpossobetto
	Case Ready ???? (Preview) K-Mart stopped using case-ready beef, ground beef and pork in mid-spring of 2002, returning to butcher-cut preparation to "ensure consistent quality and freshness," according to spokesperson Susan Dennis. Perception is a critical factor in the acceptance of case-ready meat. For the consum...	apcowboy	5	1534	Dec 13, 2011 by masteryeti
	Demand for Choice beef causes supply ripples (Preview) Demand for Choice beef causes supply ripples MeatPoultry.com, Dec. 7, 2011 by Meat&Poultry Staff WOOSTER, Ohio – The price gap between Select grade boxed beef and Choice grade or better is greatly impacted by supply and demand. Recent shifts in merchandising resulted in more high-quality b...	apcowboy	3	502	Dec 13, 2011 by masteryeti
	I have to brag a bit (Preview) So a few weeks ago I started working in a new market, Standard Market in Westmont IL I could go on and on about what makes my shop different from everyone elses but let's just say this is a real butcher shoppe. Now to my story Last week I was approached by my new friends at La Quercia. They are putting up some b...	Big Beef	9	639	Dec 13, 2011 by masteryeti
	Carpetbag Steak (Preview) I love rib steak, ribeyes & I love raw, fried oysters BUT I don't think I could handle them together LOL	apcowboy	11	625	Dec 13, 2011 by masteryeti
	Update on the shop. (Preview) As many of you are aware the store has now been open for about 8 weeks. I've been trying to keep in touch with Leon as much as possible, but haven't had much time to give an update on here. Still waiting on food stamps so we have really been crippled as far as sales go there. Week 7 Sales ~$1400 Week 8 Sales ~$15...	KevinJRS	9	512	Dec 12, 2011 by Saw Lady
	Do others think your ride smells like a meat shop? (Preview) Ok, when I give people a ride in my jeep, they say it smells like meat...sometimes they say it smells a bit sour.... I use the cheap rag rugs on the floor and wash them weekly, and when they fall apart goto the dollar store and buy new. Anyone else have this problem with their work vehicle? Thanks Tia	Tia	5	539	Dec 12, 2011 by butcher29
	Used model #300 Pro Smoker trouble (Preview) I am using an Pro Smoker it has a very uneven heat. Model 300 it holds 150 to 200 pounds. I have ordered a new fan $450.00 and should have it by Tue. If anyone is using a PS smoker now or has used one what kind of performance did you have re. even heat. The top and bottom sticks are over cooking and the middle o...	sausagemaker	0	693	Dec 11, 2011 by sausagemaker
	Holiday sales (Preview) Do you think the high prices will curb sales? We have been busy but we have deer season going on now too. Can't tell yet how my retail is doing.	Mahotey	1	464	Dec 11, 2011 by RJ
	deshuesado de rabo de ternera (Preview) alguien sabe como deshuesar la cola de vaca? aqui teneis una foto un poco borrosa de la cola deshuesada sacado de un libro de carniceria	sanpossobetto	2	590	Dec 11, 2011 by sanpossobetto
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