General Message Board

apcowboy · apcowboy

MEET THE MAN I USE TO BE A CUTTING ROOM MANAGER FOR IN 1996, 1997 Gene ( GENO ) Kiupelis Geno join us yesterday, I haven't talk with him in about 12 year. He had went back to Miami to help his mother out. He just recently move back to th...

Bill_meatcutter · Bill_meatcutter

cowboy you have a lot of info on this site, I been going through it for a few days now, very interesting and i'm still looking, a great ideal here

apcowboy · apcowboy

Are we spoiling our beef industry? From ShelfLife.ieGiAre we spoiling our beef industry?llian Hamill examines the increasingly common occurrence of blown pack spoilage (BPS) – a type of spoilage that occurs in vacuum packed meats Oct 18 2011 Irish beef is currently booming. According to Bord Bia...

apcowboy · apcowboy

Does your company let you have free hand in merchandising products or do you have to stay with the company policy of what they want merchandised

apcowboy · apcowboy

We have a new section on the site now, every month we will pick a Food Editor to show case on our front page, we have for this months pick,  owner of www.foodinfocus.com.au Natascha has been a media professional for over 12 years having worked in magazines, n...

apcowboy · apcowboy

Brother KBraker sent me this picture this evening, i'm HUNGRY NOW !!! He told me he cooked this about two hours, JUST RIGHT for me !!

hjb1309 · hjb1309

One of my customers has an American receipe using a Beef cut called "Tri-Tip" I'm not sure which cut this is in the UK.The receipe doesn't include a picture so i'm hoping one of you guys can help me.XXXXXHXXXXX

sbbutcherboy · sbbutcherboy

Here are a couple of cards we use with some heplful tips on them. We have to carry them all the time. Does anyone else have any tools like this?

apcowboy · apcowboy

How many of you bone and tie Boston Butts to make that extra money

apcowboy · apcowboy

I use to keep my cutting room set at 36 degrees, I had to go outside awhile ago for my wife to get some stuff out of her van, it's 43 outside. it was cold !! I DON'T THINK I CAN STAND A CUTTING ROOM ANYMORE lol WHAT do ya'll keep your cutting room set at ??

apcowboy · apcowboy

It's time to push those mouth watering beef roast !! What kind sells best in your market

apcowboy · apcowboy

THE MEATCUTTERSCLUB NOW HAS A NEW MESSAGE BOARD THIS BOARD IS FOR INTERNATIONAL MEAT SELLERS & BUYERS, MEAT PROCESSING EQUIPMENT ONLY, MEAT PROCESSING EQUIPMENT CAN BE NEW OR USED IF YOU ARE A MEMBER OF THE MEATCUTTERSCLUB NOW AND A INTERNATIONAL MEAT SELLER or BUYER, MEAT PROCESSING EQUIP...

sbbutcherboy · sbbutcherboy

THe company I work for started making us take our vacations. I get 4 weeks paid a year. Is anyone else starting to have to do the same? An d how many weeks are you getting?

apcowboy · apcowboy

He found A old jack stamper and old sausage, hamburger paddle hid at his part time store, and he said those dark spots on that old meat block is water spots he was letting his grinder parts dry there lol

apcowboy · apcowboy

will any of you be cutting twin pack roast to get more volume with two roast of about equal weight

55plymouth · 55plymouth

Anyone going to AMI in chicago.

RJ · RJ

Has anyone visited the Beef Innovations Group Website and seen the video breaking down the shoulder clod into the value added cuts? We bring in shoulder clods for all our grinding and sausage production, always just ground the whole darn thing. I watched the video last week and saw how easy it really i...

Burgermeister · Burgermeister

This was on our order board in the Wednesday column for the last few days. Can you guess what they want?

MEET Pete the meat,a UK member · apcowboy

Pete the meat has been a member for a while, He has become a regular on our board, a veteran member in a short time. owner of BORTH BUTCHERS, A CUT ABOVE, A TRADITION BUTCHER Check out his meat shop, http://www.borthbutchers.co.uk...

sbbutcherboy · sbbutcherboy

Hi Cowboy (wink-wink)

Topic		Started By	Replies	Views	Last Post
	MEET THE MAN !! (Preview) MEET THE MAN I USE TO BE A CUTTING ROOM MANAGER FOR IN 1996, 1997 Gene ( GENO ) Kiupelis Geno join us yesterday, I haven't talk with him in about 12 year. He had went back to Miami to help his mother out. He just recently move back to th...	apcowboy	6	575	Oct 23, 2011 by butcher29
	just wanted to say (Preview) cowboy you have a lot of info on this site, I been going through it for a few days now, very interesting and i'm still looking, a great ideal here	Bill_meatcutter	1	498	Oct 23, 2011 by Lady T-Bone
	Are we spoiling our beef industry? (Preview) Are we spoiling our beef industry? From ShelfLife.ieGiAre we spoiling our beef industry?llian Hamill examines the increasingly common occurrence of blown pack spoilage (BPS) – a type of spoilage that occurs in vacuum packed meats Oct 18 2011 Irish beef is currently booming. According to Bord Bia...	apcowboy	2	1124	Oct 23, 2011 by Bill_meatcutter
	Does your company let you (Preview) Does your company let you have free hand in merchandising products or do you have to stay with the company policy of what they want merchandised	apcowboy	7	598	Oct 23, 2011 by TommyG
	We have a new section (Preview) We have a new section on the site now, every month we will pick a Food Editor to show case on our front page, we have for this months pick, owner of www.foodinfocus.com.au Natascha has been a media professional for over 12 years having worked in magazines, n...	apcowboy	6	654	Oct 23, 2011 by TommyG
	What do you think about a member doing this to me (Preview) Brother KBraker sent me this picture this evening, i'm HUNGRY NOW !!! He told me he cooked this about two hours, JUST RIGHT for me !!	apcowboy	5	477	Oct 23, 2011 by kamel
	Help Please (Preview) One of my customers has an American receipe using a Beef cut called "Tri-Tip" I'm not sure which cut this is in the UK.The receipe doesn't include a picture so i'm hoping one of you guys can help me.XXXXXHXXXXX	hjb1309	3	653	Oct 23, 2011 by hjb1309
	Help Full Tools (Preview) Here are a couple of cards we use with some heplful tips on them. We have to carry them all the time. Does anyone else have any tools like this?	sbbutcherboy	2	542	Oct 22, 2011 by Jan_ladycutter
	How many of you (Preview) How many of you bone and tie Boston Butts to make that extra money	apcowboy	10	609	Oct 22, 2011 by Jan_ladycutter
	QUESTION (Preview) I use to keep my cutting room set at 36 degrees, I had to go outside awhile ago for my wife to get some stuff out of her van, it's 43 outside. it was cold !! I DON'T THINK I CAN STAND A CUTTING ROOM ANYMORE lol WHAT do ya'll keep your cutting room set at ??	apcowboy	9	599	Oct 22, 2011 by Bill_meatcutter
	It's time (Preview) It's time to push those mouth watering beef roast !! What kind sells best in your market	apcowboy	5	638	Oct 22, 2011 by sbbutcherboy
	INTERNATIONAL MEAT SELLERS & BUYERS, MEAT PROCESSING EQUIPMENT ONLY (Preview) THE MEATCUTTERSCLUB NOW HAS A NEW MESSAGE BOARD THIS BOARD IS FOR INTERNATIONAL MEAT SELLERS & BUYERS, MEAT PROCESSING EQUIPMENT ONLY, MEAT PROCESSING EQUIPMENT CAN BE NEW OR USED IF YOU ARE A MEMBER OF THE MEATCUTTERSCLUB NOW AND A INTERNATIONAL MEAT SELLER or BUYER, MEAT PROCESSING EQUIP...	apcowboy	0	571	Oct 21, 2011 by apcowboy
	Vacations (Preview) THe company I work for started making us take our vacations. I get 4 weeks paid a year. Is anyone else starting to have to do the same? An d how many weeks are you getting?	sbbutcherboy	24	839	Oct 21, 2011 by RIBEYE1877
	Steer Fry ask me to post this (Preview) He found A old jack stamper and old sausage, hamburger paddle hid at his part time store, and he said those dark spots on that old meat block is water spots he was letting his grinder parts dry there lol	apcowboy	3	545	Oct 21, 2011 by Burgermeister
	will any of you be (Preview) will any of you be cutting twin pack roast to get more volume with two roast of about equal weight	apcowboy	2	482	Oct 21, 2011 by Dan Dan the Meat Man
	AMI (Preview) Anyone going to AMI in chicago.	55plymouth	2	506	Oct 21, 2011 by 55plymouth
	Flat Iron Steaks (Preview) Has anyone visited the Beef Innovations Group Website and seen the video breaking down the shoulder clod into the value added cuts? We bring in shoulder clods for all our grinding and sausage production, always just ground the whole darn thing. I watched the video last week and saw how easy it really i...	RJ	4	732	Oct 21, 2011 by masteryeti
	Can you guess what this is? (Preview) This was on our order board in the Wednesday column for the last few days. Can you guess what they want?	Burgermeister	11	675	Oct 21, 2011 by masteryeti
	MEET Pete the meat,a UK member (Preview) Pete the meat has been a member for a while, He has become a regular on our board, a veteran member in a short time. owner of BORTH BUTCHERS, A CUT ABOVE, A TRADITION BUTCHER Check out his meat shop, http://www.borthbutchers.co.uk...	apcowboy	12	635	Oct 21, 2011 by Bill_meatcutter
	Wink (Preview) Hi Cowboy (wink-wink)	sbbutcherboy	0	480	Oct 20, 2011 by sbbutcherboy
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