General Message Board

Jan_ladycutter · Jan_ladycutter

How do you manage your shrink? Do you keep a weekly record of it. I have a book I write down everything in it I reduce and everything that goes to the barrel. How would I measure my shrink at the end of the month??

sanpossobetto · sanpossobetto

http://www.youtube.com/watch?v=K8_gY0t-8H4&feature=feedlik

hjb1309 · hjb1309

Good News....Been invited out for dinner by a client. Bad News.....Wont be in the chatroom Wedn nite !!!!!! Hangover massive Thursday morning me thinks !!!!!!!!!!!!!!!!!!! xxxxHxxxx

KY LADY CUTTER · KY LADY CUTTER

I have heard winners in merchandising is because of the name they pick. I guess this may be true. read their history page. http://www.special****.com/

apcowboy · apcowboy

TWO CHATS , WEDNESDAY 9th ONE IS TO LET OUR UK MEMBERS TO TRY TO GET IN ON ONE GET READY TO !! WE HAVING TWO CHATS ONE IS AT 4 PM E.S.T FOR OUR UK MEMBERS, THAT WILL BE 9 PM UK TIME THE OTHER ONE AT 9 P.M. E.S.T. BOTH CHATS WILL BE FOR ONE HOUR OR LONGER DEPENDING ON HOW MANY COMES. PLEASE CHECK YOUR SET...

apcowboy · apcowboy

MEET NEW MEMBER MIKE CRAGIN MANAGER OF SUPERIOR MEATS Birch to the left is his right hand man at Superior meat MIKE AND CREW HAS WON MANY AWARDS FOR THEIR SUSAGE MAKING MIKE AND CREW LIKES TO GET INTO THE GRILL WARS SEE VIDEO OF MIKE, CREW AND HIS MARKET...

apcowboy · apcowboy

Our Member Steve of www.chfresh.co.uk wants to connect with any Canadians Butchers wanting to import English or Welsh Lamb

apcowboy · apcowboy

MEET MARTIN, The " CardiffButcher " From Wales Winner of the best butcher's in Cardiff 2008, Has Won NORTH & SOUTH WALES AWARDS FOR EXCELLENCE IN MEAT PRODUCTS 2010 http://www.martinplayer.com/#/awards/4540264585 He sources the be...

apcowboy · apcowboy

The Butcher’s BackFrom Conneticut Magazine by Elizabeth Keyser Steven Ford calls himself “the last of the Mohicans,” but he’s actually looking more like a trailblazer. A year-and-a-half ago, Ford opened Butcher’s Best in Newtown, which chefs and gastronomes consider one of the finest meat m...

apcowboy · apcowboy

Farming and Agriculture BlogPakistan05 November 2011Hiring butchers — not an easy task With only a couple of days left in Eidul Azha, people are seen busy in finding butchers to slaughter animals, which is not an easy task. Hiring a butcher is the preference for most people, however, engaging a co...

Burgermeister · Burgermeister

I think it's about 5 times for me. Average once every 6-7 years I guess. One guy at my store (not meat) got his first write up in his 25th year there. His objection to the write up was that he "hadn't been witten up in 25 years, so why should they do it now?" LOL @ him.

KevinJRS · KevinJRS

Leon jumped my butt on facebook the other day for not getting on here enough so I figured I'd post a question I had. (Sorry Leon the woman has been keeping my butt too busy! Had to buy her a new stove, dishwasher, fridge, and microwave yesterday. :/) I'm fairly certain this has already been covered, but I...

apcowboy · apcowboy

One of Spain's most exquisite cured hams, from Di Bruno Bros.

apcowboy · apcowboy

NOV. GOLDEN KNIFE AWARD GOES TO Rick Reams ( RJ ) OWNER OF www.rjmeats.com IN APPRECIATION FOR HIS PARTICIPATION ON OUR MESSAGE BOARD WITH GREAT ANSWERS AND GREAT HUMOR. HE HAS BOUGHT 5 NEW MEMBERS TO THE CLUB, HAS BEEN VERY HELPFUL IN ADVANCING THE CLUB, HE HAS GAVE A LOT OF HIS TIME TO THE SITE...

Tia · Tia

Ok, had a lady that wanted a honeysuckle white turkey cut it half today... told her NO as the saw had already been broken down and sanitized for the day....and her reasoning was, I like to get a big turkey so I can cook some now and some later....she had a 26 lb one!!!...now common sense thinking , get 2 12lb...

apcowboy · apcowboy

Lizzie Kamenetzky Is http://meatcuttersclub.com/ Editor Of The Month See Front page of THE MEATCUTTERSCLUB, " Our Editor Of The Month "

Mary · Mary

SUNY Cobleskill is proud to be the only SUNY school in the state of New York to operate a USDA approved meat processing facility. This enables the school to process their own livestock as well as livestock from local producers. Operating under Hazard Analysis and Critical Control Points (HACCP) pro...

Ty · Ty

Does anyone have any tricks to stop or at least minimize ground beef turning brown in the middle of the loaf in the service case? I've tried changing how I grind it from grinding it fairly tight to grinding it really loose in the pan which slows it down a lot but it is still there for some little old lady to co...

KevinJRS · KevinJRS

Well things have steadily been increasing. The middle of last month we finally were able to start accepting foodstamps. Our case however is still down. I've been doing several of the meatpacks a day since the begginning of the month. I've had to limit the amount I can do a day because of space issues. I a...

Aussiebear · Aussiebear

Why they are still so many people who want to became a butcher,but they have not the pasion and the willingness for a job well done?

Topic		Started By	Replies	Views	Last Post
	wondering about your shrink (Preview) How do you manage your shrink? Do you keep a weekly record of it. I have a book I write down everything in it I reduce and everything that goes to the barrel. How would I measure my shrink at the end of the month??	Jan_ladycutter	12	977	Nov 10, 2011 by sbbutcherboy
	carniceria de lujo en australia (Preview) http://www.youtube.com/watch?v=K8_gY0t-8H4&feature=feedlik	sanpossobetto	1	1096	Nov 10, 2011 by apcowboy
	Good News & Bad News (Preview) Good News....Been invited out for dinner by a client. Bad News.....Wont be in the chatroom Wedn nite !!!!!! Hangover massive Thursday morning me thinks !!!!!!!!!!!!!!!!!!! xxxxHxxxx	hjb1309	5	587	Nov 10, 2011 by hjb1309
	merchandising is in the name ? (Preview) I have heard winners in merchandising is because of the name they pick. I guess this may be true. read their history page. http://www.special****.com/	KY LADY CUTTER	2	466	Nov 10, 2011 by apcowboy
	CHAT TODAY SEE TIME (Preview) TWO CHATS , WEDNESDAY 9th ONE IS TO LET OUR UK MEMBERS TO TRY TO GET IN ON ONE GET READY TO !! WE HAVING TWO CHATS ONE IS AT 4 PM E.S.T FOR OUR UK MEMBERS, THAT WILL BE 9 PM UK TIME THE OTHER ONE AT 9 P.M. E.S.T. BOTH CHATS WILL BE FOR ONE HOUR OR LONGER DEPENDING ON HOW MANY COMES. PLEASE CHECK YOUR SET...	apcowboy	2	588	Nov 9, 2011 by Big Beef
	MEET NEW MEMBER MIKE CRAGIN OF SUPERIOR MEATS (Preview) MEET NEW MEMBER MIKE CRAGIN MANAGER OF SUPERIOR MEATS Birch to the left is his right hand man at Superior meat MIKE AND CREW HAS WON MANY AWARDS FOR THEIR SUSAGE MAKING MIKE AND CREW LIKES TO GET INTO THE GRILL WARS SEE VIDEO OF MIKE, CREW AND HIS MARKET...	apcowboy	9	1079	Nov 9, 2011 by Lady Filet Mignon
	WANTS TO CONNECT ANY CANADIANS BUTCHERS (Preview) Our Member Steve of www.chfresh.co.uk wants to connect with any Canadians Butchers wanting to import English or Welsh Lamb	apcowboy	4	531	Nov 9, 2011 by butcher29
	MEET The " CardiffButcher " From Wales (Preview) MEET MARTIN, The " CardiffButcher " From Wales Winner of the best butcher's in Cardiff 2008, Has Won NORTH & SOUTH WALES AWARDS FOR EXCELLENCE IN MEAT PRODUCTS 2010 http://www.martinplayer.com/#/awards/4540264585 He sources the be...	apcowboy	11	644	Nov 9, 2011 by thesouthern_bell
	The Butcher’s Back (Preview) The Butcher’s BackFrom Conneticut Magazine by Elizabeth Keyser Steven Ford calls himself “the last of the Mohicans,” but he’s actually looking more like a trailblazer. A year-and-a-half ago, Ford opened Butcher’s Best in Newtown, which chefs and gastronomes consider one of the finest meat m...	apcowboy	4	764	Nov 9, 2011 by butcher29
	Hiring butchers — not an easy task (Preview) Farming and Agriculture BlogPakistan05 November 2011Hiring butchers — not an easy task With only a couple of days left in Eidul Azha, people are seen busy in finding butchers to slaughter animals, which is not an easy task. Hiring a butcher is the preference for most people, however, engaging a co...	apcowboy	3	667	Nov 9, 2011 by butcher29
	Anyone here never been written up? (Preview) I think it's about 5 times for me. Average once every 6-7 years I guess. One guy at my store (not meat) got his first write up in his 25th year there. His objection to the write up was that he "hadn't been witten up in 25 years, so why should they do it now?" LOL @ him.	Burgermeister	19	720	Nov 9, 2011 by butcher29
	Why do people do this? (Preview) Leon jumped my butt on facebook the other day for not getting on here enough so I figured I'd post a question I had. (Sorry Leon the woman has been keeping my butt too busy! Had to buy her a new stove, dishwasher, fridge, and microwave yesterday. :/) I'm fairly certain this has already been covered, but I...	KevinJRS	13	687	Nov 9, 2011 by butcher29
	One of Spain's most exquisite cured hams (Preview) One of Spain's most exquisite cured hams, from Di Bruno Bros.	apcowboy	2	478	Nov 9, 2011 by butcher29
	NOV. GOLDEN KNIFE AWARD (Preview) NOV. GOLDEN KNIFE AWARD GOES TO Rick Reams ( RJ ) OWNER OF www.rjmeats.com IN APPRECIATION FOR HIS PARTICIPATION ON OUR MESSAGE BOARD WITH GREAT ANSWERS AND GREAT HUMOR. HE HAS BOUGHT 5 NEW MEMBERS TO THE CLUB, HAS BEEN VERY HELPFUL IN ADVANCING THE CLUB, HE HAS GAVE A LOT OF HIS TIME TO THE SITE...	apcowboy	21	979	Nov 9, 2011 by butcher29
	cutting frozen turkeys? (Preview) Ok, had a lady that wanted a honeysuckle white turkey cut it half today... told her NO as the saw had already been broken down and sanitized for the day....and her reasoning was, I like to get a big turkey so I can cook some now and some later....she had a 26 lb one!!!...now common sense thinking , get 2 12lb...	Tia	6	734	Nov 9, 2011 by butcher29
	Our Editor Of The Month " (Preview) Lizzie Kamenetzky Is http://meatcuttersclub.com/ Editor Of The Month See Front page of THE MEATCUTTERSCLUB, " Our Editor Of The Month "	apcowboy	2	511	Nov 8, 2011 by Andrew
	Meat Processing and Food Safety One Month Training in January 2012 www.cobleskill.edu (Preview) SUNY Cobleskill is proud to be the only SUNY school in the state of New York to operate a USDA approved meat processing facility. This enables the school to process their own livestock as well as livestock from local producers. Operating under Hazard Analysis and Critical Control Points (HACCP) pro...	Mary	0	456	Nov 8, 2011 by Mary
	Service Case Ground Beef (Preview) Does anyone have any tricks to stop or at least minimize ground beef turning brown in the middle of the loaf in the service case? I've tried changing how I grind it from grinding it fairly tight to grinding it really loose in the pan which slows it down a lot but it is still there for some little old lady to co...	Ty	10	665	Nov 7, 2011 by steve
	Business Update (Preview) Well things have steadily been increasing. The middle of last month we finally were able to start accepting foodstamps. Our case however is still down. I've been doing several of the meatpacks a day since the begginning of the month. I've had to limit the amount I can do a day because of space issues. I a...	KevinJRS	1	513	Nov 7, 2011 by -
	became a butcher (Preview) Why they are still so many people who want to became a butcher,but they have not the pasion and the willingness for a job well done?	Aussiebear	15	726	Nov 7, 2011 by KevinJRS
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