General Message Board

apcowboy · apcowboy

this video is of a meat cutter I have a lot of respect for, I first met him I thought, well just another old cutter trying to keep a few dollars in his pocket, but a hour after I met him I realized this man was cutting because he love it, his cuts was smooth, an had every penny of profit he could get out of it. I do...

apcowboy · apcowboy

GOES TO FDARN, OUR WEB MASTER FDARN HAS WENT BEYOND WHAT I WOULD HAVE EXPECT OF HIM TO HELP US BUILD A BETTER MEATCUTTERSCLUB. HE HAS SPENT HIS DAYS OFF, COME IN FROM CUTTING MEAT ALL DAY AND WORK EVENINGS FOR HOURS TO MOVE US TO MEATCUTTERSCLUB.COM. HE HAS MADE THE MANY IMAGES WE ARE GOING TO USE IN THE CLU...

apcowboy · apcowboy

New member Tia Harrison Is co-founder of The Butcher’s Guild, Executive Chef and co-owner of Sociale, a northern Italian-inspired Restaurant, and co-owner of Avedano’s Holly Park Market, a neighborhood butcher shop that focuses on whole animal butchery. Since 2003 Tia has been Executive Chef...

apcowboy · apcowboy

We now have three distinguish members of the meat industry as new members of THE MEATCUTTERSCLUB. They are, Chuck Jolley Jolley & Associates 14117 W. 61st St. Shawnee, KS 66216 published the leading business-to- business magazine serving the meat and poultry industry and is a frequent co...

apcowboy · apcowboy

GOES TO BIG BEEF, FOR HIS SUPPORT ON OUR MESSAGES BOARDS, AN FOR HIS WORK IN OUR MESSAGE BOARD, SAUSAGE RECIPES BY BIG BEEF" THANK YOU " BIG BEEF

FemaleCutter96 · FemaleCutter96

Has anyone who does value added at your stores done marinated beef stew? I was thinking it would go great and merchandise with some noodles from grocery and BE mashed potatoes for meal ideas. Give me your thoughts...

alive · alive

For years I go out to the counter and cull the counter with a sheet of paper and pen.But with new cutters they don't seem to get it to make a list in the morning of what you need to fill holes first.My Question is do any of you have a counter sheet that I can use to modify for my counter that would help my newbies....

apcowboy · apcowboy

Slice ‘n Save Provides Savings for Customers and Allows Retailers to Increase Sales The Slice ‘n Save program provides consumers with the knowledge they need to buy boneless middle meat subprimals and cut the meat at home into steaks and roasts. http://www.beefretail.org/slicensave.aspx

NEW MEMBER, NEW FLAG · apcowboy

Our new member, Byrnes_Butchers is from Celbridge,Co.Kildare, Ireland. He is one of a Family of Butchers in Celbridge Bringing the best quality meat to people at the most affordable price' He gives us a new flag to fly and gives us members from 19 countries now. " THANK YOU " Byrnes_Butchers

apcowboy · apcowboy

I use to cut cut and tray a country style chick in 19 seconds

KevinJRS · KevinJRS

After my long stint of being out of the meat business for 3 months...I'm back! My sister is opening a small grocery in the same town they have tobacco shops in, and long story short due to some recent news they will have to move to Bloomington for a year. I told them I would come work for them, so they would no...

Big Beef · Big Beef

http://campaign.r20.constantcontact.com/render?llr=9imie5aab&v=001tNBA_dSZoNq9dLqiIPTG058ieWqRjRzqPfni4WRiyQt-Jvu6eIbHBMOCVGglS_B0iKbPlNU0FJGgV__H4F2CS0TT-sHwpqJbYgI1JUX0DX2qrS4FDbK1LwafmcNLwuueUhUwpLdLTPyjC...

butcher29 · -

Is anyone having problems with the new site? is everything lining up properly? I noticed that for some different screen resolutions things will appear to be off a little and sometimes alot. . I am open for opinions or suggestions.

T-Bone · T-Bone

I'm in charge of training a female to cut meat. Our wrapper to be exact. Not a big deal really, but it's a first for me. I think it's a good thing to get more women involved in cutting. She's got the mentality and motivation, along with tiny hands, but I've got to break her of her household knife skills. So fa...

apcowboy · apcowboy

What has your market done to over come the economy in a crisis ? For me, My company has kept down prices as much as possible, some close to cost. myself I have added more items to my counter to give more choice. my pick 5 items which use to be a 100 items is now hitting on 122. my business is holding, I still bea...

apcowboy · apcowboy

Can you see in your mind us meat cutters having to tie a roast like this lol

apcowboy · apcowboy

As I was looking for a picture of a standing rib roast to answer Dalthyrian post, I came across this one. Would you put this in your case? To me Pride in your trade went out the door on this one.

apcowboy · apcowboy

A club member sent me this tonight, I thought it would be a good question here. It seems every year gross keeps going up, seems like plain ole greed.Has your company raise your gross profit number lately Whats your opinion?

kar · kar

come in and lets chat tonight !!!! 9 pm eastern standard time. -- Edited by fdarn on Tuesday 9th of August 2011 05:46:17 PM

apcowboy · apcowboy

In my 45 years as a butcher, I’ve seen horrific things in retail meat markets. I’ve watched managers wash chicken in baking soda and Clorox. That’s right – Clorox. The chicken was so obviously spoiled that you could smell it. But they did it anyway, repackaged it and sold it as fresh. A very comm...

Topic		Started By	Replies	Views	Last Post
	NEW TRAVELING MEATMAN This meat cutter cut becaused he loved it. (Preview) this video is of a meat cutter I have a lot of respect for, I first met him I thought, well just another old cutter trying to keep a few dollars in his pocket, but a hour after I met him I realized this man was cutting because he love it, his cuts was smooth, an had every penny of profit he could get out of it. I do...	apcowboy	7	1283	Aug 13, 2011 by Master_Meat_Sawman
	GOLD KNIFE AWARD FOR CLUB SUPPORT AND BEYOND (Preview) GOES TO FDARN, OUR WEB MASTER FDARN HAS WENT BEYOND WHAT I WOULD HAVE EXPECT OF HIM TO HELP US BUILD A BETTER MEATCUTTERSCLUB. HE HAS SPENT HIS DAYS OFF, COME IN FROM CUTTING MEAT ALL DAY AND WORK EVENINGS FOR HOURS TO MOVE US TO MEATCUTTERSCLUB.COM. HE HAS MADE THE MANY IMAGES WE ARE GOING TO USE IN THE CLU...	apcowboy	13	1071	Aug 13, 2011 by Master_Meat_Sawman
	Another Distinguish Member of our Industry has join us. (Preview) New member Tia Harrison Is co-founder of The Butcher’s Guild, Executive Chef and co-owner of Sociale, a northern Italian-inspired Restaurant, and co-owner of Avedano’s Holly Park Market, a neighborhood butcher shop that focuses on whole animal butchery. Since 2003 Tia has been Executive Chef...	apcowboy	8	1126	Aug 12, 2011 by Ken Johnson
	Introduction of three distinguish members of the meat industry (Preview) We now have three distinguish members of the meat industry as new members of THE MEATCUTTERSCLUB. They are, Chuck Jolley Jolley & Associates 14117 W. 61st St. Shawnee, KS 66216 published the leading business-to- business magazine serving the meat and poultry industry and is a frequent co...	apcowboy	6	1146	Aug 12, 2011 by Ken Johnson
	JULY GOLD KNIFE AWARD (Preview) GOES TO BIG BEEF, FOR HIS SUPPORT ON OUR MESSAGES BOARDS, AN FOR HIS WORK IN OUR MESSAGE BOARD, SAUSAGE RECIPES BY BIG BEEF" THANK YOU " BIG BEEF	apcowboy	7	913	Aug 12, 2011 by Mosley
	Survey Question... (Preview) Has anyone who does value added at your stores done marinated beef stew? I was thinking it would go great and merchandise with some noodles from grocery and BE mashed potatoes for meal ideas. Give me your thoughts...	FemaleCutter96	3	841	Aug 12, 2011 by wes65
	Counter list (Preview) For years I go out to the counter and cull the counter with a sheet of paper and pen.But with new cutters they don't seem to get it to make a list in the morning of what you need to fill holes first.My Question is do any of you have a counter sheet that I can use to modify for my counter that would help my newbies....	alive	8	944	Aug 11, 2011 by alive
	Anyone into this Slice ‘n Save program (Preview) Slice ‘n Save Provides Savings for Customers and Allows Retailers to Increase Sales The Slice ‘n Save program provides consumers with the knowledge they need to buy boneless middle meat subprimals and cut the meat at home into steaks and roasts. http://www.beefretail.org/slicensave.aspx	apcowboy	6	1062	Aug 11, 2011 by thesouthern_bell
	NEW MEMBER, NEW FLAG (Preview) Our new member, Byrnes_Butchers is from Celbridge,Co.Kildare, Ireland. He is one of a Family of Butchers in Celbridge Bringing the best quality meat to people at the most affordable price' He gives us a new flag to fly and gives us members from 19 countries now. " THANK YOU " Byrnes_Butchers	apcowboy	8	1570	Aug 11, 2011 by thesouthern_bell
	This not lie lol (Preview) I use to cut cut and tray a country style chick in 19 seconds	apcowboy	8	942	Aug 11, 2011 by KevinJRS
	Well... I'm back in the biz! ( 1 2 3 ) (Preview) After my long stint of being out of the meat business for 3 months...I'm back! My sister is opening a small grocery in the same town they have tobacco shops in, and long story short due to some recent news they will have to move to Bloomington for a year. I told them I would come work for them, so they would no...	KevinJRS	54	3525	Aug 10, 2011 by KevinJRS
	Retail Beef Blast (Preview) http://campaign.r20.constantcontact.com/render?llr=9imie5aab&v=001tNBA_dSZoNq9dLqiIPTG058ieWqRjRzqPfni4WRiyQt-Jvu6eIbHBMOCVGglS_B0iKbPlNU0FJGgV__H4F2CS0TT-sHwpqJbYgI1JUX0DX2qrS4FDbK1LwafmcNLwuueUhUwpLdLTPyjC...	Big Beef	1	1059	Aug 10, 2011 by Big Beef
	How do you like the new site? (Preview) Is anyone having problems with the new site? is everything lining up properly? I noticed that for some different screen resolutions things will appear to be off a little and sometimes alot. . I am open for opinions or suggestions.	-	1	851	Aug 10, 2011 by butcher29
	A first for me. (Preview) I'm in charge of training a female to cut meat. Our wrapper to be exact. Not a big deal really, but it's a first for me. I think it's a good thing to get more women involved in cutting. She's got the mentality and motivation, along with tiny hands, but I've got to break her of her household knife skills. So fa...	T-Bone	7	1015	Aug 10, 2011 by knifelady
	What has your market done to over come the economy in a crisis ? (Preview) What has your market done to over come the economy in a crisis ? For me, My company has kept down prices as much as possible, some close to cost. myself I have added more items to my counter to give more choice. my pick 5 items which use to be a 100 items is now hitting on 122. my business is holding, I still bea...	apcowboy	24	5032	Aug 10, 2011 by apcowboy
	HEY !! I learn how to tie a roast LOL (Preview) Can you see in your mind us meat cutters having to tie a roast like this lol	apcowboy	11	1108	Aug 10, 2011 by wes65
	would you put this in your case (Preview) As I was looking for a picture of a standing rib roast to answer Dalthyrian post, I came across this one. Would you put this in your case? To me Pride in your trade went out the door on this one.	apcowboy	19	1322	Aug 9, 2011 by wes65
	Whats your opinion? (Preview) A club member sent me this tonight, I thought it would be a good question here. It seems every year gross keeps going up, seems like plain ole greed.Has your company raise your gross profit number lately Whats your opinion?	apcowboy	4	906	Aug 9, 2011 by wes65
	chat open tonight !!!! (Preview) come in and lets chat tonight !!!! 9 pm eastern standard time. -- Edited by fdarn on Tuesday 9th of August 2011 05:46:17 PM	kar	3	868	Aug 9, 2011 by Big Beef
	Question from Cole Ward (Preview) In my 45 years as a butcher, I’ve seen horrific things in retail meat markets. I’ve watched managers wash chicken in baking soda and Clorox. That’s right – Clorox. The chicken was so obviously spoiled that you could smell it. But they did it anyway, repackaged it and sold it as fresh. A very comm...	apcowboy	8	1118	Aug 9, 2011 by masteryeti
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