General Message Board

MEET NEW MEMBER StarDawg77 · apcowboy

MEET STARSON ROY ( StarDawg77) Center of the Plate Specialist FOR He made a transitioned from a Career Chef to a Meat Special...

apcowboy · apcowboy

This would be one boring job on this line http://www.mountaincitymeat.com/VirtualTour.html

Burgermeister · Burgermeister

What do you think we use this for? The wooden item with holes in one end and duct tape on the other end. I took this pic today at work. This is an item we actually use several times per year.

ReeceLagunas · ReeceLagunas

I see some of my stuff has already made its way onto this messageboard (Thanks a lot to Leon for inviting me to join!). For those interested, I have a website/blog that I maintain that centered on and around meat. Check it out: http://austintexasbutcher.blogspot.com/ I look forward to hanging ar...

sbbutcherboy · sbbutcherboy

I have a gourmet roast section in my Full Service meat case we have all our Rib Roast cut and tied,all or roast are rolled.We also have Crown Roasts.Does anyone else out there have all these in there display cases too? And what other roasts do you display?

Dan Dan the Meat Man · -

Hello everyone, I am having a little problem. It seems the slow season is starting early for me. every day I am pulling maybe a hundred pounds of outdated or turning meat out of the case. Half of this goes to the kitchen to cook, half of it goes to my grinds. That is all getting to be a bit of problem becaus...

Dan Dan the Meat Man · Dan Dan the Meat Man

In the market I'm in it seems like my department is the only one that is willing to go the extra mile to increase sales and promote the store. How about yours?

apcowboy · apcowboy

http://blog.nielsen.com/nielsenwire/consumer/consumers-around-the-world-favor-value-over-price

apcowboy · apcowboy

GET THE NEWS about Grinders and stuffers fine-tune efficiencies

apcowboy · apcowboy

CHECK THE NEW CUTS OUT, MAY BE SOMETHING YOU MAY WANT TO TRY

RJ · RJ

If anyone is interested, the next Master Meat Crafter Class will soon be accepting applications. This class is the first of its kind. It is a 2 year program offered at the University Wisconsin-Madison. It is an in depth look into all aspects of meat processing with hands on demonstrations. http://ww...

Big Beef · Big Beef

Anyone know of a young meat cutter that wants to learn how to be a manager in the Chicago area??? I just took on the role of manager in a new store with a different concept and am recruiting. I can not reveal who yet but will soon Pay is decent. New Store. New equipment. great owners

Big Beef · Big Beef

Hey everyone I am wondering if anyone here has access to an Apprentice Training program that you would like to share Part of my new job is to create a program for training new meat cutters and if I can get parts of the wheel already completed it would help me in building a program

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

Topic		Started By	Replies	Views	Last Post
	MEET NEW MEMBER StarDawg77 (Preview) MEET STARSON ROY ( StarDawg77) Center of the Plate Specialist FOR He made a transitioned from a Career Chef to a Meat Special...	apcowboy	1	680	Nov 16, 2011 by StarDawg77
	hate to have to work this line (Preview) This would be one boring job on this line http://www.mountaincitymeat.com/VirtualTour.html	apcowboy	1	614	Nov 16, 2011 by StarDawg77
	Can you guess what this is? (Preview) What do you think we use this for? The wooden item with holes in one end and duct tape on the other end. I took this pic today at work. This is an item we actually use several times per year.	Burgermeister	16	1016	Nov 16, 2011 by TOBY
	Greetings from Austin, TX (Preview) I see some of my stuff has already made its way onto this messageboard (Thanks a lot to Leon for inviting me to join!). For those interested, I have a website/blog that I maintain that centered on and around meat. Check it out: http://austintexasbutcher.blogspot.com/ I look forward to hanging ar...	ReeceLagunas	16	671	Nov 16, 2011 by Pete the Meat
	Gourmet Roast Sections (Preview) I have a gourmet roast section in my Full Service meat case we have all our Rib Roast cut and tied,all or roast are rolled.We also have Crown Roasts.Does anyone else out there have all these in there display cases too? And what other roasts do you display?	sbbutcherboy	2	534	Nov 15, 2011 by ReeceLagunas
	Lets talk about prices. (Preview) Hello everyone, I am having a little problem. It seems the slow season is starting early for me. every day I am pulling maybe a hundred pounds of outdated or turning meat out of the case. Half of this goes to the kitchen to cook, half of it goes to my grinds. That is all getting to be a bit of problem becaus...	-	2	624	Nov 14, 2011 by Dan Dan the Meat Man
	Carrying the store (Preview) In the market I'm in it seems like my department is the only one that is willing to go the extra mile to increase sales and promote the store. How about yours?	Dan Dan the Meat Man	4	611	Nov 13, 2011 by butcher29
	Consumers Around the World Favor Value Over Price (Preview) http://blog.nielsen.com/nielsenwire/consumer/consumers-around-the-world-favor-value-over-price	apcowboy	1	676	Nov 13, 2011 by butcher29
	Grinders and stuffers fine-tune efficiencies (Preview) GET THE NEWS about Grinders and stuffers fine-tune efficiencies	apcowboy	0	612	Nov 13, 2011 by apcowboy
	New Lean Beef Cuts for your Meat Case (Preview) CHECK THE NEW CUTS OUT, MAY BE SOMETHING YOU MAY WANT TO TRY	apcowboy	0	621	Nov 13, 2011 by apcowboy
	Master Meat Crafter (Preview) If anyone is interested, the next Master Meat Crafter Class will soon be accepting applications. This class is the first of its kind. It is a 2 year program offered at the University Wisconsin-Madison. It is an in depth look into all aspects of meat processing with hands on demonstrations. http://ww...	RJ	3	629	Nov 12, 2011 by sausagemaker
	Job Opportunity (Preview) Anyone know of a young meat cutter that wants to learn how to be a manager in the Chicago area??? I just took on the role of manager in a new store with a different concept and am recruiting. I can not reveal who yet but will soon Pay is decent. New Store. New equipment. great owners	Big Beef	10	756	Nov 11, 2011 by Big Beef
	Apprentice Training (Preview) Hey everyone I am wondering if anyone here has access to an Apprentice Training program that you would like to share Part of my new job is to create a program for training new meat cutters and if I can get parts of the wheel already completed it would help me in building a program	Big Beef	8	781	Nov 11, 2011 by butcher29
	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	1106	Nov 10, 2011 by sbbutcherboy
	carniceria de lujo en australia (Preview) http://www.youtube.com/watch?v=K8_gY0t-8H4&feature=feedlik	sanpossobetto	1	1169	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	668	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	547	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	671	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	1192	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	625	Nov 9, 2011 by butcher29
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