General Message Board

A1Butcher · A1Butcher

Everyone gets a cut or a nick once in a while, especially in our line of work. So I want to ask, whats the worst cut you have recieved (cutting meat) and how many stiches did you get.

apcowboy · apcowboy

I would like to see this auctioneer at a horse sale lol check out the saw man and the knifes at the end

apcowboy · apcowboy

We have discuss what we were going to put in our Cook Out Sections, NOW lets show off a little bit. LETS SEE SOME PICTURES OF THOSE COOK OUT SECTIONS If any of you don't want to try to load your pictures on here, take a cell phone picture of your cook out section and send it to me, 706-537-6344 or e-mail it t...

apcowboy · apcowboy

what side of the carcass is known as the "closed side," and why

apcowboy · apcowboy

Hey davida6302 thought I would take you down memory lane lol FOR THE REST OF YOU, THIS WAS A CHAIN DAVIDA & I WORKED FOR. Delchamps was a chain of American grocery stores, based in Mobile, Alabama. The chain was founded by Alfred Frederick Delchamps in November 1921 at the corner of Lawrence and Ca...

apcowboy · apcowboy

The greatest percentage of sausage and bologna manufactured today is made by the meat packers and wholesale sausage manufacturers. It stands to reason that large sausage production, quantity buying, and specialization enables the large wholesale manufacturer to produce these products at a co...

apcowboy · apcowboy

DENVER -- The Better Business Bureau is looking into a company that sold meat described as “not edible.” The products were sold by door-to-door sales people up and down the Front Range. There's something missing from Karna Jones' kitchen. What she thought was $150 worth of quality beef, chicken an...

apcowboy · apcowboy

DO ANY OF YOU MAKE A BREAKFAST BEEF SAUSAGE. THIS ANOTHER ITEM I KEPT FOR MANY YEARS, IN FACT I EVEN SOLD SOME AT THE SAVE A LOT THE FIRST YEARS I WAS THERE, THEN AS MY VOLUME GOT UP I NEVER COULD FIND TIME TO MAKE IT.

apcowboy · apcowboy

Sheep Casings—Are the small intestines of sheep, and are prepared by pulling free from the surrounding fat, then soaking in cool water overnight in order to loosen the mucous membranes, then scraping with a wooden knife to remove the membranes and slime. They are graded according to width, as wide,...

Big Beef · Big Beef

For a few years now I have had a recipe blog that gets good traffic. Lately though my friends on my Social Networking site have been encouraging me to write more about meat. What to buy, how to cook it, what questions to ask the butcher at the store So what better forum to do some research then here!!! What Q...

apcowboy · apcowboy

I just want to say that I'm proud of all the members we have in the MEATCUTTERSCLUB. We have some VERY active members on our message board. lots of good replies to post and some comments that carried our meat cutter sense of humor. I show how active a member is by the emblem under their profile name a red b...

apcowboy · apcowboy

The poultry industry in itself forms one of the largest industries in the United States It is claimed that the total value even exceeds that of the annual wheat crop in the United States. From the meat retailer's standpoint, however, poultry is not as important as it is to the farmer, as only a certain a...

apcowboy · apcowboy

To end the long standing debate, pork is and always has been red meat. The only real reason it was ever considered white meat is because the pork council decided back in the 80s that the term "red meat" had a bad stigma attached to it, and it was affecting sales. So they tried to cash in on the health food cra...

butcher29 · butcher29

when some of you guys say market manager ............do you mean meat manager?.........and if so why do you call it market manager and just not meat manager?....

apcowboy · apcowboy

Milwaukee Butts—Same as Boston butts but has neck bone in. In great demand in Milwaukee and vicinity. Pork Back Bones—Is the backbone of the hog and is sold for same purpose as spareribs. The first two to three cuts off the Rib End is where the country style ribs we use today came from around the late 5...

apcowboy · apcowboy

Club Members, Our SISTER, TIA & MOTHER, NEEDS OUR PRAYERS. HER MOTHER HAS kidney failure, low BP, high Heartrate, infection somewhere in her, and pneumonia SHE & HER MOTHER NEEDS OUR PRAYERS ...

apcowboy · apcowboy

Lack of Standardized Products The practical meat man knows that there are no two sides of beef which are exactly alike. While the grade of a carcass may be uniform, there will always be a slight variation in finish, conformation and weight. For that reason, the meat retailer is at a decided disadvanta...

apcowboy · apcowboy

Osama bin Laden is dead, Obama saysUS has custody of al-Qaida leader's body, source says

butterflyjanice · butterflyjanice

Salesman Indicted for Federal Meat and Poultry Inspection Act Violations Spoiled meat and poultry provided to local restaurants, vendors Congressional and Public Affairs (202) 720-9113 Richard J. McIntire WASHINGTON, Apr. 27, 2011 - USDA´s Food Safety and Inspection Service (FSIS), in conju...

apcowboy · apcowboy

Since definitions of various cuts of meat have been furnished, because they are of real interest to every meat retailer, he is naturally interested in definitions of various kinds of sausages. Therefore recipes and definitions have been furnished for the benefit of the meat retailer. Dry Sausage...

Topic		Started By	Replies	Views	Last Post
	Cuts and Stiches (Preview) Everyone gets a cut or a nick once in a while, especially in our line of work. So I want to ask, whats the worst cut you have recieved (cutting meat) and how many stiches did you get.	A1Butcher	24	1606	May 5, 2011 by Big Beef
	catch this action (Preview) I would like to see this auctioneer at a horse sale lol check out the saw man and the knifes at the end	apcowboy	0	975	May 5, 2011 by apcowboy
	NOW lets show off a little bit. (Preview) We have discuss what we were going to put in our Cook Out Sections, NOW lets show off a little bit. LETS SEE SOME PICTURES OF THOSE COOK OUT SECTIONS If any of you don't want to try to load your pictures on here, take a cell phone picture of your cook out section and send it to me, 706-537-6344 or e-mail it t...	apcowboy	18	1546	May 5, 2011 by Big Beef
	Meat Question (Preview) what side of the carcass is known as the "closed side," and why	apcowboy	2	1035	May 4, 2011 by davida6302
	HEY DAVIDA6302 (Preview) Hey davida6302 thought I would take you down memory lane lol FOR THE REST OF YOU, THIS WAS A CHAIN DAVIDA & I WORKED FOR. Delchamps was a chain of American grocery stores, based in Mobile, Alabama. The chain was founded by Alfred Frederick Delchamps in November 1921 at the corner of Lawrence and Ca...	apcowboy	3	1272	May 4, 2011 by davida6302
	Sausage And Bologna Making (Preview) The greatest percentage of sausage and bologna manufactured today is made by the meat packers and wholesale sausage manufacturers. It stands to reason that large sausage production, quantity buying, and specialization enables the large wholesale manufacturer to produce these products at a co...	apcowboy	14	1935	May 4, 2011 by Big Beef
	Customers Complain About Bad Meat And Poor Service (Preview) DENVER -- The Better Business Bureau is looking into a company that sold meat described as “not edible.” The products were sold by door-to-door sales people up and down the Front Range. There's something missing from Karna Jones' kitchen. What she thought was $150 worth of quality beef, chicken an...	apcowboy	0	978	May 4, 2011 by apcowboy
	DO YOU MAKE A (Preview) DO ANY OF YOU MAKE A BREAKFAST BEEF SAUSAGE. THIS ANOTHER ITEM I KEPT FOR MANY YEARS, IN FACT I EVEN SOLD SOME AT THE SAVE A LOT THE FIRST YEARS I WAS THERE, THEN AS MY VOLUME GOT UP I NEVER COULD FIND TIME TO MAKE IT.	apcowboy	0	925	May 4, 2011 by apcowboy
	Definitions Of Casing (Preview) Sheep Casings—Are the small intestines of sheep, and are prepared by pulling free from the surrounding fat, then soaking in cool water overnight in order to loosen the mucous membranes, then scraping with a wooden knife to remove the membranes and slime. They are graded according to width, as wide,...	apcowboy	9	1434	May 3, 2011 by Big Beef
	Question Asked (Preview) For a few years now I have had a recipe blog that gets good traffic. Lately though my friends on my Social Networking site have been encouraging me to write more about meat. What to buy, how to cook it, what questions to ask the butcher at the store So what better forum to do some research then here!!! What Q...	Big Beef	5	988	May 3, 2011 by butcher29
	I'm proud of all the members, PLEASE READ (Preview) I just want to say that I'm proud of all the members we have in the MEATCUTTERSCLUB. We have some VERY active members on our message board. lots of good replies to post and some comments that carried our meat cutter sense of humor. I show how active a member is by the emblem under their profile name a red b...	apcowboy	7	1483	May 3, 2011 by butcher29
	Poultry (Preview) The poultry industry in itself forms one of the largest industries in the United States It is claimed that the total value even exceeds that of the annual wheat crop in the United States. From the meat retailer's standpoint, however, poultry is not as important as it is to the farmer, as only a certain a...	apcowboy	7	1036	May 3, 2011 by apcowboy
	"The other white meat" is Pork white or red (Preview) To end the long standing debate, pork is and always has been red meat. The only real reason it was ever considered white meat is because the pork council decided back in the 80s that the term "red meat" had a bad stigma attached to it, and it was affecting sales. So they tried to cash in on the health food cra...	apcowboy	6	1316	May 3, 2011 by masteryeti
	market manager??? (Preview) when some of you guys say market manager ............do you mean meat manager?.........and if so why do you call it market manager and just not meat manager?....	butcher29	11	1512	May 3, 2011 by butcher29
	Milwaukee Butts & Pork Back Bones (Preview) Milwaukee Butts—Same as Boston butts but has neck bone in. In great demand in Milwaukee and vicinity. Pork Back Bones—Is the backbone of the hog and is sold for same purpose as spareribs. The first two to three cuts off the Rib End is where the country style ribs we use today came from around the late 5...	apcowboy	5	993	May 3, 2011 by masteryeti
	Our SISTER, TIA & MOTHER, NEEDS OUR PRAYERS. (Preview) Club Members, Our SISTER, TIA & MOTHER, NEEDS OUR PRAYERS. HER MOTHER HAS kidney failure, low BP, high Heartrate, infection somewhere in her, and pneumonia SHE & HER MOTHER NEEDS OUR PRAYERS ...	apcowboy	7	1308	May 3, 2011 by Master_Meat_Sawman
	Lack of Standardized Products (Preview) Lack of Standardized Products The practical meat man knows that there are no two sides of beef which are exactly alike. While the grade of a carcass may be uniform, there will always be a slight variation in finish, conformation and weight. For that reason, the meat retailer is at a decided disadvanta...	apcowboy	7	1068	May 2, 2011 by irish squirrel
	EVERYBODY CATCH THE NEWS, Osama bin Laden is dead, Obama says (Preview) Osama bin Laden is dead, Obama saysUS has custody of al-Qaida leader's body, source says	apcowboy	2	974	May 2, 2011 by butcher29
	Salesman Indicted (Preview) Salesman Indicted for Federal Meat and Poultry Inspection Act Violations Spoiled meat and poultry provided to local restaurants, vendors Congressional and Public Affairs (202) 720-9113 Richard J. McIntire WASHINGTON, Apr. 27, 2011 - USDA´s Food Safety and Inspection Service (FSIS), in conju...	butterflyjanice	4	1032	May 2, 2011 by -
	Definitions Of Various Sausages (Preview) Since definitions of various cuts of meat have been furnished, because they are of real interest to every meat retailer, he is naturally interested in definitions of various kinds of sausages. Therefore recipes and definitions have been furnished for the benefit of the meat retailer. Dry Sausage...	apcowboy	6	2057	May 2, 2011 by jsummers
«First < 1 … 355 356 357 358 359 … 376 > Last» \| Page of 376 sorted by