General Message Board

apcowboy · apcowboy

BAD IMAGE OF YOUR MARKET CAN HURT SALES, WORK HARD TO KEEP IT UP, YOU NEVER KNOW WHEN A CUSTOMER WILL BE THERE TO VIDEO IT LOL WATCH CLOSE AT 0.09

butterflyjanice · butterflyjanice

Ladies I came by to say HI To Jollen, Neeneebabe, Meatlady, Kimba, Leather&Lace, sextycowgirl, kimberly0110, southern_bell & little_bit thought I would shock you by coming here and saying Hi lol see every one on the farm lol Guess I better say hi to steer fry, the meat pimp to lol

apcowboy · apcowboy

What are the top 3 traits or skills every meat cutter must have to excel?

apcowboy · apcowboy

This Cutting Guide has been produced by Quality Meat Scotland as an introduction to primary preparation skills for butchers, whether in retail or an on-farm business. There are separate sections for Beef Forequarter, Beef Hindquarter, Lamb and Pork. Each section shows the breakdown of the carca...

apcowboy · apcowboy

THANKS to all that came Lena when you left, the party was over LOL Hope you make the next one, love talking with you !!

T-Bone · T-Bone

I know some of you will laugh, and even I chuckled a bit. While cutting some frozen beef shank, one rolled on me pretty violently and I dang near cut my finger off. That friendly saw put a nice gaping wound on my finger (sorry, no pics, lol). I pulled my hands back and almost started cutting again when I look...

apcowboy · apcowboy

where do each of you cut Petite Sirloin Steaks from ? If you cut them

BuckMC · BuckMC

I have just recently been offered, and begun training for the manager position in the meat dept. i work at. I was wondering if anyone has any tips or advice for me. I'm still very young i believe (21) and am very proud to have the opportunity, i just don't want to screw it up.

apcowboy · apcowboy

Club Members, Our Brother, Joseph D. Johnson wife Harmoni might have either pnamonia or fluid on her lungs, She has been given a blood transfusion. SHE NEEDS OUR PRAYERS

apcowboy · apcowboy

For New members that may not have found this page in the site map, this is some of my life in this business and why i'm old and wore out LOL https://sites.google.com/site/meatcuttersclub/leon-the-apcowboy

jimhenry2000 · jimhenry2000

Hello I thought I would introduce myself. Leon invited me after seeing some of my posts on the Indeed meatcutters jobs forum. I'm Jim, AKA "Jimmy the Butcher" as I was known when I was in the business. I started in 1968 working for a small independent chain in the Philadelphia suburbs. That...

apcowboy · apcowboy

From: LivingJust4fun247 (Original Message)Sent: 7/14/2004 7:55 PM There is a few things to keep in mind: The cost of flats ( that's just the whole bottom) How much profit your making off of just selling roast. If you can get a good cost on the flats, just sell the roast, your dollar amount will...

irish squirrel · irish squirrel

Well I had two questions asked to me last week. One was that a lady asked for chin meat. One I never heard of. And another lady asked about the kind of meat used for Sauerbraten. I looked them up on the web and found out. Anyone else know?

wes65 · wes65

Do any of you have this machine? If so, what is your opinion of it? I'll give you mine: Don't get one if you have a choice. This wrapper is completely controlled by computer. It is loaded down with sensors and photo eyes. If anything is slightly off it will not opporate. A door not quite closed, an invi...

Ken Johnson · Ken Johnson

This is my young blood Market Manager Ryan, we are Ingles meat cutters. This young blood learns fast, going to make a great meat cutter, especially since he has a old dog ( 37 years in ) like me to teach him the ropes in this crazy business LOLOL The other day I taught him how to tie the " knot " so...

apcowboy · apcowboy

From: kycatman011 (Original Message)Sent: 10/8/2006 2:02 AMAny Ideas! Im a Meat Team leader at a high volume store(Meijers). I have a really slow crew. This is a union setting. We do about $100,000.00 in sales a week in the meat dept alone. I have cut meat for 15 years. Ive been a meat mgr at other shop...

apcowboy · apcowboy

I think we need to bring it to this board as it's a good question, others may have had success wih it. What is going on with all the customers asking for grass fed beef? We brought it in from a local farmer and it is selling like crazy. Has anyone else had success with it?

KB · KB

How many of you cutters do instore value added product,besides sausage.We carry about 6 feet of counter space for it.Takes time but customers like it ready to throw in the oven or BBQ.

apcowboy · apcowboy

m: Leon_the_old_silverfox (Original Message)Sent: 9/7/2007 8:47 PM Specialty meat markets making a comeback By JIM FENNELL Staff Sports Writer Wednesday, Sep. 5, 2007 Bedford – Ted Hattin saw a culinary void as he regularly drove the stretch of Route 101 from...

apcowboy · apcowboy

From: cowboy1000 (Original Message)Sent: 12/5/2006 6:52 PMIt's a fun thing lol great for begainers !! http://aggiemeat.tamu.edu/judging/RetailPractice/RetailCutIDHeader.html Retail Cut Identification Practice Click on a retail cut identification test below to practice you...

Topic		Started By	Replies	Views	Last Post
	DON'T GET A BAD CUSTOMER IMAGE OF YOUR MARKET !! (Preview) BAD IMAGE OF YOUR MARKET CAN HURT SALES, WORK HARD TO KEEP IT UP, YOU NEVER KNOW WHEN A CUSTOMER WILL BE THERE TO VIDEO IT LOL WATCH CLOSE AT 0.09	apcowboy	2	1296	Apr 8, 2011 by Master_Meat_Sawman
	Just want to say Hi to some of the ladies I know here (Preview) Ladies I came by to say HI To Jollen, Neeneebabe, Meatlady, Kimba, Leather&Lace, sextycowgirl, kimberly0110, southern_bell & little_bit thought I would shock you by coming here and saying Hi lol see every one on the farm lol Guess I better say hi to steer fry, the meat pimp to lol	butterflyjanice	5	1025	Apr 8, 2011 by Lena
	What are the top 3 traits or skills every meat cutter must have to excel? (Preview) What are the top 3 traits or skills every meat cutter must have to excel?	apcowboy	23	1676	Apr 8, 2011 by Lena
	Cutting Guide used in Scotland ( interesting ) (Preview) This Cutting Guide has been produced by Quality Meat Scotland as an introduction to primary preparation skills for butchers, whether in retail or an on-farm business. There are separate sections for Beef Forequarter, Beef Hindquarter, Lamb and Pork. Each section shows the breakdown of the carca...	apcowboy	3	1710	Apr 7, 2011 by Lena
	CHAT ROOM CLOSED FOR TONIGHT (Preview) THANKS to all that came Lena when you left, the party was over LOL Hope you make the next one, love talking with you !!	apcowboy	1	1004	Apr 7, 2011 by Lena
	Big Scare---First "major injury" (Preview) I know some of you will laugh, and even I chuckled a bit. While cutting some frozen beef shank, one rolled on me pretty violently and I dang near cut my finger off. That friendly saw put a nice gaping wound on my finger (sorry, no pics, lol). I pulled my hands back and almost started cutting again when I look...	T-Bone	23	2069	Apr 7, 2011 by jimhenry2000
	meat question (Preview) where do each of you cut Petite Sirloin Steaks from ? If you cut them	apcowboy	8	1060	Apr 7, 2011 by jimhenry2000
	Meat Dept. Management (Preview) I have just recently been offered, and begun training for the manager position in the meat dept. i work at. I was wondering if anyone has any tips or advice for me. I'm still very young i believe (21) and am very proud to have the opportunity, i just don't want to screw it up.	BuckMC	12	1661	Apr 7, 2011 by jlarsen123
	Club Member Joseph D. Johnson wife Harmoni NEEDS OUR PRAYERS (Preview) Club Members, Our Brother, Joseph D. Johnson wife Harmoni might have either pnamonia or fluid on her lungs, She has been given a blood transfusion. SHE NEEDS OUR PRAYERS	apcowboy	4	1347	Apr 7, 2011 by butterflyjanice
	For New members that may not have found this page (Preview) For New members that may not have found this page in the site map, this is some of my life in this business and why i'm old and wore out LOL https://sites.google.com/site/meatcuttersclub/leon-the-apcowboy	apcowboy	2	1473	Apr 6, 2011 by apcowboy
	Introduction (Preview) Hello I thought I would introduce myself. Leon invited me after seeing some of my posts on the Indeed meatcutters jobs forum. I'm Jim, AKA "Jimmy the Butcher" as I was known when I was in the business. I started in 1968 working for a small independent chain in the Philadelphia suburbs. That...	jimhenry2000	7	1138	Apr 5, 2011 by jlarsen123
	Making The Best From a Bottom Round Roast Sale (Preview) From: LivingJust4fun247 (Original Message)Sent: 7/14/2004 7:55 PM There is a few things to keep in mind: The cost of flats ( that's just the whole bottom) How much profit your making off of just selling roast. If you can get a good cost on the flats, just sell the roast, your dollar amount will...	apcowboy	7	1674	Apr 5, 2011 by jimhenry2000
	Two firsts for me. (Preview) Well I had two questions asked to me last week. One was that a lady asked for chin meat. One I never heard of. And another lady asked about the kind of meat used for Sauerbraten. I looked them up on the web and found out. Anyone else know?	irish squirrel	7	1698	Apr 5, 2011 by kbraker510
	Mettler Toledo Commander Auto Wrapper (Preview) Do any of you have this machine? If so, what is your opinion of it? I'll give you mine: Don't get one if you have a choice. This wrapper is completely controlled by computer. It is loaded down with sensors and photo eyes. If anything is slightly off it will not opporate. A door not quite closed, an invi...	wes65	1	2343	Apr 5, 2011 by kbraker510
	a FIRST for a young Market Manager lol (Preview) This is my young blood Market Manager Ryan, we are Ingles meat cutters. This young blood learns fast, going to make a great meat cutter, especially since he has a old dog ( 37 years in ) like me to teach him the ropes in this crazy business LOLOL The other day I taught him how to tie the " knot " so...	Ken Johnson	2	1597	Apr 5, 2011 by Lena
	Getting the most out of your help! (Preview) From: kycatman011 (Original Message)Sent: 10/8/2006 2:02 AMAny Ideas! Im a Meat Team leader at a high volume store(Meijers). I have a really slow crew. This is a union setting. We do about $100,000.00 in sales a week in the meat dept alone. I have cut meat for 15 years. Ive been a meat mgr at other shop...	apcowboy	17	1618	Apr 5, 2011 by masteryeti
	Chukster ask this question on the side board, I think we need to bring it to this board (Preview) I think we need to bring it to this board as it's a good question, others may have had success wih it. What is going on with all the customers asking for grass fed beef? We brought it in from a local farmer and it is selling like crazy. Has anyone else had success with it?	apcowboy	22	2266	Apr 5, 2011 by Lena
	Value Added (Preview) How many of you cutters do instore value added product,besides sausage.We carry about 6 feet of counter space for it.Takes time but customers like it ready to throw in the oven or BBQ.	KB	4	1599	Apr 5, 2011 by apcowboy
	Specialty meat markets making a comeback ( FROM OLD SITE ) (Preview) m: Leon_the_old_silverfox (Original Message)Sent: 9/7/2007 8:47 PM Specialty meat markets making a comeback By JIM FENNELL Staff Sports Writer Wednesday, Sep. 5, 2007 Bedford – Ted Hattin saw a culinary void as he regularly drove the stretch of Route 101 from...	apcowboy	4	2581	Apr 5, 2011 by apcowboy
	something for you young cutters lol (Preview) From: cowboy1000 (Original Message)Sent: 12/5/2006 6:52 PMIt's a fun thing lol great for begainers !! http://aggiemeat.tamu.edu/judging/RetailPractice/RetailCutIDHeader.html Retail Cut Identification Practice Click on a retail cut identification test below to practice you...	apcowboy	2	2457	Apr 5, 2011 by apcowboy
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