General Message Board

Coalcracker · Coalcracker

We are going to continue to talk about Work Load Discrimination. With that thought-in-mind I will be gathering "Store Manager Job Descriptions" where ever I can find them, as many are in the public domain. Personally I believe that top notch Store Managers can influence upper management when hours...

Jason19991 · Jason19991

Curious if anyone seen this before and what is it. Normally found in beef and pork I've heard different things on what it is but want to know what it is for sure. -- Edited by Jason19991 on Wednesday 25th of January 2017 05:11:37 PM

Coalcracker · Coalcracker

This topic is an addition to the topic for Ground Sirloin as per our discussion "Ground Sirloin! A Hot Topic". I found this site: (https://www.fs.fed.us/fire/contracting/food/ground_beef_strd.pdf) which is a chart as to what can be used in the making of primal grinds, ground beef, and other var...

Coalcracker · Coalcracker

http://www.bplans.com/butcher_shop_business_plan/executive_summary_fc.php After reviewing this site I believe it is great information for anyone who is contemplating "opening their own butcher shop". Its pretty detailed but very interesting. Kind of giving one the "big picture look"....

bigmmartin · bigmmartin

I am wanting to open a meat market in my home town in Oklahoma and need ny and all advice on opening it. I began as a butcher at the age of 15 in a small home town grocery store and then went to college and received a meat science degree. After college I worked for two large meat processing facility here in...

Chopper · Chopper

Just got done with a 3-day ice scare. We did 30,000 the first day 32,000 yesterday and probably at least another 30,000 today. It reminded of the Y2K scare we had so long ago. I'm glad it's over.

Coalcracker · Coalcracker

What ever happened to Full Service Gas Stations? The gas stations of yesteryear put todays filling stations to shame, actually they are not even filling stations, they are mini-food-marts that sell gas. Growing up during my teen years my dad owned and operated a Texico Service Station where I...

Coalcracker · Coalcracker

All though I am now sitting on the sidelines but surely I feel the pain of my fellow working meat cutters. Let me take you back to Christmas 1965. Guess what? It was the same way back then nothing has change except for the sales volumes. Pressure, pressure and more pressure. I use to pal around with two fr...

Chopper · Chopper

Stop me if you heard this before. I'm running a 7.5 % labor and it's still not good enough. You want labor down more or a good service department, can't have both.

Meat Monkey · Meat Monkey

“So, what are you doing for the holidays?” People who've never worked in retail at any level simply do not realize the horror and depression this innocent question invokes in members of my trade. I have worked as a supermarket meat-cutter for 32 years—that's 32 Christmases, and I can tell you honest...

toby (the meat slave) · -

Jackie asks; " Hi! Someone just gave me a ham "nugget." I asked what that was and was told " it sounds better than ham " butt." I know the ham butt cut, is a ham nuggett the same thing or something else? Thanks!"

55plymouth · -

Ed asks; "What is the longest I can hang my venison in a garage that maintained a temperature between 34-40 degrees constantly. The deer was gutted and skinned immediately"

jakev · jakev

hey im looking for the best book or books for learning everything i need to know about meat from identifying to cutting to displaying meat preferably pork and beef, im a meat cutter but am stiving to lear more, let me know what the best books you know of i dont care about price

Burgermeister · Burgermeister

For extra money, sometimes I work at Safeway stores on my days off. This is what they tie their roasts with now. Have any of you seen or used these before?

Burgermeister · Burgermeister

Safeway beef shanks now come in like this. One per package, with bone pre sliced. Unevenly, and sometimes not completely through. What do you think of that?

apcowboy · apcowboy

This is a neat old Meat Slicer called the Scout by the American Slicing Co. Chicago, ILL. The serial number is 219076. Patents from 1911-1921. It has a westinghouse motor on it that is 1/4 Hp, Volt 110 & Amp 4.8. The slicer is 26" long, 20" wide & 15" tall. It weighs around 125 pounds.

ibobland08 · ibobland08

I got a deer processed for me however I find the ground meat to be too lean for me. Is ok to defrost the meat, regrind it with more fat, and then freeze it again?

JohnnyWatts · JohnnyWatts

Time is really flying by as we all know, especially us older meat men. I just wanted to remind everyone here how much Leon meant to us all, Leon had big dreams for us all and a real passion for our industry. Leon had big plans for the meat cutters club and I only wish he would have had more time to see it thr...

55plymouth · -

I heard about this happening in tripe from hair balls, but the striploin? Any ideas? Jayson asks; "I purchased a few New York Strips from my local grocery store last evening. After cooking them I cut my steak open to find a portion that was very very rare. Upon further inspection there was a clump of str...

Meat Monkey · Meat Monkey

That's right. Its's been a helluva few months. In the past four months the manager left, a cutter left, our good service case gal transferred and our wrapper transferred. Currently the team consists of a manager who was a clean-up four months ago, a semi-crippled clean-up, two post-retirement age c...

Topic		Started By	Replies	Views	Last Post
	Job Description of Kroger Store Manager As It Relates To Meat Departments Part I (Preview) We are going to continue to talk about Work Load Discrimination. With that thought-in-mind I will be gathering "Store Manager Job Descriptions" where ever I can find them, as many are in the public domain. Personally I believe that top notch Store Managers can influence upper management when hours...	Coalcracker	0	1738	Feb 1, 2017 by Coalcracker
	Green substance in meat? (Preview) Curious if anyone seen this before and what is it. Normally found in beef and pork I've heard different things on what it is but want to know what it is for sure. -- Edited by Jason19991 on Wednesday 25th of January 2017 05:11:37 PM	Jason19991	3	1445	Jan 31, 2017 by Frog
	USDA Ingredient And Label Requirements For Ground Beef Manufactures (Preview) This topic is an addition to the topic for Ground Sirloin as per our discussion "Ground Sirloin! A Hot Topic". I found this site: (https://www.fs.fed.us/fire/contracting/food/ground_beef_strd.pdf) which is a chart as to what can be used in the making of primal grinds, ground beef, and other var...	Coalcracker	6	2267	Jan 25, 2017 by irishdude
	Butcher Shop Start Up Plan (Preview) http://www.bplans.com/butcher_shop_business_plan/executive_summary_fc.php After reviewing this site I believe it is great information for anyone who is contemplating "opening their own butcher shop". Its pretty detailed but very interesting. Kind of giving one the "big picture look"....	Coalcracker	0	1256	Jan 17, 2017 by Coalcracker
	Adive on opening a New Meat Market (Preview) I am wanting to open a meat market in my home town in Oklahoma and need ny and all advice on opening it. I began as a butcher at the age of 15 in a small home town grocery store and then went to college and received a meat science degree. After college I worked for two large meat processing facility here in...	bigmmartin	5	1640	Jan 17, 2017 by Coalcracker
	3-day ice scare (Preview) Just got done with a 3-day ice scare. We did 30,000 the first day 32,000 yesterday and probably at least another 30,000 today. It reminded of the Y2K scare we had so long ago. I'm glad it's over.	Chopper	0	1154	Jan 14, 2017 by Chopper
	Lets Compare The Service Station Of Yesteryear With Meat Depatments? (Preview) What ever happened to Full Service Gas Stations? The gas stations of yesteryear put todays filling stations to shame, actually they are not even filling stations, they are mini-food-marts that sell gas. Growing up during my teen years my dad owned and operated a Texico Service Station where I...	Coalcracker	14	1682	Jan 13, 2017 by irishdude
	Meat Cutters How About Your Opinions On This Idea (Preview) All though I am now sitting on the sidelines but surely I feel the pain of my fellow working meat cutters. Let me take you back to Christmas 1965. Guess what? It was the same way back then nothing has change except for the sales volumes. Pressure, pressure and more pressure. I use to pal around with two fr...	Coalcracker	2	1465	Jan 11, 2017 by irishdude
	Labor, labor, labor (Preview) Stop me if you heard this before. I'm running a 7.5 % labor and it's still not good enough. You want labor down more or a good service department, can't have both.	Chopper	6	1772	Jan 6, 2017 by toby (the meat slave)
	I Survived Christmas (sort of) (Preview) “So, what are you doing for the holidays?” People who've never worked in retail at any level simply do not realize the horror and depression this innocent question invokes in members of my trade. I have worked as a supermarket meat-cutter for 32 years—that's 32 Christmases, and I can tell you honest...	Meat Monkey	9	1870	Jan 6, 2017 by bucklester
	What are "Ham Nuggets?" (Preview) Jackie asks; " Hi! Someone just gave me a ham "nugget." I asked what that was and was told " it sounds better than ham " butt." I know the ham butt cut, is a ham nuggett the same thing or something else? Thanks!"	-	2	1819	Jan 3, 2017 by toby (the meat slave)
	How long can I hang my deer? (Preview) Ed asks; "What is the longest I can hang my venison in a garage that maintained a temperature between 34-40 degrees constantly. The deer was gutted and skinned immediately"	-	1	1247	Jan 3, 2017 by 55plymouth
	book learning rescource (Preview) hey im looking for the best book or books for learning everything i need to know about meat from identifying to cutting to displaying meat preferably pork and beef, im a meat cutter but am stiving to lear more, let me know what the best books you know of i dont care about price	jakev	0	1180	Jan 1, 2017 by jakev
	Have you seen this stretchable roast tying bands? (Preview) For extra money, sometimes I work at Safeway stores on my days off. This is what they tie their roasts with now. Have any of you seen or used these before?	Burgermeister	4	1569	Dec 31, 2016 by -
	Safeway beef shanks with the bone pre sliced (have you seen this before?) (Preview) Safeway beef shanks now come in like this. One per package, with bone pre sliced. Unevenly, and sometimes not completely through. What do you think of that?	Burgermeister	5	1764	Dec 29, 2016 by Chopper
	Vintage Scout American Slicing Machine Co. Meat Slicer (Preview) This is a neat old Meat Slicer called the Scout by the American Slicing Co. Chicago, ILL. The serial number is 219076. Patents from 1911-1921. It has a westinghouse motor on it that is 1/4 Hp, Volt 110 & Amp 4.8. The slicer is 26" long, 20" wide & 15" tall. It weighs around 125 pounds.	apcowboy	3	8203	Dec 23, 2016 by Ram1984
	Is it ok to regrind meat? (Preview) I got a deer processed for me however I find the ground meat to be too lean for me. Is ok to defrost the meat, regrind it with more fat, and then freeze it again?	ibobland08	3	1889	Dec 20, 2016 by ibobland08
	Remembering Leon "The APCowboy" at Christmas time. (Preview) Time is really flying by as we all know, especially us older meat men. I just wanted to remind everyone here how much Leon meant to us all, Leon had big dreams for us all and a real passion for our industry. Leon had big plans for the meat cutters club and I only wish he would have had more time to see it thr...	JohnnyWatts	1	1581	Dec 18, 2016 by Yaaintdeadyet
	Clump of hair inside my steak (Preview) I heard about this happening in tripe from hair balls, but the striploin? Any ideas? Jayson asks; "I purchased a few New York Strips from my local grocery store last evening. After cooking them I cut my steak open to find a portion that was very very rare. Upon further inspection there was a clump of str...	-	3	1618	Dec 15, 2016 by 55plymouth
	Heading into Christmas as the only cutter in the shop. (Preview) That's right. Its's been a helluva few months. In the past four months the manager left, a cutter left, our good service case gal transferred and our wrapper transferred. Currently the team consists of a manager who was a clean-up four months ago, a semi-crippled clean-up, two post-retirement age c...	Meat Monkey	9	1650	Dec 13, 2016 by Meat Monkey
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