General Message Board

irishdude · irishdude

Since participation is low lets all talk about skirt steak. Do you sell it? How much for ? What is it or whats difference between inside and outside skirt steak. Who buys it old folks younguns or foodies. How do you sell it to someone who doesnt know what it is ie marketing Recipes that you can say to use it f...

irishdude · irishdude

how comfortable are you with this process? Is it a part of your job? Do you find measures are taken to be humane as possible? personally ive never slaughtered animals to be eaten but back in 70s n 80s i had to put down litters of cats and dogs in a country place due to people then not neutering pets not pleasa...

Meat Monkey · Meat Monkey

I guess its one of those ideas that's great in theory, but I have to think if the Suits worked the front lines once and a while they'd see things a little differently. It's just not a good idea to take the segment of your customer base that needs the most help and service and encourage them to all COME ON THE S...

Coalcracker · -

A visitor asks: " Hi, I have a question for you. We recently butchered two older cows. They were grass fed cattle raised by someone we know who raises his animals naturally. The animals were shot and gutted day one. (It was about 32F) We then drove for 2 hours with both animals in the back of our pickup. (It...

Coalcracker · Coalcracker

There is an old slang saying we used to use during turkey season (Thanksgiving/Christmas) back in the day. "Cluster Buck", (wink). Yes, it could be sheer pandemonium for many meat departments. " Now that I am old and headed for the "bone-can, I sure would like to hear some "current experien...

Burgermeister · Burgermeister

They do this at certain stores and I hate it. The customers may like it. It may promote sales, but I don't like it. They do it at a store where I work on my days off. These signs are a pain. They make it difficult to do what we used to call "level the counter". If you're out of something, make a double row of anoth...

-

Robert asks: "Hello, Me and a buddy have went in together and bought a 1/2 beef. The whole cow is going to butcher on Decmeber 9th and shortly after we have to contact the butcher and give them how we want it cut. We have never done this before and have no idea how we what to tell them to get every inch we can. s...

Coalcracker · Coalcracker

a). No longer in existence; that has ended or died out: b). No longer in use; obsolete: c). Extinguished; quenched; not burning. Is this what we want to be our legacy as veteran meat cutters? Something's go extinct when the last existing member dies. Extinction therefore becomes a certainty wh...

irishdude · irishdude

Mooc has a free meat course you have to pay to get the certificate but the material is accessed free. https://www.coursera.org/learn/meat-we-eat The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods an...

Coalcracker · Coalcracker

MINN. went from 2,190 to 2,240 jobs. A gain of 50 jobs or 2.5% IA. went from 2,850 to 2,680 jobs. A <loss> of 170 jobs or 6% OAK. went from 1640 to 1550 jobs. A <loss> of 90 jobs or 5.5% KS. went from 940 to 1000 jobs. A gain of 60 jobs or 6.5% NE. went from 710 to 1000 jobs. A gain of 290 jobs or 41% SD. we...

Coalcracker · Coalcracker

The U.S. Labor Dept. started to track butchers & meat cutter jobs by state beginning in 2012. I made a comparison from 2012 to 2015 by state to see what states increased in butcher & meat cutter jobs and which states declined. This study does not include packing plant employees. Only superm...

Coalcracker · -

A visitor asked this morning: ""I am a meat cutter, how do I prevent frost bites on my fingers? The doctor says there is already some nerve damage in my fingers as a result"" My Answer: "Thank you for asking. Yes frostbite is something you want to take steps to prevent. The best advice I can think of is...

bbqcpr · bbqcpr

Im processing a small number of turkeys, about 50, the owner would like to keep the innards bagged for their customers. My google searching is failing tonight. Anyone know where to order?

Brooklyn Gaucho · Brooklyn Gaucho

Hello All, As you can see from the Subject of this post, this is what I intend on starting up in the near future. I am totally new to all of this but my interest level is very high on going forward with this. I live in Texas. I just kind of wanted your take on a few things I should be considering when starting a m...

Coalcracker · Coalcracker

Just remember that I started my meat cutting career back in the 1960's and these reflections are mine only. I started cutting meat in a small Mom & Pop store. Nobody took breaks, we were given a half hour for lunch that's it. When I left the minor leagues so to speak to take a job with a major league comp...

Coalcracker · Coalcracker

For me, I didn't know what I wanted to do. I graduated in 1960 and I went to work for a show case company installing ballast. I got laid off and went to work for a blueberry harvesting company as a filed foreman but that was only seasonal. In 1960 electronics was the career of the future so I enrolled at a lo...

Coalcracker · Coalcracker

There are times when cutters or wrappers get ask this question: Why does my beef look brown? You can't go wrong with this answer! Your customer may not understand but will respect your knowledge! LOL> Metmyoglobin is the oxidised form of the oxygen-carrying hemeprotein myoglobin. Metmyoglo...

irishdude · irishdude

anyhow ive got to write a book review on any book (1000 words) and Im going to pick adam danforths 2 butchering books .what do you all think of the books if you bought them. keep it brief just to an idea. I know how to write an essay and bs to fill 2 pages of type, but Id like to here of other views of the books that...

Coalcracker · Coalcracker

Pope Francis, who has vowed to reform the Roman Catholic Church, making it leaner and simpler, has disclosed that as a little boy he wanted to become a butcher. "When I was a boy, I thought about becoming a butcher," Francis told around 6,000 child singers from the international Pueri Cantores child...

Coalcracker · Coalcracker

Back in the day when we fabricated sides of beef at store level. We would receive beef fronts beef hinds, beef ribs with the plate attached etc.. Some meat cutters broke on the rail and others broke on the block. As they separated the bottom round from the full round they would grab it by the "G...

Topic		Started By	Replies	Views	Last Post
	topic skirt steak (Preview) Since participation is low lets all talk about skirt steak. Do you sell it? How much for ? What is it or whats difference between inside and outside skirt steak. Who buys it old folks younguns or foodies. How do you sell it to someone who doesnt know what it is ie marketing Recipes that you can say to use it f...	irishdude	5	2155	Dec 12, 2016 by newbernbears
	topic slaughtering of animals (Preview) how comfortable are you with this process? Is it a part of your job? Do you find measures are taken to be humane as possible? personally ive never slaughtered animals to be eaten but back in 70s n 80s i had to put down litters of cats and dogs in a country place due to people then not neutering pets not pleasa...	irishdude	3	1725	Dec 11, 2016 by irishdude
	Does your store do a senior discount day? And is it a zoo? (Preview) I guess its one of those ideas that's great in theory, but I have to think if the Suits worked the front lines once and a while they'd see things a little differently. It's just not a good idea to take the segment of your customer base that needs the most help and service and encourage them to all COME ON THE S...	Meat Monkey	3	1477	Dec 8, 2016 by Burgermeister
	Green Smelly Meat from Freshly Butchered Steer. Whats up with that? (Preview) A visitor asks: " Hi, I have a question for you. We recently butchered two older cows. They were grass fed cattle raised by someone we know who raises his animals naturally. The animals were shot and gutted day one. (It was about 32F) We then drove for 2 hours with both animals in the back of our pickup. (It...	-	4	1550	Dec 7, 2016 by Coalcracker
	Share Your Turkey Season Experiences In Your Store (Preview) There is an old slang saying we used to use during turkey season (Thanksgiving/Christmas) back in the day. "Cluster Buck", (wink). Yes, it could be sheer pandemonium for many meat departments. " Now that I am old and headed for the "bone-can, I sure would like to hear some "current experien...	Coalcracker	3	1202	Dec 6, 2016 by Dunamis1989
	What do you think of having a sign for every item in your case? (Preview) They do this at certain stores and I hate it. The customers may like it. It may promote sales, but I don't like it. They do it at a store where I work on my days off. These signs are a pain. They make it difficult to do what we used to call "level the counter". If you're out of something, make a double row of anoth...	Burgermeister	11	1916	Dec 6, 2016 by Dunamis1989
	How to have a 1/2 of Beef Cut? (Preview) Robert asks: "Hello, Me and a buddy have went in together and bought a 1/2 beef. The whole cow is going to butcher on Decmeber 9th and shortly after we have to contact the butcher and give them how we want it cut. We have never done this before and have no idea how we what to tell them to get every inch we can. s...	-	9	1863	Nov 30, 2016 by -
	The Meaning of Extintion (Preview) a). No longer in existence; that has ended or died out: b). No longer in use; obsolete: c). Extinguished; quenched; not burning. Is this what we want to be our legacy as veteran meat cutters? Something's go extinct when the last existing member dies. Extinction therefore becomes a certainty wh...	Coalcracker	0	1107	Nov 24, 2016 by Coalcracker
	free meat course (Preview) Mooc has a free meat course you have to pay to get the certificate but the material is accessed free. https://www.coursera.org/learn/meat-we-eat The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods an...	irishdude	0	1118	Nov 17, 2016 by irishdude
	Employment of Butchers & Meat Cutters By State Continued (Preview) MINN. went from 2,190 to 2,240 jobs. A gain of 50 jobs or 2.5% IA. went from 2,850 to 2,680 jobs. A <loss> of 170 jobs or 6% OAK. went from 1640 to 1550 jobs. A <loss> of 90 jobs or 5.5% KS. went from 940 to 1000 jobs. A gain of 60 jobs or 6.5% NE. went from 710 to 1000 jobs. A gain of 290 jobs or 41% SD. we...	Coalcracker	3	1596	Nov 17, 2016 by Coalcracker
	Employment of Butchers & Meat Cutters By State (Preview) The U.S. Labor Dept. started to track butchers & meat cutter jobs by state beginning in 2012. I made a comparison from 2012 to 2015 by state to see what states increased in butcher & meat cutter jobs and which states declined. This study does not include packing plant employees. Only superm...	Coalcracker	0	1315	Nov 12, 2016 by Coalcracker
	How to Prevent Frost Bite (Preview) A visitor asked this morning: ""I am a meat cutter, how do I prevent frost bites on my fingers? The doctor says there is already some nerve damage in my fingers as a result"" My Answer: "Thank you for asking. Yes frostbite is something you want to take steps to prevent. The best advice I can think of is...	-	1	1314	Nov 5, 2016 by Coalcracker
	where to order gibblet bags (Preview) Im processing a small number of turkeys, about 50, the owner would like to keep the innards bagged for their customers. My google searching is failing tonight. Anyone know where to order?	bbqcpr	0	974	Nov 4, 2016 by bbqcpr
	Starting up a Meat Market in Texas (Preview) Hello All, As you can see from the Subject of this post, this is what I intend on starting up in the near future. I am totally new to all of this but my interest level is very high on going forward with this. I live in Texas. I just kind of wanted your take on a few things I should be considering when starting a m...	Brooklyn Gaucho	8	1596	Oct 30, 2016 by newbernbears
	Taking Breaks On The Job (Preview) Just remember that I started my meat cutting career back in the 1960's and these reflections are mine only. I started cutting meat in a small Mom & Pop store. Nobody took breaks, we were given a half hour for lunch that's it. When I left the minor leagues so to speak to take a job with a major league comp...	Coalcracker	3	1260	Oct 30, 2016 by newbernbears
	Why did you want to become a Meat Cutter? When did you know it was what you wanted to do? (Preview) For me, I didn't know what I wanted to do. I graduated in 1960 and I went to work for a show case company installing ballast. I got laid off and went to work for a blueberry harvesting company as a filed foreman but that was only seasonal. In 1960 electronics was the career of the future so I enrolled at a lo...	Coalcracker	3	1152	Oct 29, 2016 by kbraker510
	A Scinetific Response To Brown Color Meat (Preview) There are times when cutters or wrappers get ask this question: Why does my beef look brown? You can't go wrong with this answer! Your customer may not understand but will respect your knowledge! LOL> Metmyoglobin is the oxidised form of the oxygen-carrying hemeprotein myoglobin. Metmyoglo...	Coalcracker	0	1030	Oct 23, 2016 by Coalcracker
	book review (Preview) anyhow ive got to write a book review on any book (1000 words) and Im going to pick adam danforths 2 butchering books .what do you all think of the books if you bought them. keep it brief just to an idea. I know how to write an essay and bs to fill 2 pages of type, but Id like to here of other views of the books that...	irishdude	4	1326	Oct 21, 2016 by irishdude
	An Interesting Fact About Pope Francis (Preview) Pope Francis, who has vowed to reform the Roman Catholic Church, making it leaner and simpler, has disclosed that as a little boy he wanted to become a butcher. "When I was a boy, I thought about becoming a butcher," Francis told around 6,000 child singers from the international Pueri Cantores child...	Coalcracker	0	1017	Oct 6, 2016 by Coalcracker
	How the Gooseneck Round Got its Name (Preview) Back in the day when we fabricated sides of beef at store level. We would receive beef fronts beef hinds, beef ribs with the plate attached etc.. Some meat cutters broke on the rail and others broke on the block. As they separated the bottom round from the full round they would grab it by the "G...	Coalcracker	4	1850	Oct 6, 2016 by Burgermeister
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