Meat Related Questions

Kingang · Kingang

The W is joined by a multi-season team management style, known as MyWNBA. But its menu-driven feature set resembles something from MLB 2K10 or 2K11. There is not much to the prior to getting two"jobs" in the beginning of the year -- one to exchange a specific NBA 2K MT player prior to the deadline and ano...

lylelovett · lylelovett

Có nên mua loa Bluetooth bass mạnh với giá 200k hay không? Thị trường hiện nay có rất nhiều mẫu loa không dây nổi bật với đa dạng mẫu mã, kiểu dáng, thương hiệu và phân khúc giá. Bạn đang tìm kiếm cho mình một chiếc loa nghe nhạc bluetooth giá rẻ 200k nhưng vẫn đảm bảo âm thanh sống động cùng thiết kế sang trọng....

rosalind · rosalind

Let’s face it. Buying a new smartphone like the latest iPhone 11 is a big investment. If you’re ready to upgrade to a new phone, you can offset the cost by selling your current iPhone. Or, maybe you just have an old iPhone lying around and you want to get some cash for it. Before you part ways with your old iP...

Pops6927 · Pops6927

'Back in my day' the bible to meatcutting was acquiring and utilizing cutting tests to be able to price out individual cuts. We had to do 'X' no. per week, maintained a log of them, send them into corporate for them to use in their calculations, for whatever tests they'd want for beef, pork, chicken, la...

Kevin86 · Kevin86

Hi guys, I'm new here. I'm not a butcher by any means but I do cut down some cuts hope it's ok I'm here. My family takes a few steers a year to the butcher from dad's barn and we do hogs out of my sister's. My question is I get 2 front quarters of beef and I like any and all cuts. What do you recommend is the best bre...

scorpion · scorpion

Hi everyone! I am new here and really don't know much about meat cutting (although my grandfather was a butcher!) but I have a question about tripe. I bought some tripe from the grocery store and when I cooked it (boiled for 3 hours to make a Bulgarian soup) it had black hair ALL in it! It wasn't noticea...

Jericho · Jericho

Hey, so I had a problem with a customer recently. It's someone my boss warned me about, who was a meatcutter for many, many years, and likes to try to get free **** out of new meatcutters. I'm in a small superette, it's just me and my boss in the meat department, and I only cut meat on her days off. I've been do...

Jetplane · Jetplane

I was wondering, is there a difference in the job title designation "butcher" and "meat cutter"? Some forms ask for job title, and I once had a meatcutter jump down my throat for calling him a butcher. Also on tax forms what do I put down. I only cut meat from retail cuts. I don't bre...

Nik Storey · Nik Storey

Hi, I am an English butcher, and I'd like to know the exact specification for the Boston butt. I'm doing a pork demo soon and would love to cover that, I just need to know I am doing right!!! I am the manager of a small pork wholesalers, and would love to see the USDA classifications on pork cuts if thats poss...

apcowboy · apcowboy

From: preacher9071Sent: 12/28/2004 11:49 PMI have only been cutting meat for about 5 years, and suddenly I was thrown into the position of market manager. It is a small mom and pop store with about 800 clientel. Just to brag a little, since I've become the manager, our sales have increased from ar...

masterbutcher1 · masterbutcher1

It appears to me that the Hereford is being neglected as a breed why ? here is an extract from a US ranchers question followed by my reply and reference from the Hereford breed society. I would be interested in seeing your comments I agree,Having slaughtered many breeds herefords were always the most c...

newbernbears · newbernbears

Meat dept layout/flow-ours is horrible-anybody good at it? Have any photos? Thanks in advance.

HolgerDanske · HolgerDanske

Hello I'm new to the forum. I would really like some help. We are selling US beef at my Job, but some of the cuts are diffrent to ours, since we in Denmark, more cuts Clean muscles. Can somebody give me a link or post a Photo of how the Teres Major or Shoulder Tender is cut and where it sits precisly. I have an...

cmheib · cmheib

I cut meat in southeastern Ohio.I heard alot about beef tri-tip in the western states. Why isnt it available in my part of the country?

steer fry · steer fry

This question is for the "OLD SALTS", Is it better to hire experienced help or hire rookies and train them? Steer Fry

Iwanttheoldguy · Iwanttheoldguy

I've been cutting meat for a while now and have heard a number of names for various cuts of meat from my customers but this one I have never heard of, a Newport style rib. My dad had a few of his own like a whitehouse style pork loin roast. This actually was true though, in the 40s he serviced a caterer who cook...

Pax · Pax

Hi! As i've posted before i run a small burger joint that makes burgers from fresh beef patties. So we've to grind a meat and fat mix daily. It gets a bit hard going after both these things seperately(we've different suppliers for both ... and i'm based outside of the US in a country where the processes a...

meatmarketmatt · meatmarketmatt

I started peeling the briskets off our grass-fed cattle and making corned beef for our deli as an out for the brisket and it has really taken off to the point where I don't have enough briskets. I'm going to start using some other parts probably the eyes off the round. Any recommendations on alternative...

apcowboy · apcowboy

From: BlackoutSent: 4/23/2006 12:43 PMThe charts and things I tried to look at on the site here are broken links does anyone have any new links they can throw at me.

Dale Turner · Dale Turner

We are looking to make nutrition labels for our entire line of products, making them more grocery friendly, and also go with set unit price. We are running into some obsticles concerning moisture content, and also some questions on shelf stable labels and that proceedure. If anyone has this knowled...

Topic		Started By	Replies	Views	Last Post
	This brand new variant of NBA 2K21 includes excellent (Preview) The W is joined by a multi-season team management style, known as MyWNBA. But its menu-driven feature set resembles something from MLB 2K10 or 2K11. There is not much to the prior to getting two"jobs" in the beginning of the year -- one to exchange a specific NBA 2K MT player prior to the deadline and ano...	Kingang	1	2612	Nov 28, 2022 by barnebasguitano
	Co nen mua loa Bluetooth bass manh voi gia 200k hay khong (Preview) Có nên mua loa Bluetooth bass mạnh với giá 200k hay không? Thị trường hiện nay có rất nhiều mẫu loa không dây nổi bật với đa dạng mẫu mã, kiểu dáng, thương hiệu và phân khúc giá. Bạn đang tìm kiếm cho mình một chiếc loa nghe nhạc bluetooth giá rẻ 200k nhưng vẫn đảm bảo âm thanh sống động cùng thiết kế sang trọng....	lylelovett	0	669	Oct 11, 2022 by lylelovett
	How to Make Money Selling Old iPhone (Preview) Let’s face it. Buying a new smartphone like the latest iPhone 11 is a big investment. If you’re ready to upgrade to a new phone, you can offset the cost by selling your current iPhone. Or, maybe you just have an old iPhone lying around and you want to get some cash for it. Before you part ways with your old iP...	rosalind	0	604	Sep 20, 2022 by rosalind
	cutting tests (Preview) 'Back in my day' the bible to meatcutting was acquiring and utilizing cutting tests to be able to price out individual cuts. We had to do 'X' no. per week, maintained a log of them, send them into corporate for them to use in their calculations, for whatever tests they'd want for beef, pork, chicken, la...	Pops6927	18	11432	Dec 11, 2020 by Harry
	Best Breakdown (Preview) Hi guys, I'm new here. I'm not a butcher by any means but I do cut down some cuts hope it's ok I'm here. My family takes a few steers a year to the butcher from dad's barn and we do hogs out of my sister's. My question is I get 2 front quarters of beef and I like any and all cuts. What do you recommend is the best bre...	Kevin86	0	2544	Jan 3, 2018 by Kevin86
	Black hair in tripe?? (Preview) Hi everyone! I am new here and really don't know much about meat cutting (although my grandfather was a butcher!) but I have a question about tripe. I bought some tripe from the grocery store and when I cooked it (boiled for 3 hours to make a Bulgarian soup) it had black hair ALL in it! It wasn't noticea...	scorpion	2	14017	Apr 7, 2016 by -
	Difference in cuts (and also how to deal with customers who were meatcutters way longer than you) (Preview) Hey, so I had a problem with a customer recently. It's someone my boss warned me about, who was a meatcutter for many, many years, and likes to try to get free **** out of new meatcutters. I'm in a small superette, it's just me and my boss in the meat department, and I only cut meat on her days off. I've been do...	Jericho	4	3554	Jan 31, 2016 by ChefLazar5
	"Butcher" or "Meat Cutter"? ( 1 2 ) (Preview) I was wondering, is there a difference in the job title designation "butcher" and "meat cutter"? Some forms ask for job title, and I once had a meatcutter jump down my throat for calling him a butcher. Also on tax forms what do I put down. I only cut meat from retail cuts. I don't bre...	Jetplane	44	26381	Aug 11, 2015 by Darcymamma
	Pork Butt- Boston Butt (Preview) Hi, I am an English butcher, and I'd like to know the exact specification for the Boston butt. I'm doing a pork demo soon and would love to cover that, I just need to know I am doing right!!! I am the manager of a small pork wholesalers, and would love to see the USDA classifications on pork cuts if thats poss...	Nik Storey	3	3398	Jul 2, 2015 by Nik Storey
	flank steaks (Preview) From: preacher9071Sent: 12/28/2004 11:49 PMI have only been cutting meat for about 5 years, and suddenly I was thrown into the position of market manager. It is a small mom and pop store with about 800 clientel. Just to brag a little, since I've become the manager, our sales have increased from ar...	apcowboy	21	16798	Jul 21, 2014 by newbernbears
	Hereford cattle (Preview) It appears to me that the Hereford is being neglected as a breed why ? here is an extract from a US ranchers question followed by my reply and reference from the Hereford breed society. I would be interested in seeing your comments I agree,Having slaughtered many breeds herefords were always the most c...	masterbutcher1	2	4238	Jul 21, 2014 by newbernbears
	Cutting room floorplan (Preview) Meat dept layout/flow-ours is horrible-anybody good at it? Have any photos? Thanks in advance.	newbernbears	0	2842	Jul 21, 2014 by newbernbears
	US meat Cuts Schoulder tender teres major (Preview) Hello I'm new to the forum. I would really like some help. We are selling US beef at my Job, but some of the cuts are diffrent to ours, since we in Denmark, more cuts Clean muscles. Can somebody give me a link or post a Photo of how the Teres Major or Shoulder Tender is cut and where it sits precisly. I have an...	HolgerDanske	5	5148	Jun 30, 2014 by ChefLazar5
	Beef Tri-Tip (Preview) I cut meat in southeastern Ohio.I heard alot about beef tri-tip in the western states. Why isnt it available in my part of the country?	cmheib	20	6640	May 26, 2014 by newbernbears
	Hiring help in the MEAT DEPARTMENT (Preview) This question is for the "OLD SALTS", Is it better to hire experienced help or hire rookies and train them? Steer Fry	steer fry	8	6049	Dec 27, 2013 by Mainemeatman
	What's a Newport style rib (Preview) I've been cutting meat for a while now and have heard a number of names for various cuts of meat from my customers but this one I have never heard of, a Newport style rib. My dad had a few of his own like a whitehouse style pork loin roast. This actually was true though, in the 40s he serviced a caterer who cook...	Iwanttheoldguy	3	4298	Dec 27, 2013 by MeatMaven
	Ground meat. Using frozen Rib fat? (Preview) Hi! As i've posted before i run a small burger joint that makes burgers from fresh beef patties. So we've to grind a meat and fat mix daily. It gets a bit hard going after both these things seperately(we've different suppliers for both ... and i'm based outside of the US in a country where the processes a...	Pax	2	3405	Nov 25, 2013 by Seattle2TexasX
	brisket substitute (Preview) I started peeling the briskets off our grass-fed cattle and making corned beef for our deli as an out for the brisket and it has really taken off to the point where I don't have enough briskets. I'm going to start using some other parts probably the eyes off the round. Any recommendations on alternative...	meatmarketmatt	3	3689	Nov 21, 2013 by meatmarketmatt
	Meat cutting charts. (Preview) From: BlackoutSent: 4/23/2006 12:43 PMThe charts and things I tried to look at on the site here are broken links does anyone have any new links they can throw at me.	apcowboy	6	12735	Mar 22, 2013 by MattB
	Nutrition labels (Preview) We are looking to make nutrition labels for our entire line of products, making them more grocery friendly, and also go with set unit price. We are running into some obsticles concerning moisture content, and also some questions on shelf stable labels and that proceedure. If anyone has this knowled...	Dale Turner	4	3876	Jan 3, 2013 by Dale Turner
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