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Post Info TOPIC: NOW lets show off a little bit.


Founder of The Meat Cutter's Club

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NOW lets show off a little bit.


 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 to me, apcowboy@hotmail.com and I'll put it on for you.

Photobucket



 



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Leon Wildberger

Executive Director 



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RE: NOW lets show off a little bit.


thats looks pretty good leon did you make that?.......probably can beans and frozen back ribs..lol

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Founder of The Meat Cutter's Club

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RE: NOW lets show off a little bit.


SIR I HAVE YOU  KNOW YOU HAVE CUT ME DEEP !!! LOL

NOW lets see your cook out section !!  WE LIKE PICTURES HERE !!



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Leon Wildberger

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RE: NOW lets show off a little bit.


well here is my pride and joy for you all to drool over



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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



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RE: NOW lets show off a little bit.


That last pic is my dry ager loaded for this weekend



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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



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RE: NOW lets show off a little bit.


Big Beef wrote:

That last pic is my dry ager loaded for this weekend


 

 That's a fantastic display Big Beef. I like the dry aged showcase and was gonna ask about it. I have never seen one like that. Almost no one has it and if they do, it's not displayed.



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RE: NOW lets show off a little bit.


I keep 5-8 Angus Ribs and 4-6 Angus Short Loins in it all times
Takes 14 days from the time a piece goes in until we can cut even 1 steak off it
then the clock ticks for 28 days until it's sold or tossed into the bone can

Christmas and New Years I had 12 ribs in it and sold every last piece of them

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



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RE: NOW lets show off a little bit.


i want a dry ager i should plug one of the old coke or pepsi coolers kicking around and use that..lol..............do you guys think that would work?

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RE: NOW lets show off a little bit.


Big Beef wrote:

well here is my pride and joy for you all to drool over


 A super nice display! Especially good job on the seafood.

I think seafood is one of the hardest things to order. There's no saving it. You can't grind it, or freeze it. Such a short shelf life.

 



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RE: NOW lets show off a little bit.


We use a lot of frozen that we thaw as we need it
but even then it has a very short shelf life that is true
but we turn and burn a ton of it a week

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



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RE: NOW lets show off a little bit.


Great looking case Big Beef and drooling I AM !!!
The dry ager is a GREAT idea!
Its so hard to get dry aged beef anymore and yours looks well stocked of the best cuts !

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RE: NOW lets show off a little bit.


That Dry Ager is a show stopper!!
20-30 people a day stop and stare and then we get to talk to them
Turned the Grocery Store into the neighborhood Butcher Shop
Love that they now stop and ask if ________ is working today?
All of my cutters have followers now

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



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RE: NOW lets show off a little bit.


how long do you fry age for?

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Guru

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RE: NOW lets show off a little bit.


that is beautiful work there big beef.. just wondering. how come the ribeye is so much cheaper than the short loin and strips in the full service case? is that a special? just wondering cause my ribeyes are higher than both of those.

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RE: NOW lets show off a little bit.


nevermind i see the VIC spcial sign. ...duh.....when i have ribeyes on sale for less than the short loing and strips i have to lower the price on those a little too or noone will buy them.

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RE: NOW lets show off a little bit.


Excellent display Bigbeef, very appealing



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RE: NOW lets show off a little bit.


About 2 years ago the company I work for sent out a memorandum about taking and posting of "unauthorized" pictures of our stores and any related logos, for any personal purposes. Hate that...



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RE: NOW lets show off a little bit.


butcher29 wrote:

i want a dry ager i should plug one of the old coke or pepsi coolers kicking around and use that..lol..............do you guys think that would work?


 

 The Dry Ager I have has no fan in it. I was told to work right it has to be a gravity fed refidgerator. No fans



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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



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RE: NOW lets show off a little bit.


butcher29 wrote:

how long do you fry age for?


 

 14 days before we can cut it

28 more days before it's in the bone can



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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild

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