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apcowboy


Founder of The Meat Cutter's Club

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NOW lets show off a little bit.
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 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

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butcher29


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

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apcowboy


Founder of The Meat Cutter's Club

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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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Big Beef


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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
Big Beef


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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
Burgermeister


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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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Big Beef


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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
butcher29


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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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Burgermeister


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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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Big Beef


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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
A1Butcher


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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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Big Beef


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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
butcher29


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how long do you fry age for?

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Guru

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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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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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davida6302


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RE: NOW lets show off a little bit.
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Excellent display Bigbeef, very appealing



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davida6302


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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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Big Beef


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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
Big Beef


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RE: NOW lets show off a little bit.
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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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