General Message Board

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.

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...

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...

Topic		Started By	Replies	Views	Last Post
	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	1868	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	1951	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	1904	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	1322	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	1274	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	1671	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	1849	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	8410	Dec 23, 2016 by Ram1984
	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	1730	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	1766	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	1730	Dec 13, 2016 by Meat Monkey
	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	2225	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	1803	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	1544	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	1625	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	1266	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	1987	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	1943	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	1183	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	1189	Nov 17, 2016 by irishdude
«First < 1 … 140 141 142 143 144 … 376 > Last» \| Page of 376 sorted by