General Message Board

Frog · Frog

First off I want to say Hello to all of you and I'm glad someone started a site for us meat heads. I am sure we all have thoughts on the question I'm about to ask. I have been tasked with making up a written final test for our meat apprentice program. Our program is lacking but we have made a comment to improve...

Coalcracker · Coalcracker

After reading the post about 'drain boards" for purge issues I remember something interesting. We went deep see fishing earlier this year and when we anchored the captain poured a "liquid chum" into the water. He said it will attract the fish. Yea I thought, probably sharks! LOL>...

apcowboy · apcowboy

David O Neill, Butchery Manager of Supervalu, Dublin, Ireland Area Abe Hardy, Assistant Market Manager, McDade's Markets, Jackson, Ms. Metro Area Chef Alan Lazar teaches at Johnson & Wales University in North Miami, Rep for Southern Fl. Micha...

Coalcracker · Coalcracker

Not to long ago we had a conversation about the stores that are advertising Choice Beef but not on the ground beef. Well lo and behold attached you will see it again. An ad from Publix advertising Green Wise steak and ground beef. Check it out. If these prices get any higher, pretty soon we will be selli...

apcowboy · apcowboy

We have a petition on change.org we need your help with, this petition is asking for support and donations of 1 to 5 dollars.IF YOU DON'T DONATE,PLEASE SIGN THE PETITION, SIGNING THE PETITION KEEPS IT UP WHERE OTHERS WILL SEE IT. Share it to your friends that might share it to others. https://www.c...

apcowboy · apcowboy

HOME http://meatcuttersclub.activeboard.com/t60732704/the-meat-locker-august-19-2015/#plJDLll7OOLhMVBr.99

Coalcracker · Coalcracker

In todays world of sue or be sued an employer can only ask certain questions related to health issues like the ability to lift heavy items. However, a good human resource person worth their salt can created a job description that is easy for a potential employee to understand and follow-up with que...

Coalcracker · Coalcracker

Simple test to identify knife skills for a potential new hire. 1) What should you do when you loose control of your knife? 2) In what direction should you cut? 3) How should I carry my knife? 4) What is more dangerous a sharp or dull knife? 5) How should I hand a knife to a fellow employee? 6) What should y...

apcowboy · apcowboy

Beautiful Skills by Club member David O Neill, Butchery Manager of Supervalu, Dublin, Ireland David says he has great customer service BUT sometimes you just can't please everyone LOL

Coalcracker · Coalcracker

I heard on the street today that Food lion is looking for 3 Meat Department Managers in the Augusta, Ga. area. www.foodlion.com/careers/

MooseCutter · MooseCutter

Hi everyone. New to the site here. I'm located in Northern Ontario Canada and our big game seasons are stating to open. Bear first, then deer followed by moose. Anyone else busy this time of year cutting wild game?

apcowboy · apcowboy

Our Petition lacks right now 6 more signatures and we will be up on top where millions of people will see it PLEASE SIGN THE PETITION, SIGNING THE PETITION KEEPS IT UP WHERE OTHERS WILL SEE IT. So far the petition is working for the Club, we have received donations totaling $285.00, NOW 320. 00 ...

ButcherD · ButcherD

http: So a full steamboat round has the knuckle on I have taken the knuckle off you can do it either way ....less people knuckle off .... more people knuckle on ....but it would be a bone in full round like what I started with! ......here ya go Fdarn😎

Coalcracker · Coalcracker

Is there a difference between margin and markup. Absolutely. Your gross profit for instance is a margin. Simply said, cost subtracted from sales = G.P. So lets start with Margin. You have an item that cost $2.00 per lb. and you want to achieve a 20% margin on it. Therefore ($2.00 x 20% =.40 cents mark u...

apcowboy · apcowboy

Meatcuttersclub.org is expending, We are now seeking volunteer field representatives in differ parts of the world. As a volunteer field representative, you will have a meatcuttersclub picture ID,you will represent the meatcuttersclub in your area, speak with any meat cutters/butch...

apcowboy · apcowboy

FROM NOTIFICATIONS Leon Wildberger7 hrsSURVEY TIMEWhat do you grind for hamburger, tube grind OR beef trim

apcowboy · apcowboy

Indeed, food poisoning outbreaks and recalls of bacteria-tainted ground beef are all too frequent. Just before the July 4 holiday this year, 13.5 tons of ground beef and steak destined for restaurants and other food-service operations were recalled on a single day because of possible contaminat...

Coalcracker · Coalcracker

Let me emphasize that I am not trying to convert anybody from rail beef to box beef. I am sharing what I know from working all my adult life in the trade. For those out there that are using rail beef you can limit the exposure of a potential Ecoli outbreak. 1) As you receive you fronts and hinds do a simple Q.A...

CLUB MEMBERS PLEASE READ · apcowboy

We have a petition on change.org we need your help with, this petition is asking for support and donations of 1 to 5 dollars. IF YOU DON'T DONATE, PLEASE SIGN THE PETITION, SIGNING THE PETITION KEEPS IT UP WHERE OTHERS WILL SEE IT. So far the petition is working for the Club, we have received donations...

BANDSAW BOB · BANDSAW BOB

Always found 1/8" plates were used mostly south of Washington DC but very little in the northeast, mostly using 9/64" for ground meat. What size do you use ? What state are you in ?

Topic		Started By	Replies	Views	Last Post
	Looking for suggestions, Journeyman test ( 1 2 ) (Preview) First off I want to say Hello to all of you and I'm glad someone started a site for us meat heads. I am sure we all have thoughts on the question I'm about to ask. I have been tasked with making up a written final test for our meat apprentice program. Our program is lacking but we have made a comment to improve...	Frog	31	2054	Sep 2, 2015 by jimhenry2000
	Getting Rid of the Purge Food for Thought (Preview) After reading the post about 'drain boards" for purge issues I remember something interesting. We went deep see fishing earlier this year and when we anchored the captain poured a "liquid chum" into the water. He said it will attract the fish. Yea I thought, probably sharks! LOL>...	Coalcracker	4	1005	Sep 1, 2015 by jimhenry2000
	NEW FIELD REPRESENTATIVES (Preview) David O Neill, Butchery Manager of Supervalu, Dublin, Ireland Area Abe Hardy, Assistant Market Manager, McDade's Markets, Jackson, Ms. Metro Area Chef Alan Lazar teaches at Johnson & Wales University in North Miami, Rep for Southern Fl. Micha...	apcowboy	4	666	Sep 1, 2015 by ChefLazar5
	Ground Beef Grades We just talked about it!! (Preview) Not to long ago we had a conversation about the stores that are advertising Choice Beef but not on the ground beef. Well lo and behold attached you will see it again. An ad from Publix advertising Green Wise steak and ground beef. Check it out. If these prices get any higher, pretty soon we will be selli...	Coalcracker	0	559	Sep 1, 2015 by Coalcracker
	DON'T FORGET !!!!!!!! (Preview) We have a petition on change.org we need your help with, this petition is asking for support and donations of 1 to 5 dollars.IF YOU DON'T DONATE,PLEASE SIGN THE PETITION, SIGNING THE PETITION KEEPS IT UP WHERE OTHERS WILL SEE IT. Share it to your friends that might share it to others. https://www.c...	apcowboy	0	776	Aug 31, 2015 by apcowboy
	The Meat Locker - August 26, 2015‏ (Preview) HOME http://meatcuttersclub.activeboard.com/t60732704/the-meat-locker-august-19-2015/#plJDLll7OOLhMVBr.99	apcowboy	1	647	Aug 30, 2015 by ChefLazar5
	Meeting Certain Physical Requirements Like Lifting. (Preview) In todays world of sue or be sued an employer can only ask certain questions related to health issues like the ability to lift heavy items. However, a good human resource person worth their salt can created a job description that is easy for a potential employee to understand and follow-up with que...	Coalcracker	1	543	Aug 30, 2015 by jimhenry2000
	Test For New Hires On Knife Skills (Preview) Simple test to identify knife skills for a potential new hire. 1) What should you do when you loose control of your knife? 2) In what direction should you cut? 3) How should I carry my knife? 4) What is more dangerous a sharp or dull knife? 5) How should I hand a knife to a fellow employee? 6) What should y...	Coalcracker	2	599	Aug 30, 2015 by cprbbq
	Beautiful butchery skills (Preview) Beautiful Skills by Club member David O Neill, Butchery Manager of Supervalu, Dublin, Ireland David says he has great customer service BUT sometimes you just can't please everyone LOL	apcowboy	9	2678	Aug 29, 2015 by irishdude
	Meat Dept. Managers Needed (Preview) I heard on the street today that Food lion is looking for 3 Meat Department Managers in the Augusta, Ga. area. www.foodlion.com/careers/	Coalcracker	9	888	Aug 29, 2015 by apcowboy
	Wild game (Preview) Hi everyone. New to the site here. I'm located in Northern Ontario Canada and our big game seasons are stating to open. Bear first, then deer followed by moose. Anyone else busy this time of year cutting wild game?	MooseCutter	1	515	Aug 29, 2015 by -
	UPDATE on our Petition (Preview) Our Petition lacks right now 6 more signatures and we will be up on top where millions of people will see it PLEASE SIGN THE PETITION, SIGNING THE PETITION KEEPS IT UP WHERE OTHERS WILL SEE IT. So far the petition is working for the Club, we have received donations totaling $285.00, NOW 320. 00 ...	apcowboy	0	833	Aug 28, 2015 by apcowboy
	Full Bone-in round ...... STEAMBOAT! (Preview) http: So a full steamboat round has the knuckle on I have taken the knuckle off you can do it either way ....less people knuckle off .... more people knuckle on ....but it would be a bone in full round like what I started with! ......here ya go Fdarn😎	ButcherD	15	1510	Aug 28, 2015 by -
	Mark Up vs. Margin Food For Thought (Preview) Is there a difference between margin and markup. Absolutely. Your gross profit for instance is a margin. Simply said, cost subtracted from sales = G.P. So lets start with Margin. You have an item that cost $2.00 per lb. and you want to achieve a 20% margin on it. Therefore ($2.00 x 20% =.40 cents mark u...	Coalcracker	2	777	Aug 28, 2015 by 55plymouth
	Meatcuttersclub.org is expending, seeking volunteer field representatives (Preview) Meatcuttersclub.org is expending, We are now seeking volunteer field representatives in differ parts of the world. As a volunteer field representative, you will have a meatcuttersclub picture ID,you will represent the meatcuttersclub in your area, speak with any meat cutters/butch...	apcowboy	1	671	Aug 28, 2015 by ChefLazar5
	SURVEY TIME What do you grind for hamburger ( 1 2 ) (Preview) FROM NOTIFICATIONS Leon Wildberger7 hrsSURVEY TIMEWhat do you grind for hamburger, tube grind OR beef trim	apcowboy	25	1872	Aug 27, 2015 by ChefLazar5
	How Safe Is Your Ground Beef? (Preview) Indeed, food poisoning outbreaks and recalls of bacteria-tainted ground beef are all too frequent. Just before the July 4 holiday this year, 13.5 tons of ground beef and steak destined for restaurants and other food-service operations were recalled on a single day because of possible contaminat...	apcowboy	4	826	Aug 27, 2015 by ChefLazar5
	HOW SAFE IS YOUR GROUND BEEF REPLY PART II (Preview) Let me emphasize that I am not trying to convert anybody from rail beef to box beef. I am sharing what I know from working all my adult life in the trade. For those out there that are using rail beef you can limit the exposure of a potential Ecoli outbreak. 1) As you receive you fronts and hinds do a simple Q.A...	Coalcracker	1	603	Aug 27, 2015 by jimhenry2000
	CLUB MEMBERS PLEASE READ (Preview) We have a petition on change.org we need your help with, this petition is asking for support and donations of 1 to 5 dollars. IF YOU DON'T DONATE, PLEASE SIGN THE PETITION, SIGNING THE PETITION KEEPS IT UP WHERE OTHERS WILL SEE IT. So far the petition is working for the Club, we have received donations...	apcowboy	1	658	Aug 27, 2015 by apcowboy
	What model meat grinder do you use ? What hole size ? (Preview) Always found 1/8" plates were used mostly south of Washington DC but very little in the northeast, mostly using 9/64" for ground meat. What size do you use ? What state are you in ?	BANDSAW BOB	0	488	Aug 27, 2015 by BANDSAW BOB
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