General Message Board

Coalcracker · Coalcracker

Now don't run back to your store in the mooring and grind your shop trimmings 10 times and make your own version of Steak Umm's. It will be a disaster. However, I have done it and it does work if you work the ground product so it becomes a "paste." I tried putting it in plastic bags to fit a size 4-s tray co...

qualitycuts · qualitycuts

Hi, Friends, We Used To Give Dogs Chicken Feet Not Until A Chinee Order For Them For A Source, 0Do You Also Sell Them In Your Store ?.

ButterflyJanice2 · ButterflyJanice2

https://youtu.be/HCFA7xNfx0o

ButcherD · ButcherD

irishdude · irishdude

I was watching a UK programme on tv about how to eat well for less and one of the ways to save cash was for the people on the show who ate fillet steak was to buy bavette steak. saved them 5 gbp per meal It looked to me like a flat iron steak. anyhow i thought id look it up seems it is skirt steak or flank steak or can...

bubbybullock · bubbybullock

Or so my department head tells me. Well I wear glasses and I tried it tonight. Had to take my hat off it doesn't stay on well and fogs up so I couldn't even see to clean the grinder. Who are they trying to protect? There must have been one incident somewhere of an idiot trying to put his eye out with a pressure...

qualitycuts · qualitycuts

Some People Prefer Red Meat To White Meat When Trimmed. My Question : What Is The Deference In Their Food Values?

Coalcracker · Coalcracker

1) Start out with a clean, well-oiled grill. Burnt food particles will taint your burger and make it stick. Cook at the right temperature. You want your grill or pan to be at medium high, hot enough to sear the meat and seal in the juices. Too high and you'll burn the outside before the burger is done 2) Sta...

Coalcracker · Coalcracker

One night in the late 1960s, Eugene Gagliardi was lying awake in bed trying to figure out how to save his company. He was thinking about the Philly cheesesteak. Gagliardi ran a family business that sold hamburgers and other meat to restaurant chains in the Philadelphia area. But within the span of a fe...

Coalcracker · Coalcracker

One of our goals here at the Meat Cutters Club is to brain storm new ideas that can help us in our jobs, help us to navigate policies and laws that sometimes are too stringent and make our duties more complicated. Of course the "new ground beef and trim record keeping policy" is one of those challenges. T...

Sunday · Sunday

Well I am making a move. I have been offered a job at Safeway and they will pay me 30 cents more to be a cutter. Right now I am running a department that brings in $60K a week. Sales are up from last year 16% and they are paying me a salary of $22.50 for a 40 hour work week that is really a 55 hour work week. Safewa...

alive · alive

Any buddy have a in on a good meat shop in the Edmonton area,Not looking for a retail store.Looking for a good quailty meat store that cares for their customers.Let me know.Thanks

rlrw3 · -

Today, we received this question in email. "Hi there, I curious as to appropriate cuts of beef for making beef sausages. I'm been offered a good deal (via a friend at a local meat processing plant) on boneless beef plate, boneless chuck, and packer briskets. Does beef plate work for sausage? I usually...

Bunzl Processor Division · Bunzl Processor Division

Join us on Facebook to watch a LIVE video, as two Multivac experts demonstrate the Multivac P-600 double-chamber vacuum machine. They'll give an overview of the machine, talk about the benefits of using a double-chamber machine vs. a single-chamber, demonstrate packaging various foods, and the...

Meat Monkey · Meat Monkey

Question: Does your store pay the 2nd Man/ assistant meat manager more than a regular cutter? For the last several years I worked in a very busy store where I was just one of about 5 cutters. I recently transferred to a store where I am the only cutter (besides the manager). I now run the shop 5 weeks a year,...

Jason19991 · Jason19991

Starting in June we will have to make daily logs on the ground meat we do. Anyone doing this already?

Burgermeister · Burgermeister

Have you ever asked a customer to not shop at your store anymore?

Coalcracker · Coalcracker

There is no doubt we meat cutters often dream about our work. However many of our dreams are never interpreted for us to understand the meaning of them. So with a little help from an "unknown soothsayer", I will tell you the meaning of your meat related dreams. Dreaming about...

HuBBs · HuBBs

So in a couple of weeks or maybe less, the feds are enforcing a new policy involving meat grinding logs. I have read over the whole damn thing and it irritates the hell out of me. Its going to waste so much damn time of our day to follow through on that crap. I understand why but jesus. Any thoughts on the...

bobthebutcher · bobthebutcher

I want to get some opinion's on some wholesale processing. Im about to take on a project of where one company slaughter's and quarter's the beef and we further process. I have worked at some big places and have done HACCP for a long time. My thought is to hang the quarter's/or sides for 14-21 days then pro...

Topic		Started By	Replies	Views	Last Post
	Shop Trim, New Recordkeeping Laws & Steak-Umm's. What Do They Have In Common! Part II (Preview) Now don't run back to your store in the mooring and grind your shop trimmings 10 times and make your own version of Steak Umm's. It will be a disaster. However, I have done it and it does work if you work the ground product so it becomes a "paste." I tried putting it in plastic bags to fit a size 4-s tray co...	Coalcracker	11	1507	Aug 11, 2016 by jimhenry2000
	Chicken Feet (Preview) Hi, Friends, We Used To Give Dogs Chicken Feet Not Until A Chinee Order For Them For A Source, 0Do You Also Sell Them In Your Store ?.	qualitycuts	4	1337	Aug 11, 2016 by irishdude
	Good day sisters and brothers of the knife and friends (Preview) https://youtu.be/HCFA7xNfx0o	ButterflyJanice2	1	1143	Aug 11, 2016 by ButterflyJanice2
	Hog SALUGHTER 1 of 2 (Preview)	ButcherD	0	1023	Aug 8, 2016 by ButcherD
	bavette steak (Preview) I was watching a UK programme on tv about how to eat well for less and one of the ways to save cash was for the people on the show who ate fillet steak was to buy bavette steak. saved them 5 gbp per meal It looked to me like a flat iron steak. anyhow i thought id look it up seems it is skirt steak or flank steak or can...	irishdude	3	1171	Aug 4, 2016 by Coalcracker
	OSHA going to fine $70-120k unless wearing goggles and facemask while cleaning (Preview) Or so my department head tells me. Well I wear glasses and I tried it tonight. Had to take my hat off it doesn't stay on well and fogs up so I couldn't even see to clean the grinder. Who are they trying to protect? There must have been one incident somewhere of an idiot trying to put his eye out with a pressure...	bubbybullock	0	935	Jul 28, 2016 by bubbybullock
	Red Meat (Preview) Some People Prefer Red Meat To White Meat When Trimmed. My Question : What Is The Deference In Their Food Values?	qualitycuts	1	1038	Jul 28, 2016 by Coalcracker
	7 Steps To a Great Grilled Beefburger (Preview) 1) Start out with a clean, well-oiled grill. Burnt food particles will taint your burger and make it stick. Cook at the right temperature. You want your grill or pan to be at medium high, hot enough to sear the meat and seal in the juices. Too high and you'll burn the outside before the burger is done 2) Sta...	Coalcracker	0	1068	Jul 23, 2016 by Coalcracker
	Shop Trim, New Recordkeeping Laws & Steak-Umm's. What Do They Have In Common! Part I (Preview) One night in the late 1960s, Eugene Gagliardi was lying awake in bed trying to figure out how to save his company. He was thinking about the Philly cheesesteak. Gagliardi ran a family business that sold hamburgers and other meat to restaurant chains in the Philadelphia area. But within the span of a fe...	Coalcracker	0	1096	Jul 19, 2016 by Coalcracker
	Generating Fresh Beef Trim & The New Record Keeping Laws (Preview) One of our goals here at the Meat Cutters Club is to brain storm new ideas that can help us in our jobs, help us to navigate policies and laws that sometimes are too stringent and make our duties more complicated. Of course the "new ground beef and trim record keeping policy" is one of those challenges. T...	Coalcracker	12	1759	Jul 19, 2016 by newbernbears
	anyone ever work for Safeway ( 1 2 3 ) (Preview) Well I am making a move. I have been offered a job at Safeway and they will pay me 30 cents more to be a cutter. Right now I am running a department that brings in $60K a week. Sales are up from last year 16% and they are paying me a salary of $22.50 for a 40 hour work week that is really a 55 hour work week. Safewa...	Sunday	69	17446	Jul 19, 2016 by Coalcracker
	good meatshop in Edmonton (Preview) Any buddy have a in on a good meat shop in the Edmonton area,Not looking for a retail store.Looking for a good quailty meat store that cares for their customers.Let me know.Thanks	alive	0	989	Jul 15, 2016 by alive
	Which cut for beef sausage? (Preview) Today, we received this question in email. "Hi there, I curious as to appropriate cuts of beef for making beef sausages. I'm been offered a good deal (via a friend at a local meat processing plant) on boneless beef plate, boneless chuck, and packer briskets. Does beef plate work for sausage? I usually...	-	3	1122	Jul 7, 2016 by rlrw3
	Join us tomorrow, July 7th at 9 am Central time on Facebook for a LIVE demo on the Multivac P-600 Double Chamber Machine (Preview) Join us on Facebook to watch a LIVE video, as two Multivac experts demonstrate the Multivac P-600 double-chamber vacuum machine. They'll give an overview of the machine, talk about the benefits of using a double-chamber machine vs. a single-chamber, demonstrate packaging various foods, and the...	Bunzl Processor Division	0	1261	Jul 6, 2016 by Bunzl Processor Division
	Assistant Manager/ 2nd Man pay (Preview) Question: Does your store pay the 2nd Man/ assistant meat manager more than a regular cutter? For the last several years I worked in a very busy store where I was just one of about 5 cutters. I recently transferred to a store where I am the only cutter (besides the manager). I now run the shop 5 weeks a year,...	Meat Monkey	12	1666	Jul 1, 2016 by jimhenry2000
	Feelings on the new state law coming in June. (Preview) Starting in June we will have to make daily logs on the ground meat we do. Anyone doing this already?	Jason19991	18	1985	Jun 22, 2016 by HuBBs
	Have you ever asked a customer to not shop at your store anymore? (Preview) Have you ever asked a customer to not shop at your store anymore?	Burgermeister	11	1444	Jun 12, 2016 by -
	Are You Dreaming About Meat? If So Here Are Some Interpretations (Preview) There is no doubt we meat cutters often dream about our work. However many of our dreams are never interpreted for us to understand the meaning of them. So with a little help from an "unknown soothsayer", I will tell you the meaning of your meat related dreams. A butcher cutting meat upDreaming about...	Coalcracker	8	1918	Jun 12, 2016 by jimhenry2000
	Ferederal grinding logs. (Preview) So in a couple of weeks or maybe less, the feds are enforcing a new policy involving meat grinding logs. I have read over the whole damn thing and it irritates the hell out of me. Its going to waste so much damn time of our day to follow through on that crap. I understand why but jesus. Any thoughts on the...	HuBBs	6	1471	Jun 9, 2016 by RJ
	Wholesale Processing (Preview) I want to get some opinion's on some wholesale processing. Im about to take on a project of where one company slaughter's and quarter's the beef and we further process. I have worked at some big places and have done HACCP for a long time. My thought is to hang the quarter's/or sides for 14-21 days then pro...	bobthebutcher	8	1120	Jun 8, 2016 by Burgermeister
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