General Message Board

apcowboy · apcowboy

Would you like to have this in your kitchen ?

thesouthern_bell · thesouthern_bell

Clarence Hardesty can't post video's from his phone so I'm posting this for him St. Louis Bessie (Bessie Mae Smith) Meat Cutter Blues (1930) http://www.youtube.com/watch?v=FqQIVrzHjDs

apcowboy · apcowboy

Our own meatcuttersclub Big Daddy Joe Parajecki looking Good in his Black Earth MeatsT-shirt!! REMEMBER Joe could use your help, read about it at http://forum.meatcuttersclub.org/t58659595/club-member-needs-help/

apcowboy · apcowboy

LEARNING THE TRADE EARLY IN LIFE !!

apcowboy · apcowboy

HEY lets have a good laugh lol https://www.facebook.com/video.php?v=431846056954442 (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1"; f...

apcowboy · apcowboy

SAMPLE TIME !! The Good Stuff lol Below is products made by John Baldasarre Freelance Salumist, Tagliere da Baldasarre and Private Chef out of Milwaukie, Oregon Ciauscolo cantimpalo chorizo sausage, liver, Baldonazzi, and pezzente WHILE I would love to sample everything he makes I REALLY li...

apcowboy · apcowboy

apcowboy · apcowboy

The aim of the Australian Butchers’ Guild is to bridge the gap between farm and shop and to support the continuing meat-education of independent butchers with annual activities comprising of industry supply chain tours, tours to innovative & aspirational butcher stores, value adding maste...

Ken Johnson · Ken Johnson

I saw this on Face book on a meat site there, never saw steatosis this bad Muscular steatosis is a condition where muscle fibers have been replaced by fatty deposits, which creates a striking appearance in cuts of meat with it. Sometimes this condition is simply called “steatosis,” “callous,” “call...

Bill_meatcutter · Bill_meatcutter

Never seen the part where he uses cleaver to knock off before https://www.facebook.com/video.php?v=380100422034117

Cutter · Cutter

Some great meat graphics in this https://www.facebook.com/video.php?v=10152459518680769

apcowboy · apcowboy

Do any of you still have a call for this roast Baron of Beef, A Baron of Beef will generally be anywhere from 100 to 200 pounds, You can't normally toss one into your cart from the meat counter I think they have the wrong picture on this as it has no sirloin on it, A Steamship Round contains only the Roun...

Andrew · Andrew

Want to improve your Seafood Department?? Try FoodTouch - Keeps Fresh Fish Fresher Longer! Antimicrobial Paper Use FoodTouch® antimicrobial-protected papers to line, interleave and wrap fresh food prior to use while in holding.Request FREE Samples >

apcowboy · apcowboy

What will a grocery store look like in 50 years? A New York-based food design agency intends to find out, and sooner than you might expect. The group, known as Studio Industries, next year intends to open a “pop-up” store in New York that envisions a grocery store in the year 2065. The Futuremarket wil...

apcowboy · apcowboy

One of the "oldest most experienced" meat cutters in my shop told me I didn't need to notch the lamb loins on the saw so he used my knife. Found shards of metal in them. Luckily before they went out to the customers. This meat man was not happy He works at Stop and Shop

littlebit_of_pleasure · littlebit_of_pleasure

***** APPLICATIONS DEADLINE: NEXT WEEK!*****SCHOLARSHIP APPLICATIONS AVAILABLEAPPLICATIONS DUE OCTOBER 10TH Nov. 9th-Nov.11th, 2014 Join 30 women livestock farmers, butchers, processors, chefs, and professionals at the Chapel HillTop Lodge and Lantern Table for two days a...

Ryan Stewart · Ryan Stewart

I'M Glad I didn't cut into this bad ass abscess !!

T-Bone · T-Bone

to sharpen your knives on company time? If not, you should be. "We believe the facts clearly demonstrate that the knife-sharpening activities of these workmen are an integral part of and indispensable to the various butchering activities for which they were principally employed, and that...

apcowboy · apcowboy

Does your company give store personnel a chance to learn to be a meat cutter, If so, do they pay them anything extra while learning

apcowboy · apcowboy

Does your company allow you to grind reduce meats for a customer?

Topic		Started By	Replies	Views	Last Post
	Would you like to have this in your kitchen ? (Preview) Would you like to have this in your kitchen ?	apcowboy	3	292	Oct 6, 2014 by Burgermeister
	Meat Cutting Song (Preview) Clarence Hardesty can't post video's from his phone so I'm posting this for him St. Louis Bessie (Bessie Mae Smith) Meat Cutter Blues (1930) http://www.youtube.com/watch?v=FqQIVrzHjDs	thesouthern_bell	9	547	Oct 6, 2014 by Gregdabutcher
	Our own Big Daddy Joe Parajecki (Preview) Our own meatcuttersclub Big Daddy Joe Parajecki looking Good in his Black Earth MeatsT-shirt!! REMEMBER Joe could use your help, read about it at http://forum.meatcuttersclub.org/t58659595/club-member-needs-help/	apcowboy	2	469	Oct 6, 2014 by apcowboy
	LEARNING THE TRADE EARLY IN LIFE !! (Preview) LEARNING THE TRADE EARLY IN LIFE !!	apcowboy	2	276	Oct 5, 2014 by littlebit_of_pleasure
	HEY lets have a good laugh lol (Preview) HEY lets have a good laugh lol https://www.facebook.com/video.php?v=431846056954442 (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1"; f...	apcowboy	2	325	Oct 5, 2014 by littlebit_of_pleasure
	SAMPLE TIME !! The Good Stuff (Preview) SAMPLE TIME !! The Good Stuff lol Below is products made by John Baldasarre Freelance Salumist, Tagliere da Baldasarre and Private Chef out of Milwaukie, Oregon Ciauscolo cantimpalo chorizo sausage, liver, Baldonazzi, and pezzente WHILE I would love to sample everything he makes I REALLY li...	apcowboy	0	292	Oct 5, 2014 by apcowboy
	DID YOU KNOW ??? (Preview)	apcowboy	0	217	Oct 5, 2014 by apcowboy
	WATCH VIDEO'S OF HOW OUR BROTHERS DOWN UNDER CUT MEAT (Preview) The aim of the Australian Butchers’ Guild is to bridge the gap between farm and shop and to support the continuing meat-education of independent butchers with annual activities comprising of industry supply chain tours, tours to innovative & aspirational butcher stores, value adding maste...	apcowboy	1	377	Oct 5, 2014 by qualitycuts
	You ever seen a calloused ribeye this bad (Preview) I saw this on Face book on a meat site there, never saw steatosis this bad Muscular steatosis is a condition where muscle fibers have been replaced by fatty deposits, which creates a striking appearance in cuts of meat with it. Sometimes this condition is simply called “steatosis,” “callous,” “call...	Ken Johnson	11	1054	Oct 5, 2014 by qualitycuts
	Never seen this before (Preview) Never seen the part where he uses cleaver to knock off before https://www.facebook.com/video.php?v=380100422034117	Bill_meatcutter	0	275	Oct 4, 2014 by Bill_meatcutter
	Some great meat graphics (Preview) Some great meat graphics in this https://www.facebook.com/video.php?v=10152459518680769	Cutter	0	301	Oct 4, 2014 by Cutter
	Do any of you still have a call for this roast (Preview) Do any of you still have a call for this roast Baron of Beef, A Baron of Beef will generally be anywhere from 100 to 200 pounds, You can't normally toss one into your cart from the meat counter I think they have the wrong picture on this as it has no sirloin on it, A Steamship Round contains only the Roun...	apcowboy	3	587	Oct 4, 2014 by Gregdabutcher
	Want to improve your Seafood Department?? (Preview) Want to improve your Seafood Department?? Try FoodTouch - Keeps Fresh Fish Fresher Longer! Antimicrobial Paper Use FoodTouch® antimicrobial-protected papers to line, interleave and wrap fresh food prior to use while in holding.Request FREE Samples >	Andrew	0	382	Oct 3, 2014 by Andrew
	What will a grocery store look like in 50 years (Preview) What will a grocery store look like in 50 years? A New York-based food design agency intends to find out, and sooner than you might expect. The group, known as Studio Industries, next year intends to open a “pop-up” store in New York that envisions a grocery store in the year 2065. The Futuremarket wil...	apcowboy	7	446	Oct 3, 2014 by newbernbears
	What words come to your mind when you look at this? (Preview) One of the "oldest most experienced" meat cutters in my shop told me I didn't need to notch the lamb loins on the saw so he used my knife. Found shards of metal in them. Luckily before they went out to the customers. This meat man was not happy He works at Stop and Shop	apcowboy	24	762	Oct 3, 2014 by littlebit_of_pleasure
	NC Choices' 2014 Women Working in the Meat Business, Nov.9th-11th APPLICATIONS DUE (Preview) *** APPLICATIONS DEADLINE: NEXT WEEK!***SCHOLARSHIP APPLICATIONS AVAILABLEAPPLICATIONS DUE OCTOBER 10TH Nov. 9th-Nov.11th, 2014 Join 30 women livestock farmers, butchers, processors, chefs, and professionals at the Chapel HillTop Lodge and Lantern Table for two days a...	littlebit_of_pleasure	0	397	Oct 3, 2014 by littlebit_of_pleasure
	I'M Glad I didn't cut into this !! (Preview) I'M Glad I didn't cut into this bad ass abscess !!	Ryan Stewart	0	224	Oct 3, 2014 by Ryan Stewart
	Are you allowed... (Preview) to sharpen your knives on company time? If not, you should be. "We believe the facts clearly demonstrate that the knife-sharpening activities of these workmen are an integral part of and indispensable to the various butchering activities for which they were principally employed, and that...	T-Bone	1	308	Oct 3, 2014 by Burgermeister
	Does your company (Preview) Does your company give store personnel a chance to learn to be a meat cutter, If so, do they pay them anything extra while learning	apcowboy	3	324	Oct 3, 2014 by T-Bone
	Does your company allow you to (Preview) Does your company allow you to grind reduce meats for a customer?	apcowboy	4	307	Oct 3, 2014 by T-Bone
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