General Message Board

apcowboy · apcowboy

Had a great meeting with Mrs. Gail Jennings, of the Dalton-Whitfield Community Development Corp. and she is now a good friend & supporter of the meatcuttersclub, She has volunteered to help the meat cutters club with grant writing request. She has been doing grant request for 18 years. We h...

Oldfashioned1 · Oldfashioned1

So I'm about to try my first home dry cure.... I know that temp and humidity are the big ones, I have the appropriate salts and everything I just want tomake sure I don't overlook a variable

apcowboy · apcowboy

Salami maker, shut down by state, seeks donations By Meatingplace Editors on 5/9/2014 http://www.meatingplace.com/ The state of Wisconsin has shut down a small producer of specialty salami in Milwaukee that was the subject of a recall last month for incorrect labeling, prompting the compa...

apcowboy · apcowboy

Katherine Knight, Female butcher stabbed her partner, skinned him and then tried to feed him to his children READ THE STORY

apcowboy · apcowboy

Mile Požega, a butcher from Croatia. His passion is producing deli meat product the natural way. He would like to find a America company which would love to cooperate with me. He would love to produce in USA or for USA. Follow this link to see more of his product http://forum.meatcuttersclub.org/t57...

apcowboy · apcowboy

Lets talk about the red liquid called purge. It is mostly water, a little protein, and lactic acid. Some old butchers will add it back to ground beef or sausage just to keep from losing the value.As far as minerals go, it has some iron in it from the myoglobin protein.To the young meat cutter that wonder w...

TheMeatGuy Japan · TheMeatGuy Japan

I need some advice please. My staff do a smell test each time we open a package for processing. I know that in vacuum packed beef you will sometimes get a sulfur-like smell that, if left to air-out will dissipate and doesn't mean that the meat has gone off. But how do you tell that smell from a legitimate of...

apcowboy · apcowboy

Club member Aaron Winters is in Florence, Italy realizing his passion in life, Only took him more than thirty years to figure it out. He now is in Italy about to train with the Master of Butchery Dario Cecchini. Says he is blessed and thanks all that have supported him and keep pushing him to be the best...

newbernbears · newbernbears

http://www.wsls.com/story/23914973/food-lion-kitchen-sealed-fresh-beef

apcowboy · apcowboy

Club Director Chef Lazars Performs a Beef Shoulder demonstration At the 2014 S.E. Regional in Charleston S.CThe ACF Southeast Regional Conference, the final regional conference of ACF’s Events Series, at the Embassy Suites North Charleston–Airport/Hotel & Convention, Charl...

apcowboy · apcowboy

Red Meat Market just launched their YouTube channel- Red Meat.TV at www.youtube.com/redmeatmarket Check it out!Mark Wilhelms Red Meat Market LLC Founder O 312.654.8833 C 312.515.3245 mark@redmeatmarket.com redmeatmarket.com fb.com/redmeatmarket @redmeatmar...

apcowboy · apcowboy

Oldfashioned1 · Oldfashioned1

Hello my name is Kevin, Im new to the food industry in general (I left culinary school 2 yrs ago) I have been working in a steak house but am finding its not what truly moves me. ever since they taught us charcuterie in school, I have had a fascination with it and butchery, and have kind of decided that tht is...

Chad · Chad

Just a heads up for anyone willing to move to the Knoxville, Tn area. My position of Meat Manager will become available in the next couple of months. Costco promotes from within so It will be posted intercompany for 2 weeks. After which usually will require hiring outside the company. Must have man...

apcowboy · apcowboy

Mom at the Meat Counter I am Janeal Yancey. I have a Ph.D. in meat science, but I am also just a Mom trying to raise two crazy little girls. I hope that can help other moms feel more knowlegable about the meat they feed their families. Feel free to ask any question. check out her blog, it may be of interest t...

apcowboy · apcowboy

Many people try to call me a Master Butcher, I don't and the reason why is I never had the opportunity to learn sausage making over my years of cutting meat, the few butcher shops I worked I again was to busy cutting red meat. to be a Master butcher you must know how to make the 100's of types of sausage. Since...

apcowboy · apcowboy

I would like to give some credit to our graphic designer Jay. I was playing around on facebook this morning and had Jay take this and make this Jay is DAMN good at making designs for the Club and to use on facebook JAY,

newbernbears · newbernbears

http://www2.hn.psu.edu/faculty/jmanis/u-sinclair/TheJungle.pdf

apcowboy · apcowboy

IF you know any one that may have a old cuber and slicer in storage, PLEASE contact me 706-271-0961

apcowboy · apcowboy

Have a member looking for some small butcher twine red & white rayon # 5 and the white 104S. looking online I can only find it in the UK. Anyone know of any place in the states that may carried it.

Topic		Started By	Replies	Views	Last Post
	Great meeting with Mrs. Gail Jennings, Grant Request Writer (Preview) Had a great meeting with Mrs. Gail Jennings, of the Dalton-Whitfield Community Development Corp. and she is now a good friend & supporter of the meatcuttersclub, She has volunteered to help the meat cutters club with grant writing request. She has been doing grant request for 18 years. We h...	apcowboy	2	469	May 12, 2014 by rumproast
	Dry cure (Preview) So I'm about to try my first home dry cure.... I know that temp and humidity are the big ones, I have the appropriate salts and everything I just want tomake sure I don't overlook a variable	Oldfashioned1	3	374	May 11, 2014 by Oldfashioned1
	Salami maker, shut down by state, seeks donations (Preview) Salami maker, shut down by state, seeks donations By Meatingplace Editors on 5/9/2014 http://www.meatingplace.com/ The state of Wisconsin has shut down a small producer of specialty salami in Milwaukee that was the subject of a recall last month for incorrect labeling, prompting the compa...	apcowboy	2	596	May 10, 2014 by Burgermeister
	Australian Female butcher stabbed her partner, skinned him (Preview) Katherine Knight, Female butcher stabbed her partner, skinned him and then tried to feed him to his children READ THE STORY	apcowboy	4	756	May 9, 2014 by Love To Cut
	LOOKING for business partner for Pancetta from Croatia (Preview) Mile Požega, a butcher from Croatia. His passion is producing deli meat product the natural way. He would like to find a America company which would love to cooperate with me. He would love to produce in USA or for USA. Follow this link to see more of his product http://forum.meatcuttersclub.org/t57...	apcowboy	1	439	May 9, 2014 by Croatia61
	Lets talk purge (Preview) Lets talk about the red liquid called purge. It is mostly water, a little protein, and lactic acid. Some old butchers will add it back to ground beef or sausage just to keep from losing the value.As far as minerals go, it has some iron in it from the myoglobin protein.To the young meat cutter that wonder w...	apcowboy	11	1047	May 8, 2014 by TheMeatGuy Japan
	"Off smells" (Preview) I need some advice please. My staff do a smell test each time we open a package for processing. I know that in vacuum packed beef you will sometimes get a sulfur-like smell that, if left to air-out will dissipate and doesn't mean that the meat has gone off. But how do you tell that smell from a legitimate of...	TheMeatGuy Japan	2	500	May 8, 2014 by TheMeatGuy Japan
	Training with the Master of Butchery, Dario Cecchini. (Preview) Club member Aaron Winters is in Florence, Italy realizing his passion in life, Only took him more than thirty years to figure it out. He now is in Italy about to train with the Master of Butchery Dario Cecchini. Says he is blessed and thanks all that have supported him and keep pushing him to be the best...	apcowboy	3	814	May 7, 2014 by newbernbears
	Food Lion Claims better selection and variety with zero butchers in stores. Just tell the truth: Labor savings. (Preview) http://www.wsls.com/story/23914973/food-lion-kitchen-sealed-fresh-beef	newbernbears	8	894	May 7, 2014 by newbernbears
	Chef Lazars Performs a Beef Shoulder demonstration at AFC (Preview) Club Director Chef Lazars Performs a Beef Shoulder demonstration At the 2014 S.E. Regional in Charleston S.CThe ACF Southeast Regional Conference, the final regional conference of ACF’s Events Series, at the Embassy Suites North Charleston–Airport/Hotel & Convention, Charl...	apcowboy	4	498	May 7, 2014 by ChefLazar5
	Red Meat Market launches YouTube channel (Preview) Red Meat Market just launched their YouTube channel- Red Meat.TV at www.youtube.com/redmeatmarket Check it out!Mark Wilhelms Red Meat Market LLC Founder O 312.654.8833 C 312.515.3245 mark@redmeatmarket.com redmeatmarket.com fb.com/redmeatmarket @redmeatmar...	apcowboy	0	436	May 7, 2014 by apcowboy
	Beautiful Meat Case (Preview)	apcowboy	2	418	May 7, 2014 by Lady T-Bone
	New and frustrated (Preview) Hello my name is Kevin, Im new to the food industry in general (I left culinary school 2 yrs ago) I have been working in a steak house but am finding its not what truly moves me. ever since they taught us charcuterie in school, I have had a fascination with it and butchery, and have kind of decided that tht is...	Oldfashioned1	17	1130	May 6, 2014 by Oldfashioned1
	Meat Manager Job Opening with Costco (Preview) Just a heads up for anyone willing to move to the Knoxville, Tn area. My position of Meat Manager will become available in the next couple of months. Costco promotes from within so It will be posted intercompany for 2 weeks. After which usually will require hiring outside the company. Must have man...	Chad	7	1148	May 4, 2014 by Mainemeatman
	Mom at the Meat Counter (Preview) Mom at the Meat Counter I am Janeal Yancey. I have a Ph.D. in meat science, but I am also just a Mom trying to raise two crazy little girls. I hope that can help other moms feel more knowlegable about the meat they feed their families. Feel free to ask any question. check out her blog, it may be of interest t...	apcowboy	0	470	May 4, 2014 by apcowboy
	the old one learning new tricks (Preview) Many people try to call me a Master Butcher, I don't and the reason why is I never had the opportunity to learn sausage making over my years of cutting meat, the few butcher shops I worked I again was to busy cutting red meat. to be a Master butcher you must know how to make the 100's of types of sausage. Since...	apcowboy	0	403	May 4, 2014 by apcowboy
	Giving credit to our graphic designer Jay (Preview) I would like to give some credit to our graphic designer Jay. I was playing around on facebook this morning and had Jay take this and make this Jay is DAMN good at making designs for the Club and to use on facebook JAY,	apcowboy	4	540	May 3, 2014 by steer fry
	THE JUNGLE by UPTON SINCLAIR FREE (Preview) http://www2.hn.psu.edu/faculty/jmanis/u-sinclair/TheJungle.pdf	newbernbears	3	461	May 2, 2014 by steer fry
	GEORGIA MEAT CUTTERS ONLY (Preview) IF you know any one that may have a old cuber and slicer in storage, PLEASE contact me 706-271-0961	apcowboy	0	396	May 2, 2014 by apcowboy
	Anybody know where this can be found ????? (Preview) Have a member looking for some small butcher twine red & white rayon # 5 and the white 104S. looking online I can only find it in the UK. Anyone know of any place in the states that may carried it.	apcowboy	3	631	May 1, 2014 by EWSBUTCHERS
«First < 1 … 161 162 163 164 165 … 318 > Last» \| Page of 318 sorted by