General Message Board

CharredApron · CharredApron

Has any of you guys dry aged a Beef Brisket? I cook in Kansas City Barbecue Society (KCBS) competitions and am looking for a different flavor profile. I currently use briskets that are wet aged for 28 days and I wanted to try dry aging one. Any thoughts? Thanks, Jed

apcowboy · apcowboy

Richard Stewart OWNER OF Found his great-grandfather's Hog butchering kit Clever,Bell Scraper, Skinning Knife,Chef Knife and 2 Butcher Knifes A priceless Treasure All you Facebook members can check Richard and Carriage House out at https://www.facebook....

apcowboy · apcowboy

Looking to retire sometime this year......anyone interested in taking over a shop in the Great state of Oregon...on the coast. Last old fashion butcher shop on the coast. Business of the year 2012 Serious inquiries only please, damadbutcher@yahoo.com

FOR OUR CHEF MEMBERS · apcowboy

DECEMBER 26, 2013 http://masterchef.sky.it/

apcowboy · apcowboy

CHECK OUT THE 5 Differ DEALS BUNZL IS OFFERING, FRONT PAGE, http://www.meatcuttersclub.org/

apcowboy · apcowboy

Meat Field SpecialistPrice Chopper Supermarkets - Syracuse, Utica, and Northern New York http://www.pricechopper.com/employees

apcowboy · apcowboy

THE BUTCHER'S HAPPY HOUR holmfamilycookbook on May 28, 2012 at 8:55 AM)My husband and I met Dave the Butcher at a hog butchery class in Berkeley, and he happened to mention a happy hour that involves pork, held every Wednesday night atThe Fatted Calf Charcuterie in San Francisco.Second take…a “...

apcowboy · apcowboy

http://www.beefresearch.org/CMDocs/BeefResearch/PE/REI_Cuts_Handout_LR.pdf

apcowboy · apcowboy

The value of a smile in customer service"The value of a smile... It costs nothing, but creates much. It enriches those who receive, without impoverishing those who give. It creates happiness in the home, fosters good will in a business, and is the countersign of friends "

Love To Cut · Love To Cut

Don't know if this has been ask before but what is your pet peeve in the meat department -- Edited by Love To Cut on Saturday 23rd of November 2013 06:41:18 PM

apcowboy · apcowboy

Words of wisdom from the old one "A professional Meat Cutter is someone who can do his best work when he is sick and doesn't feel like it."

apcowboy · apcowboy

kar · kar

I'm unemployed !!!! lol gotta love safeway lol but to my friends here i will be fine no worries i have a wonderful son in law and daughter

jayroller67 · jayroller67

It seems simple enough but they are just not catching on. Anyone know of a good video?

yepiamshawn · yepiamshawn

I'm sure I've said this line a few hundred times, and I'm sure any one else has that has this great addition on their saw. Yesterday, the day after Christmas, i came in at 4 in the morning, alone, and walked into a, meat case without one package of beef or pork. Most meat managers would have probably called...

kar · kar

just a video clip a dominick employee made !! all i can say is thanks safeway !!

apcowboy · apcowboy

MEET NEW MEMBER SEBASTIAN ( the butchers new ideals ) He has a Facebook page titled https://www.facebook.com/butcherfresh8 Where he does Promotion of crafts meat If your a Facebook member check out his page at https://www.facebook.com/butcherfresh8 Lots of Great pictur...

Burgermeister · Burgermeister

Does anyone here know what the knots/beads on this string are for? It's for trussing a turkey, but what do the beads/knots do? If you can't see it, the bottom string has knots in the same position as the yellow beads in the string above.

apcowboy · apcowboy

This 66" High Quality Meat Saw – German Knife Series (Turbo Air GBS-230A) is an extraordinary unit. The saw blade speed is 1,716 feet per minute for maximum production. Uploaded with ImageShack.us

irishdude · irishdude

Does anyone have a good link or a good book for doing good tying (that ozzie bloke who did the pumpkin tied pork has been on my mind)and Ill probably throw is there guides to tying sausages links. Speaking of such here is a link to do a sausage link http://www.youtube.com/watch?v=LiVXy6h0xi0 http://w...

Topic		Started By	Replies	Views	Last Post
	Dry aging a brisket (Preview) Has any of you guys dry aged a Beef Brisket? I cook in Kansas City Barbecue Society (KCBS) competitions and am looking for a different flavor profile. I currently use briskets that are wet aged for 28 days and I wanted to try dry aging one. Any thoughts? Thanks, Jed	CharredApron	2	393	Jan 2, 2014 by CharredApron
	Old set of Hog butchering knifes from 1890 to 1905 (Preview) Richard Stewart OWNER OF Found his great-grandfather's Hog butchering kit Clever,Bell Scraper, Skinning Knife,Chef Knife and 2 Butcher Knifes A priceless Treasure All you Facebook members can check Richard and Carriage House out at https://www.facebook....	apcowboy	2	558	Jan 2, 2014 by Bunzl Processor Division
	Old fashion butcher shop for sale, coast of Oregon (Preview) Looking to retire sometime this year......anyone interested in taking over a shop in the Great state of Oregon...on the coast. Last old fashion butcher shop on the coast. Business of the year 2012 Serious inquiries only please, damadbutcher@yahoo.com	apcowboy	0	440	Jan 2, 2014 by apcowboy
	FOR OUR CHEF MEMBERS (Preview) DECEMBER 26, 2013 http://masterchef.sky.it/	apcowboy	0	385	Jan 1, 2014 by apcowboy
	DEALS, DEALS and more Deals (Preview) CHECK OUT THE 5 Differ DEALS BUNZL IS OFFERING, FRONT PAGE, http://www.meatcuttersclub.org/	apcowboy	0	323	Jan 1, 2014 by apcowboy
	((((( NEEDED ))))) Meat Field Specialist (Preview) Meat Field SpecialistPrice Chopper Supermarkets - Syracuse, Utica, and Northern New York http://www.pricechopper.com/employees	apcowboy	0	367	Jan 1, 2014 by apcowboy
	BUTCHER'S HAPPY HOUR (Preview) THE BUTCHER'S HAPPY HOUR holmfamilycookbook on May 28, 2012 at 8:55 AM)My husband and I met Dave the Butcher at a hog butchery class in Berkeley, and he happened to mention a happy hour that involves pork, held every Wednesday night atThe Fatted Calf Charcuterie in San Francisco.Second take…a “...	apcowboy	0	749	Jan 1, 2014 by apcowboy
	NEW VALUE ADDED CUTS (Preview) http://www.beefresearch.org/CMDocs/BeefResearch/PE/REI_Cuts_Handout_LR.pdf	apcowboy	0	360	Jan 1, 2014 by apcowboy
	The value of a smile in customer service (Preview) The value of a smile in customer service"The value of a smile... It costs nothing, but creates much. It enriches those who receive, without impoverishing those who give. It creates happiness in the home, fosters good will in a business, and is the countersign of friends "	apcowboy	0	224	Dec 30, 2013 by apcowboy
	what is your pet peeve in the meat department (Preview) Don't know if this has been ask before but what is your pet peeve in the meat department -- Edited by Love To Cut on Saturday 23rd of November 2013 06:41:18 PM	Love To Cut	16	577	Dec 30, 2013 by -
	Words of wisdom from the old one (Preview) Words of wisdom from the old one "A professional Meat Cutter is someone who can do his best work when he is sick and doesn't feel like it."	apcowboy	5	282	Dec 29, 2013 by number9manager
	EVERYONE HAPPY NEW YEARS (Preview)	apcowboy	0	211	Dec 29, 2013 by apcowboy
	It's official !!! (Preview) *I'm unemployed !!!! lol gotta love safeway lol* *but to my friends here i will be fine no worries i have a wonderful son in law and daughter*	kar	0	210	Dec 28, 2013 by kar
	I am having a little trouble teaching my apprentices how to tie knots. I am left handed and they are right. (Preview) It seems simple enough but they are just not catching on. Anyone know of a good video?	jayroller67	2	336	Dec 27, 2013 by Pops6927
	"thank God, i have a wet saw" (Preview) I'm sure I've said this line a few hundred times, and I'm sure any one else has that has this great addition on their saw. Yesterday, the day after Christmas, i came in at 4 in the morning, alone, and walked into a, meat case without one package of beef or pork. Most meat managers would have probably called...	yepiamshawn	0	185	Dec 27, 2013 by yepiamshawn
	thanks safeway (Preview) just a video clip a dominick employee made !! all i can say is thanks safeway !!	kar	1	200	Dec 27, 2013 by kar
	MEET NEW MEMBER SEBASTIAN ( the butchers new ideals ) (Preview) MEET NEW MEMBER SEBASTIAN ( the butchers new ideals ) He has a Facebook page titled https://www.facebook.com/butcherfresh8 Where he does Promotion of crafts meat If your a Facebook member check out his page at https://www.facebook.com/butcherfresh8 Lots of Great pictur...	apcowboy	2	968	Dec 27, 2013 by Mainemeatman
	What is the purpose for the knots/beads on this trussing string? (Preview) Does anyone here know what the knots/beads on this string are for? It's for trussing a turkey, but what do the beads/knots do? If you can't see it, the bottom string has knots in the same position as the yellow beads in the string above.	Burgermeister	1	384	Dec 27, 2013 by jsummers
	Hell of a Meat Saw (Preview) This 66" High Quality Meat Saw – German Knife Series (Turbo Air GBS-230A) is an extraordinary unit. The saw blade speed is 1,716 feet per minute for maximum production. Uploaded with ImageShack.us	apcowboy	3	273	Dec 27, 2013 by apcowboy
	Butchers Knots (Preview) Does anyone have a good link or a good book for doing good tying (that ozzie bloke who did the pumpkin tied pork has been on my mind)and Ill probably throw is there guides to tying sausages links. Speaking of such here is a link to do a sausage link http://www.youtube.com/watch?v=LiVXy6h0xi0 http://w...	irishdude	4	431	Dec 27, 2013 by jayroller67
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