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A Tribute to a great man and meat cutter
(Preview)
http://blog.meatcuttersclub.org/bill-taylor-2/
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apcowboy
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1
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1435
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admin query
(Preview)
http://www.meatcuttersclub.org/41-days-dry-aging-a-beef-head-loin/
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irishdude
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1
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1255
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These May Sale Offers are too good to pass up!
(Preview)
Hi everyone! We want to be sure you know that we've got some really great deals going on in May! Some of these offers are too good to pass up! Here's a few examples— From our At-A-Glance sale flyer: • 20 deals for only $20 each! Choose from plastic knife holder, camo pocket knife, two-stage Diamond-Hone s...
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Bunzl Processor Division
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0
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1269
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SWEET Pic.
(Preview)
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ButcherD
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3
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1210
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How would you like to cut this close to customers??
(Preview)
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apcowboy
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8
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1476
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For you old heads
(Preview)
How many you old heads remember cutting lamb and pork like this. especially at 6 to 6:23 on the time line I use to have to cut 6 to 8 lambs a week like this in the 60's for A&P. every bit was cut by knife and hand saw
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apcowboy
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14
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1712
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shelf life
(Preview)
New to this site I was going through past posts and read something about shelf life of meat in cryovac bags. Not sure if it is of interest but there is plenty of chilled beef coming into the USA from Australia with a 12 week guarantee. Some guys even push it over 100 days, lamb too. I am curious why the USA...
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peter g
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4
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1251
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Nice hanging display
(Preview)
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apcowboy
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6
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1219
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Profit in sale items?
(Preview)
Ok so today management calls me to the office to discuss product availability. So he tells me I need to back our ad better by not running out, now take into mind I only ran out the last day of the sale. My thing is this, with sale items you dont make any money I know it is with the hope they buy other things tha...
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Jason19991
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18
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1580
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Previously frozen "fresh fish" counters.
(Preview)
I'd like to hear from apcowboy, coalcracker,fdarn, and others on their take on full service seafood displays stocked mostly with previously frozen fish fillets. I've dealt with Inland and Monterrey seafood distributors and they deliver about 25% of our daily fish inventory. The rest is delivere...
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machine
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5
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3714
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Butcher week
(Preview)
Found this on the net today. Pictures first then video after. -- Edited by 55plymouth on Wednesday 27th of April 2016 10:18:04 AM
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55plymouth
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0
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1022
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Dispatch from the Pig Zone
(Preview)
From Denver friend chef butcher... Dispatch from the Pig Zone– Cochon 555 Vail | Don't Tell Chef http://donttellchef.com/2013/03/18/dispatch-from-the-pig-zone-cochon-555-vail/ Mark M DeNittis
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apcowboy
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2
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1372
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Curved Knive for old old old slicer
(Preview)
Not sure this is the right board for this question, and if it is not, I apologize in advance. I've restored an old 1920 era American Slicing Machine Co slicer, Scout model. Everything works great, but it really needs a new blade, as the original has a 2" crack in it, from the edge to the center. Also, t...
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Mart
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9
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1504
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General interest in profit around the country.
(Preview)
I was wondering what everyone is averaging in gross profit percentage in their markets. Please be honest no matter good or bad. I myself recently had a 21%, but management is insisting on a 30%. Just would like to know what everyone else is getting because i find a 30% is a little unreasonable with the co...
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Jason19991
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11
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1365
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Leon "APCowboy" Wildberger passed away today.
(Preview)
Today our good friend and founder of The Meat Cutter's Club Leon Wildberger has passed away. I considered him a good friend. Even though we banged heads a few times as brothers might in regards to the club, we had each others complete respect and trust. He was there for me when I was going through my di...
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24
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2207
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Working 30 days with director of meat operations.
(Preview)
I'll keep my company anonymous. 45 years in the biz, overall. 150 stores in our company. They are doing a blitzkrieg on my location to build sales. I am a support meat manager trying to correct a lot of issues. They have brought in the director of meat operations for the entire company to work everyday fo...
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machine
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5
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1251
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I get so tried of hearing young bloods
(Preview)
I get so tried of hearing young bloods in the slaughterhouse talk about how hard they have it !!! Back in the day it was really hard lol
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apcowboy
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5
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1177
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Leon Wildberger
(Preview)
Brothers and Sisters of the knife. I would like to take a moment of your time to let everyone know that Mr. Leon Wildberger had a heart attack this morning. He is in the hospital at this time. I am not entirely sure of his condition or how he is doing. So I ask each and every one of you to please take a moment and...
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Matt Daukas
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4
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1162
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Meet Tim Mikeska of Mikeska Brands
(Preview)
Tim Mikeska of Mikeska Brands I am starting a spring tour throughout the US doing exotic meat butchery. I want to dedicated my future endeavors on the importance of safe meat processing and whole animal butchery. Recently Texas Monthly did an interview with me on my history in the business. http://...
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apcowboy
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1
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1094
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Ham recall
(Preview)
Cumberland Gap hams, Whole and Half Semi boneless. They are green/grey on the inside. you can only see it if you cut the ham open. Any reason why this would happen?
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kbraker510
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1
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1633
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