General Message Board

JohnnyWatts · JohnnyWatts

Time is really flying by as we all know, especially us older meat men. I just wanted to remind everyone here how much Leon meant to us all, Leon had big dreams for us all and a real passion for our industry. Leon had big plans for the meat cutters club and I only wish he would have had more time to see it thr...

55plymouth · -

I heard about this happening in tripe from hair balls, but the striploin? Any ideas? Jayson asks; "I purchased a few New York Strips from my local grocery store last evening. After cooking them I cut my steak open to find a portion that was very very rare. Upon further inspection there was a clump of str...

Meat Monkey · Meat Monkey

That's right. Its's been a helluva few months. In the past four months the manager left, a cutter left, our good service case gal transferred and our wrapper transferred. Currently the team consists of a manager who was a clean-up four months ago, a semi-crippled clean-up, two post-retirement age c...

irishdude · irishdude

Since participation is low lets all talk about skirt steak. Do you sell it? How much for ? What is it or whats difference between inside and outside skirt steak. Who buys it old folks younguns or foodies. How do you sell it to someone who doesnt know what it is ie marketing Recipes that you can say to use it f...

irishdude · irishdude

how comfortable are you with this process? Is it a part of your job? Do you find measures are taken to be humane as possible? personally ive never slaughtered animals to be eaten but back in 70s n 80s i had to put down litters of cats and dogs in a country place due to people then not neutering pets not pleasa...

Meat Monkey · Meat Monkey

I guess its one of those ideas that's great in theory, but I have to think if the Suits worked the front lines once and a while they'd see things a little differently. It's just not a good idea to take the segment of your customer base that needs the most help and service and encourage them to all COME ON THE S...

Coalcracker · -

A visitor asks: " Hi, I have a question for you. We recently butchered two older cows. They were grass fed cattle raised by someone we know who raises his animals naturally. The animals were shot and gutted day one. (It was about 32F) We then drove for 2 hours with both animals in the back of our pickup. (It...

Coalcracker · Coalcracker

There is an old slang saying we used to use during turkey season (Thanksgiving/Christmas) back in the day. "Cluster Buck", (wink). Yes, it could be sheer pandemonium for many meat departments. " Now that I am old and headed for the "bone-can, I sure would like to hear some "current experien...

Burgermeister · Burgermeister

They do this at certain stores and I hate it. The customers may like it. It may promote sales, but I don't like it. They do it at a store where I work on my days off. These signs are a pain. They make it difficult to do what we used to call "level the counter". If you're out of something, make a double row of anoth...

-

Robert asks: "Hello, Me and a buddy have went in together and bought a 1/2 beef. The whole cow is going to butcher on Decmeber 9th and shortly after we have to contact the butcher and give them how we want it cut. We have never done this before and have no idea how we what to tell them to get every inch we can. s...

Coalcracker · Coalcracker

a). No longer in existence; that has ended or died out: b). No longer in use; obsolete: c). Extinguished; quenched; not burning. Is this what we want to be our legacy as veteran meat cutters? Something's go extinct when the last existing member dies. Extinction therefore becomes a certainty wh...

irishdude · irishdude

Mooc has a free meat course you have to pay to get the certificate but the material is accessed free. https://www.coursera.org/learn/meat-we-eat The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods an...

Coalcracker · Coalcracker

MINN. went from 2,190 to 2,240 jobs. A gain of 50 jobs or 2.5% IA. went from 2,850 to 2,680 jobs. A <loss> of 170 jobs or 6% OAK. went from 1640 to 1550 jobs. A <loss> of 90 jobs or 5.5% KS. went from 940 to 1000 jobs. A gain of 60 jobs or 6.5% NE. went from 710 to 1000 jobs. A gain of 290 jobs or 41% SD. we...

Coalcracker · Coalcracker

The U.S. Labor Dept. started to track butchers & meat cutter jobs by state beginning in 2012. I made a comparison from 2012 to 2015 by state to see what states increased in butcher & meat cutter jobs and which states declined. This study does not include packing plant employees. Only superm...

Coalcracker · -

A visitor asked this morning: ""I am a meat cutter, how do I prevent frost bites on my fingers? The doctor says there is already some nerve damage in my fingers as a result"" My Answer: "Thank you for asking. Yes frostbite is something you want to take steps to prevent. The best advice I can think of is...

bbqcpr · bbqcpr

Im processing a small number of turkeys, about 50, the owner would like to keep the innards bagged for their customers. My google searching is failing tonight. Anyone know where to order?

Brooklyn Gaucho · Brooklyn Gaucho

Hello All, As you can see from the Subject of this post, this is what I intend on starting up in the near future. I am totally new to all of this but my interest level is very high on going forward with this. I live in Texas. I just kind of wanted your take on a few things I should be considering when starting a m...

Coalcracker · Coalcracker

Just remember that I started my meat cutting career back in the 1960's and these reflections are mine only. I started cutting meat in a small Mom & Pop store. Nobody took breaks, we were given a half hour for lunch that's it. When I left the minor leagues so to speak to take a job with a major league comp...

Coalcracker · Coalcracker

For me, I didn't know what I wanted to do. I graduated in 1960 and I went to work for a show case company installing ballast. I got laid off and went to work for a blueberry harvesting company as a filed foreman but that was only seasonal. In 1960 electronics was the career of the future so I enrolled at a lo...

Coalcracker · Coalcracker

There are times when cutters or wrappers get ask this question: Why does my beef look brown? You can't go wrong with this answer! Your customer may not understand but will respect your knowledge! LOL> Metmyoglobin is the oxidised form of the oxygen-carrying hemeprotein myoglobin. Metmyoglo...

Topic		Started By	Replies	Views	Last Post
	Remembering Leon "The APCowboy" at Christmas time. (Preview) Time is really flying by as we all know, especially us older meat men. I just wanted to remind everyone here how much Leon meant to us all, Leon had big dreams for us all and a real passion for our industry. Leon had big plans for the meat cutters club and I only wish he would have had more time to see it thr...	JohnnyWatts	1	1942	Dec 18, 2016 by Yaaintdeadyet
	Clump of hair inside my steak (Preview) I heard about this happening in tripe from hair balls, but the striploin? Any ideas? Jayson asks; "I purchased a few New York Strips from my local grocery store last evening. After cooking them I cut my steak open to find a portion that was very very rare. Upon further inspection there was a clump of str...	-	3	1958	Dec 15, 2016 by 55plymouth
	Heading into Christmas as the only cutter in the shop. (Preview) That's right. Its's been a helluva few months. In the past four months the manager left, a cutter left, our good service case gal transferred and our wrapper transferred. Currently the team consists of a manager who was a clean-up four months ago, a semi-crippled clean-up, two post-retirement age c...	Meat Monkey	9	1847	Dec 13, 2016 by Meat Monkey
	topic skirt steak (Preview) Since participation is low lets all talk about skirt steak. Do you sell it? How much for ? What is it or whats difference between inside and outside skirt steak. Who buys it old folks younguns or foodies. How do you sell it to someone who doesnt know what it is ie marketing Recipes that you can say to use it f...	irishdude	5	2339	Dec 12, 2016 by newbernbears
	topic slaughtering of animals (Preview) how comfortable are you with this process? Is it a part of your job? Do you find measures are taken to be humane as possible? personally ive never slaughtered animals to be eaten but back in 70s n 80s i had to put down litters of cats and dogs in a country place due to people then not neutering pets not pleasa...	irishdude	3	1913	Dec 11, 2016 by irishdude
	Does your store do a senior discount day? And is it a zoo? (Preview) I guess its one of those ideas that's great in theory, but I have to think if the Suits worked the front lines once and a while they'd see things a little differently. It's just not a good idea to take the segment of your customer base that needs the most help and service and encourage them to all COME ON THE S...	Meat Monkey	3	1654	Dec 8, 2016 by Burgermeister
	Green Smelly Meat from Freshly Butchered Steer. Whats up with that? (Preview) A visitor asks: " Hi, I have a question for you. We recently butchered two older cows. They were grass fed cattle raised by someone we know who raises his animals naturally. The animals were shot and gutted day one. (It was about 32F) We then drove for 2 hours with both animals in the back of our pickup. (It...	-	4	1738	Dec 7, 2016 by Coalcracker
	Share Your Turkey Season Experiences In Your Store (Preview) There is an old slang saying we used to use during turkey season (Thanksgiving/Christmas) back in the day. "Cluster Buck", (wink). Yes, it could be sheer pandemonium for many meat departments. " Now that I am old and headed for the "bone-can, I sure would like to hear some "current experien...	Coalcracker	3	1375	Dec 6, 2016 by Dunamis1989
	What do you think of having a sign for every item in your case? (Preview) They do this at certain stores and I hate it. The customers may like it. It may promote sales, but I don't like it. They do it at a store where I work on my days off. These signs are a pain. They make it difficult to do what we used to call "level the counter". If you're out of something, make a double row of anoth...	Burgermeister	11	2111	Dec 6, 2016 by Dunamis1989
	How to have a 1/2 of Beef Cut? (Preview) Robert asks: "Hello, Me and a buddy have went in together and bought a 1/2 beef. The whole cow is going to butcher on Decmeber 9th and shortly after we have to contact the butcher and give them how we want it cut. We have never done this before and have no idea how we what to tell them to get every inch we can. s...	-	9	2065	Nov 30, 2016 by -
	The Meaning of Extintion (Preview) a). No longer in existence; that has ended or died out: b). No longer in use; obsolete: c). Extinguished; quenched; not burning. Is this what we want to be our legacy as veteran meat cutters? Something's go extinct when the last existing member dies. Extinction therefore becomes a certainty wh...	Coalcracker	0	1290	Nov 24, 2016 by Coalcracker
	free meat course (Preview) Mooc has a free meat course you have to pay to get the certificate but the material is accessed free. https://www.coursera.org/learn/meat-we-eat The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods an...	irishdude	0	1285	Nov 17, 2016 by irishdude
	Employment of Butchers & Meat Cutters By State Continued (Preview) MINN. went from 2,190 to 2,240 jobs. A gain of 50 jobs or 2.5% IA. went from 2,850 to 2,680 jobs. A <loss> of 170 jobs or 6% OAK. went from 1640 to 1550 jobs. A <loss> of 90 jobs or 5.5% KS. went from 940 to 1000 jobs. A gain of 60 jobs or 6.5% NE. went from 710 to 1000 jobs. A gain of 290 jobs or 41% SD. we...	Coalcracker	3	1794	Nov 17, 2016 by Coalcracker
	Employment of Butchers & Meat Cutters By State (Preview) The U.S. Labor Dept. started to track butchers & meat cutter jobs by state beginning in 2012. I made a comparison from 2012 to 2015 by state to see what states increased in butcher & meat cutter jobs and which states declined. This study does not include packing plant employees. Only superm...	Coalcracker	0	1489	Nov 12, 2016 by Coalcracker
	How to Prevent Frost Bite (Preview) A visitor asked this morning: ""I am a meat cutter, how do I prevent frost bites on my fingers? The doctor says there is already some nerve damage in my fingers as a result"" My Answer: "Thank you for asking. Yes frostbite is something you want to take steps to prevent. The best advice I can think of is...	-	1	1512	Nov 5, 2016 by Coalcracker
	where to order gibblet bags (Preview) Im processing a small number of turkeys, about 50, the owner would like to keep the innards bagged for their customers. My google searching is failing tonight. Anyone know where to order?	bbqcpr	0	1143	Nov 4, 2016 by bbqcpr
	Starting up a Meat Market in Texas (Preview) Hello All, As you can see from the Subject of this post, this is what I intend on starting up in the near future. I am totally new to all of this but my interest level is very high on going forward with this. I live in Texas. I just kind of wanted your take on a few things I should be considering when starting a m...	Brooklyn Gaucho	8	1817	Oct 30, 2016 by newbernbears
	Taking Breaks On The Job (Preview) Just remember that I started my meat cutting career back in the 1960's and these reflections are mine only. I started cutting meat in a small Mom & Pop store. Nobody took breaks, we were given a half hour for lunch that's it. When I left the minor leagues so to speak to take a job with a major league comp...	Coalcracker	3	1445	Oct 30, 2016 by newbernbears
	Why did you want to become a Meat Cutter? When did you know it was what you wanted to do? (Preview) For me, I didn't know what I wanted to do. I graduated in 1960 and I went to work for a show case company installing ballast. I got laid off and went to work for a blueberry harvesting company as a filed foreman but that was only seasonal. In 1960 electronics was the career of the future so I enrolled at a lo...	Coalcracker	3	1340	Oct 29, 2016 by kbraker510
	A Scinetific Response To Brown Color Meat (Preview) There are times when cutters or wrappers get ask this question: Why does my beef look brown? You can't go wrong with this answer! Your customer may not understand but will respect your knowledge! LOL> Metmyoglobin is the oxidised form of the oxygen-carrying hemeprotein myoglobin. Metmyoglo...	Coalcracker	0	1209	Oct 23, 2016 by Coalcracker
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