General Message Board

apcowboy · apcowboy

As we enjoy family & friends today with BBQ's, Fire works and good times. Let's not forget what the 4th is about, It is the day we celebrate the adoption of the Declaration of Independence on July 4, 1776, by the Continental Congress declaring that the thirteen American colonies regarded themse...

Mimeatguy · Mimeatguy

Is anybody else having trouble with really nasty smelling beef knuckles? We've had the same problem at three different places I've worked. At some point we discovered that it was mostly, if not entirely, one packer in particular. I won't mention Swift's name but it's a shame because otherw...

DLGang · DLGang

Hi, I hope this post is reasonable on this board. I live in Elmira, New York, and after a google search I didn't find any apprenticeship programs. I also contacted the state department of labour and they said I would have to get apprenticeship from a private business. Does anybody have any advise on how...

Burgermeister · Burgermeister

In the early 1980s, we used to buy something called boneless three way chucks. It was one whole boneless chuck, but not an under blade chuck roll. It was the entire chuck, with mock tender and flat iron still on it. Also in the box was one cross rib and a bag that weighed about 15 lbs that contained a lot of...

apcowboy · apcowboy

rustydusty · rustydusty

Hi, Can anyone recommend a brand of non slip mats for behind the meat cases and the cutting room floor to help prevent slipping on the wet floor but are still thin enough to pick up and clean and most important thin enough for pushing carts over? Thank you!

Master_Meat_Sawman · Master_Meat_Sawman

We honor the profession of the local Butcher as a trusted source of meat for customers and their families. We are the custodians of a local, sustainable meat system. The last three feet over the counter and final checkpoint from the farm to the table.

apcowboy · apcowboy

We have a NEW Meat Cutter Of The Month Check Him Out http://meatcuttersclub.org/cutterofmonth.htm

knifelady · knifelady

Anyone do dry aging? or do you wet age? the video will not stay on the page, here is the link https://www.youtube.com/watch?v=bTv-JSXHQQs

apcowboy · apcowboy

From LINKEDINDonald H.District Manager at Seller BrothersHouston, Texas Area Finding butchers has become impossible to find these days. Even finding people to train is just as hard. No one wants to take the time to learn the trade anymore. Any Suggestions?

apcowboy · apcowboy

GREETINGS SAUSAGE MAKERS! Welcome to North GA Sausage & Spice company! We started this company as a branch of our retail sausage shop Frankfurt Doner and Meats. We extend the same core values we live by in our retail shop to home processors:We will never add extraneous ingredients to o...

Bunzl Processor Division · Bunzl Processor Division

If you're not following us on Facebook, I'd like to invite you to join us, as we have some fun things going on such as FREEBIE FRIDAY give-aways, and other sale offers like our FREE knife offer running today and tomorrow. Join us at: https://www.facebook.com/BPDkochsupplies

apcowboy · apcowboy

Club member Rick Reams got to meet Mr. Lincoln in Springfield Illinois last week at the AAMP Convention Rick is to the right back of Mr. Lincoln It was a big deal for Rick, He had to give a toast to the meeting

apcowboy · apcowboy

THOSE WILD STORIES & MEAT CASE PICTURES ARE COMING IN THERE ARE SOME GOOD ONES, CHECK THEM OUT !!! http://meatcuttersclub.activeboard.com/t60379028/lets-hear-your-wild-meat-dept-stories/ http://meatcuttersclub.activeboard.com/t60378900/meat-case-picture-contest-for...

apcowboy · apcowboy

Rose's Meat Market and Sweet Shop Join the Rose's MM & SS team as we break down a whole lamb carcass. Due to its size and tenderness, Lamb is a great introductory animal into the world of butchery. We will go over how to break down the animal to utilize it the best way possible. This means harvesti...

apcowboy · apcowboy

Club memberChef Mark DeNittis in the news again. GO MARK Table Hoppin': Chef displays the art of charcuterie Chef Mark DeNittis is picutured at Sweet on Shrewsbury Street June 12. T&G Staff/Paul Kapteyn By Barbara M. Houle Correspondent Posted Jun. 25, 2015 at 6:00 AM Worcester native and...

Love To Cut · Love To Cut

Any one got any new ideals for summer cook out section or what are you going to be trying to push?

Meat Monkey · -

apcowboy · apcowboy

QUESTION, have any of you ever seen a meat cutter in the SkillsUSA competitions from your State ? I have seen them from other countries but have yet to see one from the States SkillsUSA has more than 335,000 student members nationally, organized into more than 10,000 chapters and 54 state and terri...

Y'all Canadian members say " HELLO " · apcowboy

Y'all Canadian members say " HELLO " to necessaryevil She lives in Northern BC Canada She has worked all aspects of this industry. Monday she was on the kill floor the rest of the week processing. she started in the kitchen and work...

Topic		Started By	Replies	Views	Last Post
	HAPPY 4TH EVERYONE (Preview) As we enjoy family & friends today with BBQ's, Fire works and good times. Let's not forget what the 4th is about, It is the day we celebrate the adoption of the Declaration of Independence on July 4, 1776, by the Continental Congress declaring that the thirteen American colonies regarded themse...	apcowboy	2	600	Jul 5, 2015 by Youngblood
	Gassy knuckles ( 1 2 ) (Preview) Is anybody else having trouble with really nasty smelling beef knuckles? We've had the same problem at three different places I've worked. At some point we discovered that it was mostly, if not entirely, one packer in particular. I won't mention Swift's name but it's a shame because otherw...	Mimeatguy	25	2284	Jul 1, 2015 by Mimeatguy
	I can't find an apprenticeship program (Preview) Hi, I hope this post is reasonable on this board. I live in Elmira, New York, and after a google search I didn't find any apprenticeship programs. I also contacted the state department of labour and they said I would have to get apprenticeship from a private business. Does anybody have any advise on how...	DLGang	4	786	Jun 30, 2015 by DLGang
	Does anyone remember boneless "three way chucks"? (Preview) In the early 1980s, we used to buy something called boneless three way chucks. It was one whole boneless chuck, but not an under blade chuck roll. It was the entire chuck, with mock tender and flat iron still on it. Also in the box was one cross rib and a bag that weighed about 15 lbs that contained a lot of...	Burgermeister	21	2364	Jun 30, 2015 by jimhenry2000
	THE TRAVELING MEATMAN AT J&D MEATS (Preview)	apcowboy	19	1299	Jun 28, 2015 by -
	Non slip mats for cutting room floor? (Preview) Hi, Can anyone recommend a brand of non slip mats for behind the meat cases and the cutting room floor to help prevent slipping on the wet floor but are still thin enough to pick up and clean and most important thin enough for pushing carts over? Thank you!	rustydusty	6	630	Jun 26, 2015 by machine
	We honor the profession of the local Butcher (Preview) We honor the profession of the local Butcher as a trusted source of meat for customers and their families. We are the custodians of a local, sustainable meat system. The last three feet over the counter and final checkpoint from the farm to the table.	Master_Meat_Sawman	2	560	Jun 26, 2015 by rustydusty
	We have a NEW Meat Cutter Of The Month (Preview) We have a NEW Meat Cutter Of The Month Check Him Out http://meatcuttersclub.org/cutterofmonth.htm	apcowboy	1	397	Jun 26, 2015 by Bunzl Processor Division
	Dry aging anyone? (Preview) Anyone do dry aging? or do you wet age? the video will not stay on the page, here is the link https://www.youtube.com/watch?v=bTv-JSXHQQs	knifelady	8	630	Jun 25, 2015 by Art Watts
	Finding butchers has become impossible (Preview) From LINKEDINDonald H.District Manager at Seller BrothersHouston, Texas Area Finding butchers has become impossible to find these days. Even finding people to train is just as hard. No one wants to take the time to learn the trade anymore. Any Suggestions?	apcowboy	16	958	Jun 25, 2015 by Doc
	GREETINGS SAUSAGE MAKERS! (Preview) GREETINGS SAUSAGE MAKERS! Welcome to North GA Sausage & Spice company! We started this company as a branch of our retail sausage shop Frankfurt Doner and Meats. We extend the same core values we live by in our retail shop to home processors:We will never add extraneous ingredients to o...	apcowboy	0	518	Jun 25, 2015 by apcowboy
	FREE KNIFE Offer Thursday & Friday, June 25-26 (Preview) If you're not following us on Facebook, I'd like to invite you to join us, as we have some fun things going on such as FREEBIE FRIDAY give-aways, and other sale offers like our FREE knife offer running today and tomorrow. Join us at: https://www.facebook.com/BPDkochsupplies	Bunzl Processor Division	3	478	Jun 25, 2015 by Bunzl Processor Division
	Club member Rick Reams meets the President (Preview) Club member Rick Reams got to meet Mr. Lincoln in Springfield Illinois last week at the AAMP Convention Rick is to the right back of Mr. Lincoln It was a big deal for Rick, He had to give a toast to the meeting	apcowboy	1	472	Jun 25, 2015 by Bunzl Processor Division
	THEY ARE COMING IN !! WILD STORIES & MEAT CASE PICTURES (Preview) THOSE WILD STORIES & MEAT CASE PICTURES ARE COMING IN THERE ARE SOME GOOD ONES, CHECK THEM OUT !!! http://meatcuttersclub.activeboard.com/t60379028/lets-hear-your-wild-meat-dept-stories/ http://meatcuttersclub.activeboard.com/t60378900/meat-case-picture-contest-for...	apcowboy	0	415	Jun 25, 2015 by apcowboy
	Rose's Meat Market and Sweet Shop break down a whole lamb carcass (Preview) Rose's Meat Market and Sweet Shop Join the Rose's MM & SS team as we break down a whole lamb carcass. Due to its size and tenderness, Lamb is a great introductory animal into the world of butchery. We will go over how to break down the animal to utilize it the best way possible. This means harvesti...	apcowboy	0	444	Jun 25, 2015 by apcowboy
	Chef displays the art of charcuterie (Preview) Club memberChef Mark DeNittis in the news again. GO MARK Table Hoppin': Chef displays the art of charcuterie Chef Mark DeNittis is picutured at Sweet on Shrewsbury Street June 12. T&G Staff/Paul Kapteyn By Barbara M. Houle Correspondent Posted Jun. 25, 2015 at 6:00 AM Worcester native and...	apcowboy	0	681	Jun 25, 2015 by apcowboy
	Anything new ideals (Preview) Any one got any new ideals for summer cook out section or what are you going to be trying to push?	Love To Cut	4	713	Jun 24, 2015 by Meat Monkey
	"A" Holes, anyone? (Preview)	-	5	572	Jun 24, 2015 by Meat Monkey
	Question (Preview) QUESTION, have any of you ever seen a meat cutter in the SkillsUSA competitions from your State ? I have seen them from other countries but have yet to see one from the States SkillsUSA has more than 335,000 student members nationally, organized into more than 10,000 chapters and 54 state and terri...	apcowboy	6	613	Jun 24, 2015 by apcowboy
	Y'all Canadian members say " HELLO " (Preview) Y'all Canadian members say " HELLO " to necessaryevil She lives in Northern BC Canada She has worked all aspects of this industry. Monday she was on the kill floor the rest of the week processing. she started in the kitchen and work...	apcowboy	6	442	Jun 24, 2015 by 55plymouth
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