General Message Board

jimhenry2000 · jimhenry2000

http://tv.broadwayworld.com/article/Destination-Americas-Meat-Week-Programming-Line-Up-to-Kick-Off-527-20130506

apcowboy · apcowboy

CHAT ROOM WILL BE OPEN TONIGHT AT 8:30PM, May 7th LETS GET IT ON, CLICK THE CUTTING ROOM PICTURE BELOW CHAT ROOM IS SPONSORED BY LETS TALK MEAT CUTTING, MERCHANDISING OR " JUST SHOOT THE BULL " ...

apcowboy · apcowboy

CLOSED NOW TILL 8:30 TONIGHT I have the chat room open if you want to drop in, GIVE me a min after you come in as I'm working on the site and it may take me a min to answer you LETS GET IT ON, CLICK THE CUTTING ROOM PICTURE BELOW CHAT ROOM IS SPONSORED BY LETS TALK MEAT CUTTI...

apcowboy · apcowboy

The North Carolina Value-Added Cost Share (NCVACS) program is currently seeking potential candidates for its 2013 cycle, and your help is appreciated in helping to identify potentially successful applicants. In order to qualify for 2013 NCVACS awards, applicants must meet all of the following...

Moocow · Moocow

I saw this old sausage filler at a carboot sale last year . I just thought i would put up the pics . i don't know how old it is. You bolt it onto the wall. when you wind the handle back all the way the drum comes up , you fill it up start to wind and it drop's down into place and the piston goes in and out comes the...

apcowboy · apcowboy

Justin and Katie Meddis Is bringing a fully local and sustainable butcher shop to Durham,NC Rose's specializes in whole animal butchery, utilizing every part of the animals nose to tail. We only buy and sell local and sustaina...

kbraker510 · kbraker510

the company splurged on this for us.... http://www.birosaw.com/products/model-mini-32-mini-mixer-grinder/

apcowboy · apcowboy

apcowboy · apcowboy

If you going to the IFFA 2013 Tradeshow in Germany and want to get the right info, Karsten Schellhas can help you get the right information. It is always good to have a native German Speaker with you at that show. Karsten wants to meet any here that is going !!!

apcowboy · apcowboy

MEET NEW MEMBERS Ludovic and Véronique Langlais, owners of boucherie Meissonier in Paris They have a beautiful meat case and merchandise meat differ from us here in the states, myself I find their items interesting and wish I h...

apcowboy · apcowboy

Schellhas Food Technology Karsten Schellhas owner of Schellhas Food Technology, is a 4th Generation German Master Butcher & Sausage Maker European Trained Chef Holistic Nutritionist Schellhas Food Technology carries only machines/products from Germany and Switzerland. These are pr...

apcowboy · apcowboy

FESSMANN LEADING IN SMOKING TECHNOLOGIES Get The Smokehouse Info http://meatcuttersclub.com/shellhas/10.pdf

apcowboy · apcowboy

Chef Alan Lazar was born and raised in the New York City area. His family owned and operated very large Kosher Butcher stores in Brooklyn, Queens and upstate New York. Chef Lazar worked in these shops after school, holidays, and summer breaks. In 1...

J-Mansell · J-Mansell

we have always made fresh kabobs with fresh veggies and fresh chicken or beef or pork or sausages, but I see we are now going to a premade frozen chicken kabob. It may save a little time but I dont like the idea.

kbraker510 · kbraker510

Anyone else enjoying the 1st of the month sales? I'm up to my eyeballs of much to do with no help and no OT....

apcowboy · apcowboy

Mr. Wildberger, Greetings to you; It was good to talk to you Tuesday afternoon regarding the need for meat cutter training in Georgia and the Southeast. I will have our staff research how our college maybe able to address this workforce need. The process for approval of a college credit program req...

apcowboy · apcowboy

EVERYONE I'll have it back open tomorrow, watch for time HEYY RJ you were the first of the old gang back in I thought it would be Kar lol THE CHAT WILL BE ONLY FROM THIS LINK Meatcuttersclub Text and Video Chat CLICK THE CUTTING ROOM TO ENTER

apcowboy · apcowboy

Join us for the 74th American Convention of Meat Processors & Suppliers' Exhibition! Embassy Suites Hotel Charleston Area Convention Center Charleston, South Carolina July 18-20, 2013

apcowboy · apcowboy

GILLET WYOMING LINE COOK with some BUTCHERY‏http://jordansdining.com/Attached is the job description: We're paying $13.00-$15.00 (starting) for Line Cooks. Sign on bonus of $300. Please distribute to your alumni, contacts, etc. and let me know if anyone is interested. Starting trainin...

apcowboy · apcowboy

LETS GET IT ON, CLICK THE CUTTING ROOM PICTURE BELOW, I'll be here till 5PM CHAT ROOM IS SPONSORED BY LETS TALK MEAT CUTTING, MERCHANDISING OR " JUST SHOOT THE BULL " CLICK T...

Topic		Started By	Replies	Views	Last Post
	Check out Meat Week starting May 27. (Preview) http://tv.broadwayworld.com/article/Destination-Americas-Meat-Week-Programming-Line-Up-to-Kick-Off-527-20130506	jimhenry2000	1	209	May 9, 2013 by apcowboy
	CHAT ROOM WILL BE OPEN TONIGHT AT 8:30PM, May 7th (Preview) CHAT ROOM WILL BE OPEN TONIGHT AT 8:30PM, May 7th LETS GET IT ON, CLICK THE CUTTING ROOM PICTURE BELOW CHAT ROOM IS SPONSORED BY LETS TALK MEAT CUTTING, MERCHANDISING OR " JUST SHOOT THE BULL " ...	apcowboy	1	929	May 8, 2013 by -
	CHAT ROOM IS OPEN, DROP IN (Preview) CLOSED NOW TILL 8:30 TONIGHT I have the chat room open if you want to drop in, GIVE me a min after you come in as I'm working on the site and it may take me a min to answer you LETS GET IT ON, CLICK THE CUTTING ROOM PICTURE BELOW CHAT ROOM IS SPONSORED BY LETS TALK MEAT CUTTI...	apcowboy	0	238	May 7, 2013 by apcowboy
	NCVACS seeking potential candidates (Preview) The North Carolina Value-Added Cost Share (NCVACS) program is currently seeking potential candidates for its 2013 cycle, and your help is appreciated in helping to identify potentially successful applicants. In order to qualify for 2013 NCVACS awards, applicants must meet all of the following...	apcowboy	0	236	May 7, 2013 by apcowboy
	old sausage filler (Preview) I saw this old sausage filler at a carboot sale last year . I just thought i would put up the pics . i don't know how old it is. You bolt it onto the wall. when you wind the handle back all the way the drum comes up , you fill it up start to wind and it drop's down into place and the piston goes in and out comes the...	Moocow	4	394	May 7, 2013 by camorrisiii
	A fully local and sustainable butcher shop headed to Durham,NC (Preview) Justin and Katie Meddis Is bringing a fully local and sustainable butcher shop to Durham,NC Rose's specializes in whole animal butchery, utilizing every part of the animals nose to tail. We only buy and sell local and sustaina...	apcowboy	2	378	May 7, 2013 by camorrisiii
	new grinder day (Preview) the company splurged on this for us.... http://www.birosaw.com/products/model-mini-32-mini-mixer-grinder/	kbraker510	5	308	May 5, 2013 by -
	NEED KNIFES ?????? Butcher's Depot (Preview)	apcowboy	0	368	May 4, 2013 by apcowboy
	Going to the IFFA 2013 Tradeshow in Germany (Preview) If you going to the IFFA 2013 Tradeshow in Germany and want to get the right info, Karsten Schellhas can help you get the right information. It is always good to have a native German Speaker with you at that show. Karsten wants to meet any here that is going !!!	apcowboy	3	472	May 3, 2013 by Moocow
	MEET Ludovic and Véronique Langlais, owners of boucherie Meissonier (Preview) MEET NEW MEMBERS Ludovic and Véronique Langlais, owners of boucherie Meissonier in Paris They have a beautiful meat case and merchandise meat differ from us here in the states, myself I find their items interesting and wish I h...	apcowboy	6	760	May 3, 2013 by Moocow
	NEED NEW PROCESSING EQUIPMENT ??? (Preview) Schellhas Food Technology Karsten Schellhas owner of Schellhas Food Technology, is a 4th Generation German Master Butcher & Sausage Maker European Trained Chef Holistic Nutritionist Schellhas Food Technology carries only machines/products from Germany and Switzerland. These are pr...	apcowboy	5	531	May 3, 2013 by 55plymouth
	FESSMANN, LEADING IN SMOKING TECHNOLOGIES (Preview) FESSMANN LEADING IN SMOKING TECHNOLOGIES Get The Smokehouse Info http://meatcuttersclub.com/shellhas/10.pdf	apcowboy	0	725	May 2, 2013 by apcowboy
	MEET Chef Alan Lazar Distinguish Member of our USA Industry (Preview) Chef Alan Lazar was born and raised in the New York City area. His family owned and operated very large Kosher Butcher stores in Brooklyn, Queens and upstate New York. Chef Lazar worked in these shops after school, holidays, and summer breaks. In 1...	apcowboy	0	870	May 2, 2013 by apcowboy
	do you make frozen pre-made kabobs or fresh (Preview) we have always made fresh kabobs with fresh veggies and fresh chicken or beef or pork or sausages, but I see we are now going to a premade frozen chicken kabob. It may save a little time but I dont like the idea.	J-Mansell	7	899	May 2, 2013 by TheMeatGuy Japan
	1st...... (Preview) Anyone else enjoying the 1st of the month sales? I'm up to my eyeballs of much to do with no help and no OT....	kbraker510	3	248	May 1, 2013 by JimmyMac
	A long Battle coming to an end ??? maybe (Preview) Mr. Wildberger, Greetings to you; It was good to talk to you Tuesday afternoon regarding the need for meat cutter training in Georgia and the Southeast. I will have our staff research how our college maybe able to address this workforce need. The process for approval of a college credit program req...	apcowboy	4	578	May 2, 2013 by JimmyMac
	CHAT ROOM CLOSED NOW, back open tomorrow (Preview) EVERYONE I'll have it back open tomorrow, watch for time HEYY RJ you were the first of the old gang back in I thought it would be Kar lol THE CHAT WILL BE ONLY FROM THIS LINK Meatcuttersclub Text and Video Chat CLICK THE CUTTING ROOM TO ENTER	apcowboy	2	273	May 2, 2013 by apcowboy
	Upcoming ILPRA America Event: (Preview) Join us for the 74th American Convention of Meat Processors & Suppliers' Exhibition! Embassy Suites Hotel Charleston Area Convention Center Charleston, South Carolina July 18-20, 2013	apcowboy	0	376	May 1, 2013 by apcowboy
	We're paying $13.00-$15.00 (starting) for Line Cooks (Preview) GILLET WYOMING LINE COOK with some BUTCHERY‏http://jordansdining.com/Attached is the job description: We're paying $13.00-$15.00 (starting) for Line Cooks. Sign on bonus of $300. Please distribute to your alumni, contacts, etc. and let me know if anyone is interested. Starting trainin...	apcowboy	2	1152	May 2, 2013 by butcher29
	CHAT ROOM OPEN, INSIDE LINK ONLY (Preview) LETS GET IT ON, CLICK THE CUTTING ROOM PICTURE BELOW, I'll be here till 5PM CHAT ROOM IS SPONSORED BY LETS TALK MEAT CUTTING, MERCHANDISING OR " JUST SHOOT THE BULL " CLICK T...	apcowboy	0	284	May 1, 2013 by apcowboy
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