General Message Board

apcowboy · apcowboy

IT'S COOK OUT TIME !!!!!!!!!!!!!! It’s been a long, harsh winter all across grilling country. The snow has melted, the sun is shining a little bit longer each day, and the backyard grills are once again calling out for us to supply the MEAT LETS FIRE THEM UP WITH COOK OUT SPECIALS WHAT DO YOU LIKE...

rumproast · rumproast

Hi all Anyone ever worked for publix? Is this a good or bad place to work? I have been watching thier growth and was thinking this might be some place i would like to work. Any info is helpfull.

apcowboy · apcowboy

How many of you cut this new cut ??

apcowboy · apcowboy

Some Pictures of one of my old markets, UNITED GROCERY in 2002 My brother Ken ( the meat pimp ) was the market manager, I was the cutting room manager. We push $30 to $35,000.00 out this market. Notice the red light over the case, it was one of those flashing red lights. we used to red light items we wanted...

wewillc · wewillc

Looking to Own Your Own Meat Shoppe? Florida Meat Shoppe For Sale in NE Florida 25+ year business. Selling store (building) and retail business. Owner looking to retire. Good staff in place. Located on well traveled street. For More Information on this Meat Shoppe, Please contact Sco...

apcowboy · apcowboy

Six key butchering cultures — German As you may have guessed, pork is king in Germany and the most popular way it’s served at butcher shops is actually a mess of parts — livers, muscle, blood — that get stuffed into a casing and sold as sausage. The Germans make around 1,500 types of sausage, or wurst,...

apcowboy · apcowboy

The 10 Commandments Of Modern Butchering Chicago chef-butcher Rob Levitt lays it out BY JASON KESSLERhttp://www.foodrepublic.com/ Rabbit and pork boudin blanc warped with pancetta at Cure in Pittsburgh. Picture a butcher. Are you thinking of a guy in flannel shirts and suspenders? Sto...

NEW " HALL OF FAME " MEMBER · apcowboy

Check Him Out Charlie Castello http://www.meatcuttersclub.org/halloffame.htm -- Edited by fdarn on Monday 31st of March 2014 11:11:27 PM

apcowboy · apcowboy

Hello! I am the project coordinator at the Kansas City Barbeque Society, a nonprofit organization dedicated to promoting and enjoying barbeque, and is the world's largest organization of barbeque and grilling enthusiasts with over 18,000 members worldwide. I am proud to announce that Denver...

apcowboy · apcowboy

THIS ONE IS IN CORAL SPRINGS FLORIDA Hey Alan, THANKS for the picture

apcowboy · apcowboy

My wife and I were over around Ball Ground, Georgia Saturday and I went by to meet the owners of Frankfurt Döner and Meats, Tim Lucov and wife Annette Werner Lucov Along with the Lucovs, Kristen and Tom Morris are also involved in the operation. and the two couples enjoy working together in the s...

apcowboy · apcowboy

With Misty Watson, Reporter/Photographer of The Daily Citizen, giving an interview about the Meat Cutters Club and our Meat Cutting Competition. It comes out in our weekly paper Wed.

Burgermeister · Burgermeister

I work 40 hours at a full time job. Things are nice there. On my days off, I go to other stores. Dispatched there by the union. Quite often, there are pallets with cases of beef stacked backwards. You can't read the label. It's a little frustrating when you need one item and it's maybe on the pallet, mayb...

apcowboy · apcowboy

Club member Jason Davis butchering a hog this past weekend Uncle Jason teaching Eli "the rub" , this is Eli's first hog killing Filling up the freezer with the goodies About a 23 lb Ham to cure out Jason a 18 year veteran of retail meat cutting, years of butchering with years of experience making Sa...

apcowboy · apcowboy

News Feature | March 27, 2014 FDA Invites Public Comment On Reportable Food RegistryBy Laurel Maloy, contributing author, Food OnlineAn amendment to the Food Safety Modernization Act increases the Reportable Food Registry’s role in providing the consumer with information regarding food s...

apcowboy · apcowboy

We got two fundraisers going for the Club in North Georgia through our Buy Local Site for The Georgia High Country Check them out: Sausage Making Classes http://buy-fresh-buy-local-dalton-georiga.activeboard.com/t57033679/sausage-making-classes-to-start-april-22th/ The Georgia...

apcowboy · apcowboy

SEALPAC ANNOUNCEMENT March 24/2014 Richmond/Chicago SEALPAC, the leading supplier of modern tray sealing technology to the worldwide food industry, is delighted to announce the expansion of its business in the Chicago area and adds CFPE Creative Food Processing Equipment to its US di...

apcowboy · apcowboy

Mobile Markdown Manager At Case Markdown Minimize throwaways, maximize profits. Want to sell slow-moving date-sensitive product prior to having to throw it away? Now you can with ADC’s P-Cubed Mobile Markdown Manager. The P-Cubed Mobile Markdown Manager allows store associates to scan and pr...

apcowboy · apcowboy

http://www.southeasternsustainablelivestock.org/ Conference that is being held in GA next month to promote sustainable and high animal welfare standards in agriculture. The conference should be of interest to farmers,processors consumers, chefs, grocers and all those interested in a s...

apcowboy · apcowboy

The Way We Eat Now: Toronto’s love affair with a new generation of innovative butchersBy Corey Mintz | Photography by Dave Gillsepiehttp://www.torontolife.com/Like a good dealer, Peter Sanagan knows how to move product. Three years ago, he got me hooked on beef cheeks, once a hard-to-sell offcu...

Topic		Started By	Replies	Views	Last Post
	DO YOU KNOW WHAT TIME IT IS ?? (Preview) IT'S COOK OUT TIME !!!!!!!!!!!!!! It’s been a long, harsh winter all across grilling country. The snow has melted, the sun is shining a little bit longer each day, and the backyard grills are once again calling out for us to supply the MEAT LETS FIRE THEM UP WITH COOK OUT SPECIALS WHAT DO YOU LIKE...	apcowboy	0	371	Apr 9, 2014 by apcowboy
	Publix good or bad (Preview) Hi all Anyone ever worked for publix? Is this a good or bad place to work? I have been watching thier growth and was thinking this might be some place i would like to work. Any info is helpfull.	rumproast	11	551	Apr 8, 2014 by Mainemeatman
	How many of you cut this new cut ?? (Preview) How many of you cut this new cut ??	apcowboy	13	901	Apr 4, 2014 by -
	Some Pictures of one of my old markets (Preview) Some Pictures of one of my old markets, UNITED GROCERY in 2002 My brother Ken ( the meat pimp ) was the market manager, I was the cutting room manager. We push $30 to $35,000.00 out this market. Notice the red light over the case, it was one of those flashing red lights. we used to red light items we wanted...	apcowboy	13	637	Apr 2, 2014 by apcowboy
	Florida Meat Shoppe For Sale florida business for sale retail meat store (Preview) Looking to Own Your Own Meat Shoppe? Florida Meat Shoppe For Sale in NE Florida 25+ year business. Selling store (building) and retail business. Owner looking to retire. Good staff in place. Located on well traveled street. For More Information on this Meat Shoppe, Please contact Sco...	wewillc	0	495	Apr 2, 2014 by wewillc
	Six key butchering cultures (Preview) Six key butchering cultures — German As you may have guessed, pork is king in Germany and the most popular way it’s served at butcher shops is actually a mess of parts — livers, muscle, blood — that get stuffed into a casing and sold as sausage. The Germans make around 1,500 types of sausage, or wurst,...	apcowboy	0	590	Apr 1, 2014 by apcowboy
	The 10 Commandments Of Modern Butchering (Preview) The 10 Commandments Of Modern Butchering Chicago chef-butcher Rob Levitt lays it out BY JASON KESSLERhttp://www.foodrepublic.com/ Rabbit and pork boudin blanc warped with pancetta at Cure in Pittsburgh. Picture a butcher. Are you thinking of a guy in flannel shirts and suspenders? Sto...	apcowboy	0	1050	Apr 1, 2014 by apcowboy
	NEW " HALL OF FAME " MEMBER (Preview) Check Him Out Charlie Castello http://www.meatcuttersclub.org/halloffame.htm -- Edited by fdarn on Monday 31st of March 2014 11:11:27 PM	apcowboy	1	473	Mar 31, 2014 by jimhenry2000
	Extending an invitation to potential speakers (Preview) Hello! I am the project coordinator at the Kansas City Barbeque Society, a nonprofit organization dedicated to promoting and enjoying barbeque, and is the world's largest organization of barbeque and grilling enthusiasts with over 18,000 members worldwide. I am proud to announce that Denver...	apcowboy	6	454	Mar 31, 2014 by apcowboy
	HAVE YOU SEEN THE WAL-MART " "ROAD SHOW" MEAT CASE ? (Preview) THIS ONE IS IN CORAL SPRINGS FLORIDA Hey Alan, THANKS for the picture	apcowboy	1	434	Mar 31, 2014 by -
	ONE GREAT MEAT SHOP !! (Preview) My wife and I were over around Ball Ground, Georgia Saturday and I went by to meet the owners of Frankfurt Döner and Meats, Tim Lucov and wife Annette Werner Lucov Along with the Lucovs, Kristen and Tom Morris are also involved in the operation. and the two couples enjoy working together in the s...	apcowboy	0	1057	Mar 31, 2014 by apcowboy
	Giving an interview about the Meat Cutters Club & Meat Cutting Competition (Preview) With Misty Watson, Reporter/Photographer of The Daily Citizen, giving an interview about the Meat Cutters Club and our Meat Cutting Competition. It comes out in our weekly paper Wed.	apcowboy	0	304	Mar 31, 2014 by apcowboy
	Do you receive pallets with a lot of boxes stacked backwards (so that you can't read the labels) (Preview) I work 40 hours at a full time job. Things are nice there. On my days off, I go to other stores. Dispatched there by the union. Quite often, there are pallets with cases of beef stacked backwards. You can't read the label. It's a little frustrating when you need one item and it's maybe on the pallet, mayb...	Burgermeister	7	559	Mar 30, 2014 by Burgermeister
	Hog killing Time in Ga. (Preview) Club member Jason Davis butchering a hog this past weekend Uncle Jason teaching Eli "the rub" , this is Eli's first hog killing Filling up the freezer with the goodies About a 23 lb Ham to cure out Jason a 18 year veteran of retail meat cutting, years of butchering with years of experience making Sa...	apcowboy	2	491	Mar 30, 2014 by jasondavis
	FDA Invites Public Comment (Preview) News Feature \| March 27, 2014 *FDA Invites Public Comment On Reportable Food RegistryBy Laurel Maloy, contributing author, Food OnlineAn amendment to the Food Safety Modernization Act increases the Reportable Food Registry’s role in providing the consumer with information regarding food s...*	apcowboy	0	373	Mar 28, 2014 by apcowboy
	Two New Fundraisers for the Club (Preview) We got two fundraisers going for the Club in North Georgia through our Buy Local Site for The Georgia High Country Check them out: Sausage Making Classes http://buy-fresh-buy-local-dalton-georiga.activeboard.com/t57033679/sausage-making-classes-to-start-april-22th/ The Georgia...	apcowboy	3	537	Mar 27, 2014 by Andrew
	SEALPAC ANNOUNCEMENT (Preview) SEALPAC ANNOUNCEMENT March 24/2014 Richmond/Chicago SEALPAC, the leading supplier of modern tray sealing technology to the worldwide food industry, is delighted to announce the expansion of its business in the Chicago area and adds CFPE Creative Food Processing Equipment to its US di...	apcowboy	0	706	Mar 27, 2014 by apcowboy
	You ever think you would see THIS ? (Preview) Mobile Markdown Manager At Case Markdown Minimize throwaways, maximize profits. Want to sell slow-moving date-sensitive product prior to having to throw it away? Now you can with ADC’s P-Cubed Mobile Markdown Manager. The P-Cubed Mobile Markdown Manager allows store associates to scan and pr...	apcowboy	6	514	Mar 25, 2014 by jimhenry2000
	South Eastern Sustainable Livestock Conference being held in GA (Preview) http://www.southeasternsustainablelivestock.org/ Conference that is being held in GA next month to promote sustainable and high animal welfare standards in agriculture. The conference should be of interest to farmers,processors consumers, chefs, grocers and all those interested in a s...	apcowboy	0	341	Mar 25, 2014 by apcowboy
	Love affair with a new generation of innovative butchers (Preview) The Way We Eat Now: Toronto’s love affair with a new generation of innovative butchersBy Corey Mintz \| Photography by Dave Gillsepiehttp://www.torontolife.com/Like a good dealer, Peter Sanagan knows how to move product. Three years ago, he got me hooked on beef cheeks, once a hard-to-sell offcu...	apcowboy	0	1260	Mar 25, 2014 by apcowboy
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