General Message Board

jimhenry2000 · -

We are working hard on redoing our website. Please feel free to visit it and see how you like it. You can comment on any post with out logging into the site. If you like what you see please tell your friends and co workers. Visit the Meat Cutter's Club website at www.meatcuttersclub.org

Coalcracker · Coalcracker

I was wondering how meat cutters today are dealing with "pilferage" in your store. Or possibly you can shed some light on supermarket pilferage in general. Thank you. The reason I asked is that this past Saturday while shopping with my wife at a National food store chain in our town we witnessed the me...

Vanilla Thunder · Vanilla Thunder

On Sunday, I accidentally (as opposed to doing it on purpose) cut my thumb rather badly on the band saw. There's probably already a topic on this on here somewhere. I would post a pic of it's still kind of gross (although we've all probably already seen far grosser). I cut into the right side of my righ...

Coalcracker · Coalcracker

This segment is really going to be dicey. Every department had a go-for. When I first started I was the go-for. It would go something like this. Phil, we need fresh parsley for display purposes for the meat loaf mix. Ground beef, pork and veal. We would put a sprig between each product. Now don't let th...

bucklester · bucklester

I decided to retire june 30, at 59 1/2 got everything set up. going to take 2 to 6 months off, then look for a second career. thanks to everyone on the board for getting me a little more time,reading the positive post's renewed my passion for our trade. But it's time -- Edited by bucklester on Tuesday 14t...

alive · alive

I know it has been a long time since I have posted,Most of you know that I had a fight with cancer and won.Been back to work full time since july 2016. I have decided to put the knives away and take life easy for awhile. Now that I am feeling good,it is time.39 years in the business.Sept 30th is my last day.

Paul1018 · Paul1018

Just wondering where everyone went? I hope everyone hasn't given up on this.

Paul1018 · Paul1018

How much do you sell beef ribs for? Do they sell? I'm not a meatcutter, but I love hearing about the business. I love meat. Around me most stores sell beef ribs for around $5/lb, some as high as $8. One store always has a bunch, and usually asks $2/lb, and often has some marked down to 99¢. I have recently di...

zaman · zaman

Hi All Hope everyone here is in their best health. My meat bandsaw is requiring to change bearings in the upper pulley wheel. Attached is a photo of the assembly. It is a little tricky because the shaft P3238 holding the 2 bearings is locking them by itself with a C clip ring in its end. So I cannot pull ou...

Jason19991 · Jason19991

Ok so I hear people claim that if you slice salt meat pack it and block it from the light by turning it upside down it won't turn dark or not as quick. Anyone experienced any truth to this? Cause I haven't.

ButcherBoyWill · ButcherBoyWill

Never really worked in a grocery store meat market, and we are trying to make the transition from Family Owned Meat Store to Family Owned Grocery Store. I'd love to try running a hot service case with some of the cuts of meat I offer already smoked or cooked. I've honestly got my eye on what are usually the...

Coalcracker · Coalcracker

OK members, lets debate the subject of Ground Sirloin. 1) Are you selling Ground Sirloin? 2) If you are selling it, in what form are you buying it? 3) If you are buying it, do you know what is being used for ground sirloin at the beef packing level? I

Jason19991 · Jason19991

Ok so today I was approached by a little old lady today requesting stew meat with the bone. I asked if she meant soup meat but she said no. She said back in the day she would go to the butcher shop and get it and it would have a little bone in it. To my knowledge stew meat is only boneless and when I told her they ma...

55plymouth · 55plymouth

I have know Mike for about 6 years now, and he throws a party everyyear. It's call "Day of the Pig" His shop is just outside of Ottawa. Here is a link, https://www.eventbrite.com/e/day-of-the-pig-tickets-33626605081

irishdude · irishdude

good job on the new lay out.

youngthrasher9 · youngthrasher9

I'm a muscular guy with short arms. Range of motion is probably one of my greater weaknesses. The inside of the service case has been neglected for a long while, due poor management prior to my employment. We're talking scrubbing pad and windex level neglect. Is there a way to clean this that's not goin...

Coalcracker · Coalcracker

We all know that we are living and cutting in an age of boneless sub-primal cuts. As a matter of fact many meat cutters today (no criticism here) would not know how to properly cut a full beef loin on a band saw. Why should they? Everything is just about boneless except for the Short Loin. Well I believe tha...

bucklester · bucklester

any tips for wrapping a crown roast . that doesn't look like a 5 year old wrapped it. It's one of my Achilles heel. I can cut a nice one but wrapping it is a challenge.

jayroller67 · jayroller67

Hi all my meat cutter friends! I haven't been on here in a while, but I used to be able to download a cutting test right here on the meatcutters club and now I can no longer find it. Did you discontinue it? Thanks, Jeff Q

Coalcracker · Coalcracker

REMEMBER WHEN; 1) Wood floors! Yep, A&P Stratford Conn. Cutting room and beef cooler. 2) Sawdust was used on the floors. 3) Wooden cutting blocks. 4) Block brush 5) Salting the block while brushing. 6) Very little high-pressure hot water was used for washing down. 7) Saws and grinders where was...

Topic		Started By	Replies	Views	Last Post
	New Meat Cutter's Club Website (Preview) We are working hard on redoing our website. Please feel free to visit it and see how you like it. You can comment on any post with out logging into the site. If you like what you see please tell your friends and co workers. Visit the Meat Cutter's Club website at www.meatcuttersclub.org	-	1	730	Dec 11, 2017 by jimhenry2000
	Pilferage Is It Happening In Your Store? (Preview) I was wondering how meat cutters today are dealing with "pilferage" in your store. Or possibly you can shed some light on supermarket pilferage in general. Thank you. The reason I asked is that this past Saturday while shopping with my wife at a National food store chain in our town we witnessed the me...	Coalcracker	12	1113	Dec 11, 2017 by jimhenry2000
	Cutting yourself on the band saw (Preview) On Sunday, I accidentally (as opposed to doing it on purpose) cut my thumb rather badly on the band saw. There's probably already a topic on this on here somewhere. I would post a pic of it's still kind of gross (although we've all probably already seen far grosser). I cut into the right side of my righ...	Vanilla Thunder	17	1634	Dec 11, 2017 by jimhenry2000
	Ok Now Lets Be Honest Part II--Copping Grocery Items! (Preview) This segment is really going to be dicey. Every department had a go-for. When I first started I was the go-for. It would go something like this. Phil, we need fresh parsley for display purposes for the meat loaf mix. Ground beef, pork and veal. We would put a sprig between each product. Now don't let th...	Coalcracker	3	1008	Dec 11, 2017 by jimhenry2000
	It's happening,I'm almost out (Preview) I decided to retire june 30, at 59 1/2 got everything set up. going to take 2 to 6 months off, then look for a second career. thanks to everyone on the board for getting me a little more time,reading the positive post's renewed my passion for our trade. But it's time -- Edited by bucklester on Tuesday 14t...	bucklester	7	13372	Dec 11, 2017 by jimhenry2000
	Retirement time (Preview) I know it has been a long time since I have posted,Most of you know that I had a fight with cancer and won.Been back to work full time since july 2016. I have decided to put the knives away and take life easy for awhile. Now that I am feeling good,it is time.39 years in the business.Sept 30th is my last day.	alive	4	670	Dec 11, 2017 by jimhenry2000
	Where is everyone? (Preview) Just wondering where everyone went? I hope everyone hasn't given up on this.	Paul1018	10	1891	Dec 11, 2017 by jimhenry2000
	Beef ribs (Preview) How much do you sell beef ribs for? Do they sell? I'm not a meatcutter, but I love hearing about the business. I love meat. Around me most stores sell beef ribs for around $5/lb, some as high as $8. One store always has a bunch, and usually asks $2/lb, and often has some marked down to 99¢. I have recently di...	Paul1018	4	2584	Nov 21, 2017 by newbernbears
	Changing bearing on upper pulley of Meat Bandsaw (Preview) Hi All Hope everyone here is in their best health. My meat bandsaw is requiring to change bearings in the upper pulley wheel. Attached is a photo of the assembly. It is a little tricky because the shaft P3238 holding the 2 bearings is locking them by itself with a C clip ring in its end. So I cannot pull ou...	zaman	0	395	Sep 21, 2017 by zaman
	Salt Meat color? (Preview) Ok so I hear people claim that if you slice salt meat pack it and block it from the light by turning it upside down it won't turn dark or not as quick. Anyone experienced any truth to this? Cause I haven't.	Jason19991	1	528	Aug 7, 2017 by steer fry
	Cooking and Displaying Meats (Preview) Never really worked in a grocery store meat market, and we are trying to make the transition from Family Owned Meat Store to Family Owned Grocery Store. I'd love to try running a hot service case with some of the cuts of meat I offer already smoked or cooked. I've honestly got my eye on what are usually the...	ButcherBoyWill	0	510	Jul 19, 2017 by ButcherBoyWill
	Ground Sirloin! A Hot Topic If You Want To Participate (Preview) OK members, lets debate the subject of Ground Sirloin. 1) Are you selling Ground Sirloin? 2) If you are selling it, in what form are you buying it? 3) If you are buying it, do you know what is being used for ground sirloin at the beef packing level? I	Coalcracker	21	2258	Jun 4, 2017 by newbernbears
	Stew meat with a bone? (Preview) Ok so today I was approached by a little old lady today requesting stew meat with the bone. I asked if she meant soup meat but she said no. She said back in the day she would go to the butcher shop and get it and it would have a little bone in it. To my knowledge stew meat is only boneless and when I told her they ma...	Jason19991	3	1278	Jun 4, 2017 by newbernbears
	Cool Butcher event (Preview) I have know Mike for about 6 years now, and he throws a party everyyear. It's call "Day of the Pig" His shop is just outside of Ottawa. Here is a link, https://www.eventbrite.com/e/day-of-the-pig-tickets-33626605081	55plymouth	0	1267	May 17, 2017 by 55plymouth
	congrats on new lay out (Preview) good job on the new lay out.	irishdude	1	1697	Mar 9, 2017 by -
	Is there a more efficient way to clean service glass? (Preview) I'm a muscular guy with short arms. Range of motion is probably one of my greater weaknesses. The inside of the service case has been neglected for a long while, due poor management prior to my employment. We're talking scrubbing pad and windex level neglect. Is there a way to clean this that's not goin...	youngthrasher9	2	1610	Mar 8, 2017 by youngthrasher9
	Beef Loin Angle 101 Food For Thought (revised (Preview) We all know that we are living and cutting in an age of boneless sub-primal cuts. As a matter of fact many meat cutters today (no criticism here) would not know how to properly cut a full beef loin on a band saw. Why should they? Everything is just about boneless except for the Short Loin. Well I believe tha...	Coalcracker	2	2864	Feb 23, 2017 by bucklester
	Any tips for wrapping a crown roast? (Preview) any tips for wrapping a crown roast . that doesn't look like a 5 year old wrapped it. It's one of my Achilles heel. I can cut a nice one but wrapping it is a challenge.	bucklester	13	1975	Feb 15, 2017 by jimhenry2000
	Cutting test (Preview) Hi all my meat cutter friends! I haven't been on here in a while, but I used to be able to download a cutting test right here on the meatcutters club and now I can no longer find it. Did you discontinue it? Thanks, Jeff Q	jayroller67	5	1371	Feb 14, 2017 by -
	For Old Timers Only Remember When! ( 1 2 3 ) (Preview) REMEMBER WHEN; 1) Wood floors! Yep, A&P Stratford Conn. Cutting room and beef cooler. 2) Sawdust was used on the floors. 3) Wooden cutting blocks. 4) Block brush 5) Salting the block while brushing. 6) Very little high-pressure hot water was used for washing down. 7) Saws and grinders where was...	Coalcracker	55	4391	Feb 12, 2017 by bikeshooter
«First < 1 2 3 4 … 239 > Last» \| Page of 239 sorted by