General Message Board

apcowboy · apcowboy

Butcher at work, Club member David Zier Sr. owner of Zier's Prime Meats and Poultry With Club member Barbara Meyer Zu Altenschildesche of Mangalitza Breed at Red Haven Farm to Table. part of a photo shoot for Mangalitza Breed pork and a promo for the Red Haven Restaurant in East Lansing , M...

apcowboy · apcowboy

Any of you ever heard of Gregory Bloom, The Meat Pro: http://gregorybloom.com/

Beefy · Beefy

I have been working in the meat industry for a little over a year helping a friend. He has had struggles in getting any profits to the bottom line. We know that our over head is high and are actively looking for a new location to scale down our operation, however, the main problem is in our COGS. We are cu...

apcowboy · apcowboy

C&S Wholesale Grocers was the high bidder in a marathon auction for the assets of Associated Wholesalers Inc., sources told SN.If approved at a court hearing scheduled for later this week, the Keene, N.H.-based wholesaler will gain control of AWI’s independent distribution business bas...

apcowboy · apcowboy

The store has a modern, open layout—steaks, fish and fresh ingredients are cut right in front of customers, THAT was the way it was when I started 50 years ago, Then they closed everything behind walls so customers couldn't see us working. NOW they want to open it back up and called it a modern conce...

apcowboy · apcowboy

Paid over $4k for all that’s shown in the pics, it was completely refurbished by Butcher Supply Company of Nashville, TN, right before it was bought. It is in OUTSTANDING condition, as it was used minimally. 3-phase powered machine. ASKING $3200. Great sink setup, with working sprayer and clea...

apcowboy · apcowboy

Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation

apcowboy · apcowboy

Let the Old One tell you a fact of years gone bye 40 to 50 years ago companies lived by the "1 = 3" theory which says that one "Great" employee is just as productive if not more productive as three workers who are only "Good." "1 = 3" theory, is the use of good salaries to lure and retain elite meat cutting tal...

apcowboy · apcowboy

Dan Wendorf, Meat Manager at Pick N Save posted this on our Meat Cutters & Butchers page on Facebook, HE GOT MY VOTE

Bill_meatcutter · Bill_meatcutter

A article I came across some my find interestingTo the untrained eye it may appear that blades slice at a 90° angle to the axis of the meat log (i.e., in-plane with the cut meat surface). Except in gang-blade slicers, however, this is usually not the case; a slight tilt of the blade reduces adhesion a...

apcowboy · apcowboy

I think this is a very beautiful model, What say you ??? AN I do mean The Slicer !! This slicer is produce by MINERVA OMEGA Group, manufactures since 1945 equipment for meat and food processing, packing and food preserving. For full technical details, pls. visit our web-sites: www.laminerva.it, w...

abe · abe

not sure if any of you have or use facebook if so add me https://www.facebook.com/abehardy

Another NEW " HALL OF FAME " Member · apcowboy

We have another " HALL OF FAME " Member CHECK HIM OUT http://www.meatcuttersclub.org/halloffame.htm Sebastiaan Van Hoorn

apcowboy · apcowboy

We have a NEW Meat Cutter of the Month, check him out http://www.meatcuttersclub.org/cutterofmonth.htm

abe · abe

not sure if this will help but... Step 1 Use the business’s most recent income statement to quickly identify the total profit and cost amounts. Configure the profit and cost totals manually if an income statement is not available and to check the accuracy of the statement’s information.Step 2 Ident...

ButcherD · ButcherD

apcowboy · apcowboy

NEW Meat Cutters Club Hall of Fame member CHECK HIM OUT http://meatcuttersclub.org/halloffame.htm Vincent Losavio Sr.

apcowboy · apcowboy

MEET Francois Vecchio, A member of our Face book site Meat Cutters & Butchers Francois is a world renowned sausage and salami consultant & The Master of Charcuterie and author of the book For those of you interested in Artisan Sausage making, you can get his book here http://www.amazon....

apcowboy · apcowboy

CLUB MEMBERS ONLY Your Source For Meat Cutting And Sausage Making Supplies Use coupon code MCCBSB to get a 10% discount on 4 blade bundles of butcher band saw blades. Use coupon code MCCFD to get 10% off F Dick knives. codes expire on 3/31/14.F.Dick CutleryFriedrich Dick of Germany has manufactur...

apcowboy · apcowboy

Meatcuttersclub.org has a new Financial Supporter, Club Member Mark DeNittis, Founder And Principal of The Rocky Mountain Institute of Meat: Foundations in Meat Fabrication and Recreational Butchery and Meat Processing Courses. His Professional Program is Colorado State Certified and Amer...

Topic		Started By	Replies	Views	Last Post
	Butcher at work, (Preview) Butcher at work, Club member David Zier Sr. owner of Zier's Prime Meats and Poultry With Club member Barbara Meyer Zu Altenschildesche of Mangalitza Breed at Red Haven Farm to Table. part of a photo shoot for Mangalitza Breed pork and a promo for the Red Haven Restaurant in East Lansing , M...	apcowboy	1	429	Oct 30, 2014 by bas
	Any of you ever heard of Gregory Bloom, The Meat Pro (Preview) Any of you ever heard of Gregory Bloom, The Meat Pro: http://gregorybloom.com/	apcowboy	2	781	Oct 29, 2014 by 55plymouth
	Costing vs. Profits (Preview) I have been working in the meat industry for a little over a year helping a friend. He has had struggles in getting any profits to the bottom line. We know that our over head is high and are actively looking for a new location to scale down our operation, however, the main problem is in our COGS. We are cu...	Beefy	7	587	Oct 29, 2014 by DonSalumi
	C&S Wholesale Grocers high bidder for bankrupt Associated Wholesalers Inc (Preview) C&S Wholesale Grocers was the high bidder in a marathon auction for the assets of Associated Wholesalers Inc., sources told SN.If approved at a court hearing scheduled for later this week, the Keene, N.H.-based wholesaler will gain control of AWI’s independent distribution business bas...	apcowboy	0	434	Oct 28, 2014 by apcowboy
	The store has a modern, open layout ????????? (Preview) The store has a modern, open layout—steaks, fish and fresh ingredients are cut right in front of customers, THAT was the way it was when I started 50 years ago, Then they closed everything behind walls so customers couldn't see us working. NOW they want to open it back up and called it a modern conce...	apcowboy	0	581	Oct 28, 2014 by apcowboy
	Butcher Shop Equipment for SALE (( Knoxville, TN. AREA )) (Preview) Paid over $4k for all that’s shown in the pics, it was completely refurbished by Butcher Supply Company of Nashville, TN, right before it was bought. It is in OUTSTANDING condition, as it was used minimally. 3-phase powered machine. ASKING $3200. Great sink setup, with working sprayer and clea...	apcowboy	1	1326	Oct 28, 2014 by apcowboy
	Tips on cooking various cuts of meat (Preview) Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation	apcowboy	0	397	Oct 28, 2014 by apcowboy
	Let the Old One tell you a fact of years gone bye (Preview) Let the Old One tell you a fact of years gone bye 40 to 50 years ago companies lived by the "1 = 3" theory which says that one "Great" employee is just as productive if not more productive as three workers who are only "Good." "1 = 3" theory, is the use of good salaries to lure and retain elite meat cutting tal...	apcowboy	11	640	Oct 27, 2014 by JohnnyWatts
	HE GOT MY VOTE (Preview) Dan Wendorf, Meat Manager at Pick N Save posted this on our Meat Cutters & Butchers page on Facebook, HE GOT MY VOTE	apcowboy	9	471	Oct 27, 2014 by Bill_meatcutter
	Slicing knives and avoiding friction (Preview) A article I came across some my find interestingTo the untrained eye it may appear that blades slice at a 90° angle to the axis of the meat log (i.e., in-plane with the cut meat surface). Except in gang-blade slicers, however, this is usually not the case; a slight tilt of the blade reduces adhesion a...	Bill_meatcutter	0	400	Oct 27, 2014 by Bill_meatcutter
	Very Beautiful Model (Preview) I think this is a very beautiful model, What say you ??? AN I do mean The Slicer !! This slicer is produce by MINERVA OMEGA Group, manufactures since 1945 equipment for meat and food processing, packing and food preserving. For full technical details, pls. visit our web-sites: www.laminerva.it, w...	apcowboy	6	568	Oct 27, 2014 by thesouthern_bell
	facebook (Preview) not sure if any of you have or use facebook if so add me https://www.facebook.com/abehardy	abe	0	321	Oct 26, 2014 by abe
	Another NEW " HALL OF FAME " Member (Preview) We have another " HALL OF FAME " Member CHECK HIM OUT http://www.meatcuttersclub.org/halloffame.htm Sebastiaan Van Hoorn	apcowboy	5	429	Oct 25, 2014 by ChefLazar5
	NEW Meat Cutter of the Month (Preview) We have a NEW Meat Cutter of the Month, check him out http://www.meatcuttersclub.org/cutterofmonth.htm	apcowboy	7	441	Oct 25, 2014 by ChefLazar5
	profit vs cost and calculating cost of sales (Preview) not sure if this will help but... Step 1 Use the business’s most recent income statement to quickly identify the total profit and cost amounts. Configure the profit and cost totals manually if an income statement is not available and to check the accuracy of the statement’s information.Step 2 Ident...	abe	1	579	Oct 24, 2014 by qualitycuts
	Custom breakdown of a Full Bone-in pork loin (Preview)	ButcherD	7	487	Oct 23, 2014 by ButcherD
	NEW Meat Cutters Club Hall of Fame member (Preview) NEW Meat Cutters Club Hall of Fame member CHECK HIM OUT http://meatcuttersclub.org/halloffame.htm Vincent Losavio Sr.	apcowboy	5	454	Oct 22, 2014 by qualitycuts
	MEET Francois Vecchio, The Master of Charcuterie (Preview) MEET Francois Vecchio, A member of our Face book site Meat Cutters & Butchers Francois is a world renowned sausage and salami consultant & The Master of Charcuterie and author of the book For those of you interested in Artisan Sausage making, you can get his book here http://www.amazon....	apcowboy	2	477	Oct 21, 2014 by RJ
	10% Discount on GREAT KNIFES (Preview) CLUB MEMBERS ONLY Your Source For Meat Cutting And Sausage Making Supplies Use coupon code MCCBSB to get a 10% discount on 4 blade bundles of butcher band saw blades. Use coupon code MCCFD to get 10% off F Dick knives. codes expire on 3/31/14.F.Dick CutleryFriedrich Dick of Germany has manufactur...	apcowboy	1	1617	Oct 21, 2014 by apcowboy
	Meatcuttersclub.org has a new Financial Supporter (Preview) Meatcuttersclub.org has a new Financial Supporter, Club Member Mark DeNittis, Founder And Principal of The Rocky Mountain Institute of Meat: Foundations in Meat Fabrication and Recreational Butchery and Meat Processing Courses. His Professional Program is Colorado State Certified and Amer...	apcowboy	0	376	Oct 21, 2014 by apcowboy
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