General Message Board

apcowboy · apcowboy

“Meat is like a canvas, and you can make it up any way you like once you understand it,” New York butcher-turned-chef, Tom Schneller

apcowboy · apcowboy

Anyone want to take a guess on how old this one is????

apcowboy · apcowboy

I would like to visit this place before I leave this world, wish they could have been a little slower while making this video

apcowboy · apcowboy

When I was out and around the state the other day I had the chance to meet another old meat cutter, Tim Purcell a 30 year man, Market Manager for Food Lion in the city of Varnell, Ga. He spent a lot of his years in Atlanta, Ga. with Winn-Dixie there.

apcowboy · apcowboy

SHE GOT MY VOTE !!

apcowboy · apcowboy

apcowboy · apcowboy

Frischgeflügel is one of Germany’s largest producers of fresh chicken, processing 13,500 birds in a single hour (more than 1 million per week) – with just 750 workers scattered throughout the plant. With live birds processed into ready-to-eat fresh products in typically less than seven hours, it...

apcowboy · apcowboy

Two employees of the butcher Charnel with Eric Henry (right). Eric Henry, passionate young craftsman of 22 years, from Pléneuf-Val-André, was installed as the butcher, delicatessen and catering at the beginning of the summer of butcher Charnel . In 2009, after his apprenticeship, he discov...

Dalthyrian · Dalthyrian

So we have a smoker, and every day we slice and present bacon in our full service case. I've just been told I am being put in charge of our bacon, from belly to finished product. I'm having trouble deciding how to track the bellies and keep them in stock. Basically we rub a dry cure on the belly, then let i...

J-Mansell · J-Mansell

Has bacon gone through the roof or what? $9.98 each regular price, on sale for $7.99......crazy!!!!!!!!!!!!!!

apcowboy · apcowboy

Tecbutch · Tecbutch

Just a quick question to all the meat wrappers who have a auto wrapper. We use a Isheda auto wrapper with temperature control in the chambers that hold the rolls of wrap. What do you set the dial at for the ideal temperature to get the best from the film? Thanks Andy Australia

apcowboy · apcowboy

Butcher / manager looking to return to the UK (east Anglia ideally) with in the next 3 months in need of work anything shop based would be considered, even a relocate if accommodation or housing cheap. I have over 13 years trade knowledge and have work in the USA form over a year, have my NVQ 2 & 3, HACC...

apcowboy · apcowboy

This is the reason they told me the first day I went to work for A&P, " NEVER wear a ring in the market.

kbraker510 · kbraker510

I have an old( 20+ years) Ludwig Schiff knife that the handle has cracked and a couple of pieces are missing. At first it wasnt so bad but, some idiot left it submerged in water for a few days while i was on vacation last. It is now totally un accceptable for store use. It is my favorite knife and would like to...

RIBEYE1877 · RIBEYE1877

I sell a TON of seasoned meat during the spring/summer months but now that the weather is gitin colder more stuffed items and stir fry items sell a lot better. I do 3 types of stuffing; apple/almond, wild rice and mushroom and a bacon/cheddar. what kind of things do yall stuff and what do you stuff i...

apcowboy · apcowboy

Jetplane our Club Graphic Artist has done it again. The man is one hell of a artist THANKS JAY

Burgermeister · Burgermeister

How do you feel about giving refunds for items purchased in other stores in your chain? Is it charged to you, or do you make note of where it was purchased and the store in question is charged for it. If you're the one charged, how do you feel about that?

FemaleCutter96 · FemaleCutter96

Looking for a meat Manager/Cutter for a high volume Save-a-lot opening in June of this year in the Cleveland area. Message me if you are interested or know of any good cutters looking for a postion. Benifits and good pay. Thanks Amanda

apcowboy · apcowboy

Taylor’s Market butchers wow the judges in Oakland’s Flying Knives contest By Cathie Anderson canderson@sacbee.comPublished: Monday, Sep. 30, 2013 - 9:20 pmOther competitors in the butchery competition at Oakland’s Eat Real Festival backed down rather than face David Budworth, aka “Dave...

Topic		Started By	Replies	Views	Last Post
	A source of inspiration for all meat cutters (Preview) “Meat is like a canvas, and you can make it up any way you like once you understand it,” New York butcher-turned-chef, Tom Schneller	apcowboy	2	329	Oct 19, 2013 by Mainemeatman
	Anyone want to take a guess ??? (Preview) Anyone want to take a guess on how old this one is????	apcowboy	11	717	Oct 19, 2013 by Mainemeatman
	Like to visit this place before I leave this world (Preview) I would like to visit this place before I leave this world, wish they could have been a little slower while making this video	apcowboy	1	417	Oct 19, 2013 by Mainemeatman
	Out and around the state (Preview) When I was out and around the state the other day I had the chance to meet another old meat cutter, Tim Purcell a 30 year man, Market Manager for Food Lion in the city of Varnell, Ga. He spent a lot of his years in Atlanta, Ga. with Winn-Dixie there.	apcowboy	1	349	Oct 19, 2013 by Mainemeatman
	Congratulations Miss Food City 2014, Kayla Neikirk! (Preview) SHE GOT MY VOTE !!	apcowboy	3	1184	Oct 19, 2013 by Mainemeatman
	They got this baby packed out, Ready for business lol (Preview)	apcowboy	3	384	Oct 19, 2013 by Mainemeatman
	Processing 13,500 birds in a single hour (Preview) Frischgeflügel is one of Germany’s largest producers of fresh chicken, processing 13,500 birds in a single hour (more than 1 million per week) – with just 750 workers scattered throughout the plant. With live birds processed into ready-to-eat fresh products in typically less than seven hours, it...	apcowboy	3	435	Oct 19, 2013 by Mainemeatman
	He won the title of best young butcher of the world (Preview) Two employees of the butcher Charnel with Eric Henry (right). Eric Henry, passionate young craftsman of 22 years, from Pléneuf-Val-André, was installed as the butcher, delicatessen and catering at the beginning of the summer of butcher Charnel . In 2009, after his apprenticeship, he discov...	apcowboy	4	447	Oct 19, 2013 by Mainemeatman
	Making Bacon for your store. (Preview) So we have a smoker, and every day we slice and present bacon in our full service case. I've just been told I am being put in charge of our bacon, from belly to finished product. I'm having trouble deciding how to track the bellies and keep them in stock. Basically we rub a dry cure on the belly, then let i...	Dalthyrian	5	481	Oct 19, 2013 by Mainemeatman
	How much does a pack of Oscar Meyer 16oz bacon cost at your store? $9.98 ea. reg. price at mine. (Preview) Has bacon gone through the roof or what? $9.98 each regular price, on sale for $7.99......crazy!!!!!!!!!!!!!!	J-Mansell	5	821	Oct 19, 2013 by Mainemeatman
	Anyone ever seen this ??? (Preview)	apcowboy	4	343	Oct 17, 2013 by J-Mansell
	Vita Film (meat stretch wrap) (Preview) Just a quick question to all the meat wrappers who have a auto wrapper. We use a Isheda auto wrapper with temperature control in the chambers that hold the rolls of wrap. What do you set the dial at for the ideal temperature to get the best from the film? Thanks Andy Australia	Tecbutch	0	655	Oct 16, 2013 by Tecbutch
	Butcher / manager looking to return to the UK, NEED JOB (Preview) Butcher / manager looking to return to the UK (east Anglia ideally) with in the next 3 months in need of work anything shop based would be considered, even a relocate if accommodation or housing cheap. I have over 13 years trade knowledge and have work in the USA form over a year, have my NVQ 2 & 3, HACC...	apcowboy	0	289	Oct 14, 2013 by apcowboy
	This is the reason they told me never ( Not for the faint hearted ) (Preview) This is the reason they told me the first day I went to work for A&P, " NEVER wear a ring in the market.	apcowboy	3	646	Oct 14, 2013 by apcowboy
	Can anyone here make a custom knife handle? (Preview) I have an old( 20+ years) Ludwig Schiff knife that the handle has cracked and a couple of pieces are missing. At first it wasnt so bad but, some idiot left it submerged in water for a few days while i was on vacation last. It is now totally un accceptable for store use. It is my favorite knife and would like to...	kbraker510	1	303	Oct 14, 2013 by apcowboy
	colder weather commin' (Preview) I sell a TON of seasoned meat during the spring/summer months but now that the weather is gitin colder more stuffed items and stir fry items sell a lot better. I do 3 types of stuffing; apple/almond, wild rice and mushroom and a bacon/cheddar. what kind of things do yall stuff and what do you stuff i...	RIBEYE1877	3	382	Oct 13, 2013 by Mimeatguy
	Jetplane our Club Graphic Artist has done it again (Preview) Jetplane our Club Graphic Artist has done it again. The man is one hell of a artist THANKS JAY	apcowboy	8	538	Oct 11, 2013 by J-Mansell
	Giving refunds from other stores in your chain (Preview) How do you feel about giving refunds for items purchased in other stores in your chain? Is it charged to you, or do you make note of where it was purchased and the store in question is charged for it. If you're the one charged, how do you feel about that?	Burgermeister	3	359	Oct 11, 2013 by RIBEYE1877
	Job Near Cleveland Ohio (Preview) Looking for a meat Manager/Cutter for a high volume Save-a-lot opening in June of this year in the Cleveland area. Message me if you are interested or know of any good cutters looking for a postion. Benifits and good pay. Thanks Amanda	FemaleCutter96	6	479	Oct 9, 2013 by farmerboy
	butchers wow the judges in Oakland’s Flying Knives contest (Preview) Taylor’s Market butchers wow the judges in Oakland’s Flying Knives contest By Cathie Anderson canderson@sacbee.comPublished: Monday, Sep. 30, 2013 - 9:20 pmOther competitors in the butchery competition at Oakland’s Eat Real Festival backed down rather than face David Budworth, aka “Dave...	apcowboy	1	359	Oct 9, 2013 by Dalthyrian
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