General Message Board

apcowboy · apcowboy

How many cuts can you merchandise from a boneless pork sirloin? Name them off!!

apcowboy · apcowboy

TO ALL THE MOTHERS HERE!!

Sunday · Sunday

Hello fellow cutters I have a weird question. I have noticed that when I started wearing a metal mesh glove I have what feels like slivers on my glove hand. Could the mesh glove be the cause of this. If so does anyone know how to prevent this from happening. Sometimes these little slivers develop a s...

apcowboy · apcowboy

Turn of the century sausage plant Today, sausage-making has become an art. More than 200 different varieties of sausage are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Hot dogs are popular in the United States, sausage is...

Lady T-Bone · Lady T-Bone

great story http://www.huffingtonpost.com/2012/09/07/butcher-talk_n_1861842.html

apcowboy · apcowboy

Leon—My name is Eric Mittenthal, I’m the Vice President of Public Affairs at the American Meat Institute and of course a big meat fan. I came across the Meat Cutters club and I wanted to give you a heads up on a new page that might be of interest for your members. It’s our new Facebook page, simply called Me...

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.

Topic		Started By	Replies	Views	Last Post
	How many cuts can you merchandise (Preview) How many cuts can you merchandise from a boneless pork sirloin? Name them off!!	apcowboy	4	475	May 13, 2013 by Burgermeister
	TO ALL THE MOTHERS (Preview) TO ALL THE MOTHERS HERE!!	apcowboy	1	434	May 12, 2013 by JimmyMac
	Slivers from mesh gloves (Preview) Hello fellow cutters I have a weird question. I have noticed that when I started wearing a metal mesh glove I have what feels like slivers on my glove hand. Could the mesh glove be the cause of this. If so does anyone know how to prevent this from happening. Sometimes these little slivers develop a s...	Sunday	4	379	May 12, 2013 by Big Beef
	HOW MANY CAN YOU MAKE (Preview) Turn of the century sausage plant Today, sausage-making has become an art. More than 200 different varieties of sausage are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Hot dogs are popular in the United States, sausage is...	apcowboy	1	332	May 11, 2013 by -
	How To Talk To The Butcher (Preview) great story http://www.huffingtonpost.com/2012/09/07/butcher-talk_n_1861842.html	Lady T-Bone	3	312	May 10, 2013 by FemaleCutter96
	Celebrate Meat Face book page (Preview) Leon—My name is Eric Mittenthal, I’m the Vice President of Public Affairs at the American Meat Institute and of course a big meat fan. I came across the Meat Cutters club and I wanted to give you a heads up on a new page that might be of interest for your members. It’s our new Facebook page, simply called Me...	apcowboy	1	328	May 9, 2013 by camorrisiii
	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	231	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	961	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	259	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	262	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	420	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	400	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	333	May 5, 2013 by -
	NEED KNIFES ?????? Butcher's Depot (Preview)	apcowboy	0	392	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	523	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	803	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	562	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	753	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	911	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	928	May 2, 2013 by TheMeatGuy Japan
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