General Message Board

rschaffin44 · rschaffin44

Hey Friends, We all know how much eaiser it is to clean the equipment when hi it with mineral oil 1st thing in the morning. I'm working for a manager this week, who will not order any oil, because she says mineral oil discolors meat. So in the 34 years I have been cutting, I have never heard of this. So I as...

Patriotsfan · Patriotsfan

Hey everyone. For starters I am new to the trade. I began my apprenticeship 6 months ago so my technique still needs much work. I am right handed and start cutting on the right side and make my way left. Many of the older cutters have told me I am cutting backwards and I should be cutting left to right. I find...

apcowboy · apcowboy

SUGAR LAND, Texas -- Some of the best meat cutters in the area were slicing and dicing in a competition in Sugar Land on Thursday to help raise money for troops in Afghanistan. VIDEO & STORY http://www.khou.com/news/local/Meat-cutting-competition-in-Sugar-Land-helps-raise-money-...

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

Topic		Started By	Replies	Views	Last Post
	Mineral Oil Dis-colors Meat? (Preview) Hey Friends, We all know how much eaiser it is to clean the equipment when hi it with mineral oil 1st thing in the morning. I'm working for a manager this week, who will not order any oil, because she says mineral oil discolors meat. So in the 34 years I have been cutting, I have never heard of this. So I as...	rschaffin44	13	843	Oct 24, 2013 by yepiamshawn
	Cutting fundamentals (Preview) Hey everyone. For starters I am new to the trade. I began my apprenticeship 6 months ago so my technique still needs much work. I am right handed and start cutting on the right side and make my way left. Many of the older cutters have told me I am cutting backwards and I should be cutting left to right. I find...	Patriotsfan	2	402	Oct 23, 2013 by Mainemeatman
	Meat-cutting competition in Sugar Land helps raise money for troops (Preview) SUGAR LAND, Texas -- Some of the best meat cutters in the area were slicing and dicing in a competition in Sugar Land on Thursday to help raise money for troops in Afghanistan. VIDEO & STORY http://www.khou.com/news/local/Meat-cutting-competition-in-Sugar-Land-helps-raise-money-...	apcowboy	0	298	Oct 22, 2013 by apcowboy
	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	343	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	730	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	428	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	365	Oct 19, 2013 by Mainemeatman
	Congratulations Miss Food City 2014, Kayla Neikirk! (Preview) SHE GOT MY VOTE !!	apcowboy	3	1196	Oct 19, 2013 by Mainemeatman
	They got this baby packed out, Ready for business lol (Preview)	apcowboy	3	397	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	450	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	460	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	497	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	835	Oct 19, 2013 by Mainemeatman
	Anyone ever seen this ??? (Preview)	apcowboy	4	363	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	669	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	303	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	661	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	319	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	398	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	552	Oct 11, 2013 by J-Mansell
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