General Message Board

apcowboy · apcowboy

ANYBODY TELL ME WHAT THIS IS any

apcowboy · apcowboy

This instructional videos explains how to use the Small Meat Plant Feasibility Template, which is located on the Robert M. Kerr Food & Agricultural Products Center website under the Agribusiness Economics page in the Resources box.

apcowboy · apcowboy

Old school. Ron Silver, the owner of Bubby's restaurant in Brooklyn, recently put a word on his menu you don't often see anymore: lard. The white, creamy, processed fat from a pig. And he didn't use the word just once. For a one-night-only "Lard Exoneration Dinner", Silver served up lard fried pota...

MEET NEW UK MEMBER COLDSMOKING · apcowboy

MEET NEW UK MEMBER COLDSMOKING He has been cold smoking foods for many years now, He consistently produce the most wonderful smoked salmon, smoked cheese, smoked meats and fish He is the owner of the web site http://www.coldsmoking.co.uk/ and has a GREAT blog...

KY LADY CUTTER · KY LADY CUTTER

Dietshttp://darenwms.blogspot.com/2011/12/great-news-for-beef-lovers-bold-new.html

apcowboy · apcowboy

MEET NEW MEMBER, ( MACKSAPP ) He is Director of Operations at http://whiteoakpastures.com/ New certified humane beef processing plant. You can read more about his achievements at http://whiteoakpastures.com/team.html Check out Brian's Vide...

apcowboy · apcowboy

Brother Jim Henry sent this to me to show how fresh this sausage is!!! CHECK IT OUT AND SEE IF YOU CAN MAKE IT THIS FRESH

apcowboy · apcowboy

Retailers are recognized for beef programs Safeway, Harris Teeter, Broulim's Fresh Foods, and Haggen and TOP Food & Drug received National Retail Beef Backer awards, funded by the Beef Checkoff Program. The awards, given since 2006, recognize retail efforts to promote beef at the point of sa...

apcowboy · apcowboy

MEET NEW MEMBER, ( Chef Springer ) HE IS WITH MAKERS OF LARGE SCALE FOOD PROCESSING EQUIPMENT, PRIMARILY OVENS IF YOU INTERESTED IN SOME NEW EQUIPMENT CHECK OUT HIS WEB SITE & TALK WITH HIM. http://www.enviro-pak.com/ WELCOME TO THE CLUB CHEF SPRINGER

apcowboy · apcowboy

HEYYYYYYYY HAS THE MEAT WRAPPER BEEN SMOKING THAT STUFF AGAIN ???

kar · kar

here is a tip for chicken wings prep ! for someone that just dont know how to do it !! http://shine.yahoo.com/gametime/prep-chicken-wings-appetizers-225200101.html

apcowboy · apcowboy

Brother Rick posted this on Face Book and I JUST HAD to bring it over here LOLRick says, I have heard of tough round steak, but this is extreme!

apcowboy · apcowboy

SEE WHAT SOUTHERN BELLE IS OUR EDITORS PICK OF THE MONTH CHECK HER OUT !! FRONT PAGE http://meatcuttersclub.com/

Dan Dan the Meat Man · Dan Dan the Meat Man

I've been in the trade for 35 years and all of a sudden I'm seeing alot of post about " grind logs", what are they, and who requires them? Is it a government thing or company policy? I haven't a clue as to how I could track what goes into my grind.

KY LADY CUTTER · KY LADY CUTTER

I found this interesting, it's from the book, Bridgestone Guides, John McKenna is the author Factory farming of animals is an obscenity, and we should not eat the meat that comes out of them. Such food is unhealthy for us, as eaters and as human beings, as well as being deeply unhealthy for the plane...

apcowboy · apcowboy

HOW MANY OF YOU HAVE A FISH COUNTER DO YOU DO MUCH IN SALES OFF IT DO YOU EVER HAVE TO WORK IT IN THIS VIDEO THERE IS A LOT OF GOOD MERCHANDISING BUT YOU HAVE SOME BULL TO WATCH TO TO SEE IT ALL DO ANY OF YOU EVER HAVE TO FILET FISH FOR YOUR COUNTER, IN THE 70's WITH A&P I USE TO HAVE TO FILET A LOT OF FISH FOR CUSTOM...

apcowboy · apcowboy

The Meat Cutter's Club supports Hogs for the Cause, http://www.hogsforthecause.org/ they provide aid and relief of expenses and economic burdens families face while their child is being treated for pediatric brain cancer.

A1Butcher · A1Butcher

I had the oppertunity to bone out an entire wild boar today, that dressed out to over 440 lbs. I was looking forward to doing it cause I have never worked on boar before. I was thinking it would be maybe 200-250 lbs. Max. Well when this sucker came in it looked like a monster. What I also noticed was it had a st...

apcowboy · apcowboy

New member 72cheyenne ask this question on the side chat box, I moved here to keep it from going down the page and out of sight Looking at new smoke house what the best choice

apcowboy · apcowboy

Our brother RJ has been on a 2 year journey in Wisconsin's first Master Meat Crafter at UW Madison is nearly complete. All that remains is his graduation ceremony/banquet tonight! RJ GIVE HIM A BIG HAND

Topic		Started By	Replies	Views	Last Post
	ANYBODY TELL ME WHAT THIS IS (Preview) ANYBODY TELL ME WHAT THIS IS any	apcowboy	10	420	Feb 8, 2012 by Pete the Meat
	Small Meat Plant Feasibility Template (Preview) This instructional videos explains how to use the Small Meat Plant Feasibility Template, which is located on the Robert M. Kerr Food & Agricultural Products Center website under the Agribusiness Economics page in the Resources box.	apcowboy	0	358	Feb 7, 2012 by apcowboy
	LARD MAKING A COME BACK ?? (Preview) Old school. Ron Silver, the owner of Bubby's restaurant in Brooklyn, recently put a word on his menu you don't often see anymore: lard. The white, creamy, processed fat from a pig. And he didn't use the word just once. For a one-night-only "Lard Exoneration Dinner", Silver served up lard fried pota...	apcowboy	3	528	Feb 7, 2012 by Pete the Meat
	MEET NEW UK MEMBER COLDSMOKING (Preview) MEET NEW UK MEMBER COLDSMOKING He has been cold smoking foods for many years now, He consistently produce the most wonderful smoked salmon, smoked cheese, smoked meats and fish He is the owner of the web site http://www.coldsmoking.co.uk/ and has a GREAT blog...	apcowboy	6	886	Feb 7, 2012 by Chef Springer
	Beef getting good press for a change (Preview) Dietshttp://darenwms.blogspot.com/2011/12/great-news-for-beef-lovers-bold-new.html	KY LADY CUTTER	5	412	Feb 7, 2012 by masteryeti
	NEW MEMBER, A DISTINGUISH MEMBER OF OUR U.S. MEAT INDUSTRY (Preview) MEET NEW MEMBER, ( MACKSAPP ) He is Director of Operations at http://whiteoakpastures.com/ New certified humane beef processing plant. You can read more about his achievements at http://whiteoakpastures.com/team.html Check out Brian's Vide...	apcowboy	15	651	Feb 7, 2012 by meatlady1
	CAN YOU MAKE SAUSAGE THIS FRESH (Preview) Brother Jim Henry sent this to me to show how fresh this sausage is!!! CHECK IT OUT AND SEE IF YOU CAN MAKE IT THIS FRESH	apcowboy	10	521	Feb 7, 2012 by meatlady1
	Retailers are recognized for beef programs (Preview) Retailers are recognized for beef programs Safeway, Harris Teeter, Broulim's Fresh Foods, and Haggen and TOP Food & Drug received National Retail Beef Backer awards, funded by the Beef Checkoff Program. The awards, given since 2006, recognize retail efforts to promote beef at the point of sa...	apcowboy	0	437	Feb 6, 2012 by apcowboy
	NEW DISTINGUISH MEMBER OF U.S. FOOD PROCESSING EQUIPMENT (Preview) MEET NEW MEMBER, ( Chef Springer ) HE IS WITH MAKERS OF LARGE SCALE FOOD PROCESSING EQUIPMENT, PRIMARILY OVENS IF YOU INTERESTED IN SOME NEW EQUIPMENT CHECK OUT HIS WEB SITE & TALK WITH HIM. http://www.enviro-pak.com/ WELCOME TO THE CLUB CHEF SPRINGER	apcowboy	6	1090	Feb 6, 2012 by 55plymouth
	HAS THE MEAT WRAPPER BEEN (Preview) HEYYYYYYYY HAS THE MEAT WRAPPER BEEN SMOKING THAT STUFF AGAIN ???	apcowboy	6	520	Feb 6, 2012 by Candy Bar
	tips for someone that want to do chicken wings ! (Preview) *here is a tip for chicken wings prep ! for someone that just dont know how to do it !!* *http://shine.yahoo.com/gametime/prep-chicken-wings-appetizers-225200101.html*	kar	2	387	Feb 6, 2012 by Candy Bar
	extreme tough eye round steak (Preview) Brother Rick posted this on Face Book and I JUST HAD to bring it over here LOLRick says, I have heard of tough round steak, but this is extreme!	apcowboy	4	386	Feb 5, 2012 by Mainemeatman
	CHECK THIS OUT (Preview) SEE WHAT SOUTHERN BELLE IS OUR EDITORS PICK OF THE MONTH CHECK HER OUT !! FRONT PAGE http://meatcuttersclub.com/	apcowboy	0	392	Feb 4, 2012 by apcowboy
	Grind Logs?? (Preview) I've been in the trade for 35 years and all of a sudden I'm seeing alot of post about " grind logs", what are they, and who requires them? Is it a government thing or company policy? I haven't a clue as to how I could track what goes into my grind.	Dan Dan the Meat Man	14	1869	Feb 3, 2012 by Mahotey
	I found this interesting (Preview) I found this interesting, it's from the book, Bridgestone Guides, John McKenna is the author Factory farming of animals is an obscenity, and we should not eat the meat that comes out of them. Such food is unhealthy for us, as eaters and as human beings, as well as being deeply unhealthy for the plane...	KY LADY CUTTER	2	430	Feb 3, 2012 by Mainemeatman
	LETS TALK FISH (Preview) HOW MANY OF YOU HAVE A FISH COUNTER DO YOU DO MUCH IN SALES OFF IT DO YOU EVER HAVE TO WORK IT IN THIS VIDEO THERE IS A LOT OF GOOD MERCHANDISING BUT YOU HAVE SOME BULL TO WATCH TO TO SEE IT ALL DO ANY OF YOU EVER HAVE TO FILET FISH FOR YOUR COUNTER, IN THE 70's WITH A&P I USE TO HAVE TO FILET A LOT OF FISH FOR CUSTOM...	apcowboy	6	473	Feb 3, 2012 by meatlady1
	REMEMBER, HOGS FOR THE CAUSE (Preview) The Meat Cutter's Club supports Hogs for the Cause, http://www.hogsforthecause.org/ they provide aid and relief of expenses and economic burdens families face while their child is being treated for pediatric brain cancer.	apcowboy	0	416	Feb 2, 2012 by apcowboy
	440 lbs. Dressed wild boar. (Preview) I had the oppertunity to bone out an entire wild boar today, that dressed out to over 440 lbs. I was looking forward to doing it cause I have never worked on boar before. I was thinking it would be maybe 200-250 lbs. Max. Well when this sucker came in it looked like a monster. What I also noticed was it had a st...	A1Butcher	4	459	Feb 3, 2012 by Mahotey
	question from 72cheyenne (Preview) New member 72cheyenne ask this question on the side chat box, I moved here to keep it from going down the page and out of sight Looking at new smoke house what the best choice	apcowboy	6	621	Feb 2, 2012 by Chef Springer
	2 year journey for member RJ ends tonight (Preview) Our brother RJ has been on a 2 year journey in Wisconsin's first Master Meat Crafter at UW Madison is nearly complete. All that remains is his graduation ceremony/banquet tonight! RJ GIVE HIM A BIG HAND	apcowboy	19	876	Feb 2, 2012 by Sunday
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