General Message Board

apcowboy · apcowboy

How to Butcher, Slaughter, Skin, Gut, A Rabbit Humanely LIKE to have had one of those when I was a kid getting my supper up LOL

Mainemeatman · Mainemeatman

What do you use?? Bench trimmings or tube burger (which is pre-determined lean/fat ratio and easier to track on grinding logs) Do you have a smaller grinder for ground pork, lamb, chicken?? If using bench trimmings do you have a fat analyzer? to test/measure the lean to fat ratio? do you name your...

apcowboy · apcowboy

ANYONE COMING TO THE CHAT ROOM FOR THE FIRST TIME SHOULD SEE IF THEY CAN GET IN BEFORE CHAT TIME AS YOU MAY HAVE TO UP GRADE YOUR JAVA CHAT ROOM LINK, http://meatcuttersclub.com/chatroom.htm

apcowboy · apcowboy

LETS CRANK IT UP !!!!!!!!! YOU DON'T HAVE TO BE MEMBER OF THE CLUB TO CHAT WITH US. SO ANY MEAT INDUSTRY PERSON THAT WOULD LIKE TO DROP IN FEEL FREE GET READY TO CHAT !! WEDNESDAY CHAT TIMES !! JAN. 25th, A CHAT HOUR WILL BE AT 4 P.M. E.S.T. FOR OUR UK MEMBERS & ANY THAT WAN...

apcowboy · apcowboy

CHECK HIM OUT, CLICK ON THE " LAST" BUTTON http://meatcuttersclub.com/halloffame.htm

apcowboy · apcowboy

DO YOU THINK WE WILL EVER HAVE A NATIONAL BUTCHERS WEEK IN THE US ?? National Butchers Week was set up by leading trade magazine Meat Trades Journal to provide the retail butchery sector with a platform to promote their business. " Alternatively you might just take the opportunity to indulge in a choic...

apcowboy · apcowboy

FRONT PAGE LATEST ARTICLES YOU MAY LIKE, Vegan learns to ebrace butchering Oxtails, More than a Grocery Store. http://www.meatcuttersclub.com

Big Beef · Big Beef

I don't often deal with this cut so I am wondering if this is a good deal or not I have an opportunity to pick up a large amount of USDA Prime Bone In Butt Tenderloins at $6.00 per pound I am looking at retailing them at $19.99/lb I see everyone doing USDA Prime Bone In Tenders at $40-$50 per pound and am wonder...

apcowboy · apcowboy

THE CLUB IS DOING GREAT, LOOKS LIKE WE GOING TO BEAT OUR MONTHLY STATS OF 16,000 & OVER. GOING INTO THIS WEEK OUR TOTAL IS 15,716. WE SHOULD HIT 20,000 & OVER FOR THIS MONTH. IF YOU HAVE A FRIEND IN THE MEAT INDUSTRY, SEND THEM OUR LINK. http://meatcuttersclub.com/ IF YOU HAVE A FRIEND THAT LOVE...

apcowboy · apcowboy

Ad this week, front page, left top, http://www.meatcuttersclub.com/

apcowboy · apcowboy

I picked a video of Tia Harrison co founder of the Butchers Guild & member of the Club as a example of small butcher shops opening up all over the place. I see, talk,and read about them every day, their is also a large number of farm to table farms opening meat shops up, SO you can say our Art, Skill &am...

apcowboy · apcowboy

Meat's Origins Can Be ElusiveSome local businesses go to great lengths to ensure animals were raised humanelySource: The Bay Citizen (http://s.tt/15jpD)Some local businesses go to great lengths to ensure animals were raised humanelySource: The Bay Citizen (http://s.tt/15jpD)Some local bu...

apcowboy · apcowboy

WHAT TYPE OF MEAT MARKET DO YOU WORK IN, IS IT A ENCLOSED MARKET WHERE CUSTOMERS CAN'T SEE YOU ? OR A OPEN MARKET WHERE YOU CAN INTERACT WITH THE CUSTOMERS?

Burgermeister · Burgermeister

It seems like luggars get cracked easier now than they did a few decdes ago. We have so many broken luggars! Are they thinner gauge now? Maybe my store just chooses to buy cheaper ones?

MEET NEW DISTINGUISH MEMBER FROM THE US · apcowboy

MEET THE, Black Belt Butcher (Robert Young ) His career as a butcher began at the age of 9 after he and his family emigrated from Hong Kong to a small town in central California.H...

apcowboy · apcowboy

Santa knock us hard on our hits to message board for Christmas week, BUT it's coming back again. we got back 1715 we loss Christmas week. NOW for 2012 lets see if we can raise that lol like to see 10,000 a week LOL CHECK THIS PAST WEEKS BELOW Weekly Stats Report: 26 Dec - 1 Jan 2012 Project: Meatcutterscl...

apcowboy · apcowboy

came across this site, looks like a good site for English recipes http://www.simplybeefandlamb.co.uk/

apcowboy · apcowboy

http://www.namp.com/namp/Center_of_the_Plate1.asp?SnID=1077899461

MEET NEW DISTINGUISH MEMBER FROM FRANCE · apcowboy

MEET Eric Nieulat HE IS A PROFESSIONAL BUTCHER FROM PARIS, FRANCE OWNER OF THE WEB SITE Check out his web site, some parts of it is in English, http://universboucherie.com/Familles-Anglais/Boeuf-UK.html GIVE HIS FACE BOOK PAGE A LIKE, http://www.facebook.com/messages/#!/UniVersBouch...

Dalthyrian · Dalthyrian

Hi everyone! It's been a long time since I posted - my computer's been offline sadly. Unfortunately my iPhone does not get alone with these forums :( Anyway- after a decade of being just a meat cutter (or at times supervising) I've finally procured a job at my old stomping ground as their new Meat Mana...

Topic		Started By	Replies	Views	Last Post
	How to Butcher, Slaughter, Skin, Gut, A Rabbit Humanely (Preview) How to Butcher, Slaughter, Skin, Gut, A Rabbit Humanely LIKE to have had one of those when I was a kid getting my supper up LOL	apcowboy	3	750	Jan 25, 2012 by RIBEYE1877
	Burger- Bench Trimmings vs. Tube burger-which do you use? (Preview) What do you use?? Bench trimmings or tube burger (which is pre-determined lean/fat ratio and easier to track on grinding logs) Do you have a smaller grinder for ground pork, lamb, chicken?? If using bench trimmings do you have a fat analyzer? to test/measure the lean to fat ratio? do you name your...	Mainemeatman	23	871	Jan 25, 2012 by RIBEYE1877
	YOUR FIRST TIME IN CHAT ROOM (Preview) ANYONE COMING TO THE CHAT ROOM FOR THE FIRST TIME SHOULD SEE IF THEY CAN GET IN BEFORE CHAT TIME AS YOU MAY HAVE TO UP GRADE YOUR JAVA CHAT ROOM LINK, http://meatcuttersclub.com/chatroom.htm	apcowboy	1	518	Jan 25, 2012 by apcowboy
	WED. 25th CHAT TIMES (Preview) LETS CRANK IT UP !!!!!!!!! YOU DON'T HAVE TO BE MEMBER OF THE CLUB TO CHAT WITH US. SO ANY MEAT INDUSTRY PERSON THAT WOULD LIKE TO DROP IN FEEL FREE GET READY TO CHAT !! WEDNESDAY CHAT TIMES !! JAN. 25th, A CHAT HOUR WILL BE AT 4 P.M. E.S.T. FOR OUR UK MEMBERS & ANY THAT WAN...	apcowboy	1	422	Jan 25, 2012 by apcowboy
	NEW MEATCUTTERSCLUB " HALL OF FAME " MEMBER (Preview) CHECK HIM OUT, CLICK ON THE " LAST" BUTTON http://meatcuttersclub.com/halloffame.htm	apcowboy	14	947	Jan 25, 2012 by -
	DO YOU THINK (Preview) DO YOU THINK WE WILL EVER HAVE A NATIONAL BUTCHERS WEEK IN THE US ?? National Butchers Week was set up by leading trade magazine Meat Trades Journal to provide the retail butchery sector with a platform to promote their business. " Alternatively you might just take the opportunity to indulge in a choic...	apcowboy	1	382	Jan 25, 2012 by Mainemeatman
	FRONT PAGE LATEST ARTICLES (Preview) FRONT PAGE LATEST ARTICLES YOU MAY LIKE, Vegan learns to ebrace butchering Oxtails, More than a Grocery Store. http://www.meatcuttersclub.com	apcowboy	0	396	Jan 24, 2012 by apcowboy
	Price opinion needed (Preview) I don't often deal with this cut so I am wondering if this is a good deal or not I have an opportunity to pick up a large amount of USDA Prime Bone In Butt Tenderloins at $6.00 per pound I am looking at retailing them at $19.99/lb I see everyone doing USDA Prime Bone In Tenders at $40-$50 per pound and am wonder...	Big Beef	3	482	Jan 24, 2012 by masteryeti
	SPREAD THE MEATCUTTERSCLUB LINK (Preview) THE CLUB IS DOING GREAT, LOOKS LIKE WE GOING TO BEAT OUR MONTHLY STATS OF 16,000 & OVER. GOING INTO THIS WEEK OUR TOTAL IS 15,716. WE SHOULD HIT 20,000 & OVER FOR THIS MONTH. IF YOU HAVE A FRIEND IN THE MEAT INDUSTRY, SEND THEM OUR LINK. http://meatcuttersclub.com/ IF YOU HAVE A FRIEND THAT LOVE...	apcowboy	0	613	Jan 24, 2012 by apcowboy
	Meatcuttersclub Business Spotlight Ad (Preview) Ad this week, front page, left top, http://www.meatcuttersclub.com/	apcowboy	1	435	Jan 24, 2012 by apcowboy
	Old-fashioned butcher shops making comeback (Preview) I picked a video of Tia Harrison co founder of the Butchers Guild & member of the Club as a example of small butcher shops opening up all over the place. I see, talk,and read about them every day, their is also a large number of farm to table farms opening meat shops up, SO you can say our Art, Skill &am...	apcowboy	4	525	Jan 24, 2012 by Big Beef
	Meat's Origins Can Be Elusive (Preview) Meat's Origins Can Be ElusiveSome local businesses go to great lengths to ensure animals were raised humanelySource: The Bay Citizen (http://s.tt/15jpD)Some local businesses go to great lengths to ensure animals were raised humanelySource: The Bay Citizen (http://s.tt/15jpD)Some local bu...	apcowboy	1	418	Jan 24, 2012 by jsummers
	WHAT TYPE OF MARKET (Preview) WHAT TYPE OF MEAT MARKET DO YOU WORK IN, IS IT A ENCLOSED MARKET WHERE CUSTOMERS CAN'T SEE YOU ? OR A OPEN MARKET WHERE YOU CAN INTERACT WITH THE CUSTOMERS?	apcowboy	10	736	Jan 24, 2012 by RJ
	Are luggars weaker than they used to be? (Preview) It seems like luggars get cracked easier now than they did a few decdes ago. We have so many broken luggars! Are they thinner gauge now? Maybe my store just chooses to buy cheaper ones?	Burgermeister	5	499	Jan 24, 2012 by RJ
	MEET NEW DISTINGUISH MEMBER FROM THE US (Preview) MEET THE, Black Belt Butcher (Robert Young ) His career as a butcher began at the age of 9 after he and his family emigrated from Hong Kong to a small town in central California.H...	apcowboy	12	691	Jan 24, 2012 by RJ
	On the way back up (Preview) Santa knock us hard on our hits to message board for Christmas week, BUT it's coming back again. we got back 1715 we loss Christmas week. NOW for 2012 lets see if we can raise that lol like to see 10,000 a week LOL CHECK THIS PAST WEEKS BELOW Weekly Stats Report: 26 Dec - 1 Jan 2012 Project: Meatcutterscl...	apcowboy	3	555	Jan 23, 2012 by apcowboy
	simplybeefandlamb.co.uk (Preview) came across this site, looks like a good site for English recipes http://www.simplybeefandlamb.co.uk/	apcowboy	0	465	Jan 22, 2012 by apcowboy
	Center of the Plate Training (Preview) http://www.namp.com/namp/Center_of_the_Plate1.asp?SnID=1077899461	apcowboy	2	432	Jan 22, 2012 by Big Beef
	MEET NEW DISTINGUISH MEMBER FROM FRANCE (Preview) MEET Eric Nieulat HE IS A PROFESSIONAL BUTCHER FROM PARIS, FRANCE OWNER OF THE WEB SITE Check out his web site, some parts of it is in English, http://universboucherie.com/Familles-Anglais/Boeuf-UK.html GIVE HIS FACE BOOK PAGE A LIKE, http://www.facebook.com/messages/#!/UniVersBouch...	apcowboy	7	628	Jan 22, 2012 by Beefman
	Finally a Meat Manager!! (Preview) Hi everyone! It's been a long time since I posted - my computer's been offline sadly. Unfortunately my iPhone does not get alone with these forums :( Anyway- after a decade of being just a meat cutter (or at times supervising) I've finally procured a job at my old stomping ground as their new Meat Mana...	Dalthyrian	10	609	Jan 21, 2012 by Mainemeatman
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