General Message Board

apcowboy · apcowboy

Reaper's Edge a face book friend post this picture, commissary pork set up, they average 25 to 30 cases of pork a day.... usually just one guy cutting and traying......He says thank God for automatic wrappers lolGO MEAT !!!!!!

apcowboy · apcowboy

Something I think every young meat cutter should give thought to.The most important skill we possess in this world is the ability to focus. Many things can distracts us and is just mind clutter. TV, Social Media, Cell phones, Facebook, needs of others,etcTo be a professional meat cutter you need to...

apcowboy · apcowboy

classy people shop at this store... almost got away with 20 bags of shrimp at $18 bucks a bag

apcowboy · apcowboy

Seen this on face book, Jeff Meeks, Assistant Market Manager of Food Depot came up with this ideal, thought I would past it on Jeff says another take on a crown roast. Baby backs wrapped around a boneless loin. Dressed up, it sales great around the holidays. It's simple really. There are two parts. The ...

apcowboy · apcowboy

FROM THIS TO 72+ OF THESEHarvard and Floy Harp founded Harps in 1930. They started the first store with $500 in cash that Harvard had saved while working in the citrus industry in California. The first store was Harps Cash Grocery and was located in Springdale, AR. Over the next 34 yea...

apcowboy · apcowboy

Affordable Butcher Supplies 4040 Chapel Hill Rd, Douglasville, Georgia 30135(678) 402-8441vacuum pack bags at the best price in the USA. We are in business for small to large butcher shops to be able to get vacuum bags that are traditionally expensive at affordable prices. We launched this compa...

apcowboy · apcowboy

BUNZL HAS NEW SPECIALS FOR YOU, CHECK THEM OUT ON FRONT PAGE http://meatcuttersclub.org/ ONE OF THESE SPECIALS IS KNIFES BY THE BOX

apcowboy · apcowboy

Had a great meeting with Mrs. Gail Jennings, of the Dalton-Whitfield Community Development Corp. and she is now a good friend & supporter of the meatcuttersclub, She has volunteered to help the meat cutters club with grant writing request. She has been doing grant request for 18 years. We h...

Oldfashioned1 · Oldfashioned1

So I'm about to try my first home dry cure.... I know that temp and humidity are the big ones, I have the appropriate salts and everything I just want tomake sure I don't overlook a variable

apcowboy · apcowboy

Salami maker, shut down by state, seeks donations By Meatingplace Editors on 5/9/2014 http://www.meatingplace.com/ The state of Wisconsin has shut down a small producer of specialty salami in Milwaukee that was the subject of a recall last month for incorrect labeling, prompting the compa...

apcowboy · apcowboy

Katherine Knight, Female butcher stabbed her partner, skinned him and then tried to feed him to his children READ THE STORY

apcowboy · apcowboy

Mile Požega, a butcher from Croatia. His passion is producing deli meat product the natural way. He would like to find a America company which would love to cooperate with me. He would love to produce in USA or for USA. Follow this link to see more of his product http://forum.meatcuttersclub.org/t57...

apcowboy · apcowboy

Lets talk about the red liquid called purge. It is mostly water, a little protein, and lactic acid. Some old butchers will add it back to ground beef or sausage just to keep from losing the value.As far as minerals go, it has some iron in it from the myoglobin protein.To the young meat cutter that wonder w...

TheMeatGuy Japan · TheMeatGuy Japan

I need some advice please. My staff do a smell test each time we open a package for processing. I know that in vacuum packed beef you will sometimes get a sulfur-like smell that, if left to air-out will dissipate and doesn't mean that the meat has gone off. But how do you tell that smell from a legitimate of...

apcowboy · apcowboy

Club member Aaron Winters is in Florence, Italy realizing his passion in life, Only took him more than thirty years to figure it out. He now is in Italy about to train with the Master of Butchery Dario Cecchini. Says he is blessed and thanks all that have supported him and keep pushing him to be the best...

newbernbears · newbernbears

http://www.wsls.com/story/23914973/food-lion-kitchen-sealed-fresh-beef

apcowboy · apcowboy

Club Director Chef Lazars Performs a Beef Shoulder demonstration At the 2014 S.E. Regional in Charleston S.CThe ACF Southeast Regional Conference, the final regional conference of ACF’s Events Series, at the Embassy Suites North Charleston–Airport/Hotel & Convention, Charl...

apcowboy · apcowboy

Red Meat Market just launched their YouTube channel- Red Meat.TV at www.youtube.com/redmeatmarket Check it out!Mark Wilhelms Red Meat Market LLC Founder O 312.654.8833 C 312.515.3245 mark@redmeatmarket.com redmeatmarket.com fb.com/redmeatmarket @redmeatmar...

apcowboy · apcowboy

Oldfashioned1 · Oldfashioned1

Hello my name is Kevin, Im new to the food industry in general (I left culinary school 2 yrs ago) I have been working in a steak house but am finding its not what truly moves me. ever since they taught us charcuterie in school, I have had a fascination with it and butchery, and have kind of decided that tht is...

Topic		Started By	Replies	Views	Last Post
	25 to 30 cases of pork a day (Preview) Reaper's Edge a face book friend post this picture, commissary pork set up, they average 25 to 30 cases of pork a day.... usually just one guy cutting and traying......He says thank God for automatic wrappers lolGO MEAT !!!!!!	apcowboy	2	497	May 16, 2014 by kbraker510
	Would you agree with this?? (Preview) Something I think every young meat cutter should give thought to.The most important skill we possess in this world is the ability to focus. Many things can distracts us and is just mind clutter. TV, Social Media, Cell phones, Facebook, needs of others,etcTo be a professional meat cutter you need to...	apcowboy	8	714	May 15, 2014 by Mainemeatman
	Some Classy thieves loss out (Preview) classy people shop at this store... almost got away with 20 bags of shrimp at $18 bucks a bag	apcowboy	5	669	May 12, 2014 by Burgermeister
	Interesting Ideal on Crown Pork Roast (Preview) Seen this on face book, Jeff Meeks, Assistant Market Manager of Food Depot came up with this ideal, thought I would past it on Jeff says another take on a crown roast. Baby backs wrapped around a boneless loin. Dressed up, it sales great around the holidays. It's simple really. There are two parts. The ...	apcowboy	7	812	May 12, 2014 by Doc
	A little History (Preview) FROM THIS TO 72+ OF THESEHarvard and Floy Harp founded Harps in 1930. They started the first store with $500 in cash that Harvard had saved while working in the citrus industry in California. The first store was Harps Cash Grocery and was located in Springdale, AR. Over the next 34 yea...	apcowboy	1	584	May 12, 2014 by Mainemeatman
	Affordable Butcher Supplies (Preview) Affordable Butcher Supplies 4040 Chapel Hill Rd, Douglasville, Georgia 30135(678) 402-8441vacuum pack bags at the best price in the USA. We are in business for small to large butcher shops to be able to get vacuum bags that are traditionally expensive at affordable prices. We launched this compa...	apcowboy	0	1042	May 12, 2014 by apcowboy
	BUNZL NEW SPECIALS (Preview) BUNZL HAS NEW SPECIALS FOR YOU, CHECK THEM OUT ON FRONT PAGE http://meatcuttersclub.org/ ONE OF THESE SPECIALS IS KNIFES BY THE BOX	apcowboy	0	479	May 12, 2014 by apcowboy
	Great meeting with Mrs. Gail Jennings, Grant Request Writer (Preview) Had a great meeting with Mrs. Gail Jennings, of the Dalton-Whitfield Community Development Corp. and she is now a good friend & supporter of the meatcuttersclub, She has volunteered to help the meat cutters club with grant writing request. She has been doing grant request for 18 years. We h...	apcowboy	2	577	May 12, 2014 by rumproast
	Dry cure (Preview) So I'm about to try my first home dry cure.... I know that temp and humidity are the big ones, I have the appropriate salts and everything I just want tomake sure I don't overlook a variable	Oldfashioned1	3	486	May 11, 2014 by Oldfashioned1
	Salami maker, shut down by state, seeks donations (Preview) Salami maker, shut down by state, seeks donations By Meatingplace Editors on 5/9/2014 http://www.meatingplace.com/ The state of Wisconsin has shut down a small producer of specialty salami in Milwaukee that was the subject of a recall last month for incorrect labeling, prompting the compa...	apcowboy	2	731	May 10, 2014 by Burgermeister
	Australian Female butcher stabbed her partner, skinned him (Preview) Katherine Knight, Female butcher stabbed her partner, skinned him and then tried to feed him to his children READ THE STORY	apcowboy	4	893	May 9, 2014 by Love To Cut
	LOOKING for business partner for Pancetta from Croatia (Preview) Mile Požega, a butcher from Croatia. His passion is producing deli meat product the natural way. He would like to find a America company which would love to cooperate with me. He would love to produce in USA or for USA. Follow this link to see more of his product http://forum.meatcuttersclub.org/t57...	apcowboy	1	548	May 9, 2014 by Croatia61
	Lets talk purge (Preview) Lets talk about the red liquid called purge. It is mostly water, a little protein, and lactic acid. Some old butchers will add it back to ground beef or sausage just to keep from losing the value.As far as minerals go, it has some iron in it from the myoglobin protein.To the young meat cutter that wonder w...	apcowboy	11	1178	May 8, 2014 by TheMeatGuy Japan
	"Off smells" (Preview) I need some advice please. My staff do a smell test each time we open a package for processing. I know that in vacuum packed beef you will sometimes get a sulfur-like smell that, if left to air-out will dissipate and doesn't mean that the meat has gone off. But how do you tell that smell from a legitimate of...	TheMeatGuy Japan	2	628	May 8, 2014 by TheMeatGuy Japan
	Training with the Master of Butchery, Dario Cecchini. (Preview) Club member Aaron Winters is in Florence, Italy realizing his passion in life, Only took him more than thirty years to figure it out. He now is in Italy about to train with the Master of Butchery Dario Cecchini. Says he is blessed and thanks all that have supported him and keep pushing him to be the best...	apcowboy	3	955	May 7, 2014 by newbernbears
	Food Lion Claims better selection and variety with zero butchers in stores. Just tell the truth: Labor savings. (Preview) http://www.wsls.com/story/23914973/food-lion-kitchen-sealed-fresh-beef	newbernbears	8	1036	May 7, 2014 by newbernbears
	Chef Lazars Performs a Beef Shoulder demonstration at AFC (Preview) Club Director Chef Lazars Performs a Beef Shoulder demonstration At the 2014 S.E. Regional in Charleston S.CThe ACF Southeast Regional Conference, the final regional conference of ACF’s Events Series, at the Embassy Suites North Charleston–Airport/Hotel & Convention, Charl...	apcowboy	4	607	May 7, 2014 by ChefLazar5
	Red Meat Market launches YouTube channel (Preview) Red Meat Market just launched their YouTube channel- Red Meat.TV at www.youtube.com/redmeatmarket Check it out!Mark Wilhelms Red Meat Market LLC Founder O 312.654.8833 C 312.515.3245 mark@redmeatmarket.com redmeatmarket.com fb.com/redmeatmarket @redmeatmar...	apcowboy	0	553	May 7, 2014 by apcowboy
	Beautiful Meat Case (Preview)	apcowboy	2	528	May 7, 2014 by Lady T-Bone
	New and frustrated (Preview) Hello my name is Kevin, Im new to the food industry in general (I left culinary school 2 yrs ago) I have been working in a steak house but am finding its not what truly moves me. ever since they taught us charcuterie in school, I have had a fascination with it and butchery, and have kind of decided that tht is...	Oldfashioned1	17	1274	May 6, 2014 by Oldfashioned1
«First < 1 … 251 252 253 254 255 … 408 > Last» \| Page of 408 sorted by