General Message Board

Dan Dan the Meat Man · -

Hello everyone, I am having a little problem. It seems the slow season is starting early for me. every day I am pulling maybe a hundred pounds of outdated or turning meat out of the case. Half of this goes to the kitchen to cook, half of it goes to my grinds. That is all getting to be a bit of problem becaus...

Dan Dan the Meat Man · Dan Dan the Meat Man

In the market I'm in it seems like my department is the only one that is willing to go the extra mile to increase sales and promote the store. How about yours?

apcowboy · apcowboy

http://blog.nielsen.com/nielsenwire/consumer/consumers-around-the-world-favor-value-over-price

apcowboy · apcowboy

GET THE NEWS about Grinders and stuffers fine-tune efficiencies

apcowboy · apcowboy

CHECK THE NEW CUTS OUT, MAY BE SOMETHING YOU MAY WANT TO TRY

RJ · RJ

If anyone is interested, the next Master Meat Crafter Class will soon be accepting applications. This class is the first of its kind. It is a 2 year program offered at the University Wisconsin-Madison. It is an in depth look into all aspects of meat processing with hands on demonstrations. http://ww...

Big Beef · Big Beef

Anyone know of a young meat cutter that wants to learn how to be a manager in the Chicago area??? I just took on the role of manager in a new store with a different concept and am recruiting. I can not reveal who yet but will soon Pay is decent. New Store. New equipment. great owners

Big Beef · Big Beef

Hey everyone I am wondering if anyone here has access to an Apprentice Training program that you would like to share Part of my new job is to create a program for training new meat cutters and if I can get parts of the wheel already completed it would help me in building a program

Jan_ladycutter · Jan_ladycutter

How do you manage your shrink? Do you keep a weekly record of it. I have a book I write down everything in it I reduce and everything that goes to the barrel. How would I measure my shrink at the end of the month??

sanpossobetto · sanpossobetto

http://www.youtube.com/watch?v=K8_gY0t-8H4&feature=feedlik

hjb1309 · hjb1309

Good News....Been invited out for dinner by a client. Bad News.....Wont be in the chatroom Wedn nite !!!!!! Hangover massive Thursday morning me thinks !!!!!!!!!!!!!!!!!!! xxxxHxxxx

KY LADY CUTTER · KY LADY CUTTER

I have heard winners in merchandising is because of the name they pick. I guess this may be true. read their history page. http://www.special****.com/

apcowboy · apcowboy

TWO CHATS , WEDNESDAY 9th ONE IS TO LET OUR UK MEMBERS TO TRY TO GET IN ON ONE GET READY TO !! WE HAVING TWO CHATS ONE IS AT 4 PM E.S.T FOR OUR UK MEMBERS, THAT WILL BE 9 PM UK TIME THE OTHER ONE AT 9 P.M. E.S.T. BOTH CHATS WILL BE FOR ONE HOUR OR LONGER DEPENDING ON HOW MANY COMES. PLEASE CHECK YOUR SET...

apcowboy · apcowboy

MEET NEW MEMBER MIKE CRAGIN MANAGER OF SUPERIOR MEATS Birch to the left is his right hand man at Superior meat MIKE AND CREW HAS WON MANY AWARDS FOR THEIR SUSAGE MAKING MIKE AND CREW LIKES TO GET INTO THE GRILL WARS SEE VIDEO OF MIKE, CREW AND HIS MARKET...

apcowboy · apcowboy

Our Member Steve of www.chfresh.co.uk wants to connect with any Canadians Butchers wanting to import English or Welsh Lamb

apcowboy · apcowboy

MEET MARTIN, The " CardiffButcher " From Wales Winner of the best butcher's in Cardiff 2008, Has Won NORTH & SOUTH WALES AWARDS FOR EXCELLENCE IN MEAT PRODUCTS 2010 http://www.martinplayer.com/#/awards/4540264585 He sources the be...

apcowboy · apcowboy

The Butcher’s BackFrom Conneticut Magazine by Elizabeth Keyser Steven Ford calls himself “the last of the Mohicans,” but he’s actually looking more like a trailblazer. A year-and-a-half ago, Ford opened Butcher’s Best in Newtown, which chefs and gastronomes consider one of the finest meat m...

apcowboy · apcowboy

Farming and Agriculture BlogPakistan05 November 2011Hiring butchers — not an easy task With only a couple of days left in Eidul Azha, people are seen busy in finding butchers to slaughter animals, which is not an easy task. Hiring a butcher is the preference for most people, however, engaging a co...

Burgermeister · Burgermeister

I think it's about 5 times for me. Average once every 6-7 years I guess. One guy at my store (not meat) got his first write up in his 25th year there. His objection to the write up was that he "hadn't been witten up in 25 years, so why should they do it now?" LOL @ him.

KevinJRS · KevinJRS

Leon jumped my butt on facebook the other day for not getting on here enough so I figured I'd post a question I had. (Sorry Leon the woman has been keeping my butt too busy! Had to buy her a new stove, dishwasher, fridge, and microwave yesterday. :/) I'm fairly certain this has already been covered, but I...

Topic		Started By	Replies	Views	Last Post
	Lets talk about prices. (Preview) Hello everyone, I am having a little problem. It seems the slow season is starting early for me. every day I am pulling maybe a hundred pounds of outdated or turning meat out of the case. Half of this goes to the kitchen to cook, half of it goes to my grinds. That is all getting to be a bit of problem becaus...	-	2	475	Nov 14, 2011 by Dan Dan the Meat Man
	Carrying the store (Preview) In the market I'm in it seems like my department is the only one that is willing to go the extra mile to increase sales and promote the store. How about yours?	Dan Dan the Meat Man	4	471	Nov 13, 2011 by butcher29
	Consumers Around the World Favor Value Over Price (Preview) http://blog.nielsen.com/nielsenwire/consumer/consumers-around-the-world-favor-value-over-price	apcowboy	1	523	Nov 13, 2011 by butcher29
	Grinders and stuffers fine-tune efficiencies (Preview) GET THE NEWS about Grinders and stuffers fine-tune efficiencies	apcowboy	0	456	Nov 13, 2011 by apcowboy
	New Lean Beef Cuts for your Meat Case (Preview) CHECK THE NEW CUTS OUT, MAY BE SOMETHING YOU MAY WANT TO TRY	apcowboy	0	481	Nov 13, 2011 by apcowboy
	Master Meat Crafter (Preview) If anyone is interested, the next Master Meat Crafter Class will soon be accepting applications. This class is the first of its kind. It is a 2 year program offered at the University Wisconsin-Madison. It is an in depth look into all aspects of meat processing with hands on demonstrations. http://ww...	RJ	3	480	Nov 12, 2011 by sausagemaker
	Job Opportunity (Preview) Anyone know of a young meat cutter that wants to learn how to be a manager in the Chicago area??? I just took on the role of manager in a new store with a different concept and am recruiting. I can not reveal who yet but will soon Pay is decent. New Store. New equipment. great owners	Big Beef	10	622	Nov 11, 2011 by Big Beef
	Apprentice Training (Preview) Hey everyone I am wondering if anyone here has access to an Apprentice Training program that you would like to share Part of my new job is to create a program for training new meat cutters and if I can get parts of the wheel already completed it would help me in building a program	Big Beef	8	648	Nov 11, 2011 by butcher29
	wondering about your shrink (Preview) How do you manage your shrink? Do you keep a weekly record of it. I have a book I write down everything in it I reduce and everything that goes to the barrel. How would I measure my shrink at the end of the month??	Jan_ladycutter	12	867	Nov 10, 2011 by sbbutcherboy
	carniceria de lujo en australia (Preview) http://www.youtube.com/watch?v=K8_gY0t-8H4&feature=feedlik	sanpossobetto	1	1041	Nov 10, 2011 by apcowboy
	Good News & Bad News (Preview) Good News....Been invited out for dinner by a client. Bad News.....Wont be in the chatroom Wedn nite !!!!!! Hangover massive Thursday morning me thinks !!!!!!!!!!!!!!!!!!! xxxxHxxxx	hjb1309	5	524	Nov 10, 2011 by hjb1309
	merchandising is in the name ? (Preview) I have heard winners in merchandising is because of the name they pick. I guess this may be true. read their history page. http://www.special****.com/	KY LADY CUTTER	2	409	Nov 10, 2011 by apcowboy
	CHAT TODAY SEE TIME (Preview) TWO CHATS , WEDNESDAY 9th ONE IS TO LET OUR UK MEMBERS TO TRY TO GET IN ON ONE GET READY TO !! WE HAVING TWO CHATS ONE IS AT 4 PM E.S.T FOR OUR UK MEMBERS, THAT WILL BE 9 PM UK TIME THE OTHER ONE AT 9 P.M. E.S.T. BOTH CHATS WILL BE FOR ONE HOUR OR LONGER DEPENDING ON HOW MANY COMES. PLEASE CHECK YOUR SET...	apcowboy	2	527	Nov 9, 2011 by Big Beef
	MEET NEW MEMBER MIKE CRAGIN OF SUPERIOR MEATS (Preview) MEET NEW MEMBER MIKE CRAGIN MANAGER OF SUPERIOR MEATS Birch to the left is his right hand man at Superior meat MIKE AND CREW HAS WON MANY AWARDS FOR THEIR SUSAGE MAKING MIKE AND CREW LIKES TO GET INTO THE GRILL WARS SEE VIDEO OF MIKE, CREW AND HIS MARKET...	apcowboy	9	960	Nov 9, 2011 by Lady Filet Mignon
	WANTS TO CONNECT ANY CANADIANS BUTCHERS (Preview) Our Member Steve of www.chfresh.co.uk wants to connect with any Canadians Butchers wanting to import English or Welsh Lamb	apcowboy	4	476	Nov 9, 2011 by butcher29
	MEET The " CardiffButcher " From Wales (Preview) MEET MARTIN, The " CardiffButcher " From Wales Winner of the best butcher's in Cardiff 2008, Has Won NORTH & SOUTH WALES AWARDS FOR EXCELLENCE IN MEAT PRODUCTS 2010 http://www.martinplayer.com/#/awards/4540264585 He sources the be...	apcowboy	11	583	Nov 9, 2011 by thesouthern_bell
	The Butcher’s Back (Preview) The Butcher’s BackFrom Conneticut Magazine by Elizabeth Keyser Steven Ford calls himself “the last of the Mohicans,” but he’s actually looking more like a trailblazer. A year-and-a-half ago, Ford opened Butcher’s Best in Newtown, which chefs and gastronomes consider one of the finest meat m...	apcowboy	4	706	Nov 9, 2011 by butcher29
	Hiring butchers — not an easy task (Preview) Farming and Agriculture BlogPakistan05 November 2011Hiring butchers — not an easy task With only a couple of days left in Eidul Azha, people are seen busy in finding butchers to slaughter animals, which is not an easy task. Hiring a butcher is the preference for most people, however, engaging a co...	apcowboy	3	594	Nov 9, 2011 by butcher29
	Anyone here never been written up? (Preview) I think it's about 5 times for me. Average once every 6-7 years I guess. One guy at my store (not meat) got his first write up in his 25th year there. His objection to the write up was that he "hadn't been witten up in 25 years, so why should they do it now?" LOL @ him.	Burgermeister	19	659	Nov 9, 2011 by butcher29
	Why do people do this? (Preview) Leon jumped my butt on facebook the other day for not getting on here enough so I figured I'd post a question I had. (Sorry Leon the woman has been keeping my butt too busy! Had to buy her a new stove, dishwasher, fridge, and microwave yesterday. :/) I'm fairly certain this has already been covered, but I...	KevinJRS	13	628	Nov 9, 2011 by butcher29
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