General Message Board

apcowboy · apcowboy

GOLDEN KNIFE AWARD FOR MARCH GOES TO MAINEMEATMAN FOR HIS SUPPORT ON OUR MESSAGE BOARD WITH GOOD SOUND ADVICE FROM HIS YEARS OF EXPERIENCE IN OUR TRADE & LETTING US HAVE THE USED OF HIS MEAT CUTTING VIDEO'S. HE JOINED US ON JANUARY 16th, 2012. HE IS ALREADY A VETERAN MEMBER WITH 160 POST OR COMMENTS...

apcowboy · apcowboy

The Meat Cutter's Club Butcher's Depot Victorinox 47513 6-Inch Flex Boning Knife w... $18.33Victorinox Cutlery 6-Inch Semi-Stiff Boning... $19.35Chicago Cutlery Walnut Tradition 5-Inch Bon... $10.80 AND MORE, Boning Knives Butcher Knives Meat Cleavers Knife Sharpeners Sharpening Steel...

apcowboy · apcowboy

Ammonium Hydroxide As a part of our commitment to provide the safest lean beef possible, our research drove us to create the pH enhancement process, which relies upon slightly increasing the level of ammonium hydroxide already present in beef in order to elevate its pH. Ammonium hydroxide is natur...

apcowboy · apcowboy

http://beefaustralia.com.au/

apcowboy · apcowboy

MEET NEW MEMBER DAVE RILEY FROM CAPE TOWN, SOUTH AFRICA HE IS THE OWNER OF David is third generation of the butchery, which has built a reputation on understanding the needs of its customers, is currently managed by Bill’s eldest son David who took ownership o...

apcowboy · apcowboy

A&P to Offer Union Buyoutshttp://supermarketnews.com/Jon SpringerMar. 8, 2012 11:00am MONTVALE, N.J. — A&P here is offering a voluntary buyout for certain senior employees represented by unions.According to a draft of A&P’s buyout plan published by United Food and Commercial...

apcowboy · apcowboy

while I was out running around town yesterday I stopped in at the Green Spot Market and caught Wayne & Mitch working, Brenda one of his cutters couldn't get to work and those two was mad LOL Brenda does a lot of their cutting while they drink coffee LOL They were working hard to fill up this case This is...

apcowboy · apcowboy

MEET NEW MEMBER FRANK NAPOLI He is the owner of Franks Dry Cure Cook, amature cheese maker, homemade sausages and sopressata. CHECK OUT HIS WORK AT http://franksdrycure.blogspot.com/

matt_the_meat_man · matt_the_meat_man

So does anyone have any tips on how to utilize your table trim or culls ? (pulls from 3 day old fresh meat that still looks good and not green) I am meat Manager at a very small store so watching my shrink closely and reacting fast has helped me alot.

apcowboy · apcowboy

Glen John Smith, Benton Tn. IGA Franklin D. Waters & Mike Cooks Market Manager, Piggy Wiggly This Cutter didn't talk much, never did get his name lol Gary Dees, Food City, knoxville, Tn. left to right, Rick Erickson, Chris Glover, Gary Dees, Tom Allen Club memb...

apcowboy · apcowboy

For you that are looking for a good vacuum tumbler, you may want to check up on this one. The Marinade Express is a retail model that sells for $299.00. But the similar commercial model is shown here http://www.marinator.com and comes with a 10# and a 20# capacity drum. $650.00 plus shi...

apcowboy · apcowboy

I came across this and thought some of you might want to see this list. FlavorVac™ Tumbler Marinade Product List ItemItem NumberPack - Wt/pack Buffalo Wing Marinade01-11012 - 9.50 oz. Burgundy Pepper Marinade01-67512 - 13.25 oz. Butter Garlic Marinade01-66312 - 9.75 oz. Cajun Style Marinade...

Dalthyrian · Dalthyrian

I want to start a marinated meats section but am in need of a Cryovac and possibly a tumbler - do tumbled meats really make a difference? And would anyone suggest a certain model or brand of either? I need to come up with something better than what our guy is offering. He's showing me a 10 pounds of meat...

TWO NEW MEMBERS, TWO NEW FLAGS · apcowboy

NEW MEMBER Dave Riley gives us new flag from South Africa to fly NEW MEMBER Lakers Software gives us new flag from Cambodia to fly.

sausagemaker · sausagemaker

Tonight I'm cutting up a hormone free, grass fed bison a friend and I killed, gutted, skinned and quartered in the field last week. I have spent some time on the kill floor in my youth but this is the first time I took a large animal an 1,800 lbs male from pasture to retail cuts and smoked meats by myself. A...

apcowboy · apcowboy

MEET NEW MEMBER FRANK D. RHODES (( Chef Frank Rhodes )) He is Vice President of Sales at Jenntte Brothers Inc AND Director of Purchasing at Jennette Brothers Inc VISIT THEIR WEB SITE, http://jennettebrothers.com/ WELCOME TO THE CLUB Chef...

apcowboy · apcowboy

Upcoming Local Meat Workshop 4 DAYS LEFT to register at regular rates! And just a few seats left for Whole Animal Butchery for Farmers and Chefs with Kari Underly of Range, Inc, Chicago, IL. This training is geared toward farmers who direct market pasture-raised meats including beef and pork a...

apcowboy · apcowboy

Meat Costing Professional http://www.meatcostings.com/ // //

apcowboy · apcowboy

This weeks NewsLetter is out, ARE you sign out for it?? you can sign out for it on the front page of the site.The Meat Cutter's Club NewsletterA Brotherhood of meat professionals from around the world!March 07, 2012Welcoming new membersThe Meat Cutter's Club is growing! Since our last newsletter we...

apcowboy · apcowboy

Does anyone know of a Back Bacon manufacturer in USA or Canada that can ship internationally

Topic		Started By	Replies	Views	Last Post
	GOLDEN KNIFE AWARD FOR MARCH (Preview) GOLDEN KNIFE AWARD FOR MARCH GOES TO MAINEMEATMAN FOR HIS SUPPORT ON OUR MESSAGE BOARD WITH GOOD SOUND ADVICE FROM HIS YEARS OF EXPERIENCE IN OUR TRADE & LETTING US HAVE THE USED OF HIS MEAT CUTTING VIDEO'S. HE JOINED US ON JANUARY 16th, 2012. HE IS ALREADY A VETERAN MEMBER WITH 160 POST OR COMMENTS...	apcowboy	10	573	Mar 13, 2012 by Jan_ladycutter
	The Meat Cutter's Club Butcher's Depot (Preview) The Meat Cutter's Club Butcher's Depot Victorinox 47513 6-Inch Flex Boning Knife w... $18.33Victorinox Cutlery 6-Inch Semi-Stiff Boning... $19.35Chicago Cutlery Walnut Tradition 5-Inch Bon... $10.80 AND MORE, Boning Knives Butcher Knives Meat Cleavers Knife Sharpeners Sharpening Steel...	apcowboy	2	572	Mar 13, 2012 by sheltervalley1
	Ammonium hydroxide is naturally found in beef, other proteins (Preview) Ammonium Hydroxide As a part of our commitment to provide the safest lean beef possible, our research drove us to create the pH enhancement process, which relies upon slightly increasing the level of ammonium hydroxide already present in beef in order to elevate its pH. Ammonium hydroxide is natur...	apcowboy	0	903	Mar 12, 2012 by apcowboy
	BEEF AUSTRALIA 2012 (Preview) http://beefaustralia.com.au/	apcowboy	0	488	Mar 12, 2012 by apcowboy
	MEET A DISTINGUISH MEMBER OF OUR MEAT INDUSTRY FROM SOUTH AFRICA (Preview) MEET NEW MEMBER DAVE RILEY FROM CAPE TOWN, SOUTH AFRICA HE IS THE OWNER OF David is third generation of the butchery, which has built a reputation on understanding the needs of its customers, is currently managed by Bill’s eldest son David who took ownership o...	apcowboy	4	591	Mar 12, 2012 by 55plymouth
	A&P to Offer Union Buyouts (Preview) A&P to Offer Union Buyoutshttp://supermarketnews.com/Jon SpringerMar. 8, 2012 11:00am MONTVALE, N.J. — A&P here is offering a voluntary buyout for certain senior employees represented by unions.According to a draft of A&P’s buyout plan published by United Food and Commercial...	apcowboy	3	1004	Mar 11, 2012 by Meat Monkey
	Caught two working yesterday (Preview) while I was out running around town yesterday I stopped in at the Green Spot Market and caught Wayne & Mitch working, Brenda one of his cutters couldn't get to work and those two was mad LOL Brenda does a lot of their cutting while they drink coffee LOL They were working hard to fill up this case This is...	apcowboy	8	552	Mar 11, 2012 by jimhenry2000
	MEET FRANK NAPOLI, SAUSAGE MAKER (Preview) MEET NEW MEMBER FRANK NAPOLI He is the owner of Franks Dry Cure Cook, amature cheese maker, homemade sausages and sopressata. CHECK OUT HIS WORK AT http://franksdrycure.blogspot.com/	apcowboy	9	838	Mar 11, 2012 by butcher29
	Shrink and Trim ( 1 2 ) (Preview) So does anyone have any tips on how to utilize your table trim or culls ? (pulls from 3 day old fresh meat that still looks good and not green) I am meat Manager at a very small store so watching my shrink closely and reacting fast has helped me alot.	matt_the_meat_man	26	2282	Mar 10, 2012 by apcowboy
	Some meat cutters I've met on the road (Preview) Glen John Smith, Benton Tn. IGA Franklin D. Waters & Mike Cooks Market Manager, Piggy Wiggly This Cutter didn't talk much, never did get his name lol Gary Dees, Food City, knoxville, Tn. left to right, Rick Erickson, Chris Glover, Gary Dees, Tom Allen Club memb...	apcowboy	1	540	Mar 10, 2012 by apcowboy
	For you that are looking for (Preview) For you that are looking for a good vacuum tumbler, you may want to check up on this one. The Marinade Express is a retail model that sells for $299.00. But the similar commercial model is shown here http://www.marinator.com and comes with a 10# and a 20# capacity drum. $650.00 plus shi...	apcowboy	1	561	Mar 10, 2012 by Mainemeatman
	FOR YOU MARINADE LOVERS (Preview) I came across this and thought some of you might want to see this list. FlavorVac™ Tumbler Marinade Product List ItemItem NumberPack - Wt/pack Buffalo Wing Marinade01-11012 - 9.50 oz. Burgundy Pepper Marinade01-67512 - 13.25 oz. Butter Garlic Marinade01-66312 - 9.75 oz. Cajun Style Marinade...	apcowboy	0	514	Mar 10, 2012 by apcowboy
	Cryovac Marinades vs Tumbled and Cryovac'd - thoughts? (Preview) I want to start a marinated meats section but am in need of a Cryovac and possibly a tumbler - do tumbled meats really make a difference? And would anyone suggest a certain model or brand of either? I need to come up with something better than what our guy is offering. He's showing me a 10 pounds of meat...	Dalthyrian	10	1136	Mar 9, 2012 by CreativeCulinary
	TWO NEW MEMBERS, TWO NEW FLAGS (Preview) NEW MEMBER Dave Riley gives us new flag from South Africa to fly NEW MEMBER Lakers Software gives us new flag from Cambodia to fly.	apcowboy	0	498	Mar 9, 2012 by apcowboy
	My first Bison (Preview) Tonight I'm cutting up a hormone free, grass fed bison a friend and I killed, gutted, skinned and quartered in the field last week. I have spent some time on the kill floor in my youth but this is the first time I took a large animal an 1,800 lbs male from pasture to retail cuts and smoked meats by myself. A...	sausagemaker	13	711	Mar 9, 2012 by J-Mansell
	MEET A DISTINGUISH MEMBER OF OUR MEAT INDUSTRY (Preview) MEET NEW MEMBER FRANK D. RHODES (( Chef Frank Rhodes )) He is Vice President of Sales at Jenntte Brothers Inc AND Director of Purchasing at Jennette Brothers Inc VISIT THEIR WEB SITE, http://jennettebrothers.com/ WELCOME TO THE CLUB Chef...	apcowboy	0	615	Mar 9, 2012 by apcowboy
	4 DAYS LEFT to register for Whole Animal Butchery with Kari Underly (Preview) Upcoming Local Meat Workshop 4 DAYS LEFT to register at regular rates! And just a few seats left for Whole Animal Butchery for Farmers and Chefs with Kari Underly of Range, Inc, Chicago, IL. This training is geared toward farmers who direct market pasture-raised meats including beef and pork a...	apcowboy	1	827	Mar 8, 2012 by Pete the Meat
	You may want to check this out (Preview) Meat Costing Professional http://www.meatcostings.com/ // //	apcowboy	0	627	Mar 8, 2012 by apcowboy
	NewsLetter is out (Preview) This weeks NewsLetter is out, ARE you sign out for it?? you can sign out for it on the front page of the site.The Meat Cutter's Club NewsletterA Brotherhood of meat professionals from around the world!March 07, 2012Welcoming new membersThe Meat Cutter's Club is growing! Since our last newsletter we...	apcowboy	1	670	Mar 7, 2012 by DonSalumi
	DOES ANYONE KNOW (Preview) Does anyone know of a Back Bacon manufacturer in USA or Canada that can ship internationally	apcowboy	4	622	Mar 7, 2012 by Pete the Meat
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