General Message Board

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...

apcowboy · apcowboy

One of Spain's most exquisite cured hams, from Di Bruno Bros.

apcowboy · apcowboy

NOV. GOLDEN KNIFE AWARD GOES TO Rick Reams ( RJ ) OWNER OF www.rjmeats.com IN APPRECIATION FOR HIS PARTICIPATION ON OUR MESSAGE BOARD WITH GREAT ANSWERS AND GREAT HUMOR. HE HAS BOUGHT 5 NEW MEMBERS TO THE CLUB, HAS BEEN VERY HELPFUL IN ADVANCING THE CLUB, HE HAS GAVE A LOT OF HIS TIME TO THE SITE...

Tia · Tia

Ok, had a lady that wanted a honeysuckle white turkey cut it half today... told her NO as the saw had already been broken down and sanitized for the day....and her reasoning was, I like to get a big turkey so I can cook some now and some later....she had a 26 lb one!!!...now common sense thinking , get 2 12lb...

apcowboy · apcowboy

Lizzie Kamenetzky Is http://meatcuttersclub.com/ Editor Of The Month See Front page of THE MEATCUTTERSCLUB, " Our Editor Of The Month "

Mary · Mary

SUNY Cobleskill is proud to be the only SUNY school in the state of New York to operate a USDA approved meat processing facility. This enables the school to process their own livestock as well as livestock from local producers. Operating under Hazard Analysis and Critical Control Points (HACCP) pro...

Ty · Ty

Does anyone have any tricks to stop or at least minimize ground beef turning brown in the middle of the loaf in the service case? I've tried changing how I grind it from grinding it fairly tight to grinding it really loose in the pan which slows it down a lot but it is still there for some little old lady to co...

KevinJRS · KevinJRS

Well things have steadily been increasing. The middle of last month we finally were able to start accepting foodstamps. Our case however is still down. I've been doing several of the meatpacks a day since the begginning of the month. I've had to limit the amount I can do a day because of space issues. I a...

Aussiebear · Aussiebear

Why they are still so many people who want to became a butcher,but they have not the pasion and the willingness for a job well done?

apcowboy · apcowboy

Meatworker's career slaughteredby Amelia Bentleyhttp://www.theage.com.au/ A meatworker whose career as a slaughterman was ended after a trip-and-fall injury on the kill floor is suing his employer for $160,000 in damages. Justin Hawkins, who worked at an abattoir at Rockhampton owned and...

apcowboy · apcowboy

WELCOME NEW MEMBER, PAUL HODGES, "TheDukeOfPork" FROM THE UK HE IS THE OWNER OF http://www.thedukeofpork.co.uk/ The Grand Old Duke of Pork lets you chose new sausage flavour combinatons from a selection of over 50 ingredients, from Goats Cheese and Chorizo to Lemon, Thyme and Honey or Haggis...

Saw Lady · Saw Lady

Any one ever heard of this one, freak me out when I saw it Filet Mignon on the Bone Roast or grill filet mignon on the bone. It can stand in for boned filet mignon (filet steak) or bone-in strip loin.

Dan Dan the Meat Man · Dan Dan the Meat Man

I have a meeting Wednesday with a rep. from Creekstone Premium Angus Beef, I was hoping for some feedback on the quality and consistency of their product, If anyone has used it what do you think?

apcowboy · apcowboy

Learn to talk like a butcher: You'll eat well, saveA new wave of butcher shops has opened. To make the most of them, a basic understanding of the cuts of meat helps. Recipes: Grilled Pork Belly with Soy-Mirin Glaze, Veal Shank with Shallots and Chanterelles, and Lamb Necks Braised in Wine with Peppers...

MeatGrady · MeatGrady

I bumped my knife with a trimming tub,that was on the block. I heard it go to the floor, but i didn't hear it hit the floor. I looked over to see where it landed, and to pick it up, and it was stuck in the milkcrate i use under the tub when I make grinds. Thanks to the Deli Lady for taking this picture and sending i...

MMEIRING · MMEIRING

Ok so Im training a guy to cut...he is going through the apprentice program at work....I keep telling him rule #1 and something...well he told me the other day, when I was gonna get to rule #2?? which made me think.... WHAT REALLY IS RULE #1???

Burgermeister · Burgermeister

Back in 1979-1981 I used to work at a small family meat market. One company that delivered meat to us always had met that was headed to San Quentin Prison. It was whole rounds. Not boxed. Shank still attached. Maybe other things too. So obviously there were people cutting meat at San Quentin Prison in th...

TommyG · TommyG

how many of you have got something differ in a box than what is suppose to be in it. today we had a case of shoulder clods with short loins in it. there has been times that ground beef tubes were ground chuck or 90/10 does this happen to you and how often

apcowboy · apcowboy

WE HAVE A NEW MEMBER IN OUR SELLERS & BUYERS SECTION I WANT TO TELL YOU ABOUT, HE IS ANDRE POON, HE IS WITH, ASAKI FOOD PROCESSING EQUIPMENT Mob: +86 (0)137 1923 9006 Http://www.asakifoodmachine.com SL-16V 16L heavy duty vertical pattern sausage ..CG55SH Cheese grater - 750W/1HPMG12HD 12...

Topic		Started By	Replies	Views	Last Post
	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	708	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	673	Nov 9, 2011 by butcher29
	One of Spain's most exquisite cured hams (Preview) One of Spain's most exquisite cured hams, from Di Bruno Bros.	apcowboy	2	468	Nov 9, 2011 by butcher29
	NOV. GOLDEN KNIFE AWARD (Preview) NOV. GOLDEN KNIFE AWARD GOES TO Rick Reams ( RJ ) OWNER OF www.rjmeats.com IN APPRECIATION FOR HIS PARTICIPATION ON OUR MESSAGE BOARD WITH GREAT ANSWERS AND GREAT HUMOR. HE HAS BOUGHT 5 NEW MEMBERS TO THE CLUB, HAS BEEN VERY HELPFUL IN ADVANCING THE CLUB, HE HAS GAVE A LOT OF HIS TIME TO THE SITE...	apcowboy	21	962	Nov 9, 2011 by butcher29
	cutting frozen turkeys? (Preview) Ok, had a lady that wanted a honeysuckle white turkey cut it half today... told her NO as the saw had already been broken down and sanitized for the day....and her reasoning was, I like to get a big turkey so I can cook some now and some later....she had a 26 lb one!!!...now common sense thinking , get 2 12lb...	Tia	6	719	Nov 9, 2011 by butcher29
	Our Editor Of The Month " (Preview) Lizzie Kamenetzky Is http://meatcuttersclub.com/ Editor Of The Month See Front page of THE MEATCUTTERSCLUB, " Our Editor Of The Month "	apcowboy	2	500	Nov 8, 2011 by Andrew
	Meat Processing and Food Safety One Month Training in January 2012 www.cobleskill.edu (Preview) SUNY Cobleskill is proud to be the only SUNY school in the state of New York to operate a USDA approved meat processing facility. This enables the school to process their own livestock as well as livestock from local producers. Operating under Hazard Analysis and Critical Control Points (HACCP) pro...	Mary	0	444	Nov 8, 2011 by Mary
	Service Case Ground Beef (Preview) Does anyone have any tricks to stop or at least minimize ground beef turning brown in the middle of the loaf in the service case? I've tried changing how I grind it from grinding it fairly tight to grinding it really loose in the pan which slows it down a lot but it is still there for some little old lady to co...	Ty	10	646	Nov 7, 2011 by steve
	Business Update (Preview) Well things have steadily been increasing. The middle of last month we finally were able to start accepting foodstamps. Our case however is still down. I've been doing several of the meatpacks a day since the begginning of the month. I've had to limit the amount I can do a day because of space issues. I a...	KevinJRS	1	500	Nov 7, 2011 by -
	became a butcher (Preview) Why they are still so many people who want to became a butcher,but they have not the pasion and the willingness for a job well done?	Aussiebear	15	713	Nov 7, 2011 by KevinJRS
	Meatworker's career slaughtered (Preview) Meatworker's career slaughteredby Amelia Bentleyhttp://www.theage.com.au/ A meatworker whose career as a slaughterman was ended after a trip-and-fall injury on the kill floor is suing his employer for $160,000 in damages. Justin Hawkins, who worked at an abattoir at Rockhampton owned and...	apcowboy	2	539	Nov 7, 2011 by littlebit_of_pleasure
	WELCOME "TheDukeOfPork" FROM THE UK (Preview) WELCOME NEW MEMBER, PAUL HODGES, "TheDukeOfPork" FROM THE UK HE IS THE OWNER OF http://www.thedukeofpork.co.uk/ The Grand Old Duke of Pork lets you chose new sausage flavour combinatons from a selection of over 50 ingredients, from Goats Cheese and Chorizo to Lemon, Thyme and Honey or Haggis...	apcowboy	8	740	Nov 7, 2011 by TheDukeOfPork
	anybody seen this one (Preview) Any one ever heard of this one, freak me out when I saw it Filet Mignon on the Bone Roast or grill filet mignon on the bone. It can stand in for boned filet mignon (filet steak) or bone-in strip loin.	Saw Lady	9	731	Nov 6, 2011 by Big Beef
	Creekstone Premium Beef (Preview) I have a meeting Wednesday with a rep. from Creekstone Premium Angus Beef, I was hoping for some feedback on the quality and consistency of their product, If anyone has used it what do you think?	Dan Dan the Meat Man	8	588	Nov 6, 2011 by Big Beef
	Learn to talk like a butcher (Preview) Learn to talk like a butcher: You'll eat well, saveA new wave of butcher shops has opened. To make the most of them, a basic understanding of the cuts of meat helps. Recipes: Grilled Pork Belly with Soy-Mirin Glaze, Veal Shank with Shallots and Chanterelles, and Lamb Necks Braised in Wine with Peppers...	apcowboy	1	800	Nov 6, 2011 by apcowboy
	My knife (Preview) I bumped my knife with a trimming tub,that was on the block. I heard it go to the floor, but i didn't hear it hit the floor. I looked over to see where it landed, and to pick it up, and it was stuck in the milkcrate i use under the tub when I make grinds. Thanks to the Deli Lady for taking this picture and sending i...	MeatGrady	6	591	Nov 6, 2011 by Pete the Meat
	Rule #1 (Preview) Ok so Im training a guy to cut...he is going through the apprentice program at work....I keep telling him rule #1 and something...well he told me the other day, when I was gonna get to rule #2?? which made me think.... WHAT REALLY IS RULE #1???	MMEIRING	2	489	Nov 5, 2011 by kbraker510
	Do you know anyone who cuts meat or did cut meat in a prison? (Preview) Back in 1979-1981 I used to work at a small family meat market. One company that delivered meat to us always had met that was headed to San Quentin Prison. It was whole rounds. Not boxed. Shank still attached. Maybe other things too. So obviously there were people cutting meat at San Quentin Prison in th...	Burgermeister	7	591	Nov 5, 2011 by DaveT
	how many of you have got something differ in a box (Preview) how many of you have got something differ in a box than what is suppose to be in it. today we had a case of shoulder clods with short loins in it. there has been times that ground beef tubes were ground chuck or 90/10 does this happen to you and how often	TommyG	6	633	Nov 5, 2011 by Aussiebear
	MEET ANDRE POON of ASAKI FOOD PROCESSING EQUIPMENT (Preview) WE HAVE A NEW MEMBER IN OUR SELLERS & BUYERS SECTION I WANT TO TELL YOU ABOUT, HE IS ANDRE POON, HE IS WITH, ASAKI FOOD PROCESSING EQUIPMENT Mob: +86 (0)137 1923 9006 Http://www.asakifoodmachine.com SL-16V 16L heavy duty vertical pattern sausage ..CG55SH Cheese grater - 750W/1HPMG12HD 12...	apcowboy	0	910	Nov 4, 2011 by apcowboy
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