General Message Board

apcowboy · apcowboy

RETAIL BEEF BLAST

apcowboy · apcowboy

“Mobile Poultry Processing Units – Reports from the Field.” Date: Thursday, April 5Time: 1pm Eastern (10am Pacific)Length: 90 minutes Mobile poultry processing units have been around for ten years. So how are they doing? Are they meeting their goals? We’ll hear reports from the field from peo...

KevinJRS · KevinJRS

Been pretty busy recently, girlfriend and I split up Christmas day after three years. Just got back from vacation in Daytona. Got rained on. Lol. Anywho... February Sales.... About $10,000 Month also gave me my first $900 day. Waiting to get our bid back on a walk-in cooler. Working on a saw as well. Th...

one meat · one meat

What works bets for tagging bellies and hams in a tumbler?

apcowboy · apcowboy

NOW that is a number I like March 7th 2012 Included Page Views per Month: 50,000 viewsMonthly Fee: (from 2012-03-10 to 2012-04-10) Usage Details (from 2012-02-05 to 2012-03-04) Included Usage: 50,000 Your Usage: 51,270 ...

apcowboy · apcowboy

The City of Dallas responds to the letter and video statement issued by Columbia Packing. To: Media From: City of Dallas PIO Re: Columbia Packing The City will use all legal means possible to ensure that Columbia Packing, or any company in the City, is not allowed to continue to discharge illicit w...

apcowboy · apcowboy

From left, Lynn Coale, superintendent and director of the Patricia A. Hannaford Career Center in Middlebury, Vt., visits with Gaylon Brannon, lab manager and instructor, about Eastern’s meat processing and food safety program. Coale would like to model Eastern’s program and create a similar ce...

apcowboy · apcowboy

"Rick's Wicked Wing Sauce" Is a Nationally recognized,Award winning sauce that has been described as "Amazing" and Addictive" CHECK OUT HIS WEB SITE, YOU MAY WANT TO BUY A FEW BOTTLES OF HIS SAUCE, www.wickedwingshot.com

apcowboy · apcowboy

I'm researching how the quality of US beef declined in the century after 1890. I am not sure that the quality of beef did go down post 1890's and would value you and your members opinions. It might help me with my book The History of beef by a butcher Do you have information on...

apcowboy · apcowboy

"Pink Slime"by Louis K. Muench on Friday, March 9, 2012 at 5:58pm ·Louis is one of our Face Book Club page members and a Muench of Louie's Finer Meats, home of A MASTER MEAT CRAFTER I've been seeing a lot of distorted information about "pink slime" recently. I was directly involved with a lot of resea...

apcowboy · apcowboy

CLOSEOUTS & SPECIAL OFFERSMeat Dicer MD-1000 For more informationClick here$26,500.00Portable Column Dumper* MPBS 400PFor more informationClick here $12,428.00 Portion Slicer VP-210For more informationClick here$28,950.00Stainless Steel Buggies For mo...

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.

Topic		Started By	Replies	Views	Last Post
	TOP SIRLOIN STEAK (Preview) RETAIL BEEF BLAST	apcowboy	0	564	Mar 14, 2012 by apcowboy
	Mobile poultry processing units, join the webinar (Preview) “Mobile Poultry Processing Units – Reports from the Field.” Date: Thursday, April 5Time: 1pm Eastern (10am Pacific)Length: 90 minutes Mobile poultry processing units have been around for ten years. So how are they doing? Are they meeting their goals? We’ll hear reports from the field from peo...	apcowboy	0	626	Mar 14, 2012 by apcowboy
	Been awhile...update on shop (Preview) Been pretty busy recently, girlfriend and I split up Christmas day after three years. Just got back from vacation in Daytona. Got rained on. Lol. Anywho... February Sales.... About $10,000 Month also gave me my first $900 day. Waiting to get our bid back on a walk-in cooler. Working on a saw as well. Th...	KevinJRS	7	559	Mar 14, 2012 by JimmyMac
	tumbling Pork bellies, Hams (Preview) What works bets for tagging bellies and hams in a tumbler?	one meat	2	502	Mar 14, 2012 by 72cheyenne
	Page Views this last Month (Preview) NOW that is a number I like March 7th 2012 Included Page Views per Month: 50,000 viewsMonthly Fee: (from 2012-03-10 to 2012-04-10) Usage Details (from 2012-02-05 to 2012-03-04) Included Usage: 50,000 Your Usage: 51,270 ...	apcowboy	8	642	Mar 14, 2012 by jsummers
	TWO SIDES TO EVERY STORY (Preview) The City of Dallas responds to the letter and video statement issued by Columbia Packing. To: Media From: City of Dallas PIO Re: Columbia Packing The City will use all legal means possible to ensure that Columbia Packing, or any company in the City, is not allowed to continue to discharge illicit w...	apcowboy	0	1036	Mar 13, 2012 by apcowboy
	Vermont institution wants to model Eastern’s meat processing and food safety program (Preview) From left, Lynn Coale, superintendent and director of the Patricia A. Hannaford Career Center in Middlebury, Vt., visits with Gaylon Brannon, lab manager and instructor, about Eastern’s meat processing and food safety program. Coale would like to model Eastern’s program and create a similar ce...	apcowboy	0	603	Mar 13, 2012 by apcowboy
	"Amazing and Addictive Wing Sauce" SEE VIDEO !!!!!! (Preview) "Rick's Wicked Wing Sauce" Is a Nationally recognized,Award winning sauce that has been described as "Amazing" and Addictive" CHECK OUT HIS WEB SITE, YOU MAY WANT TO BUY A FEW BOTTLES OF HIS SAUCE, www.wickedwingshot.com	apcowboy	5	835	Mar 13, 2012 by CreativeCulinary
	WAS there ever a decline in the quality of US beef?? YOUR OPINION (Preview) I'm researching how the quality of US beef declined in the century after 1890. I am not sure that the quality of beef did go down post 1890's and would value you and your members opinions. It might help me with my book The History of beef by a butcher Do you have information on...	apcowboy	18	907	Mar 13, 2012 by apcowboy
	A lot of distorted information about "pink slime" (Preview) "Pink Slime"by Louis K. Muench on Friday, March 9, 2012 at 5:58pm ·Louis is one of our Face Book Club page members and a Muench of Louie's Finer Meats, home of A MASTER MEAT CRAFTER I've been seeing a lot of distorted information about "pink slime" recently. I was directly involved with a lot of resea...	apcowboy	10	1868	Mar 13, 2012 by masteryeti
	CLOSEOUTS & SPECIAL OFFERS (Preview) CLOSEOUTS & SPECIAL OFFERSMeat Dicer MD-1000 For more informationClick here$26,500.00Portable Column Dumper* MPBS 400PFor more informationClick here $12,428.00 Portion Slicer VP-210For more informationClick here$28,950.00Stainless Steel Buggies For mo...	apcowboy	0	545	Mar 13, 2012 by apcowboy
	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	622	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	620	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	971	Mar 12, 2012 by apcowboy
	BEEF AUSTRALIA 2012 (Preview) http://beefaustralia.com.au/	apcowboy	0	534	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	649	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	1052	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	602	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	898	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	2402	Mar 10, 2012 by apcowboy
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