General Message Board

Dalthyrian · Dalthyrian

I cut a few steaks today - had some extra blades to play around with. I've had blade steak on sale all week and figured why not toy around a bit :) So I've never been taught how to cut them, just read about it. I took a whole blade, cut the meat from the top of the line of sinew running through the middle, then c...

Dalthyrian · Dalthyrian

Right now my store shows percentages on the packages of hamburger - 75, 85, and 96% - But I've heard about fat analyzers and that soon we won't be able to have the percentage on there unless it's been tested. Who out there uses this equipment? How much do they run? Are they necessary? Is it too much of a p...

Andrew · Andrew

Been ask for market made beef pattie sausage, do any of you make it and how do you make it

businesslogoart · businesslogoart

Virtual presence is always been a hard task for business owners that how we convince our clients using internet and offering things then what exactly a thing that keep coming customers."Yes" your Business Logo design that should be appealing,eye catching and well generated as well. --...

NEW UK MEATCUTTERSCLUB MEMBER · apcowboy

MEET DEREK LEWIS (delboy123) He is in charge of meat counter at woodys farm shop He has been in the trade since he was 13 years old. Has management qualifications and management experience. He love being a good butcher/meatcutter CHECK OUT HIS COMPANY'S WEB SITE, http://www.woodysfarmshop.c...

apcowboy · apcowboy

YOU MEMBERS THAT ARE LOVERS OF THE BBQ HOG, CHECK THIS OUT YOU MAY WANT TO JOIN THEM @MeatWeek The 8th Annual Meat Week starts on 1/29/2012. Meat Week was established in 2005 & begins the last Sunday in January. EAT. MEAT. REPEAT.http://www.meatweek.com WATCH Mike Karnell's 50 Rib Challenge....

apcowboy · apcowboy

MEET Casey McKissick,& wife Meredith Casey McKissick is the Coordinator of NC CHOICES, http://ncchoices.com/ The Carolina Meat Institute http://www.ncchoices...

apcowboy · apcowboy

One of the hottest food trends of recent years, the butcher shop is back and better than ever. Maybe it never really went away?Providing personalized service is what distinguishes small neighborhood shops from the supermarket chains Read More, GOOD STORY http://www.accessatlanta.com/atlan...

Mainemeatman · -

I decided to make some hand formed meat balls from pork for the first time yesterday. Let me make it clear i did not do anything fancy at all. all i did was mix some italian sausage seasoing with 10lbs of ground pork then I hand formed them into balls (which I believer are a bit too big). I trayed them up 8...

apcowboy · apcowboy

HOW MANY OF YOU REMEMBER THESE PRICES & THE COMPANY LOL my eyes are bad, wouldn't you say that under the chuck roast that says crosscut .79 that was about right in those days if you were running chucks

apcowboy · apcowboy

In some big cities, corner meat market makes a resurgence Walk up to the counter at Rain Shadow Meats and you may feel like you are entering a bygone era Read whole story http://www.msnbc.msn.com/id/39219833/from/toolbar

Dan Dan the Meat Man · Dan Dan the Meat Man

So my owner asked to see if I could find a rendering company that doesn't charge to pick up our shop fat, I don't think that anyone pays for or picks up for free anymore. what do you do with your shop fat?

apcowboy · apcowboy

Thought i would let you young cutters a chance to see how we use to do it.

-

when I was starting out the old guy who trained me got me into the habit of saving the beef fat in the winter then grinding it and form it into many balls then rolling them in bird seed then wrapping them and freezing them and selling them in the case. I remember they were high in demand in the winter..Peop...

apcowboy · apcowboy

SUNY Cobleskill www.cobleskill.edu has a four week hands on Meat Processing Food Safety class starting June 2012 with Eric Shelleyindex www.cobleskill.edu

Mainemeatman · Mainemeatman

While it's easy to bitch, whine and complain at times, what gives us the joy and love at what we do? The job can be repetitive, monotonous, dangerous, and challenging- where is the reward? For me, it'd trying something new, that may have never been tried, and it works we are feeding customers, a...

apcowboy · apcowboy

A good knifeman is hard to find Jeff Liberty, the next generation of Tri-Town Packing in Brasher Falls. But there's too much paperwork and not enough skilled meat cutters. // (03/31/10) The "buy and eat local" movement continues to grow. In at least one instance, it's struggling with success. More...

apcowboy · apcowboy

This baby can MOVE !!

apcowboy · apcowboy

A GOOD READ http://www.npr.org/templates/story/story.php?storyId=128933990

apcowboy · apcowboy

CHECK OUT Universboucherie's channel LOTS OF GREAT VIDEO'S http://www.youtube.com/user/Universboucherie/featured

Topic		Started By	Replies	Views	Last Post
	Flat Iron Steak - Anyone sell it? (Preview) I cut a few steaks today - had some extra blades to play around with. I've had blade steak on sale all week and figured why not toy around a bit :) So I've never been taught how to cut them, just read about it. I took a whole blade, cut the meat from the top of the line of sinew running through the middle, then c...	Dalthyrian	9	682	Jan 31, 2012 by Jetplane
	Hamburger - Percentages and Fat Analyzer?? ( 1 2 ) (Preview) Right now my store shows percentages on the packages of hamburger - 75, 85, and 96% - But I've heard about fat analyzers and that soon we won't be able to have the percentage on there unless it's been tested. Who out there uses this equipment? How much do they run? Are they necessary? Is it too much of a p...	Dalthyrian	27	3549	Jan 31, 2012 by -
	Been ask for market made Beef Sausage (Preview) Been ask for market made beef pattie sausage, do any of you make it and how do you make it	Andrew	2	630	Jan 30, 2012 by TOBY
	Business logo design that lead your customer into a buyer: (Preview) Virtual presence is always been a hard task for business owners that how we convince our clients using internet and offering things then what exactly a thing that keep coming customers."Yes" your Business Logo design that should be appealing,eye catching and well generated as well. --...	businesslogoart	1	512	Jan 30, 2012 by Mainemeatman
	NEW UK MEATCUTTERSCLUB MEMBER (Preview) MEET DEREK LEWIS (delboy123) He is in charge of meat counter at woodys farm shop He has been in the trade since he was 13 years old. Has management qualifications and management experience. He love being a good butcher/meatcutter CHECK OUT HIS COMPANY'S WEB SITE, http://www.woodysfarmshop.c...	apcowboy	5	722	Jan 30, 2012 by Jetplane
	8th Annual Meat Week starts on 1/29/2012 (Preview) YOU MEMBERS THAT ARE LOVERS OF THE BBQ HOG, CHECK THIS OUT YOU MAY WANT TO JOIN THEM @MeatWeek The 8th Annual Meat Week starts on 1/29/2012. Meat Week was established in 2005 & begins the last Sunday in January. EAT. MEAT. REPEAT.http://www.meatweek.com WATCH Mike Karnell's 50 Rib Challenge....	apcowboy	2	908	Jan 30, 2012 by Candy Bar
	NEW DISTINGUISH MEMBER OF OUR INDUSTRY FROM THE US (Preview) MEET Casey McKissick,& wife Meredith Casey McKissick is the Coordinator of NC CHOICES, http://ncchoices.com/ The Carolina Meat Institute http://www.ncchoices...	apcowboy	5	706	Jan 30, 2012 by Candy Bar
	Neighborhood butcher shops make ‘the right cut' (Preview) One of the hottest food trends of recent years, the butcher shop is back and better than ever. Maybe it never really went away?Providing personalized service is what distinguishes small neighborhood shops from the supermarket chains Read More, GOOD STORY http://www.accessatlanta.com/atlan...	apcowboy	0	636	Jan 29, 2012 by apcowboy
	meat balls (Preview) I decided to make some hand formed meat balls from pork for the first time yesterday. Let me make it clear i did not do anything fancy at all. all i did was mix some italian sausage seasoing with 10lbs of ground pork then I hand formed them into balls (which I believer are a bit too big). I trayed them up 8...	-	7	738	Jan 30, 2012 by Mainemeatman
	HOW MANY OF YOU REMEMBER THESE PRICES ? (Preview) HOW MANY OF YOU REMEMBER THESE PRICES & THE COMPANY LOL my eyes are bad, wouldn't you say that under the chuck roast that says crosscut .79 that was about right in those days if you were running chucks	apcowboy	0	525	Jan 29, 2012 by apcowboy
	New breed of butchers works against the grain (Preview) In some big cities, corner meat market makes a resurgence Walk up to the counter at Rain Shadow Meats and you may feel like you are entering a bygone era Read whole story http://www.msnbc.msn.com/id/39219833/from/toolbar	apcowboy	3	842	Jan 29, 2012 by jimhenry2000
	Rendering Company charges (Preview) So my owner asked to see if I could find a rendering company that doesn't charge to pick up our shop fat, I don't think that anyone pays for or picks up for free anymore. what do you do with your shop fat?	Dan Dan the Meat Man	12	930	Jan 29, 2012 by -
	for you young cutters that never had a chance (Preview) Thought i would let you young cutters a chance to see how we use to do it.	apcowboy	8	829	Jan 29, 2012 by jimhenry2000
	does anyone make suet balls anymore? (Preview) when I was starting out the old guy who trained me got me into the habit of saving the beef fat in the winter then grinding it and form it into many balls then rolling them in bird seed then wrapping them and freezing them and selling them in the case. I remember they were high in demand in the winter..Peop...	-	13	1214	Jan 29, 2012 by -
	Meat Processing Food Safety class (Preview) SUNY Cobleskill www.cobleskill.edu has a four week hands on Meat Processing Food Safety class starting June 2012 with Eric Shelleyindex www.cobleskill.edu	apcowboy	3	664	Jan 29, 2012 by masteryeti
	What gives you the most reward /pleasure in Your day to day job?? (Preview) While it's easy to bitch, whine and complain at times, what gives us the joy and love at what we do? The job can be repetitive, monotonous, dangerous, and challenging- where is the reward? For me, it'd trying something new, that may have never been tried, and it works we are feeding customers, a...	Mainemeatman	13	863	Jan 29, 2012 by Mainemeatman
	A good knifeman is hard to find (Preview) A good knifeman is hard to find Jeff Liberty, the next generation of Tri-Town Packing in Brasher Falls. But there's too much paperwork and not enough skilled meat cutters. // (03/31/10) The "buy and eat local" movement continues to grow. In at least one instance, it's struggling with success. More...	apcowboy	3	684	Jan 29, 2012 by masteryeti
	New Zealands first X-ray grading system for lamb processing. (Preview) This baby can MOVE !!	apcowboy	2	586	Jan 29, 2012 by blade man
	Want To Open A Slaughterhouse? Go To Meat School (Preview) A GOOD READ http://www.npr.org/templates/story/story.php?storyId=128933990	apcowboy	0	497	Jan 28, 2012 by apcowboy
	Universboucherie's channel (Preview) CHECK OUT Universboucherie's channel LOTS OF GREAT VIDEO'S http://www.youtube.com/user/Universboucherie/featured	apcowboy	2	818	Jan 29, 2012 by blade man
«First < 1 … 332 333 334 335 336 … 400 > Last» \| Page of 400 sorted by