General Message Board

apcowboy · apcowboy

MEET NEW MEMBER, ( MACKSAPP ) He is Director of Operations at http://whiteoakpastures.com/ New certified humane beef processing plant. You can read more about his achievements at http://whiteoakpastures.com/team.html Check out Brian's Vide...

apcowboy · apcowboy

Brother Jim Henry sent this to me to show how fresh this sausage is!!! CHECK IT OUT AND SEE IF YOU CAN MAKE IT THIS FRESH

apcowboy · apcowboy

Retailers are recognized for beef programs Safeway, Harris Teeter, Broulim's Fresh Foods, and Haggen and TOP Food & Drug received National Retail Beef Backer awards, funded by the Beef Checkoff Program. The awards, given since 2006, recognize retail efforts to promote beef at the point of sa...

apcowboy · apcowboy

MEET NEW MEMBER, ( Chef Springer ) HE IS WITH MAKERS OF LARGE SCALE FOOD PROCESSING EQUIPMENT, PRIMARILY OVENS IF YOU INTERESTED IN SOME NEW EQUIPMENT CHECK OUT HIS WEB SITE & TALK WITH HIM. http://www.enviro-pak.com/ WELCOME TO THE CLUB CHEF SPRINGER

apcowboy · apcowboy

HEYYYYYYYY HAS THE MEAT WRAPPER BEEN SMOKING THAT STUFF AGAIN ???

kar · kar

here is a tip for chicken wings prep ! for someone that just dont know how to do it !! http://shine.yahoo.com/gametime/prep-chicken-wings-appetizers-225200101.html

apcowboy · apcowboy

Brother Rick posted this on Face Book and I JUST HAD to bring it over here LOLRick says, I have heard of tough round steak, but this is extreme!

apcowboy · apcowboy

SEE WHAT SOUTHERN BELLE IS OUR EDITORS PICK OF THE MONTH CHECK HER OUT !! FRONT PAGE http://meatcuttersclub.com/

Dan Dan the Meat Man · Dan Dan the Meat Man

I've been in the trade for 35 years and all of a sudden I'm seeing alot of post about " grind logs", what are they, and who requires them? Is it a government thing or company policy? I haven't a clue as to how I could track what goes into my grind.

KY LADY CUTTER · KY LADY CUTTER

I found this interesting, it's from the book, Bridgestone Guides, John McKenna is the author Factory farming of animals is an obscenity, and we should not eat the meat that comes out of them. Such food is unhealthy for us, as eaters and as human beings, as well as being deeply unhealthy for the plane...

apcowboy · apcowboy

HOW MANY OF YOU HAVE A FISH COUNTER DO YOU DO MUCH IN SALES OFF IT DO YOU EVER HAVE TO WORK IT IN THIS VIDEO THERE IS A LOT OF GOOD MERCHANDISING BUT YOU HAVE SOME BULL TO WATCH TO TO SEE IT ALL DO ANY OF YOU EVER HAVE TO FILET FISH FOR YOUR COUNTER, IN THE 70's WITH A&P I USE TO HAVE TO FILET A LOT OF FISH FOR CUSTOM...

apcowboy · apcowboy

The Meat Cutter's Club supports Hogs for the Cause, http://www.hogsforthecause.org/ they provide aid and relief of expenses and economic burdens families face while their child is being treated for pediatric brain cancer.

A1Butcher · A1Butcher

I had the oppertunity to bone out an entire wild boar today, that dressed out to over 440 lbs. I was looking forward to doing it cause I have never worked on boar before. I was thinking it would be maybe 200-250 lbs. Max. Well when this sucker came in it looked like a monster. What I also noticed was it had a st...

apcowboy · apcowboy

New member 72cheyenne ask this question on the side chat box, I moved here to keep it from going down the page and out of sight Looking at new smoke house what the best choice

apcowboy · apcowboy

Our brother RJ has been on a 2 year journey in Wisconsin's first Master Meat Crafter at UW Madison is nearly complete. All that remains is his graduation ceremony/banquet tonight! RJ GIVE HIM A BIG HAND

RJ · RJ

How many of you have smokehouses at your shop? What type, modern or pit? If its a modern what brand is it and how happy are you with it? I have two modern houses. Our workhorse is an Enviro-Pak. Capacity is one truck, 500lb, microprocessor and steam. Smoke is from a new pellet style generator. Wouldnt tra...

Dalthyrian · Dalthyrian

What kind of stickers do you use to grab the customers attention? I've been trying to locate a decent vendor to buy a bunch of custom Day-Glo orange labels since they're simple and effective. I don't like the giant stickers that peel back with recipies because they cover too much of the product and th...

RJ · -

speak of the devil, I was just saying something about the inspector yesterday on here and this morning he shows up in my store. Everyone goes into a panic. "the inspector is here the inspector is here. " I am thinking "ok" Everything is where it is supposed to be, labels are rig...

apcowboy · apcowboy

Hey Club Members, we got one of the GREAT football players there was on our front page you guys may want to check out his site, the man has a lot of good products on there!! I know I want to try that BBQ sauce

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. --...

Topic		Started By	Replies	Views	Last Post
	NEW MEMBER, A DISTINGUISH MEMBER OF OUR U.S. MEAT INDUSTRY (Preview) MEET NEW MEMBER, ( MACKSAPP ) He is Director of Operations at http://whiteoakpastures.com/ New certified humane beef processing plant. You can read more about his achievements at http://whiteoakpastures.com/team.html Check out Brian's Vide...	apcowboy	15	838	Feb 7, 2012 by meatlady1
	CAN YOU MAKE SAUSAGE THIS FRESH (Preview) Brother Jim Henry sent this to me to show how fresh this sausage is!!! CHECK IT OUT AND SEE IF YOU CAN MAKE IT THIS FRESH	apcowboy	10	690	Feb 7, 2012 by meatlady1
	Retailers are recognized for beef programs (Preview) Retailers are recognized for beef programs Safeway, Harris Teeter, Broulim's Fresh Foods, and Haggen and TOP Food & Drug received National Retail Beef Backer awards, funded by the Beef Checkoff Program. The awards, given since 2006, recognize retail efforts to promote beef at the point of sa...	apcowboy	0	622	Feb 6, 2012 by apcowboy
	NEW DISTINGUISH MEMBER OF U.S. FOOD PROCESSING EQUIPMENT (Preview) MEET NEW MEMBER, ( Chef Springer ) HE IS WITH MAKERS OF LARGE SCALE FOOD PROCESSING EQUIPMENT, PRIMARILY OVENS IF YOU INTERESTED IN SOME NEW EQUIPMENT CHECK OUT HIS WEB SITE & TALK WITH HIM. http://www.enviro-pak.com/ WELCOME TO THE CLUB CHEF SPRINGER	apcowboy	6	1275	Feb 6, 2012 by 55plymouth
	HAS THE MEAT WRAPPER BEEN (Preview) HEYYYYYYYY HAS THE MEAT WRAPPER BEEN SMOKING THAT STUFF AGAIN ???	apcowboy	6	724	Feb 6, 2012 by Candy Bar
	tips for someone that want to do chicken wings ! (Preview) *here is a tip for chicken wings prep ! for someone that just dont know how to do it !!* *http://shine.yahoo.com/gametime/prep-chicken-wings-appetizers-225200101.html*	kar	2	574	Feb 6, 2012 by Candy Bar
	extreme tough eye round steak (Preview) Brother Rick posted this on Face Book and I JUST HAD to bring it over here LOLRick says, I have heard of tough round steak, but this is extreme!	apcowboy	4	594	Feb 5, 2012 by Mainemeatman
	CHECK THIS OUT (Preview) SEE WHAT SOUTHERN BELLE IS OUR EDITORS PICK OF THE MONTH CHECK HER OUT !! FRONT PAGE http://meatcuttersclub.com/	apcowboy	0	597	Feb 4, 2012 by apcowboy
	Grind Logs?? (Preview) I've been in the trade for 35 years and all of a sudden I'm seeing alot of post about " grind logs", what are they, and who requires them? Is it a government thing or company policy? I haven't a clue as to how I could track what goes into my grind.	Dan Dan the Meat Man	14	2059	Feb 3, 2012 by Mahotey
	I found this interesting (Preview) I found this interesting, it's from the book, Bridgestone Guides, John McKenna is the author Factory farming of animals is an obscenity, and we should not eat the meat that comes out of them. Such food is unhealthy for us, as eaters and as human beings, as well as being deeply unhealthy for the plane...	KY LADY CUTTER	2	612	Feb 3, 2012 by Mainemeatman
	LETS TALK FISH (Preview) HOW MANY OF YOU HAVE A FISH COUNTER DO YOU DO MUCH IN SALES OFF IT DO YOU EVER HAVE TO WORK IT IN THIS VIDEO THERE IS A LOT OF GOOD MERCHANDISING BUT YOU HAVE SOME BULL TO WATCH TO TO SEE IT ALL DO ANY OF YOU EVER HAVE TO FILET FISH FOR YOUR COUNTER, IN THE 70's WITH A&P I USE TO HAVE TO FILET A LOT OF FISH FOR CUSTOM...	apcowboy	6	649	Feb 3, 2012 by meatlady1
	REMEMBER, HOGS FOR THE CAUSE (Preview) The Meat Cutter's Club supports Hogs for the Cause, http://www.hogsforthecause.org/ they provide aid and relief of expenses and economic burdens families face while their child is being treated for pediatric brain cancer.	apcowboy	0	616	Feb 2, 2012 by apcowboy
	440 lbs. Dressed wild boar. (Preview) I had the oppertunity to bone out an entire wild boar today, that dressed out to over 440 lbs. I was looking forward to doing it cause I have never worked on boar before. I was thinking it would be maybe 200-250 lbs. Max. Well when this sucker came in it looked like a monster. What I also noticed was it had a st...	A1Butcher	4	643	Feb 3, 2012 by Mahotey
	question from 72cheyenne (Preview) New member 72cheyenne ask this question on the side chat box, I moved here to keep it from going down the page and out of sight Looking at new smoke house what the best choice	apcowboy	6	804	Feb 2, 2012 by Chef Springer
	2 year journey for member RJ ends tonight (Preview) Our brother RJ has been on a 2 year journey in Wisconsin's first Master Meat Crafter at UW Madison is nearly complete. All that remains is his graduation ceremony/banquet tonight! RJ GIVE HIM A BIG HAND	apcowboy	19	1059	Feb 2, 2012 by Sunday
	Do you have a smokehouse? (Preview) How many of you have smokehouses at your shop? What type, modern or pit? If its a modern what brand is it and how happy are you with it? I have two modern houses. Our workhorse is an Enviro-Pak. Capacity is one truck, 500lb, microprocessor and steam. Smoke is from a new pellet style generator. Wouldnt tra...	RJ	2	725	Feb 2, 2012 by RJ
	Day-Glo's and other stickers (Preview) What kind of stickers do you use to grab the customers attention? I've been trying to locate a decent vendor to buy a bunch of custom Day-Glo orange labels since they're simple and effective. I don't like the giant stickers that peel back with recipies because they cover too much of the product and th...	Dalthyrian	1	670	Feb 2, 2012 by Mainemeatman
	Inspector showed up today (Preview) speak of the devil, I was just saying something about the inspector yesterday on here and this morning he shows up in my store. Everyone goes into a panic. "the inspector is here the inspector is here. " I am thinking "ok" Everything is where it is supposed to be, labels are rig...	-	4	710	Feb 2, 2012 by RJ
	LOOK who is on our front page (Preview) Hey Club Members, we got one of the GREAT football players there was on our front page you guys may want to check out his site, the man has a lot of good products on there!! I know I want to try that BBQ sauce	apcowboy	0	688	Feb 1, 2012 by apcowboy
	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	0	508	Feb 1, 2012 by businesslogoart
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