General Message Board

apcowboy · apcowboy

after coming home from surgery I sent for Eric, told him he was acting Market Manager, i had already talked with my Meat God about it. I told him he had about three months to show the " Gods " he could handle it, if he can this old blood is going to go ahead and retire this sept. 25 I think the young man will make...

Burgermeister · Burgermeister

I was wondering if any of you in Midwest or Eastern states may work their days off at other markets. I don't mean do you have two different jobs, both in meat cutting. I mean can you get dispatched to other shops?I guess it's a union thing. If you're union, you may call the union and you might get sent to a st...

apcowboy · apcowboy

GET YOUR STORE OR MEAT SHOP TO NOMINATE A MEAT CUTTER OF THE MONTH http://meatcuttersclub.com/cutterofmonth.htm

Aussiebear · Aussiebear

If your weekly GP is 36%, markdowns and shrinkage 2.5 %,cost price and sell price corect in the computer,invoices done,butcher corect,but always missing 5% in the StockTake,who is "the little thief"? Customers,staff? Some others? Black Hole? MISTERY....

RIBEYE1877 · RIBEYE1877

i got turkeys $o.59 a lb this week. what kind of prices do yall got???

kar · kar

hey everyone i need some prayers ... went to the drs yesterday and having alot of test done i have lost 40 ibs in 2 mo. and she thinks something is going on so if you dont see me in chat or in here much thats why ..!! but i think its cause of the stress at work and home doing it .. nothing is going to tie down b...

apcowboy · apcowboy

TWO CHATS TODAY, WEDNESDAY 16th ONE IS TO LET OUR UK MEMBERS TO TRY TO GET IN ON ONE GET READY TO !! WE HAVING TWO CHATS TODAY ONE IS AT 4 PM E.S.T FOR OUR UK MEMBERS, THAT WILL BE 9 PM UK TIME THE OTHER ONE AT 9 P.M. E.S.T. BOTH CHATS WILL BE FOR ONE HOUR OR LONGER DEPENDING ON HOW MANY COMES. PLEASE C...

apcowboy · apcowboy

I like this young man, he is on the road to keep the Trade out there

Bryan W · Bryan W

What is the best way to put an edge that will last on a knife. Wet rock, pull sharpers, electric, grinding wheel, etc.... What's yall's opinion?

sausagemaker · sausagemaker

Hello Everyone I need help figuring out a way to keep fresh chicken sausage firm in the casing. My business partner has been making it and even after adding NFDM and letting it sit over night it still wants to slip out of the natural 32-35 hog casing. I'm making 100lbs on Wed. Suggestions Please!!!!!

MEET NEW MEMBER ReeceLagunas · apcowboy

MEET OUR NEW MEMBER ReeceLagunas HE WORKS FOR WHOLE FOODS check out his video HAS A GREAT BLOG WITH LOTS OF PICTURES, check it out, austintexasbutcher.blogspot.com

MEET NEW MEMBER StarDawg77 · apcowboy

MEET STARSON ROY ( StarDawg77) Center of the Plate Specialist FOR He made a transitioned from a Career Chef to a Meat Special...

apcowboy · apcowboy

This would be one boring job on this line http://www.mountaincitymeat.com/VirtualTour.html

Burgermeister · Burgermeister

What do you think we use this for? The wooden item with holes in one end and duct tape on the other end. I took this pic today at work. This is an item we actually use several times per year.

ReeceLagunas · ReeceLagunas

I see some of my stuff has already made its way onto this messageboard (Thanks a lot to Leon for inviting me to join!). For those interested, I have a website/blog that I maintain that centered on and around meat. Check it out: http://austintexasbutcher.blogspot.com/ I look forward to hanging ar...

sbbutcherboy · sbbutcherboy

I have a gourmet roast section in my Full Service meat case we have all our Rib Roast cut and tied,all or roast are rolled.We also have Crown Roasts.Does anyone else out there have all these in there display cases too? And what other roasts do you display?

Dan Dan the Meat Man · -

Hello everyone, I am having a little problem. It seems the slow season is starting early for me. every day I am pulling maybe a hundred pounds of outdated or turning meat out of the case. Half of this goes to the kitchen to cook, half of it goes to my grinds. That is all getting to be a bit of problem becaus...

Dan Dan the Meat Man · Dan Dan the Meat Man

In the market I'm in it seems like my department is the only one that is willing to go the extra mile to increase sales and promote the store. How about yours?

apcowboy · apcowboy

http://blog.nielsen.com/nielsenwire/consumer/consumers-around-the-world-favor-value-over-price

apcowboy · apcowboy

GET THE NEWS about Grinders and stuffers fine-tune efficiencies

Topic		Started By	Replies	Views	Last Post
	old blood gives up the reins (Preview) after coming home from surgery I sent for Eric, told him he was acting Market Manager, i had already talked with my Meat God about it. I told him he had about three months to show the " Gods " he could handle it, if he can this old blood is going to go ahead and retire this sept. 25 I think the young man will make...	apcowboy	2	827	Nov 17, 2011 by apcowboy
	Does anyone work their days off at other markets? (Preview) I was wondering if any of you in Midwest or Eastern states may work their days off at other markets. I don't mean do you have two different jobs, both in meat cutting. I mean can you get dispatched to other shops?I guess it's a union thing. If you're union, you may call the union and you might get sent to a st...	Burgermeister	4	825	Nov 17, 2011 by apcowboy
	Nominate your Meat Cutter of the Month (Preview) GET YOUR STORE OR MEAT SHOP TO NOMINATE A MEAT CUTTER OF THE MONTH http://meatcuttersclub.com/cutterofmonth.htm	apcowboy	2	622	Nov 17, 2011 by apcowboy
	who is "the little thief"? (Preview) If your weekly GP is 36%, markdowns and shrinkage 2.5 %,cost price and sell price corect in the computer,invoices done,butcher corect,but always missing 5% in the StockTake,who is "the little thief"? Customers,staff? Some others? Black Hole? MISTERY....	Aussiebear	2	610	Nov 17, 2011 by Pete the Meat
	turkey prices (Preview) i got turkeys $o.59 a lb this week. what kind of prices do yall got???	RIBEYE1877	16	769	Nov 17, 2011 by kingofcubes
	need some prayers !! (Preview) hey everyone i need some prayers ... went to the drs yesterday and having alot of test done i have lost 40 ibs in 2 mo. and she thinks something is going on so if you dont see me in chat or in here much thats why ..!! but i think its cause of the stress at work and home doing it .. nothing is going to tie down b...	kar	7	589	Nov 16, 2011 by kar
	CHAT TIMES TODAY (Preview) TWO CHATS TODAY, WEDNESDAY 16th ONE IS TO LET OUR UK MEMBERS TO TRY TO GET IN ON ONE GET READY TO !! WE HAVING TWO CHATS TODAY ONE IS AT 4 PM E.S.T FOR OUR UK MEMBERS, THAT WILL BE 9 PM UK TIME THE OTHER ONE AT 9 P.M. E.S.T. BOTH CHATS WILL BE FOR ONE HOUR OR LONGER DEPENDING ON HOW MANY COMES. PLEASE C...	apcowboy	3	696	Nov 16, 2011 by apcowboy
	Brief Interviews with a Meat Cutter. (Preview) I like this young man, he is on the road to keep the Trade out there	apcowboy	9	702	Nov 16, 2011 by sausagemaker
	Knife Sharpening (Preview) What is the best way to put an edge that will last on a knife. Wet rock, pull sharpers, electric, grinding wheel, etc.... What's yall's opinion?	Bryan W	7	1189	Nov 16, 2011 by sausagemaker
	Need Help with Fresh Chicken Sausage (Preview) Hello Everyone I need help figuring out a way to keep fresh chicken sausage firm in the casing. My business partner has been making it and even after adding NFDM and letting it sit over night it still wants to slip out of the natural 32-35 hog casing. I'm making 100lbs on Wed. Suggestions Please!!!!!	sausagemaker	11	745	Nov 16, 2011 by ReeceLagunas
	MEET NEW MEMBER ReeceLagunas (Preview) MEET OUR NEW MEMBER ReeceLagunas HE WORKS FOR WHOLE FOODS check out his video HAS A GREAT BLOG WITH LOTS OF PICTURES, check it out, austintexasbutcher.blogspot.com	apcowboy	0	654	Nov 16, 2011 by apcowboy
	MEET NEW MEMBER StarDawg77 (Preview) MEET STARSON ROY ( StarDawg77) Center of the Plate Specialist FOR He made a transitioned from a Career Chef to a Meat Special...	apcowboy	1	651	Nov 16, 2011 by StarDawg77
	hate to have to work this line (Preview) This would be one boring job on this line http://www.mountaincitymeat.com/VirtualTour.html	apcowboy	1	588	Nov 16, 2011 by StarDawg77
	Can you guess what this is? (Preview) What do you think we use this for? The wooden item with holes in one end and duct tape on the other end. I took this pic today at work. This is an item we actually use several times per year.	Burgermeister	16	991	Nov 16, 2011 by TOBY
	Greetings from Austin, TX (Preview) I see some of my stuff has already made its way onto this messageboard (Thanks a lot to Leon for inviting me to join!). For those interested, I have a website/blog that I maintain that centered on and around meat. Check it out: http://austintexasbutcher.blogspot.com/ I look forward to hanging ar...	ReeceLagunas	16	644	Nov 16, 2011 by Pete the Meat
	Gourmet Roast Sections (Preview) I have a gourmet roast section in my Full Service meat case we have all our Rib Roast cut and tied,all or roast are rolled.We also have Crown Roasts.Does anyone else out there have all these in there display cases too? And what other roasts do you display?	sbbutcherboy	2	510	Nov 15, 2011 by ReeceLagunas
	Lets talk about prices. (Preview) Hello everyone, I am having a little problem. It seems the slow season is starting early for me. every day I am pulling maybe a hundred pounds of outdated or turning meat out of the case. Half of this goes to the kitchen to cook, half of it goes to my grinds. That is all getting to be a bit of problem becaus...	-	2	596	Nov 14, 2011 by Dan Dan the Meat Man
	Carrying the store (Preview) In the market I'm in it seems like my department is the only one that is willing to go the extra mile to increase sales and promote the store. How about yours?	Dan Dan the Meat Man	4	588	Nov 13, 2011 by butcher29
	Consumers Around the World Favor Value Over Price (Preview) http://blog.nielsen.com/nielsenwire/consumer/consumers-around-the-world-favor-value-over-price	apcowboy	1	653	Nov 13, 2011 by butcher29
	Grinders and stuffers fine-tune efficiencies (Preview) GET THE NEWS about Grinders and stuffers fine-tune efficiencies	apcowboy	0	587	Nov 13, 2011 by apcowboy
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