General Message Board

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

apcowboy · apcowboy

CHECK THE NEW CUTS OUT, MAY BE SOMETHING YOU MAY WANT TO TRY

RJ · RJ

If anyone is interested, the next Master Meat Crafter Class will soon be accepting applications. This class is the first of its kind. It is a 2 year program offered at the University Wisconsin-Madison. It is an in depth look into all aspects of meat processing with hands on demonstrations. http://ww...

Big Beef · Big Beef

Anyone know of a young meat cutter that wants to learn how to be a manager in the Chicago area??? I just took on the role of manager in a new store with a different concept and am recruiting. I can not reveal who yet but will soon Pay is decent. New Store. New equipment. great owners

Topic		Started By	Replies	Views	Last Post
	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	630	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	793	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	609	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	713	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	732	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	1209	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	773	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	676	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	671	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	606	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	1010	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	668	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	528	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	617	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	607	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	670	Nov 13, 2011 by butcher29
	Grinders and stuffers fine-tune efficiencies (Preview) GET THE NEWS about Grinders and stuffers fine-tune efficiencies	apcowboy	0	606	Nov 13, 2011 by apcowboy
	New Lean Beef Cuts for your Meat Case (Preview) CHECK THE NEW CUTS OUT, MAY BE SOMETHING YOU MAY WANT TO TRY	apcowboy	0	615	Nov 13, 2011 by apcowboy
	Master Meat Crafter (Preview) If anyone is interested, the next Master Meat Crafter Class will soon be accepting applications. This class is the first of its kind. It is a 2 year program offered at the University Wisconsin-Madison. It is an in depth look into all aspects of meat processing with hands on demonstrations. http://ww...	RJ	3	623	Nov 12, 2011 by sausagemaker
	Job Opportunity (Preview) Anyone know of a young meat cutter that wants to learn how to be a manager in the Chicago area??? I just took on the role of manager in a new store with a different concept and am recruiting. I can not reveal who yet but will soon Pay is decent. New Store. New equipment. great owners	Big Beef	10	750	Nov 11, 2011 by Big Beef
«First < 1 … 351 352 353 354 355 … 408 > Last» \| Page of 408 sorted by