General Message Board

apcowboy · apcowboy

We have a lot of members from Arkansas, Missouri, Texas, Oklahoma that has had a lot of "Tornadoes,Damaging winds" some I have heard from, some I have not. PLEASE keep them in your prayers

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Today I decided to try flat iron steak for the first time. I hear its becoming popular and is very tender. i doubt anyone in my area knows what it is yet but I am hoping it will catch on. I am not sure I did it right but this is how I did it. I cut off the top blade from the shoulder cliod. I cut it in half first s...

apcowboy · apcowboy

USDA updates meat safety cooking temperatures WASHINGTON – In updating its recommendation for safely cooking pork, steaks, roasts and chops, the US Department of Agriculture recommends cooking all whole cuts of meat to 145° F as measured with a food thermometer placed in the thickest part of the...

FOR OUR MEMBER qualitycuts · apcowboy

qualitycuts I'm SORRY I haven't been able to take your calls, I have been out every time. your messages are very hard to hear, there is a lot of static in them. SEND ME YOUR PHONE NUMBER TO ME ON FACE BOOK

Burgermeister · Burgermeister

Does anyone here have problems with throwing stuff away? I mean either way. Have you had a manager who you're afraid will discipline you (write up, terminate, or just have bad attitude, etc.) if you throw certain things away? Or if you're a manager, have you had a worker who throws away things that are...

apcowboy · apcowboy

Residents take ownership of grocer in North Dakota town Residents of Buffalo, N.D., will take over the sole grocery in town, purchasing 100 shares for $500 each. Wrangler's Foods will close, and the store will open June 1 as Buffalo Food Market, with employees expected to remain.

apcowboy · apcowboy

ShopRite will acquire 10 Superfresh locations In A&P's auction, ShopRite submitted the winning bid and will acquire nine Superfresh stores in the Baltimore area and one in Washington, D.C. SUPERVALU will acquire one store in Ellicott City, Md. Six stores had no winning bids. A&P is expec...

apcowboy · apcowboy

Fdarn has us a Slect Language box now in the upper left side of the message board. FDARN

Master_Meat_Sawman · Master_Meat_Sawman

I think this is a great ideal, i never got a chance to learn much of this coming up. i will be a reader of this board. it's a shame i have to wait till my old age to learn about it lol thanks cowboy and big beef

MeatGrady · MeatGrady

For all of you in the U.S.A. What do you do for labeling the country of origin.I don't know if other countrys have this , but if so, you can comment too!

apcowboy · apcowboy

for the small sausage maker, check it out http://hessmm.com/ZlinkerVideo.htm

Ken Johnson · Ken Johnson

check this out, you never know what you eating mmmm that link didn't work sorry about this -- Edited by the_meat_pimp on Thursday 19th of May 2011 01:07:33 PM

apcowboy · apcowboy

this morning as I was talking to one of our old site members I found out he is a star to lol He is Orionbme, one of our " Hall Of Famers " Orionbme is cutting meat for Casey's in Chicagio http://www.caseysmarketonline.com/ He is the one cutting the meat for the "Beef. It's What's For Dinner" campaignfor...

apcowboy · apcowboy

CarniceroLarry sent me this add from his store, he told me that his company does differ cutters in their adds. I think this is a good ideal, It seems the company does try to give their meat cutters some recognition BUT I WOULD LIKE TO KNOW WHAT HE IS CUTTING LOL MY EYES ARE BAD BUT IS THERE ANYTHING THERE...

apcowboy · apcowboy

We have a new message board, Sausage Recipes it is a Members Only board, no one can see it unless they are sign into the message board. This board is for Sausage Recipes by Big Beef that he is sharing with us, you can use any but PLEASE do not reply to them, if you have any question about one, either send Big...

apcowboy · apcowboy

Pork rib and loin ends I loved them both for making my profit go up. I loved to merchandise these into my pork loins to make more money. I had a smart ass grocery DM come in on me once and saw me mixing these into my pork loins, He told me why was I wasting my time doing that. I didn't say a word, held up one finger a...

Burgermeister · Burgermeister

I don't know how it works at other markets, but at my last company, meat wrappers had to order everything for the "wall deli". By wall deli, I mean all packaged lunch meat, bacon, hot dogs, etc. I guess because they worked it a lot more than anyone else and knew exactly what we needed. Sounds l...

Big Beef · Big Beef

Some of you know from my discussions here I am a Sausage Guy I love making it and am a Master Sausage Maker. I am always looking for new ideas so let's go........ Tell us all about the Sausage you make and maybe share a recipe or two

apcowboy · apcowboy

At the turn of the last century the world's first food slicer was invented in Holland by Wilhelm Van Berkel. There, people were no longer content with simple bread and cheese. Social conditions and a moderate degree of prosperity fuelled their demand for more meat and sausage. Butchers were kept bus...

Ken Johnson · Ken Johnson

i found this interesting, thought i past it on WACO, Texas – Increasing drug violence in Mexico has resulted in US beef inspectors moving their operations north of the Mexican border, according to the Texas Farm Bureau. Previously, inspections were completed before cattle crossed the border, b...

Topic		Started By	Replies	Views	Last Post
	FOR OUR MEMBERS IN Arkansas, Missouri, Texas, Oklahoma (Preview) We have a lot of members from Arkansas, Missouri, Texas, Oklahoma that has had a lot of "Tornadoes,Damaging winds" some I have heard from, some I have not. PLEASE keep them in your prayers	apcowboy	1	958	May 26, 2011 by Master_Meat_Sawman
	Flat Iron Steak (Preview) Today I decided to try flat iron steak for the first time. I hear its becoming popular and is very tender. i doubt anyone in my area knows what it is yet but I am hoping it will catch on. I am not sure I did it right but this is how I did it. I cut off the top blade from the shoulder cliod. I cut it in half first s...	-	24	1291	May 25, 2011 by -
	Have you seen this ?? (Preview) USDA updates meat safety cooking temperatures WASHINGTON – In updating its recommendation for safely cooking pork, steaks, roasts and chops, the US Department of Agriculture recommends cooking all whole cuts of meat to 145° F as measured with a food thermometer placed in the thickest part of the...	apcowboy	3	1040	May 25, 2011 by Burgermeister
	FOR OUR MEMBER qualitycuts (Preview) qualitycuts I'm SORRY I haven't been able to take your calls, I have been out every time. your messages are very hard to hear, there is a lot of static in them. SEND ME YOUR PHONE NUMBER TO ME ON FACE BOOK	apcowboy	0	866	May 25, 2011 by apcowboy
	Throwing stuff away (problems?) ( 1 2 ) (Preview) Does anyone here have problems with throwing stuff away? I mean either way. Have you had a manager who you're afraid will discipline you (write up, terminate, or just have bad attitude, etc.) if you throw certain things away? Or if you're a manager, have you had a worker who throws away things that are...	Burgermeister	33	2777	May 24, 2011 by masteryeti
	Residents take ownership of grocer in North Dakota town (Preview) Residents take ownership of grocer in North Dakota town Residents of Buffalo, N.D., will take over the sole grocery in town, purchasing 100 shares for $500 each. Wrangler's Foods will close, and the store will open June 1 as Buffalo Food Market, with employees expected to remain.	apcowboy	0	1107	May 24, 2011 by apcowboy
	ShopRite will acquire 10 Superfresh locations (Preview) ShopRite will acquire 10 Superfresh locations In A&P's auction, ShopRite submitted the winning bid and will acquire nine Superfresh stores in the Baltimore area and one in Washington, D.C. SUPERVALU will acquire one store in Ellicott City, Md. Six stores had no winning bids. A&P is expec...	apcowboy	0	1175	May 24, 2011 by apcowboy
	Fdarn has us a Slect Language now PLEASE READ (Preview) Fdarn has us a Slect Language box now in the upper left side of the message board. FDARN	apcowboy	7	1061	May 23, 2011 by littlebit_of_pleasure
	the board Big Beef Sausage Recipes (Preview) I think this is a great ideal, i never got a chance to learn much of this coming up. i will be a reader of this board. it's a shame i have to wait till my old age to learn about it lol thanks cowboy and big beef	Master_Meat_Sawman	2	969	May 23, 2011 by Big Beef
	Country of origin (Preview) For all of you in the U.S.A. What do you do for labeling the country of origin.I don't know if other countrys have this , but if so, you can comment too!	MeatGrady	6	1029	May 22, 2011 by Big Beef
	for the small market sausage makers (Preview) for the small sausage maker, check it out http://hessmm.com/ZlinkerVideo.htm	apcowboy	0	1165	May 19, 2011 by apcowboy
	you never know (Preview) check this out, you never know what you eating mmmm that link didn't work sorry about this -- Edited by the_meat_pimp on Thursday 19th of May 2011 01:07:33 PM	Ken Johnson	3	986	May 19, 2011 by thesouthern_bell
	Another star we have here (Preview) this morning as I was talking to one of our old site members I found out he is a star to lol He is Orionbme, one of our " Hall Of Famers " Orionbme is cutting meat for Casey's in Chicagio http://www.caseysmarketonline.com/ He is the one cutting the meat for the "Beef. It's What's For Dinner" campaignfor...	apcowboy	1	1173	May 19, 2011 by thesouthern_bell
	our own CarniceroLarry is a Star LOl (Preview) CarniceroLarry sent me this add from his store, he told me that his company does differ cutters in their adds. I think this is a good ideal, It seems the company does try to give their meat cutters some recognition BUT I WOULD LIKE TO KNOW WHAT HE IS CUTTING LOL MY EYES ARE BAD BUT IS THERE ANYTHING THERE...	apcowboy	7	1045	May 19, 2011 by Burgermeister
	We have a new message board (Preview) We have a new message board, Sausage Recipes it is a Members Only board, no one can see it unless they are sign into the message board. This board is for Sausage Recipes by Big Beef that he is sharing with us, you can use any but PLEASE do not reply to them, if you have any question about one, either send Big...	apcowboy	2	1010	May 19, 2011 by thesouthern_bell
	how many of you fool with these (Preview) Pork rib and loin ends I loved them both for making my profit go up. I loved to merchandise these into my pork loins to make more money. I had a smart ass grocery DM come in on me once and saw me mixing these into my pork loins, He told me why was I wasting my time doing that. I didn't say a word, held up one finger a...	apcowboy	9	1082	May 19, 2011 by -
	In praise of or recognition of the under appreciated meat wrappers (Preview) I don't know how it works at other markets, but at my last company, meat wrappers had to order everything for the "wall deli". By wall deli, I mean all packaged lunch meat, bacon, hot dogs, etc. I guess because they worked it a lot more than anyone else and knew exactly what we needed. Sounds l...	Burgermeister	8	1058	May 18, 2011 by Meat Monkey
	Sausage Recipes (Preview) Some of you know from my discussions here I am a Sausage Guy I love making it and am a Master Sausage Maker. I am always looking for new ideas so let's go........ Tell us all about the Sausage you make and maybe share a recipe or two	Big Beef	15	1180	May 18, 2011 by MMEIRING
	DO YOU KNOW WHEN THE FIRST SLICER WAS MADE (Preview) At the turn of the last century the world's first food slicer was invented in Holland by Wilhelm Van Berkel. There, people were no longer content with simple bread and cheese. Social conditions and a moderate degree of prosperity fuelled their demand for more meat and sausage. Butchers were kept bus...	apcowboy	1	1105	May 18, 2011 by butcher29
	US beef inspectors flee Mexico (Preview) i found this interesting, thought i past it on WACO, Texas – Increasing drug violence in Mexico has resulted in US beef inspectors moving their operations north of the Mexican border, according to the Texas Farm Bureau. Previously, inspections were completed before cattle crossed the border, b...	Ken Johnson	3	1029	May 18, 2011 by Burgermeister
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