General Message Board

apcowboy · apcowboy

To end the long standing debate, pork is and always has been red meat. The only real reason it was ever considered white meat is because the pork council decided back in the 80s that the term "red meat" had a bad stigma attached to it, and it was affecting sales. So they tried to cash in on the health food cra...

butcher29 · butcher29

when some of you guys say market manager ............do you mean meat manager?.........and if so why do you call it market manager and just not meat manager?....

apcowboy · apcowboy

Milwaukee Butts—Same as Boston butts but has neck bone in. In great demand in Milwaukee and vicinity. Pork Back Bones—Is the backbone of the hog and is sold for same purpose as spareribs. The first two to three cuts off the Rib End is where the country style ribs we use today came from around the late 5...

apcowboy · apcowboy

Club Members, Our SISTER, TIA & MOTHER, NEEDS OUR PRAYERS. HER MOTHER HAS kidney failure, low BP, high Heartrate, infection somewhere in her, and pneumonia SHE & HER MOTHER NEEDS OUR PRAYERS ...

apcowboy · apcowboy

Lack of Standardized Products The practical meat man knows that there are no two sides of beef which are exactly alike. While the grade of a carcass may be uniform, there will always be a slight variation in finish, conformation and weight. For that reason, the meat retailer is at a decided disadvanta...

apcowboy · apcowboy

Osama bin Laden is dead, Obama saysUS has custody of al-Qaida leader's body, source says

butterflyjanice · butterflyjanice

Salesman Indicted for Federal Meat and Poultry Inspection Act Violations Spoiled meat and poultry provided to local restaurants, vendors Congressional and Public Affairs (202) 720-9113 Richard J. McIntire WASHINGTON, Apr. 27, 2011 - USDA´s Food Safety and Inspection Service (FSIS), in conju...

apcowboy · apcowboy

Since definitions of various cuts of meat have been furnished, because they are of real interest to every meat retailer, he is naturally interested in definitions of various kinds of sausages. Therefore recipes and definitions have been furnished for the benefit of the meat retailer. Dry Sausage...

apcowboy · apcowboy

THINGS GO GOOD TODAY ? WAS YOUR CASE READY FOR BUSINESS AT 8 THIS MORNING? ALL YOUR CO-WORKERS IN A GOOD MOOD? WAS SALES AS EXPECTED?

apcowboy · apcowboy

This letter is from Steve of BALLMENT CUSTOM STEELS that make these beautiful steels Hey Leon, we avoided all the floods as we have packed up all of our stuff and going on a round australia working holiday. the floods held us back a bit but we are back on schedule. we are back in Townsville at the...

apcowboy · apcowboy

( Originally Published Early 1900's ) There was a time when the old time butcher had reasons to be proud of his profession. He prided himself on his skill in dressing cattle, calves and other livestock. He took great pride in being an expert butcher with a thorough knowledge of all phases of the busines...

apcowboy · apcowboy

The practical meat retailer may not be interested in the historical facts about the retail meat business. There are, however, a great many features about the meat industry of general interest to the man engaged in the retail meat business. To trace the predecessor of our present retail meat merchan...

apcowboy · apcowboy

Abraham Lincoln, a Master Butcher It should be a source of pride to every American meat retailer to know that America's most beloved president, Abraham Lincoln, won considerable fame as a butcher when he was a lad. In Carl Sandburg's book, 'The Prairie Years of Abraham Lincoln," we read: "He lifted t...

apcowboy · apcowboy

Selling meats at a profit is the principal object of the Meat Retailer. This fundamental fact is not as fully realized by the average market owner as it should be. Modern chain store organizations, however, are fully aware that their main function in business is to sell meats, and sell them at a profit...

apcowboy · apcowboy

Picnic—A picnic shoulder comprises the lower end of the shoulder cut two and one-half ribs wide with the foot removed about one inch above the knee joint. It is trimmed full on the face and has butt removed at the joint above the shoulder joint where the blade bone begins to widen. New York Style Shoulde...

apcowboy · apcowboy

Pork Cutting Methods ( Originally Published Early 1900's ) The average meat retailer does not cut up whole hogs except in certain localities. Therefore, hog cutting methods and practices are confined almost entirely to the packing house industry. The great majority of retailers buy pork product...

apcowboy · apcowboy

Cutting Methods The cutting up of lamb and mutton along certain standard lines is found all over the United States, with the exception of certain parts of the metropolitan district, New England and the Pacific coast, where shoulders are raised and honed. Aside from this, lamb and mutton carcasses a...

apcowboy · apcowboy

Classes and Grades of Calves ( Originally Published Early 1900's ) Illustrations Nos. 83 and 84 show a choice, good, medium and common veal carcass. There is not as yet an official method in effect for the grading of calves, as this work has not been completed by the United States government. In the pro...

apcowboy · apcowboy

Philadelphia and vicinity have a method of meat cutting all their own Retailers claim that it is most difficult to try and break away from this tradition, or of educating the public to other cuts which are more generally used throughout the United States. Investigations disclose the fact that this s...

apcowboy · apcowboy

Wholesale and Retail Cuts of Beef There are certain standard cuts of beef which are known in practically all parts of the United States. Beef rounds, loins and ribs may be considered standard names. There is, however, such a variety of names as they apply to retail cuts to be too numerous to mention. Qu...

Topic		Started By	Replies	Views	Last Post
	"The other white meat" is Pork white or red (Preview) To end the long standing debate, pork is and always has been red meat. The only real reason it was ever considered white meat is because the pork council decided back in the 80s that the term "red meat" had a bad stigma attached to it, and it was affecting sales. So they tried to cash in on the health food cra...	apcowboy	6	1316	May 3, 2011 by masteryeti
	market manager??? (Preview) when some of you guys say market manager ............do you mean meat manager?.........and if so why do you call it market manager and just not meat manager?....	butcher29	11	1512	May 3, 2011 by butcher29
	Milwaukee Butts & Pork Back Bones (Preview) Milwaukee Butts—Same as Boston butts but has neck bone in. In great demand in Milwaukee and vicinity. Pork Back Bones—Is the backbone of the hog and is sold for same purpose as spareribs. The first two to three cuts off the Rib End is where the country style ribs we use today came from around the late 5...	apcowboy	5	994	May 3, 2011 by masteryeti
	Our SISTER, TIA & MOTHER, NEEDS OUR PRAYERS. (Preview) Club Members, Our SISTER, TIA & MOTHER, NEEDS OUR PRAYERS. HER MOTHER HAS kidney failure, low BP, high Heartrate, infection somewhere in her, and pneumonia SHE & HER MOTHER NEEDS OUR PRAYERS ...	apcowboy	7	1310	May 3, 2011 by Master_Meat_Sawman
	Lack of Standardized Products (Preview) Lack of Standardized Products The practical meat man knows that there are no two sides of beef which are exactly alike. While the grade of a carcass may be uniform, there will always be a slight variation in finish, conformation and weight. For that reason, the meat retailer is at a decided disadvanta...	apcowboy	7	1068	May 2, 2011 by irish squirrel
	EVERYBODY CATCH THE NEWS, Osama bin Laden is dead, Obama says (Preview) Osama bin Laden is dead, Obama saysUS has custody of al-Qaida leader's body, source says	apcowboy	2	974	May 2, 2011 by butcher29
	Salesman Indicted (Preview) Salesman Indicted for Federal Meat and Poultry Inspection Act Violations Spoiled meat and poultry provided to local restaurants, vendors Congressional and Public Affairs (202) 720-9113 Richard J. McIntire WASHINGTON, Apr. 27, 2011 - USDA´s Food Safety and Inspection Service (FSIS), in conju...	butterflyjanice	4	1036	May 2, 2011 by -
	Definitions Of Various Sausages (Preview) Since definitions of various cuts of meat have been furnished, because they are of real interest to every meat retailer, he is naturally interested in definitions of various kinds of sausages. Therefore recipes and definitions have been furnished for the benefit of the meat retailer. Dry Sausage...	apcowboy	6	2057	May 2, 2011 by jsummers
	HOW WAS YOUR DAY TODAY ?? (Preview) THINGS GO GOOD TODAY ? WAS YOUR CASE READY FOR BUSINESS AT 8 THIS MORNING? ALL YOUR CO-WORKERS IN A GOOD MOOD? WAS SALES AS EXPECTED?	apcowboy	11	1235	May 2, 2011 by alive
	Letter from one of our Australian Brothers (Preview) This letter is from Steve of *BALLMENT CUSTOM STEELS* that make these beautiful steels Hey Leon, we avoided all the floods as we have packed up all of our stuff and going on a round australia working holiday. the floods held us back a bit but we are back on schedule. we are back in Townsville at the...	apcowboy	0	1131	May 1, 2011 by apcowboy
	Importance Of The Retail Meat Business (Preview) *( Originally Published Early 1900's )* There was a time when the old time butcher had reasons to be proud of his profession. He prided himself on his skill in dressing cattle, calves and other livestock. He took great pride in being an expert butcher with a thorough knowledge of all phases of the busines...	apcowboy	0	1025	May 1, 2011 by apcowboy
	From Butcher To Meat Retailer (Preview) The practical meat retailer may not be interested in the historical facts about the retail meat business. There are, however, a great many features about the meat industry of general interest to the man engaged in the retail meat business. To trace the predecessor of our present retail meat merchan...	apcowboy	0	1197	May 1, 2011 by apcowboy
	Why Was Abraham Lincoln A Great President, He was A Master Butcher (Preview) Abraham Lincoln, a Master Butcher It should be a source of pride to every American meat retailer to know that America's most beloved president, Abraham Lincoln, won considerable fame as a butcher when he was a lad. In Carl Sandburg's book, 'The Prairie Years of Abraham Lincoln," we read: "He lifted t...	apcowboy	0	1066	May 1, 2011 by apcowboy
	Salesmanship (Preview) Selling meats at a profit is the principal object of the Meat Retailer. This fundamental fact is not as fully realized by the average market owner as it should be. Modern chain store organizations, however, are fully aware that their main function in business is to sell meats, and sell them at a profit...	apcowboy	0	1167	May 1, 2011 by apcowboy
	Pork Shoulders (Preview) Picnic—A picnic shoulder comprises the lower end of the shoulder cut two and one-half ribs wide with the foot removed about one inch above the knee joint. It is trimmed full on the face and has butt removed at the joint above the shoulder joint where the blade bone begins to widen. New York Style Shoulde...	apcowboy	0	1013	May 1, 2011 by apcowboy
	Pork And Pork Products (Preview) Pork Cutting Methods ( Originally Published Early 1900's ) The average meat retailer does not cut up whole hogs except in certain localities. Therefore, hog cutting methods and practices are confined almost entirely to the packing house industry. The great majority of retailers buy pork product...	apcowboy	0	959	May 1, 2011 by apcowboy
	Lamb And Mutton Cutting Methods (Preview) Cutting Methods The cutting up of lamb and mutton along certain standard lines is found all over the United States, with the exception of certain parts of the metropolitan district, New England and the Pacific coast, where shoulders are raised and honed. Aside from this, lamb and mutton carcasses a...	apcowboy	0	1314	May 1, 2011 by apcowboy
	Standards For Grades Of Veal, Lamb And Mutton (Preview) Classes and Grades of Calves *( Originally Published Early 1900's )* Illustrations Nos. 83 and 84 show a choice, good, medium and common veal carcass. There is not as yet an official method in effect for the grading of calves, as this work has not been completed by the United States government. In the pro...	apcowboy	0	1136	May 1, 2011 by apcowboy
	Philadelphia Method Of Meat Cutting (Preview) Philadelphia and vicinity have a method of meat cutting all their own Retailers claim that it is most difficult to try and break away from this tradition, or of educating the public to other cuts which are more generally used throughout the United States. Investigations disclose the fact that this s...	apcowboy	0	1104	May 1, 2011 by apcowboy
	Wholesale and Retail Cuts of Beef (Preview) Wholesale and Retail Cuts of Beef There are certain standard cuts of beef which are known in practically all parts of the United States. Beef rounds, loins and ribs may be considered standard names. There is, however, such a variety of names as they apply to retail cuts to be too numerous to mention. Qu...	apcowboy	0	7890	May 1, 2011 by apcowboy
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