General Message Board

apcowboy · apcowboy

How many ways do you merchandise boneless pork loins for add profit.

RJ · -

here is a note left for me today.

KY LADY CUTTER · KY LADY CUTTER

how many do cross merchandising between depts and what items

MEET NEW MEMBER BILL DAYTON · apcowboy

MEET NEW MEMBER BILL DAYTON OWNER OF http://www.daytonmeatproducts.com/ A local meal locker dedicated to serving our customers with excellence! CHECK OUT HIS FAMILY TRADITION http://www.daytonmeatproducts.com/aboutus.htm SIGN HI...

apcowboy · apcowboy

Industry News - PMMedia coverage of animal welfare affects protein sales, studies report By Chris Scott on 10/24/2011 Two unprecedented studies by Kansas State University indicate that media coverage of how animals are treated influence meat and poultry purchase decisions by consumers. In...

Lady T-Bone · Lady T-Bone

A&P supermarkets is seeking category managers for GM, HBA and Hispanic categories. Please forward resumes to : Frederim@aptea.com

apcowboy · apcowboy

Industry News - AMU.S. drought good news for Australian cattle export market By Michael Fielding on 10/21/2011 The continued decline in U.S. beef production next year will be a boon for Australian beef exports to the U.S., according to a recently-released industry report, the Rabobank Beef Qua...

apcowboy · apcowboy

Processing TechnologyWorking with coated casings By Meatingplace Editors on 10/24/2011 In this article:Pre-coated/pre-treated casingsNatural smoke condensate treatmentsFlavoring and spice treatmentsConclusions Photo courtesy of Jeff Sindelar Casings are a critical component...

J-Mansell · -

I know this is really off topic and I am sorry if it bothers anyone. my wife is a science and history teacher in florida she entered a contest to try to win an education prize for her class. if you could take a second to click the link and click vote for me she and I would really appreciate it. http://www.we...

apcowboy · apcowboy

MEET THE MAN I USE TO BE A CUTTING ROOM MANAGER FOR IN 1996, 1997 Gene ( GENO ) Kiupelis Geno join us yesterday, I haven't talk with him in about 12 year. He had went back to Miami to help his mother out. He just recently move back to th...

Bill_meatcutter · Bill_meatcutter

cowboy you have a lot of info on this site, I been going through it for a few days now, very interesting and i'm still looking, a great ideal here

apcowboy · apcowboy

Are we spoiling our beef industry? From ShelfLife.ieGiAre we spoiling our beef industry?llian Hamill examines the increasingly common occurrence of blown pack spoilage (BPS) – a type of spoilage that occurs in vacuum packed meats Oct 18 2011 Irish beef is currently booming. According to Bord Bia...

apcowboy · apcowboy

Does your company let you have free hand in merchandising products or do you have to stay with the company policy of what they want merchandised

apcowboy · apcowboy

We have a new section on the site now, every month we will pick a Food Editor to show case on our front page, we have for this months pick,  owner of www.foodinfocus.com.au Natascha has been a media professional for over 12 years having worked in magazines, n...

apcowboy · apcowboy

Brother KBraker sent me this picture this evening, i'm HUNGRY NOW !!! He told me he cooked this about two hours, JUST RIGHT for me !!

hjb1309 · hjb1309

One of my customers has an American receipe using a Beef cut called "Tri-Tip" I'm not sure which cut this is in the UK.The receipe doesn't include a picture so i'm hoping one of you guys can help me.XXXXXHXXXXX

sbbutcherboy · sbbutcherboy

Here are a couple of cards we use with some heplful tips on them. We have to carry them all the time. Does anyone else have any tools like this?

apcowboy · apcowboy

How many of you bone and tie Boston Butts to make that extra money

apcowboy · apcowboy

I use to keep my cutting room set at 36 degrees, I had to go outside awhile ago for my wife to get some stuff out of her van, it's 43 outside. it was cold !! I DON'T THINK I CAN STAND A CUTTING ROOM ANYMORE lol WHAT do ya'll keep your cutting room set at ??

apcowboy · apcowboy

It's time to push those mouth watering beef roast !! What kind sells best in your market

Topic		Started By	Replies	Views	Last Post
	How many ways do you (Preview) How many ways do you merchandise boneless pork loins for add profit.	apcowboy	5	678	Oct 24, 2011 by RJ
	Here is one. Please tell me what this is. (Preview) here is a note left for me today.	-	5	719	Oct 24, 2011 by RJ
	how many do cross merchandising (Preview) how many do cross merchandising between depts and what items	KY LADY CUTTER	7	824	Oct 24, 2011 by Pete the Meat
	MEET NEW MEMBER BILL DAYTON (Preview) MEET NEW MEMBER BILL DAYTON OWNER OF http://www.daytonmeatproducts.com/ A local meal locker dedicated to serving our customers with excellence! CHECK OUT HIS FAMILY TRADITION http://www.daytonmeatproducts.com/aboutus.htm SIGN HI...	apcowboy	9	1023	Oct 24, 2011 by RJ
	Media coverage of animal welfare affects protein sales, (Preview) Industry News - PMMedia coverage of animal welfare affects protein sales, studies report By Chris Scott on 10/24/2011 Two unprecedented studies by Kansas State University indicate that media coverage of how animals are treated influence meat and poultry purchase decisions by consumers. In...	apcowboy	0	639	Oct 24, 2011 by apcowboy
	A&P supermarkets is seeking category managers (Preview) A&P supermarkets is seeking category managers for GM, HBA and Hispanic categories. Please forward resumes to : Frederim@aptea.com	Lady T-Bone	0	791	Oct 24, 2011 by Lady T-Bone
	U.S. drought good news for Australian cattle export market (Preview) Industry News - AMU.S. drought good news for Australian cattle export market By Michael Fielding on 10/21/2011 The continued decline in U.S. beef production next year will be a boon for Australian beef exports to the U.S., according to a recently-released industry report, the Rabobank Beef Qua...	apcowboy	0	627	Oct 24, 2011 by apcowboy
	Working with coated casings (Preview) Processing TechnologyWorking with coated casings By Meatingplace Editors on 10/24/2011 In this article:Pre-coated/pre-treated casingsNatural smoke condensate treatmentsFlavoring and spice treatmentsConclusions Photo courtesy of Jeff Sindelar Casings are a critical component...	apcowboy	0	697	Oct 24, 2011 by apcowboy
	please help my wife (Preview) I know this is really off topic and I am sorry if it bothers anyone. my wife is a science and history teacher in florida she entered a contest to try to win an education prize for her class. if you could take a second to click the link and click vote for me she and I would really appreciate it. http://www.we...	-	17	942	Oct 24, 2011 by J-Mansell
	MEET THE MAN !! (Preview) MEET THE MAN I USE TO BE A CUTTING ROOM MANAGER FOR IN 1996, 1997 Gene ( GENO ) Kiupelis Geno join us yesterday, I haven't talk with him in about 12 year. He had went back to Miami to help his mother out. He just recently move back to th...	apcowboy	6	660	Oct 23, 2011 by butcher29
	just wanted to say (Preview) cowboy you have a lot of info on this site, I been going through it for a few days now, very interesting and i'm still looking, a great ideal here	Bill_meatcutter	1	592	Oct 23, 2011 by Lady T-Bone
	Are we spoiling our beef industry? (Preview) Are we spoiling our beef industry? From ShelfLife.ieGiAre we spoiling our beef industry?llian Hamill examines the increasingly common occurrence of blown pack spoilage (BPS) – a type of spoilage that occurs in vacuum packed meats Oct 18 2011 Irish beef is currently booming. According to Bord Bia...	apcowboy	2	1228	Oct 23, 2011 by Bill_meatcutter
	Does your company let you (Preview) Does your company let you have free hand in merchandising products or do you have to stay with the company policy of what they want merchandised	apcowboy	7	680	Oct 23, 2011 by TommyG
	We have a new section (Preview) We have a new section on the site now, every month we will pick a Food Editor to show case on our front page, we have for this months pick, owner of www.foodinfocus.com.au Natascha has been a media professional for over 12 years having worked in magazines, n...	apcowboy	6	732	Oct 23, 2011 by TommyG
	What do you think about a member doing this to me (Preview) Brother KBraker sent me this picture this evening, i'm HUNGRY NOW !!! He told me he cooked this about two hours, JUST RIGHT for me !!	apcowboy	5	558	Oct 23, 2011 by kamel
	Help Please (Preview) One of my customers has an American receipe using a Beef cut called "Tri-Tip" I'm not sure which cut this is in the UK.The receipe doesn't include a picture so i'm hoping one of you guys can help me.XXXXXHXXXXX	hjb1309	3	737	Oct 23, 2011 by hjb1309
	Help Full Tools (Preview) Here are a couple of cards we use with some heplful tips on them. We have to carry them all the time. Does anyone else have any tools like this?	sbbutcherboy	2	624	Oct 22, 2011 by Jan_ladycutter
	How many of you (Preview) How many of you bone and tie Boston Butts to make that extra money	apcowboy	10	700	Oct 22, 2011 by Jan_ladycutter
	QUESTION (Preview) I use to keep my cutting room set at 36 degrees, I had to go outside awhile ago for my wife to get some stuff out of her van, it's 43 outside. it was cold !! I DON'T THINK I CAN STAND A CUTTING ROOM ANYMORE lol WHAT do ya'll keep your cutting room set at ??	apcowboy	9	683	Oct 22, 2011 by Bill_meatcutter
	It's time (Preview) It's time to push those mouth watering beef roast !! What kind sells best in your market	apcowboy	5	732	Oct 22, 2011 by sbbutcherboy
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