General Message Board

apcowboy · apcowboy

HOW MANY OF YOU REMEMBER THE WINDOW SIGNS WE USE TO MAKE, check out the price of Boston Butts, Sirloin Steaks

apcowboy · apcowboy

DOES ANY ONE KNOW THIS OLD GROUP OR WORKED FOR THEM,PENN FRUIT Holiday Thriftway, former Penn Fruit, 5147 Frankford Ave, Philadelphia, PA. The Penn Fruit Company was a regional grocery chain in the Philadelphia and Baltimore areas that operated from 1927 until 1978. During the firm’s history it...

apcowboy · apcowboy

DO ANYONE MAKE MEATBALLS FOR THEIR COUNTER ?? I have always kept them in my case, seasoned or unseason till the past 5 years of my meat cutting career, At Save A Lot there was no market for them.

Burgermeister · Burgermeister

I had it for about 15 years, but never got around to reading it until maybe 1999. Fiction, based on fact. I enjoyed all the meat related parts. At the end, it did seem to reveal a hidden agenda. An argument in favor of socialism. Just Like Uncle Tom's Cabin did the same thing with Christianity. Kind of tak...

Traveling Meatman · Traveling Meatman

When a side of beef is butchered, it is cut across at right angles to the backbone, dividing the side into hind quarters and fore quarters. there is two systems to use, what system does The U.S. Department of Agriculture uses New York system also known as the Philadelphia cut Boston system What is...

A1Butcher · A1Butcher

Everyone gets a cut or a nick once in a while, especially in our line of work. So I want to ask, whats the worst cut you have recieved (cutting meat) and how many stiches did you get.

apcowboy · apcowboy

I would like to see this auctioneer at a horse sale lol check out the saw man and the knifes at the end

apcowboy · apcowboy

We have discuss what we were going to put in our Cook Out Sections, NOW lets show off a little bit. LETS SEE SOME PICTURES OF THOSE COOK OUT SECTIONS If any of you don't want to try to load your pictures on here, take a cell phone picture of your cook out section and send it to me, 706-537-6344 or e-mail it t...

apcowboy · apcowboy

what side of the carcass is known as the "closed side," and why

apcowboy · apcowboy

Hey davida6302 thought I would take you down memory lane lol FOR THE REST OF YOU, THIS WAS A CHAIN DAVIDA & I WORKED FOR. Delchamps was a chain of American grocery stores, based in Mobile, Alabama. The chain was founded by Alfred Frederick Delchamps in November 1921 at the corner of Lawrence and Ca...

apcowboy · apcowboy

The greatest percentage of sausage and bologna manufactured today is made by the meat packers and wholesale sausage manufacturers. It stands to reason that large sausage production, quantity buying, and specialization enables the large wholesale manufacturer to produce these products at a co...

apcowboy · apcowboy

DENVER -- The Better Business Bureau is looking into a company that sold meat described as “not edible.” The products were sold by door-to-door sales people up and down the Front Range. There's something missing from Karna Jones' kitchen. What she thought was $150 worth of quality beef, chicken an...

apcowboy · apcowboy

DO ANY OF YOU MAKE A BREAKFAST BEEF SAUSAGE. THIS ANOTHER ITEM I KEPT FOR MANY YEARS, IN FACT I EVEN SOLD SOME AT THE SAVE A LOT THE FIRST YEARS I WAS THERE, THEN AS MY VOLUME GOT UP I NEVER COULD FIND TIME TO MAKE IT.

apcowboy · apcowboy

Sheep Casings—Are the small intestines of sheep, and are prepared by pulling free from the surrounding fat, then soaking in cool water overnight in order to loosen the mucous membranes, then scraping with a wooden knife to remove the membranes and slime. They are graded according to width, as wide,...

Big Beef · Big Beef

For a few years now I have had a recipe blog that gets good traffic. Lately though my friends on my Social Networking site have been encouraging me to write more about meat. What to buy, how to cook it, what questions to ask the butcher at the store So what better forum to do some research then here!!! What Q...

apcowboy · apcowboy

I just want to say that I'm proud of all the members we have in the MEATCUTTERSCLUB. We have some VERY active members on our message board. lots of good replies to post and some comments that carried our meat cutter sense of humor. I show how active a member is by the emblem under their profile name a red b...

apcowboy · apcowboy

The poultry industry in itself forms one of the largest industries in the United States It is claimed that the total value even exceeds that of the annual wheat crop in the United States. From the meat retailer's standpoint, however, poultry is not as important as it is to the farmer, as only a certain a...

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...

Topic		Started By	Replies	Views	Last Post
	REMEMBER THE WINDOW SIGNS WE USE TO MAKE (Preview) HOW MANY OF YOU REMEMBER THE WINDOW SIGNS WE USE TO MAKE, check out the price of Boston Butts, Sirloin Steaks	apcowboy	6	1125	May 7, 2011 by irish squirrel
	ANY ONE KNOW THIS GROUP (Preview) DOES ANY ONE KNOW THIS OLD GROUP OR WORKED FOR THEM,PENN FRUIT Holiday Thriftway, former Penn Fruit, 5147 Frankford Ave, Philadelphia, PA. The Penn Fruit Company was a regional grocery chain in the Philadelphia and Baltimore areas that operated from 1927 until 1978. During the firm’s history it...	apcowboy	7	1598	May 7, 2011 by davida6302
	DO ANYONE MAKE (Preview) DO ANYONE MAKE MEATBALLS FOR THEIR COUNTER ?? I have always kept them in my case, seasoned or unseason till the past 5 years of my meat cutting career, At Save A Lot there was no market for them.	apcowboy	7	1144	May 6, 2011 by butcher29
	Have you read The Jungle by Upton Sinclair? (Preview) I had it for about 15 years, but never got around to reading it until maybe 1999. Fiction, based on fact. I enjoyed all the meat related parts. At the end, it did seem to reveal a hidden agenda. An argument in favor of socialism. Just Like Uncle Tom's Cabin did the same thing with Christianity. Kind of tak...	Burgermeister	9	1549	May 6, 2011 by Meat Monkey
	I have a question (Preview) When a side of beef is butchered, it is cut across at right angles to the backbone, dividing the side into hind quarters and fore quarters. there is two systems to use, what system does The U.S. Department of Agriculture uses New York system also known as the Philadelphia cut Boston system What is...	Traveling Meatman	0	1005	May 6, 2011 by Traveling Meatman
	Cuts and Stiches (Preview) Everyone gets a cut or a nick once in a while, especially in our line of work. So I want to ask, whats the worst cut you have recieved (cutting meat) and how many stiches did you get.	A1Butcher	24	1711	May 5, 2011 by Big Beef
	catch this action (Preview) I would like to see this auctioneer at a horse sale lol check out the saw man and the knifes at the end	apcowboy	0	1056	May 5, 2011 by apcowboy
	NOW lets show off a little bit. (Preview) We have discuss what we were going to put in our Cook Out Sections, NOW lets show off a little bit. LETS SEE SOME PICTURES OF THOSE COOK OUT SECTIONS If any of you don't want to try to load your pictures on here, take a cell phone picture of your cook out section and send it to me, 706-537-6344 or e-mail it t...	apcowboy	18	1664	May 5, 2011 by Big Beef
	Meat Question (Preview) what side of the carcass is known as the "closed side," and why	apcowboy	2	1109	May 4, 2011 by davida6302
	HEY DAVIDA6302 (Preview) Hey davida6302 thought I would take you down memory lane lol FOR THE REST OF YOU, THIS WAS A CHAIN DAVIDA & I WORKED FOR. Delchamps was a chain of American grocery stores, based in Mobile, Alabama. The chain was founded by Alfred Frederick Delchamps in November 1921 at the corner of Lawrence and Ca...	apcowboy	3	1364	May 4, 2011 by davida6302
	Sausage And Bologna Making (Preview) The greatest percentage of sausage and bologna manufactured today is made by the meat packers and wholesale sausage manufacturers. It stands to reason that large sausage production, quantity buying, and specialization enables the large wholesale manufacturer to produce these products at a co...	apcowboy	14	2047	May 4, 2011 by Big Beef
	Customers Complain About Bad Meat And Poor Service (Preview) DENVER -- The Better Business Bureau is looking into a company that sold meat described as “not edible.” The products were sold by door-to-door sales people up and down the Front Range. There's something missing from Karna Jones' kitchen. What she thought was $150 worth of quality beef, chicken an...	apcowboy	0	1068	May 4, 2011 by apcowboy
	DO YOU MAKE A (Preview) DO ANY OF YOU MAKE A BREAKFAST BEEF SAUSAGE. THIS ANOTHER ITEM I KEPT FOR MANY YEARS, IN FACT I EVEN SOLD SOME AT THE SAVE A LOT THE FIRST YEARS I WAS THERE, THEN AS MY VOLUME GOT UP I NEVER COULD FIND TIME TO MAKE IT.	apcowboy	0	1012	May 4, 2011 by apcowboy
	Definitions Of Casing (Preview) Sheep Casings—Are the small intestines of sheep, and are prepared by pulling free from the surrounding fat, then soaking in cool water overnight in order to loosen the mucous membranes, then scraping with a wooden knife to remove the membranes and slime. They are graded according to width, as wide,...	apcowboy	9	1538	May 3, 2011 by Big Beef
	Question Asked (Preview) For a few years now I have had a recipe blog that gets good traffic. Lately though my friends on my Social Networking site have been encouraging me to write more about meat. What to buy, how to cook it, what questions to ask the butcher at the store So what better forum to do some research then here!!! What Q...	Big Beef	5	1076	May 3, 2011 by butcher29
	I'm proud of all the members, PLEASE READ (Preview) I just want to say that I'm proud of all the members we have in the MEATCUTTERSCLUB. We have some VERY active members on our message board. lots of good replies to post and some comments that carried our meat cutter sense of humor. I show how active a member is by the emblem under their profile name a red b...	apcowboy	7	1581	May 3, 2011 by butcher29
	Poultry (Preview) The poultry industry in itself forms one of the largest industries in the United States It is claimed that the total value even exceeds that of the annual wheat crop in the United States. From the meat retailer's standpoint, however, poultry is not as important as it is to the farmer, as only a certain a...	apcowboy	7	1131	May 3, 2011 by apcowboy
	"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	1417	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	1614	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	1087	May 3, 2011 by masteryeti
«First < 1 … 379 380 381 382 383 … 400 > Last» \| Page of 400 sorted by