Butcher's Choice School Fundraiser

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Butcher’s Choice of Atlanta, Inc. 1241 Dayspring Trace Lawrenceville, GA 30045 Open 7 Days a Week 9 AM to 8 PM By Appointment Only www.butcherschoice.com Over 40% of the sales go to Minor ES Product quality is 100% guaranteed EBT accepted if paid “in-store”. Call Brad the Butcher at 770-365-4009 for more information. All beef, chicken, and pork sold by Butcher’s Choice of Atlanta, Inc. is Inspected and approved by the USDA first. The Georgia Department of Agriculture inspects the product for a second time along with inspections of our vehicles and our main distribution center, ensuring nothing Order online at ButchersChoice.com less than the highest quality product will be passed on to our customers. or 1/2 CASE STEAK VARIETY OR 1/2 CASE ANGUS STRIPS OR 1/2 CASE FILET MIGNON ONLY 4 USDA Choice Strip Steaks Jumbo EZ Peel Shrimp 8 USDA Choice Ranch Filets* Catfish Filets # 8 USDA Choice Sirloin Filets* # Peeled & Deveined Shrimp 1 8 USDA Choice Peppercorn Steaks 4 Flounder Filets 4 USDA Select T-Bone Steaks* Salmon Steaks 12 Pure Chopped Steaks -1/3 lbs each* Cooked Shrimp * All Natural Total Weight 16.5 lbs - Individually Criovaced Total Weight 13.5 lbs 10-12 Lemon Pepper 12 Teriyaki Chops 10-12 Southwest All breast filets 4 Thick Center Chops # 10-12 Herb & Garlic individually # 4 6-Piece Ribs 2 10-12 Plain criovaced! 5 8 Bacon-Wrapped Tenderloins 10-12 Italian 2 Seasoned Roasts 18-20 Tenderloins (real breast strips) 8 Center Chops Total Weight 20.5 lbs All Boneless/Skinless Breast Meat Total Weight 18 lbs - All Individually Criovaced # 3 # 6 (12 lbs - each individually criovaced) (4 ounces each, 2 per vacpac) Total Weight 6 lbs SELECTION AND QUANTITIES MAY VARY Customer Name ________________________________________ FULL CASE HALF CASE Phone ________________________________________________ Steak Variety Case ______ ______ Address ______________________________________________ Certified Angus Strips ______ ______ Email _________________________________________________ Certified Angus Filet Mignons ______ ______ Student’s Name ________________________________________ Seafood Variety Case ______ Chicken Variety Case ______ To pay by credit card, call Brad “The Butcher” at Pork Variety Case ______ 770-356-4009 or order by credit card 24/7 at the Proud A+ Rated member of The Better Business Bureau! butcherschoice.com fundraiser page. www.butcherschoice.com .

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Butcher Job Description
Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here. Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities.
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WEHRLE at CAYUGA WEDNESDAY CORNED BEEF
KITCHEN CATERING CHOICES Charlie the Butcher’s Catering Center 446 Cayuga Road, Cheektowaga 626-9722 • PICK UP Choose from our sliced roast beef, kummelweck rolls, ethnic sausage, double smoked ham roast turkey and cooked prime rib. • DROP OFF Great for meetings, social functions. Delivered TONIGHT’S DINNER and set-up - including meat, rolls, salad, condiments, plates, napkins and silverware. MONDAY BAKED HAM .................. 8.99 • FULL SERVICE Be a guest and let Charlie carve the meat, From the butcher shop, Charlie carves his double smoked ham off the bring the salads, set-up and clean-up. bone, served with honey mustard, potatoes and a vegetable. “CARVING BEEF ON WECK” TUESDAY MEAT LOAF ................... 8.99 Hi Everybody, Dine In • Take Out • Take Home Two slices of old fashion meat loaf with gravy, mashed potatoes and I’m proud to say since 1914, our Butcher Shop has spanned a vegetable. three generations. My grandfather, Charles E. Roesch, started this company by offering fresh meats and poultry when times were simple. WEHRLE at CAYUGA WEDNESDAY CORNED BEEF ...... 11.99 In addition to being a successful businessman, he served as the mayor 1065 Wehrle Dr. at Cayuga Lean, tender corned beef brisket, boiled cabbage, carrots, potatoes and of the City of Buffalo from 1930 to 1934. “1 mile from the Buffalo Airport” Broadway Market Polish Rye bread. My father, Charles J. Roesch, continued the family tradition as he maintained quality and service in the prosperous Broadway Market. Serving Lunch and Dinner THURSDAY PRIME RIB ............... 11.99 I’m Charles W. Roesch, better known as Charlie the Butcher Monday - Saturday 10 a.m.
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Features Butcher Boards
Our seasonal deli meats and cheeses are inspired by the We proudly offer 100% grass fed beef, bison, and lamb that are farm raised as original butcher’s shop opened in this location in 1934. well as our free-range, antibiotic-free Amish chicken. BY NURTURING THE ENVIRONMENT AND PRESERVING THE CRAFT OF FOOD ARTISANS, WE SIGNATURES ARE SUPPORTING THE LOCAL AGRICULTURAL BURGERS & SUCH FROM THE HEN BUTCHER’S CLASSIC $13 MEATBALL $12 ECONOMY AND CONTRIBUTING TO CHANGE THAT THE DINER $13 BUTTERMILK MARINATED, SPICY CAPOCOLLO, SALAMI, HAM, HOOSIER GRASS FED MEATBALLS, CURED TWO PERFECT 1/4 LB PATTIES FLAT & CRISPY, SEASONED & GOLDEN FRIED SHARP CHEDDAR, BACON, GARLIC AIOLI, PICKLE WILL ONE DAY MAKE CLEANER, NUTRITIOUS, YOUR CHOICE OF CAJUN OR CLASSIC FRIED PROVOLONE, LTO, MAYO, DIJON, MEAT SAUCE, MOZZARELLA, ARUGULA, HOUSE ITALIAN GARLIC BREAD BETTER TASTING FOOD AVAILABLE TO EVERYONE. BIG AL $14 FRIED CHICKEN SANDWICH $12 SHREDDED BUFFALO $12 BACON, PULLED PORK BELLY, CARAMELIZED ITALIAN $13 Good karma never tasted so good! ONIONS, PICKLED RED ONIONS, JAMESON BBQ LETTUCE, TOMATO, SOPO SAUCE, SOPPRESSATA, SPICY CAPOCOLLO, GRILLED CHICKEN, HOUSE BUFFALO SAUCE, PICKLES, BRIOCHE BUN PEPPERONI, MOZZARELLA, HOUSE ITALIAN, BLUE CHEESE SLAW, SPINACH, TOMATO EL GUAPO $12 HOUSE GIARDINIERA, LTO, MAYO, DIJON TURKEY PESTO $13 PEPPERJACK, ROASTED PEPPERS, JALAPEÑOS, THE PICNIC MAPLE FARMS REFRIED BEANS, SOPO SAUCE LEMON CHICKEN CLUB $12 SMOKING GOOSE SMOKED TURKEY, BLACKENED 1-2 PEOPLE $17 2-3 PEOPLE $25 ARUGULA, POACHED TOMATOES, RED ON- DRUNKEN CHEESE CHICAGO CUT $13 SMOKED CHICKEN BREAST, BACON, LETTUCE, CHICKEN SHARE ‘BASKET’ OF OUR SIGNATURE BUTTER- IONS, PESTO, GREEN RANCH MOZZARELLA ON HAVARTI, ARUGULA, CARAMELIZED ONIONS, TOMATO MIXED WITH A LEMON TARRAGON QUESADILLAS $10 CURDS $9 MILK FRIED CHICKEN TENDERS.
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Raising Ducks Intended for Consumption
eXtension Raising Ducks Intended for Consumption articles.extension.org/pages/69518/raising-ducks-intended-for-consumption Written by: Dr. Jacquie Jacob, University of Kentucky There are two important questions you should ask yourself before starting a small flock of meat ducks: What do you want to accomplish with a home flock? It is unlikely that you will be able to produce duck products for less than you can purchase them at the grocery store. A home duck flock, however, is a good 4H/FFA or family project. Are you up to the challenge of taking care of a flock of ducks for several weeks? Ducks, like all poultry, require daily care every day, including weekends and holidays. Consider the time and effort required for the care of the flock before deciding to start a poultry flock of any kind. Some additional questions to consider: Do the local zoning regulations permit you to raise poultry? Laws and ordinances in some communities may prohibit or restrict such activities in your neighborhood. Do you have the necessary equipment? Housing: Ducks need a clean, dry, draft-free shelter that provides at least 4 sq. ft. of space per duck. Ducks do not need water to swim in, but do require fresh water to consume. They drink a lot of water, resulting in very watery manure that must be cleaned on a daily basis. Ducks also like to splash in water, so it is important to have a waterer that limits spillage. Heat source: Ducks require a heat source, such as a heat lamp. Bedding material: Ducklings need some form of bedding or litter to help keep them warm and to absorb moisture.
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Natural Rendering: Composting Livestock Mortality and Butcher Waste
Cornell Waste Management Institute Department of Crop & Soil Sciences Rice Hall • Ithaca, NY 14853 (607)255-1187 http://cwmi.css.cornell.edu E-Mail: [email protected] Natural Rendering: Composting Livestock Mortality and Butcher Waste On-Farm Mortality - Current Situation In the year 2001, there were 670,000 milk cows and 80,000 beef cows in New York State (Source: NYS Until recently rendering plants have offered prompt, Agriculture Statistic Service, www.nass.usda.gov/ny). reasonably priced pickup of dead livestock at the farm. With a typical death loss in dairy herds of two percent However, recent declines in prices of hides, tallow, each year and beef herds of one-half percent per year, meat and bone meal and the other useful commodities and a disposal cost of $30-70 per head, the state’s produced from animal carcasses have curtailed many livestock producers could save over half a million rendering operations. In 2002, remaining plants are dollars with an easily managed, low cost mortality charging up to $70 for cows, $60 for pigs and $200 per disposal alternative. horse to pickup animal carcasses from farms in their area. As a result, many livestock farms no longer have Butcher Residuals - Current Situation affordable access to rendering service. In many rural communities, the custom butcher busi- Many livestock producers are unsure of what they ness is important to the survival of small farm opera- should or could be doing to properly dispose of the tions that raise livestock. These businesses provide a occasional animal carcass. Brief anonymous surveys critical service by processing farm-raised animals into a conducted in western New York and northern Pennsyl- salable retail product — table-ready meat.
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Meat Establishment Directory 2020-2021
Meat Establishment Directory 2020-2021 Wisconsin Department of Agriculture, Trade and Consumer Protection Division of Food and Recreational Safety Bureau of Meat and Poultry Businesses P-DFRS0168 (rev. 10/2020) Tables of Contents How to Use this Directory ................................................................................................................. 1 Section 1: Listed alphabetically by county name A: Custom meat establishments............................................................................................ 2 B: Official meat establishments............................................................................................ 4 Section 2: Listed numerically by establishment number A: Custom meat establishments............................................................................................ 11 B: Official meat establishments............................................................................................ 12 Section 3: Listed alphabetically by establishment name A: Custom meat establishments............................................................................................ 17 B: Official meat establishments............................................................................................ 18 Section 4: State meat inspectors......................................................................................................... 24 Section 5: Inspected and uninspected poultry slaughter plants.......................................................... 25 How to Use this
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HACCP Plan Revised March 2011
NMPAN MSU HACCP plan revised March 2011 Mobile Slaughter Unit Name of the business/responsible entity USDA Facility Number: 00000 Model HACCP Plan Slaughter: beef, swine, goat, and lamb (list all species you intend to slaughter) Mailing Address of Organization Address City, State, Zip Mobile Unit is parked at: Location address City, State, Zip Phone number Name and title of MSU’s HACCP Coordinator Date HACCP trained in accordance with the requirements of Sec. 417.7. Available to name of business/responsible entity for reassessment 1 NMPAN MSU HACCP plan revised March 2011 Name of the business/responsible entity HACCP Plan for Mobile Harvest Unit Operations Revision Date Reason for Reassessment Signature of MSU’s HACCP Number Coordinator This Plan will be reassessed a minimum of once per calendar year or whenever changes occur that could affect the hazard analysis or alter the HACCP plan. 9 CFR 417.4 (a) (3) 2 NMPAN MSU HACCP plan revised March 2011 Process Category Description Slaughter: beef Product Name Beef Common Name Beef Beef Edible Offal (or “Variety Meats”) Intended Product Use Carcasses, Quarters Variety Meats: no further processing Packaging Carcasses, Quarters: None Variety Meats: butcher paper, freezer wrap, or plastic bags Storage of Beef and Temperature Regulation Stored in Mobile Processing Unit cooler maintained at 40 degrees or lower for transport to a USDA inspected processing facility for further processing Sales of Beef Beef will be further processed for sale at a USDA inspected processing plant (give plant name) or carcasses will be sold and delivered to retail-exempt operations. Labeling Instructions: Carcasses and edible offal (livers, hearts, and tongues) are labeled with the USDA inspection legend.
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Beef Breakdown.Indd
Your Beef Breakdown, Explained If you have ever purchased a quarter, a side or a whole 14- to 21-day period. During this aging process the meat Loin and Round, all possess di erent beef carcass, chances are you have wondered why you have develops avor, and most importantly, becomes more taste characteristics because they are received less meat than expected. e average weight of a tender. Unfortunately, a small amount of weight is lost made up of di erent muscles with live steer or heifer ready for harvest is 1,300 pounds! So during the aging process due to water evaporation. di erent tenderness levels, di erent how much of this product should you expect to receive in Carcass to Cuts fat contents and varying avor pro les. edible meat products? For instance, the Chuck and Round After the carcass is properly aged, it is ready to be are most commonly seen in roast Steer to Carcass broken down into retail cuts. On average, 21 percent of form, but Round Roasts are much In order to change a 1,300-pound beef animal into edible each carcass is inedible bone, fat and connective tissue. leaner (have less fat) than those from meat product, butchers rst have to convert it into a Once the carcass is fabricated and inedible objects are the Chuck and therefore will have a carcass by removing the hide, head and internal organs. removed, a whole carcass will yield about 639 pounds of less intense avor. e Rib and Loin On average, only 62 percent of the animal’s original edible beef product.
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The Butcher Stole My Meat
The butcher kept your meat? by Dr. Christopher R. Raines, Assistant Professor Department of Dairy & Animal Science The Pennsylvania State University No, the butcher probably did not keep your meat. Ever since the first butcher processed a meat animal, the customer has wondered what happened to some of their meat. How could it be that a 1,200 pound steer left you with only 475 pounds of beef? Or that a 250 pound hog generated only 125 pounds of pork? What might seem like a reasonable answer - that the butcher kept your meat - is very unlikely. Take into consideration what happens during the conversion of a market animal into cut and packaged meat, and chances are the math will make more sense. This brief guide is intended to serve as a general base for meat product return and may not fully account for slight variations that different animals and butcher orders may incur. Step 1: Converting an animal into a carcass Dressing percentage (DP) relates the weight of the carcass to the weight of the live animal and is calculated as: (Carcass Weight ÷ Live Weight) × 100. This can be affected by many things, such as gut fill, fatness, mud on the hide, or shorn versus unshorn. Very fat animals have higher dressing percentages than light very lean animals. ~70% ~60% ~50% The average dressing The average dressing The average dressing percentage for hogs is percentage for cattle is percentage for sheep is about 70-72%. about 60-62%. about 50%. Example: Example: Example: Live weight = 245 lbs. Live weight = 1312 lbs.
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Butcher - Thornton’S Sausage Company
Butcher - Thornton’s Sausage Company Job Summary Do you have a knowledge of meat cuts and love to help people prepare their tasty dinners? We would like you to join our team as a butcher to assist our customers with choosing the right meat. You will have the chance to use knowledge of preparing meats for cooking to reduce the workload of our clients after purchasing our products. You will also have the opportunity to educate others on the best way to prepare and cook the prime cuts. You will coordinate deliveries and ensure that all of our selections remain unspoiled and of the best quality. You will be provided with training to further your education in the industry. Responsibilities: Department Process ● Create and improve systematic processes in the department ● Work with Sausage Production Supervisor on vendor and product selection and pricing. ● Maintain systems to ensure cleanliness, product rotation, accurate ordering and production pars, and overall daily production efficiency ● Responsible for carrying out all HACCP procedures, including assisting in recall procedures ● Maintain accurate transfer and credit logs ● Help provide data to aide in timely price updates and accurate price records ● Maintain a system for grind logs, yield logs, batch and cutting tests. ● Participate in quarterly inventory counts ● Arrange cuts of meat and place them in an attractive manner in the display case so that customers will wish to purchase them. ● Weigh, label and price a variety of cuts of meat for on-demand selections by customers in an efficient manner that keeps customers satisfied. ● Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired.
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Nash's Pork Is a Product of the North Olympic Peninsula!
Pricing Nash’s Pork is Unique! Nash’s Nash’s Organic Produce charges $4.00 per When considering buying meat from a pound for the hanging weight of the hog. Sale local farm, keep in mind that the animal you are Pork pricing happens occasionally. Sunrise Meats has purchasing is nothing like commercial meat from is a a separate fee for cutting, wrapping and curing, the supermarket. which varies depending on your specifications. • It is antibiotic and hormone free. It averages about $.55 for cut/wrap and $.65 per • It is naturally and humanely raised. Product pound for curing bacon and ham. The less you • It is fantastically more flavorful and healthy have cured, the less you will pay. than industrial pork. of the • You are supporting an area farmer, the local Total Cost Example — Half hog agricultural community, and the jobs it provides. North 87.5 lb. hanging weight = • Your food dollars are staying in your $4.00/lb. to the Farm $350.00 community where they will be spent again, Olympic Sunrise Meats cut/wrap 87.5 lbs. $ 48.13 keeping our local economy stable and prosperous. Peninsula! Sunrise Meats curing, 15 lbs. $ 9.75 Total cost of final product $407.88 For More Information • Nash’s pigs are fed organic Total weight received back from butcher Check our website at nashsorganicproduce.com barley grown on his farm (approx 75% of hanging weight) = 66 lbs. for information on the pork program, to sign up for the Buying Club, or to put a deposit on a half or and local whey from Mount Total price per pound for final product $ 6.18 Townsend Creamery, in Port whole pig.
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Your Butcher Frank-Meat Price Sheet
Your Butcher,Frank 900 Coffman Street We will provide the best service & quality at Longmont, Colorado 80501 Franks. Every meat item you buy is wrapped JUST CALL US. ORDER BY PHONE - 772 3281 in the finest quality freezer paper to provide Open Tuesday - Saturday: 8:00 - 6:00 the best to our customers. FREEZER BUNDLE SPECIAL FREEZER BUNDLE SPECIAL FREEZER BUNDLE SPECIAL Includes: 5 lb. Ground Beef Includes: 5 lb. Ground Beef Includes: 5 lb. Ground Beef 2 lb. Country Style Ribs 3 lb. Pork Chops 3 lb. Chicken 2 lb. Bratwurst 2 lb. Country Style Ribs 3 lb. Pork Chops 1 lb. Cntry. Sty. Sausages 2 lb. Beef Patties 2 lb. Bratwurst 1 lb. Wieners 1 lb. Bacon 1 lb. Hot Dogs 2 lb. Short Ribs 1 lb. Wieners 1 lb. Country Style Pork Sausage 13 lbs. 99 14 lbs. 99 $76 $80 15 lbs. $7699 Includes: 4 lb. Ground Beef Includes: 10 lb. Ground Beef Includes: 6 lb. Chicken 3 lb. Rib Steak 9 lb. Chicken 4 lb. Ground Beef 3 lb. Chuck Steak 2 lb. Short ribs 3 lb. Chuck Roast 4 lb. Short Ribs 3 lb. Top Round Steak 3 lb. Round Steak 3 lb. Pork Chops 3 lb. English Roast 3 lb. Pork Chops 1 lb. Stew 2 lb. Bacon 2 lb. Stew 1 lb. Sausage 2 lb. Short Ribs 18 lbs. 99 1 lb. Bratwurst YES! $151 30 lbs. 99 E $162 24 lbs. $13899 Includes: 6 lb. Chicken Includes: 5 lb. Ground Beef Includes: 3 lb. Pork Roast Y 3 lb. Bnls. Chuck Roast 6 lb.
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