Topics for Meatgistics Livestream
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Thursday (tomorrow) livestream will be a bit different and could possibly be the start of something new. We are going to be mostly discussing meat news on the podcast this week. I think it would be an interesting way to let you guys ask questions or give us your opinion on what is going on in the industry. We did this because I have a ton of stories for this week but we are a few weeks out on the podcast right now as we shot a few episodes during AAMP and if we dont talk about those stories then the stories wont be relevant by the time the podcast is released.
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I have the power!!!Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 bahaha!
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Jonathon This really is an impressive knife. Good reviews. I love the looks and nothing I have every used or seen is close to 3 pounds. The heaver knife would be perfect for chicken, ribs, porkchops, and many other things.
Just wondering, am I too concerned about country or origin? There are some items that just can’t be helped, but should being made in America, or at least allies, matter?
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No question it is a fine knife. Weighing in at 3 pounds, I am sure it is intended for occasional use, chopping up a few chickens or racks of ribs. If I were working on a production line, I might choose a lighter weight tool if I had sling it for more than 30 minutes or so.
Paul
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No question it is a fine knife. Weighing in at 3 pounds, I am sure it is intended for occasional use, chopping up a few chickens or racks of ribs. If I were working on a production line, I might choose a lighter weight tool if I had sling it for more than 30 minutes or so.
processhead When I do chicken for larger event, I typically do from about 20 to 40 chickens. Different from an 8 hour shift for sure.
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Tex_77 hahahaha!!!
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No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon - WOW! Now that’s a Knife!
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No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
Jonathon said in Topics for Meatgistics Livestream:
No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
I guess you’ll have to make it up with double punishment for loosing the bet and I am sure Austin would not disagree!!
Jonathon said in Jon's great adventure that Austin gets to come along on:
We’ve got a bet on heaviest fish and the most fish. Both will be settled on a futurre livestream !
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon are you talking about Gamma Lids for preppers or better vac packing and freezing
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon I’d be interested in maximizing storage of eggs, chicken, and pork
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon Icould see that as very helpful
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon said in Topics for Meatgistics Livestream:
Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
I think it’s a good topic and important topic. Exciting? Not so much.
Topics could include:
Optimal freezer and refrig. storage temps for meat, poultry, and fish.
Shelf life for different fresh and processed products.
Best practices for wrapping and packaging.
How to utilize fresh products nearing end of shelf life into prepared (cooked) dishes that can be eaten or frozen.
Container systems.
Other??? -
Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon definitely agree with processhead I actually teach that for a local group. It is amazing just how much food is wasted because of improper packaging and storage.
I also teach in that class what makes sense and how and when to get larger quantities to break down and store for economy.
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Jonathon definitely agree with processhead I actually teach that for a local group. It is amazing just how much food is wasted because of improper packaging and storage.
I also teach in that class what makes sense and how and when to get larger quantities to break down and store for economy.
Chef What bother’s me the most are the people who “don’t like” leftovers, which it would seem if you dislike them so much then why haven’t you figured out how not to over cook? So many questions come to mind with how people just can toss perfectly good food in the trash. processhead Jonathon
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