Comments on: LEARN MEAT CUTTING

By: sanjay

sanjay — Fri, 19 Feb 2010 08:50:07 +0000

sir please mail me you address of mumbai

By: Edward

Edward — Tue, 16 Feb 2010 17:55:52 +0000

yes i have a complete set of meat cutting home study books. there are 25 books in all. they are titled profitable meat cutting and successful meat merchandising. they are from mational school of meat cutting toledo 4, ohio. they are copyright 1942 revised and copyrighted 1947. i want to know if they are worth anything. thanks.

By: Arie J. Griffioen

Arie J. Griffioen — Mon, 15 Feb 2010 15:20:23 +0000

I recently found my Dad’s diploma (1950) from the National School of Meat Cutting, Home Training Division, Inc., Toledo. He was Arie Griffioen, Jr and died in 1997. The diploma was signed by the Director, John Bla(?)son and the President, Thomas E. Lattus(?) My guess is that he was sent there by Lenger’s Supermarket in Grand Rapids, MI.

Anybody remember him, or the school around this time?

By: Chester Stout

Chester Stout — Sun, 20 Dec 2009 23:41:23 +0000

In the 1940’s my Father, William King John Stout, taught at the Toledo meat cutting school. He went on to be head meat cutter for the Alber’s grocery chain in the late 40’s till his death in 1952. I did not follow in his foot steps. I was only 9yrs old at the time of his death, but I can remember the times when he would take me to the store with him and try to teach me to cut meat. Is there any records or photos of him from when he was there.

By: Firebrand38

Firebrand38 — Mon, 14 Dec 2009 00:49:10 +0000

Dave N: I’ve only ever seen the one since it’s a primal cut from a single muscle http://www.askthemeatman.com/b.....l_cuts.htm

I mean, come on if it really bothered you, go buy a flank steak and slice it to find the “seven different grains” running through it.

Or watch this http://www.youtube.com/watch?v=m_WF-aUCOCk

By: Dave N

Dave N — Mon, 14 Dec 2009 00:31:45 +0000

Back in 1964 while training in the military at Fort Lewis, WA I was told that there are seven different grains in a flank steak. I have been unable to verify this and wonder if anyone has any information.

By: bob

bob — Sat, 08 Aug 2009 18:33:52 +0000

need more info on school were can i find it.bob

By: jeff

jeff — Mon, 15 Jun 2009 20:40:01 +0000

A book was passed down to me as i became a meat cutter. Its a big book with many pages with the title National School of Meat Cutting. It was published in 1942. It explains everything from tools you need to cutting beef, pork, veal, mutton, ect. pretty much its all you need to know to run your own meat dep. I was wondering if this book had much value.

By: Charlie

Charlie — Sun, 15 Jun 2008 19:49:04 +0000

Sorry Ronald, I only have the ad, not the actual material.

By: Ronald Brathwaite

Ronald Brathwaite — Sat, 14 Jun 2008 20:47:20 +0000

Dear sir
I am a past student this school (october 9 ,1982)student number 167
and a member of the booster’s club.I am requsting permission to use
the lesson assignment on meat cutting,lamb,beef,pork and other infomation in the reference outline,as training course handouts.please email permission and whatever charges to be paid with payment information or post to Ronald Brathwaite.
474 west terrace,
st.James,
Barbados,
West Indies.

By: Anne

Anne — Wed, 09 Apr 2008 18:15:13 +0000

Catalog? I can’t see one short 8 week course needing that much explanation. I’m sure they meant something more like ‘brochure’, but I can’t help picturing being able to choose different classes (like a modern college course catalog). Choosing from learning how to cut up pigs and cows or elk and seals (depending on where you live in the country).