Comments on: LEARN MEAT CUTTING (Jun, 1964)

By: Rich Marano

Rich Marano — Thu, 02 Feb 2012 20:34:59 +0000

My Dad, Albert Marano, of Waterbury, CT, graduated from the National School of Meat Cutting in December, 1947. I am searching for his class photo.

By: Randy Lee

Randy Lee — Sun, 25 Sep 2011 15:57:40 +0000

I’m looking for course book memorabilia from the national school of meatcutting 33 N. Superior Street Toledo, Ohio. circa say.. 1980.

By: Christina

Christina — Sun, 28 Aug 2011 17:31:30 +0000

Hi! Thought this blog may have interest in a recent eBay listing I have posted ending Sunday September 4, 2011. Feel free to share. If my item does not sell on eBay I will list it on other sites (Bonanza.com). If you have any interest in this item, please contact me through eBay or directly at lostlizardtc@gmail.com .

National School of Meat Cutting Course Book Memorabilia (#320750872033)

http://cgi.ebay.com/ws/eBayISA.....0750872033

By: Ivan Castillo

Ivan Castillo — Fri, 10 Jun 2011 17:05:04 +0000

Oklahoma needs meat cutters!! call me if you are interested!!!! 405-302-6273 x 347

or shoot me an email icastillo@bfl-corp.com

By: Ivan Castillo

Ivan Castillo — Fri, 10 Jun 2011 17:03:18 +0000

People, I work for a grocery chain here in Oklahoma City. We are in Need of meat cutters willing to relocate if you are interested shoot me an email to icastillo@bfl-corp.com or give me a call to 405-302-6273 x347

we offer great pay, benefits, medical, dental, vision, 401k

please also spread the word!!!! let your friends know.

By: Ryan

Ryan — Sun, 27 Mar 2011 07:03:20 +0000

Jim ,do you know what isbn # is ? Would like to research these binders for content. PS I think there’s an opening @ a whole foods here any suggestions.

By: jim

jim — Sat, 26 Mar 2011 01:29:19 +0000

i went to a meat cutting school in the colorado state penitentiary from 87-94 and have 2 of the huge binders with the lessons (50 or so} inside. they are fron the toledo school. Im currently a cutter for whole foods.

By: Pat

Pat — Sun, 13 Mar 2011 04:58:50 +0000

To the person who’s dad went to the national school of meat cutting in Toledo Ohio, My dad also went there and I think it was 1950, His name was Robert Williams, he was from Youngwood Pennsylvania but later moved to Parma Ohio where i was raised. They may have known each other. He passed away in February (2011) at 82 and I an still trying to get over it. I was sorting and found his binders with booklets in them.

By: John

John — Thu, 10 Mar 2011 23:25:06 +0000

Ryan: You can say that again!

By: Ryan

Ryan — Thu, 10 Mar 2011 23:16:29 +0000

I’m a meat cutter in canada and find it hard to get reference books regarding the trade. In response to comment # 10.
I have the complete collection to Thomas fabiccante ;Practicle meat cutting series it is a 3 text book set , I found them seperatly for around $20 each ( They’re all in good bindings/condition) But when I look for the set now it’s worth $650-$700.

By: Ryan

Ryan — Thu, 10 Mar 2011 23:10:44 +0000

By: sagit diwan

sagit diwan — Fri, 25 Feb 2011 16:21:53 +0000

i want to learn meat cutting. how i can get admosson in the scool. what is the proces for internationl student. iam from india and i get admison. pls send the prospect for your school thanks

By: Alvin A. Stumpf

Alvin A. Stumpf — Thu, 27 Jan 2011 23:00:44 +0000

I would appreciate any information about the “National School Of Meat Cutting” Toledo Ohio, particularly from any students.

About the courses, photos of the building, number of students?

I have only heard good things about the school.

We are considering establishing
a school in Northern Ohio for meat cutting and sausage making, been making sausage as Germans for 100 years plus years of meat cutting and training experience.

Contact me at 440.842.5111 or a9stumpf@att.net. 6379 Springwood, Parma Hts. , Ohio 44130

Thanks hope to hear from you……

Al Stumpf

By: wj2a2

wj2a2 — Tue, 07 Dec 2010 02:55:55 +0000

Woops, when I started there, there was another older man who worked meats, usually would be seen leaning over with arms resting on the meat counter. I forgot about him. He may have been a meat cutter, but also have forgotten his name. He also wore glasses and had grey hair going white

By: wj2a2

wj2a2 — Tue, 07 Dec 2010 02:52:20 +0000

I worked at Lenger’s from September, 1973 ‘til some time after high school graduation in 1974, mebbe into 1975. I absolutely hated that place. I’m trying to think who was in the meat department at that time. There was an older gentleman, short and heavy, wore glasses, drove a Cadillac, remember his face but not his name. I believe that he was the head of the meat department. We had several discussions when we took lunch together. The others were much younger, college aged or so.
This was probably after your father worked there.
There was another grocery store further north on Division, also on the west side, smaller than Lenger’s, perhaps your father worked there but I don’t remember them having a meat department. Run by a father and his gorgeous blonde daughter. I remember buying snacks in there but not much else.

By: pete b

pete b — Fri, 03 Dec 2010 12:56:43 +0000

Hi everyone, I graduated from there in 1967. You learned alot in a short period of time. I got a job with Grand Union Supermarkets a week after I graduated. I still have all the books, they are in hard cover binder. The course back then I believe was $250.00. Are they still there?

By: Rocky Lee

Rocky Lee — Mon, 20 Sep 2010 20:54:20 +0000

Response to comment number 9.

I don’t remember the meat cutter’s name, though I grew up 2 blocks from Lenger’s supermarket in Grand Rapids. Went for milk there twice a week at least between 1965 and 1975.

Good luck with your search.

By: Richard Sorenson

Richard Sorenson — Mon, 09 Aug 2010 03:09:51 +0000

I graduateds from Nat’l school of meat cutting, TYoledo, OH in 1960
Joe Kiley from Ireland was in my class.
He moved to Oregon with me after graduation., then went back to Ireland.
I have the big meat cutting book.

By: Richard Romero

Richard Romero — Thu, 22 Jul 2010 05:33:29 +0000

I am a meatcutter in the San Francisco Bay Area and would like to purchase this Book if someone is interested. A co-worker has this book and it is very informative. 408-221-2487

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).