<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>575837</id>
  <title>Old School Butcher Charts</title>
  <published_at>Fri Nov 28 12:59:22 -0800 2008</published_at>
  <post_count>6</post_count>
  <board>
    <id>23</id>
    <name>Ontario (including Toronto)</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4206978</id>
        <content>Can anyone point me in the direction of where to purchase old school butcher charts in Toronto?    Even current ones would be helpful.  Thanks!</content>
        <published_at>Fri Nov 28 12:59:22 -0800 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>84424</id>
          <name>sweets</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4207319</id>
      <content>Here is an online source  http://www.askthemeatman.com/beef%20chart.htm#7beefcharts
$U.S.28 plus shipping for beef and pork laminates, or $45 with old time black and white charts included.</content>
      <published_at>Fri Nov 28 16:53:19 -0800 2008</published_at>
      <parent_id>4206978</parent_id>
      <user>
        <id>56131</id>
        <name>jayt90</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4207442</id>
      <content>I'm not sure if they still have them, but The Monkey's Paw used to have quite a collection of old meat map pamphlets - if I remember correctly, the owner has a particular soft spot for them.

http://monkeyspaw.com/</content>
      <published_at>Fri Nov 28 18:19:24 -0800 2008</published_at>
      <parent_id>4206978</parent_id>
      <user>
        <id>139230</id>
        <name>Wahooty</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4208445</id>
      <content>Meat map? Oh that's funny. That's very, very funny.  Well, here's your problem, you turned left at the flank when you should have gone right on straight to the rump.

I would try eBay also, and failing that, ask at some of the old-school butchers, they've got to get them from someone...

</content>
      <published_at>Sat Nov 29 12:51:50 -0800 2008</published_at>
      <parent_id>4207442</parent_id>
      <user>
        <id>52948</id>
        <name>escoffier</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4208471</id>
      <content>If you enjoy that, you should've seen the guy give an in-depth analysis of the evolution of meat maps over the decades.  Completely deadpan, and hysterical. :)</content>
      <published_at>Sat Nov 29 13:07:53 -0800 2008</published_at>
      <parent_id>4208445</parent_id>
      <user>
        <id>139230</id>
        <name>Wahooty</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4207814</id>
      <content>You could contact the Beef Council of Ontario (i know there is such an entity, not sure of it's exact name) and similarly the Pork, Lamb and Game Council's.  I know I got them for free from them when i was a chef apprentice.</content>
      <published_at>Sat Nov 29 03:35:30 -0800 2008</published_at>
      <parent_id>4206978</parent_id>
      <user>
        <id>237407</id>
        <name>likescrab</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4209084</id>
      <content>You could order free-of-charge from:

http://www.beefinfo.org/
</content>
      <published_at>Sat Nov 29 19:44:04 -0800 2008</published_at>
      <parent_id>4206978</parent_id>
      <user>
        <id>51014</id>
        <name>garlicscapes</name>
      </user>
    </post>
  </posts>
</topic>
