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We've Been in Business And Processing Meat Since 1949 - And We've Been Selling Online Since 2001

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The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755
Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
 by E-Mail.

We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday.
 To place a telephone order call
573-837-7651.

We Ship Most Of Our
Orders by USPS
(United States Postal Service).

Heavy or Bulky Items May Be Shipped by UPS.


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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

Cutlery - Knife Steel - Granton - From Ask The Meatman.com

Cutlery - Knife - Storage Pouch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

Miscellaneous - Deli Steak Sheets - From Ask The Meatman

Miscellaneous - Dried Jalapeno Dices - From Ask The Meatman

Miscellaneous - Encapsulated Citric Acid - From Ask The Meatman.com

Miscellaneous - Freezer Bags - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Machine - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Rolls - From Ask The Meatman

Miscellaneous - Ground Red Pepper - From Ask The Meatman

Miscellaneous - Gummed Tape Dispenser - From Ask The Meatman

Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

Miscellaneous - Meat Thermometer -  From Ask The Meatman

Miscellaneous - Potassium Sorbate - From Ask The Meatman

Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

Miscellaneous - Sodium Nitrite (Speed Cure) - From Ask The Meatman

Miscellaneous - Sugar Cure - From Ask The Meatman

BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

BBQ Seasonings & Rubs - Witts - From Ask The Meatman 

BBQ Tools - Steak Flipper - From Ask The Meatman 

Beef & Pork Cutting Charts - Poster Size - From Ask The Meatman 

Beef & Pork Cutting Charts - Notebook Size - From Ask The Meatman 

Meat Cutting Charts - Meat Id Guide Pamphlet - From Ask The Meatman 

High Temperature Cheese's - From Ask The Meatman.com 

Sausage Stuffer - Dakotah Water Powered - From Ask The Meatman 

Shake-On Seasonings - AC Legg - From Ask The Meatman 

Shake-On Seasonings - Spicecraft - From Ask The Meatman 

Smoked Beef Bones For Dogs - From Ask The Meatman 

How-To DVD's - Meat Processing & Slaughtering - From Ask The Meatman 


Thermometers

Winware Meat Probe Therometer - click on the photo to enlargeOrder your Internal Temperature Meat Thermometer from Ask The Meatman Today!Thermometer Back Panel with Cooking Instruction Temperatures
This is probably the
MOST IMPORTANT item needed when cooking/smoking/barbecuing any
Beef, Deer or Pork Cuts! Check the internal temperature of your meat product accurately!
Pocket Probe Meat Thermometer - Winware.

 NEW Lower Price - WAS $9.97 - NOW Only $8.97! - Shipped FREE in the U.S.!

 WAS $14.95 - NOW ONLY $8.97 - and shipped FREE in the U.S.!  Just like the one we use to check the temperatures of our beef and deer sausage, hams, bacons and jowls in our smokehouse.  Perfect for determining when your meat is done in the oven, skillet or grill! (Reminder - do NOT leave the thermometer in the meat the entire time the meat is cooking!)

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!
Have questions about ordering from Ask The Meatman? Read our Ordering Guide by clicking here!

 

1 inch in diameter face

Designed for Accurate Use in Tough Environments

Plastic sheath with clip

0° F to 220°  F range

NSF Approved

Care:  Hand-wash, do not put in dishwasher

Do NOT leave thermometer in meat while cooking

Made In China

*In sausage making or meat processing, temperature is very important both in making sure the meat is properly chilled and in cooking or smoking the sausage to its optimum temperature.
Our thermometers are very economical and should be used in all meat processing.*

We Now Accept Orders By Phone With Credit/Debit Cards!
 Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (Central Standard Time) Monday through Friday.
To place your order by telephone call 573-837-7651

To purchase 1 Pocket Meat Thermometer - (Thunder Group Inc.) for ONLY $8.97 - Just Click on the "Add To Cart" Button Below



 

AS ALWAYS - Shipped FREE!
Think you've found a lower price for a Meat Thermometer on the Web?
 Are you SURE?

For our customers who are looking for an Infrared Thermometer to check the surface temperature of their Jerky, we highly recommend the Fluke FoodPro.  We have been using this Infrared Thermometer for the last 3 years and have never had a problem with it - and we are rather "rough" on our thermometers!  We recommend smoking/drying your Beef or Deer Jerky until the surface temperature reads 165 degrees.  This is the safe temperature recommended by the FSIS. And do not let the Jerky get any higher than this are your Jerky will come out VERY brittle!
You can order one from Amazon from the link below.



USDA Changes Pork Cooking Temperature Guidelines

Get ready to serve up more of "the other white meat"... the U.S. Department of Agriculture recently confirmed that pork can be cooked to an internal temperature of 145 degrees Fahrenheit and allowed to rest 3 minutes before eating. The previously recommended internal temperature of 160 degrees Fahrenheit often resulted in dried out, overcooked pork chops and roasts with the texture and flavor of shoe leather..or at least when I'm cooking! Check out the new pork preparation guidelines on the USDA's site.

The new lower cooking temperature, partially a result of advances in food safety and handling, should result in juicer, more flavorful meat, said to be similar to cooking red meat to a "medium" level of doneness. Changes in breeding practices have made modern-day pork very, very lean yet high in protein. A pork tenderloin trimmed of fat is leaner than even chicken--these new cooking guidelines will help chefs and backyard grill masters alike stop the cooking process while much of the flavor remains!

Perhaps more consumers looking to lower their red meat intake will give pork a second chance, if chicken or turkey was their former go-to? The National Pork Board hopes so I'm sure.

As when cooking and handling any meat, it's important to maintain safe storage and handling practices when preparing pork to these new guidelines. And be sure to check for proper doneness with a good probe thermometer to make sure you've reached 145 degrees Fahrenheit at the thickest part.

 

          Craig,  I have never seen such great service. I ordered my product (Pocket Meat Thermometer) on the afternoon of 30 May, and received it on the 1st of June. in Hinesville, Ga. I will be using it on Sunday. I am going to recommend your Company to all of my friends, and my son. Again, thanks for the great service.


We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.

We Have Since 1949!
And we continue to do so today.

WE ONLY SELL PRODUCTS THAT WE USE!

You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!).

 Find out more of what makes Ask The Meatman.com
 a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!!


We will still gladly accept your orders by regular Postal mail with payment in advance by Money Order or Personal Check. (Sorry, we can no longer accept credit card orders by email, regular mail or phone. We will gladly accept your credit card order on this website 24 hours a day!) - but we ALWAYS accept credit cards online).

Click here to print out our Mail-In Order Form.

ALL Mail-In Orders now receive a 5% Discount!

We have a FREE PDF article on "How To Use A Meat Thermometer".  To view it, just click here.

If you would rather download the FREE PDF "How To Use A Meat Thermometer" article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

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AND find out you have to Register yourself with THAT website
with all sorts of personal information!

And THEN find out they have a minimum order surcharge, or a handling fee
or a Extremely High Shipping Fee!

 And on top of that, your order might takes weeks to receive.

Plus you might find out that they DO NOT ship to P.O. Boxes

Last Updated:  Wednesday, September 17, 2014 05:25 PM

 



 



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