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We Have A New Website - Ask The Meatcutter.com! There Are Many Advantages To Shopping On The New Website: •You Can Pay with Your Amazon Account. •You Can Pay with ApplePay on your iPhone.
•You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: •Save your Shipping and Payment Information for a Quicker Checkout; •Have a Dedicated Webpage with Constantly
Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and •Save Products to Your Favorites List. The New Website Also has Product Reviews and Advanced Search and Navigation.
Shopping on the New Website's Mobile and Tablet Version is Easier and GREATLY Improved! So if you want to place an order on your Mobile Device please go to Ask The Meatcutter. You can still continue shopping here as always.

We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001. We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!

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The Ask The Meatman™
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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

This is Jackson Frozen Food Locker - the physical location of Ask The Meatman.com.  Cotton Meyer started the business in 1949 after he received his "Meat Cutting Diploma" that he obtained through the GI Bill.

Craig Meyer/Owner
is the MEATMAN!

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Cooking Magazines

 

 

Click on the Magazine Cover Here to see a larger view!  Order the "Low Carb Energy" Magazine from Ask The Meatman and Amazon.com for ONLY $19.94 - (6 Issues in 12 Months).Low Carb Energy

6 Issues (12 Months) - ONLY $19.94
(Place your Subscription Order by Clicking The
"Buy From Amazon.com" Box Below)

It's touted by everyone from Hollywood stars to at-home moms, and it is the subject at the top of every best selling books list. So what is "it"? The low-carb lifestyle.

With so many new low-carb products out now, there's really never been a better time to adopt this healthful way of eating. There's also never been a better time for a print magazine devoted to this lifestyle! That's why Low Carb Energy magazine will debut nationwide this May. The magazine is about much more than just recipes and weight loss tips -- it's a complete lifestyle publication.

Be a charter subscriber, and get six information- and recipe-packed issues of Low Carb Energy magazine for just $19.94! That's a $11.50 savings over our newsstand rate. (Cover price is $4.99 per copy -- subscribe now and get a discount of over 33 percent.)

The magazine's regular topics include:

  1. Recipe makeovers: How to make your favorites low-carb
  2. What's new: The latest foods and low-carb goodies
  3. Carb-counting: Clip-and-save guides to food choices
  4. Entertaining: Menus and meal ideas for parties and holidays
  5. Ask the nutritionist: Expert tips & advice
  6. Sharing it: Low-carb meals even carb-lovers will enjoy
  7. Sweet spot: Tricks for appeasing your sweet tooth
  8. Losing it : Low-carb living specifically for weight loss
  9. Staying healthy: Living low-carb for maintenance
  10. Success stories: Readers share their low-carb lifestyles
  11. New here: An intro and tips for people new to low-carb
  12. This life: Inspiration & advice for making healthy lifestyle choices
  13. Celebrity watch: Who's who of low-carbing stars
  14. Fitness: Workouts that complement the low-carb lifestyle

Note: The first bimonthly issue will be out on May 4, 2004.
Order today to be the first to get a copy -- and save 33 percent off the cover price, too!

 

 

 

 

 

 

 

 

 

 

Our Other Book Stores

Curing and Smoking BooksSausage Books
Deer Processing and Cooking #1 Books and VideosDeer Processing and Cooking #2 Books and Videos
Deer Hide Tanning BooksButchering and Raising Hogs & Beefs Books
Smoke Cooking BooksCooking Tips & Secrets Books
Cooking Tips and Secrets #2 BooksMagazines #1

Low Carb Books

Can't Find the Cooking Magazine You Want?
 Here's EVERY Cooking Magazine that Amazon Offers!

Last Updated:  Wednesday, February 10, 2016 03:19 PM

 

 

 

 

 

 

 

Wednesday, February 10, 2016 03:19 PM

 

 


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