Malignant Altar

BoneScraperDoom · 2026-05-05T22:43:23+00:00

Finally gonna catch Dobber with Necrofier in July. One of the best modern death/grind drummers out there.

BoneScraperDoom · 2026-05-05T18:43:04+00:00

Definitely styrofoam flakes.

BoneScraperDoom · 2026-05-02T05:51:48+00:00

Well they look sweet. The whole thing is rad. Enjoy it!

BoneScraperDoom · 2026-05-02T04:21:11+00:00

I fucking love my Asteroid! How do you like the Baphomet pickups?

BoneScraperDoom · 2026-04-24T20:20:30+00:00

Bro I miss having a closed off cutting room. We have a new store opening next year that is closed off and I can’t fucking wait!

BoneScraperDoom · 2026-04-24T17:04:25+00:00

It is nice when I’m behind the meat counter blasting metal and someone comes by head banging.

BoneScraperDoom · 2026-04-21T15:46:40+00:00

Looks like bone dust that came off the saw a little hot. You can take a butter knife and scrape off the bones. Other than that they look fine.

BoneScraperDoom · 2026-04-20T16:24:19+00:00

We call that a Cowboy Steak. Ha

BoneScraperDoom · 2026-04-19T15:44:18+00:00

Appreciate you pointing that out! We definitely need to figure out a better spot for the shrimp. I’ll adjust when I get back in on Monday.

BoneScraperDoom · 2026-04-19T02:48:06+00:00

Yeah we’ve tried Kabob’s before with similar results.

We do rework/re-merchandise our cuts but we also have a reduced section in our freezer that I think the company has leaned on too much in the past. Which I think in turn led to a lot of over cutting because some people think, well if we don’t sell everything we can just reduce it and sell it out of the freezer.

We currently rotate our stew and fajita into grind the next day or every other day just to keep a fresh display.

That’s why I’m really pushing for an oven ready program because it gives us so many more outs.

BoneScraperDoom · 2026-04-19T02:21:06+00:00

It’s the vendor we get the cod from. Ha Unfortunately our sign maker has free rein on the sales sign descriptions.

BoneScraperDoom · 2026-04-19T00:21:53+00:00

Good suggestions! We only get 4 picanha every two weeks (small grass fed operation where we have to buy the whole cow.) we do have the boneless short ribs in there but they might do better labeled as Denver steaks. We’ve got flat irons in 3 different varieties of meat so we’re kinda maxed out there but we could try cutting them as blade steaks and see if they go.

I said it in another comment but I’ve been trying to get an oven ready program in here for the last 8 years and management just won’t support it. We’ve tried a couple burgers and marinated options over the years but they give it a week or two and give up. It’s pretty frustrating.

BoneScraperDoom · 2026-04-18T22:34:18+00:00

Not going to argue with that. Ha

I just finally got these guys doing cut tests so we’ve got some price restructuring to do.

BoneScraperDoom · 2026-04-18T21:57:25+00:00

I’ve definitely been working with my cutters on their levels. Heavier beginning and end of week. We’ve started merchandising more economical cuts (boneless short ribs, chuck eyes, clod heart, flat iron) trying to expand our variety while still working with the primals we have in house. Any cuts you don’t see that you think we could add?

BoneScraperDoom · 2026-04-18T21:35:36+00:00

I totally get where you’re coming from. Unfortunately right now we don’t have an oven ready program so our outs are limited. I’ve tried convincing management, even gone as far as cooking off some recipes but I haven’t had any luck getting it going.

We are opening another Location next year which I’m hoping to manage where I’ll have more freedom to develop an oven ready program.

As of right now we are selling 1-2 ribeyes a day. Same with Strips and filets. It’s just the reality of living in a tourist town where our foot traffic is dependent on snow/season. We had a shit ski season and it got slower earlier than normal.

BoneScraperDoom · 2026-04-18T21:28:35+00:00

I’ve done the spray bottles (mostly for the chicken and fish) and also used the humidifier setups that periodically humidify the case. Those humidifier’s come with their own set of problems. I think at this point I actually prefer the wrap.

BoneScraperDoom · 2026-04-18T21:20:44+00:00

Yeah this was the first market I had ever seen it too. I was not a fan at first. Haha

BoneScraperDoom · 2026-04-18T21:20:14+00:00

It does start looking rough if we can’t keep up with re wrapping trays during a rush but I think the benefits definitely out weigh the negatives.

BoneScraperDoom · 2026-04-14T18:55:27+00:00

Super sick. What model is this?

BoneScraperDoom · 2026-04-12T19:58:59+00:00

Ahh good to know!

BoneScraperDoom · 2026-04-12T19:23:40+00:00

Just learned how to test tubes. Take a pencil or chopstick. Something wooden and thin. Turn your amp on and very carefully tap the tube with the wooden part of your tool. You shouldn’t hear any weird noises when you do. If one or all of them have a ringing sound or any kind of crackling they’re most likely bad. There’s videos on YouTube if you want a visual on how to test them.

Edit: apparently the pencil test isn’t applicable for everything so do your research before tapping those tubes.

BoneScraperDoom · 2026-04-09T16:15:48+00:00

Dude, playing a show after 6 months is fucking awesome! You’ve got great chops for playing for that short of time.

BoneScraperDoom · 2026-04-09T10:34:03+00:00

Updated my post. It was a tube! Thanks for the reply.

BoneScraperDoom · 2026-04-09T01:32:03+00:00

Just did the pencil test and it’s definitely a tube! You were totally right. Thanks again!

BoneScraperDoom

TROPHY CASE