RE: Re: RE: How long before turn in should I start slicing m
Hey Rod - Nice to see you posting here. Get over to cattle call and introduce your self.
Elvis - At Asbury, we were working pretty well. We didn't have any problems with turn in times. No one ran to the judges table at this contest.
I was arranging the boxes and shooting for turn-in right in the middle of the 10 minute window. The turn-in table was maybe 150 feet from our booth, so distance wasn't an issue. I'd start yelling at Phil that I wanted the meat about 10 minutes before the window, which meant that I'd get it about 2 or 3 minutes before. That gave me 5 minues to arrange and primp the meat, which included any last minute glazing or juicing.
So to answer your question about slicing, we started slicing about 1:15 0r 1:20 which is about 10 to 15 minutes prior to turn-in. Worked out pretty well.