Quote:
Originally Posted by drbbq
Don't the rules say that your meat needs to stay in your spot? Seems like that would make it illegal to turn in meat that was ever in another spot after inspection.
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If you have 2 teams, 2 spots, 2 sets of meat, 2 separate meat inspections, I don't see why the meat would ever need to leave it's spot.
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Paul Ostrom
The Pickled Pig
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