Trimming Meat B4 Comps

  • Thread starter Sticks&PelletsBBQ
  • Start date
S

Sticks&PelletsBBQ

Guest
According to the KCBS Rules there is nothing stating that I cannot do all of my trimming at home before a competition but I am told that when the meat inspector comes by they will be very skeptical that all I did was trim the meat if the seal is broken.

I can still do the trimming and cryovac seal it back up for freshness but didnt want to have a disqualification when the meat is inspected.


Any suggestions or details on how you handle this since it would save alot of time on Friday before a competition.
 
You shouldn't have to do anything special. You may need to take your pre-trimmed meat out of the packaging so the inspector can get a closer look. Some people save the original label from the packaging, but I am not sure what that proves.

Its legal, don't let a meat inspector tell you it is a problem.
 
doing anything but trimming is pretty obvious, you'll be able to see injection holes in the big pieces, and idk why anyone would brine or marinate chicken for more than a few hours anyways. Ribs, not much there but take off the membrane and trim em up. Keep the label, or receipt to show date of purchase, vac seal if you can.
 
The trimming would be primarily for the chicken and the brisket. Ribs and pork butts arent an issue.
 
idk, trimming is such a PITA, I honestly think for my next comp i am fully trimming everything the nite before. It's cleaner, got a real sink right there to wash up after each meat, can spend a little more time in the comfort of your own home, and lets you arrive that much later to set up and get going, trimming chicken alone takes like 2hrs. Butts and ribs id still pretty up at home and bring them ready to season and put on.
 
I trim as much as possible at home. Always chicken. Sometimes that's it, but I try to do all four when possible.

As for saving receipts or labels, I don't bother since KCBS doesn't require it.
 
Brew-B-Q said:
.. I don't bother since KCBS doesn't require it.
Click to expand...

True, but if the Health Dept shows up at a contest and wants to see them, they can. It's a PITA, and rare, but it happens.

Been trimming before comps for 5 years and haven't had a KCBS rep or Meat inspector question pretrimmed stuff. Just the HD.
 
Russ, you need to cook Rio Rancho....
 
SmokinOkie said:
True, but if the Health Dept shows up at a contest and wants to see them, they can. It's a PITA, and rare, but it happens.

Been trimming before comps for 5 years and haven't had a KCBS rep or Meat inspector question pretrimmed stuff. Just the HD.
Click to expand...

The HD cannot get involved unless you are feeding the public, in that case they would need to do a full inspection. They have no right to get involved with a KCBS event.

I pre trim when possible and have never had a problem.
 
Jacked UP BBQ said:
The HD cannot get involved unless you are feeding the public, in that case they would need to do a full inspection. They have no right to get involved with a KCBS event.

I pre trim when possible and have never had a problem.
Click to expand...
Well that may be true but I know of instances where they came by to inspect. Checked temps as well using IR for surface temp. Bottom line is if they want to get involved the organizer can't stop them and the KCBS has no say. And as petty as it is they are the law in that county/state and can shut down the comp if they want. Contest meat inspectors are antoher story and the Rep can be called in to fix a problem.

Keep labels if going to NV, NM for sure. And if there's peoples choice the odds of an HD inspection in other States go up.
 
The HD has no right to come into a comp where meat is only being served to judges and inspect, it is a private organization. It would be along the lines of inspecting a cookout in your backyard. They may think they have the right because no one ever questions them, I will tell you one thing and that is a fact. If they come marching in my site and had no reason to be there I would tell them to go scratch and use their wanna be authority muscles on someone else. I would pass with flying colors, but I hate when governmental departments stick their noses where they don't belong.
 
Rio Rancho has HD inspectors for prep, hold, ice, hand wash & general knowledge of food safety; FD for fire ext & gas inspector for propane compliance and leak testing of connections.

With all that being said, never had an issue with pre-prep as it is more sanitary to do at home with real running water and covered space.
 
Sticks&PelletsBBQ said:
According to the KCBS Rules there is nothing stating that I cannot do all of my trimming at home before a competition but I am told that when the meat inspector comes by they will be very skeptical that all I did was trim the meat if the seal is broken.

I can still do the trimming and cryovac seal it back up for freshness but didnt want to have a disqualification when the meat is inspected.


Any suggestions or details on how you handle this since it would save alot of time on Friday before a competition.
Click to expand...

We always pre-prep our chicken and brisket...:cool: Never had a problem or inspection from the local HD unless we were vending to the public.
 
On the very rare occasions when a Health Inspector has attempted to go after cook teams at a contest in these parts, all it took was a few cooks going to the organizer and asking for refunds of their entry fee because they were going home.

The Inspector disappears quickly at that point.
 
Jacked UP BBQ said:
The HD cannot get involved unless you are feeding the public, in that case they would need to do a full inspection. They have no right to get involved with a KCBS event.

I pre trim when possible and have never had a problem.
Click to expand...

I hear you and agree and only wish it was that cut and dried, but it's not.

Memphis a few years ago required us to bring our meat labels because they were told the HD would inspect. OKC Bricktown had the same issue.

Rare, absolutely, but it can happen.

Well, not sure I agree with that statement you made being that simple -- it isn't.

No right? Uh, health laws supercede KCBS in any state IF their laws are what they are (they vary by town, county, state, etc). Not sure how my HD inspectors you've dealt with, but more than a few of them believe they have more rights than the Police to do their inspecting.

Luckily most contests don't have to deal with it, but if there's a people's choice or you're feeding judges (which the HD deems to be "public") they just might want to stick they head in to check.

In fives years, I know of it happening twice and it wasn't known and the HD was just a PAIN.

I Don't like it, but how do you argue with a health inspector?

What I've learned to do is ask the contest if there are any HD concerns. 99.9% of the time there aren't.

Russ
 
I could care less if the local HD shows up or not...we are always in compliance with food handling and sanitary regulations even if we are not vending...my family and friends usually get our comp leftovers and the last thing I want is to give them bad meats...:cool:
 
I understand what the health department thinks they have the right to do. I would have to say that 90% of all teams would not pass the health department test. Nothing to do with meating holding temps, but the other stuff like proper hand washing station, test strips for the sanitize, and all the other things that come along with it. I deal with helath departments every weekend vending, and never once was I asked about my comp meat, I guess it could happen, but truly they have no right. Ask them for the ordinance of them having the right to check the food of a private orginization only feeding its members food not for sale?
 
You must log in or register to reply here.

Similar threads

D
Meat Smoking Calculator - Broken?
Replies
2
Views
184
BruceB
BruceB
SmokinAussie
Meat Hub!
Replies
14
Views
235
Hotch
Hotch
Jason TQ
Weston Pro 1100 vs 2600/2100??
2
Replies
20
Views
1K
Big George's BBQ
Big George's BBQ
LYU370
Enliven Salads with Tasty Grilled & Smoked Meats and Join The “Meat Salad” Throwdown! Lasts Thru Mon, Oct 23rd w/Prizes by Simply Marvelous!
Replies
13
Views
900
Big George's BBQ
Big George's BBQ
cayenne
First Brisket on the new BlueSmoke Smoker offset stick burner...
2
Replies
30
Views
2K
Hinds15
H
Back
Top