I agree. I also think this is something that should be covered by KCBS and mentioned on the CD and the rules handbook. The cooks are going through great efforts to do as much as they can to get the highest scores from the judges. They already look for the most uniform and consistent pieces of meat. If having multiple cuts of meat can affect their scores as well, they should know ahead of time what they need to do to get the most out of their entry, and not just leave it up to chance on how that judge decides they are going to score that particular day.
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