cpw
Babbling Farker
From page 2 of this thread (with a few tweaks to fit the new rule):
Forwarded to the Board, we'll see where it goes.
Steve
Makes perfect sense to me, I'll forward Rub's suggestion to the board.
From page 2 of this thread (with a few tweaks to fit the new rule):
Forwarded to the Board, we'll see where it goes.
Steve
it comes down to what the cook considers unwanted parts.
Cheat if you want, you probably won't get caught but if you do remember somebody got banned for 3 years just for wearing a penis apron.
I was debating weather or not to "weigh" in here, but after this, I see no reason not to
As some one who can read, the part that I find interesting is that the rule specifically says that the cut of meat must weigh 4 lb at the time of inspection, not when being placed in the cooker, and it mentions trimming between inspection/weighing and cooking.
The way it's worded, I think it practically encourages people to start out with a "whole" cut and trim away whatever they don't want, whether it's excess or entire muscle groups. Lots of ways to resolve this including allowing it, changing the pre-cook weight, the max-trim weight, or just saying "cheaters will cheat."
I suppose the other question is, at what point does trimming the cut turn it into an illegal cut? I think I heard that there are seven muscle groups in a Pork Butt? Must all seven remain for the cut to be legal and cookable? You aready allow bonless cuts, which convert a 405 to a 405A, and a 406 to a 406A, but you don't allow a long cut shoulder which would be a 403A rather than a 403. There I go geeking out and losing people again. Even still, people can be load 3 lb pieces of meat into their cookers on January 1 the way I read that.
Okay, I'll go back to my corner now.
dmp
Perhaps, perhaps not - When you trim a Beef Tenderloin roast you cut the chain and the head wrap off - These are two fairly large chunks of meat - it's still a tenderloin roast when you're done and it might go from 8 lbs in the cryo to 5lbs finished.Actually it doesn't. The fact that you used the word 'parts' in this sentence says it all. Your parting. In the rule it says the pork must be cooked whole. Once you start removing any muscles from the butt it is no longer whole. It is just part of a pork butt.
Trimming is removing unwanted fat and maybe a little meat to get a uniform shape. While your trimming ask yourself...self if I remove this PART of the butt is it still a whole pork butt. Then when it dawns on you that no it will no longer be a whole pork butt leave it on.
Perhaps, perhaps not - When you trim a Beef Tenderloin roast you cut the chain and the head wrap off - These are two fairly large chunks of meat - it's still a tenderloin roast when you're done and it might go from 8 lbs in the cryo to 5lbs finished.
Another example - I go to the butcher to get butts and they don't have any, All they have are whole shoulders. I don't have time to trim it before going to the contest. I arrive and get the whole shoulder inspected (12 lbs). I then skin and trim it down to a butt-ish looking chunk - Trimming or butchering/breaking down? By your definition of trimming this would be illegal.
I think your making my point for me. You may end up with a tenderloin roast but it's no longer a whole tenderloin. If we had a tenderloin category and the rules said it must be cooked whole then you would have to leave the chain meat, the tail and that large muscle on there.
Grey area, it's no longer a PSMO, but it's still a whole tenderloin. The chain and the head wrap aren't part of the tenderloin muscle.
I've never trimmed a whole shoulder . Please educate me. Are all the muscles for a commercially trimmed butt included in your butt-ish looking chunk. If so legal. If not then you've created an illegal cut of pork.
So if I define Tenderloin as: DSMO Cut weighing a minimum of 10 lbs at inspection that takes away any gray area right ? We've defined what cuts are legal in our pork rule.I'll have to get the wife's porcine anatomy book out to be sure but I believe they remove the digastric muscle when they bone them out. There are 8 muscles in a pork butt btw.1.Omohyoid muscle2.Sternothyroid muscle3.Trapezius muscle4.Triceps brachii muscle5.Deltoid6.Lattissmus dorsi muscle7.Digastric muscle8.Mylohoid
So, with this new rule change for 2014, are the folks who are trimming MM but leaving "in tact" by leaving a sliver of fat cap attached cheating or legal?
Just to nit it up a bit the answer to this is No because pork collars contain portions of the loin between the first and second or even the third rostral ribs. IMPS Boston butts/roasts are broken at the first rostral rib.After inspection can the Butt be trimmed down to the pork collar?
No. The rule allows trimming but after trimming it still has to meet the definition of PORK. Therefore, post trimmed pork should contain all the muscles of the inspected product.
Are you talking about pork collar? If so, there has already been a rep advisory that explicitly states that defines what "Pork" is and pork collar is not a part of that definition. Therefore, illegal meat even with the new rule.
If however you are talking about some other type of pork that would fit the KCBS definition, then I would be curious to know more. :twisted:
Don't they teach reading and COMPREHENSION these days ?
PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those."
Says Boston Butt, Boston Roast , Picnic and/or whole shoulder. Where does it say Pork Collar or SNF Euro Cut pork roast ? Cheat if you want, you probably won't get caught but if you do remember somebody got banned for 3 years just for wearing a penis apron.
All I want is to know what I can cook not how it can be cooked. It amazes me that something so simple can be so difficult. Kcbs should only specify what cuts of meat are legal not how to cook. I don't care if you separate or not.
Bingo!!!!:clap:What the fark was wrong with the rule to start with?
it didn't allow cooking the money muscle by itself.