KCBS Pork Rule
- Thread starter White Dog BBQ
- Start date
YankeeBBQ
is Blowin Smoke!
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.
dmprantz
is Blowin Smoke!
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
YankeeBBQ
is Blowin Smoke!
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
Perfect ! Your posting will be enough to distract people from the pork rule LOL.
Slamdunkpro
Babbling Farker
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 after inspection this would be illegal.
YankeeBBQ
is Blowin Smoke!
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.
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.
Slamdunkpro
Babbling Farker
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 muscle
2.Sternothyroid muscle
3.Trapezius muscle
4.Triceps brachii muscle
5.Deltoid
6.Lattissmus dorsi muscle
7.Digastric muscle
8.Mylohoid
YankeeBBQ
is Blowin Smoke!
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.
BMerrill
Full Fledged Farker
The new Pork Rule defined.
The new pork rule: What does it really mean?
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.
The final pork rule (2014) above may not mean what the BOD intended. We can argue our personal interpretation of the meaning of the words in the pork rule or use a crystal ball to interpret the BOD line of thinking, or can we.
To definitively decipher the rule, we must understand about creating rules and regulation specifically what do words mean. Simply, if a word is to be limited or defined in a manner different than found in commonly available dictionaries then the definition must be provided.
The words with the most discussion or “gray area” in their meanings are “trim” , “whole”, and “cooked”; none of which are defined in the rule(s). Therefore, a dictionary must be consulted.
From Merriam Webster:
Trim
verb
1) to cut (something) off something else
2) to remove (something) by cutting
3) to make (something) neat by cutting it
4) to make the size, amount, or extent of (something) smaller
Now we apply the four (4) definitions to the rule by substituting the meanings for the word “trimming”.
The rule: “After trimming, pork shall be cooked whole….”
“After cutting, pork shall be cooked whole….”
“After removing (something) by cutting, pork shall be cooked whole….”
“After making it neat by cutting, pork shall be cooked whole….”
“After making the size, amount, or extent smaller, pork shall be cooked whole….”
Whole
adjective
1) complete or full
2) not lacking or leaving out any part
2) having all the parts
3) not divided or cut into parts or pieces
4) great or large in size, extent, etc.
Referring to the sentence in the rule, “After trimming, pork shall be cooked whole”…... “Whole” is an adjective which qualifies a noun or pronoun in the same sentence. Therefore, we can conclude “whole” is referring to “pork” after the act of trimming.
cook
verb
1) to prepare for eating by a heating process
2) to go through the process of being cooked
The new pork rule when applying common meanings reads like this.
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 (cutting, removing pieces by cutting, making neat by cutting, or making the size, amount, or extent smaller), pork shall be cooked (prepared for eating by heating above *145°) whole (trimmed pork) (bone in or bone out), however, once cooked (prepared for eating by heating above 145°)*, 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."
*145° was added to further define “cooked” because 145° is the lowest temperature pork is considered safe to eat.
Much clearer now isn't it. Maybe not?
Is a pork collar legal?
No. Because pork collars are not defined as "Pork" in the rule even if they come from one of the parts of the shoulder. Refering to the
definition from the Pork Council, all parts contain a bone. Pork collars do not contain bones.
The rule.
"Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder weighing a minimum of four (4) pounds at time of inspection"
The Pork Council defines Pork shoulder as the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm Picnic. The upper part of the shoulder, often called the Boston Blade Roast (also known as Boston- style Butt), comes from the area near the loin and contains the shoulder blade bone.
Is a 4+ pound boneless Butt legal?
Yes, as long as the muscles around the bone are present.
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.
The new pork rule: What does it really mean?
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.
The final pork rule (2014) above may not mean what the BOD intended. We can argue our personal interpretation of the meaning of the words in the pork rule or use a crystal ball to interpret the BOD line of thinking, or can we.
To definitively decipher the rule, we must understand about creating rules and regulation specifically what do words mean. Simply, if a word is to be limited or defined in a manner different than found in commonly available dictionaries then the definition must be provided.
The words with the most discussion or “gray area” in their meanings are “trim” , “whole”, and “cooked”; none of which are defined in the rule(s). Therefore, a dictionary must be consulted.
From Merriam Webster:
Trim
verb
1) to cut (something) off something else
2) to remove (something) by cutting
3) to make (something) neat by cutting it
4) to make the size, amount, or extent of (something) smaller
Now we apply the four (4) definitions to the rule by substituting the meanings for the word “trimming”.
The rule: “After trimming, pork shall be cooked whole….”
“After cutting, pork shall be cooked whole….”
“After removing (something) by cutting, pork shall be cooked whole….”
“After making it neat by cutting, pork shall be cooked whole….”
“After making the size, amount, or extent smaller, pork shall be cooked whole….”
Whole
adjective
1) complete or full
2) not lacking or leaving out any part
2) having all the parts
3) not divided or cut into parts or pieces
4) great or large in size, extent, etc.
Referring to the sentence in the rule, “After trimming, pork shall be cooked whole”…... “Whole” is an adjective which qualifies a noun or pronoun in the same sentence. Therefore, we can conclude “whole” is referring to “pork” after the act of trimming.
cook
verb
1) to prepare for eating by a heating process
2) to go through the process of being cooked
The new pork rule when applying common meanings reads like this.
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 (cutting, removing pieces by cutting, making neat by cutting, or making the size, amount, or extent smaller), pork shall be cooked (prepared for eating by heating above *145°) whole (trimmed pork) (bone in or bone out), however, once cooked (prepared for eating by heating above 145°)*, 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."
*145° was added to further define “cooked” because 145° is the lowest temperature pork is considered safe to eat.
Much clearer now isn't it. Maybe not?
Is a pork collar legal?
No. Because pork collars are not defined as "Pork" in the rule even if they come from one of the parts of the shoulder. Refering to the
definition from the Pork Council, all parts contain a bone. Pork collars do not contain bones.
The rule.
"Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder weighing a minimum of four (4) pounds at time of inspection"
The Pork Council defines Pork shoulder as the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm Picnic. The upper part of the shoulder, often called the Boston Blade Roast (also known as Boston- style Butt), comes from the area near the loin and contains the shoulder blade bone.
Is a 4+ pound boneless Butt legal?
Yes, as long as the muscles around the bone are present.
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.
71-South
is Blowin Smoke!
This is also what I want to know. I could care less about the politics of the rule. I just want to know, from someone who can answer on behalf of the board, if this method is legal.
Smoke'n Ice
is one Smokin' Farker
Another idea for the rule would be as follows:
Current
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.
Suggested
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 minimal trimming with all muscle groups left intact with no separation, 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.
Or simpler yet, eliminate the word "SLICED." Without this word, all of the above conversation is mute.
Current
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.
Suggested
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 minimal trimming with all muscle groups left intact with no separation, 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.
Or simpler yet, eliminate the word "SLICED." Without this word, all of the above conversation is mute.
Slamdunkpro
Babbling Farker
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.
Pappy Q
is Blowin Smoke!
What the fark was wrong with the rule to start with?
Hawg Father of Seoul
is Blowin Smoke!
So a "rep advisory" that is not part of the printed rules supersedes the NEW rules that competitors actually look at. Bullchit!! If KCBS believes that, double bullchit. You should not have to be a lawyer to BBQ.
If I take a pork shoulder and trim it to 4 pounds I am above reproach. The rule states 4 pounds before trimming.
Hawg Father of Seoul
is Blowin Smoke!
Sir. Please refrain from such ad hominem attacks . The fact that a board member would bring penisgate back up after upholding such a suspension is admonishable.
Personally I will still cook mine whole BECAUSE I CAN. You passed this flacid rule for those who can't.
My statement was made because I hate all this "your cheating" Nancing about. Too bad it just made more. BTW if it takes two pages of stuff to explain a rule.... it is not good enough. Work on concision.
Bubba
Full Fledged Farker
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.
Rich Parker
Babbling Farker
Thanks for being upfront and honest how you feel the rules should go as it will make it easier to vote. Good luck in the election.
dirtydingus
Knows what a fatty is.
Bingo!!!!:clap:
MuleTuf
Well-known member
Slow Smokin
it didn't allow cooking the money muscle by itself.
it didn't allow cooking the money muscle by itself.
BMerrill
Full Fledged Farker
The new rule does not allow the money muscle or any muscle to be cooked by it self. Pork must be cooked whole, but does allow for separation after it is done.
First line of the rule defines what pork is.
After trimming it still has to meet the definition of pork.
