MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 07-30-2010, 09:21 AM   #1
Cliff H.
is One Chatty Farker
 
Cliff H.'s Avatar
 
Join Date: 03-03-07
Location: Jonesboro Arkansas
Default Meat Inspection

I have a local guy who is raising, slaughtering and packaging beef. Good stuff. Drug free beef. Well fed.

I don't know if his beef is USDA inspected or not, as I am having to get in line for packer briskets from this producer.

I am looking in the KCBS rules and can't find anything pertaining to grading.

Are there any specific rules ?
__________________
Cliff


Triple 5 Competition BBQ

Formerly know as :

Metro Appliances and More Cooking Team
Cliff H. is offline   Reply With Quote




Old 07-30-2010, 09:32 AM   #2
tmcmaster
is One Chatty Farker
 
Join Date: 09-23-08
Location: York, PA
Default

Here is what they say about it...
Attached Files
File Type: doc KCBS-Meat-Inspections-Guide.doc (160.0 KB, 46 views)
__________________
Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head
tmcmaster is offline   Reply With Quote


Old 07-30-2010, 11:50 AM   #3
Smoke & Beers
is One Chatty Farker
 
Join Date: 09-10-08
Location: Ellis Co. KS
Default

If I remember correctly from my days in the meat industry. If a guy is slaughtering/ processing himself for his own consumption, he does not need to be inspected. If he is selling the meat to customers, he needs to be inspected by State inspectors, but not the USDA. The meat sold does not need to be Graded by a USDA Grade inspector (quality grades as in CAB, Choice, Select...has nothing to do with the cleanliness aspect) UNLESS the person is labeling it as Prime, CAB, Choice or Select for sale. It's been over 10 years, so some things may have changed and state laws may apply...
__________________
~~~~~~~~~~~~~~~~~~~~~~~
Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B]
Blue Weber Performer w/SS top & gas assist
Weber One Touch Gold & a Weber 22 1/2" Silver
Traeger Jr
2 UDS's Born 9-19-08 & 3-6-09
Weber Smokey Joe Platinum
[COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR]

"If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne
Smoke & Beers is offline   Reply With Quote


Old 07-30-2010, 09:45 PM   #4
Pork Barrel Project
Got Wood.
 
Join Date: 05-25-07
Location: Cedar Rapids, IA
Default

I think you may be misinterpreting the meaning of inspection in regard to a KCBS contest. The meat inspection that occurs at a contest is centered on verifying you have the proper cuts for the various categories, the meat has not been pre-cooked or pre-seasoned, and the meat is on ice/refrigerated properly.

The inspection has nothing at all to do with the USDA or its grading standards.

There is also no minimum meat grade requirement in the KCBS. People have won before with Select grade briskets.
Pork Barrel Project is offline   Reply With Quote


Old 07-31-2010, 12:24 AM   #5
Cliff H.
is One Chatty Farker
 
Cliff H.'s Avatar
 
Join Date: 03-03-07
Location: Jonesboro Arkansas
Default

Thanks all.
__________________
Cliff


Triple 5 Competition BBQ

Formerly know as :

Metro Appliances and More Cooking Team
Cliff H. is offline   Reply With Quote


Old 07-31-2010, 07:59 AM   #6
TexEx
On the road to being a farker
 
Join Date: 06-28-07
Location: Venice, FL
Default

I know the question was about KCBS procedure but here is the FBA procedure for those who are interested.

4. MEAT INSPECTION - All meats must be USDA or state DA inspected and passed. No pre-seasoning, injecting, marinating or cooking of any entry is permitted until after inspection by the Official Meat Inspector as appointed by the FBA Representative or the contest organizer. Meat inspection begins at noon on the day prior to the contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the cook team's site until turn in.
__________________
__________________


TexEx Hook'em Horns!
FBA Member. FBA MCBJ.
KCBS 62294
Char-Griller Super Pro. Char-Broil Gasser.
[LEFT][FONT=Arial][I]Orange[/I][/FONT] Thermapen.[/LEFT]
TexEx is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Meat Inspection - Technical Question HawgNationBBQ Competition BBQ 10 04-14-2011 09:34 PM
Noob Question on meat inspection patkline9999 Competition BBQ 6 04-02-2011 11:01 PM
Meat Inspection - KCBS Burk504 Competition BBQ 28 09-25-2009 09:07 PM
Meat Inspection Puppyboy Competition BBQ 14 04-08-2007 06:53 PM
Meat inspection ??'s for a first event. ihbobry Competition BBQ 9 09-11-2006 10:14 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:35 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts