Pork collar snake river

[dmprantz]

Originally Posted by drbbq

That was a completely different deal. There was a guy there from the National Restaurant Association who'd written the rules and was responsible for enforcing them. We were just discussing it for TV.

Fair enough. I obviously wasn't there, and it wasn't KCBS anyway. I just thought that the point Guy raised about it not being something the butcher could have done for them interesting. This reminds me of that because a big part of what we are talking about, does it matter if you trim the meat or the butcher does?

dmp

[roksmith]

How could it? You're not required to have untrimmed meat at inspection time.

[Juggy D Beerman]

Once again, I will tell my version of how the pork parting rule evolved. (Bunny, if you are reading this, please correct me if I am mistaken. I know you and Rich were around in 1993 when the pork rule was changed.)

Prior to 1993, the KCBS had little restrictions on what could be submitted as a pork entry. Country-style ribs from the loin were allowed to be submitted as a rib entry. They were also allowed as a pork entry as long as you had not submitted them as your rib entry. ANY cut of pork was allowed to be submitted as long as the cut was not spare or back ribs. This meant loin cuts, tenderloin, pork steak, economy style (shoulder cut) ribs, ham steaks, ham and any other pork cut could be submitted.

When the rule was changed to pork shoulder/Boston butt/picnic weighing at least five pounds, there were teams trying to circumvent this rule. Once the meat was inspected, some teams would cut the shoulder into smaller cuts such as economy style ribs or pork steaks. This brought about the clause about the parting rule that some people think makes no sense.

Stouts,

Juggy

[Finney]

Originally Posted by Jorge

I've yet to see a definitive description of what a pork collar actually is; that comes from a recognized authority.

Your statement (even before you posted it) is the exact reason I keep posting to this thread.
Everyone was so quick to say that it is illegal without knowing what one was...

All of Europe and Australia (and I'm sure other places) call what we call a "Boston Butt", a "Collar Butt".

Now I still have no idea what SRF is selling. But just the fact that it's under 5 lbs makes it illegal.

[roksmith]

Completely agree. Now, if you call them up and specifically ask for one that is 5.1 lbs.. is it legal?

..that's assuming that it is indeed a special trim of a regular butt.
..btw I have an email into them asking what the heck it is and why they advertise it as for BBQ comps when it's under 5lbs.

[drbbq]

Originally Posted by roksmith

Here is a reference document from the European Trade Commission on Meat Standardization.
http://www.unece.org/trade/agr/meeti...a01_Rev01e.pdf
It says that the collar butt and butt are interchangable and both are names for the Upper Shoulder(Boston Butt).

That's good news for the cheaters when KCBS starts sanctioning contests in Europe.

[Finney]

Originally Posted by drbbq

That's good news for the cheaters when KCBS starts sanctioning contests in Europe.

That was funny... (whether you meant it to be, or not)

[roksmith]

It's the same hunk of meat Ray.
Awfully rude of Europe not to use an American term to name their cuts of pork.

[dmprantz]

Originally Posted by drbbq

That's good news for the cheaters when KCBS starts sanctioning contests in Europe.

Now I'll go back to one of my original questions on this thread: Are you saying that people are cheaters because it has a different name or because it is something else?

dmp

[Alexa RnQ]

Originally Posted by Finney

That was funny... (whether you meant it to be, or not)

What's hilarious is that people will turn themselves inside out trying to skate on the thin edge of logistics when a pork butt is the most forgiving meat in the lineup.

[Jorge]

Originally Posted by roksmith

Completely agree. Now, if you call them up and specifically ask for one that is 5.1 lbs.. is it legal?

..that's assuming that it is indeed a special trim of a regular butt.
..btw I have an email into them asking what the heck it is and why they advertise it as for BBQ comps when it's under 5lbs.

Based on pictures I've seen there is no standard in the US, and that's a huge part of the issue.

There is a huge opportunity for growth in competition BBQ at this point. KCBS and cooks, both have an obligation to deal with it responsibly at this point. If it turns into boxing, with the corruption and cheating, it's dead. If it's managed properly there is the opportunity for growth that can benefit everyone.

I hope enough people get that, because the window of opportunity isn't going to be open forever.

[Finney]

Originally Posted by DivaHerself

What's hilarious is that people will turn themselves inside out trying to skate on the thin edge of logistics when a pork butt is the most forgiving meat in the lineup.

Hey, I buy my butts at Sam's, RD, or the supermarket... I'm just debating the legalities of the cut...

[roksmith]

I'm just arguing because it's fun.

btw... do we sanction any events in Boston? If so, better take your Boston Butt with you. They don't call them Boston Butts there either.

[drbbq]

Originally Posted by dmprantz

Now I'll go back to one of my original questions on this thread: Are you saying that people are cheaters because it has a different name or because it is something else?

dmp

I'm not getting into the hair splitting and nit picking. A butt is a butt and if those things are butts and they weigh over 5 lbs they're legal.
When somebody gets beat out of big money with one we're probably going to find out from a court.

Maybe somebody should ask SRF to change the name. And then maybe there's some obscure country that considers 4lbs to be the same as 5 lbs in the US. Then we'll be all set.

[drbbq]

Originally Posted by DivaHerself

What's hilarious is that people will turn themselves inside out trying to skate on the thin edge of logistics when a pork butt is the most forgiving meat in the lineup.

Well it is the internet.