HELP!! Meat Question...

nmayeux

nmayeux

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The KCBS rules state that we must have pork shoulder in excess of 5lbs, and does this mean that each piece has to be in excess of 5lbs, or can I have several pieces in excess of 5lbs???

My butcher screwed up my order, and instead of having 30lbs of bone in butts, he delivered 30lbs of boneless butts. Although I prefer the bone in butts, the price for this really fresh pork is unbeatable. I need to know asap to make a correction before I go to work this evening.

Thanks in advance for the help,
 
Lots of the top cooks use boneless butts, what I don't know is if the bring a bone in butt to the comps, get it inspected and then debone.

I am 99.9% sure that you cannot just cook boneless butt "pieces" that add up to 5 lbs.

A 5lb butt, boneless, is probably fine.

You would probably get a very quick answer on Basso's forum, but it's down right now.
 
Thanks man, I tried to call KCBS directly, but they couldn't answer the question, and promised to call me back... I might have a butt over 5 lbs, but it will be close, and I don't want to take any chances.
 
It needs to be a 5 lb piece of meat, not pieces adding up to 5lbs. I believe it needs to be cooked as a 5lb piece of meat also. So you couldn't cut up a butt and cook it in less than 5lb pound pieces. Of course 5lb is the minimum size.

Jason
 
Jason is correct. The butt needs to weigh 5lbs. It can be cooked bone in or boneless. The key is that it CAN NOT be parted...
Per KCBS Rules:
7. The Four KCBS Meat Categories:
CHICKEN:
Chicken includes Cornish Game Hen and Kosher Chicken.
PORK RIBS:
Ribs shall include the bone. Country style ribs are prohibited.​
​

PORK: Pork is defined as Boston Butt, Picnic and/or Whole
Shoulder, weighing a minimum of five (5) pounds. Pork shall
be cooked (bone in or bone out) and shall not be parted.
BEEF BRISKET: May be whole brisket, flat, or point.
Corned beef is not allowed.​

 
And there you go! Another problem solved by the brethren!!
 
But you could butterfly the boneless pork butt as long as it stays in one piece. :wink:
It adds alot more bark that way!
 
I don't condone cheating and believe rules should be followed, but I'd be very surprised if any rep looks at the size/weight if you had the ability to put it all in one foodsaver bag.
 
Take the 5# Butt

Butterfly it out really thin, keeping it in 1 piece. Season both sides (think marinade or mop). Roll it up like a braciolle and tie it. Cut it into slices.
 
MilitantSquatter said:
I don't condone cheating and believe rules should be followed, but I'd be very surprised if any rep looks at the size/weight if you had the ability to put it all in one foodsaver bag.
Click to expand...

Be careful when you get your meat, I had a situation last weekend at the Laurie comp where I had three butts two bone in weighing 8-9 lbs each and one boneless weighing just shy of 5 lbs and I was checked out and warned that I couldn't use the small one for turnins and I believe it was noted on the inspection sheets. Inspection was done by the organizers and not the reps. Next time I will have my extra meat in a seperate cooler so as not to raise any questions. They do check.
 
check them all out, you should have at least a few in that case that are of 5lb weight, unless these were small feeder pigs.
We almost always use boneless. And as stated above "must be one piece!!!"
 
yup i always use boneless. And rarely get one under 5 lbs.
 
Ok, this begs the question " Is there an advantage to useing a bonless butt?? The bone slides out so easily, is it an appearence or taste thing?? Or perhaps just more bark?? Realize this might be asking too much for comp reasons, but I was just wondering.
 
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