Help settle a trimming question

monty3777 · 03-03-2011, 12:55 PM

I'm on a good natured fact finding mission because Mark, Jeff, and I can't seem to agree on the rules about trimmed comp meats. We understand that teams can trim meat before a contest. That's not an issue. But we have found ourselves wondering if the meat must be vacuumed packed. One of us believes that it is enough to put the trimmed meat in a Rubbermaid container, two of us suspect that meat must be repackaged and vacuum sealed. Can you folks weigh in so that we can put this issue to rest.

Scottie · 03-03-2011, 12:57 PM

I think as long as the chicken is not with the other meats and can contaminate them, that is suffcient. I vacuum seal for so that nothing gets in with the other meat or the ice... I used to use a clear bag that was double wrapped. Until the bag broke and it filled with water. That sorta freaks me... Now I just throw them in my little Coke fridge in the back of the RV...

Finney · 03-03-2011, 01:31 PM

Large 'zip' bags are fine and I know many teams that do that.
But I like to vac seal my stuff, because like Scottie, I've had a bag leak in the cooler. And that's not good.

Rookie'48 · 03-03-2011, 01:48 PM

Having done the meat inspection for two contests (KCBS), I would say that zip locks are ok, as is wraped in foil, saran wrap, etc. All we were checking was that it wasn't injected or seasoned in any way & that the meat was stored at proper temps.

ModelMaker · 03-03-2011, 03:53 PM

What the old master judge above says...
Ed

WhiskeyBentBBQ · 03-03-2011, 03:55 PM

We have used ziplocks and even trash bags tied off and never had any problem as long as we had the meat at temperature and we always keep the labeling just to be safe.

monty3777 · 03-03-2011, 04:01 PM

So a Rubbermaid or Tupperware container is good to go?

Stoke&Smoke · 03-03-2011, 04:17 PM

long as it's sealed, I haven't seen any additional rules on KCBS. we usually either have ours inspected still in the cryo (trying to get away from that and always trim ahead of time), food server sealed, or at the very least double bagged in ZipLocks

We put it either in a cooler or Carlisle, chicken ALWAYS on the bottom

Rookie'48 · 03-03-2011, 08:24 PM

Quote:

Originally Posted by ModelMaker

What the old master judge above says...
Ed

OLD ??? Why you whipper-snaper .....

Q-Dat · 03-03-2011, 09:26 PM

This is really good to know. I thought it had to be in the packaging from where it was purchased at the time of inspection. Knowing this might just get us a little more sleep!

Rookie'48 · 03-03-2011, 10:47 PM

Quote:

Originally Posted by Q-Dat

This is really good to know. I thought it had to be in the packaging from where it was purchased at the time of inspection. Knowing this might just get us a little more sleep!

I would save the labels just in case someone asked for them. But what about the guy who raises his own hogs - where does he get labels? Although KCBS doesn't even mention labels I have heard of some meat inspectors asking for origonal packaging

.

03-03-2011, 12:55 PM	#1
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	Help settle a trimming question I'm on a good natured fact finding mission because Mark, Jeff, and I can't seem to agree on the rules about trimmed comp meats. We understand that teams can trim meat before a contest. That's not an issue. But we have found ourselves wondering if the meat must be vacuumed packed. One of us believes that it is enough to put the trimmed meat in a Rubbermaid container, two of us suspect that meat must be repackaged and vacuum sealed. Can you folks weigh in so that we can put this issue to rest. __________________ John 21:9

03-03-2011, 12:57 PM	#2
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	I think as long as the chicken is not with the other meats and can contaminate them, that is suffcient. I vacuum seal for so that nothing gets in with the other meat or the ice... I used to use a clear bag that was double wrapped. Until the bag broke and it filled with water. That sorta freaks me... Now I just throw them in my little Coke fridge in the back of the RV... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

03-03-2011, 01:31 PM	#3
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA Downloads: 0 Uploads: 0	Large 'zip' bags are fine and I know many teams that do that. But I like to vac seal my stuff, because like Scottie, I've had a bag leak in the cooler. And that's not good. __________________ Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website

03-03-2011, 01:48 PM	#4
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Having done the meat inspection for two contests (KCBS), I would say that zip locks are ok, as is wraped in foil, saran wrap, etc. All we were checking was that it wasn't injected or seasoned in any way & that the meat was stored at proper temps. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

03-03-2011, 03:53 PM	#5
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	What the old master judge above says... Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

03-03-2011, 03:55 PM	#6
WhiskeyBentBBQ Full Fledged Farker Join Date: 01-17-10 Location: Lakeland, FL Downloads: 0 Uploads: 0	We have used ziplocks and even trash bags tied off and never had any problem as long as we had the meat at temperature and we always keep the labeling just to be safe. __________________ Chad - Whiskey Bent BBQ

03-03-2011, 04:01 PM	#7
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	So a Rubbermaid or Tupperware container is good to go? __________________ John 21:9

03-03-2011, 04:17 PM	#8
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	long as it's sealed, I haven't seen any additional rules on KCBS. we usually either have ours inspected still in the cryo (trying to get away from that and always trim ahead of time), food server sealed, or at the very least double bagged in ZipLocks We put it either in a cooler or Carlisle, chicken ALWAYS on the bottom __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

03-03-2011, 09:26 PM	#10
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	This is really good to know. I thought it had to be in the packaging from where it was purchased at the time of inspection. Knowing this might just get us a little more sleep!

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