FBA pretrimming meats?

cpw · 10-15-2012, 10:08 AM

Doing our first FBA comp this weekend, and just want to make sure it's OK to pre-trim meats. The rules don't say anything explicitly about it, but I figured better safe than sorry.

Thanks!

DawgPhan · 10-15-2012, 10:37 AM

pre-trimming is fine. just bring the labels from the package.

The_Kapn · 10-15-2012, 10:55 AM

What DAWG said.
FBA requires USDA inspected meat and you need the labels.
Almost bit me a few years back at Tallahassee with some Cornish parts I trimmed at home.

For meats that come in a case lot and not individually marked, I always cut out the end of the box and kept it in the trailer.
Never a problem.

You must be doing Jesup this weekend. Great contest.
Lots of great guys there who will answer questions if you ask--don't be bashful.

Good Luck and have fun.

TIM

cpw · 10-15-2012, 10:56 AM

Quote:

Originally Posted by The_Kapn

What DAWG said.
FBA requires USDA inspected meat and you need the labels.
Almost bit me a few years back at Tallahassee with some Cornish parts I trimmed at home.

For meats that come in a case lot and not individually marked, I always cut out the end of the box and kept it in the trailer.
Never a problem.

You must be doing Jesup this weekend. Great contest.
Lots of great guys there who will answer questions if you ask--don't be bashful.

Good Luck and have fun.

TIM

Sounds like a plan, thanks! And yes, it's Jesup this weekend. We're looking forward to it!

Rub · 10-15-2012, 12:06 PM

See you there!

Sent from my iPad using Tapatalk

cpw · 10-15-2012, 02:30 PM

Quote:

Originally Posted by Rub

See you there!

Looking forward to it!!

Tack · 10-15-2012, 03:07 PM

Okay playing devils advocate what if you get your meat from a butcher like I do? All the meat I get is wrapped in butcher paper. How would that fly with the meat inspectors?

The_Kapn · 10-15-2012, 03:12 PM

I am not a FBA rep, but as a cook team I would just have the butcher annotate "USDA inspected" and I bet it would all be good.

You in NJ?
Coming down to cook FBA??

TIM

Tack · 10-15-2012, 03:37 PM

Might be moving south. Most likely the Savannah area so I am doing a little checking of the rules for other associations.

cpw · 10-15-2012, 03:43 PM

Quote:

Originally Posted by Tack

Might be moving south. Most likely the Savannah area so I am doing a little checking of the rules for other associations.

Not much KCBS around Savannah for whatever reason. There's FBA and SCBA events pretty close. GBA seems to be more west and north.

Tack · 10-15-2012, 03:48 PM

Its all good as long as I get to compete!!! Heading to Savannah this coming weekend to see our daughter and do a little fishing. Hopefully something is biting!!

I have been known to drive 8 hours to compete so I think I will be able to find something. LOL

The_Kapn · 10-15-2012, 04:15 PM

Quote:

Originally Posted by Tack

Its all good as long as I get to compete!!! Heading to Savannah this coming weekend to see our daughter and do a little fishing. Hopefully something is biting!!

I have been known to drive 8 hours to compete so I think I will be able to find something. LOL

Tack,
1.5 hours away in Jesup, GA is a great FBA contest next weekend.
You probably have a full schedule already, but they will be a lot of Brethren Teams there if you want to swing by.

Welcome to the South if you head this way to visit or move.

TIM

RX2006JE · 10-15-2012, 04:23 PM

How about you get from creekstone farms or srf and there is no sticker on the meat, save a piece of the cryo that has the name? Nothing in the FBA rules says that you have to have the label, but just because you have the price sticker doesn't mean that is inspected or am i wrong about that. I have gone to several contest and not had a label and it was not an issue.

The_Kapn · 10-15-2012, 04:30 PM

Quote:

Originally Posted by RX2006JE

How about you get from creekstone farms or srf and there is no sticker on the meat, save a piece of the cryo that has the name? Nothing in the FBA rules says that you have to have the label. I have gone to several contest and not had a label and it was not an issue.

However it has worked out for you is fine.

From the FBA rules:

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.

After one professional REP called me on the Cornish (rightfully so) in TAL, I just made sure I had "Something" to show I was in compliance.
EASEY PEASEY

TIM

RX2006JE · 10-15-2012, 04:54 PM

no i agree kapn about bringing the labels with me, which i now do just in case, what i am wondering is that the labels just tell what the meat is price and such but dont have anywhere on them that they are usda or da inspected that i can see. so i am wondering how the label is really any good for proving that the meat has been inspected. labels in pics are examples and don't say anything about usda or da inspected. from the brisket you can keep the grading part that is stamped on the cryovac, but how can you prove that the chicken(well it usually shows grading on package somewhere, but not label), ribs, or pork are inspected if all you have is the labels.

10-15-2012, 10:08 AM	#1
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	FBA pretrimming meats? Doing our first FBA comp this weekend, and just want to make sure it's OK to pre-trim meats. The rules don't say anything explicitly about it, but I figured better safe than sorry. Thanks! __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

10-15-2012, 10:55 AM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	What DAWG said. FBA requires USDA inspected meat and you need the labels. Almost bit me a few years back at Tallahassee with some Cornish parts I trimmed at home. For meats that come in a case lot and not individually marked, I always cut out the end of the box and kept it in the trailer. Never a problem. You must be doing Jesup this weekend. Great contest. Lots of great guys there who will answer questions if you ask--don't be bashful. Good Luck and have fun. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-15-2012, 12:06 PM	#5
Rub is One Chatty Farker Join Date: 09-25-06 Location: Winter Haven, FL Downloads: 0 Uploads: 0	See you there! Sent from my iPad using Tapatalk __________________ -Rub Swamp Boys “Give a man some BBQ and you feed him for a day. Teach a man to BBQ and you feed him for a lifetime.” --Swamp Boys Proverb Sponsored by Yoder Smokers, BBQR's Delight, 3 Eyz, Butcher BBQ, Grizzly Coolers, Wicked Q Gator Nation

10-15-2012, 03:07 PM	#7
Tack Full Fledged Farker Join Date: 08-18-10 Location: Millville NJ Downloads: 0 Uploads: 0	Okay playing devils advocate what if you get your meat from a butcher like I do? All the meat I get is wrapped in butcher paper. How would that fly with the meat inspectors? __________________ " Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6

10-15-2012, 03:12 PM	#8
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I am not a FBA rep, but as a cook team I would just have the butcher annotate "USDA inspected" and I bet it would all be good. You in NJ? Coming down to cook FBA?? TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-15-2012, 10:37 AM	#2
DawgPhan is one Smokin' Farker Join Date: 08-09-07 Location: Atlanta, Ga Downloads: 0 Uploads: 0	pre-trimming is fine. just bring the labels from the package.

10-15-2012, 03:37 PM	#9
Tack Full Fledged Farker Join Date: 08-18-10 Location: Millville NJ Downloads: 0 Uploads: 0	Might be moving south. Most likely the Savannah area so I am doing a little checking of the rules for other associations. __________________ " Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6

10-15-2012, 03:48 PM	#11
Tack Full Fledged Farker Join Date: 08-18-10 Location: Millville NJ Downloads: 0 Uploads: 0	Its all good as long as I get to compete!!! Heading to Savannah this coming weekend to see our daughter and do a little fishing. Hopefully something is biting!! I have been known to drive 8 hours to compete so I think I will be able to find something. LOL __________________ " Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6

10-15-2012, 04:23 PM	#13
RX2006JE On the road to being a farker Join Date: 07-16-09 Location: Anniston, AL Downloads: 0 Uploads: 0	How about you get from creekstone farms or srf and there is no sticker on the meat, save a piece of the cryo that has the name? Nothing in the FBA rules says that you have to have the label, but just because you have the price sticker doesn't mean that is inspected or am i wrong about that. I have gone to several contest and not had a label and it was not an issue.

10-15-2012, 04:54 PM	#15
RX2006JE On the road to being a farker Join Date: 07-16-09 Location: Anniston, AL Downloads: 0 Uploads: 0	no i agree kapn about bringing the labels with me, which i now do just in case, what i am wondering is that the labels just tell what the meat is price and such but dont have anywhere on them that they are usda or da inspected that i can see. so i am wondering how the label is really any good for proving that the meat has been inspected. labels in pics are examples and don't say anything about usda or da inspected. from the brisket you can keep the grading part that is stamped on the cryovac, but how can you prove that the chicken(well it usually shows grading on package somewhere, but not label), ribs, or pork are inspected if all you have is the labels.