frankH
Knows what a fatty is.
- Joined
- Feb 25, 2012
- Location
- Overland Park, KS
Does anybody here trim their product before heading out to a competition? I was thinking i could trim everything Thursday and re-vacuum seal it to save some time Friday night. As long as i don't add marinade or seasoning, is this legal? Here is the relevant section of the rules.
7) All competition meats shall be inspected by the Official
Meat Inspector during the times established by the contest
organizer but not prior to the day before judging. Once the
competition meat has been inspected, it shall not leave the
contest site. Cooking shall not begin until the competition
meat has been inspected by the Official Meat Inspector. All
Meat Inspector during the times established by the contest
organizer but not prior to the day before judging. Once the
competition meat has been inspected, it shall not leave the
contest site. Cooking shall not begin until the competition
meat has been inspected by the Official Meat Inspector. All
competition meat shall start out raw. No pre-
seasoned meat
is allowed other than manufacturer enhanced or injected
products, as shown on label EXCLUDING but not limited to:
teriyaki, lemon pepper or butter injected.
teriyaki, lemon pepper or butter injected.
When the contest
organizer supplies the meat, the contestant is not required to
enter only that meat. Competition meat not meeting these
qualifications shall be disqualified; given a one (1) in all criteria
qualifications shall be disqualified; given a one (1) in all criteria
by all six judges.