Quote:
Originally Posted by BBQNUTT
When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?
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All my trimmed meat goes in to clear garbage bags, and gets twist-tied. For chicken, it goes in a foil pan first, then in to the garbage bag.