B
B C BBQ
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There was some discussion of this in a thread about pre-trimming. I thought it might get better discussion in a thread of its own on the basis of pre-injection.
From the KCBS Meat Inspections Guide
1. No preseasoned meat is allowed other than manufacturer-enhanced or injected products as stated on the label excluding but not limited to: teriyaki, lemon pepper or butter injected. All meats must be raw when inspected.
2. The meats do not have to be in the original packaging and may be trimmed prior to meat inspection, but no meat may be seasoned, injected or cooked prior to the inspect ion.
These two guidelines are contradictory to each other. Some "manufacturers" inject their meats with non flavor injections for tenderness(phosphates). Farmland Foods extra tender ribs states this:
"Deep BastedTM by addition of up to 7% of a solution of water, sodium phosphates"
Guideline 2 would say this is allowed. Guideline 3 says in bold "BUT NO MEAT MAY BE SEASONED, INJECTED OR COOKED prior to the inspection."
So which one is it? If you show up with some of these ribs that have holes in them can you use them?
Does using a manufacturer pre-injected product give a competitor an unfair advantage? Does the injection perform better over a longer period of time?
Those two guidelines are clearly contradictory. Anyone??
From the KCBS Meat Inspections Guide
1. No preseasoned meat is allowed other than manufacturer-enhanced or injected products as stated on the label excluding but not limited to: teriyaki, lemon pepper or butter injected. All meats must be raw when inspected.
2. The meats do not have to be in the original packaging and may be trimmed prior to meat inspection, but no meat may be seasoned, injected or cooked prior to the inspect ion.
These two guidelines are contradictory to each other. Some "manufacturers" inject their meats with non flavor injections for tenderness(phosphates). Farmland Foods extra tender ribs states this:
"Deep BastedTM by addition of up to 7% of a solution of water, sodium phosphates"
Guideline 2 would say this is allowed. Guideline 3 says in bold "BUT NO MEAT MAY BE SEASONED, INJECTED OR COOKED prior to the inspection."
So which one is it? If you show up with some of these ribs that have holes in them can you use them?
Does using a manufacturer pre-injected product give a competitor an unfair advantage? Does the injection perform better over a longer period of time?
Those two guidelines are clearly contradictory. Anyone??