riblette
Knows what a fatty is.
- Joined
- Sep 20, 2010
- Location
- folsom, ca
I have a KCBS Rules question…apologies in advance if this has been addressed before….
I have competed for several years and always assumed I could not brine/season/inject/whatever until AFTER the meat inspection. I re-read the rules and I’m not sure that’s true. Rule 7 states (bold and underline are mine):
So, my question is: What does “start out raw*” mean? Raw when I procure it? Raw until I get to the contest? Or, raw until it’s inspected. Like I said, I’ve always assumed I couldn’t alter it until after it was inspected, but since the rules state “cooking” shall not begin until after inspection, rather than “cooking and/or seasoning cannot begin until…” it made me wonder. There are plenty of times I’d like to start injecting before the meat inspector gets around to me…..especially at large contests.
Thoughts? Am I just picking nits?
Thanks!
*I also assume raw means, not seasoned, not brined, not injected, etc..
I have competed for several years and always assumed I could not brine/season/inject/whatever until AFTER the meat inspection. I re-read the rules and I’m not sure that’s true. Rule 7 states (bold and underline are mine):
All competition meats shall be inspected by the KCBS-APPROVED 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.
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, not allowed to be turned in, and not judged, and receives no score.
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.
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, not allowed to be turned in, and not judged, and receives no score.
So, my question is: What does “start out raw*” mean? Raw when I procure it? Raw until I get to the contest? Or, raw until it’s inspected. Like I said, I’ve always assumed I couldn’t alter it until after it was inspected, but since the rules state “cooking” shall not begin until after inspection, rather than “cooking and/or seasoning cannot begin until…” it made me wonder. There are plenty of times I’d like to start injecting before the meat inspector gets around to me…..especially at large contests.
Thoughts? Am I just picking nits?
Thanks!
*I also assume raw means, not seasoned, not brined, not injected, etc..