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In Reply to: Re: Cross contamination......... posted by roeboat on September 14, 2008 at 11:12:46:
KCBS Board has not discussed making any change such as is being discussed. I do not see this in the future.
This is a copy of the 2008 meat inspection guide provided to all organizers and is posted on the KCBS website.
mwhitebook at kcbs.us
KCBS Meat Inspections Guide
Thank you for agreeing to assist with the meat inspections for this contest. We have two reasons we conduct a meat inspection. The
first is for safety, and to ensure the meat is properly handled and stored. The second is to ensure fairness. KCBS meats may not be
pre cooked or pre marinated prior to arriving at the contest and the meat inspection.
The meat inspector should be on site the morning before the contest (normally Friday). We recommend 9:00 AM but NOT LATER
than 11:00 AM. They should record the teams that have been inspected and insure all meats from all teams are included.
One way to handle your meat inspection is: When each team arrives to the contest give them a 3 feet piece of orange ribbon and ask
them to display the ribbon when they are ready for the meat inspector. This is an easy way for the inspector and cook to complete
each inspection. After they have been inspected the inspector will remove the ribbon.
You, as a meat inspector, should be knowledgeable of the current KCBS rules and familiar with the cuts of meat being submitted for
your contest. We are not asking you, the inspector, to be the “MEAT POLICE”, just use common sense.
1. All competition meats must be inspected by the Organizer or its representative, prior to the cook preparing the meats for
2. All meats must be stored at a temperature of 40 degrees or less. Use common sense. If the meat is packed in ice, or in a
refrigerator and is cold, then it is presumed the meat has met the requirement. Please do no use a temperature probe, injected into the
meat, to measure internal temps. You may check the temperature of the ice chest or the refrigerator. We do not want to cross
contaminate any meats. Meats, which are warm, must be removed from the contest area and may not be used in competition. Do
not open meat packages, which you can see through, unless from the looks you suspect some type of improper marinade.
3. No preseasoned
meat is allowed other than manufacturer enhanced or injected products, as shown on the label (EXCLUDING
(but not limited to): Teriyaki, lemon pepper or butter injected). All meats must be raw when inspected and cannot be precooked.
Form rev 3/2008 © 2008 KCBS page 2 of 2
4. 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 inspection.
5. The meats shall consist of:
a. Chicken: Chicken includes Wild or Farm raised Chicken, Cornish Game Hen and Kosher Chicken. The Chicken may be
whole or in parts.
b. Pork Ribs: Ribs may be spare ribs, St Louis cut pork ribs, or baby back ribs. The Ribs must include the bone. Country Style
ribs are prohibited.
c. Pork: Pork shall be Boston Butt, Picnic and/or whole shoulder weighing a minimum of five (5) pounds or more (bone in or
bone out). No Pork Loin, Pork tenderloin, Pork Chop or other type of pork roast is permitted.
d. Brisket: Brisket may only be beef brisket. It may be whole (packer trimmed), flat or point. No other beef product may be
substituted for the Brisket. Corned beef is not allowed.
A list of each team inspected should be maintained and given to the organizer and to one of the KCBS representatives to should insure
each team has in fact had a meat inspection. Any issues or concerns should be reported to your Contest Representative for resolution.
The KCBS representative has the final word on any question with the meat inspection.
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