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In Reply to: Re: Not My Call posted by lewis and herschel on January 08, 2011 at 12:48:16:
Not to beat a dead horse, but once the collar is detached from the shoulder (if it is attached after the carcass is cut in to primal cuts)it is now a collar! not a boston Butt, Picnic or a whole shoulder. If someone is using this cut and they want to be honest about it, they should tell the meat inspector or show them the original packaging which says "Pork Collar". The meat inspector gets out the rule book and says "don't see pork collar anywhere in the rules! The point being the rule is already clear. Snake River sells Pork Collars as an individual cut.
I know you are suggesting a clarification similar to what is done at the cooks meeting when the reps tell cooks not to part pork until it is cooked and will no longer go back on the cooker. How many confused looks and questions did this instruction bring about when the reps started explaining it in the 2009 season. The cooks that weren't doing it had no idea that it was going on and those who were doing it were going to do it regardless of it being against the rules. I suppose in the long run it won't hurt to say at the cooks meeting that Pork Collar is "not allowed." But I'm not sure it would make a difference. After all, if someone is cooking a individual Pork Collar roast they are not showing it to the meat inspectors anyway. One thing that could eliminate some "outside the rules" methods would be the Sat. morning meat on the cooker check. The reps come around anyway to show the clock. Might be interesting to just hsve them check whats on the cooker at 10 or 11 am sat. Won't happen , of course.
I'm not arguing that a clarification is a bad thing, I'm just not sure it would accomplish anything. If someone is cooking collars I doubt they are showing the meat inspectors and saying here is my Pork Collar!
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