Posted by Al Fulmer
on March 28, 2009, 8:09 pm, in reply to "The rules of raw meat"
24.148.180.174
I agree Jack. At the Clover event today I told my judges to judge the samples as they were. If they were concerned that it wasn't done judge what they could and give the appropriate score if they decided not to taste it. Also IMHO the event coordinator is the one to disqualify if he deems the meat as unsellable.
--Previous Message--
: Anybody witness the "raw" chicken at
: the CPM School? Interesting dilema to say
: the least. That chicken was over cooked but
: still produced a questionable appearance.
:
: To put an interesting process out, some BBQ
: cooks are merchandising out the loin of the
: whole hog at 145 degrees. Is that
: underdone...is it still raw...do YOU know
: how that particular piece of meat should be
: cooked to perfection?? Can pork be cooked
: to medium Rare and still be safe to comsume?
: What about the translucence test, is it
: viable? Do you know the difference between
: connective tissue and meat?? So many
: questions, so little time.
:
: DQ's are a true waste of good effort. If
: Marshal's take the sample they have agreed
: to judge it. If the sample is deemed unsafe
: to comsume then the proper score should be
: given to the categories that are effected by
: that decision. Score it and move on to the
: next sample. DQ's cost too much time,
: animosity, and strained relationships. IMHO
: there is no fun in it!
:
: Team Captains should be notified after ALL
: judging is complete that there was a issue
: with a sample. NOT between category turn
: ins.
:
: Just my .02...worth what you paid for it.
:
: Jack
:
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