There are two reasons for meat inspections. 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 precooked or pre-marinated prior to arriving at the contest and the meat inspection.

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The meat inspector should be on site the morning before the contest (normally Friday). We recommend 9:00 AM but no later than 11:00 AM. They should record the teams that have been inspected and ensure all meats from all teams are included.

One way to handle your meat inspection is: When each team arrives at 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.

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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.

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1. All competition meats must be inspected by the Organizer or its representative, prior to the cook preparing the meats for competition.

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 not 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 pre-seasoned 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 pre-cooked.

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:

   1. Chicken: Chicken includes Cornish Game Hen and Kosher Chicken.

   2. Pork Ribs: Ribs shall include the bone. Country style ribs are prohibited.

   3. Pork: Pork is defined as Boston Butt, Boston Roast, Picnic, Collar (aka Cellar) and/or Whole Shoulder. d. Brisket: May be whole brisket, flat, or point. Corned beef is not allowed.

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A list of each team inspected should be maintained and given to the organizer and to one of the KCBS representatives to ensure 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. Thank you.

The Kansas City Barbeque Society