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Pork Rule FAQ

March 13, 2014

Pork FAQ

 

Rule 10) 

Pork: Pork is defined at Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection.  After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion.  It may be turned in chopped, pulled, chunked, sliced or a combination of any of these.

1.  What does 'once cooked' mean?
Answer:  The KCBS board of directors considers the FDA guidelines for safe cooking temperatures the definition of cooked.  In the case of pork that is 145 degrees F with a 3 minute rest time.  Visit USDA.gov for more info. 

2.  Can a butt be trimmed down to just the money muscle and still be considered a legal entry?
Answer: No.  The rule states that pork must be cooked whole.  Trimming means to remove unwanted fat or gristle, anything beyond that is considered parting. 

3.  Once the pork reaches a temp equal to or above 145 degrees, can I remove the money muscle and then return the rest of the butt to the cooker?
Answer:  Yes, but the money muscle must be held at a proper temperature as defined by the USDA or cooled by USDA guidelines.
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