I.    Eligibility: Competition is open to all Kansas Meat Processor member-establishments who custom process, or produce for sale cured and smoked meats or sausages. Quad-States “Best of Midwest” competition in four designated classes is also open to IA,NE, MO KMPA Convention registrants

II.   Classes of entries — limit of one award per member establishment per class (Numbers of Awards)

A. Commercial cured and smoked ham (4)

B. Commercial cured and smoked bacon, slab, skinless (4)

C. Boneless cured & smoked ham, fully cooked (4)

D. Cured & smoked turkey (4), resumed in 2010

E. Cured & smoked beef (dried) (4) =Best of Midwest Class in ‘10

F. Beef Jerky, whole muscle (4) =Best of Midwest Class in ‘10

G. Specialty products

G-1. Summer sausage, cooked (4)

G-2. Non-classified specialty (4, of different species)

G-3. Beef Jerky, restructured (4) Combined w/G-4

G-4. Jerky, (other than beef species), whole muscle/restructured (1/specie) Combined w/G-3

G-5. Meat/Poultry (species) snack sticks (4)  =Best of Midwest Class in ‘10

G-6. Smoked Sausage, (species and/or type) (4)  =Best of Midwest Class in ‘10

G-7. Fresh Sausage (pork and/or beef only, w/type) (4)

G-8. New in 2009 – Fresh Traditional Bratwurst (pork only) (4)

G-9. New in 2009 – Fresh Specialty Bratwurst, (species and/or type) (4)

H. Innovative Beef Sweepstakes Product (1)

I.  Innovative Pork Sweepstakes Product (1)

J.  New in 2009 – Best of Show Award (1) There is no cost to participate in this class as the product judged to be the most outstanding product of the show will be awarded the Best of Show award. It will be selected from among the class winners (excluding the innovative beef and pork classes) by the judges.

III.   Awards — Class must have at least 5 entries to continue (based on past year entries)

IV.   Removal of identifying marks — All identifying marks will be removed at registration and entry desk and products will be assigned a code number. Product appearance may suffer if exhibitor identification is difficult to remove.

V.    Product preparation and handling by exhibitor –

A. All pork-containing products (bacon exempt) must be adequately processed to eliminate trichina in accordance with State and Federal inspection regulations, e.g. cooked to over 142^oF internal temperature, or frozen at 0-5EF for at least 20 days (certified trichina-free).

B. All ready-to-eat products shall be cooked sufficiently to provide food safety.

C. All products should be kept well-chilled (<40°F) during transport to the show.

VI.   Criteria used in judging — (some desired traits are listed)

CLASS A:  Commercial cured and smoked ham, bone-in — 4 awards.  Shank may be on or off.  Skin may be on or removed.

1) Outside

a. Conformation — well-muscled, symmetrical shape, shank on or shankless 10

b. Workmanship — smoothly trimmed fat, no stockinette pulls, bones square cut, skin on or skinless 10

c. Smoking — uniform and pleasing color, pleasant aroma 10

2) Inside

a. Proportion of lean to fat — thin even fat cover, don’t over trim 10

b. Color, firmness & texture of cut surface — uniform pink color, no blood spots or bruises, firm with good moisture retention, fine and closed texture.   20

3) Appeal to senses — microwave warmed

a.  Aroma (cooked) — light smoke at surface; internal light, delicate, pleasant cured 5

b.  Tenderness & texture — tender without mushiness, 10

c.  Flavor & saltiness (cooked)–mellow; no strong spice, not rancid, not too bland or salty 20  20

d.  Aftertaste — pleasing, “clean” 5

Total           100

CLASS B:  Commercial cured and smoked bacon, slab, skinless — 4 awards. Slice 1/8″ thick.

1) Outside

a.  Conformation — square cut, uniform thickness 5

b.  Workmanship — smooth trim, not excessive, avoid deep knife cut removing ribs,  10

c.  Smoking — uniform and pleasing color; pleasant “clean” aroma 10

2) Inside

a.  Lean to fat — proportion and distribution, half lean, evenly distributed 15

b.  Color, firmness & texture of cut surface — white fat, pink lean, firm,fine-textured, not wet 15  15

3) Appeal to senses — microwave cooked

a.  Aroma (cooked) — smoke at surface; fresh, not rancid, pleasant cured 10

b.  Tenderness & texture — tender, slightly chewy 5

c.  Flavor and saltiness (cooked) — mellow, not rancid, not too bland or too salty 25

d.  Aftertaste — pleasing, “clean”  5

Total     100

CLASS C:   Boneless cured & smoked ham, fully cooked — 4 awards. Boneless Ham shall be composed of the major muscles from a single ham, and may include up to 10% ground fresh ham pieces (shank trim). Ham may be fabricated in any shape convenient for sale, and shall be at least 6 lbs. in size.

1) Outside                    

a.  Workmanship — attractive shape and surface, smooth trim job 20

b.  Smoking — uniform bright color, pleasant aroma 10

2) Inside

a.  Lean to fat — proportion and distribution thin even fat cover, no fat pockets or heavy seams 10

b.  Color — medium pink, uniform 10

c.  Texture — fine, firm and closed texture, not watery, no air pockets, connective tissue minimized 10

3) Appeal to senses — microwave warmed

a.  Aroma — (cooked) — light smoke at surface; internal light, delicate, pleasant cured  5

b.  Tenderness & texture — tender without mushiness 10

c.  Flavor & saltiness (cooked) mellow; no strong spice, not rancid, not too bland or salty 20

d.  Aftertaste — pleasing, “clean” 5

Total       100

CLASS D: Cured & smoked turkey, fully cooked –4 awards.  Size recommended 12-14 lbs. but any size acceptable. Birds should be fully cooked (165EF internal temp) so they are ready-to-eat chilled.

1) Outside

a.  Shape and lack of defects — plump, heavy breasted 10

b.  Condition of skin, moderately soft  5

c.  Smoking — uniform, golden brown/mahogany color preferred, pleasant aroma  15

2) Inside, check both breast and thigh

a.  Color uniform pink cure w/i muscle  10

b.  Texture — fine, firm not watery, not over or under cooked 10

3) Appeal to senses — no additional cooking

a.  Aroma — light smoke, delicate, pleasant cured 10

b.  Tenderness & texture — delicate and quite tender, not tough skinned 10

c.  Flavor, saltiness, lightly salted, fresh delicate flavor, no rancidity 20

d.  Aftertaste — pleasing, “clean”   10

Total      100

CLASS E:   Cured and smoked beef, dried — 4 awards.  Slice 1/16″ thick.  Should be at least 2 lbs. in size, appropriate muscle choice. Quad-State Best of Midwest class.

1) Outside

a.  Trim job and condition of surface — not fat, symmetrical, smooth, not woody 10

b.  Color and eye appeal — reddish-purple (mahogany) to brown 10

c.  Smoking — aroma pleasant  5

2) Inside

a.  Color — uniform pink  10

b.  Texture — lack of crumbling, not wet, uniform from surface to center, no seam fat 15

3) Appeal to senses

a.  Aroma — light smoke, pleasant cured 10

b.  Tenderness & texture — slight chewiness, but still tender; uniform 15

c.  Flavor & saltiness — not rancid, moderate salt  20

d.  Aftertaste — pleasing    5

Total     100

CLASS F:    Beef Jerky, whole muscle – 4 awards. Jerky must be intact slices or strips of meat.

May not be ground and formed.  Entry shall be at least 1/2 lb. of pieces. Product must be processed so that it is shelf-stable without refrigeration. Quad-State Best of Midwest class.

1) Appearance

a.  Size and shape — smooth surface adaptable to economic drying, customer use, packaging system(s) 15

b.  Color — uniform & attractive, externally & cross sectional 10

c.  Fat presence — will be discounted 5

2) Aroma — cured, smoked or spice aroma — pleasant & fresh 15

3) Texture and mouth feel

a.  Hardness — firm, but not tooth shattering 10

b.  Chewability — primarily muscle, little connective tissue 10

c.  Moisture content — product must be shelf stable 5

4) Flavor

a.  Intense flavor — slightly salty, peppered, sweet or spicy blends acceptable  20

b.  Aftertaste — pleasant, strong but not overpowering 10

Total     100

CLASS G-1:     Summer Sausage, cooked — 4 awards.  Shall be stuffed in clear, uncolored casings of 2 to 4 lbs. in size with both stuffed ends intact.  To be eligible for this class, summer sausage (all beef) shall have been cooked to a temperature of at least 158EF or equivalent if fermented (pH 4.8 or lower) or not fermented. Encapsulated organic acids may be used in lieu of microbial fermentation.  Any pork containing sausage shall have been subjected to one of the approved methods of eliminating trichina e.g. cooked to over 158EF or equivalent, or frozen at 0-5E for at least 20 days (certified by meat inspector). Slice 1/8″ thick, 2 slices, use second slice for evaluation.

1) Outside

a.  Color and eye appeal — bright, reddish-purple (mahogany) to brown preferred 10

b.  Workmanship — casing smooth, free of wrinkles, uniform diameter, neat ends 10

2) Inside

a.  Color and eye appeal — uniform pink cure color 10

b.  Lean to fat — ratio not too lean or too fat 10

1. Texture and lack of defects such as air, fat or gelatin pockets, crumbly fat separation,

uniform fat-lean distribution  10

3) Appeal to senses — no additional cooking

a.  Aroma — slight smoke, “clean”, pleasant cured 10

b.  Tenderness & texture — firm pleasant bite, not tallowy or greasy 10

c.  Flavor — tangy preferred indicating fermentation, balanced spices, not too bland or salty  20

d.  Aftertaste — pleasing good blend of salt and spices 10

Total     100

CLASS G-2:     Non-classified specialty — 4 awards.  May be cured and smoked, or uncured, but fully cooked (158°F internal temperature or equivalent) or otherwise made safe to eat.  Microwave warm-up will not make safe.  Intended to encourage innovation, products with promise but not appropriate in other classes may be entered in this class.  Entry registration shall include the designated name for your product.   Judging will be done by rating products on a generalized rating scale comparing the product to an ideal of its type.  Products with pork must be trichina-safe.

1) Outside

a.  Shape, size, color — appropriate for type of product  10

b.  Workmanship — smooth surface, neat  10

c.  Smoke, if done — uniform, pleasant  5

2) Inside

a.  Lean to fat — ratio & distribution appropriate  10

b.  Color — uniformity or appropriate differences   10

c.  Firmness & Texture — good water holding, absence of air or gelatin pockets  10

3) Appeal to senses

a.  Aroma — pleasant and fresh 5

b.  Tenderness & texture — good mouth feel, not tough or mushy, not greasy 10

c.  Flavor & saltiness — appropriate to product and its use, not rancid or microbially off-condition   25

d.  Aftertaste — pleasing  5

Total     100

CLASS G-3:     Beef Jerky, restructured (ground and formed) – 4 awards.  Jerky must be ground and formed.  Total product entry shall not be less than 1/2 lb.  Product must be processed and packaged so that it is ready-to-eat, shelf-stable and doesn’t require refrigeration.

1) Appearance

a.  Size and shape — smooth surface uniform and adaptable to economic drying, customer use, packaging system(s), uniformity among pieces 15

b.  Color — uniform and attractive, externally and cross sectional 10

c.  Fat content and distribution — no greasing out  10

2) Aroma — cured, smoked or spice aroma — pleasant & fresh 10

3) Texture/Mouth Feel/Bind

a.  Hardness — firm with some flex    5

b.  Chewability — good bind, particle size, low residue or stringiness  15

c.  Moisture content — shelf stable  10

4) Flavor

a.  Intense flavor — slightly salty, peppered, sweet or spicy blends acceptable   20

b.  Aftertaste — pleasant, strong but not overpowering  5

Total     100

CLASS G-4:     Jerky, (species), whole muscle/restructured (ground and formed) — Not offered until numbers again justify.  May be entered in Non-Classified Specialty Products class.   Jerky of various species other than beef may be either whole muscle or ground and formed.  Total product entry shall not be less than 1/2 lb.  Product must be processed and packaged so that it is ready-to-eat, shelf-stable and doesn’t require refrigeration.  Pork containing product must be trichina-safe.  Exhibitors may enter as many different species as they wish, paying each entry fee, but are eligible for only one award.

1) Appearance

a.  Size and shape — smooth surface uniform and adaptable to economic drying, customer use, packaging system(s), uniformity among pieces 15

b.  Color — uniform and attractive, externally and cross sectional 10

c.  Fat content and distribution — no greasing out  10

2) Aroma — cured, smoked or spice aroma — pleasant & fresh 10

3) Texture/Mouth Feel/Bind

a.  Hardness — firm with some flex 5

b.  Chewability — good bind, particle size, low residue or stringiness 15

c.  Moisture content — shelf stable  10

4) Flavor

a.  Intense flavor — slightly salty, peppered, sweet or spicy blends acceptable 20

b.  Aftertaste — pleasant, strong but not overpowering  5

Total     100

CLASS G-5: Meat/Poultry (Species) Snack Sticks, fully cooked — 4 awards. Entry should be at least 6 sticks or 1/2 pound. Leave label off, or obliterate before judging. Product must be processed and packaged so that it doesn’t require refrigeration.   Should be suitable as a shelf-stable (several weeks),  ready-to-eat snack item. Should be fermented or contain organic acids. Must contain nitrite. Pork containing  sticks shall be trichina-safe. Quad-State Best of Midwest class.

1) Outside appearance

a.  Size and shape — appropriate bite–size, edible collagen or natural casing, uniform diameter and lengths 10

b.  Color and eye appeal—-uniform, smoked mahogany to brown 10

c.  Workmanship — neat, uniform 5

2) Inside

a.  Color and eye appeal — uniform pink color 5

b.  Lean to fat ratio — not too lean or too fat  10

c.  Texture — soft, but perceptible casing integrity; firm meat, no air, fat or gelatin pockets; small, uniformly distributed, well-defined fat particle size  10

3) Appeal to senses — ready-to-eat

a.  Aroma — slight smoke, pleasant cured 10

b.  Texture — soft, but perceptible casing “bite, firm and slightly chewy, not stringy, tallowy or greasy 15

c.  Flavor — sl. tang preferred indicating fermentation, good balanced spices, not too bland, too salty, or too hot.  Desire to eat a second 20

d.  Aftertaste — pleasing, “clean”  5

Total   100

Class G-6 : Smoked Sausage, (Species and/or Type designated), fully cooked — 4 awards.  Shall be coarse ground (1/8″ minimum, not emulsion or comminuted-type product), cured, fully cooked (minimum 158EF int. temp or equivalent) beef, pork or poultry-containing sausage in the form of a ring or tube, with edible casing or without casing, not to exceed 38mm (1 1/2″ diameter).  No colored casings are allowed in this class. Entry should be at least 16 oz.  Package should be removed or label obliterated before judging.  At least two 1/2″ slices will be randomly sampled in the judging. Quad-State Best of Midwest class.

1) External, appearance

a. Color and eye appeal, smoke job — bright, uniform, no fat greasing out.   10

b. Workmanship — relatively smooth surface, free of noticeable blemishes.                

Uniform diameter, neat ends 15

2) Internal, cross section

a. Color and eye appeal– uniform pink cure color  10

b. Lean-to-fat ratio — appropriate for this type product  10

c. Texture — lack of defects such as fat or gelatin pockets, crumbly fat particles or                

non-uniform fat-lean distribution 15

3) Appeal to Senses

a. Aroma — pleasant and fresh, evidence of smoke  5

b. Texture/Tenderness — good springy bite and mouthfeel without being rubbery, not tough or mushy, not greasy or tallowy 15

c. Flavor & saltiness — light and well-balanced spicing, lightly salted  15

d. Aftertaste — no rancidity or heavy spicing 5

Total      100

Class G-7:   Fresh Sausage, (Species and/or Type), uncooked, uncured, pork and/or beef only—4 awards.  Shall be coarse ground (1/8″ minimum, not emulsion or comminuted-type product), in an edible casing or without casing, not to exceed 38mm (1 1/2″ diameter).  No colored casings are allowed in this class. Entry should be at least 16 oz.  Package should be removed or label obliterated before judging.  At least two 1/2″ slices will be randomly sampled in the judging.  Recommended safe preparation instructions (to attain a >160°F internal temp.) must be provided.  Shall be limited to less than 20 min. cooking time in either an electric frying pan or microwave oven.

1) External, appearance

a. Color and eye appeal — bright, uniform, fresh color, no fat greasing out.  10

b. Workmanship — smooth surface, free of noticeable blemishes.  Uniform diameter, neat ends  10

2) Internal, cross section

a. Color and eye appeal– uniform normal color  10

b. Lean-to-fat ratio — appropriate for this type product  5

c. Texture — lack of defects such as fat or gristle pockets, crumbly fat particles or non-uniform 15

fat-lean distribution 10

3) Appeal to Senses

a. Aroma — pleasant and fresh 10

b. Texture/Tenderness — good springy bite and mouthfeel without being rubbery, not tough or mushy, not greasy or tallowy   15

c. Flavor & saltiness — light and well-balanced spicing, lightly salted 25

d. Aftertaste — no rancidity or heavy spicing   5

Total   100

Class G-8:   Fresh Traditional Bratwurst, uncooked, uncured, pork only– 4 awards.  Shall be ground, emulsified, or comminuted-type product manufactured according to fresh sausage standards with respect to moisture (3% maximum) and extenders (3.5% maximum), and have a finished fat content of not more than 35%. The product must be stuffed in an edible collagen or natural casing or without casing. The diameter of the casing must be a minimum of 30 mm.  No colored casings are allowed in this class. The product must be manufactured with traditional seasoning (no non-traditional or exotic allowed). Entry must be at least 16 oz.  Package should be removed or label obliterated before judging.  At least two 1/2″ slices will be randomly sampled in the judging by taking a 3” portion that initially will be simmered, then pan fried to reach a >160°F internal temperature.

1) External, appearance

a. Color and eye appeal — bright, uniform, fresh color, no fat greasing out.    10

b. Workmanship — smooth surface, free of noticeable blemishes.  Uniform diameter, neat ends  10 10

2) Internal, cross section

a. Color and eye appeal– uniform normal color  10

b. Lean-to-fat ratio — appropriate for this type product 5

c. Texture — lack of defects such as fat or gristle pockets, crumbly fat particles or non-uniform

fat-lean distribution 10

3) Appeal to Senses

a. Aroma — pleasant and fresh 10

b. Texture/Tenderness — good springy bite and mouthfeel without being rubbery, not tough or                

mushy, not greasy or tallowy 15

c. Flavor & saltiness — light and well-balanced spicing, lightly salted  25

d. Aftertaste — no rancidity or heavy spicing 5

Total   100

Class G-9:   Fresh Specialty Bratwurst, uncooked, uncured, species designated– 4 awards.  Shall be ground, emulsified, or comminuted-type product manufactured according to fresh sausage standards with respect to moisture (3% maximum) and extenders (3.5% maximum), and have a finished fat content of not more than 35%. The product must be stuffed in an edible collagen or natural casing or without casing. The diameter of the casing must be a minimum of 30 mm.  No colored casings are allowed in this class. The product must be manufactured with non-traditional or exotic spicing (i.e. Cajun, hot and spicy, beer, cheddar, wild rice, etc.). Entry must be at least 16 oz.  Package should be removed or label obliterated before judging.  At least two 1/2″ slices will be randomly sampled in the judging by taking a 3” portion that will initially be simmered, then pan fried to reach a >160°F internal temperature.

1) External, appearance

a. Color and eye appeal — bright, uniform, fresh color, no fat greasing out.  10

b. Workmanship — smooth surface, free of noticeable blemishes.  Uniform diameter, neat ends  10 10

2) Internal, cross section

a. Color and eye appeal– uniform normal color 10

b. Lean-to-fat ratio — appropriate for this type product  5

c. Texture — lack of defects such as fat or gristle pockets, crumbly fat particles or non-uniform

fat-lean distribution  10

3) Appeal to Senses

a. Aroma — pleasant and fresh  10

b. Texture/Tenderness — good springy bite and mouthfeel without being rubbery, not tough or                

mushy, not greasy or tallowy  15

c. Flavor & saltiness — light and well-balanced spicing, lightly salted  25

d. Aftertaste — no rancidity or heavy spicing  5

Total   100

CLASS H:   Innovative Beef Sweepstakes Product — 1 Award (plaque) sponsored by the Kansas Beef Council, P.O. Box 4567, Topeka, KS 66604-0567. An entry registration card must be filled out, including a designated product name.  The entry fee is waived. Meat Ingredient(s) must be of all beef origin.  Non-Meat Ingredients should be Generally Recognized As Safe (GRAS).  A list of the important non-meat  ingredients in descending order should be provided on the Entry Registration.  Product shall be  either fully-cooked (at least 150EF internal temperature), ready-to-eat/microwave-reheatable or ready-to-cook to an internal temperature of 155°F in less than 20 min. in either an electric frying pan or a microwave oven.  Brief preparation instructions must accompany the product.   A brief marketing plan must be presented (who should buy, for what use).

1) Appearance – good workmanship, symmetry

a.  Size, shape and texture — appropriate for intended purpose 10

b.  Color — uniform and attractive  5

c.  Fat presence — minimized, probably less than 15% of total  5

2) Aroma — pleasant and fresh 10

3) Texture and mouthfeel

a.  Hardness — easy on teeth and gums, a pleasurable experience 10

b.  Chewiness – moderate  15

4) Flavor

a.  Salt level — adequate to low  10

b.  Seasonings — pleasantly balanced, not too hot  20

c. Little aftertaste  5

5) Genuinely innovative, lending itself to good food safety practices, and with some commercial potential 10

Total   100

CLASS I:    Innovative Pork Sweepstakes Product — 1 Award (plaque) sponsored by the Kansas Pork Association, 2601 Farm Bureau Rd., Manhattan, KS 66502. An entry registration card must be filled  out, including a designated product name.  The entry fee is waived.  Meat Ingredient(s) must be of all pork origin.  Non-Meat Ingredients should be Generally Recognized As Safe (GRAS).  A list of the important non-meat ingredients in descending order should be provided on the Entry Registration. Product shall be either fully-cooked (at least 158EF internal temperature or equivalent), ready-to-eat/microwave-reheatable or ready-to-cook to an internal temperature of 155°F in less than 20 min. in either an electric frying pan or a microwave oven. Brief preparation instructions must accompany the product.  A brief marketing plan must be presented (who should buy, for what use).

1) Appearance – good workmanship, symmetry

a.  Size, shape and texture — appropriate for intended purpose  10

b.  Color — uniform and attractive    5

c.  Fat presence — minimized, probably less than 15% of total   5

2) Aroma — pleasant and fresh 10

3) Texture and mouthfeel

a.  Hardness — easy on teeth and gums, a pleasurable experience 10

b.  Chewiness – moderate  15

4) Flavor

a.  Salt level — adequate to low 10

b.  Seasonings — pleasantly balanced, not too hot 20

c. Little aftertaste  5

5) Genuinely innovative, lending itself to good food safety practices,

and with some commercial potential 10

Total  100

CLASS J:   Best of Show Award (1) : The product judged to be the most outstanding product of the show will be awarded the Best of Show award. It will be selected from among the class winners (excluding the innovative beef and pork classes) by the judges.

DES/AS&I-KSU/KMPA/3-89

updated 4-93, updated 4-94, updated 3-97

(des/kmppprul.wpd/2-16-98)

(des/kmppshwrul.wrd/2-10-03) sl. update

(des/KMPAProcPrdShwRules05)award no./class. Increased

Updated March 2009 to include bratwurst, specialty bratwurst, point changes Class G7; must provide marketing plan for Class H, I

Updated Feb. 2010 to include Smkd Turkey again, increased no. of award plaques to four/class and acknowledge the Quad-State four classes of Dried Bf, Whole Musc Jerky, Snack Sticks, Smkd Sausage.

(des/KMPAPrcPrdShwRules10)