FBA has had to grow thru some quirky items on inspection in years past,but are now pretty much like KCBS.
Like Jesse said,the meat has to be in unseasoned,unchanged condition.You may trim your meats at home and don't require original packaging.[i.e. carrying your old chicken wrapper from publix]Since all meats may not have a particular USDA stamp.They may be part of state programs,sold in that state,maybe meets FED standards.Could be grown on an inspected farm that doesn't want to pay for grading .Maybe part of the inspectors that washington is giving temp layoffs,so there is no inspector on site.
So,as long as it looks like what it is supposed to be to used in the cookoff and it meets cold safety standards and has not been cooked at home.
Meat inspector will usually get you inspected around mid morning and is typically available as long as you need them for late inspection.
