Institutional Meat Purchase Specifications

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INSTITUTIONALMEATPURCHASESPECIFICATIONSFRESH BEEFSERIES 100EFFECTIVE: November 2014

Institutional Meat Purchase SpecificationsFresh Beef - Series 4.1TitlePageContact Information191.1IMPS Documents35.0Material Requirements191.2Contact Information36.0Quality192.0IMPS Ordering Checklist46.1Excellent Condition192.1Checklist Elements46.2Lean Quality2046.3Workmanship2046.4Fat Trimming203.03.1Ordering Data to be Specified by the PurchaserItem No., PSO’s & Special 213.1.2Added Ingredients56.4.2Peeled/Denuded, Surface MembraneRemoved213.1.3Mechanical Tenderization66.4.3Cuts & Roast Items213.1.4Aging66.4.4Bridging & Planing2176.4.5Diced & Portion-Cut Items22Seam Fat223.2Grade & Special Requirements3.2.1Categories76.4.63.2.2Contact Information76.53.2.3Grade Designations86.5.1Objectionable MaterialsSpecified Risk MaterialsDiagrams22233.3State of Refrigeration87.0243.4Fat Limitations87.1Beef Side Skeletal Diagram243.4.1Carcasses & Quarters87.2Beef Side Primal Diagram253.4.2Cuts, Roasts, Diced & Special Trim Items87.3Primal Separations Diagram263.4.3Portion-Cuts97.3.1Rib-Chuck Separation273.4.4Comminuted Products & Trimmings97.3.2Chuck-Brisket Separation283.4.5Fat Content Verification97.3.3Rib-Loin Separation29107.3.4Short Plate-Rib Separation303.5Portion-Cut Weight, Thickness & Shape3.5.1Weight & Thickness107.3.5Short Loin-Sirloin Separation313.5.2Shape107.3.6Loin-Round Separation323.6Weight Range118.03.7Netting & Tying188.1Myology333.8Packing & Packaging198.2Foodservice Cut Descriptions333.9Quality Assurance198.3Portion Cut Descriptions61199.04.0USDA Certification & Verification2Cut DescriptionsGlossary3370

1.0Introduction1.1IMPS DocumentsThe United States Department of Agriculture (USDA) through its Agricultural Marketing Service(AMS) develops and maintains the Institutional Meat Purchase Specifications (IMPS) for meatand meat products. The complete IMPS series includes the following 11 documents:General Requirements (GR)Quality Assurance Provisions (QAP)1.2Fresh BeefSeries 100Fresh LambSeries 200Fresh Veal and CalfSeries 300Fresh PorkSeries 400Cured, Cured and Smoked, and Fully Cooked Pork ProductsSeries 500Cured, Dried, and Smoked Beef ProductsSeries 600Variety Meats and By-ProductsSeries 700Sausage ProductsSeries 800Fresh GoatSeries 11Contact InformationThese specifications are recommended for use by any meat product procuring activity.For assurance that procured items comply with these detailed requirements, AMS, through itsLivestock Poultry and Seed (LPS) Program’s Quality Assessment Division (QAD) provides avoluntary meat certification service and a process verification program. For labeling purposes,only producers who have meat products certified according to the IMPS or operate under anapproved IMPS process verified program may use the letters "IMPS" on the product label.Purchasers desiring these services should contact:USDA, AMS, LPS Program, QAD1400 Independence Ave, SW, Room 3932, Stop 0258Washington, DC 20250Phone: (202) 720-3271http://www.ams.usda.gov/AMSv1.0/QAD3

2.0IMPS Ordering Checklist2.1Checklist ElementsThe following checklist will assist the purchaser in providing contractual language necessary todescribe the IMPS product and service desired. Each element within the checklist is furtherdefined within Section 3.0 - Ordering Data to be Specified by the Purchaser.Item NumberSpecial instructionsPurchaser Specified Option (PSO)Added ingredientsMechanical TenderizationAgingGrade and Special RequirementsState of Refrigeration (See IMPS GENERAL REQUIREMENTS.)ChilledFrozenFat LimitationsPortion Cut Weight, Thickness, and ShapeWeight RangeNetting and TyingPackaging and Packing (See IMPS GENERAL REQUIREMENTS.)Quality Assurance (See IMPS QUALITY ASSURANCE PROVISIONS.)Method of examinationAcceptable Quality Levels (AQL’s)Certification - (See IMPS GR and QAP.)3.0Ordering Data to be Specified by the Purchaser3.1Item Number, PSO’s & Special InstructionsThe purchaser shall specify: (1) IMPS item number and product name to be purchased, and ifapplicable, (2) PSO’s, (3) added ingredients, applicable options, modifications, and specialinstructions to the requirements of the IMPS.4

3.1.1AbbreviationsIn conjunction with other markings that may be required in the GR and by Meat and PoultryInspection Regulations, the IMPS item number, “Beef”, and the product name listed above shallbe used for marking of shipping containers. Abbreviation of the product name isrecommended. Abbreviations, when used, shall be as follows:Bone in – Bn-inIntermediate - InterShort Cut – Sh CutBoneless - BnlsIndividual Muscle - IMShoulder - ShldCenter Cut - Cntr CutNeck off – Nk-offSirloin - SirlnCover - CovNot to Exceed - NTESkinned - SkndDeckle – DkleOven-Prepared –Oven-PrepSpecial - SpDefatted - DfatdPartially - PartSquare Cut – Sq-CutDenuded - DndPeeled - PldSteak - StkDiamond – DiaPorterhouse - PrthseTenderloin - TenderDivided – DivPortion - PortnTriangle Tip – Tri TipExtra - ExRegular – RegTrimmed - TrmdFresh - FrRoast-Ready – Rst-RdyUntrimmed - UntrmdFrozen - FrzRoast - RstGround - GrndRound - RndThe product names and abbreviations listed in this series have been reviewed and approved byUSDA; FSIS; Office of Policy and Program Development (OPPD); Labeling and ProgramDelivery Staff, Washington D.C.3.1.2 Added IngredientsTo enhance product performance, the purchaser may specify ingredients to be added to anyIMPS fresh beef item. Ingredients may be added by immersion or injection. The purchasermay specify any one of the following levels of added ingredients within a purchase order:Option No.Maximum Percentage of Added Ingredients123457%10%12%15% 15%5

The use of ingredients, method of addition, and product labeling shall comply with FSISRegulations and Policies.3.1.3 Mechanical TenderizationTo enhance the tenderness of beef products, the purchaser may specify roasts or raw materialsto be made into portion cuts to be mechanically tenderized. When specified, the roast or rawmaterials to be portioned shall be mechanically tenderized by using the multiple probe method(pinning) not more than one time.3.1.4 AgingThe purchaser shall specify the aging type and time desired. For assistance in specifying theseparameters, use the following tables.DescriptionTypeWet AgingDry AgingMeat is vacuum-packaged in a high moisture-impermeablebag and stored in cooler conditions (33 - 36oF) for a specifiedlength of time.Meat is unpackaged and directly exposed to cooler conditionswith designated temperature (33 - 36oF), humidity (85 – 90%)and air-flow (positive) controls.TimeDescription0 – 5 daysGreen5 – 7 daysModerately aged7 – 15 daysAged 15 daysExtremely aged6

3.2Grade & Special Requirements3.2.1 CategoriesThe purchaser may specify any combination of the following grade and special requirementcategories when ordering. NOTE: Only one selection per category, per icationU.S.U.S.U.S.U.S.U.S.U.S. U.S.U.S.Prime Choice Select Standard Commercial Utility Cutter Canner Other12345As Specified by PurchaserMarblingAs Specified by PurchaserMaturityAs Specified by PurchaserCarcass Wt.RangeAs Specified by PurchaserSpecifiedRiskMaterialsRemovalAs Specified by PurchaserDiet***As Specified by Purchaser*Quality grades predict palatability of lean and are applied to carcasses. They are determinedby evaluation of carcass maturity and quality of lean.**Yield grades predict the yield of closely trimmed boneless retail cuts to be derived from themajor wholesale cuts.***The diet category will allow the purchaser to specify the ingredients included in the animal’sration.3.2.2 Contact InformationThe purchaser may request documentation from the vendor, stating that cuts are derived fromcarcasses meeting the special requirements. For certification of the special requirements, averification program must be in place. Contact the Meat Grading and Certification Branch fordevelopment of verification programs (refer to Section 1.2 - Contact Information).7

3.2.3 Grade DesignationsOfficial grade designations will appear in any one or any combination of the following ways: (1)shipping container markings, or (2) on individual bags or wrapping material. The processorshall comply with Food Safety and Inspection Service (FSIS) grade labeling procedures.3.3State of RefrigerationPurchaser shall specify the state of refrigeration (chilled or frozen) for delivery of product. (SeeIMPS GR.)3.4Fat Limitations3.4.1 Carcasses & QuartersThe purchaser shall specify yield grade and/or maximum fat thickness as described below.3.4.2 Cuts, Roasts, Diced, & Special Trim ItemsThe purchaser shall specify maximum surface fat thickness requirements unless fat limitationsfor surface and/or seam fat are indicated in the item descriptions. Maximum fat thicknessrequirements may be specified in terms of “average” or “at any one point”. Alternative“average” and/or “at any one point” fat limitations may be specified.OptionNo.Maximum Average ThicknessMaximum AtAny One Point1¾-inch (19 mm) "Commodity trim"1.0 inch (25 mm)2¼-inch (6 mm)½-inch (13 mm)3⅛-inch (3 mm)¼-inch (6 mm)4Practically Free (75% lean/seam surfaceexposed)⅛-inch (3 mm)5Peeled/Denuded* (remaining fat shall notexceed 1.0 inch (25 mm) in the longestdimension and/or ⅛-inch (3 mm) in thickness)⅛-inch (3 mm)6Peeled/Denuded, Surface MembraneRemoved* (90% lean exposed)⅛-inch (3 mm)*See Section 6.4.Note: When average fat thicknesses are specified by the purchaser or in item descriptions, theappropriate "Maximum at Any One Point" limitation shall apply.8

3.4.3 Portion-CutsThe purchaser shall specify the maximum (at any one point) thickness of surface fat on theedges of the steak unless fat limitations for surface and/or seam fat are indicated in the detaileditem descriptions. Alternative fat limitations may be specified. If not specified, surface fatthickness shall not exceed ¼-inch (6 mm) at any one point.Option No.Maximum At Any One Point1¼-inch (6 mm)2⅛-inch (3 mm)Practically free (75% lean/seam surface exposed andremaining fat shall not exceed ⅛-inch (3 mm))Peeled/Denuded* (remaining fat shall not exceed 1.0 inch(25 mm) in the longest dimension and/or ⅛-inch (3 mm) inthickness))Peeled/Denuded, Surface Membrane Removed* (90% leanexposed and remaining fat shall not exceed ⅛-inch (3 mm))345*See Section 6.4.3.4.4 Comminuted Products & TrimmingsFat limitations for these items shall be expressed in terms of a fat content percentage. Fatcontent describes the percentage of fat present in the product. Unless otherwise specified, thefat content shall not exceed 22 percent. However, the purchaser may specify any fat contentprovided it does not exceed 30 percent and may specify discount ranges.The purchaser shall specify the fat content analysis to be determined on a (1) compositeanalysis, or (2) average analysis method (as defined within the IMPS QAP.) If the purchaserdoes not specify either method, the procedures for average fat content analysis method shall beused.3.4.5 Fat Content VerificationThe fat content shall be specified by the purchaser and verified by one or any combination of thefollowing PSO’s. If not specified, the fat content shall be verified with PSO #2 requirements.Option No.123Fat ContentFat content shall be declared on the product label alongwith a nutrition facts panel in accordance with FSISregulationsContractor shall submit documentation of fat analysis topurchaserFat content certified by AMS (see QAP.)9

43.5Samples selected by AMS and sent to purchaserdesignated laboratoryPortion Cut Weight, Thickness & Shape3.5.1 Weight & ThicknessThe purchaser shall specify the portion weight and/or thickness desired. For assistance inspecifying weight, see weight range tables. Unless other portion weight and/or thicknesstolerances are specified by the purchaser, the following tables shall be used. When both weightand thickness are specified, it is recommended that those requirements be limited to items thatare mechanically pressed and/or sliced.Portion Thickness Tolerances*Specified ThicknessThickness Tolerance1 inch (25 mm) or less /- 3/ 16 -inch (5 mm)More than 1 inch (25 mm) /- ¼-inch (6 mm)ThicknessUniformity3/ 16 -inch (5 mm)¼-inch (6 mm)*Thickness measurements are not applicable within ¼-inch (6 mm) of the edge. Also, valuelisted under thickness uniformity is the maximum allowable difference between the thinnest andthickest measurement of an individual steak.Portion Weight TolerancesSpecified WeightWeightToleranceThicknessUniformity*Less than 6.0 ounces (170 g) /- ¼ oz. (7 g)6.0 (170 g) to 12.0 ounces (340g) /- ½ oz. (14 g)¼-inch (6 mm)12.01 (341 g) to 24.0 ounces(680 g) /- ¾ oz. (21 g)⅜-inch (9 mm)24.01 ounces (681 g) or more /- 1 oz. (28 g)½-inch (13 mm)3/ 16 -inch (5 mm)3.5.2 ShapeUnless otherwise specified, the shape of whole muscle portions cuts shall resemble theapproximate shape relative to the cut of origin. Cubed and braising steaks which aremechanically pressed and sliced shall be uniform in shape. Unless otherwise specified, pattiesshall be round.10

3.6Weight RangePurchaser shall specify IMPS item number, product name, and weight range to be purchased.The following weight ranges are intended as guidelines. Carcass weights are notnecessarily related to the weight of cuts within their respective weight range. Otherweights or ranges may be specified.Foodservice CutsItemNo.Product NameWeight Ranges 0-up33100ACarcass, 183-210210-up33102AForequarter, Boneless104-125125-146146-168168-up33103Rib, Primal24-2828-3333-3838-up33103ARib, Regular18-2020-2424-2727-up33104Rib, Oven-Prepared, up3417-1919-2323-2626-up34108Rib, Oven-PreparedRib, Oven-Prepared, Blade BoneInRib, Oven-Prepared, Boneless13-1616-1919-2222-up34109Rib, Roast-Ready14-1616-1919-2222-up34109ARib, Roast-Ready, Special14-1616-1919-2222-up34109BRib, Blade Meat109C109ERib, Roast-Ready, Cover OffRib, Roast-Ready, Cover Off, ShortCut (Export Style)Rib, Ribeye Roll, Lip-On, Bone In110Rib, Roast-Ready, Boneless111Rib, Spencer -up3510-1212-1515-1818-up35Rib, Ribeye Roll5-66-88-1010-up35112ARib, Ribeye Roll, Lip-On6-77-99-1111-up36112CRib, Ribeye (IM)4-66-88-1010-up36112DRib, Ribeye Cap (IM)1-23-4113Chuck, 0-up36114Chuck, Square-Cut, DividedChuck, Square-Cut, Neck-Off,DividedChuck, Square-Cut, Neck-Off, 2Piece, Semi BonelessChuck, Shoulder (Clod)13-1515-1818-2121-up36114AChuck, Shoulder Roast15-dn15-1818-2121-up36114BChuck, Shoulder Roast, Special15-dn15-1818-2121-up37109D113B113C114-up36

Foodservice Cuts 15C115D116116A116B116C116D116EChuck, Shoulder (Clod),Trimmed, (2-Piece)Chuck, Shoulder (clod), TopBladeChuck, Shoulder (Clod), ArmRoastChuck, Shoulder, Tender (IM)Chuck, Shoulder, Arm, CenterCut (IM)Chuck, Square-Cut, BonelessChuck, Blade Portion,BonelessChuck, Arm-Out, BonelessChuck, Square-Cut, Neck-Off,BonelessChuck, Square-Cut, PectoralMeat (IM)Chuck, Square-Cut, Clod-Out,BonelessChuck, Chuck RollChuck, Chuck TenderChuck, Chuck Roll,UntrimmedChuck, Chuck Eye Roll116HChuck, Under Blade RoastChuck, Under Blade, Flat Cut(IM)Chuck, Under Blade, CenterCut (IM)Chuck, Chuck Eye (IM)116IChuck, Neck Roast116KChuck Roll, 3-Way117Foreshank118119120116F116GWeight Ranges (Pounds)Product et12-1414-1717-2020-up40Brisket, Deckle-On, 66-88-1010-up403-dn3-44-66-up41120CBrisket, Deckle-Off, BonelessBrisket, Flat Cut, Boneless(IM)Brisket, Point Cut, Boneless(IM)Brisket, 2 Piece, Boneless6-88-1010-1212-up41121Plate, Short Plate20-2727-3131-3535-up41121APlate, Short Plate, Boneless12-1414-1616-1818-up41121BPlate, Short Plate, Trimmed,Boneless8-1212-1414-1616-up41120A120B12

121CPlate, Outside Skirt (IM)1-22-33-up41Foodservice Cuts (continued)ItemNo.121DWeight Ranges (Pounds)Page#Product up4110-1212-1414-1616-up41122Plate, Inside Skirt (IM)Plate, Outside Skirt (IM),SkinnedPlate, Short Plate, Short RibsRemovedPlate, Short Plate, Short RibsRemoved, BonelessPlate, Full28-3737-4444-5151-up41122APlate, Full, 3BShort RibsShort Plate, Short Ribs,TrimmedRib, Short Ribs, Trimmed123CRib, Short Ribs123DShort Ribs, Boneless124Rib, Back RibsAmount as Specified43124ARib, Back Rib, Rib FingersAmount as Specified43124BPlate, Rib FingersAmount as Specified43125Chuck, 090-up4346-5757-6969-7777-up43127Chuck, Armbone, BonelessChuck, Armbone, Clod-Out,BonelessChuck, Cross-Cut86-103103-120120-138138-up43128Chuck, Cross-Cut, Boneless68-8181-9595-109109-up43130Chuck, Short Ribs2-33-44-55-up43130AChuck, Short Ribs, 7-129129-150150-172172-up43133Triangle, Boneless83-101101-117117-134134-up134Beef BonesAmount as Specified44135Diced BeefAmount as Specified44135ABeef for StewingAmount as Specified44135BBeef for KabobsAmount as Specified44135CBeef for Stir FryAmount as Specified44136Ground BeefAmount as Specified45136AGround Beef and Soy ProteinProduct Patty MixAmount as Specified46136CBeef Patty Mix, NTE 10% FatAmount as Specified46136DPure BeefAmount as Specified46137Ground Beef, SpecialAmount as Specified47121E121F121G123A126A1-2Amount as Specified42Amount as Specified42Amount as Specified432-3133-44-up4344

137AGround Beef and Soy ProteinProduct, SpecialAmount as Specified48Foodservice Cuts (continued)ItemNo.Weight Ranges (Pounds)Product NameABCDPage#138Beef TrimmingsAmount as Specified48139Special Trim, BonelessAmount as specified48140Hanging Tender AHindquarter, 88-1010-1212-up49158Round, Primal59-7171-8383-9595-up49158ARound, ound, NY Style50-6363-7575-8888-up49159Round, Primal, BonelessRound, Shank-Off, PartiallyBonelessRound, Diamond Cut, ShankOff, Partially BonelessRound, Heel and Shank Out,Semi-BonelessRound, Shank Off, A164165165ARound, Diamond Cut, ShankOff, BonelessRound, Heel and Shank Off,Without Sirloin Tip, BonelessRound, Shank Off, 3-Way,BonelessRound, Shank Off, 3-Way,Untrimmed, BonelessRound, Rump and Shank OffRound, Rump and Shank Off,BonelessRound, Rump and Shank Off,Boneless, Special165BRound, Rump and Shank Off,Boneless, Special38-4646-5454-6060-up51166Round, Rump and Shank Off,Boneless35-4343-5050-5757-up51166ARound, Rump PartiallyRemoved, Shank Off44-5252-6161-7070-up51166BRound, Rump and ShankPartially Off, Handle On44-5252-6161-7070-up51167Round, Sirloin Tip(Knuckle)8-99-1111-1313-up51167ARound, Sirloin Tip (Knuckle),Peeled7-88-1010-1212-up5214

167BRound, Full Sirloin Tip10-1212-1414-1616-up52Foodservice Cuts (continued)ItemNo.167CWeight Ranges (Pounds)Product 1717-2020-2323-up5318-2020-up53169Round, Sirloin (Full) TipRound, Sirloin Tip, Peeled,2-PieceRound, Sirloin Tip, CenterRoast (IM)Round, Sirloin Tip, Side Roast(IM)Round, Top (Inside),UntrimmedRound, Top (Inside)169ARound, Top (Inside), Cap Off12-1515-18169BRound, Top (Inside), Cap (IM)Round, Top (Inside), FrontSide (IM)Round, Top (Inside) Soft SideRemovedRound, Top (Inside) 6-1919-225-dn3-up531-up5322-up5-up5353Round, Bottom (Gooseneck)Round, Bottom (Gooseneck),Heel OutRound, Bottom (Gooseneck),UntrimmedRound, Bottom (Gooseneck),Untrimmed, Heel OutRound, Outside Round 35-4242-5050-5757-up55173Round, Eye of Round (IM)Round, Outside Round, SideMuscle Removed (IM)Round, Outside Round, SideRoast (IM)Round, Outside Round, HeelRound, Outside Round, Rump(IM)Loin, Full Loin, TrimmedLoin, Full Loin, Diamond Cut,TrimmedLoin, Short Loin17-2424-3030-3535-up55174Loin, Short Loin, Short-Cut14-2020-2525-3030-up55175Loin, Strip Loin11-1414-1818-2222-up55176Loin, Steak 4-up56181Loin, Strip Loin, BonelessLoin, Strip Loin, Split,BonelessLoin, Sirloin16-1919-2424-2828-up56181ALoin, Top 1D171E171F171G172172A180B155-up56

182Loin, Sirloin Butt, Boneless11-1414-1616-1919-up57Foodservice Cuts 5185A185B185C185D186188189Weight Ranges Product NameLoin, Sirloin Butt, Trimmed,BonelessLoin, Top Sirloin Butt,BonelessLoin, Top Sirloin Butt, SemiCenter-Cut, BonelessLoin, Top Sirloin Butt,Center-Cut, Cap Off (IM),BonelessLoin, Top Sirloin Butt,Untrimmed, BonelessLoin, Top Sirloin Butt, Cap (IM)Loin, Top Sirloin Butt, 2-PieceLoin, Top Sirloin Butt,Center-Cut, Seamed, DorsalSide (IM)Loin, Bottom Sirloin Butt,BonelessLoin, Bottom Sirloin Butt, Flap,Boneless (IM)Loin, Bottom Sirloin Butt, BallTip, BonelessLoin, Bottom Sirloin Butt,Tri-Tip, Boneless (IM)Loin, Bottom Sirloin Butt,Tri-Tip, Defatted, BonelessLoin, Bottom Sirloin Butt,Trimmed, BonelessLoin, Tenderloin, 4-up592-33-44-up592-up59191Loin, Tenderloin, FullLoin, Tenderloin, Full, SideMuscle On, DefattedLoin, Tenderloin, Full, SideMuscle On, Partially DefattedLoin, Tenderloin, Full, SideMuscle Off, DefattedLoin, Tenderloin, Full, SideMuscle Off, SkinnedLoin, Tenderloin, Full, SideMuscle Off, Center-Cut,Skinned (IM)Loin, Tenderloin, Butt1-22-33-44-up59191ALoin, Tenderloin Butt, Defatted1-22-33-44-up60191BLoin, Tenderloin Butt, Skinned2-dn2-33-up60192Loin, Tenderloin, Short2-33-44-up60192ALoin, Tenderloin Tails193Flank, Flank Steak (IM)189A189B190190A190Bunder 2Amount as Specified1-dn1-216602-up60

194Flank, Rose Meat (IM)Amount as Specified60Portion CutsSuggested Portion Weight Range(Ounces)3-8Page#61Item No.Product Name1100Cubed Steak1101Cubed Steak, Special3-8611102Braising Steak, Swiss4-8611103Rib, Rib Steak, Bone-In8-18611103ARib, Rib Steak, Boneless4-12611103BRib, Rib Steak, Frenched, Bone In3-16611112Rib, Ribeye Roll Steak, Boneless4-12621112ARib, Ribeye Steak, Lip-On, Boneless4-12621112BRib, Ribeye Steak, Lip-On, Short Cut, Boneless4-12621112CRib, Ribeye Steak4-12621112DRib, Ribeye Cap Steak4-8621114DChuck, Shoulder, Top Blade Steak4-12631114EChuck, Shoulder, Arm Steak, Boneless4-10631114FChuck, Shoulder Tender, Portioned (IM)2-14631116DChuck, Chuck Eye Roll Steak4-12631116GChuck, Under Blade, Center-Cut Steak4-12641116HChuck, Chuck Eye Steak4-12641121DPlate, Inside Skirt Steak (IM), Boneless4-8641121EPlate, Outside Skirt Steak, Skinned (IM)4-8641123Short Ribs, Bone-Ine3-10641136Ground Beef PattiesDesired ounces or number per pound641130Chuck, Short Rib, Bone-In3-10651136Ground Beef PattiesDesired ounces or number per pound651136AGround Beef and Soy Protein Product PattiesDesired ounces or number per pound651136BBeef PattiesDesired ounces or number per pound651136CBeef Patties, NTE 10% FatDesired ounces or number per pound651136DPure Beef PattiesDesired ounces or number per pound651137Ground Beef Patties, SpecialDesired ounces or number per pound651137AGround Beef and Soy Protein Product Patties, SpecialDesired ounces or number per pound651138Beef Steaks, Flaked and Formed, FrozenDesired ounces or number per pound651138ABeef Sandwich Steaks, Flaked, Chopped, Formed, andWafer Sliced, FrozenDesired ounces661138BBeef Steaks, Sliced and Formed, Frozen1139Beef Slices1140Desired ounces66Desired ounces or thickness66Hanger Steaks4-8661150Top Side Steak, Boneless4-16661167Round, Sirloin Tip (Knuckle) Steak3-10661167ARound, Sirloin Tip (Knuckle) Steak, Peeled3-10661167DRound, Sirloin Tip (Knuckle) Steak, Peeled, Special4-8661167ERound, Sirloin Tip (Knuckle), Center Steaks (IM)4-86617

1167FRound, Sirloin Tip (knuckle), Side Steaks (IM)4-8661169Round, Top (Inside) Round Steak3-12671169ARound, Top (Inside) Cap-Off, Round Steak3-12671169CRound Top (Inside) Round, Front Side Steak3-1267Suggested Portion Weight Range(Ounces)Page#Portion Cuts (continued)Item No.Product Name1170ARound, Bottom (Gooseneck) Round Steak3-241171DRound, Outside Round Steaks (IM)3-24671171GRound, Outside Round, Rump Steak (IM)3-12671173Loin, Porterhouse Steak10-12681174Loin, T-Bone Steak8-24681179Loin, Strip Loin Steak, Bone-in8-24681179ALoin, Strip Loin Steak, Center Cut, Bone-In8-24681180Loin, Strip Loin Steak, Boneless6-20681180ALoin, Strip Loin Steak, Center-Cut, Boneless6-20681180BBeef Loin, Strip Loin Steak, Split, Boneless4-12681184Loin, Top Sirloin Butt Steak, Boneless4-24681184ALoin, Top Sirloin Butt Steak, Semi Center-Cut, Boneless4-16691184BLoin, Top Sirloin Butt Steak, Center-Cut, Boneless (IM)4-16691184D4-8693-8691185ALoin, Top Sirloin Cap Steak, Boneless (IM)Loin, Top Sirloin Butt Steak, Center-Cut, Seamed, DorsalSide (IM), BonelessLoin, Bottom Sirloin Butt, Flap Steak (IM)3-8691185BLoin, Bottom Sirloin Butt, Ball Tip Steak3-10691185CLoin, Bottom Sirloin Butt, Tri-Tip Steak (IM)3-8691185DLoin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM)3-8691188Loin, Tenderloin, Steak, Bone-in3-8691189Loin, Tenderloin Steak4-14691189ALoin, Tenderloin Steak, Side Muscle On, Defatted3-14691189BLoin, Tenderloin Steak, Side Muscle On, Partially Defatted3-14701190Loin, Tenderloin Steak, Side Muscle Off, Defatted3-14701190ALoin, Tenderloin Steak, Side Muscle Off, Skinned3-14701190BLoin, Tenderloin Steak, Center-Cut, Skinned3-14701190CLoin, Tenderloin TipsAmount as Specified701184F3.7Netting & TyingMany of the item descriptions require roasts to be netted or tied to facilitate institutionalstyle cookery methods. The purchaser may specify the netting and tying requirementsfor such items as needed.When tying is required, stretchable netting (or any other equivalent material) shall beused to make roasts firm and compact. Unless otherwise specified, roasts shall benetted so that all portions are held intact, without any portions protruding through the ends18

of the netting. Conversely, excess netting at the portion ends shall be no more than 2.0inches (5.0 cm) in length. Alternatively, roasts may be string tied by loops of twineuniformly spaced at no more than approximately 2.0 inches (5.0 cm) intervals along theitems length). When tying does not make roasts firm and compact, lengthwise tying maybe used. For net weight verification, netting and tying material shall be included alongwith packaging materials when determining tare weight.3.8Packaging & PackingPurchaser shall specify packaging and packing for delivery of product. (See IMPS GR.)3.9Quality AssuranceThe purchaser may consult the IMPS QAP for options regarding production examinationand lot acceptance criteria in terms of acceptable AQLs.4.0USDA Certification and Verification4.1Contact InformationWhen requested, the purchaser shall specify within a contract or purchase order that productshall be certified or that the producer is operating under an approved IMPS Process VerifiedProgram by the USDA, AMS, LPS, QAD. The IMPSQAP, http://www.ams.usda.gov/AMSv1.0/getfile?dDocName STELDEV3003293, will be usedto determine compliance. Purchasers desiring these services should contact:USDA, AMS, LPS Program, QAD1400 Independence Ave, SW, Room 3932, Stop 0258Washington, DC 20250Phone: (202) 720-32715.0Material RequirementsAll products offered shall comply with the following material requirements and the individual itemdescriptions. For certification, product shall be evaluated in accordance with the IMPS QAP.6.0Quality6.1Excellent ConditionAll product offered as meeting the specification requirements must be in excellent condition.For certification, product shall be in the fresh-chilled state (not previously frozen) whenexamined for excellent condition; e.g., exposed lean and fat surfaces shall be of a color andbloom normally associated with the class, grade, and cut of meat, and typical of meat which hasbeen properly stored and handled. Cut surfaces and naturally exposed lean surfaces shallshow no more than slight darkening or discoloration due to dehydration, aging, and/or microbialactivity. The fat shall show no more than very slight discoloration due to oxidation or microbialactivity. No odors foreign to fresh meat shall be present. Changes in color and odorscharacteristically associated with vacuum packaged meat in excellent condition shall be19

acceptable. Also, product shall show no evidence of freezing, defrosting, or mishandling.Beef must be maintained in excellent condition through processing, storage, and transi

To enhance product performance, the purchaser may specify ingredients to be added to any IMPS fresh beef item. Ingredients may be added by immersion or injection. The purchaser may specify any one of the following levels of added ingredients within a purchase order: Option No. Maximum Percentage of Added Ingredients. 1 7% 2 10%

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