described in IMPS item number 1184 except that all muscles other than the longissimus
dorsi, gluteus medius, and the biceps femoris shall be removed. The longissimus dorsi
may or may not be present.
(14) Institutional Meat Purchase Specifications Item Number 1189--Beef
Loin, Tenderloin Steak. The steaks shall be prepared from any IMPS tenderloin item.
However, the narrowest diameter of the cut surface of the psoas major must be at least
1.0 inch (2.5 cm) (excluding fat). Any fat or lean not firmly attached to the psoas major
shall be removed.
d. Inspection Legend/Approved Source Status. All meat items procured in
CONUS must originate from plants where the product is inspected for wholesomeness
by the USDA. This is indicated by the USDA inspection legend. The legend will be
placed directly on the carcass and on the marked end of the packing. The inspector
verifies that the inspection legend is present (Section III of Lesson 1), and determines
whether the carcass is from an approved source or if it is exempt from approved source
a. Conveyance Inspection. Inspect the conveyance to determine temperature,
vehicle cleanliness, and presence of off-odors.
b. Determine Adequacy of Packaging, Packing and Marking. Determine if
the packaging, packing, and marking of the pork comply with the requirements in the
inspection data packet. There should be no tears, rips, cuts, loss of vacuum, damage
from crushing, nor damage from moisture or blood.
c. Determine Age at Delivery. The inspector determines the age of the
product at delivery and the remaining shelf life and compares it to the requirements
listed in the inspection data packet.
d. Determine Temperature. Determine the product temperature and compare
it with the requirements given in the inspection data packet.
e. Inspect for Abnormalities. Examine the beef roasts and steaks for any
abnormalities. Discoloration is any color variation other than normal. However, it is not
unusual for vacuum-packaged, boneless cuts (or formed steaks and roasts produced
from vacuum-packaged, boneless cuts) or cuts from fresh, bone-in beef carcasses to
display a greenish, or in some cases, a brownish color. This caused by oxidation in and
around seam areas and on the surfaces of the product. Discoloration alone, as
described here, would not convey a spoilage condition. This assumes that the raw
material used to produce the item is in excellent condition, that the integrity of the
product was not compromised, and that the product was processed in accordance with
the applicable requirements of the specification. Other abnormalities that may be found
can be located in Section II of Lesson 1.