dorsi on the short loin end to a point on the round end ventral to, but not more than 1.0
inch (2.5 cm) from, the fasciae latae. See figure 3-9.
(i) I Institutional Meat Purchase Specifications Item Number 189-Beef
Loin, Tenderloin, Full. This item is derived from a full intact loin and shall consist of the
psoas major, psoas minor, iliacus, and may have presence of the sartorius. The
obliquus abdominis internus (flap), if present, shall be trimmed level with the fat surface.
The round end shall expose the psoas major, iliacus, and sartorius (when present). The
surface fat shall be trimmed to not exceed 3/4 inch (19 mm) in depth at any point, from
the posterior end to the exposed lymph gland and shall be tapered down to the lean at a
point not beyond 3/4 of the length of the tenderloin. The tenderloin shall be trimmed
free of ragged edges. All bones, and cartilages shall be removed. A score into the
tenderloin exceeding 1/2 inch (13 mm) in depth is not acceptable.
c. Rolled Grade. The rolled grade; quality and yield, (Section II of Lesson 2)
that is marked on each primal cut is located by the inspector and compared with the
requirements in the inspection data packet. Receipt of a higher quality yield or quality
grade designation is acceptable though it is different from the IDP requirement; a lower
quality is unacceptable.
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 product 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.