The hard fat along the sternum edge shall be trimmed level with the boned surface.
The inside lean surface shall be trimmed practically free of fat.
(i) Institutional Meat Purchase Specifications Item Number 123 - Beef
Short Ribs. This item consists of the rib section from any rib and / or plate item and
shall contain at least 2 but no more than 5 ribs (ribs 6 through 10). The dorsal side shall
be at an approximate right angle to the rib bones and the latissimus dorsi shall be
continuous across the cut surface. The ventral side shall be a straight cut that is
approximately parallel to the dorsal side and does not contain any costal cartilage. The
cutaneous trunci, diaphragm, and serous membrane (peritoneum) shall be removed.
The surface fat shall be trimmed to not exceed 1/4 inch (6 mm) at any point. The
purchaser shall specify the number of ribs and the width (distance between the dorsal
and ventral sides) of the rib sections.
(j) Institutional Meat Purchase Specifications Item Number 123A-Beef
Short Plate, Short Ribs, Trimmed. This item is as described in IMPS Item Number 123
except that it shall be derived from the 6th, 7th, and 8th ribs of the short plate, the
serratus ventralis shall be continuous across the cut surface for at least 2 ribs on both
the dorsal and ventral sides, and the exterior fat cover and the latissimus dorsi shall be
(k) Institutional Meat Purchase Specifications Item Number 127-Beef
Chuck, Cross-Cut. The chuck consists of the intact square-cut chuck, foreshank, and
brisket and shall contain 5 ribs. The rib end of the chuck shall be a straight cut between
the 5th and 6th ribs. The thymus gland and heart fat shall be closely removed. See
Cuts from the Hindquarter.
(a) Institutional Meat Purchase Specifications Item Number 158-Beef
Round, Primal. This item consists of the round (top and bottom round, portion of the
knuckle, rump, heel, and shank). The loin end shall be exposed by a straight cut
beginning at the juncture of the last sacral and the first caudal vertebrae, exposing the
ball of the femur without severing the protuberance. No more than two vertebrae shall
remain on the round. The obliquus abdominis internus (flank muscle) shall be removed.
See figure 3-7.
(b) Institutional Meat Purchase Specifications Item Number 161-Beef
Round, Shank Off, Boneless. This item is as prepared in IMPS Item Number 159
except that the shank is removed as described in Item number 160. Unless otherwise
specified, the popliteal lymph gland shall be removed.
(c) Institutional Meat Purchase Specifications Item Number 161B-Beef
Round, Heel and Shank Off, Without Knuckle, Boneless. This item is as described in
item number161 except that the heel and knuckle shall be removed by cutting through