2.0 inches (5.0 cm) from the longissimus dorsi. The purchaser specified options (PSO)
for short plate removal are as follows:
1 PSO 1--1.0 in. (25 mm) x 1.0 in. (25 mm)
2 PSO 2--0 in. x 0 in. (product name shall omit reference
to "lip on")
3 PSO 3--Other.
(d) Institutional Meat Purchase Specifications Item Number 113-Beef
Chuck, Square-Cut. This item is the portion of the forequarter after removal of the rib,
short plate, foreshank, and brisket. The rib end of the chuck shall be prepared by a
straight cut between the 5th and 6th ribs. The brisket and foreshank shall be removed
by a straight cut which is at an approximate right angle to the rib end. Evidence of the
cartilaginous juncture of the 1st rib and the sternum shall be present on the brisket side.
(e) Institutional Meat Purchase Specifications Item Number 115-Beef
Chuck, Square-Cut, Boneless. This boneless item is prepared from any chuck item with
the brisket and foreshank removed. The full clod shall be separated (but included) as
described in item number 114 and may be separated prior to cutting the brisket side.
On the rib end, the longissimus dorsi shall be twice as large as the complexus. No
fewer than 5 rib marks shall be present. The brisket side and rib end shall be straight
cuts forming an approximate right angle. On the brisket side, the deep pectoral shall
extend to the 3rd rib mark but not past the 5th rib mark. Unless otherwise specified, the
blade portion shall be separated from the arm portion (after separation of the clod) by a
straight cut, approximately perpendicular with the rib end, which is ventral to, but not
more than 5.0 inches (12.5 cm) or less than 3.0 inches (7.5 cm) from, the longissimus
dorsi at the rib end. All bones, cartilage, backstrap, prescapular lymph gland, heart fat
and thymus gland shall be removed.
(f) Institutional Meat Purchase Specifications Item Number 116-Beef
Chuck, Square-Cut, Clod-Out, Boneless. This item is prepared as described in IMPS
Item Number 115 except that the shoulder clod shall be excluded.
(g) Institutional Meat Purchase Specifications Item Number 118-Beef
Brisket. This item includes the anterior end of the sternum bones, the deep pectoral,
and the (web) superficial pectoral muscle. The brisket is separated from the foreshank
as specified in IMPS item number 117. The arm and the short plate sides shall be
straight cuts that form an appropriate right angle. Evidence of the cartilaginous juncture
of the 1st rib and the sternum and the cross section of 4 rib bones shall be present.
See figure 3-4.
(h) Institutional Meat Purchase Specifications Item Number 120-Beef
Brisket, Deckle Off, Boneless. This item is as described in IMPS item number 119
except that the deckle (hard fat and intercostal meat on the inside surface) shall be
removed at the natural seam exposing the lean surface of the deep pectoral muscle.