(3) Institutional Meat Purchase Specifications Item Number 101-Beef Side.
The side of beef is as described in IMPS item number 100 except the side consists of
one matched forequarter and hindquarter. The side shall be trimmed as described in
item number 100.
(4) Institutional Meat Purchase Specifications Item Number 102-Beef
Forequarter. The forequarter is the entire anterior portion of the side after severance
from the hindquarter as described in IMPS item number 100. The forequarter shall be
trimmed as described in item number 100.
(5) Institutional Meat Purchase Specifications Item Number 155-Beef
Hindquarter. The hindquarter is the entire posterior portion of the side after severance
from the forequarter as described in IMPS item number 100.
d. Determination of Sex Category. The inspector identifies the sex of the
carcass (Section II of Lesson 2) and determines if it complies with the sex requirement
given in the inspection data packet. When the sex is not specified in the IDP, the beef
may be from steers and/or heifers eligible for the US grade that is specified.
e. Rolled Grade. The rolled grade; quality and yield (Section II of Lesson 2) is
located on the carcass 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.
f. 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
g. Weight Ranges. There are four weight ranges listed in the IMPS. The
ranges are a guideline, other weights are available, the customer should specify the
weight desired. The military normally purchases ranges A, B, and C. The four ranges
for carcass beef are as follows:
h. Weight. The weight of the carcass is usually stamped or written on a tag
attached to the carcass. The veterinary food inspection specialist compares the weight
range given in the inspection data packet to the actual weight of the carcass.