In accordance with the Institutional Meat Purchase Specifications, IMPS Item
No. 101 refers to the:
The inspector locates the rolled grade and compares it with the
in the inspection data packet (IDP).
Carcass beef maintained at
F will normally exhibit excellent
Normally, the product will not be more than
days old from the date of
The critical areas of the carcass that require examination is under the
the neck area or
furrow the hanging
, the ball-and-socket
joint of the beef
and the exposed surface of
Of the areas listed below, which are used to determine early off-condition of the
a. Flank pocket, hanging tender, and skirt.
b. Flank pocket, gracilis muscle, and skirt.
Flank pocket, jugular furrow, and skirt.
d. Jugular furrow, skirt, and rib eye.
Weight Range C for a beef carcass as listed in the Institutional Meat Purchase
Specifications is from