What is the name of the item, which, on the round end, exposes the psoas major,
iliacus, and sartorius muscles (when present)?
Select the IMPS item number that specifies a straight cut ventral to but not more
than one inch from the tensor fasciae latae muscle on the round end.
The surface fat on the full tenderloin must be trimmed so that it does not exceed
inch in depth at any point.
Wholesale or market ready cuts of beef are examined for any abnormalities while
performing the condition inspection. The veterinary food inspection specialist does
this inspection by
The rolled grade is marked on each
When performing a conveyance inspection to determine temperature the inspector
is also looking for
When performing a subsistence inspection there are
cover the required procedures.
Excessive trimming to meet the weight requirement is not acceptable.