a. Reference. Use the reference that is specifically mentioned in the
contractual documents to determine identity. Either the NAMP's, The Meat Buyer's
Guide or the USDA's IMPS General Requirements, IMPS Quality Assurance Provisions
and IMPS for Fresh Beef-Series 100. The reference not specifically identified in the
inspection data packet can be used as a guide.
b. Material Requirements. Beef roasts and steaks may be produced from
wholesale cuts, boneless wholesale cuts, or carcass beef. The beef shall be in
excellent condition, have good color normal to the grade, be practically free of bruises,
blood clots, bone dust, ragged edges, and discoloration, and show no evidence of
defrosting and refreezing. Boning shall be accomplished with sufficient care to allow
each cut to retain its identity and to avoid objectionable scores. Steaks shall be cut at
approximately right angles to the grain and butterflying is prohibited.
c. Identity of Product. Identify the beef IMPS item number and compare to the
requirements listed in the inspection data packet (IDP) for identity, quality, and quantity
(net weight and count). The beef should show no evidence of excessive trimming in
order to meet specified weight. Follow the steps and procedures listed in Section III of
Lesson 3. The following item descriptions are excerpts from the IMPS and are not
complete. Refer to figure 4-1 for location of cuts.
(1) Institutional Meat Purchase Specifications Item Number 112-Beef Rib,
Ribeye Roll. The ribeye roll includes the longissimus dorsi, spinalis dorsi, complexus,
and multifidus dorsi muscles as described in IMPS item number 108 (see figure 3-6).
The "lip" (serratus dorsalis and longissimus costarum muscles and related
intermuscular fat) on the short plate side shall be removed at the natural seam
immediately ventral to the longissimus dorsi. This item shall be practically free of
surface fat and intercostal meat. All other muscles, bones, cartilages, backstrap, and
the exterior fat cover shall be removed.
(2) Institutional Meat Purchase Specifications Item Number 112A--Beef Rib,
Ribeye Roll, Lip-On. This item is the same as IMPS item number 112 except that the
"lip" (serratus dorsalis and longissimus costarum muscles and related intermuscular fat)
remains attached on the short plate side and shall be prepared by a straight cut which is
ventral to, but not more than 2.0 inches (5.0 cm) from, the longissimus dorsi.
(3) Institutional Meat Purchase Specifications Item Number 114B-Beef
Chuck, Shoulder Clod Roast, Special. This item is as described in IMPS item number
114A except that the whole clod shall be split lengthwise, the ends shall be reversed so
that the boned surfaces are placed together to produce a uniformly thick roast. Netting
or tying shall hold the roasts together. When smaller roasts are specified, the roast
shall be divided by a straight cut(s) at a right angle to the length of the clod into
approximate equal portions.