a. Reference. Use the reference that is specifically mentioned in the
contractual documents to determine identity. Either the National Association of Meat
Prveyors (NAMP), 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. Identity of Product. Identify the beef item as one of the following IMPS item
number and compare to the requirements in the inspection data packet for identity,
quality, and quantity (net weight or count). Institutional Meat Purchase Specifications
Item Number item numbers refer to the method by which a carcass is cut-up, the
following item descriptions are excerpts from the IMPS and are not complete. Figure 3-
1 shows standard cuts of beef.
Cuts from the forequarter.
Institutional Meat Purchase Specifications Item Number Rib, Primal. The primal rib is
that portion of the forequarter remaining after removal of the cross-cut chuck and short
plate and shall contain seven ribs (6th to 12th inclusive), the posterior tip of the blade
bone (scapula), and thoracic vertebrae attached to the ribs. The loin (posterior) end
shall follow the natural curvature of the 12th rib. The chuck is removed by a straight cut
between the 5th and 6th ribs. The short plate shall be removed by a straight cut which
is ventral to, but not more than 6.0 inches (15.2 cm) from, the longissimus dorsi at the
loin (posterior) end to a point on the chuck (anterior) end ventral to, but not more than
10.0 inches (25.4 cm) from, the longissimus dorsi. See figure 3-5.
(b) Institutional Meat Purchase Specifications Item Number 109-Beef
Rib, Roast-Ready. This item is prepared as described in IMPS Item Number 103
except that the short plate shall be removed by a straight cut that is ventral to, but not
more than 3.0 inches (7.5 cm) from, the longissimus dorsi at the loin end to a point on
the chuck end ventral to, but not more than 4.0 inches (10.0 cm) from, the longissimus
dorsi. The chine bone shall be removed such that the lean is exposed between the ribs
and the feather bone / vertebrae junctures, leaving the featherbones attached. The
blade bone and related cartilage, backstrap, latissimus dorsi, infraspinatus,
subscapularis, rhomboideus, and trapezius shall be removed. The exterior fat covering
(that covered the latissimus dorsi and trapezius) shall not exceed 1.0 inch (25 mm) in
depth at any point. The fat cover may be separated to accommodate removal of the
backstrap and returned to its original position. The fat cover shall be trimmed even with
the short plate side and shall not have holes larger than 2.0 square inches (12.9 sq.
cm). The rib shall be netted or tied when specified.
(c) Institutional Meat Purchase Specifications Item Number 109E-Beef
Rib, Ribeye Roll, Lip-On, Bone In. This item is as described in Item 109D except that
the short plate shall be removed by a straight cut which is ventral to, but not more than