INSPECTION OF CARCASS, WHOLESALE AND MARKET-READY CUTS OF BEEF
Section I. INSPECTION OF CARCASS BEEF
a. This section identifies the criteria used to determine compliance with the
identity, condition, quality, and quantity requirements when inspecting carcass beef.
The subject matter in this section will be presented from the viewpoint of the IMPS.
b. Sampling will be in accordance with the inspection data packet (IDP).
(1) If performing sampling inspection, inspect the same number of
hindquarters and forequarters.
(2) If the trolley (the trolley is the hook-and-wheel apparatus on which the
meat is hung) is weighed, it is part of the tare weight. The weight of the trolley used for
forequarters is different from the weight of the trolley used for hindquarters.
c. An identification number will be stamped on each quarter (or a tag having a
stenciled or printed number will be placed on each quarter) to identify each quarter with
a specific carcass. For example, a number 20 will identify all quarters shipped from
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.
Product must be in excellent condition.
(2) Exposed lean and fat surfaces shall be of a color and bloom normally
associated with the class, grade, and cut of meat, and typical of meat which has been
properly stored and handled. Cut surfaces and naturally exposed lean surfaces shall
show no more than a slight darkening or discoloration due to dehydration, aging, and/or
No odors foreign to fresh meat shall be present.