(7) Institutional Meat Purchase Specifications Item Number 184--Beef Loin,
Top Sirloin Butt, Boneless. This item is prepared from IMPS item number 182 and
contains the gluteus medius, gluteus accessorius, gluteus profundus, and the biceps
femoris (see figure 4-1). The short loin end shall be approximately parallel to the round
end exposing the gluteus medius. On the round end, the biceps femoris shall be
approximately equal to or larger than the gluteus medius. The bottom sirloin shall be
removed by a straight cut along the natural seam and continues to the outside surface
leaving a portion of the tensor fasciae latae attached to the top sirloin butt. All bones,
cartilages, tenderloin, and the sacrosciatic ligament, and the lean and fat, which overlie
the ligament, shall be removed.
(8) Institutional Meat Purchase Specifications Item Number 189A--Beef
Loin, Tenderloin, Full, Side Muscle On, Defatted. This item is as described in IMPS
item number 189 except that it shall be practically free of surface and wing fat (fat lying
between the main body of the tenderloin and the iliacus (wing) muscle).
(9) Institutional Meat Purchase Specifications Item Number 191-Beef Loin,
Tenderloin, Butt. This item shall consist of the sirloin portion of the psoas major, psoas
minor, iliacus, and may have presence of the sartorius and the obliquus abdominis
internus, if present, it shall be trimmed level with the fat surface. The round end shall
expose the psoas major, iliacus, and sartorius. The anterior end shall be exposed by a
straight cut that exposes the psoas major and the psoas minor and no more than 1/2
inch (1.3 cm) anterior to the iliacus. The surface fat shall be trimmed not to exceed 3/4
inch (1.9 cm) in depth at any point. The large lymph gland shall be exposed. All bones,
cartilages, and the quadratus lumborum shall be removed. A score into the tenderloin
exceeding 1/2 inch (1.3 cm) is not acceptable.
(10) Institutional Meat Purchase Specifications Item Number 193--Flank,
Flank Steak. This item consists of the rectus abdominis from the flank region and is
separated from the transversus abdominis, obliquus abdominis internus, and obliquus
abdominis externus through the natural seams. This item shall be practically free of fat
and the membranous tissue.
(11) Institutional Meat Purchase Specifications Item Number 1112-Beef Rib,
Ribeye Roll Steak. Ribeye roll steaks shall be prepared from any IMPS ribeye roll item.
The lip shall be removed exposing the natural seam immediately ventral to the
longissimus dorsi.
(12) Institutional Meat Purchase Specifications Item Number 1180A-Beef
Loin, Strip Loin Steak, Boneless, Center-Cut. The steaks shall be prepared from any
boneless strip loin item that has the posterior portion of the strip loin removed at or
anterior to the gluteus medius. The gluteus medius, if present, may appear only on one
side.
(13) Institutional Meat Purchase Specifications Item Number 1184A--Beef
Loin, Top Sirloin Butt Steak, Semi Center-Cut, Boneless. The steaks shall be as
MD0710
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