(d) Institutional Meat Purchase Specifications Item Number 167-Beef
Round, Knuckle. This boneless item consists of the posterior portion of the full knuckle
(vastus intermedius, vastus lateralis, vastus medialis, and rectus femoris) and the
tensor fasciae latae. A portion of the sartorius may remain, if firmly attached. The loin
end shall expose the tensor fasciae latae not completely extending around the outside
of the knuckle. The knuckle is separated from the top (inside) round and bottom
(gooseneck) round between the natural seams. All bones, and cartilages shall be
removed. The tendinous end shall be removed exposing no less than 75 percent lean.
When specified, the knuckle shall be split lengthwise into approximate equal portions.
(e) Institutional Meat Purchase Specifications Item Number 172-Beef
Loin, Full Loin, Trimmed. This item is that portion of hindquarter remaining after
removal of item number 158 and shall consist of the short loin, sirloin, and the 13th rib.
The hanging tender, kidney and kidney knob and excess internal fat shall be removed.
The round shall be removed by a straight cut anterior to the protuberance of femur. The
rib (anterior) end shall follow the natural curvature of the 13th rib. The flank shall be
removed by a straight cut ventral to, but not more than 6.0 inches (15.2 cm) from, the
(posterior) end, which is ventral to, but not more than 1.0 inch (2.5 cm) from, the tensor
fasciae latae. See figure 3-7.
(f) Institutional Meat Purchase Specifications Item Number 173-Beef
Loin, Short Loin. This item consists of the anterior section of the loin and contains the
13th rib. The rib end shall follow the natural curvature of the 13th rib. The sirloin shall
be removed by a straight cut anterior to the hop cartilage, forming an approximate right
angle with the length of the short loin that exposes the gluteus medius. The flank shall
be removed by a straight cut ventral to but not more than 6.0 inches (15.2 cm) from the
longissimus dorsi at the rib end to a point on the sirloin end that is ventral to, but not
more than 10 inches (25.4 cm) from, the longissimus dorsi. See figure 3-9.
(g) Institutional Meat Purchase Specifications Item Number Item No.
180-Beef Loin, Strip Loin Boneless. This item is boneless, consists of the anterior
section of the loin, and contains the 13th rib mark. The hanging tender and tenderloin
shall be removed. The rib end shall follow the natural curvature of the13th rib mark.
The sirloin end shall be anterior to the hip cartilage, forming an approximate right angle
with the length of the short loin, and exposes the gluteus medius. The flank side shall
be ventral to, but not more than 3.0 inches (7.5 cm) from the longissimus dorsi at the rib
end to a point on the sirloin end ventral to, but not more than 2.0 inches (5.0 cm) from
the longissimus dorsi.
(h) Institutional Meat Purchase Specifications Item Number 181-Beef
Loin, Sirloin. This item is the posterior section of the full loin. The short loin shall be
removed by a straight cut anterior to the hip cartilage and approximately parallel with
the round end exposing the gluteus medius. The round shall be removed by a straight
cut anterior to the ball and / or protuberance of femur. The flank shall be removed by a
straight cut ventral to, but not more than 10.0 inches (25.4 cm) from, the longissimus
MD0710
3-19
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