(4) Institutional Meat Purchase Specifications Item Number 116A--Beef
Chuck, Chuck Roll. This boneless item consists of the large muscle system of the
chuck that lies under the blade bone and contains the longissimus dorsi, rhomboideus,
spinalis dorsi, complexus, mustifidus dorsi, serratus ventralis, subscapularis, and
splenius. The rib end shall be made by a straight cut exposing the longissimus dorsi to
be at least twice as large as the complexus and forms an approximate right angle with
the dorsal side. The neck shall be removed by a straight cut which is approximately
parallel with the rib end and is anterior to, but not more than 1/2 inch (13 mm) from, the
serratus ventralis. The arm portion shall be removed by a straight cut that is at an
approximate right angle to the rib end and is, not more than 3.0 inches (7.5 cm), ventral
from the longissimus dorsi at the rib end and not more than 4.0 inches (10.0 cm) from
the complexus at the neck end. All bones, cartilage, backstrap, trapezius,
supraspinatus, intercostal meat (rib fingers), and prescapular lymph gland shall be
removed. When smaller roasts are specified, the chuck roll shall be divided by cutting
through the meat perpendicular to the length of the chuck roll into approximately equal
portions. This item shall be netted or tied when specified. The purchaser-specified
options (PSO) are as follows:
(a) Purchaser-specified options--1--Arm removed by a straight cut not
exceeding 1.0 inch (25 mm) from the longissimus dorsi on the rib end and 1.0 inch (25
mm) from the complexus on the neck end.
(b) Purchaser-specified options--2--Arm removed by straight cut
immediately ventral to longissimus dorsi and complexus
(c)
Purchaser-specified options--3--The subscapularis shall be
removed
(d) Purchaser-specified options--4--The "hump meat" (dorsal portion of
the rhomboideus) shall be removed so that the dorsal edge is a straight cut parallel to
the arm (ventral) edge
(5) Institutional Meat Purchase Specifications Item Number 167A--Beef
Round, Knuckle, Peeled. This boneless item is as described in IMPS item number 167
except that the tensor fasciae latae muscle, fat, and "skin" tissue are removed. When
smaller roasts are specified, the knuckle shall be split lengthwise into approximate equal
portions.
(6) Institutional Meat Purchase Specifications Item Number 171C-Beef
Round, Eye of Round. This boneless item consists of the semitendinosus and shall not
be severed on either end. The eye is separated from the top and outside rounds and
heel between the natural seams.
MD0710
4-5