Pork Rib Shape Patty

Fresh, uncured, boneless pork shall be ground one time only through a 0.25 inch (6.35 mm) plate, mixed with the appropriate seasonings (if specified), and mechanically formed to give the appearance, consistency, and texture of a natural rib slab with rib protrusions. Alternatively, the item may be produced using any FSIS-approved and labeled restructuring method that will yield an acceptable end item that exhibits the appearance, consistency, and texture of a natural rib slab. The texture of...

Nutrition Information

We hope you will find the Nutrition Information Section to be a valuable aid in menu planning and in responding to customers' nutrition questions. Since portion sizes vary accordingly to a customer's cost or menu requirements, the nutrition information is expressed in a 1.0 oz cooked format. This should make it easier to convert the data to foodservice portions. We have chosen to use cooked rather than raw product data because it is anticipated that users of The Meat Buyer's Guide would wish to...

Beef Loin Strip Loin Steak Boneless

The boneless steaks shall be prepared from any beef short loin, bone-in strip loin, or boneless strip loin item, provided the item meets the end requirements of Item No. 180. All bones and cartilages shall be excluded. See Item No. 1173 for purchaser tail length options. 1 1 OA Beef Loin, Strip Loin Steak, 10 Jr Boneless, Center-Cut This item, in addition to meeting the requirements of Item No. 1180, shall be further prepared by excluding the posterior or sirloin butt end of the boneless strip...

Beef Loin Strip Loin Boneless

This boneless item is prepared from any loin item that meets the end item requirements. The item on the rib end displays the 13th rib mark and shall follow the natural curvature of the 13th rib. The sirloin end shall be anterior to the hip cartilage, forming an approximate right angle with the length of the loin, and exposing 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...

The Nampometer For Poultry

Poultry products are extremely perishable and the temperature of poultry storage and cookery has an especially critical role in the microbiological safety of poultry products. Temperature also plays an important role in the relationship of poultry storage and cookery to poultry product palatability. The poultry thermometer on this page illustrates the important relationship between temperature and poultry product bacterial growth and the desired storage temperatures to retain maximum freshness...

Lamb Loin Block Ready Trimmed

This item may be derived from Item No. 232 or any other loin item that yields product that meets the end-item requirements. It is a single loin with the flank removed so that the tail length measurement, ventral from the edge of the longissimus dorsi at both the rack and leg ends, is not more than 3.0 inches (7.5 cm). If desired, purchasers must specify a different tail length option. The options are

Pork Loin Boneless Center Cut 8 Ribs

This item is prepared from Item No. 412. The tenderloin and all bones and cartilages shall be excluded. On the blade end, the longissimus shall be at least twice as large as the spinalis dorsi. The sirloin is eliminated anterior to the hip bone cartilage and shall expose the gluteus medius. The belly shall be excluded by a cut ventral to, but not more than 4.0 inches (10.0 cm) from, the longissimus at the blade end to a point on the sirloin end ventral to, but not more than 3.0 inches (7.5 cm)...

Pork Loin Chops Bladeless

The chops are prepared from Item No. 411. The chops are prepared from Item Nos. 412 or 412C. PSO 5 - Purchaser may request only the Porterhouse Chops from the pork loin. The pork tenderloin shall be plainly evident on both sides of the Porterhouse Chop. Graphic illustration of the length of tail difference on Pork Loin Chops. Mil A Pork Loin Chops, Center-Cut, 141ZM Chine Bone Off The chops are prepared from Item Nos. 412A or 412D.

Veal Breast Primal North American Meat

NAMPS IMPS Number North American Meat Processors Association Institutional Meat Purchase Specifications 1997 North American Meat Processors Association 309D Veal Chuck,Square-Cut, 4 Ribs, Neck Off, Boneless NAMPS IMPS Number North American Meat Processors Association Institutional Meat Purchase Specifications 1997 North American Meat Processors Association 309D Veal Chuck,Square-Cut, 4 Ribs, Neck Off, Boneless 310B Veal Chuck,Shoulder Clod, Roast 1306E Veal Rack, Rib Chops, Frenched,6 Rib 307...

Beef Round Rump and Shank Partially Off Handle On

In preparing this item the rump is excluded together with the aitch bone and other portions described in Item No. 166A by a straight cut that exposes the semitendinosus, and a cross section of the ball of the femur. This cut must not sever the medial portion of the rectus femoris but may sever the vastus lateralis and or main portion of the rectus femoris. Further, the hindshank and heel meat shall be excluded from the tibia or shank bone by a straight cut perpendicular to the ventral edge of...

Pork Loin Center Cut Rib End Rack

This Center-Cut, Rib End, often referred to as a CenterCut Rack, is as described in Items No. 412A or 412D, except that the sirloin end shall be removed posterior to the last rib. To make the item roast ready, the purchaser may specify that the feather bones and the chine bones be removed. Purchaser must also specify that this item be produced from one of the following PSOs. PSO 1 - 8 Rib End Rack , Center-Cut 2 - 9 Rib End Rack , Center-Cut 3 - 10 Rib End Rack , Center-Cut 4 - 11 Rib End Rack...

Lamb Leg Hindshank Heel On

This item is removed from any shank-on leg by a straight cut through or anterior to the stifle joint at an approximate right angle to the shank bone leaving the heel or any portion of the heel attached to the shank. The trotter lower hindshank is removed at the break joint and the gambrel cord is removed. PSO 1 - Frenched the lean fat shall be removed from the lower hindshank trotter end so the shank bone is exposed for a distance of 2.0 inches.

Ground Beef and Vegetable Protein Product

This item is approved for use in Child Nutrition Programs and is as described in Item No. 136, except that vegetable protein product VPP shall be added. The VPP must meet the nutritional specifications established by the USDA, Food and Nutrition Service Regulations.To ensure compliance, the VPP used must have information on the label stating that the product meets USDA-FNS requirements for use in meeting a portion of the meat meat alternate requirement of the child nutrition programs. The...