Meat Buying

Beef Primal Cuts

A, b Tensor fasciae latae c Sartorius d Gluteus accessorius e Ilio-psoas a Multifidus dorsi b Spinalis dorsi c Longissimus costarum d Intercostal e Serratus dorsalis, posterior f Obliquus abdominis externus e Longissimus costarum f Infraspinatus g Subscapularis a Multifidus dorsi b Spinalis dorsi c Complexus d Serratus dorsalis e Longissimus costarum f Infraspinatus g Subscapularis a Brachiocephalicus b Superficial pectoral c Triceps brachii, medial head e Intercostal d Tensor fasciae...

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...

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...

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...

Definition Of Terms

Within the Institutional Meat Purchase Specifications (IMPS) Series 500 for Cured, Cured and Smoked, and Fully Cooked Pork Products, a number of specific terms or marketplace descriptions are used to describe the various products. Purchasers should acquaint themselves with their meanings for in many cases they identify the composition and character of the product. Review the specific item description of each product for additional information. Actual label declarations on the product are also...

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...

Bacon Sliced Fully Cooked Cured and Smoked Skinless

The fully cooked sliced bacon shall be prepared from a bacon belly that meets all the requirements necessary to produce Item No. 539. After cooking, the yield of the finished product must not exceed 40 percent. In addition, the slices shall be uniform in appearance and not less than 5.0 inches (12.5 cm) or more than 7.0 inches (17.5 cm) long. The slices shall not be cut or torn for more than one-half the width of the slice and shall not be overcooked or have any burnt edges or areas measuring...

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...