Beef wholesale nomenclature – 100 series

Item no. 100 – Beef carcass

The carcass shall consist of two matched sides each consisting of a forequarter and a hindquarter. The sides shall be produced by splitting the carcass down the back exposing the spinal groove at least 75% of the length of either side. No more than a minor amount of major muscles shall be removed from either side. The quarters are produced by completely or partially separating the forequarters from the hindquarters by a cut following the natural curvature between the 12th and 13th ribs. The diaphragm may be removed. However, if present it shall be firmly attached and the membranous portion shall be trimmed close to the lean. The thymus gland and heart fat shall be closely removed.

Item no. 100A – Beef carcass, trimmed

This item is prepared as described in item no. 100 except the kidney, kidney knob, adjacent internal fats, and hanging tender are removed. The fat covering the lumbar, sacral, pelvic, and tenderloin regions shall be trimmed NTE 1.0 inch (25 mm) in depth at any point.

Item no. 101 – Beef side

This item is as described in item no. 100 except the side is one matched forequarter and hindquarter. The side shall be trimmed as described in item no. 100.

Item no. 102 – Beef forequarter

The beef forequarter is the anterior portion of the side after severance from the hindquarter as described in item no. 100. The forequarter shall be trimmed as described in item no. 100.

Item no. 102A – Beef forequarter, boneless

This item consists of the boneless rib, chuck, brisket, foreshank, and plate. The cut posterior to the 12th rib mark shall follow the natural curvature of the rib. The clod (the large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula, and is anterior to the sixth rib) shall be separated as described in item no. 114. All bones, cartilage, backstrap, prescapular lymph glands, and tendinous ends of the foreshank and clod evidencing less than 75% lean on a cross-sectional cut shall be removed. The purchaser shall specify if this item shall remain intact or be separated into cuts.

Item no. 103 – Beef rib, primal

The primal rib is that portion of the forequarter remaining after removal of the cross-cut chuck and short plate and shall contain seven ribs (sixth to 12th inclusive), the posterior tip of the blade bone (scapula), and the thoracic vertebra attached to the ribs. The loin end shall follow the natural curvature of the 12th rib. The chuck is removed by a straight cut between the fifth and sixth ribs. The short plate shall be removed by a straight cut which is ventral to, but not more than 6.0 inches (15.0 cm) from, the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 10.0 inches (25.4 cm from, the M. longissimus dorsi. The diaphragm and fat on the ventral surface of the vertebrae shall be removed.

Item no. 103A – Beef rib, regular

This item is prepared as described in item no. 103 except that the short plate shall be removed by a straight cut which is ventral to, but not more than 3.0 inches (7.5 cm) from the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 4.0 inches (10.0 cm) from, the M. longissimus dorsi. The protruding edge of the chine bone shall be removed.

Item no. 104 – Beef rib, oven-prepared, regular

The oven prepared rib is as described in item no. 103 except that the short plate shall be removed by a straight cut which is ventral to, but not more than 4.0 inches (10.0 cm) from, the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 8.0 inches (20.0 cm) from, the M. longissimus dorsi. The chine bone shall be removed such that the lean is exposed between the ribs and the feather bone/vertebrae junctures, leaving the feather bones attached. The blade bone and related cartilage shall be removed.

Item no. 107 – Beef rib, oven-prepared

This item is prepared as described in item no. 103 except that the short plate shall be removed by a straight cut which is ventral to, but not more than 3.0 inches (7.5 cm) from the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 4.0 inches (10.0 cm) from, the M. longissimus dorsi. The chine bone shall be removed such that the lean is exposed between the ribs and the feather bone/vertebrae junctures, leaving the feather bones attached. The blade bone and related cartilage shall be removed.

Item no. 107A – Beef rib, oven-prepared, blade bone in

This item is as described in item no. 107 except that the blade bone and related cartilage may remain.

Item no. 108 – Beef rib, oven-prepared, boneless

This boneless item is prepared from item no. 103. The loin end shall be exposed by a cut that follows the natural curvature of the 12th rib mark and that exposes the M. spinalis dorsi not extending more than half the length of the M. longissimus dorsi. On the chuck end, the M. longissimus dorsi shall be at least twice as large as the complexus. Seven rib marks shall be present. The short plate shall be removed by a straight cut that is ventral to, but not more than 3.0 inches (7.5 cm) from, the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 4.0 inches (10.0 cm) from, the M. longissimus dorsi. All bones, cartilage, related M. intercostales interni, and backstrap shall be removed. The rib shall be netted or tied when specified.

Item no. 109 – Beef rib, roast-ready

This item is prepared as described in item no. 103 except that the short plate shall be removed by a straight cut that is ventral to, but not more than 3.0 inches (7.5 cm) from, the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 4.0 inches (10.0 cm) from, the M. longissimus dorsi. The chine bone shall be removed such that the lean is exposed between the ribs and the feather bone/vertebrae junctures, leaving the feather bones attached. The blade bone and related cartilage, backstrap, M. latissimus dorsi, M. infraspinatus, M. subscapularis, M. rhomboideus, and M. trapezius shall be removed. The exterior fat covering (that covered the M. latissimus dorsi and M. trapezius) shall not exceed 1.0 inch (25 mm) in depth at any point. The fat cover may be separated to accommodate removal of the backstrap and returned to its original position. The fat cover shall be trimmed even with the short plate side and shall not have holes larger than 2.0 square inches (12.9 sq. cm). The rib shall be netted or tied when specified.

Item no. 109A – Beef rib, roast-ready, special

This item is as described in item no. 109 except that feather bones are removed. The exterior fat covering (that covered the M. latissimus dorsi, M. trapezius, M. longissimus dorsi, and M. spinalis dorsi) shall be separated to facilitate trimming of the underlying fat. The underlying fat covering the M. longissimus dorsi and M. spinalis dorsi shall be trimmed to a uniform thickness for the entire seamed surface. The exterior fat covering shall be returned and positioned so that it extends from the edge of the rib bones where the feather bones were, toward the edges of the rib bones at the short plate side. Fat cover extending beyond the short plate edges of the ribs shall be removed. The fat cover shall not exceed 1.0 inch (25 mm) in thickness at any point and shall not have holes larger than 2.0 square inches (12.9 sq. cm).

Item no. 109B – Beef rib, blade meat

This item consists of portions of those muscles that are immediately below (M. subscapularis and M. rhomboideus) and above (M. latissimus dorsi, M. infraspinatus, and M. trapezius) the blade bone and related cartilage of the primal rib. The lean surfaces shall be trimmed practically free of fat. All bones and cartilage shall be removed. This item is often referred to as "lifter meat" or "cap and wedge meat".

Item no. 109C – Beef rib, roast-ready, cover off

This item is prepared as described in item no. 109A except that the fat cover shall be excluded.

Item no. 109D – Beef rib, roast-ready, cover off, short cut (export style)

This item is as described in item 109A except that the fat cover shall be removed and the short plate shall be removed by a straight cut which is ventral to, but not more than 2.0 inches (5.0 cm) from, the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 3.0 inches (7.5 cm) from, the M. longissimus dorsi.

Item no. 109E – Beef rib, ribeye roll, lip on, bone in (export style)

This item is as described in item 109D except that the short plate shall be removed by a straight cut which is ventral to, but not more than 2.0 inches (5.0 cm) from the M. longissimus dorsi. The PSO's for short plate removal are as follows:

• option 1: 1.0 in. (25 mm) × 1.0 in. (25 mm)
• option 2: 0 in. × 0 in. (product name shall omit reference to "lip on")
• option 3: Other

Item no. 110 – Beef rib, roast-ready, boneless

This item is as described in item no. 108 except that the M. latissimus dorsi, M. infraspinatus, M. subscapularis, M. rhomboideus and M. trapezius shall be removed. The exterior fat covering which covered the M. latissimus dorsi and M. trapezius shall be left intact. Fat cover extending beyond the short plate edge shall be removed. The roast shall be netted or tied. Purchaser may specify lip length (short plate) removal.

Item no. 111 – Beef rib, spencer roll

This item is as described in item no. 108 except that the muscles (M. latissimus dorsi and M. trapezius) and fat cover overlying the blade pocket shall be removed. The short plate shall be removed by a straight cut that is ventral to, but not more than 2.0 inches (5.0 cm) from, the M. longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 1.0 inch (25 mm) from, the M. longissimus dorsi.

Item no. 112 – Beef rib, ribeye roll

The ribeye roll includes the M. longissimus dorsi, M. spinalis dorsi, M. complexus, and M. multifidus dorsi muscles as described in item no. 108. The "lip" (M. serratus dorsalis and M. longissimus costarum muscles and related intermuscular fat) on the short plate side shall be removed at the natural seam immediately ventral to the M. longissimus dorsi. This item shall be practically free of surface fat and M. intercostales interni. All other muscles, bones, cartilage, backstrap and the exterior fat cover shall be removed.

Item no. 112A – Beef rib, ribeye roll, lip on

This item is the same as item no. 112 except that the "lip" (M. serratus dorsalis and M. longissimus costarum and related intermuscular fat) remains attached on the short plate side and shall be prepared by a straight cut which is ventral to, but not more than 2.0 inches (5.0 cm) from, the M. longissimus dorsi.

Item no. 112C – Beef rib, ribeye (IM)

This item shall consist of the M. longissimus dorsi from any rib eye roll. The M. complexus and M. spinalis dorsi shall be removed by cutting through the natural seams.

Item no. 112D – Beef rib, ribeye cap (IM)

This item shall consist of the M. spinalis dorsi/multifidus dorsi removed from any rib eye roll by cutting through the natural seams.

• Option: M. complexus muscle included

Item no. 113 – Beef chuck, square-cut

This item is the portion of the forequarter after removal of the rib, short plate, foreshank, and brisket. The rib end of the chuck shall be prepared by a straight cut between the fifth and sixth ribs. The brisket and foreshank shall be removed by a straight cut which is at an approximate right angle to the rib end. Evidence of the cartilaginous juncture of the first rib and the sternum shall be present on the brisket side. The thymus gland and heart fat shall be closely removed.

Item no. 113A – Beef chuck, square-cut, divided

This item is as described in item no. 113 except the chuck is separated into the blade portion and the arm portion. The separation shall be made by a cut parallel with the brisket side and ventral to, but not more than 5.0 inches (12.5 cm) or less than 3.0 inches (7.5 cm) from, the M. longissimus dorsi at the rib end.

Item no. 113B – Beef chuck, square-cut, neck off, divided

This item is as described in item no. 113A except the neck is removed from the blade portion by a straight cut, approximately parallel to the rib end, leaving no more than two cervical vertebrae on the blade portion.

Item no. 113C – Beef chuck, square-cut, neck off, 2 piece, semi-boneless

This item shall consist of the blade portion of item no. 113B and the arm roast as described in item no. 114E. A blade portion and an arm roast shall be individually packaged and placed into the same container.

Item no. 114 – Beef chuck, shoulder (clod)

The shoulder (clod) is the large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula (blade bone), and is anterior to the sixth rib. The M. cutaneous trunci and cutaneous omobrachialis (shoulder rose) shall be removed when the underlying fat exceeds the surface fat thickness specified. The presence of the M. trapezius, M. cutaneous trunci, M. teres major, and the minor muscles over the humerus are optional, however, the M. teres major is generally excluded unless otherwise specified. The tendons on the elbow end shall be trimmed to be even with the lean. All bones and cartilage shall be removed.

Item no. 114A – Beef chuck, shoulder roast

This item is as described in item no. 114 except that the shoulder shall be trimmed so that it is not less than 1.0 inch (25 mm) thick at any point, except within ¾-inch (19 mm) of the juncture of the M. trapezius and M. latissimus dorsi. In this instance, the underlying fat must be trimmed to comply with the surface fat thickness requirements. When smaller roasts are specified, the thick (arm) end of the shoulder shall be separated from the thin (blade) end and if necessary, subsequent cuts shall be made at right angles to the blade side splitting the arm end into approximate equal portions. The blade end shall be split lengthwise into approximately equal portions, the ends shall be reversed, the boned surfaces placed together, and if necessary, subsequent cut(s) shall be made at a right angle to the length of the blade portion into approximate equal portions. All roasts shall be netted or tied.

Item no. 114B – Beef chuck, shoulder roast, special

This item is as described in item no. 114A except that the whole shoulder shall be split lengthwise, the ends shall be reversed so that the boned surfaces are placed together to produce a uniformly thick roast. The roasts shall be held together by netting or tying. When smaller roasts are specified, the roast shall be divided by a straight cut(s) at a right angle to the length of the shoulder into approximate equal portions.

Item no. 114C – Beef chuck, shoulder (clod), trimmed

This item is as described in item no. 114 except that the M. cutaneous trunci/cutaneous omobrachialis (shoulder rose), M. latissimus dorsi, the optional minor muscles (M. trapezius, M. teres major, and muscles over the humerus) shall be removed. To facilitate packaging, the M. infraspinatus may be separated, packaged, and included within the same shipping container.

Item no. 114D – Beef chuck, shoulder (clod), top blade

This item is derived from item no. 114 and shall consist of the M. infraspinatus, untrimmed.

• Option: Purchaser may request that this item be further trimmed to remove the internal connective tissue (shoulder tendon). To remove the tissue or tendon it must be completely exposed by a butterfly cut prior to its removal. Purchaser may also request that this item then be separated into two pieces after completely removing the shoulder tendon. After removal of the shoulder tendon, this item is often referred to as the "flat iron".

Item no. 114E – Beef chuck, shoulder (clod), arm roast

This item is derived from item no. 114 and shall consist of the large muscle system of the thick end of the shoulder (M. triceps brachii long head, M. triceps brachii lateral head and may consist of the M. triceps brachii medial head and M. tensor fascia antibrachii). This item is commonly referred to as the "clod heart or shoulder center".

Item no. 114F – Beef chuck, shoulder, tender (IM)

This item shall consist of the M. teres major derived from the medial surface of the shoulder (outside shoulder). It shall be removed from the M. latissimus dorsi and M. triceps brachii group by cutting through the natural seams. This item is sometimes referred as a beef shoulder, petite tender.

• Option: PSO 1 – Purchaser may request this item be trimmed to FLO 6, peeled/denuded, surface membrane removed

Item no. 114G – Beef chuck, shoulder, arm, center-cut (IM)

This item is derived from item no. 114E and shall consist of the M. triceps brachii long head muscle.

Item no. 115 – Beef chuck, square-cut, boneless

This boneless item is prepared from any chuck item with the brisket and foreshank removed. The full shoulder shall be separated (but included) as described in item no. 114 and may be separated prior to cutting the brisket side. On the rib end, the M. longissimus dorsi shall be twice as large as the M. complexus. No fewer than 5 rib marks shall be present. The brisket side and rib end shall be straight cuts forming an approximate right angle. On the brisket side, the M. pectoralis profundi shall extend to the third rib mark but not past the fifth rib mark. If specified, the blade portion shall be separated from the arm portion (after separation of the shoulder) by a straight cut, approximately perpendicular with the rib end, which is ventral to, but not more than 5.0 inches (12.5 cm) or less than 3.0 inches (7.5 cm) from, the M. longissimus dorsi at the rib end. All bones, cartilage, backstrap, prescapular lymph gland, heart fat and thymus gland shall be removed.

Item no. 115A – Beef chuck, blade portion, boneless

This item is as described in item nos. 115 or 126 except that the arm portion and shoulder shall be excluded.

Item no. 115B – Beef chuck, arm out, boneless

This item is as described in item nos. 115 or 126 except that the arm portion shall be excluded.

Item no. 115C – Beef chuck, square-cut, neck off, boneless

This item is as described in item no. 115 except that the neck shall be removed from the blade portion by a straight cut, approximately parallel to the rib end, exposing a cross section of the M. supraspinatus.

Item no. 115D – Beef chuck, square-cut, pectoral meat (IM)

This item consist of the M. pectoralis profundi that remains within the square-cut chuck after the removal of the brisket. It is removed from the chuck by cutting through the natural seams.

Item no. 116 – Beef chuck, square-cut, clod out, boneless

This item is prepared as described in item no. 115 except that the shoulder clod shall be excluded.

Item no. 116A – Beef chuck, chuck roll

This boneless item consists of the large muscle system of the chuck which lies under the blade bone and contains the M. longissimus dorsi, M. rhomboideus, M. spinalis dorsi, M. complexus, M. multifidus dorsi, M. serratus ventralis, M. subscapularis, and M. splenius. The rib end shall be made by a straight cut exposing the M. longissimus dorsi to be at least twice as large as the M. complexus and forms an approximate right angle with the length of the chuck roll. 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 ½-inch (13 mm) from the M. 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 M. longissimus dorsi at the rib end and not more than 4.0 inches (10.0 cm) from the M. complexus at the neck end. All bones, cartilage, backstrap, M. trapezius, M. supraspinatus, M. intercostales interni (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 PSO's are as follows.

• Option 1: Arm removed by a straight cut not exceeding 1.0 inch (25 mm) from the M. longissimus dorsi on the rib end and 1.0 inch (25 mm) from the M. complexus on the neck end
• Option 2: Arm removed by straight cut immediately ventral to M. longissimus dorsi and M. complexus
• Option 3: The M. subscapularis shall be removed
• Option 4: The "hump meat" (dorsal portion of the M. rhomboideus) shall be removed so that the dorsal edge is a straight cut parallel to the arm (ventral) edge

Item no. 116B – Beef chuck, chuck tender (IM)

This item consists of the M. supraspinatus which lies dorsal to the medial ridge of the blade bone. The chuck tender shall be separated from the other muscles through the natural seams.

• Option: PSO 1 – The heavy connective tissue on the thick end of the chuck tender shall be exposed and removed by a butterfly cut leaving a score that is no more than 2.0 inches (5.0 cm) into the lean

Item no. 116C – Beef chuck, chuck roll, untrimmed

This boneless item is as described in item no. 116A except that the neck is not removed and the M. longus colli (rope) may remain if it is firmly attached. However, when present, the M. longus colli shall not extend past the first rib mark and shall be trimmed so no portion extends more than 3.0 inches (7.5 cm) from the point where it is attached. The arm side shall be made by a straight cut that is at an approximate right angle to the rib end and is, not more than 4.0 inches (10.0 cm), ventral from the M. longissimus dorsi at the rib end.

Item no. 116D – Beef chuck, chuck eye roll

This item is the muscle group from item no. 116A that consists of the M. longissimus dorsi, M. spinalis dorsi, M. multifidus dorsi, M. complexus, and minor muscles immediately ventral to the M. longissimus dorsi. The chuck eye roll shall be removed from the underblade roll by cutting through the natural seams and shall be practically free of surface fat.

• Option: The purchaser may specify to have the portion of the chuck eye roll anterior to the M. longissimus dorsi excluded. This remaining portion of the chuck eye roll is sometimes referred to as a "beef chuck, Delmonico roast"

Item no. 116E – Beef chuck, under blade roast

This item is derived from item no. 116A after removal of the chuck eye roll and shall consist of the M. serratus ventralis, M. rhomboideus and M. splenius. The dorsal and ventral edges shall be straight cuts which are approximately parallel with each other, removing the 'hump meat' (dorsal portion of the M. rhomboideus).

Item no. 116F – Beef chuck, under blade, flat cut (IM)

This item is derived from item no. 116E and shall consist of the M. splenius. The M. splenius is separated from the M. serratus ventralis and M. rhomboideus by cutting through the natural seams.

Item no. 116G – Beef chuck, under blade, center cut (IM)

This item shall consists of the M. serratus ventralis in its entirety from the item no. 116A or 116E. This item is sometimes referred to as "Denver cut".

• Option: The item may consist of any portion of the item 116G. When the portion consists of the M. serratus ventralis that is associated with the removal of the ventral edge of the chuck roll to comply with PSO #1 of IMPS item no. 116A, it is commonly referred to as the "edge roast" or "chuck flap"

Item no. 116H – Beef chuck, chuck eye (IM)

This item shall consist of the M. complexus that is derived from the chuck eye roll.

Item no. 116I – Beef chuck, neck roast

This item is derived from the anterior end of the untrimmed chuck roll. It is removed as described in item no. 116A.

Item no. 116K – Beef chuck roll, 3-way

This item shall consist of the chuck eye roll (item no. 116D), M. serratus ventralis and M. splenius from the under blade (item no. 116E). The M. serratus ventralis (item no. 116G) and M. splenius (item no. 116F) shall be separated from each other and the M. rhomboideus by cutting through the natural seams. The 3 pieces shall be individually packaged and placed into the same container.

Item no. 117 – Beef foreshank

The foreshank shall be removed from the square-cut chuck by a straight cut exposing a cross section of the humerus. The brisket shall be removed by a cut through the natural seam.

Item no. 118 – Beef brisket

This item includes the anterior end of the sternum bones, M. pectoralis profundi, and the M. pectoralis superficialis (web muscle). The brisket is separated from the foreshank as specified in item no. 117. The arm and the short plate sides shall be straight cuts which form an approximate right angle. Evidence of the cartilaginous juncture of the first rib and the sternum and the cross section of 4 rib bones shall be present. The heart fat shall be closely removed.

Item no. 119 – Beef brisket, deckle-on, boneless

This item is prepared from item no. 118. The arm and the short plate sides shall be straight cuts forming an approximate right angle. The M. pectoralis profundi shall not completely extend to the dorsal edge of the short plate side. All bones and cartilage shall be removed.

Item no. 120 – Beef brisket, deckle-off, boneless

This item is as described in item no. 119 except that the deckle (hard fat and M. intercostales interni on the inside surface) shall be removed at the natural seam exposing the lean surface of the M. pectoralis profundi. The hard fat along the sternum edge shall be trimmed level with the boned surface. The inside lean surface shall be trimmed practically free of fat.

Item no. 120A – Beef brisket, flat cut, boneless (IM)

This item may be prepared from any IMPS boneless brisket item and shall consist only of the M. pectoralis profundi. All surfaces shall be trimmed practically free of fat and the item shall be no less than ½-inch (13 mm) thick at any point.

Item no. 120B – Beef brisket, point cut, boneless (IM)

This item may be prepared from any IMPS boneless brisket item and shall consist only of the M. pectoralis superficialis (web muscle). All surfaces shall be trimmed practically free of fat and shall be no less than ½-inch (13 mm) thick any point.

Item no. 120C – Beef brisket, 2 piece, boneless

This item shall consist of item no. 120A and item no. 120B packaged together.

Item no. 121 – Beef plate, short plate

This item is that portion of the forequarter immediately ventral to item no. 103. The flank end shall follow the natural curvature of the 12th rib. The M. pectoralis profundi shall not completely extend to the dorsal edge of the brisket side. Seven ribs shall be present. The rib side shall be a straight cut which exposes the M. serratus ventralis to be continuous for at least 2 ribs. The diaphragm may be removed. However, if present it shall be firmly attached and the membranous portion shall be trimmed close to the lean.

Item no. 121A – Beef plate, short plate, boneless

This item is prepared from item no. 121. Seven rib marks shall be present. The rib side shall be a straight cut which exposes the M. serratus ventralis to be continuous for at least 2 rib marks. All bones and cartilage shall be removed.

Item no. 121B – Beef plate, short plate, trimmed, boneless

This item is as described in item no. 121A except the diaphragm, serous membrane (peritoneum) and the M. transversus abdominis shall be removed.

Item no. 121C – Beef plate, outside skirt (IM)

This item is removed from the short plate. The outside skirt shall consist of the diaphragm which may have the serous membrane (peritoneum) attached. The membrane portion must be trimmed close to the lean.

Item no. 121D – Beef plate, inside skirt (IM)

This item shall consist of the M. transversus abdominis only. The serous membrane (peritoneum) shall be removed. The lean surface shall be trimmed practically free of fat.

Item no. 121E – Beef plate, outside skirt (IM), skinned

This item is as described in item no. 121C except that the serous membrane (peritoneum) shall be removed from both sides. The ends shall be squared off.

Item no. 121F – Beef plate, short plate, short ribs removed

This item is as described in item no. 121 except that the short rib portion is removed as described in item no. 123. No more than 5 short ribs may be removed from the anterior end by a straight cut approximately parallel with the ventral side without exposing the M. pectoralis profundi.

Item no. 121G – Beef plate, short plate, short ribs removed, boneless

This item is as described in item no. 121A except the short rib portion is removed as described in item no. 123. No more than 5 short ribs may be removed from the anterior end by a straight cut approximately parallel with the ventral side without exposing the M. pectoralis profundi. All bones and cartilage shall be removed.

Item no. 122 – Beef plate, full

This item shall consist of the short plate and brisket sections, intact. The flank end shall follow the natural curvature of the 12th rib. The chuck/rib side shall be a straight cut exposing the M. serratus ventralis to be continuous for at least 2 ribs. Evidence of the cartilaginous juncture of the first rib and the sternum shall be present. The heart fat shall be closely removed. The diaphragm may be removed. However, if present, it shall be firmly attached and the membranous portion shall be trimmed close to the lean.

Item no. 122A – Beef plate, full, boneless

The plate shall consist of the boneless short plate and brisket sections, intact. The flank end shall follow the natural curvature of the 12th rib mark. The chuck/rib side shall be a straight cut exposing the M. serratus ventralis to be continuous for at least 2 rib marks. The posterior end of M. pectoralis profundi shall extend to the third rib mark but not past the fifth rib mark. All bones, cartilage, diaphragm, serous membrane (peritoneum), and heart fat shall be removed.

Item no. 123 – Beef short ribs

This item consists of the rib section from any rib and/or plate item and shall contain at least 2 but no more than 5 ribs (ribs 6 through 10). The dorsal side shall be at an approximate right angle to the rib bones and the M. latissimus dorsi shall be continuous across the cut surface. The ventral side shall be a straight cut which is approximately parallel to the dorsal side and does not contain any costal cartilage. The M. cutaneous trunci, diaphragm, and serous membrane (peritoneum) shall be removed. The surface fat shall be trimmed NTE ¼-inch (6 mm) at any point. The purchaser shall specify the number of ribs and the width (distance between the dorsal and ventral sides) of the rib sections.

Item no. 123A – Beef short plate, short ribs, trimmed

This item is as described in item no. 123 except that it shall be derived from the sixth, seventh, and eighth ribs of the short plate, the M. serratus ventralis shall be continuous across the cut surface for at least 2 ribs on both the dorsal and ventral sides, and the exterior fat cover and the M. latissimus dorsi shall be removed.

Item no. 123B – Beef rib, short ribs, trimmed

This item is as described in item no. 123 except that it shall be derived from the sixth, seventh, and eighth ribs of the primal rib, the M. serratus ventralis shall be exposed and continuous for at least 2 ribs on one side only, and the exterior fat cover and the M. latissimus dorsi shall be removed. This item shall be trimmed practically free of surface fat.

Item no. 123C – Beef rib, short ribs

This item is as described in item no. 123 except that it shall be derived from the sixth, seventh, eighth ribs of the primal rib. The M. serratus ventralis shall be exposed and continuous for at least 2 ribs on one side only.

Item no. 123D – Beef short ribs, boneless (IM)

This item shall consist of the M. serratus ventralis muscle from any IMPS short rib item. The ribs and M. intercostales interni shall be removed.

Item no. 124 – Beef rib, back ribs

This item is the intact portion of the seven ribs and M. intercostales interni from item nos. 109 or 109A. The chine bone (thoracic vertebrae) and feather bones shall be removed exposing the sawed ends of the rib bones. Unless otherwise specified, back ribs shall be no less than 6.0 inches (15.0 cm) or no more than 8.0 inches (20.0 cm) wide at any point.

Item no. 124A – Beef rib, back rib, rib fingers

This item will consist of the M. intercostales interni that are removed from between the back ribs. Purchaser may specify that the costal cartilage be removed.

Item no. 124B – Beef plate, rib fingers

This item will consist of the M. intercostales interni that are removed from between the rib bones from a short plate.

Item no. 125 – Beef chuck, armbone

This item is as described in item no. 113 except that the foreshank is left intact. The brisket is removed by a cut through the natural seam from the foreshank. The thymus gland and heart fat shall be closely removed.

Item no. 126 – Beef chuck, armbone, boneless

This boneless item is prepared from item no. 125 and shall be separated into 3 portions (blade, arm, and shoulder) with the foreshank present. The M. longissimus dorsi shall be twice as large as the M. complexus on the rib end. No fewer than 5 rib marks shall be present. The brisket side and rib end shall be straight cuts forming an approximate right angle. The brisket side shall expose the M. pectoralis profundi extending posterior to the third rib mark but not past the fifth rib mark. The brisket is removed from the foreshank by a cut through the natural seam. The shoulder shall be separated as described in item no. 114. After the shoulder is removed, the blade portion shall be separated from the arm portion by a straight cut, approximately perpendicular with the rib end, which is ventral to, but not more than 5.0 inches (12.5 cm) or less than 3.0 inches (7.5 cm) from, the M. longissimus dorsi at the rib end. All bones, cartilage, backstrap, prescapular lymph gland, heart fat, thymus gland, and the tendinous end of the shank evidencing less than 75% lean on a cross-sectional cut shall be removed.

Item no. 126A – Beef chuck, armbone, clod out, boneless

This item is as described in item no. 126 except the shoulder is excluded.

Item no. 127 – Beef chuck, cross-cut

This item consists of the intact square-cut chuck, foreshank, and brisket and shall contain 5 ribs. The rib end of the chuck shall be a straight cut between the fifth and sixth ribs. The thymus gland and heart fat shall be closely removed.

Item no. 128 – Beef chuck, cross-cut, boneless

This item consists of the intact boneless foreshank, brisket, and square-cut chuck with the full clod separated but included. The rib end of the chuck shall be a straight cut which exposes the M. longissimus dorsi to be at least twice as large as the M. complexus. No fewer than 5 rib marks shall be present. The shoulder shall be separated as described in item no. 114. Unless otherwise specified, the chuck shall be separated into two portions by a straight cut, approximately parallel with the dorsal side, which is ventral to, but not more than 5.0 inches (12.5 cm) or less than 3.0 inches (7.5 cm) from, the M. longissimus dorsi at the rib end. The remainder of the chuck may be separated into 2 portions by a straight cut, approximately parallel to the dorsal side, ventral to, but not more than 3.0 inches (7.5 cm) from, the M. longissimus dorsi. In addition, the shank meat and brisket may be separated when specified by the purchaser. Unless otherwise specified, one of each portion shall be individually wrapped and packed in the same container. All bones, cartilage, backstrap, prescapular lymph gland, and the tendinous end of the shank exposing less than 75% lean on a cross-sectional cut shall be removed.

Item no. 130 – Beef chuck, short ribs

This item may be derived from the arm portion of any IMPS chuck item and shall include ribs 2 through 5, M. intercostales interni, and M. serratus ventralis. This item shall be trimmed practically free of surface fat. The dorsal edge shall have no evidence of the cartilaginous junctures of the ribs and thoracic vertebrae.

Item no. 130A – Beef chuck, short ribs, boneless (IM)

This item is prepared from item no. 130 and shall consist of the M. serratus ventralis from the arm portion of the chuck. The ribs and M. intercostales interni shall be removed. This item shall have at least four rib marks extending to the dorsal and ventral edge of the M. serratus ventralis. This item shall be trimmed practically free of fat and shall be no less than ½-inch (13 mm) thick at any point.

Item no. 132 – Beef triangle

This item consists of the forequarter without the rib. The rib shall be removed by a straight cut between the fifth and sixth ribs and separated from the plate by a straight cut exposing the cross section of 7 ribs. The flank end shall follow the natural curvature of the remaining portion of the 12th rib. The diaphragm may be removed. However, if present it shall be firmly attached and the membranous portion shall be trimmed close to the lean. The thymus gland and heart fat shall be removed.

Item no. 133 – Beef triangle, boneless

This item is prepared from item no. 132. The rib shall be removed by a straight cut between the fifth and sixth rib marks exposing the M. longissimus dorsi to be twice as large as the M. complexus and separated from the plate by a straight cut which exposes the cross section of 7 rib marks. No portions of the M. longissimus dorsi or M. pectoralis profundi shall be exposed and the M. serratus ventralis shall be continuous for at least 2 rib marks across the cut surface. The flank end shall follow the natural curvature of the remaining portion of the 12th rib mark. The diaphragm may be removed. However, if present it shall be firmly attached and the membranous portion shall be trimmed close to the lean. The shoulder shall be separated as described in item no. 114 and included. All bones, cartilage, serous membrane (peritoneum), prescapular lymph gland, thymus gland, backstrap, and the tendinous end of the shank exposing less than 75% lean on a cross-sectional cut shall be removed.

Item no. 134 – Beef bones

This item consists of any one or combination of shank, femur or humerus bones sawed into sections of lengths as specified by the purchaser. Marrow shall be exposed on at least one end of each sawed section.

Item no. 135 – Diced beef

Diced beef shall be prepared from any portion of the carcass which yields product that meets the end item requirements. Unless otherwise specified, shank, detached M. cutaneous, and heel meat shall be excluded. When heel meat is allowed by the purchaser, the M. superficial digital flexor shall be removed from the M. gastrocnemius through the natural seams. To facilitate dicing, meat may be frozen and/or tempered, one time only. The meat shall be either hand diced or mechanically diced (grinding is not permitted). Dices shall be free of bones, cartilage, heavy connective tissue, and lymph glands. Unless otherwise specified, at least 75%, by weight, of the resulting dices shall be of a size equivalent to not less than a ¾-inch (19 mm) cube or not more than a 1.5 inches (3.8 cm) cube and no individual surface shall be more than 2.5 inches (6.3 cm) in length. The surface and/or seam fat shall not exceed ½-inch (13 mm) thickness at any point.

Item no. 135A – Beef for stewing

This item is as described in item no. 135 except (unless otherwise specified) at least 85%, by weight, of the resulting dices shall be of a size equivalent to not less than a ¾-inch (19 mm) cube or not more than a 1.5 inches (3.8 cm) cube and no individual surface shall be more than 2.5 inches (6.3 cm) in length. The fat thickness of the surface and/or seam fat shall not exceed ¼-inch (6 mm) at any point.

Item no. 135B – Beef for kabobs

This item is as described in item no. 135 except (unless otherwise specified) at least 90%, by weight, of the resulting dices shall be of a size equivalent to not less than a 1.0 inch (25 mm) cube or not more than a 1.5 inches (3.8 cm) cube and no individual surface shall be more than 2.5 inches (6.3 cm) in length. The fat thickness of the surface and/or seam fat shall not exceed ⅛-inch (3 mm) at any point.

Item no. 135C – Beef for stir fry

Beef for stir-fry shall be prepared from any portion of the carcass exclusive of shank, detached cutaneous muscles, and heel meat unless otherwise specified. When heel meat is allowed by the purchaser, the M. superficial digital flexor shall be separated and excluded from the M. gastronemius through the natural seams. The meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield pieces that are approximately ½-inch (12 mm) in width, 1 inch (25 mm) thickness, and 3 inches (75 mm) in length. No individual surface shall be more than 4 inches in length. Slices shall be free of bone, cartilage, heavy connective tissue, and lymph glands. Surface and seam fat shall not exceed ¼-inch (7 mm) at any point.

• Option 1: Beef for stir-fry shall be made from raw materials that comply with fat limitation option 6, peeled, denuded, surface membrane removed
• Option 2: The item shall be made exclusively from item no. 121D, inside skirt and/or item no. 193, flank steak. All membranous tissue shall be removed

Item no. 136 – Ground beef

Unless otherwise specified, ground beef may be derived from boneless meat which has been frozen and stockpiled. The purchaser may specify the maximum amount of frozen boneless meat that can be mixed with fresh-chilled meat prior to final grinding. All objectionable materials listed in the material requirements shall be removed.

When specified by the purchaser, "finely textured beef", low temperature rendered beef that is processed from boneless beef trimmings, is allowed to be combined with boneless beef meeting the above material requirements provided it does not exceed 20% by weight of the combined finished product. When finely textured beef is used, the following criteria must be met:

• criteria: red colour – The producer of finely textured beef shall assure that the product has a discernible redness in colour. The finely textured beef shall maintain the same redness in colour until the time of blending and grinding to minimize the effect of the colour to the finished ground beef
• criterion: fat content – Does not exceed 10% fat

Grinding equipment shall have sharp knives and plates and be equipped with a bone/collector system. Objectionable material removed during final grinding may not be reintroduced into the finished product. The boneless meat shall be ground at least once through a plate having holes not larger than 1.0 inch (25 mm) in diameter, unless otherwise specified. Alternatively, boneless beef may be chopped or machine cut by any method provided the texture and appearance of the product after final grinding is typical of ground beef prepared by grinding only. Beef shall be thoroughly blended at least once prior to final grinding. However, the ground beef shall not be mixed after final grinding. Unless otherwise specified, final grinding shall be through a plate having holes ⅛-inch (3 mm) in diameter.

The purchaser may specify the use of a bone collector/extruder system on the final grind (3/16-inch (5 mm) or smaller plate) to remove objectionable materials (bone, cartilage, connective tissue, etc.). For certification purposes, the purchaser may waive examination for trimming defects provided the use of a bone collector/extruder system is specified.

When coarse ground beef is specified, boneless meat shall be ground once through a plate having holes no larger than 1.0 inch (25 mm) and no smaller than ⅜-inch (16 mm) in diameter. Alternatively, the boneless meat may be ground twice, with the smallest plate having holes no larger than 1.0 inch (25 mm) and no smaller than ¾-inch (19 mm) in diameter. Coarse ground meat may be blended after grinding or between grinds to assure uniformity of fat content. The term "coarse ground" shall appear on the product label.

Unless otherwise specified, the fat content shall be 20% fat. The purchaser may specify a different fat content provided it does not exceed 30%.

Item no. 136A – Ground beef and soy protein product patty mix

This item is as described in item no. 136 except that soy protein product (SPP) shall be added. The source (e.g., soy), type (flour, concentrate, or isolate), and texture (granular or textured) of SPP shall be specified by the purchaser. The SPP may be used dry, partially hydrated, or fully hydrated. If not specified, the dry SPP shall be fully hydrated to yield a minimum of 18% protein. To determine the maximum amount of water to be mixed with the dry SPP to yield 18% protein in the mixture, the following equation shall be used.

• Equation: [(Percent protein of SPP on "as-is" basis / 18) – 1] = x

x = maximum pounds of water to be added to each pound of dry SPP

The SPP shall be hydrated for the length of time listed on the product label. If this information is not available, the product shall be hydrated until all water is absorbed. The purchaser shall specify any level of substitution of hydrated SPP in the combined finished product up to 30%. If not specified, the maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. The hydrated SPP shall be used in the same working day in which it was hydrated. The hydrated SPP shall be blended with the raw meat (in the specified ratio) following the initial reduction in size.

SPP hydrated and frozen by the SPP manufacturer may be used provided that: (1) the protein content of the hydrated product (as specifically stated on the manufacturer's label) is not less than 18%; (2) the product may be tempered, but not thawed, prior to use; and (3) no additional water may be added.

Any one or combination of the following types of SPP may be used. When a combination of these are produced by the SPP manufacturer, the amount of each type and minimum protein content (as is basis) of the mixture shall be declared on the manufacturer's label.

• Type: Flour protein (%) as-is basis: 50.0
• Type: Concentrate protein (%) as-is basis: 65.0
• Type: Isolate protein (%) as-is basis: 85.0

Item no. 136C – Beef patty mix, NTE 10% fat

This item is as described in item no. 136 except that the fat content shall not exceed 10%. Additional ingredients may be added to enhance product acceptability. Such ingredients shall not exceed 10% of the combined finished product. The purchaser may specify the ingredients that will be allowed.

Item no. 136D – Pure beef

This item is as described in item no. 136 except that the finely textured beef that is labelled as partially defatted chopped beef or that does not comply with the criteria listed in item no. 136 may be used NTE 20% by weight of the combined finished product.

Item no. 137 – Ground beef, special

This item is as described in item no. 136 except that not less than 50%, by weight, of any combination of boneless primal rounds, loins, ribs, or square-cut chucks or subprimals derived from the primal portions (for example, chuck rolls, shoulders, tips, bottom sirloin butts) of the carcass shall be used. The remaining portion, NTE 50% by weight, may be composed of trimmings or cuts from any portion of the carcass. The purchaser may specify a grade requirement for the "primal" portion and/or the remaining portion. Formulation requirements shall be determined on a boneless basis. Primal or subprimal cuts which have more than a minor amount of lean removed are not eligible for the primal portion.

The purchaser may specify one of the following styles if ground beef derived from the primal portion as desired. Product produced in accordance with the following styles shall be labelled accordingly.

• Style 1: Ground beef, special – As specified above
• Style 2: Ground beef, chuck – Ground beef chuck may be derived from any portion of any IMPS boneless chuck item. However, shank meat shall not exceed natural proportions (6.0%). Additionally, when the purchaser specifies fat content to be 20% or less or when the producer's label declares that the fat content of packaged ground beef chuck product is 20% or less, then the producer may be allowed to use foreshanks up to 50% of the formulation as a source for lean provided the shanks have been mechanically desinewed
• Style 3: Ground beef, round – Ground beef round may be derived from any portion of any IMPS boneless round item. However, shank meat shall not exceed natural proportions (6.0%). Additionally, when the purchaser specifies fat content to be 15% or less or when the producer's label declares that the fat content of packaged ground beef round product is 15% or less, then the producer may be allowed to use hindshanks up to 50% of the formulation as a source for lean provided the shanks have been mechanically desinewed
• Style 4: Ground beef, sirloin – Ground beef sirloin may be derived from any portion of any IMPS boneless sirloin item. When the purchaser specifies fat content to be 15% or less or when the producer's label declares that the fat content of packaged ground beef sirloin product is 15% or less, then the producer may be allowed to use any portion of any IMPS tip item up to 50% of the formulation as a lean source

Item no. 137A – Ground beef and soy protein product, special

This item is as described in item no. 137 except that soy protein product shall be added as described in item no. 136A.

Item no. 138 – Beef trimmings

Beef trimmings may be prepared from any portion of the carcass which yields product that meets end item requirements. All objectionable materials listed in the material requirements shall be removed. Ground product is not permitted. Unless, otherwise specified by the purchaser, trimmings derived from automatic deboning machines and advance lean retrieval systems shall be excluded. The purchaser may specify that the trimmings meet the IMPS microbial requirements for ground beef as specified within the IMPS QAP.

Item no. 139 – Beef, special trim, boneless

Beef trimmings may be prepared from any portion of the carcass which yields product that meets the end item requirements. Unless otherwise specified, shank and heel meat shall be excluded. When heel meat is allowed by the purchaser, the M. superficial digital flexor shall be removed from the M. gastrocnemius through the natural seams. Unless otherwise specified, trimmings shall consist of pieces which have a surface area on one side which is no less than 8.0 square inches (51.6 sq. cm) and are no less than ½-inch (13 mm) thick at any point. All bones, cartilage, heavy connective tissue, detached M. cutaneous, and lymph glands shall be removed. Trimmings shall be practically free of surface and seam fat.

Item no. 140 – Beef, hanging tender (IM)

This item is a soft, grainy textured, elliptical shaped muscle that is attached to the diaphragm and the juncture of the lumbar/thoracic vertebrae.

• Option: The heavy connective tissue within the center shall be exposed and removed by a butterfly cut. The resulting product is sometimes referred to as "pillars" or "hanger"

Item no. 155 – Beef hindquarter

The hindquarter is the posterior portion of the side after severance from the forequarter as described in item no. 100.

Item no. 155A – Beef hindquarter, boneless

This item is prepared from item no. 155 and shall be boneless. The rib end shall be exposed by a cut that follows the natural curvature of the 12th rib mark and exposes the M. spinalis dorsi not extending more than half the length of the M. longissimus dorsi. The tenderloin shall be excluded unless otherwise specified by the purchaser. All bones, cartilage, prefemoral and popliteal lymph glands, hanging tender, kidney, and kidney knob shall be removed. The tendinous ends of the shank and round tip shall be cut to evidence no less than 75% lean. The purchaser shall specify if this item shall remain intact or be separated into cuts.

Item no. 157 – Beef hindshank

This item is prepared from item no. 158. The hindshank shall be removed by a cut through the stifle joint that follows the natural seam between the shank and the heel (M. gastrocnemius and M. super digital flexor). All hock bones and the gambrel cord shall be removed.

Item no. 158 – Beef round, primal

This item consists of the round (top and bottom round, portion of the tip, rump, heel, and shank). The loin end shall be exposed by a straight cut which is anterior to but not more than 1.0 inch (25 mm) from the posterior end of the protuberance of the femur pocket. The M. tensor fasciae latae shall not extend completely around the outside of the sirloin tip (knuckle). No more than two vertebrae shall remain on the round. The M. obliquus abdominis internus (flap muscle) shall be removed. This item is sometimes referred to as the "beef hip".

Item no. 158A – Beef round, diamond-cut

This item consists of the round (top, bottom, heel, rump, and shank) and the full sirloin tip (knuckle). The loin shall be removed by two straight cuts which expose the ball of the femur (the protuberance may not be severed), and leaves the full sirloin tip (knuckle) attached. The first cut shall start at a point passing through the fourth sacral vertebra and extend to the ball of the femur. The second cut shall extend from the ball of the femur to a point on the ventral edge exposing the tensor fasciae latae extending completely around the outside of the sirloin tip (knuckle). The M. obliquus abdominis internus (flap muscle) shall be removed. The full sirloin tip (knuckle) may be separated from the round. If separated, it shall be separated as described in item no. 167, and individually packaged and packed into the same container.

Item no. 158B – Beef round, NY style

This item is as described within item no. 158A, except that the full tip (sirloin tip) shall be excluded by cutting through the natural seams so that the cut consists of the top, bottom, heel, rump, and shank. When the sirloin tip is removed by cutting through the natural seams and left attached to the bottom sirloin prior to separation of the round from the sirloin, then the sirloin tip may be referred to as beef loin, bottom sirloin, sirloin tip.

Item no. 159 – Beef round, primal, boneless

This item is prepared from item no. 158. The M. tensor fasciae latae shall not extend completely around the outside of the sirloin tip (knuckle). The top (inside) round shall include the M. semimembranosus, M. sartorius, M. adductor, M. gracilis, and M. pectineus and shall be separated from the sirloin tip through the natural seam. All bones, cartilage, M. obliquus abdominis internus, the sacrosciatic ligament, the lean and fat that overlaid the sacrosciatic ligament, the lean and fat (oyster) that overlaid the aitch bone, the thick opaque portion of the M. gracilis membrane, and popliteal and prefemoral lymph glands shall be removed. The tendinous ends of the shank and sirloin tip shall be cut to evidence no less than 75% lean. The sirloin tip (knuckle) may be separated. If separated, it shall be separated as described in item no. 167, and individually packaged and packed into the same container.

Item no. 160 – Beef round, shank off, semi-boneless

This item is as prepared in item no. 158 except that the aitch bone, tail bones and the shank shall be removed. The shank is removed at the stifle joint by a cut through the natural seam between the heel and hindshank. The M. tensor fasciae latae shall not extend completely around the outside of the sirloin tip. The aitch bone, oyster (aitch bone overlying fat and lean), tail bones, sacrosciatic ligament, the lean and fat that overlaid the ligament, the thick opaque portion of the M. gracilis membrane, and exposed lymph glands shall be removed. The sirloin tip (knuckle) may be separated. If separated, it shall be separated as described in item no. 167, and individually packaged and packed into the same container.

Item no. 160A – Beef round, diamond-cut, shank off, semi-boneless

This item is prepared from item no. 158A. The tail bones (sacral vertebrae), aitch bone and shank shall be removed. The shank is removed at the stifle joint by a cut through the natural seam between the heel and hindshank. On the loin end, the M. tensor fasciae latae shall extend completely around the outside of the sirloin tip and the M. biceps femoris shall be equal to or smaller than the M. gluteus medius. The sirloin tip may be separated. If separated, the sirloin tip shall be separated as described in item no. 167, and individually packaged and packed into the same container. The aitch bone (and overlying fat and lean (oyster)), tail bones, sacrosciatic ligament, the lean and fat that overlaid the ligament, the thick opaque portion of the M. gracilis membrane, and exposed lymph glands shall be removed.

Item no. 160B – Beef round, heel and shank off, semi-boneless

This item is described in item no. 160 except that the heel is removed by cutting through the natural seams.

Item no. 161 – Beef round, shank off, boneless

This item is as prepared in item no. 159 except that the shank is removed as described in item no. 160. Unless otherwise specified, the popliteal lymph gland shall be removed.

Item no. 161A – Beef round, diamond cut, shank off, boneless

This item is as described as in item no. 160A except that the femur bone and related cartilage shall be removed. Unless otherwise specified, the popliteal lymph gland shall be removed.

Item no. 161B – Beef round, heel and shank off, without sirloin tip (knuckle), boneless

This item is as described in item no. 161 except that the heel and sirloin tip shall be removed by cutting through natural seams.

Item no. 163 – Beef round, shank off, 3-way, boneless

This item shall consist of the following IMPS items that are individually packaged and packed into the same container:

• item # 167: Beef round, sirloin tip (knuckle)
• item # 169: Beef round, top (inside)
• item # 170: Beef round, bottom (gooseneck)

Item no. 163A – Beef round, shank off, 3-way, untrimmed, boneless

This item shall consist of the following IMPS items that are individually packaged and packed into the same container:

• item # 167: Beef round, sirloin tip (knuckle)
• item # 168: Beef round, top (inside), untrimmed
• item # 171: Beef round, bottom (gooseneck), untrimmed

Item no. 164 – Beef round, rump and shank off

This item is prepared as described in item no. 158 except that the shank and rump are removed. The shank is removed as described in item no. 160. The rump is removed from the loin end by a straight cut that exposes a cross section of the M. semitendinosus, a cross-section of the femur bone at a point which is posterior to the ball of the femur, and does not sever the medial portion of the M. rectus femoris but may sever the M. vastus lateralis and/or main portion of the M. rectus femoris. The M. tensor fasciae latae shall not extend completely around the outside of the sirloin tip. The aitch bone (and overlying fat and lean (oyster)), tail bones, sacrosciatic ligament, the lean and fat that overlaid the ligament, exposed lymph glands, and the thick opaque portion of the M. gracilis membrane shall be removed. When specified by the purchaser, the sirloin tip may be separated. If separated, the sirloin tip shall be separated as described in item no. 167, and individually packaged and packed into the same container.

Item no. 165 – Beef round, rump and shank off, boneless

This item is prepared as described in item no. 164 except that all bones, cartilage, and lymph glands (including the popliteal) shall be removed.

Item no. 165A – Beef round, rump and shank off, boneless, special

This item is as described in item no. 164 except that the rump shall be removed without severing any portion of the sirloin tip (the M. vastus lateralis or the M. rectus femoris). All bones, cartilage, and lymph glands (including the popliteal) shall be removed.

Item no. 165B – Beef round, rump and shank off, boneless, special

This item is as described in item no. 165A except that it shall be netted or tied.

Item no. 166 – Beef round, rump and shank off, boneless

This item is as described in item no. 165 except that it shall be netted or tied.

Item no. 166A – Beef round, rump partially removed, shank off

This item is as prepared in item no. 164 except the rump shall be partially removed anterior to the top or inside round exposing the M. semitendinosus, the ball and the protuberance of the femur (the ball may not be severed). The aitch bone (and overlying fat and lean (oyster)), tail bones, sacrosciatic ligament (and overlying lean and fat), exposed lymph glands, and the thick opaque portion of the M. gracilis membrane are removed along with the rump.

Item no. 166B – Beef round, rump and shank partially off, handle on

This item is as described in item no. 164 except that the rump is removed by a straight cut which exposes the M. semitendinosus, and a cross section of the ball of the femur. This cut does not sever the medial portion of the M. rectus femoris but may sever the M. vastus lateralis and/or main portion of the M. rectus femoris. The shank and heel meat shall be removed from the shank bone by a straight cut perpendicular to the ventral edge of the round that is posterior to, but no more than 2.0 inches (5.0 cm) from, the stifle joint leaving no more than 4.0 inches (10.0 cm) of the shank bone (tibia) exposed and firmly intact. The exposed shank bone shall be trimmed practically free of lean. This item is commonly referred to as "baron of beef".

Item no. 167 – Beef round, sirloin tip (knuckle)

This boneless item is prepared from item no. 158 and consists of the posterior portion of the full sirloin tip (M. vastus intermedius, M. vastus lateralis, M. vastus medialis, and M. rectus femoris). The M. tensor fasciae latae, though not completely extending around the outside of the sirloin tip (knuckle), shall be exposed on the loin end. A portion of the M. sartorius may remain, if firmly attached. The loin end shall expose the M. tensor fasciae latae not completely extending around the outside of the sirloin tip. The sirloin tip is separated from the top (inside) round and bottom (gooseneck) round between the natural seams. All bones and cartilage shall be removed. The tendinous end shall be removed exposing no less than 75% lean. When specified, the sirloin tip shall be split lengthwise into approximate equal portions.

Item no. 167A – Beef round, sirloin tip, (knuckle) peeled

This boneless item is as prepared in item no. 167 except that the M. tensor fasciae latae muscle, fat, and "skin" tissue are removed. When smaller roast are specified, the sirloin tip shall be split lengthwise into approximate equal portions.

• Option: The purchaser may specify that the M. vastus medialis and intermedius be removed

Item no. 167B – Beef round, full sirloin tip

This boneless item is prepared from item no. 158A or 158B and consists of the intact sirloin tip portion of the round and the bottom sirloin (the M. rectus femoris, M. vastus medialis, M. vastus lateralis, M. vastus intermedius) and M. tensor fasciae latae. The sirloin tip is separated from the top (inside) round, bottom (gooseneck) round, and the top sirloin between the natural seams. All bones, cartilage, and the M. obliquus abdominis internus shall be removed. The tendinous end shall be removed exposing no less than 75% lean. When smaller roast are specified, the sirloin tip shall be split lengthwise into approximate equal portions. When the sirloin tip is removed by cutting through the natural seams and left attached to the bottom sirloin prior to separation of the round from the sirloin, then the sirloin tip may be referred to as beef loin, bottom sirloin, sirloin tip.

• Option: The purchaser may specify that the M. vastus medialis and intermedius be removed

Item no. 167C – Beef round, sirloin (full) tip, trimmed

This item is as described in item no. 167B except that the M. tensor fascia latae, and skin tissue are removed. This item shall be trimmed practically free of fat. When smaller roast are specified, the sirloin tip shall be split lengthwise into approximate equal portions.

Item no. 167D – Beef round, sirloin tip (knuckle), peeled, 2-piece

This item is as described in item nos. 167A or 167C except that the M. vastus lateralis and the M. rectus femoris are separated by cutting through the seam. The M. sartorius, M. vastus medialis, and M. vastus intermedius shall be removed by cutting through the natural seams.

Item no. 167E – Beef round, sirloin tip (knuckle), center roast (IM)

This item shall consist of the M. rectus femoris only from any IMPS round sirloin tip item. It is separated from the muscles of the round as described within IMPS item 167D.

Item no. 167F – Beef round, sirloin tip (knuckle), side roast (IM)

This item consists of the M. vastus lateralis from any IMPS round sirloin tip item. It is separated from the muscles of the sirloin tip as described within IMPS item 167D.

Item no. 168 – Beef round, top (inside), untrimmed

This boneless item consists of the M. semimembranosus, M. sartorius, M. adductor, M. gracilis, and M. pectineus and is separated from the bottom round and sirloin tip through the natural seams. The M. iliopsoas may remain if firmly attached. All bones, cartilage, and exposed lymph glands shall be removed.

Item no. 169 – Beef round, top (inside)

This boneless item is as described in item no. 168 except that the thick opaque portion of the M. gracilis membrane shall be removed. When smaller roasts are specified, the top round shall be split by no more than 2 lengthwise cuts, and subsequent cuts, if necessary, shall be made girthwise separating the item into approximate equal portions.

Item no. 169A – Beef round, top (inside), cap off

This item is as described in item no. 169 except that the M. gracilis and the loose (soft) side (M. pectineus and M. sartorius) shall be removed by cutting through the natural seams. This item is often referred to as COSMO (cap off, side muscle off).

• Option: The M. adductor shall be removed and excluded by cutting through the natural seams

Item no. 169B – Beef round, top (inside), cap (IM)

This item shall consist of the M. gracilis from the top round that is removed as described in item no. 169A.

Item no. 169C – Beef round, top (inside), front side muscle (IM)

This item shall consist of the M. pectineus that is separated from the ventral (loose or soft side) side (adjacent to the sirloin tip) of the top round by cutting through the natural seams.

Item no. 169D – Beef round, top (inside), soft side removed

This item is as described within item 169, except that the loose (soft) side (M. pectineus and M. sartorius) shall be removed by cutting through the natural seams.

Item no. 169E – Beef round, top (inside), one muscle (IM)

This item consists of the M. adductor removed from the M. semimembranosus by cutting through the natural seam.

Item no. 170 – Beef round, bottom (gooseneck)

This boneless item consists of the M. semitendinosus, M. biceps femoris, and heel and may contain the M. gluteus medius, M. gluteus accessorius, and M. gluteus profundus. The M. semitendinosus muscle shall not be exposed on the loin end. The top round, sirloin tip, and shank are removed between the natural seams. All bones, cartilage, sacrosciatic ligament, the lean and fat that overlaid the sacrosciatic ligament, popliteal lymph gland, and the heavy opaque connective tissue separating the bottom round from the sirloin tip shall be removed.

Item no. 170A – Beef round, bottom (gooseneck), heel out

This item is as prepared in item no. 170 except that the heel is removed. The heel is removed along the natural seam adjacent to the M. semitendinosus and M. biceps femoris. When specified, the bottom round shall be split into approximate equal portions by cutting at an approximate right angle to the length of the item.

Item no. 171 – Beef round, bottom (gooseneck), untrimmed

This item is as described in item no. 170 except that the popliteal lymph gland, and the opaque heavy connective tissue (silver skin) along the ventral side may remain. All bones and cartilage shall be removed.

Item no. 171A – Beef round, bottom (gooseneck), untrimmed, heel out

This item is as described in item no. 171 except that the heel (superficial digital flexor and M. gastrocnemius) is removed along the natural seam adjacent to the M. semitendinosus and M. biceps femoris.

Item no. 171B – Beef round, outside round (flat)

This boneless item shall consist of the M. biceps femoris, and may contain the M. gluteus medius, M. gluteus profundus and M. gluteus accessorius. The loin end shall expose the M. biceps femoris equal to or larger than the M. gluteus medius (when present). The outside round is separated from the top round, sirloin tip, heel, and M. semitendinosus (eye of round) between the natural seams. All bones, cartilage, sacrosciatic ligament and the lean and fat that overlaid the ligament, the opaque heavy connective tissue (silver skin) along the ventral side, and the popliteal lymph gland shall be removed.

• Option: After being trimmed to meet FLO 6 peeled/denuded, surface membrane removed requirements, item may be split into two parts as in items 171D and 171E

Item no. 171C – Beef round, eye of round (IM)

This boneless item consists of the M. 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.

Item no. 171D – Beef round, outside round, side muscle removed (IM)

This item is as described in IMPS 171B, except that the side muscle (M. biceps femoris ischiatic head) is removed by cutting through the natural seam.

Item no. 171E – Beef round, outside round, side roast, (IM)

This item shall consist of the M. biceps femoris ischiatic head, which is found on the dorsal portion of IMPS item no. 171B.

Item no. 171F – Beef round, outside round, heel

This item consists of the heel portion of the bottom round (gooseneck). It is separated as described in IMPS no. 170A.

• Option: The M. flexor digitorum superficialis shall be removed

Item no. 171G – Beef round, outside round, rump (IM)

This item shall consist of the anterior portion of the M. biceps femoris of IMPS 171B. The M. gluteus medius, M. gluteus profundis, and M. gluteus accessorius shall be excluded. The rump shall be removed from the outside round by a cut that is at or immediately anterior to the M. biceps femoris ischiatic head.

Item no. 172 – Beef loin, full loin, trimmed

This item is that portion of hindquarter remaining after removal of item no. 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 rib 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 (15.0 cm) from the M. longissimus dorsi at the rib end to a point on the round end which is ventral, to but not more than 1.0 inch (25 mm) from, the M. tensor fasciae latae. The fat covering the lumbar, sacral, and tenderloin regions shall be trimmed NTE 1.0 inch (25 mm) in depth at any point. Fat over the rib (on the inside surface) shall be removed.

Item no. 172A – Beef loin, full loin, diamond-cut, trimmed

This item is as described in item no. 172 except that the round shall be removed by two straight cuts. The first cut shall start at a point passing through the fourth sacral vertebra and extend to the ball of the femur. The second cut shall extend from the ball of the femur to a point on the ventral edge exposing the M. tensor fasciae latae extending completely around the outside of the sirloin tip (if present).

Item no. 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 hip cartilage, forming an approximate right angle with the length of the short loin that exposes the M. gluteus medius. The flank shall be removed by a straight cut ventral to but not more than 6.0 inches (15.0 cm) from the M. longissimus dorsi at the rib end to a point on the sirloin end that is ventral to, but not more than 10.0 inches (25.4 cm) from, the M. longissimus dorsi. The fat covering the lumbar, sacral, and tenderloin regions shall be trimmed NTE 1.0 inch (25 mm) in depth at any point. Fat over the rib (on the inside surface) and the hanging tender shall be removed.

Item no. 174 – Beef loin, short loin, short-cut

This item is as prepared in item no. 173 except that the flank shall be removed by a straight cut ventral, to but not more than 3.0 inches (7.5 cm) from, the M. 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 M. longissimus dorsi.

PSO's for flank removal by a straight cut are as follows. (Rib end × Sirloin end)

• Option 1: 1.0 in. (25 mm) × 1.0 in. (25 mm)
• Option 2: 1.0 in. (25 mm) × 0 in.
• Option 3: Other

Item no. 175 – Beef loin, strip loin, bone-in

This item is as prepared in item no. 173 except that the tenderloin and the protruding edge of the chine bones are removed. The chine bones shall be removed along the dorsal edge of the spinal grove without scoring the M. longissimus dorsi (when exposed). The flank shall be removed by a straight cut ventral, to but not more than 6.0 inches (15.0 cm) from, the M. longissimus dorsi at the rib end to a point on the sirloin end ventral to, but not more than 4.0 inches (10.0 cm) from, the M. longissimus dorsi.

The PSO's for flank removal by a straight cut are as follows. (Rib end × sirloin end)

• Option 1: 4 in. (10.0 cm) × 3 in. (7.5 cm)
• Option 2: 3 in. (7.5 cm) × 2 in. (5.0 cm)
• Option 3: 1 in. (25 mm) × 1 in.
• Option 4: 1 × 0
• Option 5: 0 × 0
• Option 6: Other

Item no. 176 – Beef loin, steak tail

This item may contain any combination of the M. obliquus abdominis externus and M. obliquus abdominis internus that are found ventral to the M. longissimus dorsi on the hind quarter. Unless otherwise specified by the purchaser, fat limitation option 4 (FLO 4), practically free of fat (75% lean/seamed surface exposed), shall apply.

Item no. 180 – Beef loin, strip loin, boneless

This item is boneless and consist 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 the 13th 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 M. gluteus medius. The flank side shall be ventral to, but not more than 3.0 inches (7.5 cm) from the M. longissimus dorsi at the rib end to a point on the sirloin end, and ventral to but not more than 2.0 inches (5.0 cm) from the M. longissimus dorsi.

The PSO's for flank removal by a straight cut are as follows. (Rib end × sirloin end)

• Option 1: 2 in. (5.0 cm) × 1 in. (25 mm)
• Option 2: 1 in. (25 mm) × 0 in.
• Option 3: 1 in. × 1 in.
• Option 4: 0 × 0
• Option 5: Other

Item no. 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 M. gluteus medius. The round shall be removed by a straight cut anterior to the ball and/or protuberance of the femur. The flank shall be removed by a straight cut ventral to, but not more than 10.0 inches (25.4 cm) from, the M. longissimus dorsi on the short loin end to a point on the round end ventral to, but not more than 1.0 inch (25 mm) from, the M. tensor fasciae latae. The fat covering the lumbar, sacral, and tenderloin regions shall be trimmed NTE 1.0 inch (25 mm) in depth at any point.

Item no. 181A – Beef loin, top sirloin, bone-in

This item is described in item no. 181 except that the bottom sirloin and butt tender are removed. The bottom sirloin shall be removed by a straight cut along the natural seam (between the M. gluteus medius and sirloin tip) and continues to the outside surface leaving a portion of the M. tensor fasciae latae attached to the top sirloin. The butt tender is excluded by separating it from the hip bone. The protruding points of the hip bone socket and the first sacral vertebra shall be removed to facilitate handling and packaging.

Item no. 182 – Beef loin, sirloin butt, boneless

This item is prepared from item no. 181. The short loin shall be removed by a straight cut anterior to, but not more than 1.0 inch (25 mm) from, the posterior end of the hip pocket and is approximately parallel to the round end exposing the M. gluteus medius. The round shall be removed by a straight cut exposing the M. biceps femoris approximately equal to or larger than the M. gluteus medius. The M. tensor fasciae latae shall not extend completely around the outside of the sirloin tip. The flank shall be removed by a straight cut ventral to, but not more than 10.0 inches (25.4 cm) from, the M. longissimus dorsi on the short loin end to a point on the round end ventral to, but not more than 1.0 inch (25 mm) from, the M. tensor fasciae latae. All bones, cartilage, tenderloin, and the sacrosciatic ligament, and the lean and fat which overlaid the ligament shall be removed.

Item no. 183 – Beef loin, sirloin butt, trimmed, boneless

This item is as described in item no. 182 except that the M. obliquus abdominis internus and the underlying connective tissue shall be removed. The fat exposed by the removal of the M. obliquus abdominis internus shall be exempt from any specified fat depth requirements.

Item no. 184 – Beef loin, top sirloin butt, boneless

This item is prepared from item no. 182 and contains the M. gluteus medius, M. gluteus accessorius, M. gluteus profundus, and the M. biceps femoris. The short loin end shall be approximately parallel to the round end exposing the M. gluteus medius. On the round end, the M. biceps femoris shall be approximately equal to or larger than the M. gluteus medius. The bottom sirloin shall be removed by a cutting along the natural seam (between the M. rectus femoris and M. gluteus medius) and continues to the outside surface leaving a portion of the M. tensor fasciae latae attached to the top sirloin butt. The butt tender is also excluded. All bones, cartilage, tenderloin, and the sacrosciatic ligament and the lean and fat which overlaid the ligament shall be removed.

Item no. 184A – Beef loin, top sirloin butt, semi center-cut, boneless

This item is as described in item no. 184 except that the M. biceps femoris (cap) shall be removed. When smaller roasts are specified, this item shall be split lengthwise into approximate equal portions.

Item no. 184B – Beef loin, top sirloin butt, center-cut, cap off, boneless (IM)

This item is as describe in item no. 184 except that all muscles other than the M. gluteus medius shall be removed. The flakes of surface fat remaining over the M. gluteus medius shall not exceed 1 inch (2.5 cm) in their dimension nor 0.125 inch in depth at any one point. When smaller roasts are specified, this item shall be split lengthwise into approximate equal portions.

• Option: When specified, the dorsal portion of the M. gluteus medius shall be detached, from the main portion, by cutting through the seam. The two pieces shall be packaged and placed within the same shipping container

Item no. 184C – Beef loin, top sirloin butt, untrimmed, boneless

This item is as described in item no. 184 except that the sacrosciatic ligament may remain.

Item no. 184D – Beef loin, top sirloin butt, cap (IM)

This item shall consist of the M. biceps femoris which is removed from item no. 184 by cutting through the natural seams. This item is sometimes referred to as the "coulotte".

Item no. 184E – Beef loin, top sirloin butt, 2 piece, boneless

This item is as described in item no. 184 except that the cap muscle shall be separated from the top sirloin. The pieces shall be trimmed to comply with specified fat thickness requirements and packaged together.

Item no. 184F – Beef loin, top sirloin butt, center-cut, seamed, dorsal side, boneless (IM)

This item shall consist of the dorsal portion of the M. gluteus medius and shall be removed, from the main portion, by cutting through the seam. This cut is sometimes referred to as the "baseball cut".

Item no. 185 – Beef loin, bottom sirloin butt, boneless

This item is prepared from item no. 182 and contains the M. tensor fasciae latae (tri tip); M. vastus medialis, M. vastus lateralis, and M. rectus femoris (ball tip); and the M. obliquus abdominis internus (flap). The short loin side shall be approximately parallel to the round end. The round end shall not expose the M. tensor fasciae latae extending completely around the outside of the sirloin tip. The top sirloin side shall not expose the M. gluteus medius but may expose the M. tensor fasciae latae and/or tip. The flank side shall be exposed by a straight cut that is not more than 4.0 inches (10.0 cm) in length on the short loin end to a point on the round end ventral to but not more than 1.0 inch (25 mm) from the M. tensor fasciae latae. All bones and cartilage shall be removed.

Item no. 185A – Beef loin, bottom sirloin butt, flap, boneless (IM)

This item consists of the M. obliquus abdominis internus from the hindquarter and bottom sirloin butt which is separated from the ball tip and M. tensor fasciae latae through the natural seam. All bones, cartilage, and heavy connective tissue shall be removed.

Item no. 185B – Beef loin, bottom sirloin butt, ball tip, boneless

This item consists of the M. vastus medialis, M. vastus lateralis, and M. rectus femoris (ball tip), from the bottom sirloin butt and/or the anterior porting of a full sirloin tip. The M. tensor fasciae latae and M. obliquus abdominis internus are separated from the ball tip through the natural seam. All bones, cartilage, and outside "skin" tissue shall be removed.

Item no. 185C – Beef loin, bottom sirloin butt, tri-tip, boneless (IM)

This item consists of the M. tensor fasciae latae from the bottom sirloin butt and is separated from the ball tip and M. obliquus abdominis internus through the natural seam. All bones, cartilage, and connective tissue shall be removed.

Item no. 185D – Beef loin, bottom sirloin butt, tri-tip, defatted, boneless

This item is as described in item no. 185C except that it shall be trimmed practically free of fat.

Item no. 186 – Beef loin, bottom sirloin butt, boneless, trimmed

This item is as described in item no. 185 except that the M. obliquus abdominis internus and underlying connective tissue are removed.

Item no. 188 – Beef loin, tenderloin, bone-in

This item is derived from a short loin and consists of the consists of M. psoas major and M. psoas minor, attached to the transverse process of the lumbar vertebra. The anterior end shall be removed so that the psoas major is no less than 2.5 inches (6.25 cm) in the longest dimension.

Item no. 189 – Beef loin, tenderloin, full

This item is derived from a full loin as described in either item nos. 172 or 172A. The boneless item shall consist of the M. psoas major, M. psoas minor, M. iliacus, and may show the presence of the M. sartorius. The M. obliquus abdominis internus (flap), if present, shall be trimmed level with the fat surface. The sirloin butt end of the tenderloin shall expose the M. psoas major, M. iliacus, and M. sartorius (when present). The surface fat shall be trimmed NTE ¾-inch (19 mm) in depth at any point, from the posterior end to the exposed lymph gland and shall be tapered down to the lean at a point not beyond ¾ of the length of the tenderloin. The tenderloin shall be trimmed free of ragged edges. All bones and cartilage shall be removed. A score into the tenderloin exceeding ½-inch (13 mm) in depth is not acceptable.

Item no. 189A – Beef loin, tenderloin, full, side muscle on, defatted

This item is as described in item no. 189 except that it shall be practically free of surface and wing fat (fat lying between the main body of the tenderloin and the M. iliacus (wing muscle)).

Item no. 189B – Beef loin, tenderloin, full, side muscle on, partially defatted

This item is as described in item no. 189 except that it shall be practically free of surface fat. The wing fat may remain.

Item no. 190 – Beef loin, tenderloin, full, side muscle off, defatted

This item is as described in item no. 189A except that the M. psoas minor (side muscle) shall be removed. The principal membranous tissue over the M. psoas major shall remain intact.

Item no. 190A – Beef loin, tenderloin, full, side muscle off, skinned

This item is as described in item no. 190 except that the principal membranous tissue covering the M. psoas major shall be removed.

Item no. 190B – Beef loin, tenderloin, full, side muscle off, center-cut, skinned (IM)

This item is as described in item no. 190A except that the tenderloin tail (item no. 192A) and butt tenderloin (item no. 191A) shall be removed. This item is sometime referred to as a "barrel cut".

Item no. 191 – Beef loin, tenderloin, butt

This item shall consist of the sirloin butt portion of the tenderloin. The sirloin, or butt end, shall expose the M. psoas major, M. psoas minor, M. iliacus, and if present, the M. sartorius. Further the obliquus abdominis internus (flap), if also present, shall be trimmed level with the fat surface. The anterior, or short loin, end shall be exposed by a straight cut that exposes the M. psoas major and the M. psoas minor no further along the length of the tenderloin than ½-inch (13 mm) beyond the M. iliacus. The surface fat shall be trimmed NTE ¾-inch (19 mm) in depth at any point. The large lymph gland shall be exposed. All bones, cartilage, and M. quadratus lumborum shall be removed. A score into the tenderloin exceeding ½-inch (13 mm) is not acceptable.

Item no. 191A – Beef loin, tenderloin, butt, defatted

This item is as describe in item no. 191 except that the surface and wing fat shall be trimmed practically free.

Item no. 191B – Beef loin, tenderloin, butt, skinned

This item is as described in item no. 191A except that the principal membranous tissue covering the M. psoas major shall be removed.

Item no. 192 – Beef loin, tenderloin, short

This item shall consist of the short loin portion of the tenderloin and shall consist of the M. psoas major and M. psoas minor. The posterior end shall only expose the M. psoas major and M. psoas minor. The fat shall be trimmed NTE ½-inch (13 mm) in depth at any point over the M. psoas major at the posterior end and shall be tapered down over the M. psoas major to the anterior end of the tenderloin. All bones, cartilage, and ragged edges shall be removed. A score into the tenderloin exceeding ½-inch (13 mm) in depth is not acceptable.

Item no. 192A – Beef loin, tenderloin tails

This item shall consist of the thin portion of the M. psoas major. The M. psoas minor may remain, if firmly attached.

Item no. 193 – Beef flank, flank steak (IM)

This item consists of the M. rectus abdominis from the flank region and is separated from the M. transversus abdominis, M. obliquus abdominis internus, and M. obliquus abdominis externus through the natural seams. This item shall be practically free of fat and the membranous tissue.

Item no. 194 – Beef flank, rose meat (IM)

This boneless item shall consist of the M. cutaneous trunci muscle only, which is connected to the posterior deep pectoral muscle and the tendon of the M. latissimus dorsi and to the fascia above the stifle. It lies on the outside of the carcass and spans from the chuck to the flank. It is usually pulled in the fabrication area while the carcass is still hanging and before primal splitting. Also, it is separated from the items 114 (referred as "shoulder rose"), 121, and 123. Because of its flat, triangular-like shape, this item is often referred to as the "elephant ear" and "rose meat" because the meat has a lighter red color than most of the interior muscles of the carcass.

• Option: Purchaser may request that this muscle be completely trimmed of all fat and connective tissue

8.3 Portion cut descriptions

To be evaluated for end item requirements as in the IMPS QAP.

Item no. 1100 – Beef cubed steak

Cube steaks shall be prepared from any portion of the carcass which yields product that meets the end item requirements. However, shank and heel meat shall be excluded. Unless otherwise specified, the steaks shall be cubed twice at approximate right angles. Knitting of 2 or more pieces and folding the meat when cubing is permissible. After cubing, surface and seam fat shall not exceed 15% of the total area on either side of the steak. Individual steaks shall remain intact when suspended ½-inch (13 mm) from the outer edge. The steaks shall be free of heavy connective tissue, bones, cartilage, and lymph glands. This item may also be referred to as "minute", "delicated" or "fast fry" steak.

Item no. 1101 – Beef cubed steak, special

This item is as described in item no. 1100 except the steaks shall be prepared from any combination of lean from the round, loin, rib, or chuck sections (excluding shank and heel meat) of the carcass. Knitting of two or more pieces and folding the meat when cubing is not permissible. This item may also be referred to as "minute", "delicated", or "fast fry" steak.

Item no. 1102 – Beef braising steak, swiss

Braising steaks shall be prepared from any combination of lean from the round, loin, rib, or chuck sections (excluding shank and heel meat) of the carcass which yields product that meets the end item requirements. The steaks shall be free of heavy connective tissue, bones, cartilage, and lymph glands. When specified, the raw materials or the steaks shall be mechanically tenderized by using the multiple probe method (pinning) not more than one time. Pressing, knitting, or folding two pieces of meat together is not permissible. Surface and seam fat shall not exceed an average of ¼-inch (6 mm) in thickness and the thickness at any one point shall not exceed ½-inch (13 mm). Surface fat, measuring 0.1 inch (2 mm) or more in thickness, shall not exceed 50% of the circumference of the steak. Individual steaks shall remain intact when suspended ½-inch (13 mm) from the outer edge. Alternatively, the purchaser may specify surface and seam fat limitations in terms of maximum surface area percentage. Both surface and seam fat of the total cut surface on either side of the steak shall not exceed the percentage specified by the purchaser.

Item no. 1103 – Beef rib, rib steak, bone-in

Rib steaks may be prepared from any IMPS bone-in rib item. The blade bone and related cartilage, feather bones, chine bones, backstrap, and those muscles that are immediately below (M. subscapularis and M. rhomboideus) and above (M. latissimus dorsi, M. infraspinatus, and M. trapezius) the blade bone and related cartilage shall be removed. The short ribs shall be removed at a point which is no more than 3.0 inches (7.5 cm) from the ventral edge of the M. longissimus dorsi.

Item no. 1103A – Beef rib, rib steak, boneless

Rib steaks shall be as described in item no. 1103 except that all bones, cartilage, and M. intercostales interni shall be removed.

Item no. 1103B – Beef rib, rib steak, frenched, bone-in

This item is prepared as described in item no. 1103 except that each steak must be cut between the ribs bones. The rib bone shall be completely trimmed of the M. intercostales interni (frenched) and fat so that the bone is exposed from the ventral edge of the M. longissimus dorsi to the end of the rib bone. This item is often referred to as a "cowboy steak".

• Option 1: Purchaser may specify that the rib be prepared as a roast, but instead of being cut into steaks, it remain intact
• Option 2: Purchaser may request that the rib be prepared as a roast as in PSO 1 and then partially cut into steaks and the balance left as a roast
• Option 3: Purchaser may request that the rib steaks be split into two steaks by a saw cut through the center of one bone
• Option 4: Purchaser may request that the item be cut from an item no. 103 rib with the full rib bone attached. This item is commonly referred to as a "tomahawk steak"

Item no. 1112 – Beef rib, ribeye roll steak, boneless

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 M. longissimus dorsi. This item is sometimes referred to as "tail off".

Item no. 1112A – Beef rib, ribeye steak, lip on, boneless

Ribeye steaks, lip-on shall be prepared from item no. 112A. The short rib side shall be exposed by a straight cut which is ventral to, but no more than 2.0 inches (5.0 cm) from, the M. longissimus dorsi leaving the lip firmly attached.

Item no. 1112B – Beef rib, ribeye steak, lip on, short cut, boneless

Ribeye steaks, lip-on shall be as described in item no. 1112A except that the short rib side shall be exposed by a straight cut which is ventral to, but no more than 1.0 inch (25 mm) from, the M. longissimus dorsi.

Item no. 1112C – Beef rib, ribeye steak

Ribeye steaks shall be derived from the M. longissimus dorsi from any ribeye roll item. When uniform thickness and portion weights are specified, the ribeye may be portioned by cutting several steaks starting from the anterior end (where the M. longissimus dorsi is smaller in diameter) and stopping at a point where the M. longissimus dorsi is larger and more uniform in diameter. The remainder of the M. longissimus dorsi shall be split by a lengthwise cut into two approximate equal in size sections and then sliced into steaks meeting purchaser specified thickness and weight.

Item no. 1112D – Beef rib, ribeye cap steak

Boneless ribeye cap steaks shall be prepared from the M. spinalis dorsi/multifidus dorsi muscle from any ribeye roll item. For portioning, slice the ribeye cap at a right angle to the grain or direction of muscle fibers.

Item no. 1114D – Beef chuck, shoulder, top blade steak (IM)

Top blade steaks shall be prepared from item no. 114D.

• Option: Top blade steaks shall be prepared from item 114D which has been trimmed to comply with PSO #1. This item is often referred to as the "flat iron"

Item no. 1114E – Beef chuck, shoulder, arm steak, boneless

The boneless arm steaks shall be prepared from item no. 114E after the M. triceps brachii medial head has been removed. The steaks will be sliced across the grain of the M. triceps brachii long head.

• Option: Purchaser may request that this item be prepared from only the M. triceps brachii long head and a small portion of the M. triceps brachii lateral head at the thick end of the clod, after removal of other muscles identified in item no. 114E. In addition, the heavy part of the elbow tendon should be removed and the item should be trimmed of all fat and connective tissue. These steaks are commonly referred to as "ranch steaks".

Item no. 1114F – Beef chuck, shoulder tender, portioned (IM)

This item shall be prepared from item no. 114F, Beef chuck, shoulder tender (IM), PSO 1. The individual steaks, sometimes referred to as "petite tender medallions", shall be prepared by a straight cut across the grain in accordance with the purchaser's specification with respect to thickness or weight.

Item no. 1116D – Beef chuck, chuck eye roll steak, boneless

Chuck eye roll steaks shall be prepared from item no. 116D.

• Option 1: The purchaser may specify steaks to be derived from the portion of the chuck eye roll that has the M. longissimus dorsi present. The M. longissimus dorsi must be present on at least one side of the steak. This item is sometimes referred to as "Beef chuck, Delmonico steak"
• Option 2: Steaks made from the chuck eye roll may be by cut into two pieces by slicing the steaks with cuts that start at the ventral side and ends at a point on dorsal side (where the feather bones were). Alternatively, the chuck eye roll may be cut into two approximate equal sized portions by making a lengthwise cut which starts at the ventral side to a point on the dorsal edge (where the feather bones were), then sliced into portions. This item is often referred to as "boneless country style ribs"

Item no. 1116G – Beef chuck, under blade, center cut steak

This item shall be prepared from any portion of the serratus ventralis muscle as described within item no. 116G and made into steaks by slicing across the grain. This item is sometimes referred to as "Denver cut".

Item no. 1116H – Beef chuck, chuck eye steak

This item shall be prepared from the M. complexus as described within item no. 116H.

Item no. 1121D – Beef plate, inside skirt steak, boneless (IM)

The steaks shall be prepared from item no. 121D.

Item no. 1121E – Beef plate, outside skirt steak, skinned (IM)

The steaks shall be prepared from item no. 121E.

Item no. 1123 – Beef short ribs, bone-in

This item may be prepared from any IMPS beef chuck, rib, or plate short rib item. This item shall consist of the ribs, M. intercostales interni and M. serratus ventralis intact. The M. serratus ventralis shall be continuous across both the dorsal and ventral side of the specified number of ribs. The ribs shall be cut flanken style, for example, cutting at a right angle to the rib bones to a specified thickness. The purchaser shall specify both the width of the cut and the number of ribs in each portion.

Purchasers also have the option to request that the bone in short ribs be prepared from product described in item nos. 123A, 123B, or 123C.

Purchasers who desire a boneless short rib should specify that the item be prepared from item no. 123D or 130A.

Item no. 1130 – Beef chuck, short rib, bone-in

This item may be prepared from a chuck short rib as described in item no. 130. The bone in short rib shall consist of the ribs, intercostal meat, and the intact M. serratus ventralis muscle. The M. serratus ventralis muscle shall be continuous across both the dorsal and ventral side of the specified portion. The ribs shall be cut flanken-style by cutting them at a right angle to the rib bones. Purchaser may specify both the width of the cut and the number of ribs in each portion.

Purchasers who desire a boneless chuck short rib should specify that the item be prepared from item no. 130A.

The purchaser may specify the following options for item nos. 1136, 1136A, 1136B, 1136C, 1137, and 1137A.

• Option 1: Perforations (to facilitate heat transfer during cooking)
• Option 2: Shape (oval, round, square, etc.)
• Option 3: Style (plate fill method, etc.)

Item no. 1136 – Ground beef patties

The patties shall be prepared from item no. 136. Patties shall be frozen unless specified fresh.

Item no. 1136A – Ground beef and soy protein product patties

The patties shall be prepared from item no. 136A. Patties shall be frozen unless specified fresh.

Item no. 1136C – Beef patties, NTE 10% fat

The patties shall be prepared from item no. 136C.

Item no. 1136D – Pure beef patties

The patties shall be prepared from item no. 136D.

Item no. 1137 – Ground beef patties, special

The patties shall be prepared from item no. 137.

Item no. 1137A – Beef and soy protein product patties, special

The patties shall be prepared from item no. 137A.

Item no. 1138 – Beef steaks, flaked and formed, frozen

The steaks shall be prepared from boneless beef that complies with the material requirements of item no. 136 and shall be flaked (grinding is not permitted) and formed. The flaking and forming process shall be in compliance with FSIS Regulations. Product shall comply with fat content requirements of item no. 136. The purchaser shall specify shape and weight of steaks. When specified, the flaked and formed steaks may be cubed (the term "cubed" may be included in the product label). When specified the steaks shall be breaded and labelled appropriately. The breading and its application shall be in accordance with FSIS Regulations.

Item no. 1138A – Beef sandwich steaks, flaked, chopped, formed and wafer sliced, frozen

The steaks shall be prepared from boneless beef that complies with the material requirements of item no. 136. The flaking, chopping, forming, and slicing process shall be in compliance with FSIS Regulations and shall produce steaks which are moderately fine textured. Product shall comply with fat content requirements of item no. 136. Each steak shall consist of two or more thin slices weighing approximately one ounce each. No more than a minor amount of green/brown/gray rings shall be present. Steaks shall be packaged with paper separators between each steak. Unless otherwise specified, slices shall be approximately 4.75 × 7.5 inches (12.0 × 19.1 cm). The purchaser shall specify weight and/or number of slices per steak.

Item no. 1138B – Beef steaks, sliced and formed, frozen

The steak shall be prepared from boneless beef that complies with item no. 139. The slicing and forming process shall be in accordance with FSIS Regulations. Ingredients may be added for the purpose of tenderizing and binding and shall appear on the product label. The purchaser shall specify weight, shape, and/or thickness of steaks.

Item no. 1139 – Beef slices, frozen

This item shall be derived from IMPS IMcut or cuts specified by the purchaser.

Item no. 1140 – Beef hanging tender steak

This item shall be prepared from item no. 140 – Hanging tender (IM) by straight cuts across the grain along the length of the hanging tender to the specifications of the purchaser for size. The steaks shall be trimmed along the edges and top and bottom sides so that the steaks are free of any heavy connective tissue or loose fat. The steak is sometimes referred to as a "hanger steak", "onglet steak" or "pillar".

Item no. 1150 – Beef top side steak, boneless

This item may be derived from any IMPS rib or loin item and shall consist of the M. longissimus dorsi and M. multifidus dorsi and may contain the M. gluteus medius and M. spinalis dorsi. All bones, cartilage, backstrap, heavy connective tissue and fat overlying the heavy connective tissue on the dorsal edge of the steaks shall be removed. The boneless rib/loin may be separated by a lengthwise cut into sections to accommodate the cutting of specified portion size (thickness and/or weight) steaks. Unless otherwise specified, this item shall be trimmed practically free of surface fat.

Item no. 1167 – Beef round, sirloin tip (knuckle) steak

The steaks shall be prepared from any IMPS tip item. The tip may be separated lengthwise into sections to accommodate the cutting of specified portion size steaks.

Item no. 1167A – Beef round, sirloin tip (knuckle) steak, peeled

The steaks shall be prepared from any IMPS tip item. The M. tensor fasciae latae, fat, and "skin" tissue shall not be present. The tip may be separated lengthwise into sections to accommodate the cutting of specified portion size steaks.

• Option: The purchaser may specify that the M. vastus medialis and intermedius be removed

Item no. 1167D – Beef round, sirloin tip (knuckle) steak, peeled, special

This item shall be prepared from any IMPS sirloin tip (knuckle) item. The M. tensor fasciae latae, M. vastus medialis, M. vastus intermedialis, and M. sartorius shall be removed by cutting through the seams. Fat, "skin" tissue, and heavy opaque connective tissue shall be removed. The remaining muscles (M. vastus lateralis and M. rectus femoris) shall be separated by cutting through the natural seam and made into specified portion size or thickness by slicing the pieces at a right angle to the grain (muscle fibers).

Item no. 1167E – Beef round, sirloin tip (knuckle), center steak (IM)

This item shall consist of the M. rectus femoris only from any IMPS round sirloin tip (knuckle) item.

Item no. 1167F – Beef round, sirloin tip (knuckle), side steak (IM)

This item consists of the M. vastus lateralis from any IMPS round sirloin tip (knuckle) item. It is sliced perpendicular to the grain.

Item no. 1169 – Beef round, top (inside) round steak

The steaks shall be prepared from any IMPS top (inside) round item. The thick opaque portion of the M. gracilis membrane shall be removed. The top round may be separated lengthwise into sections to accommodate the cutting of specified portion size steaks.

Item no. 1169A – Beef round, top (inside) cap off, round steak

This item shall be prepared from item no. 169A. The cap off inside round may be separated lengthwise into sections to accommodate the cutting of specified portion size steaks.

• Option: The purchaser may specify the removal of the M. adductor

Item no. 1169C – Beef round top (inside) round, front side steak

This item shall be prepared from the M. pectineus from the soft side of the inside round.

Item no. 1170A – Beef round, bottom (gooseneck) round steak

The steaks shall be prepared from item no. 170A. The bottom round may be separated lengthwise into sections to accommodate the cutting of specified portion size steaks.

Item no. 1171D – Beef round, outside round steak (IM)

This item is derived from the M. biceps femoris (with the side muscle (M. biceps femoris ischiatic head) removed) as described in IMPS 171D. The steaks shall be made by slicing perpendicular to the grain of the muscles. This item is sometimes referred to as a "western griller steak".

Item no. 1171G – Beef outside round, rump steak (IM)

This item shall consist of the anterior portion of the M. biceps femoris of IMPS 171B. The M. gluteus medius, M. gluteus profundis, and M. gluteus accessorius shall be excluded. The rump shall be removed from the outside round by a cut that is at or immediately anterior to the M. biceps femoris, ischiatic head.

The purchaser may specify the following tail length options for item nos. 1173, 1174, 1179, 1179A, 1180, and 1180A. If not specified, the tail length will not exceed 1.0 inch (25 mm) from the M. longissimus dorsi.

• Option 1: 4.0 inch (10.0 cm)
• Option 2: 3.0 inch (7.5 cm)
• Option 3: 2.0 inch (5.0 cm)
• Option 4: 1.0 inch (25 mm)
• Option 5: No tail (trimmed to meet specified fat trim)
• Option 6: Other

Item no. 1173 – Beef loin, porterhouse steak

The steaks shall be prepared from any IMPS short loin item. The maximum width of the tenderloin shall be at least 1.25 inches (3.2 cm) when measured parallel to the length of the back bone.

Item no. 1174 – Beef loin, T-bone steak

The steaks shall be prepared from any IMPS short loin item. The maximum width of the tenderloin shall be at least ½-inch (13 mm) when measured parallel to the length of the back bone.

Item no. 1179 – Beef loin, strip loin steak, bone-in

The steaks shall be prepared from any IMPS bone-in strip loin or short loin item. The protruding edge of the chine bone shall be removed so that no portion of the spinal groove is present.

Item no. 1179A – Beef loin, strip loin steak, center-cut, bone-in

This item is prepared from any IMPS bone-in strip loin or short loin item that has the posterior portion of the strip loin removed at or anterior to the M. gluteus medius. The M. gluteus medius, if present, may appear only on one side of the steak.

Item no. 1180 – Beef loin, strip loin steak, boneless

The steaks shall be prepared from any IMPS boneless strip loin or short loin item. All bones and cartilage shall be removed.

Item no. 1180A – Beef loin, strip loin steak, center-cut, boneless

This item is prepared from any boneless strip loin or short loin item that has the posterior portion of the strip loin removed at or anterior to the M. gluteus medius. The M. gluteus medius, if present, may appear only on one side of the steak.

Item no. 1180B – Beef loin, strip loin steak, split, boneless

This item is prepared from any boneless strip loin that has the tail, and heavy connective tissue overlying the M. longissimus dorsi muscle, removed, and is then split by a lengthwise cut into two approximate equal in size sections. This item is sometimes referred to as "strip steak filet" or "club cut".

• Option 1: The M. multifidus dorsi shall be removed
• Option 2: The posterior end of the strip loin shall be removed so that the M. gluteus medius is not present

Item no. 1184 – Beef loin, top sirloin butt steak, boneless

The steaks shall be prepared from item no. 184. Prior to slicing, the heavy connective tissue closely associated with the protuberance of the femur shall be removed by a straight cut (faced) so that the appearance of the M. gluteus medius is oval in shape. The boneless top sirloin butt may be separated into sections reasonably parallel to the backbone line to accommodate the cutting of specified portion size steaks. The sections shall be cut into steaks reasonably parallel to the cut surface of the round end.

Item no. 1184A – Beef loin, top sirloin butt steak, semi center-cut, boneless

The steaks shall be as described in item no. 1184 except that the M. biceps femoris shall be removed. The M. longissimus dorsi may or may not be present.

Item no. 1184B – Beef loin, top sirloin butt steak, center-cut, boneless (IM)

The steaks shall be as described in item no. 1184 except that all muscles other than the M. gluteus medius shall be removed.

Item no. 1184D – Beef loin, top sirloin cap steak, boneless (IM)

This item is sometimes referred to as a "coulotte steak." The steak may be produced from any IMPS sirloin item and shall consist of the M. biceps femoris. The M. biceps femoris shall be removed from the sirloin by cutting through the natural seams and made into specified portion size or thickness by slicing the pieces at a right angle to the grain (muscle fibers).

Item no. 1184F – Beef loin, top sirloin butt steak, center-cut, seamed, dorsal side, boneless (IM)

This item shall consist of steaks made from the dorsal portion of the M. gluteus medius as described in item no. 184F. This cut is sometimes referred to as the "baseball cut".

Item no. 1185A – Beef loin, bottom sirloin butt, flap steak (IM)

The steaks shall be prepared from the flap portion (M. obliquus abdominis internus) of the bottom sirloin butt. The triangle (M. tensor fasciae latae) and the ball tip (M. rectus femoris and M. vastus lateralis) shall not be present. The steaks shall be made by cuts which are at approximate right angles to the grain. All bones, cartilage, and connective tissue shall be removed.

Item no. 1185B – Beef loin, bottom sirloin butt, ball tip steak

The steaks shall be prepared from the ventral portion (M. rectus femoris and M. vastus lateralis) of the bottom sirloin butt. The M. tensor fasciae latae and M. obliquus abdominis internus shall not be present. The steaks shall be made by cuts which are at approximate right angles to the grain. All bones, cartilage, and outside "skin" tissue shall be removed.

Item no. 1185C – Beef loin, bottom sirloin butt, tri-tip steak (IM)

The steaks shall be prepared from the triangle portion (M. tensor fasciae latae) of the bottom sirloin butt. The steaks shall be made by cuts which are at approximate right angles to the grain. All bones, cartilage, and connective tissue shall be removed.

Item no. 1185D – Beef loin, bottom sirloin butt, tri-tip steak, defatted (IM)

This item is as described in item no. 1185C except that steaks shall be trimmed practically free of fat.

Item no. 1188 – Beef loin, tenderloin steak, bone-in

This item is derived from a short loin or item no. 188 and consists of the M. psoas major and M. psoas minor, attached to the transverse process of the lumbar vertebra. Steaks shall have a diameter of the M. psoas major not less than 1.5 inches (3.7 cm) in the longest dimension.

Item no. 1189 – Beef loin, tenderloin steak

The steaks shall be prepared from any IMPS tenderloin item. However, the narrowest diameter of the cut surface of the M. psoas major must be at least 1.0 inch (25 mm) (excluding fat). Any fat or lean not firmly attached to the M. psoas major shall be removed. Maximum surface fat thickness where present shall be ⅛-inch (3 mm) unless otherwise specified by the purchaser.

Item no. 1189A – Beef loin, tenderloin steak, side muscle on, defatted

The steaks shall be prepared from any IMPS tenderloin item defatted as described in item no. 189A. The narrowest diameter of the cut surface of the M. psoas major must be at least 1.0 inch (25 mm) (excluding fat).

Item no. 1189B – Beef loin, tenderloin steak, side muscle on, partially defatted

The steaks shall be prepared from any IMPS tenderloin item defatted as described in item no. 189B. The narrowest diameter of the cut surface of the M. psoas major must be at least 1.0 inch (25 mm) (excluding fat).

Item no. 1190 – Beef loin, tenderloin steak, side muscle off, defatted

This item is prepared from item no. 190. The narrowest diameter of the cut surface of the M. psoas major must be at least 1.0 inch (25 mm) (excluding fat).

Item no. 1190A – Beef loin, tenderloin steak, side muscle off, skinned

This item is prepared from item no. 190A. The narrowest diameter of the cut surface of the M. psoas major must be at least 1.0 inch (25 mm) (excluding fat).

Item no. 1190B – Beef loin, tenderloin steak, full, side muscle off, center cut, skinned (IM)

This item is prepared from item no. 190B and shall consist of the M. psoas major only.

Item no. 1190C – Beef loin, tenderloin tips

Tenderloin tips shall be prepared from any tenderloin which meets end item requirements. Tips may consist of any portion of the thin end of the M. psoas major, M. psoas minor or M. iliacus and shall consist of pieces which are no less than 1.5 square inches (9.7 sq. cm) and are no less than ½-inch (13 mm) thick at any point.