Institutional meat purchase specifications for fresh veal and calf

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Material Information

Title:
Institutional meat purchase specifications for fresh veal and calf approved by USDA
Portion of title:
Institutional meat purchase specifications for fresh veal and calf approved by the USDA
Physical Description:
Serial
Language:
English
Creator:
United States -- Consumer and Marketing Service. -- Livestock Division
Publisher:
U.S. Dept. of Agriculture, Consumer and Marketing Service, Livestock Division.
Place of Publication:
Washington, DC
Frequency:
irregular
completely irregular

Subjects

Subjects / Keywords:
Veal -- Specifications -- Periodicals -- United States   ( lcsh )
Beef -- Specifications -- Periodicals -- United States   ( lcsh )
Genre:
serial   ( sobekcm )
federal government publication   ( marcgt )

Notes

General Note:
Description based on: Oct. 1961; title from caption
General Note:
Latest issue consulted: July 1975.

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 004726514
oclc - 436443242
lccn - 2009229496
System ID:
AA00008563:00001

Full Text
APV~'Yf


INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS
FOR FRESH VEAL AND CALF--SERIES 300

APPROVED BY USDA


These


specifications


contain


descriptions


of various


fresh


veal


products customarily purchased by institutional users of meat. TI
developed in conjunction with interested procurement agencies and s
and are approved for use in meat procurement programs in which
supplied are examined, accepted, and certified by Federal meat
These specifications must be used with "Institutional Meat Purchase
cations--General Requirements for Use Under USDA Acceptance S


and calf
hey were
suppliers
the meats
graders.
Specifi-
ervice,"'


which may be purchased from the Superintendent of Documents.

These specifications are one of a series approved for meat and meat prod-
ucts. Others which are currently available, include those for fresh beef,
fresh lamb and mutton, and fresh pork. Copies of specifications for these
products may be purchased from the Superintendent of Documents.

Specifications for frozen beef, frozen lamb and mutton, frozen veal and calf,
frozen pork, cured and smoked pork, cured beef, sausage, edible by-products,
canned meats, and portion-control meats will be available at a later date.











UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE
LIVESTOCK DIVISION
tM A CI~tfletfM fl r-







INDEX OF PRODUCTS AND WEIGHT RANGE TABLE


WEIGHT RANGE FOR CARCASSES


AND WHOLESALE AND FABRICATED CUTS


Item Range 1 Range 2 Range 3
Product
No. Veal Calf Veal Calf Veal Calf


Pounds Pounds Founds Pounds Pamds Pounds
300 Carcass........................ 60-100 125-175 101-140 176-225 141-175 226-275
301 Carcass, Fabricated............ 57-95 119-165 96-133 167-214 134-165 215-261
302 Carcass, Boneless.............. 46-77 96-135 78-108 136-173 109-134 174-212
303 Side........................... 30-50 63-88 51-70 88-113 71-88 113-138
304 Foresaddle..................... 31-51 64-89 53-71 90-115 72-89 115-140
305 Hotel Rack, Regular (Double)... 6-10 12-17 10-13 17-21 13-17 21-26
306 Hotel Rack, Trimmed (Double)... 5-8 9-13 8-11 13-17 11-13 17-21
307 Chucks and Plates (Double)..... 26-43 54-75 43-61 76-97 61-75 97-118
308 Chucks, Regular (Double)....... 25-42 52-73 42-58 73-93 59-73 94-114
309 Square-Cut Chucks (Double)..... 14-24 29-42 24-33 42-53 33-42 54-65
310 Shoulder Clod................. 2-3t 4-6 32-4 6-7 4-6 7-9
311 Square-Cut Chuck, Bnls. (Clod 10-19 23-33 19-26 33-41 26-33 32-51
Out)
312 Foreshank..................... 1-2 21-31 2-3 31-4) 3-3 4 1-5
313 Breast......................... 31-6 7-92 6-7k 9 -12 71-91 12-15
330 Hindsaddle..................... 29-49 61-86 49-69 86-110 69-86 111-135
331 Loin, Regular (Double)......... 5-9 11-16 9-13 16-19 13-16 20-25
332 Loin, Trimmed (Double)......... 4-7 9-12 7-10 13-16 10-12 16-19
333 Full Loin, Trimmed (Single).... 6-9 11-15 9-12 15-19 12-15 19-24
334 Leg, (Double).................. 24-40 50-70 40-56 70-90 56-70 90-110
335 Leg, Oven-Prepared, Enls. 9-15 18-26 15-21 26-33 21-26 33-40
(Single)
336 Leg, Shank Off, Bnls. (Single). 7-11 13-19 11-15 19-24 15-19 24-29
337 Leg, Rump and Shank Off 4-8 9-13 8-10 13-17 10-13 17-20
(Single)
338 Leg, Rump and Shank Off, Bnls. 34-7 7-12 7-9 12-15 9-12 15-18
(Single)
339 Leg, Short-Cut (Single)........ 9-16 20-28 16-23 28-36 23-28 37-44
340 Back, Regular.................. 11-19 22-30 19-26 33-42 26-31 42-51
341 Back, Trimmed.................. 9-15 18-25 15-20 26-33 20-25 33-40
342 Hindsaddle, Long-Cut, Regular.. 35-38 73-102 58-81 100-131 82-100 131-160
343 Hindsaddle, Long-Cut, Trimmed.. 33-55 69-96 56-77 97-124 78-96 124-151


Note:


When single forces,


ho


backs, legs, etc., ar
prescribed for double


tel racks
e specific


(i.e.


, chucks and plates, square-cut chucks, hind
ed their respective weight shall be one-half


in pairs)


s,


loins,


of that


cuts.


Note:


The weights of the various wholesale, fabricated,


and boneless cuts as shown in


weight range group in the above table are those usually produced from carcasse
the weights indicated in the corresponding weight range groups. It should not
expected that all carcasses whose weight is within one of the indicated weight


ranges will always produce cuts within the weight ranges shown.


s of
be


Neither should it


be expected that cuts of the weights shown in each weight range will always origi-


nate from carcasses in the indicated weight range. Therefore,
purchasing officials should order the specific weight range(s)


regard


in ordering cuts,
desired without


to the carcass weights shown in the various ranges.







CLASSIFICATION:
Veal and calf items covered by these specifications shall be of the following kinds;


(grades,


types,


weight ranges,


and states of refrigeration)


as specified herein.


GRADE:


TO BE


SPECIFIED BY PURCHASER


U. S. Prime
U. S. Choice
WEIGHT RANGE:


U. S. Good


U. S. Standard


U. S. Utility
U. S. Cull


TO BE SPECIFIED BY PURCHASER


Range 1


Range


Range


STATE OF REFRIGERATION:


TO BE SPECIFIED BY PURCHASER


A. Chilled
B. Frozen







INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS
FOR FRESH VEAL AND CALF-SERIES 300

APPROVED BY USDA


DETAILED PEQUIPEMENTS


Material.


veal and calf product items


described herein must be


derived from


sound,
sound,
such c


well-dressed,


unsplit veal or calf car


split sides; or from sound,


arcasses.


cases


without the hide and caul fat; from


well-trimmed wholesale market cuts derived from


Unless otherwise specified,


the wholesale and fabricated cuts are


double cuts.


Single cuts are produced by splitting or sawing and cutting through the


median section of the long axis of the spinal processes and related attachments of flesh


and bone joining the pair of such cuts. Veal
trimmed in order to meet specified weights,
fications for any reason are excluded. The \


or calf cuts which have been excessively
or are substandard according to the speci-


Teal and calf must be free


of objectionable


odors,
edges,


blood clots,


scores and mutilations (other than slight),


superficial appendages,


blemishes,


deterioration,


discoloration,


damage,


ragged


or mishandling.


veal and calf also must be free from bruise


s, evidence of freezing or defrosting and


must be in excellent condition to the time of delivery.


Item No.


- Carcass


veal or calf


carcass


consists of the entire unsplit,


well-


dressed carcass,


with not to exceed


tail (caudal) vertebrae and without the hide


caul


fat. Practically all mediastinal tissue and heart fat usually present in the lower


thorax (1st rib and sternum region) and bloody tissue and frayed ends,


such as are


usually at the neck, must be closely removed and


excluded.


The skirt (diaphragm) and


the hanging tender may be removed in whole or in part.


Item No.


- Carca


Fabricated


- The


carcass


is separated into sides by neatly


and uniformly splitting or sawing and cutting lengthwise centrally through the spine of


carcass.


Each side is divided into


a forequarter and hindquarter by cutting between


the 12th and 13th ribs, keeping the knife firmly against the 12th rib, following the curva-
ture of the ribs, and continuing the cut through the cartilage and meat of the flank at an


approximate right angle to the chine bone,
the 12th and 13th ribs. The bones of the fc


>r


each side of the bone from the elbow to the


cutting under the bone


then cutting through the chine bone between
eshank are completely removed by cutting on
knee joint, on the inside of the shank, and


so as to leave the shank meat in one piece and attached to the


forequarter.


cords


at the knee are severed where they join the lean meat.


bones of the hind shank are completely removed by cutting on each side of the bone from


the stifle to the hock joint on the inside of the shank,


and cutting under the bone so as to


leave the meat of the hind shank in one piece and attached to the hindquarter.


The cords


at the hock joint, inclu
Ragged or loose pieces


ding the gambrel cord,


are severed where they join the lean meat.


of foreshank or hindshank meat must be removed and excluded.


Item No.


- Carcass,


Boneless -


All cuts of the


carcass


must be used in the


proportion in which they exist in the carcass
briskets, shanks, skirts, hanging tenders, r


contractor's option.


Under no circumstances


exce


pt that tenderloins,


flanks,


navels,


iecks or rib fingers may be excluded at the
s. can one of the above mentioned cuts be


substituted for another; that is,


if flanks are excluded a like quantity of navels cannot be


substituted.


rcasses


on which any appreciable amount of meat has been removed from


the primal cuts (loins,


ribs,


rounds,


or chucks)


may not be used.


All bones,


bone sli


vers,


kidney knobs,


and cartilages must be removed and car-


cases must be boned


so as to leave all bonel


ess cuts as nearly intact


as possible.


total trimmable fat content of the boneless


veal must not exceed 10 percent.







The forequarter is made into the following boneless cuts, together with such boneless


trimmings as are normally produced in the boning operation: clod,


chuck,


shank,


navel and brisket.


In addition to removing all bones and cartilages


the following parts


must be removed and excluded:


The backstrap and all neck ligaments;
The prescapular lymph gland located in the shoulder;


The exposed large arteries


and veins in the neck;


Neck meat with dark blood discoloration;
The serious membrane (peritoneum) over the inside of the abdominal
navel;


The strip of heavy connective
to the brisket;


section of the


tissue along the lower edge of the navel posterior


The tendon ends of the shank to


a point at which the cross


-section of the


shank


at least 75 percent muscle;
The fibrous tissue (deckle) on the boned surface of the brisket.
All serious membrane and connective tissue from both sides of the skirts


The hindquarter is made into the following boneless cuts,


together with


less trimmings as are normally produced in the boning operation: strip loin,


such bone-
sir-butt,


tenderloin,


rump,


flank,


shank,


and the inside,


outside,


and knuckle of the round.


addition,


the kidney,


kidney fat and pelvic fat,


and all bones,


bone sl


lvers,


carti-


lages, the following parts shall be removed and excluded:

1. The backstrap in the loin section;
2. The white tissue on the gracilis muscle on the inside
3. The white, fibrous sheet on the boned surface of the s
4. The heavy connective tissue on the edge of the outside


round;
ir-butt and rump;
round adjacent to the


knuckle;
The popliteal and prefemoral lymph glands;
The fibrous tissue over the outside of the knuckle and the white tissue (perios-
teumn) remaining on the knuckle where removed from the femur (round bone);
The kneecap (patella) and surrounding heavy connective tissue.
The serious membrane ( peritoneum) over the inside of the flank.
The heavy sheet of connective tissue (abdominal tunic) between the muscles of the
flank;
The strip of heavy connective tissue along the lower edge of the flank;


The tendon ends of the shank to


a point at which the


cross-section is


at lea


st 75


percent muscle;
All mammary tissue,


udders,


cod fat,


pizzle ends,


kidneys,


and kidney knobs;


Blood vessels and all heavy external and internal connective tissue in the hanging
tenders;


Item No. 303 Side A side consists of the approximate half portion of the carcass
produced by neatly and uniformly splitting or sawing and cutting lengthwise centrally


through the spin
matched sides (


te of the


carcass,


thus separating the two sides.


right and left sides from the same carcass) insofar


The sides must be


as practicable.


sides may, at the contractor's option, be divided into a forequarter and hindquarter by


ting between the 2lth and 13th ribs,


cut-


the 13th rib remaining with the hindquarter.


Item No.


304 Foresaddle


- The foresaddle is the unsplit anterior portion of the


unsplit carcass remaining after the severance of the 1-rib hindsaddle by "ribbing"


carcass,


that is,


12th and 13th ribs


separating the foresaddle from the hindsaddle by cutting between the
, and continuing the cut between the flank and plate portions at approxi-


mate right angles to the spine.


Practically all mediastinal tissue,


heart fat,


bloody neck


meat,


and the skirt must be removed and


excluded.






Item No.


305 Bracelet (Double


- The bracelet


is the double hotel rack and attached


plates remaining all in one piece after separating the same from the double chuck portion


by cutting reasonably straight


across


and through the foresaddle at right angles


to the


spine between the 5th and 6th ribs


so that the 6th through the 12th ribs remain in the hotel


rack. The Bracelet (Double) requires no further trimming.


Item No.


306 Hotel Rack,


Trimmed (Double)


- The trimmed hotel rack


is that por-


tion of the Bracelet (Double) Item No.


305 remaining after the breast portions have


been removed.


The breast portions must be removed from racks by


starting


a cut on the


12th rib not more than 4 inches from the extreme outer tip of the rib


continuing it in


music


a straight line to a point on the 6th rib not more than 4 inches (measured


in a straight line) from the extreme outer tip of the rib-eye muscle.


Item No.


portion of the fore
No. 306.


- Chucks and Plates
saddle remaining aft


Double)


- The chucks


and plates (double) are


er the removal of the Hotel Rack (Trimmed)


that
SItem


Item No.


of the fo


resa


308 Chuck,


ddle


remaining


Regular (Double)


after


- T


the removal


he regular chuck (double)
of the Bracelet (Double)


is that portion
- Item No.


305.


Item No.


- Square-Cut Chucks (Double)


- The square-cut chucks


double)


that portion of the Chuck,


Regular


- Item No.


308 remaining after the removal


of the


foreshank and brisket, and is obtained by a straight cut perpendicular to the outer skii
surface which passes through the cartilagenous juncture of the first rib and the anterii
extremity of the sternum (manubriam or breast bone cartilage) and is perpendicular to


the long


axis


of the 5th rib.


Item No.


310 Shoulder Clod


- The shoulder clod


is the large outside


lies posterior to the elbow joint (lower end of arm bone) and ventral to the
of the blade bone. The thick end of the clod includes all muscles overlying


seam


muscle which
medial ridge
the first natu-


and the thinner end includes all the muscles lying above the rear edge of the


shoulder blade.


The clod must be removed in one piece without undue


scor


ing and all


sides must be trimmed


so that the clod is not less


heavy tendons at the elbow end of the clod must be


than 3/4 inch thick at any point.
removed and excluded.


Item No.


- Square-Cut Chuck,


be made entirely boneless.


Boneless (Clod Out)


shoulder clod


is removed,


- The square-cut chuck must
as described in Shoulder


Clod


- Item No.


and excluded.


The remaining meat of the chuck must be left intact


in one piece.


In addition to all bones and cartilages,


the backstrap,


exposed major


arte


ries,


neck meat discolored wit


just in front of the shoulder joint,


th bldod, and the prescapular lymph gland, located
must be removed and excluded. Boning procedure


must be accomplished with sufficient care to allow each single cut to retain its identity


and to avoid objectionable


scores


in the meat.


Item No. 312 Foreshank The foreshank is the foreleg portion remaining intact
with the brisket after removal from the regular chuck in making the Square-Cut Chuck


Item No.


foreshank


must


be separated


from


the brisket


a cut follow-


ing the dividing
brisket.


or natural


seam


and leaving


the entire


"lip"


(web


muscle)


on the


are


I-






Item No.


313 Breast


- The breast is that portion of the forequarter remaining in


one piece after the removal of the Foreshank


- Item No.


Square-Cut Chuck


- Item


No. 309,


and the Hotel Rack,


Trimmed


- Item No.


Item No.


- Hindsaddle


- The hindsaddle is the posterior portion of the unsplit


carcass remaining after the removal of the


Item No.


- Loin,


Regular (Double)


12 rib Foresaddle
- The regular loin


- Item No.


is both loins (double) re


gaining all in one piece


No. 330


as a pair after separating the same from the Hindsaddle


- at the anterior end of the hip bone leaving all the hip bone in the leg,.


C


- Item
rhis cut


must be perpendicular to the outer skin surface and also perpendicular to the backbone.
The regular loin requires no further trimming.


Item No.


Loin,


Regular


i32 Loin,
- Item No.


Trimmed (Double).


The trimmed loin is that portion of the


- remaining after the flank portions have been removed.


The flank portions must be removed by starting a cut on the


13th rib not more than 4


inches from the extreme outer tip of the loin


eye muscle,


and continuing it in


a straight


line to a point on the leg end which is not more than 4 inches


of the loin eye muscle.


from the extreme outer tip


The kidney knobs must be removed and in addition the lumbar fat


must be trimmed from the loin


so that the fat does not


exce


ed 1/2 inch in thickness at


the butt end.


The fat must then be tapered down to the lean surface at a point not beyond


3/4 of the length of the entire loin.


Item No.


333 Full Loin,


Trimmed (Single).


The trimmed,


single,


full loin is pre-


pared from one-half the Hindsaddle


centrally through the spine and


- Item No.


is obtained


as follow


- after sawing and cutting lengthwise
s: The untrimmed full loin and flank


is removed from the hindquarter by cutting in a straight line perpendicular to the con-


tour of the outer skin surface.
on the backbone which is the j
scandal ) vertebra, passes thrc


The cut


is made on a straight line which starts at a point


juncture of the last (5th) sacral vertebra and the first tail
ugh a second point which is immediately anterior to the


protuberance of the femur bone and exposes the ball of the femur bone and then continues


in the same straight line beyond the second point to complete the cut.


and the fat


The kidney knob


lying closely around the kidney must be removed by a cut starting at the rear


end of the kidney and slanting directly to the rear edge of the 13th rib,


13th rib practically free of lumbar fat.
a point opposite the juncture of the 1st


thus leaving the


The hanging tender must be entirely removed at
and 2nd lumbar vertebrae. The flank must be re-


moved by a cut starting at a point on the leg end of the full loin which leaves not more
than one-half inch of fat and flank muscle on the ventral edge of the loin end (sirloin) and
continuing in a reasonably straight line to a point on the 13th rib which is not more than
four inches measured in a straight line from the extreme outer tip of the rib eye muscle.
The fat must be trimmed from the internal section of the loin with the full loin lying un-
supported with the outer skin surface down on a flat surface. The fat which extends above
a flat plane parallel to the flat surface of the cutting bench and which is level with the
protruding edge of the chine bone must be removed. Another cut must be made trimming


and removing all fat which extends above


guides for each edge of the plane:
the chine bone to a line on the ins


An ima
ide of th


a flat plane using the following two lines as
ginary line 1 inch above the protruding edge of
e loin 2 inches from the flank side cut edge.


The fat remaining in the pelvic (sacral) region must not exceed 3/4 inch in depth.


Item No.


334 Legs (Double)


- The legs (double) are that portion of the hindsaddle


remaining after the removal of the Loin,


Regular (Double)


- Item No.


Item No.


335 Leg,


Oven-Prepared,


Boneless (Single).


leg is prepared from one-half the Legs (Double)
lengthwise centrally through the spine. The pelv


- Item No.


nic bone,


The oven-prepared single
334 after sawing and cutting


back bones,


and tail bones must


be closely removed from the rump and sirloin portions of the leg.


The shank bone


is re-


moved by cuts starting at the muscular end of the gambrel cord (where the gambrel cord
protrudes from the fleshy base of the leg) to the shank bone, following the bone to the


stifle joint,


passing through the joint then removing the shank bone from


the leg.


round bone (femur) is removed by cutting between the inside and knuckle in


through the natural seam and then closely removing the round bone,


kneecap


a straight line
p, and the


-. a -, L. -. a -- I~ V. t. -~ 1 -~ -







leg must be formed into a compact roast and be held intact by individual loops of strong
twine spaced uniformly around it.


Item No.


- Leg,


Shank Off


pared from one-half the Legs (Double)


wise
clude
Item


centrally through the spine.
d. The boneless leg, shank


Boneless


(Single).


- Item No.


The single leg,


shank off


, is pre-


334 after sawing and cutting length-


The shank meat and all bones


off is prepared


as described in Leg,


must be removed and


ex-


Oven-Prepared


except that the shank meat is removed by cuts starting at the muscular


end of the gambrel cord to the shank bone,


following this bone to the stifle joint,


passing


through the joint and flesh removing the shank meat and shank bone from the boneles


s leg.


U,
9 -40
1~~
0
a_____
IL
IL_____
o 04
~ -0
83
Lu -04
_____N
1~
an


Item No.


- Leg,


Rump and Shank Off (Single).


The single leg,


rump and shank


off is prepared from one-half the Legs,
lengthwise centrally through the spine.


(Double)


- Item No.


The shank meat,


334 after sawing and cutting


shank bone,


the sirloin (loin


end),


and the rough rump are removed


removed
(loin end


as described in L
are removed by


.eg,


Shank Off


is follows:
- Item No.


The shank meat and shank bone are


The rough rump and sirloin


a straight cut perpendicular to the outer skin surface immedi


ately posterior and parallel with the long


axis


of the exposed surface


of the aitch bone


leaving no part of the aitch bone in the leg.


Item No. 33J
Leg rump and
pletely boneless.


8 Leg,


Rump and Shank Off,


shank off is the same


as Item No.


Boneless (Single)


- The boneless single


337 except that it must be made cornm-


The round bone (femur) is removed by separating the inside and outside


(with the heel attached) by a cut starting at the muscular end of the gambrel cordbetween
the inside and knuckle and continuing through the natural seam and then closely removing


the round bone.
in one piece.


in excess


formed
spaced


This


leaves


flank,


of 1/2


inch


a compact


uniformly


the boneless


and the fa


must


roast


and he


t on any
removed
ld intact


(rump,
surface


sirloin,


(including


and excluded.
by individual


and shank


pelvic, co(
boneless I
of strong


The
loops


intact


d or udder


must


twine


around


Item No.


- Leg,


Short


-Cut (Single).


The short-cut leg (single) is that portion of


the hindquarter remaining after the removal of the Full Loin,


No. 333.


Trimmed (Single)


- Item


Not more than two tail coccygeall) vertebrae may remain on the short-cut leg.


Item No. 340


- Back,


Regular


- The regular back is that portion of the carcass re-


maining all in one piece after the removal of the Chucks,


Regular


- Item No.


308 and


the Legs


Double)


- Item No.


333. The regular back requires no further trimming.


Item No.


ular


- Back,


- Item No. 340


Trimmed.


The trimmed back


is that portion of the Back,


Reg-


- remaining after the Breasts and flanks have been removed by a


cut starting at a point on the 6th rib which is not more than 4 inches measured in a


stra


ight line from the extreme outer tip of the rib eye muscle and continuing in a reason-


ably straight line to a point on the leg end which is not more than 4 inches measured in


a straight line from the extreme outer tip of the loin eye muscle


The kidney knobs must


be removed and in addition the lumbar fat must be trimmed from the loin so that the fat


does not exceed I/


2 inch in thickness at the loin end.


The fat must then be tapered down


to the lean surface at a point not beyond 3/4 of the 1


ength of the entire loin.


Item No.


- Hindsaddle,


Long-Cut,


Regular


- The long-cut,


regular hindsaddle


is that portion of the


carcass


remaining after the removal of the Chucks,


Regular


- Item


No. 308.


The long


-cut regular hindsaddle requires no further trimming.


Item No.


343 Hindsaddle


, Long-Cut,


Trimmed


- The long-cut,


trimmed hindsaddle


is the Legs


Double)


- Item No. 333


- and the Back,


Trimmed


- Item No.


- portions


of the


carcass


all in one piece.


No.