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:
AA00008563:00002

Full Text


INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS
FOR FRESH VEAL AND CALF--SERIES 30p

APPROVED BY USDA













These specifications contain descriptions of various fresh veal and calf
products customarily purchased by institutional users of meat. They were
developed in conjunction with interested procurement agencies and suppliers
and are approved for use in meat procurement programs in which the meats
supplied are examined, accepted, and certified by Federal meat graders.
These specifications must be used with "Institutional Meat Purchase Specifi-
cations--General Requirements for Use Under USDA Acceptance Service,"
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 AGRICUL
CONSUMER AND MARKETING SERVICE
LIVESTOCK DIVISION
WASHINGTON, D. C.
Revised February 1968


For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402 Price 10 cents





INDEX OF PRODUCTS AND WEIGHT RANGE TABLE


WEIGHT RANGE FOR CARCASSES AND WHOLESALE AND FABRICATED CUTS


Item: Product Range 1 : Range 2 : Range 3
No. :_____:
: Veal: Calf : Veal : Calf : Veal :Calf
:Pounds:Pounds : Pounds :Pounds : Pounds :Pounds
300 :Carcass :60-100:125-175: 100-140:175-225: 140-175:225-275
301 :Carcass, Fabricated :57-95 :119-165: 95-133 :165-214: 133-165:214-261
302 :Carcass, Boneless :46-77 :96-135 : 77-108 :135-173: 108-134:173-212
303 :Side :30-50 :63-88 : 50-70 :88-113 : 70-88 :113-138
304 :Foresaddle :31-51 :64-89 : 51-71 :89-115 : 71-89 :115-140
305 :Bracelet (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 :75-97 : 61-75 :97-118
308 :Chucks, Regular (Double) :25-42 :52-73 : 42-58 :73-93 : 58-73 :93-114
309 :Square-Cut Chucks (Double) :14-24 :29-42 : 24-33 :42-53 : 33-42 :53-65
310 :Shoulder Clod :2-3% :4-6 : 3k-4% :6-7% : 4k-6 :7k-9
311 :Square-Cut Chuck, Bnls. :10-19 :23-33 : 19-26 :33-41 : 26-33 :41-51
: (Clod Out) : : : : :
312 :Foreshank :1-2 :2k-3% : 2-3 :3k-4 : 3-3) :44-5%
313 :Breast :3k-6 :7-9k : 6-7k :9k-12 : 74-91 :12%-15
330 :Hindsaddle :29-49 :61-86 : 49-69 :86-110 : 69-86 :110-135
331 :Loin, Regular (Double) :5-9 :11-16 : 9-13 :16-19 : 13-16 :19-25
332 :Loin, Trimmed (Double) :4-7 :9-12 : 7-10 :12-16 : 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, Bnls. :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.:3-7 :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 :36-44
340 :Back, Regular :11-19 :22-30 : 19-26 :30-42 : 26-31 :42-51
341 :Back, Trimmed :9-15 :18-25 : 15-20 :25-33 : 20-25 :33-40
342 :Hindsaddle, Long-Cut, Regular :35-58 :73-102 : 58-81 :102-131: 81-100 :131-160
343 :Hindsaddle, Long-Cut, Trimmed :33-55 :69-96 : 55-77 :96-124 : 77-96 :124-151


Note: When single forces, hotel racks, chucks and plates, square-cut chucks, hinds, loins,
backs, legs, etc., are specified their respective weight shall be one-half of that
prescribed for double (i.e. in pairs) 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 carcasses of
the weights indicated in the corresponding weight range groups. It should not be
expected that all carcasses whose weight is within one of the indicated weight
ranges will always produce cuts within the weight ranges shown. 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, in ordering cuts,
purchasing officials should order the specific weight range(s) desired without
regard 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. Good U. S. Utility
U. S. Choice U. S. Standard U. S. Cull
WEIGHT RANGE: TO BE SPECIFIED BY PURCHASER
Range 1 Range 2 Range 3
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 REQUIREMENTS

Material. The veal and calf product items described herein must be derived from
sound, well-dressed, unsplit veal or calf carcasses without the hide and caul fat; from
sound, split sides; or from sound, well-trimmed wholesale market cuts derived from
such carcasses. 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 or calf cuts which have been excessively
trimmed in order to meet specified weights, or are substandard according to the speci-
fications for any reason are excluded. The veal and calf must be free of objectionable
odors, blood clots, scores and mutilations (other than slight), discoloration, ragged
edges, superficial appendages, blemishes, deterioration, damage, or mishandling. The
veal and calf also must be free from bruises, evidence of freezing or defrosting and
must be in excellent condition to the time of delivery.

Item No. 300 Carcass A veal or calf carcass consists of the entire unsplit, well-
dressed carcass, with not to exceed 2 tail (caudal) vertebrae and without the hide and
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. 301 Carcass, Fabricated The carcass is separated into sides by neatly
and uniformly splitting or sawing and cutting lengthwise centrally through the spine of
the 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, then cutting through the chine bone between
the 12th and 13th ribs. The bones of the foreshank are completely removed by cutting on
each side of the bone from the elbow to the knee joint, on the inside of the shank, and
cutting under the bone so as to leave the shank meat in one piece and attached to the
forequarter. The cords at the knee are severed where they join the lean meat. The
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, including the gambrel cord, are severed where they join the lean meat.
Ragged or loose pieces of foreshank or hindshank meat must be removed and excluded.

Item No. 302 Carcass, Boneless All cuts of the carcass must be used in the
proportion in which they exist in the carcass except that tenderloins, flanks, navels,
briskets, shanks, skirts, hanging tenders, necks or rib fingers may be excluded at the
contractor's option. Under no circumstances, 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. Carcasses 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 slivers, kidney knobs, and cartilages must be removed and car-
casses must be boned so as to leave all boneless cuts as nearly intact as possible. The
total trimmable fat content of the boneless veal must not exceed 10 percent.


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The forequarter is made into the following boneless cuts, togetherwithsuchboneless
trimmings as are normally produced in the boning operation: clod, chuck, shank, rib,
navel and brisket. In addition to removing all bones and cartilages, the following parts
must be removed and excluded:

1. The backstrap and all neck ligaments;
2. The prescapular lymph gland located in the shoulder;
3. The exposed large arteries and veins in the neck;
4. Neck meat with dark blood discoloration;
5. The serious membrane (peritoneum) over the inside of the abdominal section of the
navel;
6. The strip of heavy connective tissue along the lower edge of the navel posterior
to the brisket;
7. The tendon ends of the shank to a point at which the cross-section of the shank is
at least 75 percent muscle;
8. The fibrous tissue (deckle) on the boned surface of the brisket.
9. All serious membrane and connective tissue from both sides of the skirts.

The hindquarter is made into the following boneless cuts, together with such bone-
less trimmings as are normally produced in the boning operation: strip loin, sir-butt,
tenderloin, rump, flank, shank, and the inside, outside, and knuckle of the round. In
addition, the kidney, kidney fat and pelvic fat, and all bones, bone slivers, and 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 round;
3. The white, fibrous sheet on the boned surface of the sir-butt and rump;
4. The heavy connective tissue on the edge of the outside round adjacent to the
knuckle;
5. The popliteal and prefemoral lymph glands;
6. The fibrous tissue over the outside of the knuckle and the white tissue (perios-
teum) remaining on the knuckle where removed from the femur (round bone);
7. The kneecap (patella) and surrounding heavy connective tissue.
8. The serious membrane ( peritoneum) over the inside of the flank.
9. The heavy sheet of connective tissue (abdominal tunic) between the muscles of the
flank;
10. The strip of heavy connective tissue along the lower edge of the flank;
11. The tendon ends of the shank to a point atwhich the cross-section is at least 75
percent muscle;
12. All mammary tissue, udders, cod fat, pizzle ends, kidneys, and kidney knobs;
13. 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 spine of the carcass, thus separating the two sides. The sides must be
matched sides (right and left sides from the same carcass) insofar as practicable. The
sides may, at the contractor's option, be divided into a forequarter and hindquarter by cut-
ting between the 12th and 13th ribs, 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" the
carcass, that is, separating the foresaddle from the hindsaddle by cutting between the
12th and 13th ribs, 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.


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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 eye muscle, and
continuing it in 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. 307 Chucks and Plates (Double) The chucks and plates (double) are that
portion of the foresaddle remaining after the removal of the Hotel Rack (Trimmed) Item
No. 306.

Item No. 308 Chuck, Regular (Double) The regular chuck (double) is that portion
of the foresaddle remaining after the removal of the Bracelet (Double) Item No.
305.

Item No. 309 Square-Cut Chucks (Double) The square-cut chucks (double) are
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 skin
surface which passes through the cartilagenous juncture of the first rib and the anterior
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 muscle which
lies posterior to the elbow joint (lower end of arm bone) and ventral to the medial ridge
of the blade bone. The thick end of the clod includes all muscles overlying the first natu-
ral seam 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 scoring and all
sides must be trimmed so that the clod is not less than 3/4 inch thick at any point. The
heavy tendons at the elbow end of the clod must be removed and excluded.

Item No. 311 Square-Cut Chuck, Boneless (Clod Out) The square-cut chuck must
be made entirely boneless. The shoulder clod is removed, as described in Shoulder
Clod Item No. 310, 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
arteries, neck meat discolored with bldod, and the prescapular lymph gland, located
just in front of the shoulder joint, 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. 309. The foreshank must be separated from the brisket by a cut follow-
ing the dividing or natural seam and leaving the entire "lip" (web muscle) on the
brisket.


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Item No. 313 Breast The breast is that portion of the forequarter remaining in
one piece after the removal of the Foreshank Item No. 312, Square-Cut Chuck Item
No. 309, and the Hotel Rack, Trimmed Item No. 306.
Item No. 330 Hindsaddle The hindsaddle is the posterior portion of the unsplit
carcass remaining after the removal of the 12 rib Foresaddle Item No. 304.
Item No. 331 Loin, Regular (Double) The regular loin is both loins (double) re-
maining all in one piece as a pair after separating the same from the Hindsaddle Item
No. 330 at the anterior end of the hip bone leaving all the hip bone in the leg. This cut
must be perpendicular to the outer skin surface and also perpendicular to the backbone.
The regular loin requires no further trimming.
Item No. 332 Loin, Trimmed (Double). The trimmed loin is that portion of the
Loin, Regular Item No. 331 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 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 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 Item No. 330 after sawing and cutting lengthwise
centrally through the spine and is obtained as follows: 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. The cut is made on a straight line which starts at a point
on the backbone which is the juncture of the last (5th) sacral vertebra and the first tail
scandal ) vertebra, passes through 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. The kidney knob
and the fat 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, thus leaving the
13th rib practically free of lumbar fat. The hanging tender must be entirely removed at
a point opposite the juncture of the 1st 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 a flat plane using the following two lines as
guides for each edge of the plane: An imaginary line 1 inch above the protruding edge of
the chine bone to a line on the inside of the 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. 331.
Item No. 335 Leg, Oven-Prepared, Boneless (Single). The oven-prepared single
leg is prepared from one-half the Legs (Double) Item No. 334 after sawing and cutting
lengthwise centrally through the spine. The pelvic bone, 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. The
round bone (femur) is removed by cutting between the inside and knuckle in a straight line
through the natural seam and then closely removing the round bone, kneecap, and the
adjacent heavy tendons. This leaves the boneless leg intact in one piece. The boneless






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

Item No. 336 Leg, Shank Off, Boneless (Single). The single leg, shank off, is pre- _a I*
pared from one-half the Legs (Double) Item No. 334 after sawing and cutting length- o
wise centrally through the spine. The shank meat and all bones must be removed and --
excluded. The boneless leg, shank off is prepared as described in Leg, Oven-Prepared -
Item No. 335, except that the shank meat and shank bone are removed by cutting through -c
the muscular end of the gambrel cord to the natural seam between the heel (gastrocnemi- Uj
us) and the shank meat, following this seam to the stifle joint, passing through the joint c
and flesh thus severing the shank meat and shank bone from the boneless leg.
-c
Item No. 337 Leg, Rump and Shank Off (Single). The single leg, rump and shank
off is prepared from one-half the Legs, (Double) Item No. 334 after sawing and cutting
lengthwise centrally through the spine. The shank meat, shank bone, the sirloin (loin
end), and the rough rump are removed as follows: The shank meat and shank bone are
removed as described in Leg, Shank Off Item No. 336. The rough rump and sirloin
(loin end) are removed by 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. 338 Leg, Rump and Shank Off, Boneless (Single) The boneless single
Leg rump and shank off is the same as Item No. 337 except that it must be made com-
pletely boneless. 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 cord between
the inside and knuckle and continuing through the natural seam and then closely removing
the round bone. This leaves the boneless leg (rump, sirloin, and shank off), intact in one
piece. The flank, and the fat on any surface (including pelvic, cod or udder fat) in excess
of 1/2 inch must be removed and excluded. The boneless leg must be formed into a com-
pact roast and held intact by individual loops of strong twine spaced uniformly around it.

Item No. 339 Leg, Short-Cut (Single). The short-cut leg (single) is that portion of
the hindquarter remaining after the removal of the Full Loin. Trimmed (Single) Item
No. 333. 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. 334. The regular back requires no further trimming.

Item No. 341 Back, Trimmed. The trimmed back is that portion of the Back, Reg-
ular Item No. 340 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 straight
line from the extreme outer tip of the rib eye muscle and continuing in a reasonably
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 1/2 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 length of the entire loin.

Item No. 342 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. 334 and the Back, Trimmed Item No. 341 portions
of the carcass all in one piece.





5 -


* U.S. GOVERNMENT PRINTING OFFICE : 1968 0-291-188