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:
AA00008563:00005

Full Text
17i. r ,V-/ Vl 17 -7


INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS


FOR FRESH VEAL AND CALF


APPROVED BY USDA




These specifications contain descriptions of various veal and calf products customarily pur-
chased by large-volume users of meat. They were developed in conjunction with interested
procurement agencies and suppliers and are approved for use in meat procurement pro-
grams in which the meats supplied are examined, accepted, and certified by Federal meat
graders. When utilized in such programs these specifications must be used with "Institutional
Meat Purchase Specifications General Requirements" which may be purchased from the
Superintendent of Documents.

These specifications are one of a series approved for meat and meat products. Others which
are available include those for Fresh Beef; Fresh Lamb and Mutton; Fresh Pork; Cured, Cured
and Smoked, and Fully-Cooked Pork Products; Cured, Dried and Smoked Beef Products; Edible
By-Products; and Sausage Products. Copies of specifications for these products may be pur-
chased from the Superintendent of Documents.








UNITED STATES DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service
Livestock Division
Washington, D.C.


Effective July 1975







ORDERING DATA: TO BE SPECIFIED BY THE PURCHASER


GRADE
U.S. Prime
U.S. Choice


U.S. Good
U.S. Standard


U.S. Utility


CLASS
A Veal
B Calf


WEIGHT RANGE OR SIZE
Carcasses, Sides, Saddles, and Cuts: See weight range table.
Roasts: See weight range table. If desired, purchasers may specify that roasts be further
reduced in size.
Patties: Either the individual patty weight or the number of patties per pound may be
specified.

Patty Weight Tolerance
For patties with a specified weight of 3 ounces or less, a tolerance of 2 patties from the
projected number in a 10-pound unit will be permitted. For patties with a specified weight
of more than 3 ounces a tolerance 1 patty from the projected number in a 10-pound unit
will be permitted. (When patties are specified by a number per pound, this shall be con-
verted to patty weight to determine tolerances, i.e., 6 to thq pound = 2.67 ozs.) For
example:


Specified Size


Weight


1.6 oz.

2.0 oz.

3.2 oz.

4.0 oz.


Number Per
10-Pound
No. Per Pound Unit


Example: When 2-ounce patties are specified, 10-pound units con-
taining 78-82 patties are acceptable.


Portion Cut Items: Either the portion weight or thickness desired-not both-must be
specified. If weight is to be specified, see the weight range table. If thickness is specified,
the actual thickness desired must be indicated. (Thickness requirement not applicable to
cubed steaks or cubed cutlets.) Also, in order to control uniformity of portion sizes, the
weight range of the IMPS cut from which the portions are to be produced also may be
specified.


Tolerances
(Over and
Under)









Portion Cut Weight Tolerances:
If portion weight is specified, the following tolerances will be permitted:


Weight Specified


less than 6 ozs.
6 ozs. but less than 12 ozs.


Tolerances (over and under)


1/4 oz.
1 /2 oz


Example: When 4-ounce chops are specified, individual chops
weighing 3-3/4 to 4-1/4 ounces are acceptable.




Portion Cut Thickness Tolerances:
If thickness is specified, the following tolerances will be permitted:


Thickness Specified


1 inch or less
More than 1 inch


Tolerances (over and under)


3/16 inch
1/4 inch


Example. When 1-1/4 inch chops are specified, individual chops
measuring 1 to 1-1/2 inches are acceptable.




STATE OF REFRIGERATION

A. Chilled
B. Frozen


TYING

When tying is required, roasts must be made firm and compact and held intact by individual
loops of strong twine uniformly spaced at approximate 2-inch intervals girthwise. In addition,
some roasts may require tying lengthwise. In lieu of string tying, it is permissible to enclose
roasts in a stretchable netting or by any other equivalent method. Purchasers may specify
that roasts be tied when this requirement is not specified in the detailed item specification.

MATERIAL
Veal and calf products described in these specifications must be derived from carcasses,
sides, saddles, quarters, or wholesale cuts. Unless otherwise specified, the wholesale and
fabricated cuts described in these specifications are double cuts. Single cuts are produced by
cutting lengthwise centrally through the backbone. Cuts which have been excessively
trimmed in order to meet specified weights or which do not meet the specification require-
ments for any reason are not acceptable.

The meat shall be of good color, normal to the class, be practically free of bruises, blood clots,
bone dust, ragged edges, and discoloration. The spinal cord (applicable only to single cuts and







portion-cut items), thymus glands, and heart fat must be removed. Except as otherwise pro-
vided herein, the meat shall show no evidence of freezing or defrosting. Also, the product
shall show no evidence of mishandling and shall be in excellent condition to the time of
delivery.

Portion cut items to be delivered frozen may be produced from frozen meat cuts which have
been previously accepted in the fresh-chilled state provided such cuts are in excellent condi-
tion and in their original shape. Products thus produced shall be packaged, packed, and
promptly returned to the freezer.

CUTTING CHOPS
Unless otherwise specified in the individual item specification, chops shall be cut in full slices
in a straight line reasonably perpendicular to the outer surface and at an approximate right
angle to the length of the meat cut from which they are produced.

BONING
Boning shall be accomplished with sufficient care to allow each cut to retain its identity and
to avoid objectionable scores in the meat.







INDEX OF PRODUCTS AND WEIGHT RANGE TABLE


Item
No. Product


300 Carcass ...............
303 Side ...................
303A Side, 2 Rib Hind-
quarter ...............
303B Side, 1 Rib Hind-
quarter ...............
303C Side, Boneless..........
304 Foresaddle, 11 Ribs .....
304A Foresaddle, 12 Ribs .....
305 Bracelet, 7 Ribs
(Double) ..............
305A Bracelet, 7 Ribs
(D ouble) ..............
306 Hotel Rack, 7 Ribs
(D ouble) .............
306A Hotel Rack, 7 Ribs
(D ouble) ..............
308 Chucks, 4 Ribs
(Double) ..............
308A Chucks, 5 Ribs
(D ouble) ..............
309 Square Cut, Chucks,
4 Ribs, (Double) .......
309A Square Cut Chucks,
5 Ribs, (Double) .......
309B Square Cut Chuck
4 Ribs, Boneless ......
309C Square Cut Chuck,
5 Ribs, Boneless ......
309D Square Cut Chuck,
Neck Off, 4 Ribs,
Boneless & Tied ......
309E Square Cut Chuck,
Neck Off, 5 Ribs,
Boneless & Tied ......
310 Shoulder Clod ..........
310A Shoulder Clod,
S special ...............
31OB Shoulder Clod
Roast ....... .........
311 Square Cut Chuck,
4 Ribs, Clod Out,
Boneless .............
311A Square Cut Chuck,
5 Ribs, Clod Out,
Boneless .............
311B Square Cut Chuck,
4 Ribs, Clod Out,
Boneless & Tied ......


Range A Range B


Range C


Range D


Veal Calf Veal Calf Veal Calf Veal

Pounds Pounds Pounds Pounds Pounds Pounds Pounds

60-90 125-175 90-140 175-225 140-175 225-275 175-225
30-45 63-88 45-70 88-113 70-88 113-138 88-113

30-45 63-88 45-70 88-113 70-88 113-138 88-113

30-45 63-88 45-70 88-113 70-88 113-138 88-113
23-38 48-77 38-54 77-86 54-67 86-106 67-86
29-44 61-86 44-69 86-112 69-86 112-137 86-111
31-46 64-89 46-71 89-115 71-88 115-140 88-113

6-11 13-18 11-15 18-23 15-19 23-28 19-24

6-11 13-18 11-15 18-23 15-19 23-28 19-24

5-9 9-14 9-12 14-18 12-14 18-22 14-18

5-9 9-14 9-12 14-18 12-14 18-22 14-18

22-40 50-71 40-56 71-90 56-70 90-110 70-90

23-41 52-73 41-57 73-93 57-72 93-114 72-92

11-20 25-36 20-28 36-45 28-36 45-55 36-47

12-21 27-40 21-29 40-51 29-37 51-63 37-48

10-19 23-33 19-26 33-41 36-33 41-51 33-43

11-20 25-35 20-27 35-43 27-34 43-53 34-45


Calf

Pounds

275-350
138-175

138-175

138-175
106-135
137-175
140-178

28-35

28-35

22-28

22-28

110-141

114-145

55-72

63-80

51-65

53-67


9-18 22-32 18-25 32-39 25-32 39-49 32-42 49-63


10-19
2-4

2-4

2-4


24-34
5-7

5-7

5-7


34-42
7-8

7-8

7-8


26-33
5-7

5-7

5-7


42-52
8-10

8-10

8-10


52-66
10-12

10-11

10-11


9-18 22-32 18-25 32-39 25-32 39-49 32-42 49-63


10-19


24-34 19-26 34-42 26-33 42-52 33-44 52-66


9-18 23-32 18-25 32-39 25-32 39-49 32-42 49-63
-Continued







INDEX OF PRODUCTS AND WEIGHT RANGE TABLE-Continued


Range A


Item
No. Product


Range B


Range C


Range D


Veal Calf Veal Calf Veal Calf Veal Calf


Pounds Pounds Pounds Pounds Pounds Pounds Pounds Pounds


311C Square Cut Chuck,
5 Ribs, Clod Out,
Boneless & Tied ......


312
313
330
330A
331


Foreshank ..............
Breast ..................
Hindsaddle, 2 Ribs ......
Hindsaddle, 1 Rib .......
Loin, 2 Ribs


(Double) ..............
331A Loin, 1 Rib (Double) .....
332 Loin, 2 Ribs,
Trimmed (Double).....
332A Loin, 1 Rib,
Trimmed (Double) .....
333 Full Loin, Trimmed ......
334 Legs (Double) ...........
335 Leg, Oven-Prepared,
Boneless .............
336 Leg, Shank Off,
Oven-Prepared,
Boneless .............


337
339
340
340A
341


Hindshank..............
Leg, Short Cut ..........
Back, 9 Ribs ...........
Back, 8 Ribs ............
Back, 9 Ribs,


Trim m ed ............
341A Back, 8 Ribs,
Trim m ed .............
342 Hindsaddle, 9 Ribs,
Long Cut ............
342A Hindsaddle, 8 Ribs,
Long Cut .............
343 Hindsaddle, 9 Ribs,
Long Cut,
Trim m ed .............
343A Hindsaddle, 8 Ribs,
Long Cut,
Trim m ed .............


10-19
1-2
3-6
30-50
29-49


24-34
2-3
7-9
63-88
61-86


6-10 13-18
5-9 11-16


5-8

4-7
6-9
24-40


19-26
2-3
6-8
50-70
49-69


34-42
3-4
9-12
88-112
86-110


26-33
3-4
8-10
70-88
69-86


42-52
4-5
12-15
112-138
110-135


33-44
4-5
10-12
88-114
86-112


52-66
5-7
15-19
138-175
135-172


10-14 18-21 14-18 21-28 18-23 28-42
9-13 16-19 13-17 19-25 17-22 25-39


11-15 8-11 15-19 11-14 19-22 14-17


9-12
11-15
50-70


7-10
9-12
40-56


12-16
15-19
70-90


10-13
12-15
56-70


16-19
19-24
90-110


13-16
15-18
70-90


9-15 18-26 15-21 26-33 21-26 33-40 26-33


7-11
1-2
9-16
11-19
9-17

9-15


13-19
2-3
20-28
22-30
20-28


11-15
2-3
16-23
19-26
17-24


19-24
3-4
28-36
30-42
28-40


15-19
3-4
23-38
26-31
24-29


24-29
4-5
36-44
42-51
40-49


19-23
4-5
38-47
31-40
29-38


18-25 15-20 25-33 20-25 33-40 25-32


7-13 16-23 13-18 23-31


35-58

33-56


33-55


31-53


18-23 31-38 23-30


22-28

19-25
24-29
110-140

40-51


29-33
5-7
44-52
51-65
49-63

40-51

38-49


73-102 58-81 102-131 81-100 131-160 100-130 160-204

71-100 56-79 100-129 79-98 129-158 98-128 158-198


69-96 55-77 96-124 77-96 124-151 96-123 151-192


67-94 53-75 94-122 75-94 122-149 94-121 149-188


NOTE: When single hotel racks, square cut chucks, loins, legs, etc., are specified, their respective weight shall
be one-half of that prescribed for double cuts in the table.


NOTE: The weight ranges of cuts as shown in the above table do not necessarily reflect any relation to the
carcass weight ranges. Studies have shown that all carcasses within a given weight range will not
produce cuts that are uniform in weight. Therefore, in ordering cuts, purchasing officials should
specify the weight range(s) desired without regard to the carcass weight shown in the various ranges.








INDEX OF PORTION-CUT PRODUCTS AND WEIGHT RANGE TABLE


Item No.Product 3 ozs. 4 ozs. 5 ozs. 6 ozs. 8 ozs. 10 ozs.


1300 Cubed Steaks X X X X X
1301 Cubed Steaks, Special X X X X X
1306 Rib Chops X X X X X X
1309 Shoulder Chops X X X X X X
1332 Loin Chops X X X X X X
1336 Cutlets X X X X
1395 Veal for Stewing' Amount as Specified
1396 Ground Veal' Amount as Specified
1396A Ground Veal Patties' Amount as Specified



NOTE: Because it is impractical to list all portion weights that purchasers may desire, those identified by
the letter "X" are suggested only. Other portion weights may be specified if desired.

'May also be prepared from calf in which case the name-calf-shall apply.





































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DETAILED REQUIREMENTS


Item No. 300 Carcass-A veal or calf carcass is the unsplit carcass with not more than 2
tail vertebrae. Bloody tissue and frayed ends at the neck shall be removed. The diaphragm
and hanging tender may be removed.

Item No. 303 Side-A side consists of one-half of the carcass produced by cutting length-
wise centrally through the backbone. Bloody tissue and frayed ends at the neck shall be
removed. The diaphragm and hanging tender may be removed.

Item No. 303A Side, 2 Rib Hindquarter-This item is prepared from Item No. 303. The
side shall be divided into a forequarter and hindquarter by cutting between the 11 th and 12th
ribs, the 12th and 13th ribs remaining with the hindquarter. Bloody tissue and frayed ends at
the neck shall be removed. The diaphragm and hanging tender may be removed.

Item No. 303B Side, 1 Rib Hindquarter-This item is the same as Item No. 303A except
that the cut dividing the side into a forequarter and hindquarter shall be made between the
12th and 13th ribs, the 13th rib remaining with the hindquarter.

Item No. 303C Side, Boneless-The boneless side is prepared from Item No. 303. Meat
with dark discoloration, all bones, cartilage, backstrap, exposed large blood vessels, kidney
knob, mammary tissue, the prescapular, popliteal, and prefemoral lymph glands and the knee
cap, and surrounding heavy connective tissue shall be removed. The thick tendinous ends of
shanks shall be removed by cutting back until a cross-sectional cut shows at least 75 percent
lean. The tenderloin may be withheld. The visual fat content of the boneless meat shall not
exceed 10 percent.

Item No. 304 Foresaddle, 11 Ribs-The foresaddle is the anterior portion of the carcass
after severance from the hindsaddle by cutting between the 11th and 12th ribs, the 12th and
13th ribs remaining with the hindsaddle. Bloody tissue and frayed ends at the neck shall be
removed. The diaphragm may be removed.

Item No. 304A Foresaddle, 12 Ribs-This item is the same as Item No. 304 except that
the cut severing it from the hindsaddle shall be made between the 12th and 13th ribs, the
13th rib remaining with the hindsaddle. The diaphragm may be removed.

Item No. 305 Bracelet, 7 Ribs-The bracelet is prepared from Item No. 304 and consists of
the hotel rack and plates intact. The chucks shall be separated from the bracelet by a reason-
ably straight cut across the foresaddle between the 4th and 5th ribs.

Item No. 305A Bracelet, 7 Ribs-This item is prepared from Item No. 304A and consists of
the hotel rack and plates intact. The chucks shall be separated from the bracelet by a reason-
ably straight cut across the foresaddle between the 5th and 6th ribs.

Item No. 306 Hotel Rack, 7 Ribs-The hotel rack is prepared from Item No. 305. The plate
portions shall be separated from the rack by a straight cut across the ribs which is not more
than 4 inches from the outer tip of the ribeye muscle.

Item No. 306A Hotel Rack, 7 Ribs-This item is prepared from No. 305A as described in
Item No. 306.

Item No. 308 Chucks, 4 Ribs-The four-rib chucks are that portion of the foresaddle
remaining after removal of the Bracelet Item No. 305.







Item No. 308A Chucks, 5 Ribs-The five-rib chucks are that portion of the foresaddle
remaining after removal of the Bracelet Item No. 305A.

Item No. 309 Square Cut Chucks, 4 Ribs-The square cut chucks are prepared from Item
No. 308. The foreshanks and briskets are removed by a straight cut perpendicular to the outer
skin surface which passes through the cartilaginous juncture of the first rib and the sternum
continuing in a straight line to the 4th rib perpendicular to the cut removing the bracelet.

Item No. 309A Square Cut Chucks, 5 Ribs-The square cut chucks are prepared from
Item No. 308A. The foreshanks and briskets are removed by a straight cut perpendicular to
the outer skin surface which passes through the cartilaginous juncture of the first rib and the
sternum continuing in a straight line to the 5th rib perpendicular to the cut removing the
bracelet.

Item No. 309B Square Cut Chuck, 4 Ribs, Boneless-The boneless square cut chuck is
prepared from one-half of Item No. 309. The shoulder clod shall be removed (with or without
the "Scotch tender" attached) without undue scoring. The remaining meat of the chuck must
be left intact. Meat with dark discoloration, all bones, cartilage, backstrap, exposed large blood
vessels, and the prescapular lymph gland and surrounding fat in excess of 1/2 inch in thick-
ness shall be removed.

Item No. 309C Square Cut Chuck, 5 Ribs, Boneless-This item is prepared from Item No.
309A as described in Item No. 309B.


Item No. 309D Square Cut Chuck, Neck Off, 4 Ribs, Boneless and Tied-This item is the
same as Item No. 309B except that the neck shall be removed by a straight cut reasonably
perpendicular to the neck vertebrae along a line where the neck joins the shoulder. It shall be
rolled with the eye muscle lengthwise of the roll and be tied girthwise and lengthwise. When
smaller roasts are specified, the meat shall be cut at a right angle to its length.

Item No. 309E Square Cut Chuck, Neck Off, 5 Ribs, Boneless and Tied-This item is
prepared from Item No. 309C as described in Item No. 309D.

Item No. 310 Shoulder Clod-The shoulder clod includes the large outside muscle system
which lies posterior to the elbow joint and ventral to the medial ridge of the bladebone and
the "Scotch Tender" muscle which lies dorsal to the medial ridge. The thick end of the clod
includes all muscles overlying the first natural seam and the thinner end includes all the
muscles lying above the rear portion of the bladebone. The clod shall be removed without
undue scoring and without cutting through the flesh at the ridge of the bladebone. The heavy
tendons at the elbow end of the clod shall be trimmed even with the lean.

Item No. 310A Shoulder Clod, Special-The shoulder clod, special is the same as Item
No. 310 except that the "Scotch Tender" muscle shall not be included.

Item No. 310B Shoulder Clod Roast-The shoulder clod roast is the same as Item No.
310A except that the ventral edge shall be trimmed approximately parallel to the edge lying
adjacent to the medial ridge of the bladebone. All sides shall be trimmed so that the clod is
not less than one-half inch thick at any point. If specified, clods shall be split lengthwise, the
ends reversed, and the boned surfaces placed together and tied girthwise. Also, if specified,
larger roasts may be produced by reversing the ends of two clods, placing the boned surfaces
together, and tying girthwise.







Item No. 311 Square Cut Chuck, 4 Ribs, Clod Out, Boneless-This item is the same as
Item No. 309B except that the shoulder clod (with or without the "Scotch tender" attached)
shall be excluded.

Item No. 311A Square Cut Chuck, 5 Ribs, Clod Out, Boneless-This item is the same as
Item No. 309C except that the shoulder clod (with or without the "Scotch tender" attached)
shall be excluded.

Item No. 311B Square Cut Chuck, 4 Ribs, Clod Out, Boneless and Tied-This item is
made from Item No. 311. It shall be rolled with the eye muscle lengthwise of the roll and tied
girthwise and lengthwise.

Item No. 311C Square Cut Chuck, 5 Ribs, Clod Out, Boneless and Tied-This item is
made from Item No. 311A. It shall be rolled with the eye muscle lengthwise of the roll and
tied girthwise and lengthwise.

Item No. 312 Foreshank-The foreshank is the foreleg portion remaining intact with the
brisket after removal from the chuck in making the Square Cut Chuck Item No. 309. The
foreshank shall be separated from the brisket by a cut following the natural seam, except that
part of the web muscle may remain on the shank.

Item No. 313 Breast-The breast is the brisket and plate remaining intact after removal
from the forequarter of the Foreshank Item No. 312, Square Cut Chuck Items Nos. 309 or
309A, and the Hotel Rack Item Nos. 306 or 306A.

Item No. 330 Hindsaddle, 2 Ribs-The two-rib hindsaddle is the posterior portion of the
carcass remaining after the removal of the Foresaddle, 11 Ribs Item No. 304. The hanging
tender may be removed.

Item No. 330A Hindsaddle, 1 Rib-The one-rib hindsaddle is the posterior portion of the
carcass after removal of the Foresaddle, 12 Ribs Item No. 304A. The hanging tender may be
removed.

Item No. 331 Loin, 2 Ribs-The loin is the anterior portion of Item No. 330, after removal
of the legs. The legs shall be removed by a straight cut perpendicular to the outer skin sur-
face and perpendicular to the backbone through a point immediately anterior to the hipbone
cartilage.

Item No. 331A Loin, 1 Rib-This item is prepared from Item No. 330A as described in Item
No. 331.

Item No. 332 Loin, 2 Ribs, Trimmed-The trimmed loin is prepared from Item No. 331.
The flank portions shall be removed by a straight cut which is not more than 4 inches from
the outer tip of the loin eye muscle. The kidney knobs shall be removed and the lumbar fat
shall be trimmed so that it does not exceed 1 /2 inch in thickness at the leg end. The fat must
then be tapered down to the lean surface at a point not beyond 3/4 of the length of the loin.

Item No. 332A Loin, 1 Rib, Trimmed-This item is prepared from Item No. 331A as des-
cribed in Item No. 332.

Item No. 333 Full Loin, Trimmed-The trimmed full loin is prepared from one-half the
Hindsaddle Item No. 330A 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 contour of the outer skin sur-
face. 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 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. The flank must be removed 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 straight line to a point on the
13th rib which is not more than four inches from the outer tip of the loineye muscle. The fat
must be trimmed from the internal section of the loin with the full loin lying unsupported with
the outer skin surface down on a flat surface. The fat which extends above a flat plane para-
llel 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 to remove all fat above a 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 edge. The fat remaining in the sacral region shall not exceed 3/4 inch in depth.

Item No. 334 Legs-The legs are that portion of the hindsaddle remaining after the
removal of the Loin Item No. 331 or 331A.

Item No. 335 Leg, Oven Prepared, Boneless-This item is prepared from one-half of Item
No. 334. The flank, practically all cod or udder fat, and surface fat in excess of 1/2 inch in
thickness shall be removed. All bones, cartilage, gambrel cord, and the heavy connective
tissue surrounding the kneecap shall be removed. The round bone shall be removed after
making a cut along the natural seam between the inside and the knuckle. The boneless leg
shall be tied girthwise and lengthwise.

Item No. 336 Leg, Shank Off, Oven-Prepared, Boneless-This item is the same as Item
No. 335 except that the shank meat shall be removed along the natural seam between the
shank meat and the heel.

Item No. 337 Hindshank-This item is prepared from one-half of Item No. 334. The shank
bone and shank meat shall be removed by a cut along the natural seam between the shank
meat and the heel and which passes through the stifle joint thus removing the hindshank
intact. All hock bones and the gambrel cord shall be removed.

Item No. 339 Leg, Short-Cut-The short-cut leg is that portion of the hindquarter
remaining after the removal of the Full Loin, Trimmed Item No. 333. Not more than two tail
vertebrae may remain on the short-cut leg.

Item No. 340 Back, 9 Ribs-This item is that portion of the carcass remaining after the
removal of the Chucks, 4 Ribs Item No. 308 and the Legs Item No. 334.

Item No. 340A Back, 8 Ribs-This item is that portion of the carcass remaining after the
removal of the Chucks, 5 Ribs Item No. 308A and the Legs Item No. 334.

Item No. 341 Back, 9 Ribs, Trimmed-This item is prepared from Item No. 340. The plates
and flanks are removed by a straight cut which is not more than 4 inches from the outer tip of








the eye muscle. The kidney knobs shall be removed and the lumbar fat shall be trimmed so
that it does not exceed 1/2 inch in thickness at the leg end. The lumbar fat shall be tapered
down to the lean surface at a point not beyond 3/4 of the length of the loin.

Item No. 341A Back, 8 Ribs, Trimmed-This item is prepared from Item No. 340A as
described in Item No. 341.

Item No. 342 Hindsaddle, 9 Ribs, Long-Cut-This item is that portion of the carcass
remaining after removal of the Chucks, 4 Ribs Item No. 308.

Item No. 342A Hindsaddle, 8 Ribs, Long-Cut-This item is that portion of the carcass
remaining after removal of the Chucks, 5 Ribs Item No. 308A.

Item No. 343 Hindsaddle, 9 Ribs, Long-Cut, Trimmed-This item is the Legs Item No.
334 and the Back, 9 Ribs, Trimmed Item No. 341 portions of the carcass intact.

Item No. 343A Hindsaddle, 8 Ribs, Long-Cut, Trimmed-This item is the Legs Item No.
334 and the Backs, 8 Ribs, Trimmed Item No. 341A portions of the carcass intact.





DETAILED REQUIREMENTS FOR PORTION-CUT PRODUCTS

Item No. 1300 Cubed Steaks-Cubed steaks may be produced from any boneless meat
from the veal or calf carcass which is reasonably free of membranous tissue, cartilage,
tendons, and ligaments. The meat shall be made into cubed steaks through use of machines
designed for this purpose. Knitting of two or more pieces and folding of the meat when cubing
is permissible. Cubed steaks shall be practically square, oval, or round and shall be reason-
ably uniform in shape. After cubing, surface fat on the edge of the cubed steaks shall not
exceed 1/4 inch in width at any point when measured from the edge of the lean. Surface and
seam fat shall cover not more than 15 percent of the total area on either side of the steak.
The cubed steaks shall not break when suspended from any point 1/2 inch from the outer
edge of the steak.

Item No. 1301 Cubed Steaks, Special-Special cubed steaks shall meet all the require-
ments for Item No. 1300. In addition, special cubed steaks shall be produced only from
muscles contained in the square cut chuck, hotel rack, trimmed loin, or leg. Knitting of two or
more pieces of meat or folding of the meat is not acceptable.

Item No. 1306 Rib Chops-Rib chops shall be prepared from a single Hotel Rack Item
No. 306 or Item No. 306A. The breast portion on individual chops shall be removed at a
point which is not more than 3 inches from the outer tips of the ribeye muscle. The protruding
edge of the chine bone shall be removed by sawing at an approximate 45 degree angle to the
split thoracic vertebrae beginning at the dorsal edge of the spinal cord groove. Chops cut from
the bladebone section shall have the bladebone and related cartilage and the muscles and fat
overlying the level of the bladebone and cartilage removed.

Item No. 1309 Shoulder Chops-Shoulder chops shall be prepared from both the arm and
bladebone sections of the single Square Cut Chuck Item No. 309 or Item No. 309A. Arm-
bone shoulder chops shall be cut first and must be cut reasonably parallel to the normal line
of separation of the shank from the shoulder up to the knuckle. Armbone chops shall have the
rib bones and intercostal meat removed. In addition, the underlying fat in excess of 1/4 inch








also shall be removed. Blade chops shall be cut approximately parallel to the rib bones up to
the knuckle.

Item No. 1332 Loin Chops-Loin chops shall be prepared from a single Loin, Trimmed -
Item No. 332 or Item No. 332A. The flank edge on individual chops shall be removed at a
point which is not more than 3 inches from the outer tip of the loin eye muscle. Loin chops
shall contain no portion of the hipbone or related cartilage.

Item No. 1336 Cutlets-Cutlets shall be prepared from the Leg, Shank-Off, Oven-Pre-
pared, Boneless Item No. 336. The heel gastrocnemiuss muscle) shall be removed. Major
muscles of the leg shall be separated by cutting through the natural seams. All fat and
membranous tissue shall be removed from the muscle surfaces. The muscles may be cut at
any angle (across the grain) and also may be split lengthwise to obtain the size cutlets speci-
fied. If specified, each cutlet shall be cubed twice through a machine designed for this pur-
pose and shall be of the same approximate shape. Knitting of two or more pieces or folding of
the meat is not acceptable.

Item No. 1395 Veal for Stewing-This item may be prepared from any combination of
carcasses or cuts which will produce veal for stewing complying with the end product
requirements. Meat with dark discoloration and all bones, cartilage, exposed large blood
vessels, heavy connective tissue, backstrap, and the prescapular, prefemoral, and popliteal
lymph glands shall be removed. Prior to dicing, the boneless meat shall be trimmed in such a
manner that surface and seam fat shall not exceed 1/4 inch in thickness at any point. In
addition, the visual fat content of the boneless meat, shall not exceed 20 percent. After being
prepared as described above, the boneless meat shall be either hand diced or processed
through a dicing machine (grinding not permitted). No less than 75 percent, by weight, of the
resulting pieces shall be of a size which is the equivalent of not less than a 1 /2 inch cube or
not more than a 1-1/4 inch cube and no individual surface on these pieces shall exceed 2-
1/2 inches in length. (When specified, this item may be prepared from calf, in which cases
the name shall be changed to Calf for Stewing.)

Item No. 1396 Ground Veal-Ground veal may be prepared from any combination of
carcasses or cuts which will produce ground veal complying with the end product require-
ments. Meat with dark discoloration, all bones, cartilage, backstrap, exposed large blood
vessels, heavy connective tissue, and the prescapular, prefemoral, and popliteal lymph glands
shall be removed. The visual fat content of the boneless meat, determined prior to grinding,
shall not exceed 20 percent. After being prepared as described above, the boneless meat shall
be ground at least once through a plate having holes no larger than 3/4 inch in diameter (or it
may be otherwise reduced in size provided the texture and appearance of the product after
final grinding is typical of ground veal prepared by grinding only.) Final grinding shall be
through a plate having holes 1/8 inch in diameter.



The meat shall be thoroughly blended prior to each reduction in size. The ground veal shall
not be mixed after the final grinding. The boneless meat shall not exceed 500F. during
grinding and packaging. The ground veal shall be packaged in the amount specified by the
purchaser and packed immediately upon completion of grinding. (When specified, this item
may be prepared from calf, in which case the name shall be changed to Ground Calf.)







Item No. 1396A Ground Veal Patties-This item shall be prepared from Item No. 1396.
The ground veal shall be mechanically formed into round patties of the size specified. They
shall be arranged in stacks with each patty separated from adjacent patties by two sheets of
waxed patty paper, except that, when patties are individually quick frozen, the patty paper
may be excluded. When producing patties to be delivered frozen, frozen boneless meat,
previously accepted in the fresh state, may be used. (When specified, this item may be pre-
pared from calf, in which case the name shall be changed to Ground Calf Patties.)




UNIVERSITY OF FLORIDA


3 1262 08260 1682

VEAL SKELETAL CHART
Location,Structure and Names of Bones


GAMBREL
Tendon of gastr


PELVIC
BONE


BONES .1


SHANK BONEl
:


CHINE BONE...
bodies of cervical ""..
thoracic,lumbar and "
sacral vertebrae


RIB CARTILAGES
costal cartilages


NECK BONES .............. J.........
cervical vertebrae( 7) 1*.._


SU.S. GOVERNMENT PRINTING OFFICE: 1975-621-507 '2*963,.I:


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