Institutional meat purchase specifications for fresh beef

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Material Information

Title:
Institutional meat purchase specifications for fresh beef
Portion of title:
Institutional meat purchase specifications for fresh beef products
Physical Description:
v. : ; 28 cm.
Language:
English
Creator:
United States -- Agricultural Marketing Service. -- Livestock Division
United States -- Consumer and Marketing Service. -- Livestock Division
United States -- Agricultural Marketing Service. -- Livestock & Seed Division
Publisher:
U.S. Dept. of Agriculture, Agricultural Marketing Service, Livestock Division
Place of Publication:
Washington, DC
Creation Date:
1975

Subjects

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

Notes

Issuing Body:
Vols. for <June 1959-Oct. 1961>, <Jan. 1975> issued by: the Agricultural Marketing Service's Livestock Division; <Oct. 1965-Mar. 1970> by: the Consumer and Marketing Service's Livestock Division; <Jan. 1988-> by: the Agricultural Marketing Service's Livestock and Seed Division.
General Note:
Title varies slightly.
General Note:
Not distributed to depository libraries.
General Note:
Description based on: June 1959; title from caption.
General Note:
Updated occasionally by Amendments.

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 004726195
oclc - 22355963
lccn - sn 90016459
Classification:
lcc - HD9415 .I58 ser.100
System ID:
AA00009495:00006

Full Text







INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS

FOR FRESH BEEF

APPROVED BY USDA



These specifications contain descriptions of various fresh beef products customarily
purchased by large-volume users of meat. They were developed in conjunction with
interested procurement agencies and suppliers and are approved for use in meat procure-
ment programs 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 Lamb and Mutton; Fresh Veal and Calf; 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 prod-
ucts may be purchased from the Superintendent of Documents.







UNITED STATES DEPARTMENT OF AGRICULTURE
Agricultural Marketing Service
Livestock Division
Washington, D.C. .. ,


Effective January 1975








ORDERING DATA: TO BE SPECIFIED BY PURCHASER


GRADE
Carcasses, Sides or Quarters The purchaser must specify a quality grade and a yield
grade.
Cuts and Roasts The purchaser must specify a quality grade and may also specify a yield
grade.
Portion Cuts and Diced Beef The purchaser must specify a quality grade.
Ground Beef The purchaser must specify a quality grade for Items 137 and 1137. How-
ever, a quality grade shall not be specified for other ground beef items.

The upper half or lower half of a quality grade may be specified, otherwise the full range of the
grade is acceptable.

When yield grade is specified for forequarters or forequarter cuts, any such item may not be
derived from a carcass or side which was yield graded after the removal of more than minor
amount of kidney and pelvic fat.

Yield Grade 1 through 5 are applicable to all quality grades. However, those yield grades
indicated by an "X" are in the largest supply.

USDA GRADES

Yield Grades'
Quality Grades

1 2 3 4 5
U.S. Prime X X X

U.S. Choice X X X

U.S. Good X X

U.S. Standard X X X

U.S. Commercial X X X X

U.S. Utility X X X

S .US. Cutter X X

U.S Canner X X

'The .Vield grades reflect differences in yields of boneless, closely trimmed,
retail cuts. As such, they also reflect differences in the overall fatness of
carcasses and cuts. Yield Grade 1 represents the highest yield of retail cuts and
the least amount of fat trim. Yield Grade 5 represents the lowest yield of retail
.'-cuts and the highest amount of fat trim.


If desired, Bullock beef may be specified by the purchaser.

WEIGHT RANGE OR SIZE
Carcasses, Sides, Quarters, and Cuts: See weight range table.








Roasts: See weight range table. If desired, purchasers may specify that roasts be further
reduced in size.
Ground Beef Patties: Either the individual patty weight or the number of patties per pound
must be specified.

Ground Beef Patty Weight Tolerances
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 patients with a specified
weight of more than 3 ounces a tolerance of 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 converted to patty weight to determine tolerances, i.e., 6 to the pound = 2.67 ozs.)
For example:


Specified Size


Weight


1.6 oz.

2.0 oz.

3.2 oz.

4.0 oz.


No. Per Pound


10

8

5

4


Number Per
10-Pound
Unit


Tolerances
(over and
under)


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


Portion Cut Items: Either the portion weight or thickness desired-not both-must be
specified. If weight is specified, see the weight range tables. If thickness is specified, the
actual thickness desired must be indicated. (Not applicable to cubed steaks.) Also, in order
to control uniformity of portion sizes, the weight range of the IMPS cut from which the
portions are to be produced may also be specified. In this case, the fat thickness of the
referenced IMPS cut should be the fat thickness specified for the portion cut.

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.
12 ozs. but less than 18 ozs.
18 ozs. or more


Tolerances (over and under)


1/4 oz.
1 /2 oz.
3/4 oz.
1 oz.


Example: When 8 ounce steaks are specified, individual steaks
weighing 7-1/2 to 8-1/2 ounces are acceptable.







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

Thickness Specified Tolerances (over and under)


1 inch or less 3/16 inch
More than 1 inch 1/4 inch

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

FAT LIMITATIONS
Cuts and Roasts: Except when yield grade is specified, the purchaser must specify one of
the following maximum average thicknesses of surface fat unless definite fat limitationsare
indicated in the detailed specifications.

Maximum Average Maximum At Any
Thickness One Point


1 inch 1-1/4 inches
3/4 inch 1 inch
1/2 inch 3/4 inch
1/4 inch 1/2 inch

NOTE: When average fat thicknesses are specified in item descrip-
tions, the appropriate "Maximum At Any One Point" limi-
tations shall apply.


Steaks: Unless otherwise specified by the purchaser, or unless definite fat limitations are
indicated in the detailed item specifications, on surfaces where fat is present, the fat must
not exceed an average of 1/2 inch in thickness and the thickness at any one point must be
not more than 3/4 inch.

Chops, Cutlets, and Filets: Unless otherwise specified by the purchaser, surface fat,
where present, must not exceed an average of 1/4 inch in thickness and the thickness at
any one point must be not more than 3/8 inch.

NOTE: Defatting must be done by smoothly removing the fat by following the contour of the
underlying muscle surface. Beveling of the edges, only, is not acceptable. In
determining the average thickness of fat at any point on steaks and roasts which have an
evident, natural depression into the lean, only the fat above the portion of the depression
which is more than 3/4 inch in width will be considered.


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 approximately 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

AGED BEEF:
The purchaser may specify aged beef. Unless otherwise specified, bone-in cuts may be dry
aged or aged in plastic bags. Boneless cuts must be aged in plastic bags. Meat which is dry
aged must be trimmed to remove meat which is dry and discolored and/or which has an odor
foreign to fresh beef. When examining beef for compliance with these specifications, USDA
meat graders will take into consideration the normal deviation of color present in aged meat
from that normally associated with fresh-chilled meat.

MATERIAL:
Beef products described in these specifications must be derived from beef carcasses or
wholesale cuts. Cuts which have been excessively trimmed in order to meet specified
weights, or which do not meet the specification requirements for any reason, are excluded.
The beef shall be of good color normal to the grade, be practically free of bruises, blood clots,
bone dust, ragged edges, and discoloration. The spinal cord, thymus glands, and heart fat
must be removed. Except as otherwise provided 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 STEAKS
Unless otherwise specified in the individual item specification, steaks must 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 steaks are produced. Butterfly steaks are
not acceptable.

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 Range A Range B Range C Range D
Pounds Pounds Pounds Pounds

100 Carcass .............................. 500-600 600-700 700-800 800-up
101 Side ........... ................... 250-300 300-350 350-400 400-up
102 Forequarter................. ........... 131-157 157-183 183-210 210-up
102A Forequarter, Boneless ................... 104-125 125-146 146-168 168-up
103 Rib, Primal ........... .... ... ........ 24-28 28-33 33-38 38-up
107 Rib, Oven-Prepared ..................... 17-19 19-23 23-26 26-up
108 Rib, Oven-Prepared, Boneless & Tied ..... 13-16 16-19 19-22 22-up
109 Rib, Roast-Ready........................ 14-16 16-19 19-22 22-up
109A Rib, Roast-Ready, Special ............... 14-16 16-19 19-22 22-up
109B Blade M eat ............................. Over-3
110 Rib, Roast-Ready, Boneless & Tied ....... 11-13 13-16 16-19 19-up
111 Spencer Roll ................. ........... 10-12 12-15 15-17 17-up
112 Ribeye Roll .................. ........... 5-6 6-8 8-10 10-up
112A Ribeye Roll, Lip-On ..................... 6-7 7-9 9-11 11-up
113 Square-Cut Chuck ...................... 66-79 79-93 93-106 106-up
114 Shoulder Clod ............ .............. 13-15 15-18 18-21 21-up
114A Shoulder Clod Roast .................... Under-15 15-18 18-21 21-up
115 Square-Cut Chuck, Boneless............. 54-65 65-77 77-88 88-up
116 Square-Cut Chuck, Boneless, Clod Out ... 40-48 48-57 57-65 65-up
116A Chuck Roll................... ......... 13-15 15-18 18-21 21-up
117 Foreshank ................... ........... 7-8 8-10 10-12 12-up
118 Brisket .............................. 12-14 14-17 17-20 20-up
119 Brisket, Boneless, Deckle On............. 9-10 10-12 12-14 14-up
120 Brisket, Boneless, Deckle Off ............ 6-8 8-10 10-12 12-up
121 Short Plate .................. .......... 20-27 27-31 31-35 35-up
121A Short Plate, Boneless ................... 16-23 23-27 27-31 31-up
122 Full Plate..................... ....... 28-37 37-44 44-51 51-up
122A Full Plate, Boneless ..................... 21-27 27-29 29-32 32-up
123 Short Ribs .................. ............ 2-3 3-4 4-5 5-up
123A Short Ribs, Short Plate .................. Amount as Specified
123B Short Ribs, Special ...................... Amount as Specified
125 Armbone Chuck......................... 77-88 88-103 103-118 118-up
126 Armbone Chuck, Boneless............... 59-70 70-82 82-90 90-up
126A Armbone Chuck, Boneless, Clod Out ..... 46-57 57-69 69-77 77-up
127 Cross-Cut Chuck .............. ......... 86-103 103-120 120-138 138-up
128 Cross-Cut Chuck, Boneless .............. 68-81 81-95 95-109 109-up
132 Triangle .................... ........... 107-129 129-150 150-172 172-up
133 Triangle, Boneless ..................... 83-101 101-117 117-134 134-up
134 Beef Bones ............................ Amount as Specified
135 Diced Beef ............................. Amount as Specified
135A Beef for Stewing ..................... Amount as Specified
136 Ground Beef, Regular .................. Amount as Specified
136A Ground Beef, Regular, TVP Added ........ Amount as Specified
137 Ground Beef, Special.................... Amount as Specified


NOTE: The weight ranges of cuts as shown in these tables 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, pur-
chasing officials should specify the weight range(s) desired without regard to the carcass weights
shown in the various ranges.








INDEX OF PRODUCTS AND WEIGHT RANGE TABLE-Continued

Item No. Product Range A Range B Range C Range D
Pounds Pounds Pounds Pounds


155 Hindquarter ................ ...........
155A Hindquarter, Boneless...................
158 Round, Prim al ..........................
159 Round, Boneless ........................
160 Round, Shank Off, Partially Boneless .....
161 Round, Shank Off, Boneless .............
163 Round, Shank Off, 3-Way, Boneless ......
164 Round, Rump & Shank Off ...............
165 Round, Rump & Shank Off, Boneless .....
165A Round, Rump & Shank Off,
Boneless, Special ................... ..
165B Round, Rump & Shank Off,
Boneless, Tied, Special ................
166 Round, Rump & Shank Off,
Boneless, Tied ........................
166A Round, Rump Partially Removed,
Shank O ff ............... ............
167 Knuckle .................... ..........
167A Knuckle, Trimmed............. ....... .
168 Top (Inside) Round .................... ..
170 Bottom (Gooseneck) Round ..............
170A Bottom (Gooseneck) Round, Heel Out.....
171 Bottom (Gooseneck) Round, Untrimmed...
171A Bottom (Gooseneck) Round,
Untrimmed, Heel Out ..................
171B Outside Round................ .........
171C Eye of Round ........................ ...
172 Full Loin, Trimmed ......................
173 Short Loin .................. ..........
174 Short Loin, Short Cut....................
175 Strip Loin .................. ...........
176 Strip Loin, Boneless.....................
177 Strip Loin, Intermediate .................
178 Strip Loin, Intermediate, Boneless ........
179 Strip Loin, Short Cut ....................
180 Strip Loin, Short Cut, Boneless...........
18 1 S irloin ...................... ..........
182 Sirloin Butt, Boneless ...................
183 Sirloin Butt, Trimmed ...................
184 Top Sirloin Butt .............. ..........
185 Bottom Sirloin Butt...................
185A Bottom Sirloin, Flap ................... ..
185B Bottom Sirloin, Ball Tip ..................
185C Bottom Sirloin, Triangle .................
185D Bottom Sirloin, Triangle, Defatted ........
186 Bottom Sirloin Butt, Trimmed ............
189 Full Tenderloin.............. .. .........
189A Full Tenderloin, Defatted ................
190 Full Tenderloin, Special..................
190A Full Tenderloin, Skinned .................
191 Butt Tenderloin .............. ..........
192 Short Tenderloin ............ ..........
193 Flank Steak.............. ............ ...


119-143
90-108
59-71
44-53
47-57
44-53
41-50
40-48
35-43


143-167
108-126
71-83
53-62
57-67
53-62
50-58
48-56
43-50


167-190
126-143
83-95
62-71
67-76
62-71
58-66
56-64
50-57


190-up
143-up
95-up
71-up
76-up
71-up
66-up
64-up
57-up


38-46 46-54 54-60 60-up

38-46 46-54 54-60 60-up

35-43 43-50 50-57 57-up


44-52
8-9
8-9
14-17
18-21
17-20
18-21

17-20
8-10
Under-3
35-42
17-21
14-19
11-13
8-10
10-12
8-9
8-10
7-8
16-19
11-14
9-10
6-7
4-5
1-3
1.5-3
1.5-3
1.5-3
2-3
4-5
3-4
2-3
2-3
1-2
2-3
Under-1


52-61
9-11
9-11
17-20
21-25
20-24
21-25

20-24
10-13
3-5
42-50
21-25
19-23
13-16
10-12
12-14
9-11
10-12
8-10
19-24
14-16
10-13
7-9
5-6
3-up
3-up
3-up
3-up
3-4
5-6
4-5
3-4
3-4
2-3
3-4
1-2


61-70
11-13
11-13
20-23
25-29
24-28
25-29

24-28
13-16
5-up
50-57
25-28
23-26
16-19
12-14
14-16
11-13
12-14
10-12
24-28
16-19
13-15
9-11
6-7




4-5
6-7
5-6
4-up
4-up
3-4
4-up
2-up


70-up
13-up
13-up
23-up
29-up
28-up
29-up

28-up
16-up

57-up
28-up
26-up
19-up
14-up
16-up
13-up
14-up
12-up
28-up
19-up
15-up
11-up
7-up




5-up
7-up
6-up


4-up








INDEX OF PORTION-CUT PRODUCTS AND WEIGHT RANGE TABLE


Portion Size


3 4 6 8 10 12 14 16 18 20 24
ozs. ozs. ozs. OZS. OZS. OZS. OZS. ozs. ozs. ozs. ozs.


1100 Cubed Steaks....................... X X X X
1101 Cubed Steaks, Special ............... X X X X
1102 Braising Steaks, Swiss ............... X X X
1103 Rib Steaks......... ................... X
1103A Rib Steaks, Boneless ................. X X X
1112 Rib Eye Roll Steaks ................. X X X
1112A Rib Eye Roll, Lip-On, Steaks .......... X X X
1136 Ground Beef Patties, Regular ......... Size as Specified
1136A Ground Beef Patties, Regular,
TVP Added ........................ Size as Specified
1137 Ground Beef Patties, Special.......... Size as Specified
1167 Knuckle Steaks ..................... X X X X
1168 Top (Inside) Round Steaks ............ X X X X
1170 Bottom (Gooseneck) Round Steaks X X X X
1173 Porterhouse Steaks ..................
1173A Porterhouse Steaks, Intermediate .....
1173B Porterhouse Steaks, Short Cut ........
1174 T-Bone Steaks ....................... X
-1174A T-Bone Steaks, Intermediate .......... X
1174B T-Bone Steaks, Short Cut ............. X
1177 Strip Loin Steaks, Bone-In,
Intermediate .............. ...... X X
1178 Strip Loin Steaks, Boneless,
Intermediate......... ..... ......... X
1179 Strip Loin Steaks, Bone-In,
Short Cut.......................... X
1179A Strip Loin Steaks, Bone-In,
Extra Short Cut .................... X
1179B Strip Loin Steaks, Bone-In,
S special ............................ X
1180 Strip Loin Steaks, Boneless,
Short Cut ............... ........... X X
11 80A Strip Loin Steaks, Boneless,
Extra Short Cut X X X
1180B Strip Loin Steaks, Boneless,
Special ............................ X X
1184 Top Sirloin Butt Steaks ............... X X X
1184A Top Sirloin Butt Steaks,
Semi-Center Cut ................ X X X
1184B Top Sirloin Butt Steaks,
Center Cut ............... ....... X X X
1189 Tenderloin Steaks..................... X X X
1189A Tenderloin Steaks, Defatted........... X X X X
1190 Tenderloin Steaks, Special............ X X X X
1190A Tenderloin Steaks, Skinned ........... X X X X


X X X X
X
X
X


X X X X X


X X
X X
X X
X X
X X


X X X X X X

X X X X X X X

X X X X X X X

X X X X X X X

X X X X X X X

X X X X X X

X X X X X


X X X
X X X


X X X X


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.


Item No.


Product







DETAILED REQUIREMENTS


Item No. 100 Carcass-A beef carcass is the four quarters from a single carcass. The
quarters are produced by separating the forequarters from the hindquarters by cutting
between the 12th and 13th ribs, the 13th rib remaining with the hindquarter. The diaphragm
may be removed, but if not removed, the membranous portion shall be removed close to the
lean. The thymus gland and heart fat shall be closely removed.

Item No. 101 Side-The side consists of one matched forequarter and hindquarter from
one-half the carcass prepared as described in Item No. 100.

Item No. 102 Forequarter-The 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 Forequarter, Boneless-The boneless forequarter is prepared from Item
No. 102. Meat with dark discoloration, all bones, cartilage, backstrap, exposed large blood
vessels, and the prescapular lymph gland shall be removed. The thick tendinous ends of the
shank shall be removed by cutting back until a cross-sectional cut shows at least 75 percent
lean. The clod shall be removed without undue scoring.

Item No. 103 Rib, Primal-The primal rib is that portion of the forequarter remaining after
the removal of the cross-cut chuck and short plate, the skeletal part of which contains parts of
seven ribs (6th to 12th inclusive), the section of the backbone attached to the ribs and the
posterior tip of the blade bone (scapula). The cross-cut chuck is removed by a straight cut
perpendicular to the split surface of the backbone between the 5th and 6th ribs. The short
plate shall be removed by a straight cut across the ribs from a point on the 12th rib which is
not more than 10 inches from the center of the inside protruding edge of the 12th thoracic
vertebra through a point on the 6th rib which is not more than 10 inches from the center of
the inside protruding edge of the 6th thoracic vertebra. The portion of the diaphragm and
practically all of the fat remaining on the ventral surface of the vertebrae shall be removed.

Item No. 107 Rib, Oven-Prepared-The oven-prepared rib is prepared from a Rib, Primal -
Item No. 103. A straight cut is made across the ribs from a point on the 12th rib which is not
more than 3 inches from the outer tip of the ribeye muscle through a point on the 6th rib
which is not more than 4 inches from the outer tip of the ribeye muscle. The chine bone shall
be removed by a straight cut along a line at which the vertebrae joins the feather bones
exposing the lean but leaving the feather bones attached to the oven-prepared rib. The blade
bone and related cartilage shall be removed.

Item No. 108 Rib, Oven-Prepared, Boneless and Tied-The boneless and tied oven-
prepared rib is the same as Item No. 107 except that the bones, backstrap, and rib fingers
(intercostal meat) shall be removed. The boneless rib shall be tied girthwise and lengthwise.

Item No. 109 Rib, Roast Ready-The roast-ready rib is prepared from a Rib, Primal Item
No. 103. A straight cut is made across the ribs from a point on the 12th rib which is not more
than 3 inches from the outer tip of the ribeye muscle through a point on the 6th rib which is
not more than 4 inches from the outer tip of the ribeye muscle. The chine bone shall be
removed by a straight cut along a line at which the vertebrae join the featherbones exposing
the lean meat but leaving the featherbones attached to the roast-ready rib. The bladebone
and related cartilage, all of the muscles lying above the level of the bladebone and cartilage,
the small muscles lying below and firmly attached to the bladebone, and the backstrap shall
be removed. The exterior fat covering and featherbones shall be held in their natural positions
by typing girthwise and lengthwise.








Item No. 109A Rib Roast Ready, Special-The special roast ready rib is prepared from a
Rib, Primal Item No. 103. The chine bone shall be removed by a straight cut along a line at
which the vertebrae join the feather bones exposing the lean meat. The feather bones shall
be removed. Beginning at the sawed ends of the rib bones, the exterior fat covering over the
entire rib shall be lifted intact from over the outermost muscles. All of the muscles lying
above the level at the blade bone, the blade bone and cartilage, the small muscles below and
firmly attached to the blade bone, and the backstrap shall be removed. The short ribs are then
removed by a straight cut across the ribs from a point on the 1 2th rib which is not more than
3 inches from the outer tip of the ribeye muscle through a point on the 6th rib which is not
more than 4 inches from the outer tip of the ribeye muscle. The fat overlying the ribeye
muscle must be trimmed to a uniform level for the entire area of the seamed surface. The
exterior fat shall be returned to its natural position, except that it shall extend from the ends
of the rib bones where the chine bone was removed to the sawed ends of the rib bones. Fat
cover extending beyond the sawed ends of the rib bones shall be removed even with the
ends. The exterior fat covering shall be held in place by tying girthwise and lengthwise.

Item No. 109B Blade Meat-This item consists of the portions of the latissimus dorsi,
trapezius, and serratus ventralis muscles contained in the primal rib. The lean surfaces shall
be trimmed practically free of fat.

Item No. 110 Rib, Roast-Ready, Boneless and Tied-The boneless and tied roast-ready
rib is the same as Item No. 109 except that all bones and the rib fingers (intercostal meat)are
removed. The boneless roast-ready rib shall be tied girthwise and lengthwise.

Item No. 111 Spencer Roll-The spencer roll is prepared from a Rib, Primal Item No.
103. A straight cut is made from a point not more than 2 inches from the outer tip of the
ribeye muscle on the loin end to a point not more than 1 inch from the outer tip of the ribeye
muscle on the chuck end. All bones, cartilage, the backstrap, rib fingers (intercostal meat),
and the muscles and fat overlying the bladebone and cartilage shall be removed.

Item No. 112 Ribeye Roll-The ribeye roll includes the longissimus dorsi, spinalis dorsi.
multifidus dorsi, and complexus muscles of a Rib, Primal Item No. 103. All other muscles,
bones, cartilage, backstrap, and the exterior fat covering shall be removed.

Item No. 112A Ribeye Roll, Lip-On-The lip-on ribeye roll is the same as Item No. 112
except that a "lip" serratuss dorsalis and logissimum costarum muscles and related inter-
muscular fat) remains firmly attached to the ribeye roll. The "lip" shall be removed by a
straight cut which is not more than 2 inches from the outer tip of the ribeye muscle.

Item No. 113- Square-Cut Chuck-The square-cut chuck is that portion of the
Forequarter Item No. 102 remaining after the removal of the foreshank, brisket, short
plate, sand rib and is obtained by two straight cuts perpendicular to the split surface of the
backbone. The first cut passes across the forequarter between the 5th and 6th ribs (this cut
separates the cross-cut chuck from the rib and short plate). The second cut passes through
the cartilaginous juncture of the first rib and the sternum continuing in a straight line to the
5th rib perpendicular to the first described cut (this cut severs the foreshank and brisket from
the square-cut chuck).

Item No. 114 Shoulder Clod-The shoulder clod is the large outside muscle system which
lies posterior to the elbow joint and ventral to the medial ridge of the blade bone. 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 blade bone. The clod shall be
removed without undue scoring.








Item No. 114A Shoulder Clod Roast-The shoulder clod roast is the same as Item No. 114
except that the shoulder rose cutaneouss muscle) shall be removed when the underlying fat is
in excess of the surface fat thickness specified. In this instance, the underlying fat must be
trimmed to comply with the surface fat thickness requirements. The heavy tendons at the
elbow end of the clod shall be trimmed even with the lean and all sides shall be trimmed so
that the clod is not less than 1 inch thick at any point. When smaller roasts are specified, the
thick end of the clod shall be made into one roast and the thin end shall be split lengthwise,
the ends reversed and the boned surfaces placed together to produce a uniformly thick roast.
These roasts shall be held intact by tying girthwise.

Item No. 115 Square-Cut Chuck, Boneless-The boneless square-cut chuck is prepared
from Item No. 113. The shoulder clod shall be removed without undue scoring. (As an
alternative, the shoulder clod may be removed before preparing the square-cut chuck
permitting the utilization of the full clod.) Meat with dark discoloration, all bones, cartilage,
backstrap, exposed large blood vessels, heavy connective tissue, and the prescapular lymph
gland shall be removed. The remainder of the chuck may be separated by a straight cut,
approximately parallel to the major back muscles, which is not less than 3 inches from the
outer tip of the "chuck eye" muscle. Unless otherwise specified, each piece shall be
individually wrapped and packed in the same container.

Item No. 116 Square-Cut Chuck, Boneless, Clod Out-The boneless, square-cut chuck,
clod out is the same as Item No. 115 except that the shoulder clod is excluded.

Item No. 116A Chuck Roll-The chuck roll is prepared from a boneless, clod out chuck. In
addition, the chuck tender, the chuck cover, the thin muscle (subscapularis) underlying the
blade bone, meat with dark discoloration, all cartilage, backstrap, exposed large blood vessels,
and rib fingers (intercostal meat) shall be removed. The chuck roll is then made by two cuts:
(1) One cut is made perpendicular to the outer skin surface, parallel to the normal line of
separation of the chuck and rib and immediately posterior to the prescapular lymph gland (fat
surrounding this gland shall be removed). This cut separates the neck portion from the major
portion of the chuck. (2) A second cut is made perpendicular to the outer skin surface through
a point on the rib end which is 3 inches from the outer tip of the "chuck eye" muscle and
continuing in a reasonably straight line approximately parallel to the backbone side to
intersect the first cut, thus producing a chuck roll reasonably uniform in width and thickness.
The chuck roll shall be tied. When smaller roasts are specified, the chuck roll shall be
separated by cutting through the meat at an approximate right angle to the length of the
chuck roll.

Item No. 117 Foreshank-The foreshank is the foreleg portion remaining intact with the
brisket after removal from the cross-cut chuck in making the Square-Cut Chuck Item No.
113. The foreshank is separated from the brisket by a cut following the natural seam, except
that part of the web muscle may remain on the foreshank.

Item No. 118 Brisket-The brisket is separated from the foreshank as described in Item No.
117. Practically all heart fat shall be removed.

Item No. 119 Brisket, Boneless, Deckle On-The boneless brisket is that portion of Item
No. 118 remaining after all bones and rib fingers (intercostal meat) have been removed.

Item No. 120 Brisket, Boneless, Deckle Off-The boneless, deckle off brisket is the same
as Item No. 119 except that the deckle shall be removed at the natural seam exposing the
lean surface lying below. The hard fat along the sternum edge of the brisket shall be trimmed
level with the boned surface of the brisket and to within 1/2 inch of the lean lying between







the hard fat and the border of the skin surface. The inside lean surface shall be trimmed
practically free of fat without undue scoring of the lean surface.

Item No. 121 Short Plate-The short plate is that portion of the forequarter immediately
below the Rib, Primal Item No. 103 and is separated from the primal rib as described
therein.

Item No. 121A Short Plate, Boneless-The boneless short plate is the same as Item No.
121 except that the bones, cartilage, intercostal meat, diaphragm, and serious membrane
(peritoneum) shall be removed.

Item No. 122 Full Plate-The full plate is the short plate and brisket intact. The short plate
is separated from the rib as described in Rib, Primal Item No. 103. The brisket is separated
from the chuck as described in Square-Cut Chuck Item No. 113 and from the foreshank as
described in Foreshank Item No. 117.

Item No. 122A Full Plate, Boneless-The boneless full plate is the same as Item No. 122
except that all bones, cartilage, intercostal meat, diaphragm, and serious membrane
(peritoneum) shall be removed.

Item No. 123 Short Ribs-Short ribs are prepared from the 6th through the 10th ribs of
the rib end of the primal rib and/or the short plate by cutting across the rib bones parallel to
the cut which separated the rib and the short plate. Short ribs produced from the short plate
may not include the costal rib cartilage. The cutaneous muscle shall be removed. The surface
fat shall not exceed 1/4 inch in thickness. The width of the short ribs shall be specified by the
purchaser.

Item No. 123A Short Ribs, Short Plate-This item is prepared from the 6th, 7th, and 8th
ribs of the Short Plate Item No. 121 by cutting across the rib bones parallel to the cut
made when separating the short plate from the primal rib. Short ribs produced from the short
plate may not include the costal rib cartilages. The cutaneous muscle, the exterior fat cover,
and the first layer of lean shall be removed. Surface fat thickness shall not exceed 1/4 inch.
The width of the short ribs shall be specified by the purchaser.

Item No. 123B Short Ribs, Special-This item is prepared from the 6th, 7th, and 8th ribs
of the rib end of the Rib, Primal Item No. 103 by cutting across the rib bones parallel to the
cut made when separating the primal rib from the short plate. The cutaneous muscle, the
exterior fat cover, and the first layer of lean are removed. Surface fat thickness shall not
exceed 1/4 inch. The width of the short ribs shall be specified by the purchaser.

Item No. 125 Armbone Chuck-The armbone chuck is the Square-Cut Chuck Item No.
113 and Foreshank Item No. 117 intact.

Item No. 126 Armbone Chuck, Boneless-The boneless armbone chuck is prepared from
Item No. 125. The clod shall be removed without undue scoring. Meat with dark discolora-
tion, all bones, cartilage, backstrap, exposed large blood vessels, heavy connective tissue, and
the prescapular lymph gland shall be removed. The thick tendinous ends of the shank shall be
removed by cutting back until a cross-sectional cut shows at least 75 percent lean. The
remainder of the chuck may be separated into two portions by a straight cut, approximately
parallel to the major back muscles, which is not less than 3 inches from the outer tip of the
"chuck eye" muscle. Unless otherwise specified, each piece shall be individually wrapped
and packed in the same container.








Item No. 126A Armbone Chuck, Boneless, Clod Out-The boneless, clod out armbone
chuck, is the same as Item No. 126 except that the shoulder clod is excluded.

Item No. 127 Cross-Cut Chuck-The cross-cut chuck is the Square-Cut Chuck Item No.
113, Foreshank Item No. 117, and Brisket Item No. 118 intact.

Item No. 128 Cross-Cut Chuck, Boneless-The boneless cross-cut chuck is prepared from
Item No. 127. The clod shall be removed without undue scoring. Meat with dark discolora-
tion, all bones, cartilage, backstrap, exposed large blood vessels, heavy connective tissue, and
the prescapular lymph gland shall be removed. The thick tendinous ends of the shank shall be
removed by cutting back until a cross-sectional cut shows at least 75 percent lean. The
remainder of the chuck may be separated into two portions by a straight cut, approximately
parallel to the major back muscles, which is not less than 3 inches from the outer tip of the
"chuck eye" muscle. Unless otherwise specified, each piece shall be individually wrapped
and packed in the same container.

Item No. 1 32 Triangle-The triangle is that portion of the forequarter remaining after the
removal of the Rib, Primal Item No. 103. The rib is separated from the triangle by a straight
cut across the ribs, perpendicular to the outer skin surface to a point on the inside of the 5th
rib which is not less than 10 inches from the center of the inside protruding edge of the 5th
thoracic vertebra. A second cut is made perpendicular to the split surface of the backbone
between the 5th and 6th ribs through the bladebone and backbone to remove the primal rib.

Item No. 133 Traingle, Boneless-The boneless triangle is prepared from Item No. 132.
The clod is removed without undue scoring. Meat with dark discoloration, all bones, cartilage,
backstrap, exposed large blood vessels, heavy connective tissue, and the prescapular lymph
gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting
back until a cross-sectional cut shows at least 75 percent lean.

Item No. 134 Beef Bones-Beef bones consist of any one or any combination of shank,
femur, or humerus bones sawed into lengths not to exceed 8 inches. Marrow shall be
exposed on at least one end. The bones shall be fresh and show no evidence of rancidity,
sourness, or other deterioration.

Item No. 135 Diced Beef-This item may be prepared from any combination of carcasses
or cuts which will produce diced beef complying with the end product requirements. Meat
from shanks is not acceptable. Meat with dark discoloration and all bones, cartilage,
backstrap, exposed large blood vessels, heavy connective tissue, and the prescapular, pop-
liteal, and prefemoral lymph glands shall be removed. Prior to dicing, the meat shall be
trimmed in such a manner that surface and seam fat shall not exceed 1/2 inch in thickness
at any one point. In addition, the fat content of the boneless meat, determined visually, shall
not exceed 25 percent.

After being prepared as described above, the boneless meat shall be either hand-diced or
processed through a dicing machine (grinding not permitted). Not less than 75 percent, by
weight, of the resulting pieces shall be of a size which is equivalent of not less than a 3/4
inch cube or not more than a 1-1/2 inch cube and no individual surface on these pieces shall
exceed 2-1/2 inches in length.

For machine-diced product requiring one hour or more to produce, compliance with the piece-
size requirement shall be determined as follows: The grader shall examine an approximate 5-
pound sample selected during each 20 minutes of production. Failure of a sample to meet the
piece-size requirement shall cause rejection of all product produced after the last acceptable
sample was drawn until the next acceptable sample is drawn. Following a rejection, more








frequent samples may be taken at the request of the contractor until an acceptable sample is
drawn. Rejected product may be reworked and reoffered for acceptance.

For machine-diced product requiring less than one hour to produce, for hand-diced product,
and for reworked product, the grader shall sample the amount of product he feels necessary
to determine that the entire lot complies with the piece-size requirement.

Item No. 135A Beef for Stewing-This item is the same as Item No. 135 Diced Beef
except that the surface or seam fat of the boneless meat prior to dicing shall not exceed 1/4
inch in thickness at any one point. In addition, the fat content of the boneless meat
determined visually shall not exceed 20 percent.


Item No. 136 Ground Beef, Regular

Material
Regular ground beef may be prepared from any beef (graded or ungraded) including
trimmings. Meat from the head, tongue, heart, or esophagus or straight (added) fat is not
acceptable. Meat with dark discoloration, all bones, cartilage, backstrap, exposed large blood
vessels, heavy connective tissue, and the prescapular, popliteal, and prefemoral lymph glands
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.


Processing
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 beef 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 and subsequent to each reduction in size
except that the ground beef shall not be mixed after the final grinding.

The boneless meat shall not exceed 500F. during grinding and packaging. The ground beef
shall be packaged in the amount specified by the purchaser and packed immediately upon
completion of grinding.


Fat Content
The visual fat content of the boneless meat, determined prior to grinding, shall not exceed 25
percent.

However, if specified, for product to be delivered frozen, the fat content of the finished
product shall be determined by chemical analysis. In such cases, compliance shall be based
on the analyses of 4 samples of finished product from a lot. (A lot shall be not more than the
amount of product produced in a single workshift.) Analyses shall be performed in an AMS
laboratory in accordance with the Official Methods of Analyses of the Association of Official
Analytical Chemists. Product shall be rejected (1) if the fat content analysis of one or more of
the individual 4 sample units is more than 30.0 percent and/or (2) if the arithmetic average of
the fat content analyses of the 4 individual sample units exceeds 25.00 percent. When
chemical analysis is specified, the ground beef shall be produced a sufficient number of days
prior to shipping to permit receipt of the fat content analysis results.








Withdrawing Samples for Chemical Analysis
The grader shall randomly select four filled shipping containers from each lot. From each
container he shall select (1) either one unit of bulk ground beef from which he shall cut three
adjacent approximately 1-pound samples, or (2) 12 adjacent patties which shall be divided
into 3 samples of 4 adjacent patties each. Each of the three samples shall be placed in an
individual container that will prevent loss or gain of moisture or contamination. The three
samples from each individual unit shall be assigned the same identification number and one
sample from each individual unit shall be submitted to an AMS laboratory for fat content
analysis; one sample from each unit shall be solidly frozen and retained by the grader as a
reserve sample; the remaining sample from each unit shall be offered to the contractor. The
reserve samples shall be used for analysis (1) when the original is lost, or (2) if requested by
the purchaser or the contractor. When reserve samples are analyzed, all four samples shall
be analyzed. Unused reserve samples shall be returned to the contractor after final
acceptance or rejection of the involved product.

After withdrawal of samples, the contractor shall make correct fills of the boxes sampled by
adding the necessary ground beef produced from the same lot.


Item No. 136A Ground Beef, Regular, TVP Added-This item is the same as Item No. 136
except that hydrated textured vegetable protein (TVP) shall be uniformly mixed with the
coarsely ground beef at a ratio of not more than 1 part hydrated TVP to not less than 4 parts
beef by weight. The TVP shall be hydrated at a ratio of 1 part TVP to not more than 1.5 parts
water, by weight. Textured vegetable protein used shall be approved by the USDA, Food and
Nutrition Service, and shall be caramel colored with beef flavoring. The visual fat content of
the boneless meat, determined prior to grinding, shall not exceed 30 percent.

Item No. 137 Ground Beef, Special-This item is the same as Item No. 136 except that
not less than 50 percent, by weight, of any one or any combination of graded primal cuts
(square-cut chucks, ribs, trimmed full loins, trimmed short loins, loin ends, or rounds) shall be
used. Tenderloins may be excluded. Compliance with the formulation requirement shall be
determined on a boneless basis. Primal cuts which have had more than a slight amount of
lean removed may be used provided that meat of similar character and amount is added from
the above listed primal cuts.

Item No. 155 Hindquarter-The hindquarter is the posterior portion of the side after
severance from the forequarter as described in Item No. 100.

Item No. 155A Hindquarter, Boneless-This item is prepared from Item No. 155. Meat
with dark discoloration, all bones, cartilage, exposed large blood vessels, the prefemoral and
popilteal lymph glands, kidney, mammary tissue, and the heavy connective tissue surround-
ing the kneecap shall be removed. The thick tendinous ends of the shank shall be removed by
cutting back until a cross-sectional cut shows at least 75 percent lean. The tenderloin may be
withheld.

Item No. 158 Round, Primal-The primal round is that portion of the Hindquarter Item
No. 155 remaining after the removal of the untrimmed loin. The untrimmed loin is removed
by a straight cut perpendicular to the outer skin surface beginning at the juncture of the last
sacral vertebra and the first caudual vertebra passing through a second point which is
immediately anterior to the protuberance of the femur bone and exposing the ball of the
femur bone and then continuing in the same straight line completing the cut. No more than
two tail vertebrae may remain on the round.








Item No. 159 Round, Boneless-The boneless round is the same as Item No. 158 except
that it shall be made boneless. The round bone shall be removed after making a cut along the
natural seam between the knuckle and the sartorius muscle of the top round. All cartilage,
heavy connective tissue, and the thick opaque portion of the gracilis membrane shall be
removed. The thick tendinous ends of the shank shall be removed by cutting back until a
cross-sectional cut shows at least 75 percent lean.

Item No. 160 Round, Shank Off, Partially Boneless-This item is prepared from Item No.
158. The shank shall be removed along the natural seam between the shank meat and the
heel gastrocnemiuss muscle). The aitch bone and tail bones and the thick opaque portion of
the gracilis membrane shall be removed. The round bone shall be left in the round.

Item No. 161 Round, Shank Off, Boneless-This item is the same as Item No. 160 except
that it shall be made boneless. The round bone shall be removed as described in Item No.
159.

Item No. 163 Round, Shank Off, 3-Way Boneless-This item is the same as Item No. 161
except that it shall be separated into 3 pieces; Knuckle Item No. 167, Top (Inside) Round -
Item No. 168, and Bottom (Gooseneck) Round Item No. 170. The round bone shall be
removed as described in Item No. 159. The top round and the knuckle shall be separated from
the bottom round along the natural seams between these sections. The top round, bottom
round, and knuckle shall be individually wrapped and packed in the same container.

Item No. 164 Round, Rump and Shank Off-This item is prepared from Item No. 158 by
removing the shank and rough rump. The shank is removed as described in Item No. 160. The
rough rump is removed by a straight cut perpendicular to the outer skin surface immediately
posterior to and parallel with the long axis of the exposed surface of the aitch bone, leaving
no part of the aitch bone in the round. The separation of the rump from the round is com-
pleted by sawing through the round bone (femur).

Item No. 165 Round, Rump and Shank Off, Boneless-This item is the same as Item No.
164 except that it shall be made boneless. The round bone (femur) shall be removed as
described in Item No. 159. The kneecap (patella) and surrounding heavy connective tissue
shall be removed. The thick opaque portion of the gracilis membrane shall be removed.

Item No. 165A Round, Rump and Shank Off, Boneless, Special-This item is prepared
from Item No. 161. The rump shall be removed by a straight cut through the bottom round
perpendicular to the outer skin surface starting along the inner, anterior edge of the top
round.

Item No. 165B Round, Rump and Shank Off, Boneless, Tied, Special-This item is the
same as Item No. 165A except that it shall be tied girthwise and lengthwise.

Item No. 166 Round, Rump and Shank Off, Boneless, Tied-This item is the same as
Item No. 165 except that it shall be tied girthwise and lengthwise.

Item No. 166A Round, Rump Partially Removed, Shank Off-This item is the same as
Item No. 164 except that part of the rump shall be removed as follows. The aitch bone and tail
bones shall be removed. The rump shall be removed by a straight cut beginning at the
anterior end of the protuberance of the femur bone and which also is perpendicular to the
outer skin surface and perpendicular to the length of the round bone.

Item No. 167 Knuckle-The knuckle is that portion of Item No. 158 that is ventral to the
round bone and is prepared as described in Item No. 163. When smaller roasts are specified,







the knuckle shall be separated by a straight, lengthwise cut which is reasonably per-
pendicular to the outer skin surface.

Item No. 167A Knuckle, Special-This item is the same as Item No. 167 except that the
outside "skin" tissue, fat, and the overlying muscle (tensor fasciae latae) shall be removed
along the natural seam separating them from the knuckle. When smaller roasts are specified,
the knuckle shall be separated by a straight, lengthwise cut which is reasonably per-
pendicular to the outer skin surface.

Item No. 168 Top (Inside) Round-The top round is the inside portion of Item No. 158 that
is posterior to the round bone and is prepared as described in Item No. 163. When smaller
roasts are specified, the top round shall be separated by not more than 2 lengthwise cuts and
subsequent cuts, if necessary, shall be made girthwise. All cuts shall be made reasonably
perpendicular to the outer skin surface.

Item No. 170 Bottom (Gooseneck) Round-The bottom round is the outside portion of
Item No. 158 that is posterior to the round bone and is prepared as described in Item No. 163.
The heavy connective tissue on the edge of the bottom round adjacent to the knuckle shall be
removed.

Item No. 170A Bottom (Gooseneck) Round, Heel Out-This item is the same as Item No.
170 except that the heel gastrocnemiuss muscle) is removed along the natural seam
separating it from the eye muscle (semitendinosus) and the outside muscle (biceps femoris).
When smaller roasts are specified, the rump shall be removed by a cut approximately
perpendicular to the length of the bottom round. The remaining portion shall be divided by a
cut(s) approximately parallel with the bottom round length. All cuts shall be made reasonably
perpendicular to the outer skin surface.

Item No. 171 Bottom (Gooseneck) Round, Untrimmed-The bottom round is the outside
portion of Item No. 158 that is posterior to the round bone and is prepared as described in
Item No. 163.

Item No. 171A Bottom (Gooseneck) Round, Untrimmed, Heel Out-This item is the
same as Item No. 171 except that the heel gastrocnemiuss muscle) is removed along the
natural seam separating it from the eye muscle (semitendinosus) and the outside muscle
(biceps femoris). When smaller roasts are specified, the rump shall be removed by a cut
approximately perpendicular to the length of the bottom round. The remaining portion shall be
divided by a cut(s) approximately parallel with the bottom round length. All cuts shall be made
reasonably perpendicular to the outer skin surface.

Item No. 171B Outside Round-This item is prepared from Item No. 171A by removing the
eye muscle along the natural seam separating it from the outside muscle.

Item No. 171C Eye of Round-The eye of round is prepared as described in Item No.
171B.

Item No. 172 Full Loin, Trimmed-The trimmed full loin is that portion of the hindquarter
remaining after the removal of the Round, Primal Item No. 158, flank, hanging tender,
kidney knob, and excess fat from both the lumbar and sacral regions on the inner surface of
the loin. The kidney knob and the fat lying closely around the kidney shall 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 shall be removed.
The flank shall be removed by a straight cut perpendicular to the outer skin surface from a
point on the round end no more than one inch from the ventral edge of the sirloin through a







point on the 1 3th rib which is not more than 10 inches from the center of the protruding edge
of the 13th thoracic vertebra. The fat shall be trimmed from the internal lumbar section of the
loin with the full loin lying unsupported with the outer skin surface down on a flat surface.
The fat above a plane parallel to the surface of the cutting bench and level with the protruding
edge of the chine bone shall be removed. Another cut shall 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 1 inch in
thickness.

Item No. 173 Short Loin-The short loin is the anterior portion of Item No. 172. It is
separated from the Sirloin Item No. 181 by a straight cut perpendicular to the outer skin
surface and perpendicular to the split surface of the lumbar vertebrae through a point
immediately anterior to the hip bone leaving no part of the hip bone and related cartilage in
the short loin.

Item No. 174 Short Loin, Short-Cut-This item is the same as Item No. 173 except that
the flank edge is removed by a straight cut perpendicular to the outer skin surface from a
point on the rib end which is not more than 3 inches from the outer tip of the loin eye muscle
through a point on the sirloin end which is not more than 2 inches from the outer tip of the
loin eye muscle.

Item No. 175 Strip Loin-The strip loin is prepared from the Short Loin Item No. 173. The
short tenderloin is removed. (As an alternative, the tenderloin may be removed from the full
loin before removing the sirloin.) 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. The flank edge shall be removed by a straight cut per-
pendicular to the outer skin surface from a point on the rib end which is not more than 6
inches from the outer tip of the loin eye muscle through a point on the sirloin end which is
not more than 4 inches from the outer tip of the loin eye muscle.

Item No. 176 Strip Loin, Boneless-The boneless strip loin is the same as Item No. 175
except that all bones and cartilage shall be removed.

Item No. 177 Strip Loin, Intermediate-This item is the same as Item No. 175 except that
the flank edge is removed by a straight cut perpendicular to the outer skin surface from a
point on the rib end which is not more than 4 inches from the outer tip of the loin eye muscle
through a point on the sirloin end which is not more than 3 inches from the outer tip of the
loin eye muscle.

Item No. 178 Strip Loin, Intermediate, Boneless-This item is the same as Item No. 177
except that all bones and cartilage shall be removed.

Item No. 179 Strip Loin, Short Cut-This item is the same as Item No. 175 except that the
flank edge is removed by a straight cut perpendicular to the outer skin surface from a point on
the rib end which is not more than 3 inches from the outer tip of the loin eye muscle through
a point on the sirloin end which is not more than 2 inches from the loin eye muscle.

Item No. 180 Strip Loin, Short Cut, Boneless-This item is the same as Item No. 179
except that all bones and cartilage shall be removed.

Item No. 181 Sirloin-The sirloin is the posterior portion of the Full Loin, Trimmed Item
No. 172. It is separated from the Short Loin Item No. 173 as described in that item.







Item No. 182 Sirloin Butt, Boneless-The boneless sirloin butt is the same as Item No.
181 except that the bones and the butt tenderloin shall be removed.

Item No. 183 Sirloin Butt, Trimmed-This item is prepared from Item No. 182. The flap
muscle (obliquus abdominis internus) and underlying membrane shall be removed. The fat on
the ventral and anterior sides shall be trimmed to the specified surface fat thickness.
However, the pocket of fat within the bottom sirloin and adjacent to the top sirloin need not
be trimmed to the specified surface fat thickness but shall be trimmed only to a smooth even
surface. The heavy connective tissue adjacent to the sacral vertebrae shall be removed.

Item No. 184 Top Sirloin Butt-The top sirloin butt is prepared from Item No. 182. The top
and bottom sirloin butts shall be separated by a straight cut along the natural seam and
continuing in the same plane to the outside surface completing the separation and leaving a
portion of the bottom sirloin butt attached to the top sirloin butt. The heavy connective tissue
adjacent to the sacral vertebrae shall be removed. If specified, roasts shall be tied parallel to
the cut surface made by separating the loin from the round.

Item No. 185 Bottom Sirloin Butt-The bottom sirloin butt is that portion of Item No. 182
remaining after removal of the top sirloin butt as described in Item No. 184.

Item No. 185A Bottom Sirloin Flap-This item is the loosely attached muscle (obliguus
abdominis internus) on the inner surface of the bottom sirloin butt. Practically all of the
surface fat and connective tissue shall be removed.

Item No. 185B Bottom Sirloin Ball Tip-This item is that portion of the knuckle muscles in
the posterior end of the bottom sirloin butt. The ball tip shall be removed from the bottom
sirloin butt along the natural seam. Surface fat thickness shall not exceed an average of 1 /4
inch.

Item No. 185C Bottom Sirloin Triangle-This item is the triangular shaped muscle (tensor
fasciae latae) in the ventral end of the bottom sirloin butt. Surface fat thickness on the
triangle shall not exceed an average of 1/2 inch.

Item No. 185D Bottom Sirloin Triangle, Defatted-This item is the same as Item No.
185C except that practically all of the surface fat and membranous tissue shall be removed.

Item No. 186 Bottom Sirloin Butt, Trimmed-The trimmed bottom sirloin butt is the same
as Item No. 185 except that the flap muscle and the underlying membrane shall be removed.
The fat on the ventral and anterior sides and the pocket of fat on the inside shall be trimmed
to the specified surface fat thickness. If specified, roasts shall be tied parallel to the cut
surface made by separating the loin from the round.

Item No. 189 Full Tenderloin-The tenderloin is removed from the full loin intact. Surface
fat shall not exceed 3/4 inch in thickness on the butt end up to the point where the large
lymph gland is exposed. The fat shall then be tapered down to the lean at a point not beyond
3/4 of the length of the tenderloin measured from the butt end. The tenderloin shall be
trimmed free of ragged edges. Tenderloins with scores exceeding 1/2 inch in depth are not
acceptable.

Item No. 189A Full Tenderloin, Defatted-The defatted tenderloin is prepared from Item
No. 189 by removing all surface fat including the fat lying between the main body of the
tenderloin and the wing muscle iliacuss). The side strip muscle and underlying fat may remain
if firmly attached to the main body of the tenderloin. Tenderloins with scores exceeding 1 /2
inch in depth are not acceptable.







Item No. 190 Full Tenderloin, Special-This item is the same as Item No. 189 except that
the side strip muscle and all fat shall be removed. Other loose tissue shall be removed but the
principal membranous tissue over the tenderloin muscle shall remain intact. Tenderloins with
scores exceeding 1/2 inch in depth are not acceptable.

Item No. 190A Full Tenderloin Skinned-This item is the same as Item No. 190 except
that practically all of the membranous tissue over the tenderloin muscle shall be removed.
Tenderloins with scores exceeding 1/2 inch in depth are not acceptable.

Item No. 191 Butt Tenderloin-The butt tenderloin is that portion of the tenderloin muscle
removed from a Sirloin Item No. 181. The tenderloin shall be trimmed so that the fat does
not exceed 3/4 inch in thickness at any one point. The large lymph gland shall be exposed.
The tenderloin shall be trimmed free of all ragged and thin edges. Tenderloins with scores
exceeding 1/2 inch in depth are not acceptable.

Item No. 192 Short Tenderloin-The short tenderloin is that portion of the tenderloin
muscle removed from the Short Loin Item No. 173. The fat on the short tenderloin shall not
exceed 1/2 inch in thickness at the sirloin end and shall be tapered down to the lean at a
point not more than half the length of the short tenderloin measured from the sirloin end. The
short tenderloin shall be trimmed free of all ragged and thin edges. Tenderloins with scores
exceeding 1/2 inch in depth are not acceptable.

Item No. 193 Flank Steak-The flank steak is the flat muscle rectuss abdominis) embedded
in the inside of the cod or udder end of the flank and is obtained by stripping the serious
membrane from over the flank steak, loosening the narrow end of the muscle, and separating
it from the thick membrane which lies underneath. The flank steak shall be practically free
from fat and membranous tissue.



DETAILED REQUIREMENTS FOR PORTION-CUT PRODUCTS
Item No. 1100 Cubed Steaks-Cubed steaks may be produced from any boneless meat
from the beef carcass which is reasonably free of membranous tissue, 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 reasonably uniform in shape, i.e., practically square, round
or oval. After cubing, surface fat on the edge of the cubed steaks shall not exceed 1/2 inch in
width at any one 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 steak
shall not break when suspended from any point 1/2 inch from the outer edge of the steak.

Item No. 1101 Cubed Steaks, Special-Special cubed steaks shall meet all the require-
ments for Item No. 1100 except that they shall be produced only from muscles contained in
the round, loin, rib, or square-cut chuck. Knitting of two or more pieces or folding of the meat
is not acceptable.

Item No. 1102 Braising Steaks, Swiss-Braising steaks shall be produced from any part of
any one or any combination of the following boneless cuts of beef:
Item No. 112 Ribeye Roll
Item No. 114 Shoulder Clod
Item No. 167 Knuckle
Item No. 168 Top Round







Item No. 170A Bottom Round, Heel Out
Item No. 180 Strip Loin, Short Cut, Boneless
Item No. 184 Top Sirloin Butt
Item No. 186 Bottom Sirloin Butt, Trimmed

Each braising steak shall be practically free of fat on at least 1/2 of the circumference and
the surface fat on the remaining half of the circumference shall not exceed 1/2 inch at any
one point. If specified by the purchaser, each steak shall be mechanically tenderized using
machines designed for this purpose. Knitting of two or more pieces of meat or folding of the
meat is unacceptable.

Item No. 1103 Rib Steaks-Rib steaks shall be prepared from a Rib, Primal Item No. 103.
The short ribs on individual steaks shall be removed at a point which is not more than 3
inches from the outer tip of the ribeye muscle. All muscles above the major ribeye muscle, fat
overlying these muscles, the blade bone and cartilage, the feather bones, and the backstrap
shall be removed.

Item No. 1103A Rib Steaks, Boneless-Boneless rib steaks shall be prepared as described
in Item No. 1103 except that all bones and rib fingers (intercostal meat) shall be removed.

Item No. 1112 Ribeye Roll Steaks-Ribeye roll steaks shall be prepared from a Ribeye
Roll Item No. 112.

Item No. 1112A Ribeye Roll, Up-On Steaks-This item shall be prepared from a Ribeye
Roll, Lip-On Item No. 112A. The "lip" shall be firmly attached.

Item No. 1136 Ground Beef Patties, Regular-This item shall be prepared from Ground
Beef, Regular Item No. 136. The ground beef 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 beef previously accepted in the fresh state may be used.

Item No. 1136A Ground Beef Patties, Regular TVP Added-This item is the same as Item
No. 1136, except that is shall be prepared from Ground Beef, TVP Added Item No. 136A.

Item No. 1137 Ground Beef Patties, Special-This item is the same as Item No. 1136,
except that it shall be prepared from Ground Beef, Special Item No. 137.

Item No. 1167 Knuckle Steaks-Knuckle steaks shall be prepared from a Knuckle,
Trimmed Item No. 167A. The knuckle may be separated lengthwise into sections to
accommodate the cutting of specified portion-size steaks.

Item No. 1168 Top (Inside) Round Steaks-Top round steaks shall be prepared from a Top
Round Item No. 168. The top round may, be separated lengthwise into sections to
accommodate the cutting of specified portion-size steaks.

Item No. 1170 Bottom (Gooseneck) Round Steaks-Bottom round steaks shall be
prepared from a Bottom Round, Heel Out Item No. 170A. The bottom round may be
separated lengthwise into sections to accommodate the cutting of specified portion-size steaks.

Item No. 1173 Porterhouse Steaks-Porterhouse steaks shall be prepared from a Short
Loin Item No. 173 or a portion thereof. The flank edge on individual steaks shall be removed







at a point which is not more than 4 inches from the outer tip of the loin eye muscle. The
diameter of the tenderloin muscle shall be not less than 1-1/4 inches when measured
through the center of the tenderloin, parallel to the backbone.

Item No. 1173A Porterhouse Steaks, Intermediate-This item is the same as Item No.
1173 except the flank edge on individual steaks shall be removed at a point which not more
than 3 inches from the outer tip of the loin eye muscle.

Item No. 1173B Porterhouse Steaks, Short Cut-This item is the same as Item No. 1173
except the flank edge on individual steaks shall be removed at a point which is not more than
2 inches from the outer tip of the loin eye muscle.

Item No. 1174 T-Bone Steaks-T-Bone steaks shall be prepared from a Short Loin Item
No. 173 or a Short Loin, Short Cut Item No. 174 or a portion thereof. The flank edge on
individual steaks shall be removed at a point which is not more than 3 inches from the outer
tip of the loin eye muscle. The diameter of the tenderloin muscle shall be not less than 1/2
inch when measured through the center of the tenderloin, parallel with the backbone.

Item No. 1174B T-Bone Steaks, Short Cut-This item is the same as Item No. 1174
except the flank edge on individual steaks shall be removed at a point which is not more than
1 inch from the outer tip of the loin eye muscle.

Item No. 1177 Strip Loin Steaks, Bone-In, Intermediate-Intermediate strip loin steaks
shall be prepared from a Strip Loin Item No. 175. The flank edge on individual steaks shall
be removed at a point which is not more than 3 inches from the outer tip of the loin eye
muscle.

Item No. 1178 Strip Loin Steaks, Boneless, Intermediate-Intermediate, boneless, strip
loin steaks are prepared from a Strip Loin, Boneless Item No. 176. The flank edge on
individual steaks shall be removed at a point which is not more than 3 inches from the outer
tip of the loin eye muscle.

Item No. 1179 Strip Loin Steaks, Bone-In, Short Cut-This item is the same as Item No.
1177 except that the flank edge on individual steaks shall be removed at a point which is not
more than 2 inches from the outer tip of the loin eye muscle.

Item No. 1179A Strip Loin Steaks, Bone-In, Extra Short Cut-This item is the same as
Item No. 1177 except the flank edge on individual steaks shall be removed at a point which is
not more than 1 inch from the outer tip of the loin eye muscle.

Item No. 1179B Strip Loin Steaks, Bone-In, Special-This item is the same as Item No.
1177 except the flank edge on individual steaks shall be removed at a point beyond the outer
tip of the loin eye muscle which is not more than the specified thickness of surface fat.

Item No. 1180 Strip Loin Steaks, Boneless, Short Cut-This item is the same as Item No.
1178 except the flank edge on individual steaks shall be removed at a point which is not more
than 2 inches from the outer tip of the loin eye muscle.

Item No. 1180A Strip Loin Steaks, Boneless, Extra Short Cut-This item is the same as
Item No. 1178 except the flank edge on individual steaks shall be removed at a point which is
not more than 1 inch from the outer tip of the loin eye muscle.

Item No. 1180B Strip Loin Steaks, Boneless, Special-This item is the same as Item No.
1178 except the flank edge on individual steaks shall be removed ata point which is not more







than the specified thickness of surface fat from the outer tip of the loin eye muscle.

Item No. 1184 Top Sirloin Butt Steaks-Top sirloin butt steaks shall be prepared from a
Top Sirloin Butt Item No. 184. The last steak on the round end of the top sirloin butt con-
taining an excessive amount of ligaments and connective tissue shall be removed. The bone-
less 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 resulting from separating the loin from the round.

Item No. 1184A Top Sirloin Butt Steaks, Semi-Center Cut-Semi-center cut top sirloin
steaks shall be prepared from a Top Sirloin Butt Item No. 184. All muscles except the
longissimus dorsi, gluteus medius, and the biceps femoris shall be removed. All other cutting
and trimming requirements are those specified in Item No. 1184.

Item No. 1184B Top Sirloin Butt Steaks, Center Cut-Center cut top sirloin butt steaks
shall be prepared from a Top Sirloin Butt Item No. 184. All muscles except the gluteus
medius shall be removed. All other cutting and trimming requirements are those specified in
Item No. 1184.

Item No. 1189 Tenderlon Steaks-Tenderloin steaks shall be prepared from a Full Tender-
loin Item No. 189 or a portion thereof. The cut surface of the major tenderloin muscle at the
butt end shall not be less than 1-1/2 inches at its narrowest diameter. The narrowest
diameter of other steaks shall be not less than 1 inch exclusive of surface fat. On individual
steaks when the side strip muscle and underlying fat are not firmly attached, these shall be
removed. The individual steaks shall have not more than an average of 1/4 inch surface fat
(1/2 inch maximum at any one point) on surfaces where fat is present.

Item No. 1189A Tenderloin Steaks, Defatted-Defatted tenderloin steaks shall be
prepared from a Tenderloin, Defatted Item No. 189A or any portion thereof. The cut
surface of the major tenderloin muscle at the butt end shall not be less than 1-1/2 inches at
its narrowest diameter. The narrowest diameter of other steaks shall not be less than 1 inch.
On individual steaks when the side strip muscle and underlying fat are not firmly attached,
these shall be removed.

Item No. 1190 Tenderloin Steaks, Special-Special tenderloin steaks shall be prepared
from a Full Tenderloin, Special Item No. 190 or a portion thereof. The cut surface of the
major tenderloin muscle at the butt end shall not be less than 1-1/2 inches in its narrowest
diameter. The narrowest diameter of other steaks shall be not less than 1 inch.

Item No. 1190A Tenderloin Steaks, Skinned-Skinned tenderloin steaks shall be
prepared from a Full Tenderloin, Skinned Item No. 190A or a portion thereof. The cut
surface of the major tenderloin muscle at the butt end shall not be less than 1-1/2 inches in
its narrowest diameter. The narrowest diameter of other steaks shall not be less than 1 inch.






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