Institutional meat purchase specifications for fresh lamb and mutton

MISSING IMAGE

Material Information

Title:
Institutional meat purchase specifications for fresh lamb and mutton
Physical Description:
v. : ; 28 cm.
Language:
English
Creator:
United States -- Agricultural Marketing Service. -- Livestock Division
United States -- Consumer and Marketing Service. -- Livestock Division
Publisher:
U.S. Dept. of Agriculture, Agricultural Marketing Service, Livestock Division
Place of Publication:
Washington, D.C

Subjects

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

Notes

Issuing Body:
Vols. for <-1960-1970> issued by: the Consumer Marketing Service Livestock Division; <Jan. 1975> by: the Agricultural Marketing Service's Livestock Division.
General Note:
Title varies slightly.
General Note:
"Approved by USDA."

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
oclc - 85241656
ocm85241656
System ID:
AA00010660:00002

Full Text

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U.S. DEPARTMENT OF AGRICULTURE
Consumer and Marketing Service
Livestock Division
Washington, D. C. 20250


AMENDMENT NO. 1
TO
INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS
FOR FRESH LAMB AND MUTTON--SERIES 200 i

This amendment revises page iii and provides for the inc 'I
yield grades in the ordering data to be specified by the T4

Delete page iii, substitute the following:

"ORDERING DATA: TO BE SPECIFIED BY THE PURCHASER

Grade:

The purchaser must specify either (1) a quality grade, or (2)
combination of quality grade and yield grade. Yield grades 1
5 are applicable to all quality grades. However, those yield
indicated by an "X" are in the largest supply.


a
through
grades


USDA GRADES


QUALITY YIELD GRADES
GRADES 1 2 3 4 5
U.S. Prime X X X
U.S. Choice X X X
U.S. Good X X X
U.S. Utility X X
U.S. Cull X X

1The yield 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 greatest
amount of fat trim.


Type:


A Lamb


B Yearling Mutton


C Mutton


Weight Range:


Range 1
Range 2


Range 3
Range 4


State of Refrigeration:


B Frozen


iii"


A


A Chilled




UNIVERSITY OF FLORIDA
1 I Il 1 1 111 1111 1 1 1 Il
3 1262 08591 5949


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