Institutional meat purchase specifications for fresh lamb and mutton

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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:
AA00010660:00004

Full Text










INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS

FOR FRESH LAMB AND MUTTON

APPROVED BY USDA




These specifications contain descriptions of various fresh lamb and mutton 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
procurement 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 Beef; 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 products 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 THE PURCHASER


GRADE
Carcasses, Saddles, and Cuts The purchaser shall specify a quality grade and may also
specify a yield grade except that when surface fat thickness is included in the item
description, yield grade shall not be specified.
Roasts The purchaser shall specify a quality grade and may also specify a yield grade.
Portion Cuts and Lamb for Stewing The purchaser shall specify a quality grade.
Ground Lamb The purchaser shall specify a quality grade.
Yield Grades 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. Prime2 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

'The 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 highest amount of fat
trim.
2Prime does not apply to mutton.


CLASS
A Lamb
B Yearling Mutton
C Mutton

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







Ground Lamb 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 patties with a specified
weight or 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.


Number Per Tolerance
10-Pound (over and
No. Per Pound Unit under)


4.0 oz. 4 40 1
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 table. If thickness is specified, the
actual thickness desired must be indicated. 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 IMPS cut should be approximately the
same as 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. or more


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.






FAT LIMITATIONS
Chops:
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 not be more than 3/8
inch.

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 roast item specification.

MATERIAL
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 requirements 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. Except as otherwise provided herein,
the meat shall show no evidence of mishandling and shall be in excellent condition to the
time of delivery.

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 chops 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

Range A Range B Range C Range D
Item
No. Product Lamb Mutton Lamb Mutton Lamb Mutton Lamb Mutton

Pounds Pounds Pounds Pounds Pounds Pounds Pounds Pounds


200 Carcass .................... 30-41
202 Foresaddle ................. 15-21
203 Bracelet (Double)............ 5-6
204 Rib Rack (Double) ........... 3-5
205 Chucks and Plates
(Double) .................. 12-16
206 Chucks (Double) 11-14
207 Square-Cut Shoulders
(Double) .................. 8-10
208 Square-Cut Shoulder,
Boneless ................. 3-4
209 Breast, Flank On ............ 4-6
209A Breast, Flank Off ............ 3-5
210 Foreshank .................. 1-1.5
230 Hindsaddle ................. 15-21
231 Loin (Double) 5-6
232 Loin, Trimmed
(Double) .................. 3-4
233 Leg (Double) ................ 11-14
233A Leg, Lower Shank
Off (Single) ............... 5-7
23JB Leg, Lower Shank Off,
Boneless ................. 4-6
233C Leg, Shank Off
(S ingle)........... ...... 5-7
233D Leg, Shank Off,
Boneless .......... ..... 4-6
233E Hindshank, Heel
Attached ................. Under 1
234 Leg, Oven-Prepared ......... 4-6
234A Leg, Oven-Prepared,
Boneless, & Tied ..........
235 Back ...................... 9-1 2
236 Back, Trimmed .............. 6-8
237 Hindsaddle, Long
Cut ...................... 20-27
238 Hindsaddle, Long Cut,
Trim med ................. 17-23


55-75
28-38
8-11
6-8


22-30
19-26

14-19

6-8
8-11
7-10
2-3
28-38
8-11


41-53
21-27
6-8
5-6


75-95
38-48
11-14
8-10


53-65
27-33
8-10
6-7


95-115
48-58
14-17
10-13


65-75
33-38
10-12
7-8


115-130
58-65
17-19
13-14


16-21 30-38 21-26 38-46 26-30 46-52
14-19 26-33 19-23 33-40 23-27 40-46

10-13 19-24 13-16 24-29 16-19 29-33


4-6
6-7
5-6
1.5-2
21-27
6-8


8-10
11-13
10-12
3-4
38-48
11-14


6-7
7-9
6-8
2-2.5
27-33
8-10


10-12
13-16
12-16
4-5
48-58
14-17


7-8
9-11
8-10
2.5-3
33-38
10-12


12-16
16-18
16-18
5-6
58-65
17-20


6-8 4-5 8-10 5-7 10-12 7-8 12-15
19-26 14-19 26-33 19-23 33-40 23-27 40-46

9-12 7-9 12-15 9-12 15-19 12-Up 19-Up

8-11 6-8 11-13 8-11 13-17 11-Up 17-Up

8-10 7-9 10-12 9-12 12-15 12-Up 15-Up

7-9 6-8 9-11 8-11 11-14 11-Up 14-Up


1-1.5 1-2
8-10 6-8


1.5-3 2-Up 3-Up
10-13 8-9 13-16


9-11 16-18


17-23 12-16 23-29 16-20 29-35 20-23 35-39
11-15 8-11 15-19 11-13 19-23 13-15 23-26


36-49

33-41


27-34 49-62 34-42 62-75 42-49 75-85

23-29 41-52 29-36 52-63 36-41 63-72


NOTE: When single chucks, backs, etc., are specified, their respective weights must be one-half of that prescribed
for double cuts in the table. The weight range of cuts shown in the above table do not necessarily reflect any
relation to the carcass weight ranges. Studies have shown thatal I carcasseswithin a given weight range will
not produce cuts that are uniform in weight. Therefore, in ordering cuts, purchasing officials should specify
the weight ranges(s) desired without regard to the carcass weights shown in the various ranges.






INDEX OF PORTION-CUT PRODUCTS AND WEIGHT RANGE TABLE

Portion Size
Item Product
No. 3 ozs. 4 ozs. 5 ozs. 6 ozs. 7 ozs. 8 ozs. 9 ozs. 10 ozs.


1204 Rib Chops .................... X X X X X X X X
1204A Rib Chops, Frenched ........... X X X X X X
1207 Shoulder Chops................ X X X X X
1232 Loin Chops .................... X X X X X X X
1295 Lamb for Stewing' ............. Amount As Specified
1296 Ground Lamb' ................. Amount As Specified
1296A Ground Lamb Patties ........... Size As Specified



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

'May also be prepared from yearling mutton or mutton as specified, in which case the appropriate
name-Ground yearling mutton, etc.-shall apply.






DETAILED REQUIREMENTS


Item No. 200 Carcass-A lamb, yearling mutton, or mutton carcass is the entire unsplit
carcass. The spleen, bloody tissue and frayed ends at the neck and practically all heart fat
shall be removed. The diaphragm and the hanging tender may be removed.

Item No. 202 Foresaddle-The foresaddle is the anterior portion of the carcass after
severance from the hindsaddle by cutting between the 12th and 13th ribs, the 13th rib
remaining with the hindsaddle. Bloody tissue and frayed ends at the neck and practically all
heart fat shall be removed.

Item No. 203 Bracelet-The bracelet is prepared from Item No. 202 and consists of the rib
rack and plates intact. The chucks shall be separated from the bracelet by a reasonably
straight cut across the foresaddle between the 4th and 5th ribs.

Item No. 204 Rib Rack-The rib rack is prepared from Item No. 203. The plates 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. 205 Chucks and Plates-The chucks and plates are that portion of the foresaddle
remaining after the removal of the Rib Rack Item No. 204.

Item No. 206 Chucks-The chucks are that portion of the foresaddle remaining after the
removal of the Bracelet Item No. 203.

Item No. 207 Square Cut Shoulders-The shoulders are prepared from Item No. 206 and
are obtained by two straight cuts perpendicular to the outer skin surface. The first cut passes
through the cartilaginous juncture of the first rib and the anterior extremity of the sternum
continuing in a straight line to the 4th rib perpendicular to the cut separating the chucks from
the bracelet (this cut severs the foreshanks and briskets from the shoulders). The neck shall
be removed by a second straight cut perpendicular to the neck which leaves not more than 1
inch of neck on the shoulders.

Item No. 208 Square Cut Shoulders, Boneless and Tied-The boneless and tied shoulder
is prepared from one-half of Item No. 207. Boning shall be done by scalping the rib and
backbones. The bladebone shall be removed without cutting through the flesh at the ridge of
the bladebone so as to leave the shoulder meat, including the clod, 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 thickness shall be removed. The
boneless shoulder shall be rolled with the eye muscle lengthwise of the roll and shall be tied
girthwise and lengthwise.

Item No. 209 Breast, Flank On-The breast shall include the flank, plate, and brisket
portions intact.

Item No. 209A Breast, Flank Off-This item is the same as Item No. 209 except that the
flank portion shall be excluded.

Item No. 210 Foreshank-The foreshank is the foreleg portion remaining intact with the
brisket after removal from the chucks in making Square Cut Shoulders Item No. 207. 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. The lower shank bones shall be removed at
the knee.

Item No. 230 Hindsaddle-The hindsaddle is the posterior portion of the carcass
remaining after the removal of the Foresaddle Item No. 202.






Item No. 231 Loin-This item is the anterior portion of Item No. 230. It is separated from
the legs by a straight cut perpendicular to the outer skin surface and perpendicular to the
backbone through a point immediately anterior to the hipbone cartilage.

Item No. 232 Loin, Trimmed-The trimmed loin is prepared from Item No. 231. 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 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. 233 Legs-The legs are that portion of the hindsaddle remaining after the
removal of the Loin Item No. 231.

Item No. 233A Leg, Lower Shank Off (Single)-This item is prepared from one-half of
Item No. 233. The lower hind shank bones shall be removed at the break joint and the gambrel
cord shall be removed.

Item No. 233B Leg, Lower Shank Off, Boneless-This item is the same as Item No. 233A
except that it shall be made boneless. The round bone shall be removed after making a cut
along the natural seam between the inside and knuckle. The kneecap and surrounding heavy
connective tissue shall be removed. The boneless leg shall be tied girthwise and lengthwise.

Item No. 233C Leg, Shank Off (Single)-This item is prepared from one-half of Item No.
233. The shank and the heel portion of the leg shall be removed by a straight cut, approxi-
mately perpendicular to the outer skin surface and to the long axis of the shank bones, which
passes through the stifle joint.

Item No. 233D Leg, Shank Off, Boneless-This item is the same as Item No. 233C except
that it shall be made boneless. The round bone shall be removed after making a cut along the
natural seam between the inside and knuckle. The kneecap and surrounding heavy con-
nective tissue shall be removed. The boneless leg shall be tied girthwise and lengthwise.

Item No. 233E Hindshank, Heel Attached-This item is the shank with heel portion
attached that is removed from the leg in preparing Item No. 233C. The lower hindshank
bones shall be removed at the break joint and the gambrel cord shall be removed.

Item No. 234 Leg, Oven-Prepared, Partially Boneless-The oven-prepared leg is prepared
from one-half of Item No. 233. The pelvic, back, and tail bones shall be removed. The flank,
practically all cod or udder fat, and surface fat in excess of 1/2 inch shall be removed. The
shank shall be removed by a cut along the natural seam between the shank meat and the
heel gastrocnemiuss muscle) and through the stifle joint.

Item No. 234A Leg, Oven-Prepared, Boneless and Tied-This item is the same as Item
No. 234 except that it shall be made boneless. The round bone shall be removed after making
a cut along the natural seam between the inside and the knuckle. The kneecap and
surrounding heavy connective tissue shall be removed. The boneless leg shall be tied
girthwise and lengthwise.

Item No. 235 Back-The back is that portion of the carcass remaining after removal of the
Chucks Item No. 206 and the Legs Item No. 233.

Item No. 236 Back, Trimmed-The trimmed back is prepared from Item No. 235. The
plates and flanks are removed by a straight cut which is not more than 4 inches from the
outer tip of the loin eye muscle. The kidney knobs must be removed and the lumbar fat must
be trimmed so that it does not exceed 1/2 inch in thickness at the leg end. The fat shall be
tapered down to the lean surface at a point not beyond 3/4 of the length of the loin.






Item No. 237 Hindsaddle, Long Cut-The long cut hindsaddle is that portion of the
carcass remaining after removal of the Chucks Item No. 206.

Item No. 238 Hindsaddle, Long Cut, Trimmed-The trimmed, long cut hindsaddle is the
Legs Item No. 233-and the Back, Trimmed Item No. 236 portions of the carcass intact.


DETAILED REQUIREMENTS FOR PORTION-CUT PRODUCTS

Item No. 1204 Rib Chops-Rib chops shall be prepared from a single Rib Rack Item
No. 204. The plate portion on individual chops shall be removed at a point which is not more
than 3 inches from the outer tip of the ribeye muscle. The protruding edge of the dhine bone
shall be removed by sawing at a 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. Rib chops shall have the fell removed.

Item No. 1204A Rib Chops, Frenched-Frenched rib chops shall be prepared asdescribed
in Item No. 1204. In addition, individual chops shall have the meat, including the rib fingers,
removed (frenched) to expose at least one and one-half inches of the end of one rib bone.
Chops having more than one rib bone shall have the rib bone nearest the center of the chop
frenched and the other rib bone shall be removed for the distance that the frenched rib bone
is exposed. The frenched rib chops shall have the fell removed.

Item No. 1207 Shoulder Chops-Shoulder Chops shall be prepared from both the arm and
bladebone sections of a single Shoulder Item No. 207. Armbone 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. 1232 Loin Chops-Loin chops shall be prepared from a single Loin, Trimmed -
Item No. 232. 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. However, a portion of the 13th rib may be present in chops cut from
the rib end. Loin chops shall have the fell removed.

Item No. 1295 Lamb for Stewing-This item may be prepared from any combination of
carcasses or cuts which will produce lamb for stewing 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, and the prescapular lymph gland
shall be removed. Prior to dicing, the 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 fat
content of the meat, determined visually, shall not exceed 20 percent. After being prepared as
described above, the boneless meat shall be 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 the equivalent of not less than a 1/2 inch cube or 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 yearling mutton or mutton. In which case
the name shall be changed to yearling mutton or mutton, as applicable.)

Item No. 1296 Ground Lamb-Ground Land may be prepared from any combination of
carcasses or cuts. Meat with dark discoloration, all bones, cartilage, backstrap, backstrap,
exposed large blood bessels, and the prescapular lymph gland shall be removed. The visual
fat content of the boneless meat, determined prior to grinding, shall not exceed 25 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 lamb 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 lamb shall not be mixed after the final grinding. The boneless meat
shall not exceed 500F. during grinding and packaging.The ground lamb shall be packaged and
packed in the amount specified by the purchaser and packed immediately upon completion of
grinding. (When specified, this item may be prepared from yearling mutton or mutton, in
which case the name shall be changed to yearling mutton or mutton, as applicable.)

Item No. 1296A Ground Lamb Patties-This product shall be prepared from Item No.
1296. The ground meat 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
prepared from yearling mutton or mutton. In which case, the name shall be changed to
yearling mutton or mutton, as applicable.)
















IAITCH B
PELVIC H
BONE
HIP B


LAMB SKELETAL CHART

Location,Structure and Names of Bones

.."'"-............ ..
........... .. Ist phalangeal bone LO W ER
"" ....................... metatarsal bone HI ND
...................... ..tarsal bone SHANK
.N.EE ......--- ...... fibula tarsal bone BONES
..............
., ... ............... .................. BREA K JO IN T


HIND SHANK BONES
tibia
fibula


TAIL BONES... -.
caudal vertebrae 16) **..

BACKBONE .
sacral verteorae(4) ".




BACKBONE '...........
lumbar vertebrae (7)




CHINE BONES .......
bodies of cervical, thoracic, .........
lumbar and sacral vertebrae
FEATHER BONES
spinous processes ..

BACK BONE ...
thoracic vertebrae(13) "'
BLADE BONE
CARTILAGE .....

BLADE BONE
scapula .....
RIDGE OF
BLADE BONE ............


NECK BONES ...-::.-. *
cervical vertebrae 7)
ATLAS BONE ......


...... STIFLE JOINT




K--..KNEE CAP
patella

LEG BONE
femur








....RIB CARTILAGES
..-' costal cartilages



RIB BONES

....... BREAST BONE
sternum


.ELBOW BONE
.."' ulna

.. BREAK JOINT

.....radusFORE SHANK BONES


..metacarpal bone
carpall bones


LOWER
FORE
SHANK
BONES


Courtesy of National Livestock and Meat Board


*-U. S. GOVERNMENT PRINTING OFFICE: 1974-621-501/2961 3-1





UNIVERSITY OF FLORIDA



3 1262 08591 6095



































































'=* i-' '-C .