Institutional meat purchase specifications for fresh veal and calf

INSTIT TIONAL MEAT PURCHASE SPECIFICATIONS

FOR FRESH VEAL AND CALF--SERIES 300



APPROVED BY USDA



These specifications contain descriptions of various veal and calf 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--Series 100; Fresh
Lamb and Mutton--Series 200; Fresh Pork--Series 400; Cured, Cured and
Smoked, and Fully-Cooked Pork Products--Series 500; Cured, Dried, and
Smoked Beef Products--Series 600; Edible By-Products--Series 700; Sausage
Products--Series 800; and Portion-Cut Meat Products--Series 1000. Copies
of specifications for these products maybe purchased from the Superintendent
of Documents.


UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
LIVESTOCK DIVISION
WASHINGTON, D.C.



EFFECTIVE SEPTEMBER 1971


For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402 Price 15 cents
Stock Number 0116-0077





INDEX OF PRODUCTS AND WEIGHT RANGE TABLE


WEIGHT RANGE FOR CARCASSES AND WHOLESALE AND FABRICATED CUTS


Item Product Range 1 Range 2 Range 3
No. Veal Calf Veal Calf Veal Calf


Carcass
Carcass, Fabricated
Carcass, Boneless
Side
Foresaddle
Bracelet (Double)
Hotel Rack, Trimmed (Double)
Chucks and Plates (Double)
Chucks, Regular (Double)
Square-Cut Chucks (Double)
Shoulder Clod
Square-Cut Chuck, Bnls.
(Clod Out)
Foreshank
Breast
Hindsaddle
Loin, Regular (Double)
Loin, Trimmed (Double)
Full Loin, Trimmed (Single)
Leg, (Double)
Leg, Oven-Prepared, Bnls.
(Single)
Leg, Shank Off, Bnls.
(Single
Leg, Rump and Shank Off
(Single)
Leg, Rump and Shank Off,
Bnls. (Single)
Leg, Short-Cut (Single)
Back, Regular
Back, Trimmed
Hindsaddle, Long-Cut,
Regular
Hindsaddle, Long-Cut
Trimmed


Pounds Pounds

60-100 125-175
57-95 119-165
46-77 96-135
30-50 63-88
31-51 64-89
6-10 12-17
5-8 9-13
26-43 54-75
25-42 52-73
14-24 29-42
2-3- 4-6
10-19 23-33

1-2 22-32
31-6 7-91
7-9
29-49 61-86
5-9 11-16
4-7 9-12
6-9 11-15
24-40 50-70
9-15 18-26


7-11

4-8

31-7

9-16
11-19
9-15
35-58

33-55


13-19

9-13

7-12

20-28
22-30
18-25
73-102

69-96


Pounds

100-140
95-133
77-108
50-70
51-71
10-13
8-11
43-61
42-58
24-33
31-42
19-26

2-3
6-71
49-69
9-13
7-10
9-12
40-56
15-21

11-15

8-10

7-9

16-23
19-26
15-20
58-81


Pounds

175-225
165-214
135-173
88-113
89-115
17-21
13-17
75-97
73-93
42-53
6-7 1
33-41

3 -41
9i-12
86-110
16-19
12-16
15-19
70-90
26-33

19-24

13-17

12-15

28-36
30-42
25-33
102-131


55-77 96-124


Pounds

140-175
133-165
108-134
70-88
71-89
13-17
11-13
61-75
58-73
33-42
41-6
26-33

3-3A
71-91
69-86
13-16
10-12
12-15
56-70
21-26


Pounds

225-275
214-261
173-212
113-138
115-140
21-26
17-21
97-118
93-114
53-65
7i-9
41-51
1 1
4T-52
12- 15
110-135
19-25
16-19
19-24
90-110
33-40


15-19 24-29

10-13 17-20


9-12

23-28
26-31
20-25
81-100

77-96


15-18

36-44
42-51
33-40
131-160

124-151


Note: When single forces, hotel racks, chucks and plates, square-cut chucks, hinds, loins,
backs, legs, etc., are specified their respective weight shall be one-half of that
prescribed for double (i.e. in pairs) cuts.
Note: The weights of the various wholesale, fabricated, and boneless cuts as shown in weight
range group in the above table are those usually produced from carcasses of the weights
indicated in the corresponding weight range groups. It should not be expected that all
carcasses whose weight is within one of the indicated weight ranges will always produce
cuts within the weight ranges shown. Neither should it be expected that cuts of the
weights shown in each weight range will always originate from carcasses in the indicated
weight range. Therefore, in ordering cuts purchasing officials should order the specific
weight range(s) desired without regard to the carcass weights shown in the various
ranges.
Note: Because it is impractical to list all weights that purchasers may desire, those identi-
fied in the index table are suggested only. Other weight ranges may be ordered, if
desired.






ORDERING DATA:


TO BE SPECIFIED BY THE PURCHASER


Grade:


U. S. Prime
U. S. Choice


U. S. Good
U. S. Standard


U. S. Utility
U. S. Cull


Class

A-Veal
B-Calf


Weight Range:


Range
Range
Range


State of Refrigeration:


A. Chilled
B. Frozen










VEAL SKELETAL CHART
Location,Structure and Names of Bones


Tendon


PELVIC
BONE


BACK BONE::
lumbar vertebrael61 .

FEATHER BONES
spinous processes '..

BACK BONE *..
thoracic vertebrae (13)

BLADE BONE
CARTLAGE'.-.


............... HIND SHANK BONE
tibia
fibula

.............. STIFLE JO INT





KNEE CAP
patella
...... ROUND BONE
femur







......... RIB CARTILAGES
coastal cartilages


l ,c u r .,. ,,I r ..i.i.... L 5i.1, k 51. ? iL'.1 i ,- J






INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS

FOR FRESH VEAL AND CALF--SERIES 300

APPROVED BY USDA

DETAILED REQUIREMENTS

Material. The veal and calf product items described herein must be derived from sound,
well-dressed, unsplit veal or calf carcasses without the hide and caul fat; from sound,
split sides; or from sound, well-trimmed wholesale market cuts derived from such car-
casses. Unless otherwise specified, the wholesale and fabricated cuts are double cuts.
Single cuts are produced by splitting or sawing and cutting through the median section of
the long axis of the spinal processes and related attachments of flesh and bone joining
the pair of such cuts. Veal or calf cuts which have been excessively trimmed in order to
meet specified weights, or are substandard according to the specifications for any rea-
son are excluded. The veal and calf must be free of objectionable odors, blood clots,
scores and mutilations (other than slight), discoloration, ragged edges, superficial ap-
pendages, blemishes, deterioration, damage, or mishandling. The veal and calf also must
be free from bruises, evidence of freezing or defrosting and must be in excellent con-,
dition to the time of delivery.

Item No. 300 Carcass A veal or calf carcass consists of the entire unsplit, well-
dressed carcass, with not to exceed 2 tail (caudal) vertebrae and without the hide and
caul fat. Practically all mediastinal tissue and heart fat usually present in the lower
thorax (1st rib and sternum region) and bloody tissue and frayed ends, such as are
usually at the neck, must be closely removed and excluded. The skirt (diaphragm) and
the hanging tender may be removed in whole or in part.

Item No. 301 Carcass, Fabricated The carcass is separated into sides by neatly
and uniformly splitting or sawing and cutting lengthwise centrally through the spine of
the carcass. Each side is divided into a forequarter'and hindquarter by cutting between
the 12th and 13th ribs, keeping the knife firmly against the 12th rib, following the curva-
ture of the ribs, and continuing the cut through the cartilage and meat of the flank at an
approximate right angle to the chine bone, then cutting through the chine ,boe* between
the 12th and 13th ribs. The bones of the foreshank are completely removed by cutting on
each side of the bone from the elbow to the knee joint, on the inside of the shank, and
cutting under the bone so as to leave the shank meat in one piece and attached to the
forequarter. The cords at the knee are severed where they join the lean meat. The
bones of the hind shank are completely removed by cutting on each side of the bone from
the stifle to the hock joint on the inside of the shank, and cutting under the bone so as to
leave the meat of the hind shank in one piece and attached to the hindquarter. The cords
at the hock joint, including the gambrel cord, are severed where they join the lean meat.
Ragged or loose pieces of foreshank or hindshank meat must be removed and excluded.

Item No. 302 Carcass, Boneless All cuts of the carcass must be used in the propor-
tion in which they exist in the carcass except that tenderloins, flanks, navels, briskets,
shanks, skirts, hanging tenders, necks or rib fingers may be excluded at the contractor's
option. Under no circumstances, can one of the above mentioned cuts be substituted for
another; that is, if flanks are excluded a like quantity of navels cannot be substituted.
Carcasses on which any appreciable amount of meat has been removed from the primal
cuts (loins, ribs, rounds, or chucks) may not be used. Use of carcasses with other cuts
from which extensive amounts of lean have been removed is permissable.

All bones, bone slivers, kidney knobs, and cartilages must be removed and car-
casses must be boned so as to leave all boneless cuts as nearly intact as possible. The
total fat content of the boneless veal must be determined visually and must not exceed
10 percent.


- 1 -






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

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

The hindquarter is made into the following boneless cuts, together with such boneless
trimmings as are normally produced in the boning operation: strip loin, sir-butt, tender-
loin, rump, flank, shank, and the inside, outside, and knuckle of the round. In addition
to all bones, bone slivers, and cartilages, the following parts shall be removed and
excluded:

1. The white tissue on the gracilis muscle on the inside round;
2. The white, fibrous sheet on the boned surface of the sir-butt and rump;
3. The heavy connective tissue on the edge of the outside round adjacent to the
knuckle;
4. The popliteal and prefemoral lymph glands;
5. The fibrous tissue over the outside of the knuckle and the white tissue (perios-
teum) remaining on the knuckle where removed from the femur (round bone);
6. The kneecap (patella) and surrounding heavy connective tissue.
7. The serious membrane (peritoneum) over the inside of the flank.
8. The heavy sheet of connective tissue (abdominal tunic) between the muscles of
the flank;
9. The strip of heavy connective tissue along the lower edge of the flank;
10. The tendon ends of the shank to a point at which the cross-section is at least 75
percent muscle;
11. All udders, cod fat, pizzle ends, kidneys, kidney fat, and pelvic fat;
12. Blood vessels and all heavy external and internal connective tissue in the hanging
tenders;

Item No. 303 Side A side consists of the approximate half portion of the carcass pro-
duced by neatly and uniformly splitting or sawing and cutting lengthwise centrally through
the spine of the carcass, thus separating the two sides. The sides must be matched sides
(right and left sides from the same carcass) insofar as practicable. The sides may, at
the contractor's option, be divided into a forequarter and hindquarter by cutting between
the 12th and 13th ribs, the 13th rib remaining with the hindquarter.

Item No. 304 Foresaddle The foresaddle is the unsplit anterior portion of the unsplit
carcass remaining after the severance of the 1-rib hindsaddle by "ribbing" the carcass,
that is, separating the foresaddle from the hindsaddle by cutting between the 12th and
13th ribs, and continuing the cut between the flank and plate portions at approximate
right angles to the spine. Practically all mediastinal tissue, heart fat, bloody neck meat,
and the skirt must be removed and excluded.


- 2 -





Item No. 305 Bracelet (Double) The bracelet is the double hotel rack and attached
plates remaining all in one piece after separating the same from the double chuck por-
tion by cutting reasonably straight across and through the foresaddle at right angles to the
spine between the 5th and 6th ribs so that the 6th through the 12th ribs remain in the hotel
rack. The Bracelet (Double) requires not further trimming.

Item No. 306 Hotel Rack, Trimmed (Double) The trimmed hotel rack is that portion
of the Bracelet (Double) Item No. 305 remaining after the breast portions have been
removed. The breast portions must be removed from racks by starting a cut on the
12th rib not more than 4 inches from the extreme outer tip of the rib eye muscle, and
continuing it in a straight line to a point on the 6th rib not more than 4 inches (measured
in a straight line) from the extreme outer tip of the rib-eye muscle.

Item No. 307 Chucks and Plates (Double) The chucks and plates (double) are that
portion of the foresaddle remaining after the removal of the Hotel Rack (Trimmed) -
Item No. 306.

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

Item No. 309 Square-Cut Chucks (Double) The square-cut chucks (double) are that
portion of the Chuck, Regular Item No. 308 remaining after the removal of the fore-
shank and brisket, and is obtained by a straight cut perpendicular to the outer skin
surface which passes through the cartilagenous juncture of the first rib and the anterior
extremity of the sternum (manubrium or breast bone cartilage) and is perpendicular to
the long axis of the 5th rib.

Item No. 310 Shoulder Clod The shoulder clod is the large outside muscle which lies
posterior to the elbow joint (lower end of arm bone) and ventral to the medial ridge of
the blade bone. The thick end of the clod includes all muscles overlying the first natural
seam and the thinner end includes all the muscles lying above the rear edge of the
shoulder blade. The clod must be removed in one piece without undue scoring and all
sides must be trimmed so that the clod is not less than 3/4 inch thick at any point. The
heavy tendons at the elbow end of the clod must be removed and excluded.

Item No. 311 Square-Cut Chuck, Boneless (Clod Out) The square-cut chuck must be
made entirely boneless. The shoulder clod is removed, as described in Shoulder Clod -
Item No. 310, and excluded. The remaining meat of the chuck must be left intact in one
piece. In addition to all bones and cartilages, the backstrap, exposed major arteries,
neck meat discolored with blood, and the prescapular lymph gland, located just in front
of the shoulder joint, must be removed and excluded. Boning procedure must be ac-
complished with sufficient care to allow each single cut to retain its identity and to
avoid objectionable scores in the meat.

Item No. 312 Foreshank The foreshank is the foreleg portion remaining intact with
the brisket after removal from the regular chuck in making the Square-Cut Chuck -
Item No. 309. The foreshank must be separated from the brisket by a cut following the
dividing or natural seam and leaving the entire "lip" (web muscle) on the brisket.

Item No. 313 Breast The breast is that portion of the forequarter remaining in one
piece after the removal of the .Foreshank Item No. 312, Square-Cut Chuck Item No.
309, and the Hotel Rack, Tritnmed Item No. 306.

Item No. 330 Hindsaddle The hindsaddle is the posterior portion of the unsplit car-
cass remaining after the removal of the 12 rib Foresaddle Item No. 304.

Item No. 331 Loin, Regular (Double) The regular loin is both loins (double) remain-
ing all in one piece as a pair after separating the same from the Hindsaddle Item






No. 330 at the anterior end of the hip bone leaving all the hip bone in the leg. The cut
must be perpendicular to the outer skin surface and also perpendicular to the backbone.
The regular loin requires no further trimming.

Item No. 332 Loin, Trimmed (Double). The trimmed loin is that portion of the Loin,
Regular Item No. 331 remaining after the flank portions have been removed. The
flank portions must be removed by starting a cut on the 13th rib not more than 4 inches
from the extreme outer tip of the loin eye muscle, and continuing it in a straight line to
a point on the leg end which is not more than 4 inches from the extreme outer tip of the
loin eye muscle. The kidney knobs must be removed and in addition the lumbar fat must
be trimmed from the loin so that the fat does not exceed 1/2 inch in thickness at the butt
end. The fat must then be tapered down to the lean surface at a point not beyond 3/4 of
the length of the entire loin.

Item No. 333 Full Loin, Trimmed (Single). The trimmed, single, full loin is prepared
from one-half the Hindsaddle Item No. 330 after sawing and cutting lengthwise cen-
trally through the spine and is obtained as follows: The untrimmed full loin and flank
is removed from the hindquarter by cutting in a straight line perpendicular to the con-
tour of the outer skin surface. The cut is made on a straight line which starts at a point
on the backbone which is the juncture of the last (5th) sacral vertebra and the first tail
scandal ) vertebra, passes through a second point which is immediately anterior to the
protuberance of the femur bone and exposes the ball of the femur bone and then continues
in the same straight line beyond the second point to complete the cut. The kidney knob
and the fat lying closely around the kidney must be removed by a cut starting at the rear
end of the kidney and slanting directly to the rear edge of the 13th rib, thus leaving the
13th rib practically free of lumbar fat. The hanging tender must be entirely removed at
a point opposite the juncture of the 1st and 2nd lumbar vertebrae. The flank must be re-
moved by a cut starting at a point on the leg end of the full loin which leaves not more
than one-half inch of fat and flank muscle on the ventral edge of the loin end (sirloin) and
continuing in a straight line to a point on the 13th rib which is not more than four inches
measured in a straight line from the extreme outer tip of the rib eye muscle. The fat
must be trimmed from the internal section of the loin with the full loin lying unsupported
with the outer skin surface down on a flat surface. The fat which extends above a flat
plane parallel to the flat surface of the cutting bench and which is level with the pro-
truding edge of the chine bone must be removed. Another cut must be made trimming
and removing all fat which extends above a flat plane using the following two lines as
guides for each edge of the plane: An imaginary line 1 inch above the protruding edge
of the chine bone to a line on the inside of the loin 2 inches from the flank side cut edge.
The fat remaining in the pelvic (sacral) region must not exceed 3/4 inch in depth.

IRem- No. 334 Legs (Double) The legs (double) are that portion of the hindsaddle
remaining after the removal of the Loin, Regular (Double) Item No. 331.

Item No. 335 Leg, Oven-Prepared, Boneless (Single). The oven-prepared single leg
is prepared from one-half the Legs (Double) Item No. 334 after sawing and cutting
lengthwise centrally through the spine. The pelvic bone, back bones, and tail bones
must be closely removed from the rump and sirloin portions of the leg. The shank
bone is removed by cuts starting at the muscular end of the gambrel cord (where the
gambrel cord protrudes from the fleshy base of the leg) to the shank bone, following the
bone to the stifle joint, passing through the joint then removing the shank bone from the
leg. The round bone (femur) is removed by cutting between the inside and knuckle in a
straight line through the natural seam and then closely removing the round bone, knee-
cap, and the adjacent heavy tendons. This leaves the boneless leg intact in one piece.
The boneless leg must be formed into a compact roast and be held intact by individual
loops of strong twine spaced uniformly around it.

Itu- N-. 33A Lep, Shank Off, Boneless (Single). The single leg, shank off, is prepared
from ,re-hjlf the Legs (Double) Item No. 334 after sawing and cutting lengthwise
c-:trally through the spine. The shank meat and all bones must be removed and excluded.
ThI boneless leg, shank off is prepared as described in Leg, Oven-Prepared Item

4-






No. 335, except that the shank meat and shank bone are removed by cutting through the
muscular end of the gambrel cord to the natural seam between the heel gastrocnemiuss)
and the shank meat, following this seam to the stifle joint, passing through the joint and
flesh thus severing the shank meat and shank bone from the boneless leg.

Item No. 337 Leg, Rump and Shank Off (Single). The single leg, rump and shank off is
prepared from one-half the Legs, (Double) Item No. 334 after sawing and cutting length-
wise centrally through the spine. The shank meat, shank bone, the sirloin (loin end), and
the rough rump are removed as follows: The shank meat and shank bone are removed as
described in Leg, Shank Off Item No. 336. The rough rump and sirloin (loin end) are
removed by a straight cut perpendicular to the outer skin surface immediately posterior
and parallel with the long axis of the exposed surface of the aitch bone, leaving no part
of the aitch bone in the leg.

Item No. 338 Leg, Rump and Shank Off, Boneless (Single) The boneless single Leg -
rump and shank off is the same as Item No. 337 except that it must be made completely
boneless. The round bone (femur) is removed by separating the inside and outside (with
the heel attached) by a cut starting at the muscular end of the gambrel cord between the
inside and knuckle and continuing through the natural seam and then closely removing
the round bone. This leaves the boneless leg (rump, sirloin, and shank off), intact in one
piece. The flank, and the fat on any surface (including pelvic, cod or udder fat) in excess
of 1/2 inch must be removed and excluded. The boneless leg must be formed into a com-
pact roast and held intact by individual loops of strong twine spaced uniformly around it.

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

Item No. 340 Back, Regular The regular back is that portion of the carcass remain-
ing all in one piece after the removal of the Chucks, Regular Item No. 308 and the
Legs (Double) Item No. 334. The regular back requires no further trimming.

Item No. 341 Back, Trimmed. The trimmed back is that portion of the Back, Regular -
Item No. 340 remaining after the Breasts and flanks have been removed by a cut
starting at a point on the 6th rib which is not more than 4 inches measured in a straight
line from the extreme outer tip of the rib eye muscle and continuing in a reasonably
straight line to a point on the leg end which is not more than 4 inches measured in a
straight line from the extreme outer tip of the loin eye muscle. The kidney knobs must
be removed and in addition the lumbar fat must be trimmed from the loin so that the
fat does not exceed 1/2 inch in thickness at the loin end. The fat must then be tapered
down to the lean surface at a point not beyond 3/4 of the length of the entire loin.

Item No. 342 Hindsaddle, Long-Cut, Regular The long-cut, regular hindsaddle is
that portion of the carcass remaining after the removal of the Chucks, Regular Item
No. 308. The long-cut regular hindsaddle requires no further trimming.

Item No. 343 Hindsaddle, Long-Cut, Trimmed The long-cut, trimmed hindsaddle is
the Legs (Double) Item No. 334 and the Back, Trimmed Item No. 341 portions of
the carcass all in one piece.


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* U.S. GOVERNMENT PRINTING OFFICE : 1969 0-337-295





































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