INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS
FOR FRESH LAMB AND MUTTON--SERIES 200
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 mustbe used with "Insti-
tutional Meat Purchase Specifications--General Requirements for Use Under
USDA Acceptance Service," which may be purchased from the Superintendent
The specifications are one of a series approved for meat and meat products.
Others which are currently available include those for Fresh Beef--Series
100, Fresh Veal and Calf--Series 300, Fresh Pork--Series 400, Cured or
Cured and Smoked and Fully-Cooked Pork Products--Series 500, Sausage
Products--Series 800, and Portion-Cut Meat Products--Series 1000. Copies
of specifications for these products maybe purchasedfrom the Superintendent
cured beef and edible by-products will be available at a
UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
WASHINGTON, D. C.
REVISED NOVEMBER 1968
For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402 Price 10 cents
INDEX OF PRODUCTS AND WEIGHT RANGE TABLE
WEIGHT RANGE FOR CARCASSES AND WHOLESALE AND FABRICATED CUTS
Item Range 1 Range 2 Range 3 Range 4
No. Lamb Mutton Lamb Mutton Lamb Mutton Lamb Mutton
200 Carcass 30-41 55-75 41-53 75-95 53-65 95-115 65-75 115-130
201 Carcass, Fabricated
202 Foresaddle 15-21 28-38 21-27 38-48 27-33 48-58 33-38 58-65
203 Bracelet, (Double) 5-6 8-11 6-8 11-14 8-10 14-17 10-12 17-19
204 Hotel Rack, Trimmed 3-5 6-8 5-6 8-10 6-7 10-13 7-8 13-14
205 Chucks and Plates 12-16 22-30 16-21 30-38 21-26 38-46 26-30 46-52
206 Chucks (Double) 11-14 19-26 14-19 26-33 19-23 33-40 23-27 40-46
207 Shoulders (double) 8-10 14-19 10-13 19-24 13-16 24-29 16-19 29-33
208 Shoulders (Boned, 3-4 6-8 4-6 8-10 6-7 10-12 7-8 12-26
209 Breast and Shank 4-6 8-11 6-7 11-13 7-9 13-16 9-11 16-18
230 Hindsaddle 15-21 28-38 21-27 38-48 27-33 48-58 33-38 58-65
231 Loin, Regular (Double) 5-6 8-11 6-8 11-14 8-10 14-17 10-11 17-20
232 Loin, Trimmed (Double) 3-4 6-8 4-5 8-10 5-7 10-12 7-8 12-15
233 Legs (Double) 11-14 19-26 14-19 26-33 19-23 33-40 23-27 40-46
234 Leg, Oven-Prepared 4-6 8-10 6-8 10-13 8-9 13-16 9-11 16-18
235 Back, Regular 9-12 17-23 12-16 23-29 16-20 29-35 20-23 35-39
236 Back, Trimmed 6-8 11-15 8-11 15-19 11-13 19-23 13-15 23-26
237 Hindsaddle, Long-Cut, 20-27 36-49 27-34 49-62 34-42 62-75 42-49 75-85
238 Hindsaddle, Long-Cut, 17-23 30-41 23-29 41-52 29-36 52-63 36-41 63-72
Note: When single forces, chucks, shoulders, hotel racks, hinds, loins, legs, backs, etc.,
are specified, their respective weights must 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 each
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 ex-
pected 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 ex-
pected that cuts of the weights shown in each weight range will always originate
from carcasses in the indicated weight range. Therefore, in ordering cuts, purchas-
ing officials should order the specific weight range(s) desired without regard to
the carcass weights shown in the various ranges.
Lamb and mutton items covered by these specifications must be of the following kinds
(grades, types, weight ranges, and states of refrigeration), as specified herein.
GRADE: TO BE SPECIFIED BY PURCHASER
TYPE: TO BE SPECIFIED BY PURCHASER
B Yearling Mutton
WEIGHT RANGE: TO BE SPECIFIED BY PURCHASER
STATE OF REFRIGERATION: TO BE SPECIFIED BY PURCHASER
LAMB SKELETAL CHART
Location,Structure and Names of Bones
BON HIP BONE,
caudal vertebrae (6)
lumbar vertebrae (7)
bodies of cervical, thoracic,
lumbar and sacral vertebrae
................................. 1st phalangeal bone NLO W ER
..........e..... metatarsal bone HIND
.....-tarsal bone SHANK
...... .'.'... fibula tarsal bone BONES
........................................ BREA K JO IN T
HIND SHANK BONES
............ ----t."""""". ibia
...................................... STIFLE JO IN T
.' ......... ...... KNEE CAP
S "*. .... patella
\..--- LEG BONE
..Y* costal cartilages
Courtesy of National Livestock and Meat Board
INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS
FOR FRESH LAMB AND MUTTON--SERIES 200
APPROVED BY USDA
Material The lamb, yearling mutton, and mutton products described in these speci-
fications must be derived from sound, well-dressed, unsplit lamb or mutton carcasses;
or from sound, well-trimmed wholesale market cuts from such carcasses. Unless other-
wise 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. Lamb or mutton cuts which have been excessively trimmed in order to meet speci-
fied weights, or are substandard according to the specifications for any reason are ex-
cluded. The lamb and mutton must be free of objectionable odors, blood clots, scores,
and mutilations (other than slight), discoloration, ragged edges, superficial appendages,
blemishes, deterioration, damage, or mishandling. The lamb and mutton also must be free
from bruises, evidence of freezing or defrosting and must be in excellent condition to
the time of delivery.
Item No. 200 Carcass A lamb, yearling mutton, or mutton carcass is the entire
unsplit, well-dressed carcass of the type specified without the pluck (heart, liver, and
lungs), melt, (spleen), and caul fat. Bloody tissue and frayed ends, such as usually are
at the neck, and practically all heart fat must be closely removed and excluded. The skirt
(diaphragm) and the hanging tender may be removed in whole or in part.
Item No. 201 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 and then dividing each side into a forequarter and hindquarter by cutting
between the 12th and 13th ribs keeping the knife firmly against the 12th rib, following the
curvature 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 bone
between the 12th and 13th ribs. The bones of the foreshank must be 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 must be severed where they join the lean meat.
The bones of the hindshank must be 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 hindshank in one piece and attached to the hindquarter. The
cords at the hock joint, including the gambrel cord, must be severed where they join the
l-ean meat. Ragged pieces of foreshank or hindshank meat must be removed and excluded. The
tail (caudal) vertebrae must not exceed two in number.
Item No. 202 Foresaddle The foresaddle is all of the anterior portion of the car-
cass produced by "ribbing" the carcass; that is, separating the foresaddle from the hind-
saddle by sawing and cutting between the 12th and 13th ribs, the 13th rib remaining with
the hindsaddle, and continuing the cut through the meat and cartilage of the flank at right
angles to the spine. The foresaddle includes the 1st through the 12th ribs.
Item No. 203 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 portion
by cutting reasonably straight .across and through the foresaddle at right angles to the
spine and following the natural curvature between the 4th and 5th ribs so that the 5th
through the 12th ribs remain in the double hotel rack. The bracelet (double) requires
no further trimming.
Item No. 204 Hotel Rack, Trimmed (Double) The trimmed hotel rack shall be that
portion of the Bracelet Item No. 203 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 continu-
ing it in a straight line to a point on the 5th rib not more than 4 inches from the extreme
outer tip of the rib-eye muscle.
Item No. 205 Chucks and Plates (Double) The chucks and plates are that portion of
the foresaddle remaining after the removal of the Hotel Rack, Trimmed Item No. 204.
Item No. 206 Chucks (Double) The chucks are that portion of the foresaddle re-
maining after the removal of the Bracelet (Double) Item No. 203.
Item No. 207 Shoulder (Double) The shoulders are that portion of the foresaddle
remaining after the removal of the foreshanks, briskets, the bracelet and the neck and are
obtained by three straight cuts perpendicular to the outside or skin surface. The first cut
passes across the foresaddle between the 4th and 5th ribs (this cut separates the double
chuck from the bracelet). The second cut passes through the cartilagenous juncture of the
first rib and the anterior extremity of the sternum (breastbone cartilage) continuing in a
straight line to the 4th rib perpendicular to the first cut (this cut severs the foreshanks
and briskets from the double shoulders). The neck must be neatly removed by a third
straight cut perpendicular to the neck which leaves not more than 1 inch of neck on the
Item No. 208 Shoulder (Single) Boned, Rolled, Tied The boned shoulder (single)
is the same as Item No. 207 after it has been split and made completely boneless. The
blade bone must be removed carefully to avoid cutting through the flesh at the ridge of the
blade bone so as to leave the clod firmly attached on the chine bone side. The remaining
meat of the shoulder must be left intact in one piece. In addition to all bones and carti-
lages, the backstrap, exposed major arteries and veins, neck meat with dark blood dis-
coloration, and the prescapular lymph gland located just in front of the shoulder joint
must be removed and excluded. The boneless shoulder must be rolled to produce a firm,
compact, rolled roast and be held together by individual loops of strong twine uniformly
spaced around the outside of the rolled roast.
Item No. 209 Breast and Shank The breast and shank include the flank, breast,
and shank; the breast and shank; or the brisket and shank portions left intact in one piece.
The foreleg-bone portion must be excluded after removal at or slightly beyond the first
articulating joint of the knee towards the shank. The above cuts must reasonably conform
with those derived from making shoulders, hotel racks, and trimmed loins as described in
these specifications but must not include pieces with unduly fragmented flesh and bone.
Item No. 230 Hindsaddle The hindsaddle is the posterior portion of the unsplit
carcass remaining after the removal of the Foresaddle Item No. 202.
Item No. 231 Loin, Regular (Double) The regular loin is both loins (double) re-
maining all in one piece as a pair after separating the same from the double leg portion of
the Hindsaddle Item No. 230 at the anterior end of the hip bone leaving all of the hip
bone in the leg. This cut separating the loin from the leg must be perpendicular to the out-
side skin surface and also perpendicular to the back bone. The regular loin requires no
Item No 232 Loin, Trimmed (Double) The trimmed loin is that portion of the Loin,
Regular Item No. 231 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
Item No. 233 Legs (Double) The double legs are that portion of the hindsaddle re-
maining after the removal of the Loin, Regular Item No. 231.
Item No. 234 Leg. Partially Bnls. The partially boneless leg is prepared from one-
half the Legs, Double--Item No. 233--after sawing and cutting lengthwise centrally through
the spine. The entire flank, all cod or udder fat and exterior surface fat in excess of 1/2
inch must be completely removed. The pelvic, back, and tail bones must be removed. The
shank bone is removed by a cut starting at the muscular end of the gambrel cord (where
the gambrel cord protrudes from the fleshy base of the leg) following the natural seam
which separates the shank meat and shank bone from the heel gastrocnemiuss muscle) to
the stifle joint, passing through the joint to remove the shank bone with shank meat at-
tached. The round bone (femur) is left intact in the leg.
Item No. 235 Back, Regular The regular back is that portion of the carcass re-
maining all in one piece after the removal of the chuck (Double) Item No. 206 and the
Legs (Double) Item No. 233. The regular back requires no further trimming.
Item No. 236 Back, Trimmed. The trimmed back is that portion of the Back, Reg-
ular Item No. 235 remaining after the breasts and flanks have been removed by a cut
starting at a point on the 5th 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 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 thick-
ness 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. 237 Hindsaddle, Long Cut, Regular The long-cut, regular hindsaddle is
that portion of the carcass remaining after the removal of the Chuck, Double Item No.
206. The long-cut, regular hindsaddle requires no further trimming.
Item No. 238 Hindsaddle, Long-Cut, Trimmed The long-cut, trimmed hindsaddle
is the Leg, (Double) Item No. 233 and the Back, Trimmed Item No. 236 portions of
the carcass all in one piece.
SU.S. GOVERNMENT PRINTING OFFICE : 1968 0-322-802
UNIVERSITY OF FLORIDA
II li 1 1 1 I I I BI IIIIIII II IIIIII 111111l1
3 1262 08591 6087