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INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS FOR
CURED, DRIED, AND SMOKED BEEF PRO
APPROVED BY USDA (1
These specifications contain descriptions of various cured or otherwise
processed 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 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 Require-
ments", which may be purchased from the Superintendent of Documents.
These specifications are one of a series approved for meat and meat prod-
ucts. Others which are available include those for Fresh Beef--Series 100,
Fresh Lamb and Mutton--Series 200, Fresh Vealand Calf--Series 300, Fresh
Pork--Series 400, Cured, Cured and Smoked, and Fully Cooked Pork
Products--Series 500, Edible By-Products--Series 700, Sausage Products--
Series 800, and Portion-Cut Meat Products--Series 1000. Copies of Specifi-
cations for these products may be purchased from the Superintendent of
UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
Effective January 1970
For sile by the ,'Ii iiiti. iw r I of Documents, U.S. governmentt Printing Office
\\ L.t-i.'L.iI D).C. 20402 Price 10 cents
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INDEX OF PRODUCTS AND .EIGHT RANGE TABLE
Spencer Roll, Corned
Brisket, Boneless, Deckle
Inside Round, Corned
Inside Round, Dried
Outside Round, Corned
Outside Round, Dried
Gooseneck Round, Corned
Rump Butt, Corned
Process Dried Beef
Sliced Process Dried Beef
Sliced Dried Beef
Sliced Dried Beef, Ends and
NOTE: Because it is impractical to
purchasers may desire, those
weight ranges may be ordered
list all weight ranges for the above products that
included in the index table are suggested only. Other
ORDERING DATA: TO BE SPECIFIED BY THE PURCHASER
Selection: (Not applicable to dried items).
Selection No. 1
Selection No. 2
Weight Range: (See weight range table).
All weights for cured beef products reflect their drained weight. D.-ining must be accom-
plished on a conventional rack or shelf and at the time of weighing the product shall be
free of dripping pickle. The USDA grader may weigh only the number of cuts he feels neces-
sary to assure that all cuts comply with the weight range specified.
State of Refrigeration:
1/4-pound, 1/2-pound, 1-pound individual
packages, or bulk or layer packed.
DESCRIPTION OF SELECTIONS
Selection No. 1 Corned Beef
Selection No. 1 corned beef cuts shall be at least moderately thick fleshed and moderately
plump. The cut surface of the lean muscle shall be at least moderately firm and fine-
textured. Also, it shall be a uniform (slight two-toned or iridescent permissible) bright
color ranging from light pink to medium red. The fat shall be at least moderately firm and
smooth. Cuts with scores which interfere with the making of satisfactory slices are not
Selection No. 2 Corned Beef
Selection No. 2 corned beef cuts shall be not less than slightly thin-fleshed and slightly
flat. The cut surface of the lean muscle shall be at least moderately firm and not more than
moderately coarse-textured. Selection No. 2 cuts shall possess the color specified for Selec-
tion No. 1 cuts. The fat may be slightly soft or oily. Cuts with scores which interfere with
the making of satisfactory slices are not acceptable.
Selection No. 1 Tongue, Cured or Smoked
A selection No. 1 beef tongue shall be at least moderately short in relation to its length,
shall be at least moderately thick and plump and shall be firm and resilient. A Selection
No. 1 tongue may have 1 cut or score which measures less than 1 inch in any dimension.
Tongues with the tip end removed are not acceptable.
Selection No. 2 Tongue, Cured or Smoked
A selection No. 2 beef tongue shall be not less than slightly short in relation to its
length, shall be at least slightly thick and plump and shall be firm and resilient. A
Selection No. 2 tongue may have 3 cuts or scores which measures less than 1 inch in any
dimension. Tongues with a small portion of the tip end removed are acceptable.
FINISHED PRODUCT CHARACTERISTICS
The finished product must be sound and in excellent condition. Cured products must be mildly
and thoroughly, but not excessively cured. Smoked tongues must have the characteristic aroma
and appearance of a well-smoked product and must be fairly dry on the exterior, but not
excessively dried or scorched. All products requiring drying shall be smoked and dried to a
fairly uniform dryness and firmness throughout without extreme hardness. Processed dried
beef products must be thoroughly cooked and practically free from air holes, pockets of
moisture, rendered fat, and gelatinous material. Any encrusted salt, extraneous matter and
smokehouse residue must be closely removed by careful light brushing or wiping (no washing),
without damage to the product. Stockinet'.es, strings, and similar hanging devices must be
completely removed and excluded.
The average surface fat thickness for all corned beef products and for smoked beef tongues
shall not exceed 0.5 inch (maximum 0.8 inch at any one point). All dried beef products
must be practically free of surface fat and shall have not more than a slight amount of
inter and intra-muscular fat.
In accordance with the regulations of the applicable meat inspection agency, curing, smoking,
cooking, and drying of all product items covered by these specifications must be normal to
the particular kind of product produced.
Item No. 600 Spencer Roll, Corned--The spencer roll is the boneless portion of a beef
rib remaining after the rib ends have been removed by a straight cut from a point not more
than 2 inches from the extreme outer tip of the ribeye muscle on the loin end to a point
not more than 1 inch from the extreme outer tip of the ribeye muscle on the chuck end. The
backstrap, intercostal meat (rib fingers), and the blade bone and attached cartilage and
overlying flesh must be removed and excluded.
Item No. 601-Brisket, Boneless, Deckle Off, Corned--The boneless brisket has the
deckle removed at the natural seam leaving the thick layer of fat attached to the deckle and
exposing the lean surface lying directly below. The inside surface must be practically free
of fat. The thin tissue edge of the web muscle must be trimmed to expose the lean meat.
NOTE: Item Nos. 602 through 609 shall be cut approximately as described in series
Item No. 602-Knuckle, Corned--The knuckle shall have the knuckle cover, knee cap
(patella), and surrounding heavy connective tissue and the periosteum removed and excluded.
Item No. 603-Knuckle, Dried--The dried knuckle must be prepared from a Knuckle,
Cured--Item No. 602 described herein.
Item No. 604-Inside Round, Corned--The inside round must have the thick opaque portion
of the gracilis membrane removed and excluded.
Item No. 605-Inside Round, Dried--The dried inside round must be prepared from an
Inside Round, Cured--Item No. 604 described herein.
Item No. 606-Outside Round, Corned--The outside round must have the popliteal lymph
gland and the heavy connective tissue on the knuckle edge of the outside round removed and
Item No. 607-Outside Round, Dried--The dried outside round must be prepared from an
Outside Round, Cured-Item No. 606.
Item No. 608-Gooseneck Round, Corned--The gooseneck round shall have the popliteal
lymph gland and the heavy connective tissue on the knuckle side of the outside round
removed and excluded.
Item No. 609-Rump Butt, Corned--The rump butt is the dorsal portion of a gooseneck
round. This is made by a straight cut approximately perpendicular to the skin surface
when preparing an outside round. In addition, it must be free of cartilage and exposed liga-
Item No. 613-Tongue, Cured--The cured beef tongue must be well-trimmed with the tongue
root smoothly removed at the base (thick) end, immediately behind the hyoid (U-shaped)
bones. Practically all major glandular tissue and all of the trachea (windpipe) must be
closely removed and excluded. The hyoid bones and epiglottis (soft palate) may be left on
the tongue. Major blood vessels at the base of the tongue, which have been used for
pumping, may remain. Also, the cured tongue must be free from discoloration other than
Item No. 614-Tongue, Smoked--The smoked tongue must be prepared from a Tongue,
Cured-Item No. 613.
Item No. 617-Process Dried Beef--Processed dried beef is a coarsely ground, cured,
smoked, and fully cooked product which is stuffed in casings or mechanically formed.
Item No. 618-Sliced Process Dried Beef--Sliced process dried beef must be prepared
from Process Dried Beef--Item No. 617. Slices shall be uniform in thickness and must
be 24 or more to the inch. Not less than 60 percent or more of the slices shall be fairly
intact, and the remainder may be composed only of broken slices. No extremely frayed,
shredded, small or scrap pieces, or product residue shall be included.
Item No. 619-Sliced Dried Beef--Sliced dried beef must be produced from Knuckle, Dried--
Item No. 603, Inside, Dried--Item No. 605, and Outside, Dried--Item No. 607 in approxi-
mately equal proportions (by count) as evidenced in the sliced finished product. Slices
must be uniform in thickness and must be 40 or more to the inch. Not less than 75 percent
of the slices must be intact. Slices from small end sections, extremely frayed or shredded
slices, slices showing string or hanger marks, machine scrap pieces, or other product
residue must not be included.
Item No. 620-Sliced Dried Beef Ends and Pieces--Sliced dried beef ends and pieces must
be obtained from the regular production of sliced dried beef. The product may consist of
frayed, shredded and broken slices, machine scrap sliced pieces, and slices showing
string or hanger marks. Other product residue must net be included.
a U. S. GOVERNMENT PRINTING OFFICE: 1971 O 410-743
Digitized by the Internet Archive
in 2012 with funding from
University of Florida, George A. Smathers Libraries with support from LYRASIS and the Sloan Foundation
UNIVERSITY OF FLORIDA
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