Institutional Meat Purchase Specifications, Slides of Nutrition

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INSTITUTIONAL

M EAT

PURCHASE

SPECIFICATIONS

FRESH VEAL

SERIES 300

EFFECTIVE: November 2014

Institutional Meat Purchase Specifications

Contents Peeled/Denuded, Surface Membrane Removed

 - Fresh Veal - Series 

• 1.0 Introduction 3 4.1 Contact Information Section Title Page Section Title Page
• 1.1 IMPS Documents 3 5.0 Material Requirements
• 1.2 Contact Information 3 6.0 Quality
• 2.0 IMPS Ordering Checklist 4 6.1 Excellent Condition
• 2.1 Checklist Elements 4 6.2 Lean Quality
• 3.0 Ordering Data to be Specified by the Purchaser 4 6.3 Workmanship
• 3.1 Item No., PSO’s & Special Instructions 4 6.4 Fat Trimming
• 3.1.1 Abbreviations 5 6.4.1 Peeled/Denuded
• 3.1.2 Added Ingredients 5 6.4.
• 3.1.3 Mechanical Tenderization 5 6.4.3 Cuts & Roast Items
• 3.1.4 Aging 6 6.4.4 Bridging & Planing
  • 3.2 Grade & Special Requirements 6 6.4.5 Diced & Portion-Cut Items
• 3.2.1 Categories 6 6.4.6 Seam Fat
• 3.2.2 Contact Information 8 6.5 Objectionable Materials
• 3.2.3 Grade Designations
  • 3.3 State of Refrigeration 8 7.0 Diagrams
  • 3.4 Fat Limitations 8 7.1 Veal Side Skeletal Diagram
• 3.4.1 Carcasses & Quarters
• 3.4.2 Cuts, Roasts, Diced & Special Trim Items 8 7.3 Primal Separations Diagram
• 3.4.3 Portion-Cuts 9 7.3.1 Rack – Loin and Rack Chuck Separation
• 3.4.4 Comminuted Products & Trimmings 9 7.3.2 Chuck Breast (5th-6th ribs) Separation
• 3.4.5 Fat Content Verification
  • 3.5 Portion-Cut Weight, Thickness & Shape
• 3.5.1 Weight & Thickness
• 3.5.2 Shape
  • 3.6 Weight Range 11 8.0 Cut Descriptions
  • 3.7 Netting & Tying 14 8.1 Myology
  • 3.8 Packing & Packaging 14 8.2 Foodservice Cut Descriptions
  • 3.9 Quality Assurance 14 8.3 Portion Cut Descriptions
  • 4.0 USDA Certification & Verification 14 9.0 Glossary

2.0 IMPS Ordering Checklist

2.1 Checklist Elements

The following checklist will assist the purchaser in providing contractual language

necessary to describe the IMPS product and service desired. Each element within the

checklist is further defined within Section 3.0 - Ordering Data to be Specified by the

Purchaser.

Item Number

Special instructions

Purchaser Specified Option (PSO)

Added ingredients

Mechanical Tenderization

Aging

Grade and Special Requirements

State of Refrigeration (See IMPS GR.)

Chilled

Frozen

Fat Limitations

Portion Cut Weight, Thickness, and Shape

Weight Range

Netting and Tying

Packaging and Packing (See IMPS GR.)

Quality Assurance (See IMPS QAP.)

Method of examination

Acceptable Quality Levels (AQL’s)

Certification - (See IMPS GR and QAP.)

3.0 Ordering Data to be Specified by the Purchaser

3.1 Item Number, PSO’s & Special Instructions

The purchaser shall specify: (1) IMPS item number and product name to be purchased,

and if applicable, (2) PSO’s, (3) added ingredients, applicable options, modifications,

and special instructions to the requirements of the IMPS.

3.1.1 Abbreviations

In conjunction with other markings that may be required in the General Requirements

and by Meat and Poultry Inspection Regulations, the IMPS item number, Class (Veal,

Yearling Mutton, or Mutton), and the product name listed above shall be used for

marking of shipping containers. Abbreviation of the product name is recommended.

Abbreviations, when used, shall be as follows:

Arm Out – A/O Partially – Part Shank Off – S/O

Block Ready – B/R Roast – Rst Square-Cut – Sq-Cut

Boneless - Bnls Roast-Ready – Rst-Rdy Tenderloin – Tender

Center Cut – Cntr Cut Short-Cut – Sh-Cut Trimmed – Trmd

Ground – Grnd Shoulder – Shld Forequarter – FQ

Heel Out – H/O Sirloin – Sirln Hindquarter - HQ

The product names and abbreviations listed in this series have been reviewed and

approved by USDA; FSIS; Office of Policy and Program Development (OPPD);

Labeling and Program Delivery Staff, Washington D.C.

3.1.2 Added Ingredients

To enhance product performance, the purchaser may specify ingredients to be added

to any IMPS fresh Veal item. Ingredients may be added by immersion or injection.

The purchaser may specify any one of the following levels of added ingredients within a

purchase order:

Option No. Maximum Percentage of Added Ingredients

The use of ingredients, method of addition, and product labeling shall comply with FSIS

Regulations and Policies.

3.1.3 Mechanical Tenderization

To enhance the tenderness of Veal products, the purchaser may specify roasts or raw

materials to be made into portion cuts to be mechanically tenderized. When specified,

*Quality grades predict palatability of lean and are applied to carcasses. They are

determined by evaluation of carcass maturity and quality of lean.

**The diet category will allow the purchaser to specify the ingredients included in the

animal’s ration.

Veal and Calf quality grades are determined by evaluation of carcass maturity, quality of

lean, and conformation. There are no yield grades for veal and calf. The purchaser

may specify a particular grade or range of grades. Information on grade criteria may be

obtained from the standardization branch.

The official USDA grade designation will appear in any one or any combination of the

following ways: (1) container markings, (2) on individual bags or wrapping material, or

(3) legible roller brand appearing on the meat. The processor shall comply with Food

Safety and Inspection Service (FSIS) grade labeling procedures.

Category

Class Veal Calf

Differentiation between the classes "veal" and "calf" is made primarily on the basis of

the color of lean. Typical veal carcasses have a grayish pink color of lean that is very

smooth and velvety in texture. By contrast, typical calf carcasses have a grayish red

color of lean. The more evidence of red color of lean correlates with advanced maturity

and diet. The following table provides purchaser information and options for the

various types of veal and calf available (For certification, options A-D cannot be verified

unless an approved verification program is in place):

Carcass Classification

Option Type Lbs. Kg Color Age Diet

A Bob Veal 50-70 22-31 Light grayish pink <21 d Milk/Formula

B Intermediate Veal 70-175 31-79 Grayish pink 3-14 weeks Milk/Formula

C Milk/Formula Fed Veal 175-225 79-102 Grayish pink 14-18 weeks Milk/Formula

D Special fed Veal 225-300 102-136 Grayish pink 18-20 weeks Milk/Formula

E Calf 300-up 136-up Grayish pink 18 weeks-up Grain/Roughage

For labeling purposes, when option A, B, C, or D is specified, the product shall be

labeled "Veal"(option A may be labeled "Bob Veal"). When option E is specified within

a range of options (i.e., A-E), product shall be labeled "Veal or Calf.” When only option

E is specified, product shall be labeled "Calf.” The individual types, A-D, cannot be

verified by evaluation of carcasses or cuts. The purchaser may request documentation

from the vendor, stating that carcasses or cuts are derived from the specified type(s) or

contact the USDA, AMS, Meat Grading and Certification Branch for development of

verification programs.

3.2.2 Contact Information

The purchaser may request documentation from the vendor, stating that cuts are derived

from carcasses meeting the special requirements. For certification of the special

requirements, a verification program must be in place. Contact the Meat Grading and

Certification Branch for development of verification programs (refer to Section 1.2 –

Contact Information ).

3.2.3 Grade Designations

Official grade designations will appear in any one or any combination of the following

ways: (1) shipping container markings, or (2) on individual bags or wrapping material.

The processor shall comply with Food Safety and Inspection Service (FSIS) grade

labeling procedures.

3.3 State of Refrigeration

Purchaser shall specify the state of refrigeration (chilled or frozen) for delivery of

product. (See IMPS GR.)

3.4 Fat Limitations

3.4.1 Carcasses, Saddles, Wholesale/Primal Cuts

The purchaser shall specify yield grade and/or maximum fat thickness as described

below.

3.4.2 Cuts, Roasts, Diced, & Special Trim Items

The purchaser shall specify maximum surface fat thickness requirements unless fat

limitations for surface and/or seam fat are indicated in the item descriptions.

Maximum fat thickness requirements may be specified in terms of “average” or “at any

one point”. Alternative “average” and/or “at any one point” fat limitations may be

specified.

Option

No.

Maximum Average Thickness

Maximum At

Any One Point

1 ¾-inch (19 mm) "Commodity trim" 1.0 inch (25 mm)

2 ¼-inch (6 mm)^ ½-inch (13 mm)

3 ⅛-inch (3 mm) ¼-inch (6 mm)

Practically Free (75% lean/seam surface

exposed)

⅛-inch (3 mm)

3.4.5 Fat Content Verification

The fat content shall be specified by the purchaser and verified by one or any

combination of the following PSO’s. If not specified, the fat content shall be verified

with PSO #2 requirements.

Option No. Fat Content

Fat content shall be declared on the product label along

with a nutrition facts panel in accordance with FSIS

regulations

Contractor shall submit documentation of fat analysis to

purchaser

3 Fat content certified by AMS (see QAP.)

Samples selected by AMS and sent to purchaser

designated laboratory

3.5 Portion Cut Weight, Thickness & Shape

3.5.1 Weight & Thickness

The purchaser shall specify the portion weight and/or thickness desired. For

assistance in specifying weight, see weight range tables. Unless other portion weight

and/or thickness tolerances are specified by the purchaser, the following tables shall

be used. When both weight and thickness are specified, it is recommended that those

requirements be limited to items that are mechanically pressed and/or sliced.

Portion Thickness Tolerances*

Specified Thickness Thickness Tolerance

Thickness

Uniformity

1 inch (25 mm) or less +/-

3

/ 16 -inch (5 mm)

3

/ 16 -inch (5 mm)

More than 1 inch (25 mm) +/- ¼-inch (6 mm) ¼-inch (6 mm)

---

Thickness measurements are not applicable within ¼-inch (6 mm) of the edge. Also,

value listed under thickness uniformity is the maximum allowable difference between the

thinnest and thickest measurement of an individual chop.

Portion Weight Tolerances

Specified Weight

Weight

Tolerance

Thickness

Uniformity*

Less than 6.0 ounces (170 g) +/- ¼ oz. (7 g)

3

/ 16 -inch (5 mm)

6.0 (170 g) to 12.0 ounces (

g)

+/- ½ oz. (14 g) ¼-inch (6 mm)

12.01 (341 g) to 24.0 ounces

(680 g)

+/- ¾ oz. (21 g) ⅜-inch (9 mm)

24.01 ounces (681 g) or more +/- 1 oz. (28 g) ½-inch (13 mm)

3.5.2 Shape

Unless otherwise specified, the shape of whole muscle portions cuts shall resemble

the approximate shape relative to the cut of origin. Cubed and braising chops which

are mechanically pressed and sliced shall be uniform in shape. Unless otherwise

specified, patties shall be round.

3.6 Weight Range

Table 1. Index of IMPS Veal products and weight ranges

Purchaser shall specify IMPS item number, product name, and weight range to be

purchased. The following weight ranges are intended as guidelines. Carcass

weights are not necessarily related to the weight of cuts within their respective

weight range. Other weights or ranges may be specified.

Foodservice Cuts

Item

No.

Product Name

Weight Ranges (pounds) Page

# A B C

300 Carcass 70 - down 240 - 300 300 - up 23

303 Side 35 - down 120 - 150 150 - up 23

304 Foresaddle, 11 ribs 30 - down 119 - 150 150 - up 23

304A Forequarter, 11 ribs 15 - down 59 - 75 75 - up 23

304B Full Front 118 - 150 150 - up 23

306 Rack, 7 ribs 1 - 2 11 - 14 14 - up 23

306A Rack, 6 ribs 9 - 11.5 11.5-up 24

306B Rack, Chop-Ready, 7 ribs 16 - 20 oz. 5 - 6.5 6.5-up 24

306C Rack, Chop-Ready, 6 ribs 4.5- 6 6 - up 24

306D Rack, Chop-Ready, 7 ribs, Frenched 14 - 16 oz. 5 - 6 6 - up 24

306E Rack, Chop-Ready, 6 ribs, Frenched 4 - 5.5 5.5-up 24

307 Rack, Ribeye, 7 Rib, Boneless 3 - 3.5 3.5-up 24

307A Rack, Ribeye, 6 Rib, Boneless 2 - down 5 - 8 8 - up 25

308 Chuck, 4 ribs 42 - 53 53 - up 25

308A Chuck, Arm Chuck, 4 ribs 10 - 11 33 - 42 42 - up 25

350 Leg, Bottom (Outside), Heel Out 15 - 18 18 - up 35

350A

Leg, Bottom (Outside), Heel Out,

Trimmed

3.5-4.5 4.5-up

351 Leg, Sirloin Tip (Knuckle) 1-2 8-10 10-up 35

351A Leg, Sirloin Tip (Knuckle), Trimmed 3.75-4.5 4.5-up 35

Leg, Hip (Sirloin Butt), Cap Off,

Tri-Tip attached, Boneless

1-4 11-15 15-up

352A

Leg, Hip (Sirloin Butt), Cap Off,

Trimmed, Boneless

1.75-2.75 2.75-up

353 Leg, Eye of Round, (Leg) 1.25-1.75 1.75-up 36

363 Leg, TBS, 4 Parts 26-34 34-up 36

363A Leg, TBS, 3 Parts 3-5 18-25 25-up 36

363B Leg, BHS, 3 Parts 12-17 17-up 36

363C Leg, Bottom (Outside), Heel 1.5-3.0 2.5-up 36

388 Bones, Mixed Amount as Specified 37

389 Bones, Marrow Amount as Specified 37

393 Flank Steak .5-.75 .75-up 37

394 Rose Meat (IM) Amount as Specified 37

395 Veal for Stewing Amount as Specified 38

395A Veal for Kabobs Amount as Specified 38

396 Ground Veal Amount as Specified 38

396A Ground Veal and Soy Protein Product Amount as Specified 39

396B Veal Patty Mix Amount as Specified 40

397 Ground Veal, Special Amount as Specified 40

397A

Ground Veal and Soy Protein

Product, Special

Amount as Specified

Table 2. Index of IMPS Veal portion cut products and weight ranges

Foodservice Cuts

Item No. Product Name Weight Ranges (Ounces) Page#

1300 Cubed Steak, Boneless 2 - 8 oz. 41

1301 Cubed Steak, Boneless, Special 2 - 8 oz. 41

1302 Cutlets, (Scallopini), Boneless 2 - 6 oz. 41

1302A Veal Slices, Boneless 2 - 6 oz. 41

1303 Veal Medallions 2 - 6 oz. 41

1304 Veal for Stir-Fry 2 - 6 oz. 42

1306 Rack, Rib Chops, 7 Rib 8 - 16 oz. 42

1306A Rack, Rib Chops, 6 Rib 8 - 16 oz. 42

1306B Rack, Rib Chops, Cap Off, 7 Rib 8 - 16 oz. 43

1306C Rack, Rib Chops, Cap off, 6 Rib 8 - 16 oz. 43

1306D Rack, Rib Chops, Frenched, 7 Rib 8 - 16 oz. 43

1306E Rack, Rib Chops, Frenched, 7 Rib 8 - 16 oz. 43

1309 Chuck, Shoulder Arm Chops 14 - 24 oz. 43

1309A Chuck, Shoulder Blade Chops 14 - 24 oz. 43

1312 Osso Buco, Foreshank 8 - 20 oz. 43

1332 Loin Chops 8 - 16 oz. 44

1337 Osso Buco, Hindshank 8 - 20 oz. 44

1337A Osso Buco, Hindshank, Center-Cut 8 - 20 oz. 44

Veal Steak, Flaked and Formed,

Frozen

3-8 oz.

1338A

Veal Steak, Flaked and Formed,

Breaded, Frozen

3-8 oz.

1338B

Veal Steak, Sliced and Formed,

Frozen

1-6 oz.

1349A

Leg, Top Round (Inside), Cap Off,

Cutlets (Scallopini), Boneless

2-6 oz.

1396 Ground Veal Patties 2-8 oz. 45

1396A

Ground Veal and Soy Protein Product

Patties

2-8 oz.

1397 Ground Veal Patties, Special 2-8 oz. 45

1397A

Ground Veal and Soy Protein Product

Patties, Special

2-8 oz.

3.7 Netting & Tying

Many of the item descriptions require roasts to be netted or tied to facilitate

institutional style cookery methods. The purchaser may specify the netting and

tying requirements for such items as needed.

When tying is required, stretchable netting (or any other equivalent material)

shall be used to make roasts firm and compact. Unless otherwise specified,

roasts shall be netted so that all portions are held intact, without any portions

protruding through the ends of the netting. Conversely, excess netting at the

portion ends shall be no more than 2.0 inches (5.0 cm) in length. Alternatively,

roasts may be string tied by loops of twine uniformly spaced at no more than

approximately 2.0 inches (5.0 cm) intervals along the items length). When

tying does not make roasts firm and compact, lengthwise tying may be used.

For net weight verification, netting and tying material shall be included along

with packaging materials when determining tare weight.

3.8 Packaging & Packing

Purchaser shall specify packaging and packing for delivery of product. (See

IMPS GR.)

3.9 Quality Assurance

The purchaser may consult the IMPS QAP for options regarding production

examination and lot acceptance criteria in terms of acceptable AQLs.

4.0 USDA Certification and Verification

4.1 Contact Information

When requested, the purchaser shall specify within a contract or purchase order that

product shall be certified or that the producer is operating under an approved IMPS

Process Verified Program by the USDA, AMS, LPS, QAD. The IMPS

QAP, http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003293, will

Veal cuts shall be free of dislocated or enlarged joints or other malformations of the

skeletal structure. However, cuts with bones broken during processing are

acceptable if the bones are not splintered to the extent that the lean around the fracture

is affected.

6.3 Workmanship

Except for cuts that are separated through natural seams, all cut surfaces shall form

approximate right angles with the skin surface. No more than a slight amount lean,

fat, or bone shall be removed or included from an adjacent cut.

Except for chops which are cubed and/or knitted or unless otherwise specified in the

individual item description, 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

cut being sliced or portioned. For individual muscle cuts, portions shall be made by

slicing perpendicular to the grain (muscle fiber alignment) of the cut. Portion-cut items

shall be practically free of: (1) fractures, (2) tag ends, and (3) knife scores. Individual

chops shall remain intact when suspended ½-inch (13 mm) from the outer edge.

6.4 Fat Trimming

Trimming of external fat shall be accomplished by smoothly removing the fat following

the contour of the underlying muscle surface. Beveling of the edges only is not

acceptable. Two terms used for describing fat limitations are: (1) maximum fat

thickness at any one point and (2) average fat thickness. Fat thickness requirements

may apply to surface fat (external and/or exterior fat in relationship to the item) and

seam fat (fat between adjacent muscles within an item) as specified by the purchaser

or within the detailed item description.

6.4.1 Peeled/Denuded

The term "peeled" implies surface fat and muscle separation through natural seams so

that the resulting cut's seamed surface ("silver" or "blue" tissue) is exposed with

remaining "flake" fat NTE 1.0 inch (25 mm) in the longest dimension and/or ⅛-inch (

mm) in depth at any point. The term "denuded" implies all surface fat is removed so

that the resulting cut's seamed surface ("silver" or "blue tissue") is exposed with

remaining "flake" fat NTE 1.0 inch (25 mm) in any dimension and/or ⅛-inch (3 mm) in

depth at any point.

6.4.2 Peeled/Denuded, Surface Membrane Removed

Peeled/denuded, surface membrane removed requires the surface membrane ("silver"

or "blue" tissue) to be removed (skinned); the resulting cut surface shall expose at least

90 percent lean with remaining "flake" fat NTE ⅛-inch (3 mm) in depth.

6.4.3 Cuts & Roast Items

For cuts and roast items, the maximum fat thickness at any one point is evaluated by

visually determining the area of a cut which has the most fat thickness and measure

the thickness (depth) at this point. The average fat thickness is evaluated by visually

determining the areas of surface fat and taking multiple measurements in these areas

only. The average shall be determined by evaluating the amount of surface area that

each thickness represents (e.g., if one third of the fat surface was 0.2 inch in depth, one

third was 0.3 inch in depth and one third was 0.4 inch in depth, then the average would

be 0.3 inch).

The actual measurements of fat are made on the edges of the cut and by probing or

scoring the overlying surface fat as necessary in a manner that reveals the actual fat

thickness and accounts for any natural depression or seam which could affect the

measurement.

6.4.4 Bridging & Planing

When a natural depression occurs in a muscle, only the fat above the portion of the

depression which is more than ¾-inch (19 mm) in width is considered (this method is

known as "bridging"). When a seam of fat occurs between adjacent muscles only the

fat above the level of the involved muscles is measured (this method is known as

"planing"). However, when fat limitations for Peeled/Denuded or Peeled/Denuded,

Surface Membrane Removed are specified, the bridging method shall be used for

evaluating fat above a natural depression in a muscle and fat occurring between

adjacent muscles.

sacrociatic ligament, opaque periosteum, serous membrane (peritoneum),

tendinous ends of shanks, gracilis membrane, patellar ligament (associated

with the stifle joint), and achilles tendon.

o Yellow elastin – Back strap and abdominal tunic.

7.0 Diagrams