Transcription of Institutional Meat Purchase Specifications
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Institutional Meat Purchase Specifications
Institutional MEAT Purchase Specifications FRESH BEEF SERIES 100 EFFECTIVE: November 2014 2 Institutional Meat Purchase Specifications Fresh Beef - Series 100 Contents Section Title Page Section Title Page Introduction 3 Contact Information 19 IMPS Documents 3 Material Requirements 19 Contact Information 3 Quality 19 IMPS Ordering Checklist 4 Excellent Condition 19 Checklist Elements 4 Lean Quality 20 Ordering Data to be Specified by the Purchaser 4 Workmanship 20 Item No., PSO s & special Instructions 4 Fat Trimming 20 Abbreviations 5 Peeled/Denuded 21 Added Ingredients 5 Peeled/Denuded, Surface Membrane Removed 21 Mechanical Tenderization 6 Cuts & Roast Items 21 Aging 6 Bridging & Planing 21 Grade & special Requirements 7 Diced & Po
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).
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