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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 It

IMPS fresh beef item. Ingredients may be added by immersion or injection. ... 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 & Quarters. The purchaser shall specify yield grade and/or maximum fat thickness as described below.

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