Institutional Meat Purchase Specifications
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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