INSTITUTIONAL

MEAT

PURCHASE

SPECIFICATIONS

FRESH VEAL

SERIES 300

EFFECTIVE: November 2014
2

Institutional Meat Purchase Specifications

Fresh Veal - Series 300

Contents

Section Title Page Section Title Page

1.0 Introduction 3 4.1 Contact Information 14

1.1 IMPS Documents 3 5.0 Material Requirements 15

1.2 Contact Information 3 6.0 Quality 15

2.0 IMPS Ordering Checklist 4 6.1 Excellent Condition 15

2.1 Checklist Elements 4 6.2 Lean Quality 15

3.0 Ordering Data to be Specified by the Purchaser 4 6.3 Workmanship 16

3.1 Item No., PSO’s & Special Instructions 4 6.4 Fat Trimming 16

3.1.1 Abbreviations 5 6.4.1 Peeled/Denuded 16

3.1.2 Added Ingredients 5 6.4.2 Peeled/Denuded, Surface Membrane 

Removed 16

3.1.3 Mechanical Tenderization 5 6.4.3 Cuts & Roast Items 17

3.1.4 Aging 6 6.4.4 Bridging & Planing 17

3.2 Grade & Special Requirements 6 6.4.5 Diced & Portion-Cut Items 18

3.2.1 Categories 6 6.4.6 Seam Fat 18

3.2.2 Contact Information 8 6.5 Objectionable Materials 18

3.2.3 Grade Designations 8

3.3 State of Refrigeration 8 7.0 Diagrams 20

3.4 Fat Limitations 8 7.1 Veal Side Skeletal Diagram 20

3.4.1 Carcasses & Quarters 8 

3.4.2 Cuts, Roasts, Diced & Special Trim Items 8 7.3 Primal Separations Diagram 21

3.4.3 Portion-Cuts 9 7.3.1 Rack – Loin and Rack Chuck Separation 21

3.4.4 Comminuted Products & Trimmings 9 7.3.2 Chuck Breast (5th-6th ribs) Separation 22

3.4.5 Fat Content Verification 10

3.5 Portion-Cut Weight, Thickness & Shape 10

3.5.1 Weight & Thickness 10

3.5.2 Shape 11

3.6 Weight Range 11 8.0 Cut Descriptions 23

3.7 Netting & Tying 14 8.1 Myology 23

3.8 Packing & Packaging 14 8.2 Foodservice Cut Descriptions 23

3.9 Quality Assurance 14 8.3 Portion Cut Descriptions 41

4.0 USDA Certification & Verification 14 9.0 Glossary 45
3

1.0 Introduction

1.1 IMPS Documents

The United States Department of Agriculture (USDA) through its Agricultural Marketing 

Service (AMS) develops and maintains the Institutional Meat Purchase Specifications 

(IMPS) for meat and meat products. The complete IMPS series includes the 

following 11 documents:

General Requirements (GR)

Quality Assurance Provisions (QAP)

Fresh Beef Series 100

Fresh Lamb Series 200

Fresh Veal and Calf Series 300

Fresh Pork Series 400

Cured, Cured and Smoked, and Fully Cooked Pork Products Series 500

Cured, Dried, and Smoked Veal Products Series 600

Variety Meats and By-Products Series 700

Sausage Products Series 800

Fresh Goat Series 11

1.2 Contact Information

These specifications are recommended for use by any meat product procuring activity.

For assurance that procured items comply with these detailed requirements, AMS, 

through its Livestock Poultry and Seed (LPS) Program’s Quality Assessment Division 

(QAD) provides a voluntary meat certification service and a process verification 

program. For labeling purposes, only producers who have meat products certified 

according to the IMPS or operate under an approved IMPS process verified program 

may use the letters "IMPS" on the product label. Purchasers desiring these services

should contact:

USDA, AMS, LPS Program, QAD

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-3271

http://www.ams.usda.gov/AMSv1.0/QAD
4

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. 
5

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

1 7%

2 10%

3 12%

4 15%

5 ≥15%

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, 
6

the roast or raw materials to be portioned shall be mechanically tenderized by using the 

multiple probe method (pinning) not more than one time. 

3.1.4 Aging

The purchaser shall specify the aging type and time desired. For assistance in 

specifying these parameters, use the following tables.

Type Description

Wet Aging

Meat is vacuum-packaged in a high moisture-impermeable 

bag and stored in cooler conditions (33 - 36oF) for a specified 

length of time.

Dry Aging

Meat is unpackaged and directly exposed to cooler conditions 

with designated temperature (33 - 36oF), humidity (85 – 90%) 

and air-flow (positive) controls.

3.2 Grade & Special Requirements

3.2.1 Categories

The purchaser may specify any combination of the following grade, class and special 

requirement categories when ordering. NOTE: Only one selection per category, per 

order.

Category

Quality 

Grade* U.S. Prime U.S. Choice

U.S.

Good

U.S.

Standard U.S. Utility

Carcass Wt. 

Range As Specified by Purchaser

Diet** As Specified by Purchaser

Time Description

0 – 5 days Green

5 – 7 days Moderately aged

7 – 15 days Aged

>15 days Extremely aged
7

*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.
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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 3⁄4-inch (19 mm) "Commodity trim" 1.0 inch (25 mm)

2 1⁄4-inch (6 mm) 1⁄2-inch (13 mm)

3 1⁄8-inch (3 mm) 1⁄4-inch (6 mm)

4 Practically Free (75% lean/seam surface 

exposed) 1⁄8-inch (3 mm)
9

5

Peeled/Denuded* (remaining fat shall not 

exceed 1.0 inch (25 mm) in the longest 

dimension and/or 1⁄8-inch (3 mm) in thickness)

1⁄8-inch (3 mm)

6 Peeled/Denuded, Surface Membrane 

Removed* (90% lean exposed) 1⁄8-inch (3 mm)

*See Section 6.4.

Note: When average fat thicknesses are specified by the purchaser or in item descriptions, the 

appropriate "Maximum at Any One Point" limitation shall apply.

3.4.3 Portion-Cuts

The purchaser shall specify the maximum (at any one point) thickness of surface fat on 

the edges of the chop unless fat limitations for surface and/or seam fat are indicated in 

the detailed item descriptions. Alternative fat limitations may be specified. If not 

specified, surface fat thickness shall not exceed 1⁄4-inch (6 mm) at any one point.

Option No. Maximum At Any One Point

1 1⁄4-inch (6 mm)

2 1⁄8-inch (3 mm)

3 Practically free (75% lean/seam surface exposed and 

remaining fat shall not exceed 1⁄8-inch (3 mm))

4

Peeled/Denuded* (remaining fat shall not exceed 1.0 inch 

(25 mm) in the longest dimension and/or 1⁄8-inch (3 mm) in 

thickness))

5 Peeled/Denuded, Surface Membrane Removed* (90% lean 

exposed and remaining fat shall not exceed 1⁄8-inch (3 mm))

*See Section 6.4.

3.4.4 Comminuted Products & Trimmings

Fat limitations for these items shall be expressed in terms of a fat content percentage. 

Fat content describes the percentage of fat present in the product. Unless otherwise 

specified, the fat content shall not exceed 22 percent. However, the purchaser may 

specify any fat content provided it does not exceed 30 percent and may specify 

discount ranges. 

The purchaser shall specify the fat content analysis to be determined on a (1) 

composite analysis, or (2) average analysis method (as defined within the IMPS QAP.) 

If the purchaser does not specify either method, the procedures for average fat content 

analysis method shall be used. 
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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

1

Fat content shall be declared on the product label along 

with a nutrition facts panel in accordance with FSIS 

regulations

2 Contractor shall submit documentation of fat analysis to 

purchaser

3 Fat content certified by AMS (see QAP.)

4 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) +/- 1⁄4-inch (6 mm) 1⁄4-inch (6 mm)

* Thickness measurements are not applicable within 1⁄4-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.
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Portion Weight Tolerances

Specified Weight Weight 

Tolerance

Thickness 

Uniformity*

Less than 6.0 ounces (170 g) +/- 1⁄4 oz. (7 g) 3/16-inch (5 mm)

6.0 (170 g) to 12.0 ounces (340 

g) +/- 1⁄2 oz. (14 g) 1⁄4-inch (6 mm)

12.01 (341 g) to 24.0 ounces 

(680 g) +/- 3⁄4 oz. (21 g) 3⁄8-inch (9 mm)

24.01 ounces (681 g) or more +/- 1 oz. (28 g) 1⁄2-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
12

309 Chuck, Square-Cut, 4 ribs 26-32 32-up 25

309A Chuck, Square-Cut, 4 Ribs, Boneless 16.5-21 21-up 25

309B Chuck, Square-Cut, 4 Ribs, Neck Off,

Tied, Boneless 10-19 33-40 40-uo

26

309C Chuck, Square-Cut, Neck Off, Arm

Out, Tied, Boneless 11-19 35-45 45-up

26

309D Chuck, Square-Cut, Clod Out,

Boneless 9-17 32-39 39-up

26

309E Chuck, Cross Rib 10-18 34-44 44-up 26

309F Chuck, Blade Half 6-12 26-38 38-up 26

310 Chuck, Shoulder Clod, Boneless 1-2 10.5-13 13-up 26

310C Chuck Tender (IM) 1.25-1.75 1.75-up 27

310D Chuck, Outside Shoulder 20-28 28-up 27

311 Chuck, Blade Portion, Neck Off, 

Boneless 9.5-12 12-up

28

311A Chuck, Inside Roll, Boneless 7.5-10 10-up 28

311B Chuck, Chuck Eye Roll, Boneless 2-3 7-10 10-up 28

311C Chuck, Under Blade Roast, Boneless 2-6 12-15 15-up 29

312 Foreshank 1-2 7.5-9 9-up 29

312A Foreshank, Center-Cut 1-down 3-3.5 3.5-up 29

313 Breast 2-3 14.5-18 18-up 29

313A Breast, Short Cut 8-11.5 11.5-up 29

314 Breast, with Pocket 14.5-18 18-up 29

315 Brisket, Boneless 5.5-8 8-up 29

315A Brisket, Skinned, Boneless 1.5-2.5 2.5-up 30

323 Short Ribs Amount as Specified 30

330 Hindsaddle, 2 Ribs 20-36 120-150 150-up 30

330A Hindquarter, 2 ribs 10-18 60-75 75-up 30

331 Loin 14-18 18-up 30

332 Loin, Trimmed 7.5-11 11-up 31

332A Loin, Block-Ready, Trimmed 6-9 9-up 31

333 Loin, Flap .5-1 1-up 31

334 Leg 7-10 45-60 60-up 31

335 Leg, Boneless 8-11 36-45 45-up 31

336 Leg, Shank Off, Boneless 5-10 34-43 43-up 31

337 Hindshank 1-1.5 5.5-7 7-up 31

337A Hindshank, Center-Cut 1-down 2.5-3.25 3.25-up 31

338 Trimmings Amount as Specified 32

339 Special Trimmings Amount as Specified 32

341 Back, Trimmed 8-13 46-58 58-up 32

342 Back, Strip, Boneless 3-5 15-20 20-up 33

344 Loin, Strip Loin, Boneless 1-2 3.5-5 5-up 33

344A Loin, Strip Loin, Skinned, Boneless 2.5-3.5 3.5-up 33

344B Loin, Strip Loin, Special, Boneless 2.5-3.5 3.5-up 34

346 Leg, Butt Tenderloin, Trimmed 1-1.5 1.5-up 34

346A Leg, Butt Tenderloin, Skinned .75-1.25 1.25-up 34

347 Loin, Short Tenderloin .5-1 1-up 34

348 Tenderloin 1-down 1.5-2.5 2.5-up 34

349 Leg, Top Round (Inside), Drop 7.5-9 9-up 34

349A Leg, Top Round (Inside), Cap on, 

Trimmed 4.25-5.5 5.5-up

34

349B Leg, Top Round (Inside), cap Off 1-down 4.25-5.25 5.25-up 35
13

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

35

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

352 Leg, Hip (Sirloin Butt), Cap Off, 

Tri-Tip attached, Boneless 1-4 11-15 15-up

36

352A Leg, Hip (Sirloin Butt), Cap Off, 

Trimmed, Boneless 1.75-2.75 2.75-up

36

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 40

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

1338 Veal Steak, Flaked and Formed, 

Frozen 3-8 oz. 44
14

1338A Veal Steak, Flaked and Formed, 

Breaded, Frozen 3-8 oz. 44

1338B Veal Steak, Sliced and Formed, 

Frozen 1-6 oz. 44

1349A Leg, Top Round (Inside), Cap Off, 

Cutlets (Scallopini), Boneless 2-6 oz. 45

1396 Ground Veal Patties 2-8 oz. 45

1396A Ground Veal and Soy Protein Product 

Patties 2-8 oz. 45

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

1397A Ground Veal and Soy Protein Product 

Patties, Special 2-8 oz. 45

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 
15

be used to determine compliance. Purchasers desiring these services should 

contact:

USDA, AMS, LPS Program, QAD

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-3271

5.0 Material Requirements

All products offered shall comply with the following material requirements and the 

individual item descriptions. For certification, product shall be evaluated in accordance 

with the IMPS QAP.

6.0 Quality

6.1 Excellent Condition

All product offered as meeting the specification requirements must be in excellent 

condition. For certification, product shall be in the fresh-chilled state (not previously 

frozen) when examined for excellent condition; e.g., exposed lean and fat surfaces 

shall be of a color and bloom normally associated with the class, grade, and cut of 

meat, and typical of meat which has been properly stored and handled. Cut surfaces 

and naturally exposed lean surfaces shall show no more than slight darkening or 

discoloration due to dehydration, aging, and/or microbial activity. The fat shall show 

no more than very slight discoloration due to oxidation or microbial activity. No odors 

foreign to fresh meat shall be present. Changes in color and odors characteristically 

associated with vacuum packaged meat in excellent condition shall be acceptable. 

Also, product shall show no evidence of freezing, defrosting, or mishandling. Veal

must be maintained in excellent condition through processing, storage, and transit. 

Portion-cut and ground items to be delivered frozen may be produced from frozen meat 

cuts which have been previously certified in the fresh-chilled state, provided such cuts 

show no evidence of deterioration. Unless otherwise specified, portion cut items shall 

maintain their approximate original shape. Products thus produced shall be 

packaged, packed, and returned promptly to the freezer. 

6.2 Lean Quality

Except for ground and flaked items, dark cutting and/or calloused Veal is not 

acceptable. All Veal shall be free of bruises, blood clots, bloody tissue, blood 

discoloration, exposed blood vessels, cod and/or udder fat, gambrel cord, specified 

risk materials or any other conditions which would negatively affect the use of the 

product. 
16

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 1⁄2-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 1⁄8-inch (3 

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 1⁄8-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 1⁄8-inch (3 mm) in depth.
17

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 3⁄4-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.
18

6.4.5 Diced & Portion-Cut Items

For the purpose of measuring surface fat, the maximum fat thickness at any one point 

is evaluated by visually determining the areas on the edges of either side of the dice or 

portion-cut which have the thickest amount of fat and measuring the thickness (depth) 

of fat in these areas. The average fat thickness is evaluated by visually determining 

the various areas of surface fat and taking multiple measurements in these areas. 

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

thickness represents.

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

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

For chop items, the bridging and/or the planing methods shall be applied to take into

account any natural depression occurring in a muscle and/or when a seam of fat 

occurs between adjacent muscles.

 

6.4.6 Seam Fat

For the purpose of measuring seam fat, when specified, the maximum fat thickness at 

any one point is evaluated by visually determining the areas of fat between layers of 

lean (muscles) on any side of the cut which have the thickest (widest) deposits of fat 

and measuring the width in these areas. The average fat thickness is evaluated by 

visually determining the various areas of seam fat and taking multiple measurements in 

these areas. The average shall be determined by evaluating the areas that each 

thickness (width) represents.

For chop items, the bridging and/or planing methods shall be applied to take into 

account the irregular widths of the seam fat within a muscle depression or between 

adjacent muscles in order to reveal the actual fat thickness (width) of fat within a seam. 

Seam fat shall be evaluated no closer than 3⁄4-inch (19 mm) from the contour (projected 

perimeter when symmetrically formed or unformed) of the outer edge of the chop.

However, when fat limitations for Peeled/Denuded or Peeled/Denuded, Surface 

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

surface fat above a natural depression in a muscle and fat occurring between adjacent 

muscles.

6.5 Objectionable Materials

Trimming for further processing into ground, flaked, chopped, or diced items - The 

processor shall remove materials that are objectionable and will have a negative 

impact on quality of the end item. The following objectionable materials shall be 

excluded:

• Major lymph glands (prefemoral, popliteal, and prescapular), thymus gland, and 

the sciatic (ischiatic) nerve (lies medial to the outside round).

• All bone, cartilage, and the following heavy connective tissues:

o White fibrous – Shoulder tendon, elbow tendon, silver skin (outside round), 
19

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.
20

7.0 Diagrams
21

7.3 Primal Separations Diagram

7.3.1 Diagram of Rack Loin Separation, Rack Chuck Separation
22

7.3.2 Diagram of Chuck Breast (5th-6th ribs) Separation – New diagrams coming soon!
23

8.0 Cut Descriptions

8.1 Myology

A reference for identification of muscles is the University of Nebraska’s "Bovine 

Myology & Muscle Profiling" Web site (http://bovine.unl.edu) funded by the Beef 

Checkoff and produced by the National Cattlemen’s Beef Association (www.beef.org). 

8.2 Foodservice Cut Descriptions

Item No. 300 - Carcass - This item is the unsplit carcass with not more than two tail 

vertebrae remaining attached. The hanging tender and diaphragm may be

removed, but, if remaining, the membranous portion of the diaphragm shall be

trimmed close to the lean.

Item No. 303 - Side - A side consists of one half of the carcass and is produced by

splitting the carcass through the vertebral column (backbone), exposing the spinal 

cord groove at least 75 percent of the length of the side. The hanging tender and

the diaphragm may be removed, but, if not removed, the membranous portion of the

diaphragm shall be trimmed close to the lean.

Item No. 304 - Foresaddle, 11 Ribs - This item is the anterior portion of the

carcass after removal of the hindsaddle by a cut following the natural curvature

between the 11th and 12th ribs, with the 1st through the 11th ribs remaining with the

foresaddle. The diaphragm may be removed, but, if not removed, the

membranous portion shall be trimmed close to the lean. 

Item No. 304A - Forequarter, 11 Ribs - This item is the anterior portion of Item

No. 303 after the removal of Item No. 330A - Hindquarter, 2 Ribs or one-half of

Item No. 304 - Foresaddle, 11 Ribs. The diaphragm may be removed, but, if not

removed, the membranous portion shall be trimmed close to the lean.

Item No. 304B – Full Front – This item is derived from the anterior portion of the 

foresaddle (or side) and shall include the square-cut chuck with the brisket and 

foreshank intact. The full front is separated from the foresaddle or side by a straight 

cut between the 4th and 5th ribs. 

Option No. Description

1

The purchaser may specify that the front contain 5 ribs and be 

separated from the foresaddle or side between the 5th and 6th

ribs.

Item No. 306 - Rack, 7 Ribs - This item is prepared from Item No. 304A and shall have

7 ribs (ribs 5 - 11). The chuck and breast are removed by 2 straight cuts. The chuck
24

is removed by a straight cut between the 4th and 5th ribs. The breast is removed by a

straight cut across the ribs, that is not more than 4.0 inches (10.0 cm) from the outer tip

of the longissimus dorsi (ribeye muscle). The ribeye muscle shall be approximately

equal to or larger than the complexus muscle on the cut surface of the chuck end. 

Purchaser may request this item be unsplit, which would be derived from Item No. 304.

Item No. 306A - Rack, 6 Ribs -This item is prepared from Item No. 304A and shall

have 6 ribs (ribs 6 - 11). The chuck and breast are removed by 2 straight cuts. The

chuck is removed by a cut between the 5th and 6th ribs. The breast is removed by a

straightcut across the ribs that is not more than 4.0 inches (10.0 cm) from the outer tip

of the longissimus dorsi. The longissimus dorsi shall be approximately twice as large

as the complexus muscle on the cut surface of the chuck end. Purchaser may 

request this item be unsplit, which would be derived from Item No. 304.

Item No. 306B - Rack, Chop-Ready, 7 Ribs - This item is a single rack as described in 

Item No. 306. The chine (vertebrae), feather bones, blade bone, related cartilage, and 

backstrap as well as the lifter muscles (trapezius, infraspinatus, latissimus dorsi, 

rhomboideus, subscapularis) shall be excluded. “Chop-Ready” may also be referred 

to as “Ready-To-Slice”.

Item No. 306C - Rack, Chop-Ready, 6 Ribs - This item is as described in Item 

No. 306A In addition the chine, feather bones, blade bone, related cartilage, 

and backstrap as well as the lifter muscles (trapezius, infraspinatus, latissimus 

dorsi, rhomboideus, subscapularis) shall be excluded. “Chop-Ready” may 

also be referred to as “Ready-To-Slice”.

Item No. 306D - Rack, Chop-Ready, 7 Ribs, Frenched - This item is as described

in Item No. 306B except that the breast side of the ribs shall be frenched (removal of

the intercostal meat and lean and fat between and over the ribs). Exposed portions

of the rib bones shall not exceed 1.5 inches (3.8 cm) and the remaining intercostal 

meat and lean and fat over the rib bones shall not exceed 2.5 inches (6.3 cm) from

the ventral edge of the longissimus dorsi. “Chop-Ready” may also be referred to as 

“Ready-To-Slice”.

Item No. 306E - Rack, Chop-Ready, 6 Ribs, Frenched - This item is as described

in Item No. 306C except that the breast side of the ribs shall be frenched (removal of

the intercostal meat and lean and fat over the ribs). Exposed portions of the rib

bones shall not exceed 1.5 inches (3.8 cm) and the remaining intercostal meat and

lean and fat over the rib bones shall not exceed 2.5 inches (6.3 cm) from the ventral 

edge of the longissimus dorsi. “Chop-Ready” items may also be referred to as 

“Ready-To-Slice”.

Item No. 307 - Rack, Ribeye, 7 Ribs, Boneless- This item consists of the 

longissimus dorsi, spinalis dorsi, complexus and multifidus dorsi muscles of a 7-rib 
25

rack meeting the requirements of item No. 306. The longissimus dorsi shall be

approximately equal to or larger than the complexus muscle on the cut surface of the

chuck end. All other muscles, bones, cartilages, backstrap, and the exterior fat

covering shall be removed. The seam surface overlying the spinalis and longissimus

dorsi shall be trimmed practically free of fat.

Item No. 307A - Rack, Ribeye, 6 Ribs, Boneless- This item consists of the 

longissimus dorsi, spinalis dorsi, complexus and multifidus dorsi muscles of a 6 

rib rack meeting the requirements of item No. 306A. The longissimus dorsi shall 

be approximately twice as large as the complexus muscle on the cut surface of

the chuck end. All other muscles, bones, cartilage, backstrap, and the exterior

fat covering shall be removed. The seam surface overlying the spinalis and

longissimus dorsi shall be trimmed practically free of fat.

Item No. 308 - Chuck, 4 Ribs - The chuck is that portion of the forequarter

remaining after removal of the rack and plate portion of the breast by a straight

cut between the 4th and 5th ribs. The foreshank and brisket may either be 

attached or separated and packaged with the chuck. Purchased may request 

this item be unsplit. Purchaser may specify a 5 rib chuck, and the item would be

called Veal Chuck, 5 Ribs.”

Item No, 308A – Chuck, Arm Chuck, 4 Ribs. This item is described within 

item NO. 308 except that the brisket is removed by a straight cut at right 

angles to the rack side, passing through the cartilaginous juncture of the first 

rib and sternum. The foreshank may either be attached or separated and 

packaged with the chuck. If desired, the purchaser may request a 5 rib Arm 

Chuck. Purchaser may request this item be unsplit.

Item No. 309 - Chuck, Square-Cut, 4 Ribs - This item is as described in

Item No. 308 except that the foreshank and brisket portion of the breast is 

removed by a straight cut perpendicular to the rack side, that passes through

the cartilaginous juncture of the first rib and the sternum. Purchased may 

request this item be unsplit. Purchaser may specify a 5 rib chuck, and the 

item would be called “Veal Chuck, Square-Cut, 5 Ribs”.

Item No. 309A - Chuck, Square-Cut, 4 Ribs, Boneless - This item is prepared from

Item No. 309. The shoulder clod shall be separated (with or without the 

supraspinatus attached) but packaged with the boneless chuck. The shoulder clod

may be separated prior to removal of the brisket and shank. The longissimus dorsi

shall be approximately equal to or larger than the complexus muscle on the cut

surface of the rack end. The deep pectoral muscle shall extend past the 3rd rib

mark and may extend past the 4th rib mark. All bones, cartilage, backstrap, and the 

prescapular lymph gland and surrounding fat in excess of 0.5 inch (13 mm) shall be

removed. Purchaser may specify a 5 rib chuck, and the item would be called “Veal 

Chuck, Square-Cut, 5 Ribs, Boneless.”
26

Item No. 309B - Chuck, Square-Cut, 4 Ribs, Neck Off, Tied, Boneless- This item is 

as described in Item No. 309B except that the neck shall be removed by a straight cut 

approximately perpendicular to the neck vertebrae along a line where the neck joins

the shoulder. The shoulder clod shall be replaced in its natural position, the boneless

chuck shall be rolled with the longissimus dorsi lengthwise of the roll, and the roast

shall be netted or tied. When smaller roasts are specified, the boneless chuck shall 

be separated by cuts at right angles to its length. Purchaser may specify a 5 rib chuck, 

and the item would be called “Veal Chuck, Square-Cut, 5 Ribs, Neck Off, Boneless, 

Tied.”

Item No. 309C - Chuck, Square-Cut, Neck Off, Arm Out, Tied, Boneless- This item

is as described in Item No. 309D or 309E except that the arm portion shall be removed

and the shoulder clod shall be separated (but packaged with the boneless chuck) and

trimmed in accordance with Item No. 310B. The arm portion shall be removed from

the blade portion (after separation of the clod) by a straight cut, approximately

perpendicular with the rack end that is ventral to, but not more than 3.0 inches (7.5 cm) 

from the longissimus dorsi at the rack end. The boneless blade portion and the

shoulder clod shall be netted or tied separately and placed into the same container.

Item No. 309D - Chuck, Square-Cut, Clod Out, Boneless - This item is the same

as Item No. 309B or 309C, except that the shoulder clod (with or without the

supraspinatus attached) shall be excluded. The boneless chuck shall be rolled with

the longissimus dorsi lengthwise of the roll and netted or tied.

Item No. 309E – Veal Chuck, Cross Rib - This item is derived from a square-cut or 

arm chuck. The cross rib is removed from the chuck by (1) making a scribe cut passing 

across the ribs immediately ventral to the most ventral curvature of the cervical 

vertebrae and perpendicular to the posterior (rack) side, (2) removing the ribs and 

underlying muscles (serratus ventralis, Latissimis dorsi and pectoral) by cutting 

through the natural seam overlying the teres major and triceps brachii muscles of the 

ventral portion of the outside shoulder.

Item No. 309F – Veal Chuck, Blade Half – This item is derived from a square-cut 

chuck and shall consist of the dorsal (blade) portion. The blade half is separated from 

the square-cut chuck by a cut passing across the rib bones immediately ventral to the 

most ventral curvature of the cervical vertebrae (at or dorsal to the shoulder joint).

Option No. Description

1

The purchaser may specify the blade half to include the arm 

bone and associated muscles after removal of the cross-rib.

Item No. 310 - Chuck, Shoulder Clod, Boneless – This item may be prepared from 

any veal chuck and shall include the muscles posterior to the humerus (M. latissimus 
27

dorsi, triceps brachii group, and teres major),and both the muscles above the blade 

bone (supraspinatus, infraspinatus) and lateral to the natural seam over the deep 

pectoral and serratus ventralis. The shoulder rose or cutaneous trunci muscle shall be 

removed when the underlying fat exceeds the surface fat thickness specified by the 

purchaser. All sides of the clod shall be trimmed so that the minimum thickness is not 

less than 0.5 inch (13 mm) at any one point. All bones and cartilaginous material shall 

be excluded and the tendons on the elbow end trimmed even with the lean. If 

specified, the boneless clod shall be rolled with the blade muscles folded over the thick 

end and netted or tied. 

For uniformly thick roasts, the clod can be split lengthwise, the ends reversed, and the 

boned surfaces placed together and netted or tied. Smaller roast may be made by 

slicing the netted or tied clod into desired sized portions. Larger roasts may be 

produced by reversing the ends of two clods and holding the boned surfaces together 

by netting or tying.

Option No. Description

1 The chuck tender (supraspinatus) muscle shall be excluded.

2

The clod may be cut into two pieces and packaged into the 

same container by separating the blade muscles 

(infraspinatus and supraspinatus) from the arm portion 

by cutting through the natural seam between 

the infraspinatus and triceps brachii group.

Item No. 310C - Chuck, Chuck Tender (IM) - This item consists of the 

supraspinatus, which lies along the dorsal side of the medial ridge of the blade bone

and shall be separated from adjacent muscles through the natural seams. The 

Chuck Tender is sometimes referred to as the “Mock” or “Scotch” Tender.

Item No. 310D - Chuck, Outside Shoulder - This item shall consist of the shank,

humerus, and blade bone and associated muscles of the chuck. It may be prepared

from the chuck prior to removal of the rack and breast. This item is prepared by

cutting through the natural seam between the triceps brachii and deep 

pectoral/serratus ventralis muscles. The cut follows a natural seam to a point 

immediately to the dorsal edge of the blade cartilage. The thick end (arm end) 

shall include the shank and humerus bones and overlying lean (latissimus dorsi,

triceps brachii group, and minor muscles associated with the humerus). The thin

end (blade end) shall consist of the blade bone and muscles overlying the blade bone

(supraspinatus, infraspinatus, latissimus dorsi) and immediately below the blade 

bone(subscapularis and teres major). The cutaneous muscle (shoulder rose) shall 

be removed when the underlying fat exceeds the surface fat thickness specified. All 
28

sides shall be trimmed following the natural curvature of the major muscles and the

scapula. This item is commonly referred to as a “paddle”.

Item No. 311 - Chuck, Blade Portion, Neck Off, Boneless - This item is as described

in Item No. 309F except that the clod portion (with or without the supraspinatus) shall 

be excluded. Unless otherwise specified by the purchaser, this item shall be netted or 

tied, and may be made into smaller roasts.

Item No. 311A - Chuck, Inside Roll, Boneless - This is as described in Item No. 311 

except that the supraspinatus and the trapezius (chuck cover) shall be removed. 

This item consists of the large muscle system of the blade portion that lies beneath the

blade and trapezius consisting of the longissimus dorsi, complexus, rhomboideus,

spinalis dorsi, complexus, multifidus dorsi, serratus ventralis, splenius and may

contain the subscapularis. Unless otherwise specified below, the arm portion shall be

removed by a straight cut that is at an approximate right angle to the rib end and is not

more than 3.0 inches (7.6 cm), ventral from the longissimus dorsi at the rack end and

not more than 4.0 inches (10.2 cm) from the complexus at the neck end. When

smaller roasts are specified, a straight cut, perpendicular to its length, shall divide the

chuck roll into approximately equal portions. If specified by the purchaser, this item

shall be netted or tied. The purchaser may specify alternative arm removal options:

Option No. Description

Maximum distance from 

longissimus on the rack end

Maximum distance from the 

complexus on the neck end

1 2.0 inches (5.1 cm) 3.0 inches (7.6 mm)

2 1.0 inches (25 mm) 2.0 inches (5.1 mm)

3 0.0 inches 1.0 inches (25 mm)

4

The neck shall be removed by a straight cut approximately

parallel to the rack end and is anterior to, but not more than

0.5 inch (13 mm) from, the serratus ventralis muscle. 

Item No. 311B - Chuck, Chuck Eye Roll, Boneless - This item is derived from Item

No. 311A with the neck removed as described in PSO 4. The chuck eye roll is the large

muscle system consisting of the longissimus dorsi, spinalis dorsi, multifidus dorsi,

splenius, complexus and minor muscles immediately ventral to the longissimus dorsi. 
29

It is separated from the inside roll by cutting through the natural seams. This item

shall be practically free of surface fat. All bones, cartilage, backstrap, rhomboideus,

serratus ventralis, and intercostal meat shall not be present. If specified by the

purchaser, this item may be netted or tied.

Item No. 311C - Chuck, Under Blade Roast, Boneless - The item is the remaining 

portion of the inside roll after removal of the chuck eye roll. It shall consist of the

serratus ventralis, rhomboideus and splenius, and may contain the subscapularis.. 

This item shall be practically free of surface fat. All bones, cartilage, backstrap, neck

meat and intercostal meat shall be removed. If specified by the purchaser, this item

may be netted or tied.

Item No. 312 - Foreshank - This item is the foreleg portion from the chuck. A

cross-section of the arm bone (humerus) shall be exposed. The foreshank is 

separated from the brisket by cutting through the natural seam. A small portion of

the pectoralis superficialis may remain attached to the foreshank.

Item No. 312A – Foreshank, Center Cut – This item is prepared from item No. 312 

by straight cuts so that the cross sections of the ulna and the radius are evident at 

both ends of the foreshank. 

Item No. 313 - Breast - The breast consists of the plate and brisket portions of the 

forequarter (intact) and shall contain 11 ribs. The diaphragm may be removed, but,

if present, the membranous portion shall be trimmed close to the lean. The heart fat

shall be removed.

313A- Breast, Short Cut – This item is as described in Item No. 313 –Veal Breast, 

except the brisket is removed by a cut between the 4 and 5th ribs. The veal breast 

short-cut shall contain no more than 8 rib bones.

Option No. Description

1

The purchaser may specify that the ventral edge of the breast 

be removed by a cut that removes the sternum and passes 

through the ventral portions of the costal cartilages.

Item No. 314 - Breast, with Pocket - This item is as described in Item No. 313. A

pocket shall be formed by cutting through the flesh along the rack edge adjacent to the

ribs, leaving not less than 1.0 inch (25 mm) or more than 1.5 inches (3.8 cm) of lean

intact along the chuck edge, the belly edge, and the flank edge of the breast. There

shall be no scores through the outside muscles covering the pocket.

Item No. 315 – Brisket, Boneless - This item is derived from the anterior 4 to 5 ribs of 

the breast. The sternum and rib bones shall be removed.
30

Option No. Description

1 The deckle (lean and fat overlying the deep pectoral muscle) 

shall be removed

Item No. 315A – Brisket, Skinned, Boneless– This item is the same as Item No. 315

PSO 1, except that all surface fat and overlying membrane shall be removed.

Option No. Description

1 The superficial pectoral shall be separated (or hinged) to 

remove remaining seam and surface fat

2 The superficial pectoral muscle is excluded

Item No. 323 - Short Ribs - This item is derived from the rib section of any rack

and/or breast. This item shall contain at least one rib, including the intercostals 

meat and lean together with the serratus ventralis (which shall run continuous

across the cut surface on at least one side). The purchaser may specify the rib 

length.

Item No. 330 - Hindsaddle, 2 Ribs - The hindsaddle is the posterior portion of

the carcass remaining after the removal of the Item No. 304 by a cut following

the natural curvature between the 11th and 12th ribs, with the 12th and 13th

ribs remaining with the hindquarter. The hanging tender and diaphragm may be

removed, but, if present, the membranous portion shall be trimmed close to the

lean.

Item No. 330A - Hindquarter, 2 Ribs - This item is prepared from Item No. 303. 

The hindquarter is separated from the forequarter by a cut following the natural 

curvature between the 11th and 12th ribs, with the 12th and 13th ribs remaining

with the hindquarter. The hanging tender and diaphragm may be removed, but,

if not removed, the membranous portion of the diaphragm shall be trimmed

close to the lean.

Item No. 331 - Loin - The loin is the anterior portion of Item No. 330A, after removal

of the leg. The leg shall be removed by a straight cut perpendicular to the back bone

through a point immediately anterior to the hip bone, leaving no part of the hip bone

cartilage on the loin. Purchaser may request an unsplit loin, which would be derived 

from item No. 330.
31

Item No. 332 - Loin, Trimmed - The trimmed loin is as described in Item No.

331 except that the flank portions shall be removed by a straight cut that is not

more than 4.0 inches (10.0 cm) from the outer tip of the longissimus dorsi (loin

eye muscle). The kidneys and the kidney knobs shall be removed. The

lumbar fat shall be trimmed so that it does not exceed 0.5 inch (13 mm) in

thickness at the leg end. From the leg end, the fat shall be tapered down to the

lean surface at a point not beyond 3/4 of the length of the loin. Purchaser may 

specify an unsplit loin, which would be derived from Item No. 330.

Item No. 332A – Veal Loin, Block-Ready Trimmed - This item is 

described in Item No. 332 except that the flank portion shall be excluded 

by a straight cut that is not more than 1 inch (2.5 cm) from the longissiums 

dorsi on the rib and hip ends. The lumbar far shall be removed entirely, 

unless otherwise specified by the purchaser.

Item No. 333 – Veal Loin, Flap – This item shall consist of the flap (obliquus 

abdominis internus) muscle that is ventral to the tenderloin and kidney fat. It may be 

removed from the hindquarter prior to separation of the leg, loin, and flank. The flap is 

separated from the flank muscle (rectus abdominis), transverses abdominis, and 

obliquus abdominis externus by cutting through the natural seams. This item is 

sometimes referred to as the “Bavette”.

Item No. 334 - Leg - The leg is that portion of the hindquarter remaining

after the removal of Item No. 331.

Item No. 335 - Leg, Boneless - This item is prepared from Item No. 334. The

round bone shall be removed by a cut through the natural seam between the top

round and the sirloin tip (knuckle). The flank, practically all cod or udder fat, and

surface fat in excess of 0.5 inch (13 mm) in thickness shall be removed. All 

bones, cartilage, lean and fat overlying the aitch bone (oyster), sacrosciatic 

ligament, the gambrel cord and the heavy connective tissue surrounding the

kneecap shall be removed. When specified by the purchaser, this item may be 

made into smaller pieces and netted or tied as roasts. If specified as roasts, 

the shank meat shall either be folded into the femur bone cavity of a roast or left 

as a separate portion. 

Item No. 336 - Leg, Shank Off, Boneless- This item is as described in Item No. 335,

except that the shank shall be removed by a cut through the stifle joint that follows the

natural seam between the shank and the heel. If specified by the purchaser, this 

item may be made into smaller pieces and netted or tied as roasts. 

Item No. 337 - Hindshank - This item is prepared from Item No. 334. The

hindshank shall be removed by a cut through the stifle joint that follows the natural 

seam between the shank and the heel. All hock bones and the gambrel cord shall 

be removed.

Item No. 337A – Hindshank, Center-Cut - This item is prepared from Item No. 337 
32

by straight cuts across the tibia and fibula bones at the dorsal and ventral ends of the 

hindshank so that the only portion of the hindshank remaining shall display both the 

tibia and fibula bones on both ends of the item.

Item No. 338 - Trimmings - Trimmings may be prepared from any portion of the

carcass that yields product that meets the end item requirements and is not ground

or mechanically reduced in size. All bones, cartilage, backstrap, heavy connective

tissue, and lymph glands shall be removed. The purchaser shall specify fat content

using one of the following options. If not specified, fat content shall be verified with

option 2 requirements.

Option No. Description

1 Fat content shall be declared on the product label

2 Contractor shall submit documentation of fat analysis to

purchaser

3 Fat content certified by AMS (see Quality Assurance

Provisions)

4 Samples selected by AMS and sent to a

purchaser-designated laboratory

Item No. 339 - Special Trimmings - Special trimmings may be prepared from any

portion of the carcass that yields product that meets the end item requirements. 

Unless otherwise specified, shank and heel meat shall be excluded. Unless

otherwise specified, trimmings shall consist of pieces that have a surface area on one

side which is no less than 6.0 square inches (15.0 square cm) and is no less than 0.3

inch (8 mm) thick at any point. All, bones, cartilage, backstrap, heavy connective

tissue, detached cutaneous muscles, and lymph glands shall be removed. 

Trimmings shall be practically free of surface and seam fat. The purchaser may

specify this item to be further fabricated into strips for stir fry or fajitas.

Item No. 341 - Back, Trimmed - This item consists of the racks and loins attached. 

The legs are removed by a straight cut perpendicular to the back bone through a point 

immediately anterior to the hip bone, leaving no part of the hip bone cartilage on the

loin. The plates and flanks are removed by a straight cut that is not more than 4.0

inches (10.0 cm) from the outer tip of the longissimus dorsi. The kidneys and kidney

knobs shall be removed, and the lumbar fat shall be trimmed so that it does not

exceed 0.5 inch (13 mm) in thickness at the leg end. The lumbar fat shall be tapered

down to the lean surface at a point not beyond 75% the length of the loin portion.

The purchaser may specify the following options. If none is selected, PSO 1 will apply:

Option No. Description
33

1 The chucks removed by a straight cut between the 4th and

Trimmed-9 rib)

2 The chucks removed by a straight cut between the 5th and

Trimmed-8 rib)

Item No. 342 - Back, Strip, Boneless - This item is derived from the back and shall 

consist of the single boneless strip loin and the boneless rack, ribeye attached. The

flanks and plates shall be removed immediately ventral to the longissimus dorsi. 

The longissimus dorsi shall be approximately equal to or larger than the complexus 

on the cut surface of the chuck end and the gluteus medius shall be present on the

cut surface on the leg end. All bones, cartilage, backstrap, and muscles associated

with the blade bone shall be removed. Unless otherwise specified, the strip may be

partially cut (butterflied) in the center and folded, so that the boned surfaces are

placed together, to facilitate packaging.

Item No. 344 – Loin, Strip Loin, Boneless – This item is prepared from Item 

Nos. 331 or 332. The flank edge shall be removed by a straight cut that is not 

more than 1.0 inch (25 mm) from the outer tip of the longissimus dorsi. The 

tenderloin, all bones and cartilage shall be removed. Surface fat not to exceed 

0.5 inches (13 mm) at any point. 

Option No. Description

1 The flank edge shall be removed immediately ventral to the 

longissimus dorsi

Item No. 344A - Loin, Strip Loin,Peeled, Boneless- This item is the same as Item 

No. 344, except that the fat cover is removed by cutting through the seamed surface 

overlying the longissimus dorsi and gluteus medius.

Option No. Description

1 The flank edge shall be removed immediately ventral to the 

longissimus dorsi

2 The multifidus dorsi (side muscle) muscle shall be removed
34

Item No. 344B - Loin, Strip Loin, Special, Boneless- This item is as described in

Item No. 344 except that the flank is removed adjacent to the longissimus dorsi. The 

fat covering, thick opaque membranous "skin" surface of the major eye muscle, 

multifidus dorsi, and the ‘veiny’ end anterior to the gluteus medius shall be removed, 

leaving a smooth surface on the boneless strip loin.

Item No. 346 - Leg, Butt Tenderloin, Trimmed - This item is that portion of the

tenderloin removed from Item No. 334 and shall consist of the psoas major,

psoas minor, and iliacus. The butt tenderloin shall be practically free of all fat.

Item No. 346A - Leg, Butt Tenderloin, Skinned - This item is the same as Item No.

346 except that the psoas minor is removed and the principal membranous tissue

over the psoas major shall be removed.

Item No. 347 - Loin, Short Tenderloin - This item is that portion of the tenderloin

removed from Item Nos. 331 or 332. Practically all fat and the psoas minor shall be

removed. This item may also be referred to as a Loin, Tenderloin Tip.

Item No. 348 – Tenderloin - This item is derived from Item No. 330A hindquarter prior 

to separation of the leg from the loin and shall include the psoas major, psoas minor,

and illiacus (wing), and may include portions of the obliqus abdominus internus (flap), 

sartorius, and quadratus lomborum (chain). 

Option No. Description

1

The psoas minor (side muscle), oblique abdominus internus 

(flap), quadratus lomborum (chain) and sartorius shall be 

removed

Item No. 349 - Leg, Top Round (Inside) Drop - The top round is prepared from any 

leg item, such as Item No. 334, 335, or 336, that meets the end item requirements. It 

shall consist of the semimembranosus, adductor, gracilis, and firmly attached minor 

muscles (pectineus, ilio psoas, and sartorius). The top round is separated from the

outside and sirloin tip (knuckle) portions along the natural seams. This item is also 

referred to as a “rough” top round.

Item No. 349A - Leg, Top Round (Inside), Cap-On, Trimmed – The top round is 

prepared from Item No. 334 and shall consist of the semimembranosus, adductor, 

gracilis, and firmly attached minor muscles (pectineus, ilio psoas, and sartorius). The 

top round is separated from the outside and sirloin tip (knuckle) portions along the 
35

natural seams and trimmed to be practically free of surface fat. 

Item No. 349B - Leg, Top Round (Inside), Cap Off - This item is as described in Item

No. 349, except that the cap (gracilis) muscle and gracilis membrane shall be removed.

This item shall be trimmed so that all surface fat and surface membrane is removed.

Option No. Description

1

The purchaser may specify that the minor muscles (pectineus,

ilio psoas, and sartorius) shall be removed along with the

gracilis by cutting through the natural seams

Item No. 350 - Leg, Bottom (Outside), Heel Out - This boneless item may be

prepared from the outside (biceps femoris, biceps femoris ishiatic head, and

semitendinosus) portion of any IMPS boneless leg item. The heel 

(gastrocnemius and super digital flexor muscles), sacrosciatic ligament, and

popliteal lymph gland shall be removed by cutting through the natural seam.

Option No. Description

1 The eye of round (semitendinosus) shall be separated along 

the natural seam from the biceps femoris and excluded

Item No. 350A - Leg, Bottom (Outside), Heel Out, Trimmed - This item is as 

described as in item No. 350, except that is shall be prepared Fat Limitation Option 

(FLO) 6, Peeled/Denuded, Surface Membrane Removed (90 percent lean exposed).

Item No. 351 - Leg, Sirloin Tip (Knuckle) - This boneless item shall consist of

the knuckle portion of any IMPS boneless leg item. The item shall include the 

rectus femoris, vastus lateralis, vastus medialis, and vastus intermedius

muscles and may contain a small portion of the sartorius. The knuckle is 

separated from the inside, outside, and top sirloin portions along the natural 

seams. The tri-tip (tensor fasciae latae) is excluded and left attached to the top 

sirloin (hip) by cutting through the natural seams. All bones, cartilage, silver 

skin, obliquus abdominis internus, and tendinous ends exposing less than 75

percent lean on a cross-sectional cut shall be removed.

Item No. 351A – Leg, Sirloin Tip (Knuckle), Trimmed – This item is the same 

as Item No. 351 except that it is trimmed to Fat Limitation Option (FLO) 6, 

Peeled/Denuded, Surface Membrane Removed (90% lean exposed).
36

Item No. 352 - Leg, Hip (Sirloin Butt), Cap Off, Tri-Tip Attached, Boneless -

The hip is the sirloin butt portion of the leg with the tri-tip (tensor fasciae latae) 

from the sirloin tip firmly attached. The hip (gluteus medius, gluteus accessorius, 

and gluteus profundus) is removed from the boneless leg by cutting through the 

natural seam, leaving the biceps femoris (cap) attached to the outside leg. The 

tri-tip is separated from the knuckle portionof the leg by cutting through the natural 

seam and leaving it attached to the gluteus medius. All bones, cartilage, exposed

lymph glands, tendons associated with the protuberance of the femur, heavy

connective tissue overlying the tensor fasciae latae and sacrosciatic ligament

shall be removed.

Item No. 352A - Leg, Hip (Sirloin Butt), Cap Off, Trimmed, Boneless- This item is 

as described in Item No. 352 except that the tensor fasciae latae is excluded, and it 

should be trimmed to Fat Limitation Option (FLO) 6, Peeled/Denuded, Surface 

Membrane Removed (90% lean exposed).

Option No. Description

1 The gluteus accessorius and gluteus profundus shall be 

removed

Item No. 353 – Leg, Eye of Round (Leg) - This item maybe prepared from any 

leg item that meets the end requirements described. The eye shall consist only 

of the semitendinosus muscle that has been separated along the natural seam 

from the biceps femoris and other leg muscles. It shall not be severed on either 

end.

Item No. 363 - Leg, TBS, 4 Parts - This item shall consist of the top, bottom,

sirloin tip, and hip portions of the leg (Item Nos. 349, 350, 351, and 352). Each

portion shall be individually packaged and pack into the same container.

Item No. 363A - Leg, TBS, 3 Parts - This item shall consist of the top, bottom,

and sirloin tip portions of the leg (Item Nos. 349, 350, and 351). Each portion

shall be individually packaged and pack into the same container.

Item No. 363B - Leg, BHS, 3 Parts - This item shall consist of the bottom, hip,

and sirloin tip portions of the leg (Item Nos. 350, 351, and 352). Each portion

shall be individually packaged and pack into the same container.

Item No. 363C - Leg, Bottom (Outside), Heel – This item consists of the heel 

portion (gastrocnemius and superficial digital flexor) of the bottom leg 

(gooseneck). It is separated as described in Item No. 350A. 
37

Option No. Description

1 The superficial digital flexor muscle shall be removed through 

its natural seams

Item No. 388- Veal Bones, Mixed- Mixed bones may include any combination of 

different types of bones from veal carcasses. Bones shall be sawed into sections or 

lengths to facilitate shipping and handling.

Item No. 389- Veal Bones, Marrow- Marrow bones shall be prepared from any 

combination of the shank, femur, or humerus bones of veal carcasses. The bones 

shall be sawed into sections or lengths to facilitate shipping and handling. Marrow 

shall be exposed on at least one end of each sawed section or length to qualify the 

bones as marrow bones.

Item No. 393 – Flank Steak (IM)- This boneless item consists of the rectus 

abdominis muscle from the flank region of the carcass. The flank steak is 

located at the cod or udder end of the flank. It is separated from the 

transversus abdomini, obliquus abdominis internus, and obliquus abdominis 

externus muscles through the natural seams. The item shall be prepared 

practically free of fat and membranous tissue. 

Option No. Description

1

Purchasers may request that the flank steak be further 

peeled to FLO 6 and cut square on both ends.

Item No. 394 - Veal Flank, Rose Meat (IM). This boneless item shall consist of the M. 

cutaneous trunci muscle that lies on the exterior (lateral) surface of the carcass/side, 

overlying the flank, plate, and shoulder regions. It may be removed from the side prior to 

fabrication into primal cuts. The rose meat overlying the flank region is sometimes 

referred to as the “elephant ear” because of its triangular-like shape and rose meat 

overlying the shoulder is sometimes referred to as the 'shoulder rose". Rose meat has a 

lighter red color than most of the interior muscles of the carcass.

Option No. Description
38

1 Purchaser may request that this muscle be completely 

trimmed of all fat and connective tissue

2 Purchaser may request the thicker portion of the rose 

meat that overlies the flank region.

Item No. 395 - Veal for Stewing - Diced meat shall be prepared from any

portion of the carcass which yields product that meets the end-item

requirements; however, shank and heel meat shall be excluded. Dices shall be

free of bones, cartilage, heavy connective tissues, and lymph glands. To

facilitate dicing, meat may be frozen and/or tempered, one time only. The meat

shall be either hand-diced or processed through a dicing machine (grinding is not

permitted). At least 75 percent, by weight of the resulting dices shall be of a size

equivalent to a 0.75 inch (19 mm) to 1.5 inch (3.8 cm) cube; have no individual 

surface on any dice more than 2.5 inches (6.4 cm) in length; and not exceed 1/8

inch (3 mm) fat thickness at any point.

Item No. 395A - Veal for Kabobs - This item is as described in Item No. 395 except

(unless otherwise specified) at least 90 percent, by weight, of the resulting dices shall 

be of size equivalent to not less than a 0.75 inch (19 mm) cube or not more than a 1.5

inch (3.8 cm) cube, and no individual surface shall be more than 3.0 inches (7.5 cm) in

length. The fat thickness of the surface and/or seam fat shall not exceed 1/8 (3 mm) 

at any point. This item may also be referred to as “veal cubes”.

Item No. 396 - Ground Veal

Material - Ground veal shall be prepared from any portion of the carcass (graded

or ungraded). The meat shall be free of bones, cartilage, prefemoral, popliteal,

and prescapular and other exposed lymph glands, heavy connective tissue, and

the tendinous ends of shanks and knuckles to a point that exposes at least 75

percent lean on a cross-sectional cut. Unless otherwise specified, ground veal 

may be derived from previously certified boneless meat that has been frozen and

stockpiled. The purchaser may specify the maximum amount of previously

certified frozen boneless meat that can be mixed with fresh-chilled meat prior to

final grinding.

Processing - The boneless meat shall be ground at least once through a plate

having holes not larger than 1.0 inch (25 mm) in diameter. Alternatively,

boneless veal may be chopped or machine-cut by any method, provided the

texture and appearance of the product after final grinding is typical of ground veal 

prepared by grinding only. Unless otherwise specified, final grinding shall be

through a plate having holes 1/8 inch (3 mm) in diameter. Veal may be

thoroughly blended at least once prior to final grinding. However, the ground veal 
39

shall not be mixed after final grinding. Initial reduction in size, blending, and final 

grinding shall be a continuous sequence.

The purchaser may specify that product shall be coarse ground. When

specified, the boneless meat shall be ground once through a plate having holes

no larger than 1.0 inch (25 mm) and no smaller than 5/8 inch (16 mm) in diameter. 

Product name shall include "Coarse Ground.”

Fat Content - Unless otherwise specified, the fat content shall not exceed 15 percent. 

However, the purchaser may specify any fat content, provided it is between 10 and

20 percent, and may specify discount ranges. The purchaser may specify that fat

content may be verified by one of the following options. If not specified, fat content

shall be verified with option 2 requirements.

Option No. Description

1 Fat content shall be declared on the product label

2 Contractor shall submit documentation of fat analysis to

purchaser

3 Fat content certified by AMS (see Quality Assurance

Provisions)

4 Samples selected by AMS and sent to a

purchaser-designated laboratory

Item No. 396A - Ground Veal and Soy Protein Product - This item is approved

for use in Child Nutrition Programs and is as described in Item No. 396 except 

that soy protein product (SPP) shall be added. Source (e.g., soy), Type (flour, 

concentrate, or isolate), and Texture (granular or textured) of SPP shall be

specified by the purchaser. The SPP may be used dry, partially hydrated, or 

fully hydrated. If not specified, the dry SPP shall be fully hydrated to yield a

minimum of 18 percent protein. To determine the maximum amount of water to

be mixed with the dry SPP to yield 18 percent protein in the mixture, the following

equation shall be used:

[Percent protein on "as is" basis] - 1 = x

[ 18 ]

x = maximum pounds of water to be added to each pound of dry SPP.

The SPP shall be hydrated for the length of time listed on the product label. If this 

information is not available, the product shall be hydrated until all water is absorbed. 

The purchaser shall specify any level of substitution of hydrated SPP in the combined

finished product up to 30 percent. If not specified, the maximum percent of hydrated
40

protein product in the combined finished product shall not exceed 20 percent. The

hydrated SPP shall be used in the same working day in which it was hydrated. The

hydrated SPP shall be blended with the raw meat (in the specified ratio) following the

initial reduction in size.

SPP hydrated and frozen by the SPP manufacturer may be used, provided that: (1) 

the protein content of the hydrated product (as specifically stated on the

manufacturer's label) is not less than 18.00 percent; (2) the product may be

tempered, but not thawed, prior to use; and (3) no additional water may be added.

The SPP must meet the nutritional specifications established by the USDA, Food

and Nutrition Service Regulations. To ensure compliance, the VPP used must have

information on the label stating, "This product meets USDA-FNS requirements for 

use in meeting a portion of the meat/meat alternate requirement of the child nutrition

programs.” Labeling of the finished product must reflect the terms "Soy Protein

Product" or "Textured Soy Protein Product" as appropriate in the ingredient

statement (e.g., textured soy protein product (Soy Flour, Zinc Oxide, Niacinamide,

Ferrous Sulfate, Copper Gluconate, Vitamin A Palmitate, Calcium Pantothenate,

Thiamine Mononitrate (B1), Pyridoxine Hydrochloride (B6), Riboflavin (B2),

Cyanocobalamin (B12)).

Item No. 396B - Veal Patty Mix - This item is as described in Item No. 396A

except that the SPP does not need to meet FNS regulations.

Item No. 397 - Ground Veal , Special - This item is as described in Item No. 396 

except that not less than 50 percent, by weight, of any combination of boneless primal 

rounds, loins, ribs, or square-cut chucks or subprimals derived from the primal

portions (e.g., chuck rolls, clods, sirloin tips, etc.) of the carcass shall be used. The

remaining portion, not to exceed 50 percent by weight, may be composed of

trimmings or cuts from any portion of the carcass. The purchaser may specify a

grade requirement for the "primal" portion and/or the remaining portion. Formulation

requirements shall be determined on a boneless basis. Primal or subprimal cuts that

have more than a minor amount of lean removed are not eligible for the primal portion.

Item No. 397A - Ground Veal and Soy Protein Product, Special - This item is as

described in Item No. 397 except that soy protein product shall be added as described

in Item No. 396A. 
41

8.3 PORTION CUT DESCRIPTIONS

Item No. 1300 - Veal Cubed Steak, Boneless - Cubed steaks shall be prepared from

any portion of the carcass which yields product that meets the end-item requirements;

however, shank and heel meat shall be excluded. The steaks shall be free of heavy

connective tissue, bones, cartilages and lymph glands. Unless otherwise specified,

the steaks shall be cubed no more than 2 times. Knitting of 2 or more pieces and

folding the meat when cubing is acceptable. After cubing, surface and seam fat shall 

not exceed 15 percent of the total area on either side of the steak. Individual steaks

shall remain intact when suspended from any point 0.5 inch (13 mm) from the outer 

edge. This item may be referred to as “Delicated Cutlets”.

Item No. 1301 - Cubed Steak, , Special, Boneless - This item is the same as

Item No. 1300 except that the steaks shall be prepared from any combination of

lean from the leg, loin, rib, or square-cut chuck sections of the carcass. Knitting

of 2 or more pieces of meat or folding of the meat is not acceptable. Purchaser 

may specify products be prepared from specific primal cuts (leg, loin, rib, or 

square-cut chuck), and product shall be labeled accordingly. This item may be 

referred to as “Delicated Cutlets, Special”.

Item No. 1302 – Cutlets (Scallopini), Boneless - Cutlets shall be prepared from

Item No. 336. The shank and heel meat shall be excluded. All fat and surface

membranous tissue shall be removed. The muscles may be split length wise and

sliced across the grain to obtain the specified size cutlets. If specified by the

purchaser, each cutlet shall be mechanically tenderized one time (pinned, 

paddled, or pounded) and shall retain the original approximate shape. Knitting of

two or more pieces or folding of the meat is not acceptable.

Item No. 1302A - Slices, Boneless - This item shall be prepared from any

combination of lean from the leg, loin, rib, or square-cut chuck sections (excluding

shank and heel meat) of the carcass which yields product that meets the end-item

requirements. The slices shall be free of heavy connective tissue, bones,

cartilage, and lymph glands. If specified by the purchaser, either the raw 

materials or the prepared slices from the product shall be mechanically tenderized 

one time (pinned, paddled, or pounded). Pressing, knitting, or folding two pieces

of meat together is not permissible. Surface and seam fat shall not exceed 0.25

inch (6 mm) in thickness at any point. Individual slices shall remain intact when

suspended 0.5 inches (13 mm) from the outer edge. Alternatively, the purchaser 

may specify surface and seam fat limitations in terms of maximum surface area

percentage. Both surface and seam fat of the total cut surface on either side of

the slice shall not exceed the percentage specified by the purchaser. The

purchaser may specify that products be prepared from specific primal cuts (leg,

loin, rib, or square-cut chuck), and the product shall be labeled accordingly.

Item No. 1303, Medallions – Medallions are portions ranging from 2 – 4 ounces and 

shall be prepared from any combination of tender muscles throughout the carcass. All 

raw materials shall be trimmed free of all connective tissue and surface fat. Individual 
42

medallions shall consist of only one muscle. The purchaser may specify specific cuts 

or muscles that the medallions are derived from. Unless otherwise specified the 

medallions shall be derived from the rack (rib), loin, or sirloin butt cuts.

Item No. 1304 – Veal for Stir-Fry – Veal for stir-fry shall be prepared from any portion 

of the carcass exclusive of shank, heel, and detached cutaneous muscles. The veal 

may be hand sliced or mechanically sliced (grinding is not permitted) to yield pieces 

that are approximately 1⁄2 inch in width, 1 inch thickness, and 3 inches in length. No 

individual surface shall be more than 4 inches in length. Slices shall be free of bone, 

cartilage, heavy connective tissue, and lymph glands. Surface and seam fat shall not 

exceed 1⁄4 inch at any point.

Option No. Description

1

Veal for stir-fry shall be made from raw materials that comply 

with fat limitations option 6, peeled, denuded, surface 

membrane removed. 

The purchaser may specify one of the following tail length options for the following

rack items. If not specified, tail length will not be more than 3.0 inches (7.5 cm) from

the ventral edge of the longissimus dorsi or as specified within the item description.

Option No. Description

1 2 in. (5.0 cm)

2 1 in. (25 mm)

3 0 in. (0 mm)

Item No. 1306 - Rack, Rib Chops, 7 Rib - Rib chops shall be prepared from

Item No. 306. The protruding edge of the chine bone shall be removed by a

cut along the dorsal edge of the spinal cord groove, which does not score the

eye muscle. Tail length shall be as specified by the purchaser.

Item No. 1306A - Rack, Rib Chops, 6 Rib - Rib chops shall be prepared from 

Item No. 306A. The protruding edge of the chine bone shall be removed by a cut

along the dorsal edge of the spinal cord groove, which does not score the eye

muscle. Tail length shall be as specified by the purchaser.
43

Item No. 1306B - Rack, Rib Chops, Cap Off, 7 Rib - Rib chops shall be prepared

from any bone-in, 7-rib rack item that yields product that meets the end-item

requirements. The protruding edge of the chine bone shall be removed by a cut

along the dorsal edge of the spinal cord groove and does not score the longissimus

dorsi muscle. The cap (blade bone, related cartilage, and muscles immediately

above (trapezius, infraspinatus, latissimus dorsi) and immediately below

(rhomboideus, subscapularis) the blade bone) shall be removed. Tail length shall 

be as specified by the purchaser.

Item No. 1306C - Rack, Rib Chops, Cap Off, 6 Rib - Rib chops shall be

prepared from any bone-in, 6-rib rack item that yields product that meets the

end-item requirements. The protruding edge of the chine bone shall be removed

by a cut along the dorsal edge of the spinal cord groove and does not score the

eye (longissimus dorsi) muscle. The cap (blade bone, and muscles immediately

above (trapezius, infraspinatus, latissimus dorsi) and below (rhomboideus,

subscapularis) the blade bone, and related cartilage) shall be removed. Tail 

length shall be as specified by the purchaser.

Item No. 1306D - Rack, Rib Chops, Frenched, 7 Rib - This item is as described in 

Item Nos. 306B or 306D except that the tail length shall not exceed 3.0 inches (7.5

cm) from the longissimus dorsi. In preparing this item the breast side of the rib bones

shall be frenched. Frenching is accomplished by the exclusion of the intercostal 

meat and the lean and fat over the ribs. When completed, the exposed portions of

the rib bone shall not exceed 1.5 inches (3.8 cm) in length. A purchaser may

alternatively specify the chop to be frenched immediately ventral to the longissimus

dorsi.

Item No. 1306E - Rack, Rib Chops, Frenched, 6 Rib - This item is as described in

Item Nos. 306C or 306E except that the tail length shall not exceed 3.0 inches (7.5

cm) from the longissimus dorsi. In preparing this item the breast side of the rib

bones shall be frenched. Frenching is accomplished by the exclusion of the

intercostal meat and the lean and fat over the ribs. When completed, the exposed

portions of the rib bone shall not exceed 1.5 inches (3.8 cm) in length. A purchaser 

may alternatively specify the chop to be frenched immediately ventral to the

longissimus dorsi.

Item No. 1309 - Chuck, Shoulder Arm Chops - Arm chops are prepared from 

Item No. 309 or 309A. Arm chops shall contain a cross section of the humerus and

shall be cut approximately parallel to the ventral (shank) side of the shoulder. The

rib and blade bones and intercostal meat shall be removed.

Item No. 1309A - Chuck, Shoulder Blade Chops - Blade chops are derived from

the blade (dorsal) portion of Item No. 309. These chops shall contain a portion of the

blade bone and shall be cut approximately parallel to the rib bones.

Item No. 1312 - Osso buco, Foreshank - This item shall be prepared from Item
44

No. 312. The shanks shall be sliced cross-sectionally into the thickness specified by

the purchaser. Slices shall expose at least 75% lean on both sliced surfaces.

Item No. 1332 - Loin Chops - Loin chops shall be prepared from a single loin, Item

No. 332. The flank edge on individual chops shall be removed in accordance with

the specified tail length options. Loin chops shall contain no portion of the hip bone

or related cartilage. Chops which have the presence of the tenderloin on both sides 

may be referred to as “T-Bone” Chops

The purchaser may specify one tail length option. If not specified, tail length will not

be more than 3.0 inches (7.5 cm) from the ventral edge of the longissimus dorsi.

Option No. Description

1 2 in. (5.0 cm)

2 1 in. (25 mm)

3 0 in. (0 mm)

Item No. 1337 - Osso buco, Hindshank - This item shall be prepared from Item

No. 337. The shanks shall be sliced cross-sectionally into the thickness specified

by the purchaser.

Slices shall expose at least 75% lean on both sliced surfaces.

Item No. 1337A- Hindshank, Osso Buco, Center Cut - This item shall be prepared 

as described in Item No. 1337, except that it shall be derived from Item No. 337A. 

Item No. 1338 - Veal Steak, Flaked and Formed, Frozen - The steaks shall be

prepared from boneless veal (or calf) that complies with the material requirements of

Item No. 396 and shall be flaked and formed (grinding is not permitted). The flaking

and forming process shall be in compliance with FSIS Regulations. Product shall 

comply with fat content requirements of Item No. 396. When specified, the flaked

and formed steaks may be cubed (the term "cubed" may be included within the

product label). The purchaser shall specify shape and weight of steaks.

Item No. 1338A - Veal Steak, Flaked and Formed, Breaded, Frozen - This item is 

as described in Item No. 1338 except that the product shall be breaded. The

amount and application of coating and breading materials shall be in accordance

with FSIS Regulations. The purchaser shall specify shape and weight of steaks.

Item No. 1338B - Veal Steak, Sliced and Formed, Frozen - The steak shall be
45

prepared from boneless veal that complies with Item No. 339. The slicing and

forming process shall be in accordance with FSIS Regulations. Ingredients may

be added for the purpose of tenderizing and binding and shall appear on the

product label. The purchaser shall specify weight, shape, and/or thickness of

steaks.

Item No. 1349B - Leg, Top Round (Inside), Cap Off, Cutlets (Scallopini),

Boneless - This item shall be prepared from Item No. 349B. All fat and

membranous tissue shall be removed from the muscle surfaces. If specified by the

purchaser, each cutlet shall be cubed twice and shall retain the original approximate

shape of the cut being cubed. Knitting of two or more pieces or folding of the meat is 

not acceptable.

Item No. 1396 - Ground Veal Patties - The patties shall be prepared from

Item No. 396. The ground meat shall be mechanically formed into patties the size and 

shape specified by the purchaser. Patties shall be separated from each other by a 

means that will prevent them from sticking together when packaged. Patties shall be 

frozen unless specified fresh.

Item No. 1396A - Ground Veal and Soy Protein Product Patties - The patties

shall be prepared from Item No. 396A. The patty processing requirements are the 

same as item No. 1396.

Item No. 1396B - Veal Patties - The patties shall be prepared from Item No. 396B.

Item No. 1397 - Ground Veal Patties, Special - The patties shall be prepared 

from Item No. 397.

Item No. 1397A - Ground Veal and Soy Protein Product Patties, Special - The

patties shall be prepared from Item No. 397A.

9.0 Glossary

Anterior – Toward the front of the carcass, or forward of.

Blast Frozen – Products are frozen rapidly at extremely low temperatures (≤ -10o

F) in 

conjunction with high-velocity air movement around the product.

Block Ready – A cut that is marketed ready for further processing or portioning.

BRT – Boned, rolled and tied (or netted).

Butterfly – To split cuts and roasts in half, leaving the halves hinged on one edge.

Carcass – The dressed, harvested animal containing two “sides”.
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Center Cut – Term used to indicate the interior portion of a cut after removal of outer 

edges or ends to create a more desirable, uniform portion.

Chain – The side muscle of the tenderloin.

Chilled – A temperature related term generally used to describe “fresh” product.

Chine Bone – A part of the backbone that remains after the carcass is split.

Comminuted – Reduction of meat particle size, using such methods as grinding, dicing 

and chopping.

Dorsal to – Toward the upper or top line of the carcass away from the navel.

End Cuts – Cuts made from the ends of primal or sub-primal cuts. Ends often lack the 

uniformity of the adjacent cuts.

Evisceration – The process of removing the internal organs from the carcass during 

harvest.

Frenched – The process by which the bone is exposed after removing the M. 

intercostales interni and/or the lean and fat surrounding it to provide a decorative 

appearance.

Fresh – Refers to meats that have not been canned, cured, smoked, or cooked. In 

addition to the above, the product must never have been frozen.

Frozen – Refers to meats that have been reduced in temperature to below the freezing 

temperature of meat (<28o

F).

IM – Acronym for Individual Muscle designating that a cut is composed of one muscle 

only.

IQF – Acronym for Individually Quick Frozen. Refers to cuts that have been 

individually quick frozen at extremely low temperatures immediately after processing.

Lateral – Away from the median plane that divides the carcass vertically into right and 

left sides.

Medial – Towards the median plane that divides the carcass vertically into right and left 

sides.

Net Weight – Weight of the contents of a container after the weight of the packaging 

and packing materials has been deducted.

Posterior to – Towards the rear of the carcass, or backward of.
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Primal Cuts – Basic major cuts into which carcasses and sides are separated.

Side – One matched half of a Veal carcass.

Sub-Primal Cuts – Smaller cuts derived from primal cuts.

Ventral – Toward the belly of the carcass away from the upper or top line.