INSTITUTIONAL 

MEAT 

PURCHASE 

SPECIFICATIONS

CURED, DRIED, SMOKED AND 

FULLY-COOKED BEEF PRODUCTS

SERIES 600

DRAFT 9-30-2020

Supersedes Edition Effective June 1993.
2

Institutional Meat Purchase Specifications

Cured, Dried, Smoked and Fully-Cooked Beef Products -

Series 600

Contents

Section Title Page

1.0 Introduction 4

1.1 IMPS Documents 4

1.2 Contact Information 4

2.0 IMPS Ordering Checklist 5

2.1 Checklist Elements 5

3.0 Ordering Data to be Specified by the Purchaser 5

3.1 Item No., PSO’s & Special Instructions 5

3.1.1 Abbreviations 6

3.1.2 Added Ingredients 6

3.2 State of Refrigeration 7

3.3 Fat Limitations 7

3.3.1 Comminuted Products 7

3.3.2 Fat Content Verification 7

3.4 Portion-Cut Weight, Thickness, Length & Shape 8

3.4.1 Weight, Thickness & Length 8

3.4.2 Shape 9

3.5 Weight Range 9

3.6 Netting & Tying 10

3.7 Packing & Packaging 11

3.8 Quality Assurance 11

4.0 USDA Certification & Verification 11

4.1 Contact Information 11

5.0 Material Requirements 11

6.0 Quality 12

6.1 Excellent Condition 12
3

Section Title Page

6.2 Lean Quality 12

6.3 Workmanship 13

6.4 Fat Trimming 13

6.4.1 Peeled/Denuded 13

6.4.2 Peeled/Denuded, Surface Membrane Removed 14

6.4.3 Cuts & Roast Items 14

6.4.4 Bridging & Planing 14

6.4.5 Seam Fat 15

6.5 Objectionable Materials 16

6.5.1 Specified Risk Materials 16

6.6 Curing & Thermal Processing 16

7.0 Cut Descriptions 16

7.1 Myology 16

7.2 Foodservice Cut Descriptions 16
4

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 Beef 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 and Poultry (LP) Program, 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:
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USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705

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 GENERAL REQUIREMENTS.) Chilled

Frozen

Fat Limitations

Portion Cut Weight, Thickness, Length & Shape Weight Range

Netting and Tying

Packaging and Packing (See IMPS GENERAL REQUIREMENTS.)

Quality Assurance (See IMPS QUALITY ASSURANCE PROVISIONS.)

Method of examination

Acceptable Quality Levels (AQLs)

Certification - (See IMPS GR and QAP.)

3.0 Ordering Data to be Specified by the Purchaser

3.1 Item Number, PSOs & Special Instructions

The purchaser must specify: (1) IMPS item number and product name to be 

purchased, and if applicable, (2) PSOs, (3) added ingredients, applicable options, 

modifications, and special instructions to the requirements of the IMPS.
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3.1.1 Abbreviations

In conjunction with other markings that may be required in the GR and by Meat 

and Poultry Inspection Regulations, the IMPS item number, “Beef”, and the 

product name listed above must be used for marking of shipping containers. 

Abbreviation of the product name is recommended. Abbreviations, when used, 

must be as follows:

Bone in – Bn-in Frozen - Frz Round - Rnd

Boneless - Bnls Ground - Grnd Sirloin - Sirln

Center Cut - Cntr Cut Not to Exceed - NTE Special - Sp

Deckle – Dkle Peeled - Pld Trimmed - Trmd

Denuded - Dnd Roast - Rst Untrimmed - Untrmd

Fresh - Fr

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

and approved by USDA; Food Safety Inspection Service (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 beef item to produce a fully-cooked beef 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 must comply 

with FSIS Regulations and Policies.
7

Unless otherwise specified by the purchaser in the contract or purchase order, 

cooked or cooked and cured beef products may not exceed that weight of the 

fresh uncured product (controlled by FSIS). If purchasers elect to specify levels 

of added solutions exceeding green weight, a declaration is required to be 

printed adjacent to the product name indicating the percent of added solutions. 

Labeling must be in strict accordance with all FSIS regulations.

Unless otherwise specified by the purchaser, uncooked corned beef brisket must 

not exceed more than 20 percent added solutions; all other cured, uncooked 

IMPS beef cuts may not exceed 10 percent added solutions (controlled by FSIS). 

If purchasers elect to specify levels of added solutions exceeding previously 

described levels, a declaration is required to be printed adjacent to the product 

name indicating the percent of added solutions. Labeling must be in strict 

accordance with all FSIS regulations.

The purchaser and/or AMS agent maintain the right to verify the amounts of 

added ingredients using approved testing methods.

3.2 State of Refrigeration

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

product. (See IMPS GR.)

3.3 Fat Limitations

3.3.1 Comminuted Products

Fat limitations for these items must 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 must 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 must 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 must be used.

3.3.2 Fat Content Verification

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

combination of the following PSOs. If not specified, the fat content must be 

verified with PSO #2 requirements.
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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

3.4 Portion Cut Weight, Thickness, Length, & Shape

3.4.1 Weight, Thickness, & Length

The purchaser must specify the portion weight and/or length desired. For 

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

weight and/or length tolerances are specified by the purchaser, the following 

tables must be used. When both weight and/or length 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)

Portion Length Tolerances

Specified Length Length Tolerance Length 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)
9

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)

*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 patty.

3.4.2 Shape

Unless otherwise specified, patties shall be round.

3.5 Weight Range

Purchaser must 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.

Weights for cured beef products reflect their drained weight. Draining must be 

accomplished on a conventional rack or shelf; and, at the time of weighing, the 

product must be practically free of dripping pickle.

Weight Ranges (pounds)

Item 

No. Product A B C Page #

600 Brisket Corned, Canned Under 6 6-10 10-15 16

601 Brisket, Boneless, Deckle Off, 

Corned

Under 9 9-14 14-Up 17

602 Round, Sirloin Tip (Knuckle), 

Peeled, Corned

Under 8 8-15 15-Up 17

603 Round, Sirloin Tip (Knuckle), 

Peeled, Dried

Under 5 5-8 8-Up 17

604 Round, Top (Inside) Round, Corned Under 16 16-27 27-Up 17

604A Round, Top (Inside) Round, CapOff, Corned Under 14 14-25 25-Up 18

605 Round, Top (Inside) Round, Dried Under 10 10-15 15-Up 18

606 Round, Bottom (Gooseneck) Round, 

Corned

Under 11 11-18 18-Up 18
10

Weight Ranges (pounds)

Item 

No. Product A B C Page #

606A Round, Bottom (Gooseneck) Round, 

Heel Out, Corned

Under 15 15-22 22-Up 18

607 Round, Bottom (Gooseneck) Round, 

Heel Out, Dried

Under 8 8-14 14-Up 18

608 Round, Outside Round (Flat), 

Corned

Under 11 11-18 18-Up 18

608A Round, Round, Eye of Round, 

Corned

Under 3 3-5 5-Up 19

609 Round, Rump Butt Corned Under 8 8-14 14-Up 19

611 Pastrami As Specified by the Purchaser 19

612 Fajita Strips 1⁄4, 1⁄2, 1, or Bulk Packed 19

613 Tongue, Cured, Trimmed 3-5 20

614 Tongue, Cured & Smoked, Trimmed 3-5 20

617 Processed Dried Beef Under 8 8-14 14-Up 20

618 Sliced Processed Beef

1⁄4, 1⁄2, 1, or Bulk Packed

20

619 Sliced Dried Beef 20

620 Sliced Dried Beef, Ends and Pieces 20

621 Beef, Fully-Cooked Cured, Chunked 

and Formed

Under 8 8-14 14-Up 21

622 Beef Sliced Cooked Cured, 

Chunked and Formed 16, 17, 18, or 20 Slices per Pound 21

623 Round, Top (Inside) Round, Cooked 14-17 17-20 20-23 21

623A Round, Top (Inside) Round, CapOff, Fully-CookedUnder 14 14-20 20-Up 21

624 Round, Outside Round (Flat), 

Corned, Cooked

Under 10 10-16 16-Up 21

624A Round, Eye of Round, Fully-Cooked Under 5 5-8 8-Up 21

625 Brisket, Boneless, Deckle Off, 

Corned, Fully-Cooked

Under 9 9-12 12-Up 21

626 Brisket, Boneless, Deckle Off, 

Trimmed, Corned, Seasoned, FullyCooked, Special

Under 7 7-10 10-Up

22

627 Round, Sirloin Tip (Knuckle), 

Peeled, Fully-Cooked

7-8 8-10 10-Up 22

628 Loin, Top Sirloin Butt, Center Cut, 

Boneless, Fully-Cooked

Under 5 5-9 9-Up 22

629 Round, Bottom (Gooseneck) Round, 

Heel Out, Fully-Cooked

17-20 20-24 24-28 22

630 Rib, Ribeye Roll, Fully-Cooked Under 8 8-10 10-12 22

630A Rib, Ribeye Roll, Lip-On, FullyCooked Under 12 12-14 14-16 23

631 Charbroiled Beef Patties 2, 3, 4, or 5 Ounce Cooked Patties 23

3.6 Netting & Tying

Many of the item descriptions require roasts to be netted or tied to facilitate 
11

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) 

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

roasts must 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 must 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 must be included along with 

packaging materials when determining tare weight.

3.7 Packaging & Packing

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

IMPS GR.)

3.8 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 & Verification

4.1 Contact Information

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

that product must be certified or that the producer is operating under an 

approved IMPS Process Verified Program by the USDA, AMS, LP, SSD. The 

IMPS QAP, 

https://www.ams.usda.gov/sites/default/files/media/QualityAssuranceProvisionsI

MPS.pdf

will be used to determine compliance. Purchasers desiring these services 

should contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705

5.0 Material Requirements

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

individual item descriptions. For certification, product must be evaluated in 

accordance with the IMPS QAP.
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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 must be of a color 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 must show no more than slight 

darkening or discoloration due to dehydration, aging, and/or microbial activity. 

The fat must show no more than very slight discoloration due to oxidation or 

microbial activity. No odors foreign to fresh meat must be present. Changes in 

color and odors characteristically associated with vacuum packaged meat in 

excellent condition are acceptable. Also, product must show no evidence of 

freezing, defrosting, or mishandling. Beef 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 that have been previously certified in the fresh-chilled state, 

provided such cuts show no evidence of deterioration. Unless otherwise 

specified, portion cut items must maintain their approximate original shape. 

Products thus produced must be packaged, packed, and returned promptly to the 

freezer.

6.2 Lean Quality

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

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

discoloration, exposed blood vessels, cod and/or udder fat, Achilles tendon, 

specified risk materials, or any other conditions which would negatively affect the 

use of the product.

Cured products shall be completely and uniformly cured. In addition, the color of 

the lean meat must be characteristic of a thoroughly-cured product without 

evidence of greening, streaking, or other discoloration (a slightly two-toned or 

iridescent color is permissible).

Corned beef cuts must be at least moderately thick-fleshed and moderately 

plump. The cut surface of the lean muscle must be at least moderately firm and 

fine-textured. Also, it must be a uniform (slightly two-toned or iridescent 

permissible) bright color ranging from light pink to medium red. The fat must be 

at least moderately firm and smooth.

Smoked tongues must have the characteristic aroma and appearance of a wellsmoked product and must be fairly dry on the exterior, but not excessively dried 
13

or scorched. All products requiring drying must be smoked and dried to a fairly 

uniform dryness and firmness throughout without extreme hardness.

Processed dried beef products must be thoroughly smoked, cooked, and must be 

practically free of air holes, pockets or moisture, rendered fat, and gelatinous 

material. Any encrusted salt, extraneous matter, and smokehouse residue must 

be closely removed by careful light brushing or wiping (no washing), without 

damage to the product. Stockinettes, strings, and similar hanging devices shall 

be completely removed and excluded. Drying must be accordance with all FSIS 

regulations.

6.3 Workmanship

Individual whole muscle beef cuts cited in this specification must be 

“recognizably cut.” A “recognizably cut” item, when compared to the 

corresponding IMPS description, must not have more than a slight amount of 

adjacent cut(s) added to or lean removed from the major muscles of the item. 

The cutting, trimming, and boning of the cuts must be accomplished with 

sufficient care to allow each cut to retain its identity and to avoid objectionable 

scores in the lean. Ragged edges must be removed close to lean surfaces. All 

cuts must be made in a straight line perpendicular to the “skin” surfaces.

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 of lean, fat, or bone must be removed or included from an adjacent cut. 

All meat must be practically free of scores, miscuts, hook marks, bones dust, or 

any other conditions that would negatively affect the use of the product.

6.4 Fat Trimming

Trimming of external fat must 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.

Unless otherwise specified, surface fat thickness for all corned, cooked, and 

smoked beef products must not exceed 0.45 inch average depth (0.5 inch at any 

one point). All dried beef products shall be practically free of surface fat and 

must have no more than a small amount of inter- and intramuscular fat.

6.4.1 Peeled/Denuded

The term "peeled" implies surface fat and muscle separation through natural 
14

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.

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 that 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 must 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
15

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

the depression that 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 must be used for evaluating fat above a natural 

depression in a muscle and fat occurring between adjacent muscles.

6.4.5 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 that 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.

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 
16

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), 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 – Backstrap (ligamentum nuchae) and abdominal tunic.

6.5.1 Specified Risk Material

FSIS has declared specified risk materials as unfit for human food because they 

present a sufficient risk of exposing humans to Bovine Spongiform 

Encephalopathy. In accordance with 9 CFR 310.22, the following specified risk 

materials shall be completely removed during beef harvest and fabrication:

o Cattle 30 months of age and older – All portions of the brain, skull, 

eyes, trigeminal ganglia, spinal cord, vertebral column (excluding the 

vertebrae of the tail, the transverse processes of the thoracic and 

lumbar vertebrae, and the wings of the sacrum), and dorsal root 

ganglia.

o All cattle – The distal ileum of the small intestine and tonsils.

6.6 Curing & Thermal Processing

FSIS regulates the amount of nitrite allowed in corned and cured beef products. 

In accordance with 9 CFR 424.21(c) 200 ppm of nitrite or less is allowed in 

corned and cured beef products. Additionally, corned beef and cured beef 

tongue products must be produced in accordance with 9 CFR 319.100-103 

regarding raw materials and finished product weights.

Products that are fully-cooked must be produced in accordance with 9 CFR 

431.3 for thermal processing.

7.0 Cut Descriptions

7.1 Myology

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

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

Checkoff and produced by the National Cattlemen’s Beef Association 

(www.beef.org). Information regarding muscles in specific foodservice cuts can 

be found in IMPS Fresh Beef Series 100.

7.2 Foodservice Cut Descriptions
17

Item No. 600 – Beef Brisket Corned, Canned – This item is prepared from a 

boneless brisket, which has been corned, seasoned, ground or chopped, 

canned, and fully-cooked. The sliced surface of the finished product shall exhibit 

a moderately coarse to coarse texture with good cohesion that will hold together 

as an intact unit when removed from the can. This product must conform to 

applicable regulatory requirements for curing and thermal processing.

All cans of product within each lot must bear identical can code markings to 

make them distinguishable from cans of product in other lots. The filled cans 

must be vacuum sealed and thermally processed.

Cans. Cans must be commercially acceptable, open-top (key opening) style, 

coated with enamel (or other suitable material) inside and outside, and 

hermetically sealed. Can sizes must be as specified by the purchaser.

Item No. 601 – Beef Brisket, Boneless, Deckle-Off, Corned – The brisket must 

be prepared as described in IMPS Item No. 120 or any preceding like Item No.

and contains the M. pectoralis profundi (deep pectoral) and the M. perctoralis 

superficialis (superficial pectoral). Any remaining fat must be at least moderately 

firm and smooth, and unless otherwise specified not exceed 0.25 inch (6.0 mm) 

average depth or 0.5 inch (13.0 mm) at any one point. The deckle (the hard fat 

and M. intercostales interni [intercostal meat] on the inside surface) must be 

removed at the natural seam leaving the thick layer of fat attached to the deckle 

and exposing the lean (deep pectoral) surface lying directly below. The item 

must be free of bones and cartilage. The inside surface of the deep pectoral 

shall be free of fat. The thin tissue edge of the web muscle (superficial pectoral) 

must be trimmed to expose lean meat. This product must conform to applicable 

regulatory requirements for curing.

Item No. 602 – Beef Round, Sirloin Tip (Knuckle), Peeled, Corned – This 

boneless item consists of the posterior portion of the full sirloin tip as described in 

IMPS Item No. 167A or any preceding like Item No. (M. vastus intermedius, M. 

vastus lateralis, M. vastus medialis, and M. rectus femoris). The sirloin tip is 

separated from the top (inside) round and bottom (gooseneck) round between 

the natural seams. All bones and cartilages must be removed. The tendinous 

ends along the posterior edge of the sirloin tip must be trimmed to show no less 

than 75 percent lean exposed. When specified, the sirloin tip must be split 

lengthwise into approximate equal portions. The sirloin tip must have the tensor 

fasciae latae muscle, surrounding heavy (opaque) connective tissue, and 

scratchy periosteum removed and excluded. This item must be skinned of all 

surface fat and external facia membrane. This product must conform to 

applicable regulatory requirements for curing.

Item No. 603 – Beef Round, Sirloin Tip (Knuckle), Peeled, Dried – The dried 

knuckle must be prepared from a Sirloin Tip, Corned Item No. 602, described 

herein. This item must be skinned of all surface fat and external facia 
18

membrane.

Item No. 604 – Beef Round, Top (Inside), Corned – This boneless item 

consists of the M. semimembranosus, M. sartorius, M. adductor, M. gracilis, and 

M. pectineus and is separated from the bottom round and knuckle through the 

natural seams as described in IMPS Item No. 169 beef round, top or any 

preceding like Item No. The M. ilio-psoas may remain is firmly attached. All 

bones, cartilages, and exposed lymph glands must be removed. The thick 

opaque portion of the gracilis membrane must be removed. When smaller roasts 

are specified, the top (inside) round must be split by no more than two lengthwise 

cuts, and subsequent cuts, if necessary, must be made girthwise separating the 

item into approximate equal portions. This product must conform to applicable 

regulatory requirements for curing.

Item No. 604A – Beef Round, Top (Inside), Cap Off, Corned – This item is 

prepared as described in Item No. 604 except that the M. gracilis and the loose 

(soft) side (M. pectineus and M. sartorius) must be removed by cutting through 

the natural seams. This product must conform to applicable regulatory 

requirements for curing.

Item No. 605 – Beef Round, Top (Inside), Dried – The dried top round must be 

prepared from a Top Round, Corned, Item No. 604 described herein.

Item No. 606 – Beef Round, Bottom (Gooseneck), Corned – This boneless 

item consists of the M. semitendinosus, M. biceps femoris, and heel and may 

contain the M. gluteus medius, M. gluteus accessorius, and M. gluteus profundus

as described in Item No. 170 beef round, bottom, or any preceding like Item No. 

The top round, knuckle, and shank are removed between the natural seams. All 

bones, cartilages, sacrosciatic ligament, and the lean and fat that overlaid the 

sacrosciatic ligament, popliteal lymph gland, and the heavy opaque connective 

tissue (silver skin) separating the bottom round from the sirloin tip must be 

removed. This product must conform to applicable regulatory requirements for 

curing.

Item No. 606A – Beef Round, Bottom (Gooseneck), Heel Out, Corned – This 

item must be as specified for Item No. 606 Bottom (Gooseneck) Round, Corned, 

except the heel must be removed through the natural seam adjacent to the M. 

semitendinosus and M. biceps femoris. When specified, the bottom round must 

be split into approximate equal portions by cutting an approximate right angle to 

the length of the item. This product must conform to applicable regulatory 

requirements for curing.

Item No. 607 – Beef Round, Bottom (Gooseneck), Heel Out, Dried – The 

dried bottom round must be prepared from a Bottom Round, Heel Out CornedItem No. 606A.
19

Item No. 608 – Beef Round, Outside Round (Flat), Corned – The outside 

round must consist of the M. biceps femoris, and may contain the M. gluteus 

medius, M. gluteus accessorius, and M. gluteus profundus as described in Item 

No. 171B, outside round or any preceding like Item No. The loin end must 

expose the M. biceps femoris equal to or larger than the M. gluteus medius

(when present). The outside round is separated from the top round, Sirloin tip, 

heel, and M. semitendinosus (eye of round) between the natural seams. All 

bones, cartilages, sacrosciatic ligament and the lean and fat overlaid the 

ligament, the opaque heavy connective tissue (silver skin) along the ventral side, 

and the popliteal lymph gland must be removed. This product must conform to 

applicable regulatory requirements for curing.

Item No. 608A – Beef Round, Eye of Round, Corned – This boneless item 

consists of the M. semitendinosus and must not be severed on either end as 

described in Item No. 171C, eye of round or any preceding like Item No. The eye 

is separated from the top round, outside round, and the heel between the natural 

seams. This item must be skinned of all surface fat and external facia 

membrane. This product must conform to applicable regulatory requirements for 

curing.

Item No. 609 – Beef Round, Rump Butt, Corned – The rump butt is the dorsal 

portion of the bottom (gooseneck) round. It must be separated from the ventral 

portion by a straight cut approximately perpendicular to the skinned surface. In 

addition, it must be free of cartilage and exposed ligaments. This product must 

conform to applicable regulatory requirements for curing.

Item No. 611 – Beef Pastrami – The raw materials may be prepared from any 

skeletal portion of the beef carcass with the exception of cutaneous, shank, and 

heel meat that will meet all of the end-item requirements. The beef used must be 

practically free of surface and seam fat. Unless otherwise specified, the beef 

used must yield pieces that have a surface area on one side that is not less than 

8.0 square inches (20 sq. cm) and not less than 0.5 inches (13 mm) thick at any 

point. The item must be smoked or treated with smoke flavoring and must be 

cured and fully-cooked. This product must conform to applicable regulatory 

requirements for curing and thermal processing.

Item No. 612 – Beef Fajita Strips – Beef strips may be prepared from any 

portion of the beef carcass with the exception of cutaneous, shank, and heel 

meat. Meat must be practically free of fat, and must be seasoned or marinated, 

and fully-cooked. Beef should be mechanically diced (grinding is not permitted) 

and at least 75 percent, by weight, of the resulting pieces shall comply with the 

designated size requirement. To facilitate dicing, the beef may be frozen and/or 

tempered one time only prior to dicing. Piece size and packaging requirements 

must be at the option of the purchaser. This product must conform to applicable 

regulatory requirements for thermal processing.
20

ORDERING DATA: THE PURCHASER MUST SPECIFY OPTIONS DESIRED

Piece Size Options: A. 1⁄2 inch x 1⁄2 inch x 1 inch long

(13 mm x 13 mm x 25 mm long)

B. 1⁄2 inch x 1⁄2 inch x 21⁄2 inches long

(13 mm x 13 mm x 68 mm long)

C. Other, as specified by purchaser

Item No. 613 – Beef Tongue, Cured, Trimmed – Beef tongue must be at least 

moderately short in relation to its width, moderately thick and plump, and be firm 

and resilient as described in IMPS Item No. 1710. Tongues with the tip end 

removed are not acceptable. The cured beef tongue must be well-trimmed with 

the tongue root smoothly removed at the base (thick) end, immediately anterior 

to the hyoid (U-shaped) bones. Practically all major glandular tissue and all of 

the trachea (windpipe) must be closely removed and excluded. The hyoid bones 

and epiglottis (soft palate) must be removed. Major blood vessels at the base of 

the tongue, which have been used for pumping, may remain. Also, the cured 

tongue must be free from discoloration other than the natural pigmentation, which 

shall be predominantly (51 percent or more) white to light grey. This product 

must conform to applicable regulatory requirements for curing.

Item No. 614 – Beef Tongue, Cured and Smoked, Trimmed – The tongue 

must be prepared from a Tongue, Cured-Item No. 613. The tongue must be 

thoroughly smoked and shall be practically free of encrusted salt, extraneous 

matter, and smokehouse residue. This product must conform to applicable 

regulatory requirements for curing.

Item No. 617 – Processed Dried Beef – Processed dried beef is a coarsely 

ground, cured, smoked, and fully-cooked product that is stuffed in casings or 

mechanically formed and dried. The raw materials may be prepared from any 

skeletal portion of the beef carcass except for cutaneous, shank, and heel meat 

that will meet all of the end item requirements.

Item No. 618 – Sliced Processed Dried Beef – Sliced processed dried beef 

shall be prepared from Processed Dried Beef – Item No. 617. Slices must be 

uniform in thickness and must be 24 or more slices to the inch. Slices shall be 

fairly intact, and no more than 40 percent of the sample unit may be composed of 

broken (two or more pieces) slices. Extremely frayed, shredded, small or scrap 

pieces, or product residue must not be included.

Item No. 619 – Sliced Dried Beef – Sliced dried beef may be produced from the 

Knuckle, Dried-Item No. 603; Top Round, Dried-Item No. 605; or Bottom Round, 

Dried-Item No. 607. Slices must be uniform in thickness and shall be 40 or more 

to the inch. A minimum of 75 percent of the slices shall be intact. Slices from 

small end sections, extremely frayed or shredded slices, slices showing string or 

hanger marks, machine scrap pieces, or other product residue must not be 

included.
21

Item No. 620 – Sliced Dried Beef Ends and Pieces – Sliced dried beef ends 

and pieces must be obtained from the regular production of sliced dried beef. 

The product may consist of frayed, shredded, and broken slices, machine scrap 

sliced pieces, and slices showing string or hanger marks. Other product residue 

must not be included.

Item No. 621 – Beef, Fully-Cooked, Cured, Chunked and Formed – This 

product is chunked, cured, cooked beef that is stuffed in casings or formed. A 

cross sectional view must be coarse to moderately coarse textured and shall be 

practically free of fat. Product may be derived from any portion of the carcass 

except shank and heel meat, which will meet end item requirements. This 

product must conform to applicable regulatory requirements for curing and 

thermal processing.

Item No. 622 – Beef, Sliced Fully-Cooked, Cured, Chunked and Formed –

Sliced cooked, cured beef, chunked and formed must be prepared from Item No. 

621. Slices must be uniform in thickness and unless otherwise specified by the 

purchaser and must be sliced 24 slices or more per inch. No more than 40

percent of the sample unit may be broken slices. Scrap pieces smaller than 2 

inches in length must be removed. This product must conform to applicable 

regulatory requirements for curing and thermal processing.

Item No. 623 – Beef Round, Top (Inside), Fully-Cooked – The fully-cooked top 

round must be prepared as described in Item No. 604, Top Round, Corned, 

except the item must not be corned. The item must be netted or tied and fullycooked to the degree of doneness specified by the purchaser. This product must 

conform to applicable regulatory requirements for thermal processing.

Item No. 623A – Beef Round, Top (Inside), Cap Off, Fully-Cooked – This item 

must be prepared from a Top Round, Cooked, Item No. 623, except the M. 

gracilis, surface fat, and exterior facia membrane must be removed. This product 

must conform to applicable regulatory requirements for thermal processing.

Item No. 624 – Beef Round, Outside Round (Flat), Fully-Cooked – The fullycooked outside round must be prepared as described in Item No. 608, Outside 

Round, Corned, except the item must not have been corned. The item must be 

netted or tied and fully-cooked to the doneness specified by the purchaser. This 

product must conform to applicable regulatory requirements for thermal 

processing.

Item No. 624A – Beef Round, Eye of Round, Fully-Cooked – This item must 

be prepared from product that meets the raw material requirements of Item No. 

608A. This item must be fully-cooked to the degree of doneness specified by the 

purchaser. This product must conform to applicable regulatory requirements for 

thermal processing.
22

Item No. 625 – Beef Brisket, Boneless, Deckle-Off, Corned, Fully-Cooked –

The brisket must be prepared as described in Item 601 except the item must be 

fully-cooked to the degree of doneness specified by the purchaser. This product 

must conform to applicable regulatory requirements for curing and thermal 

processing.

Item No. 626 – Beef Brisket, Boneless, Deckle-Off, Corned, Seasoned, FullyCooked, Special – The corned, seasoned, and cooked beef brisket must be 

prepared as described in Item No. 601. The beef brisket shall be seasoned, 

corned, and cooked in accordance with FSIS regulations. The fat between the 

M. pectoralis superficialis and M. pectoralis profundi must be trimmed to not 

exceed 0.25 inch (6 mm) in depth at any point. To facilitate trimming of fat, the 

above-mentioned muscles may be separated; however, they shall be replaced in 

approximately their original position and vacuum packaged. The weight of the 

deep pectoral must account for the majority of the product. All trimming shall be 

accomplished prior to cooking. The item must be fully-cooked to the degree of 

doneness specified by the purchaser. This product must conform to applicable 

regulatory requirements for curing and thermal processing. 

Item No. 627 – Beef Round, Sirloin Tip (Knuckle), Peeled, Fully-Cooked –

The cooked knuckle must be prepared as described in Item No. 602, Sirloin tip, 

Peeled, Corned, except the item must not have been corned. The item must be 

fully-cooked to the degree of doneness specified by the purchaser. This item 

must be skinned of all surface fat and external facia membrane. This product 

must conform to applicable regulatory requirements for thermal processing.

Item No. 628 – Beef Loin, Top Sirloin Butt, Center Cut, Boneless, FullyCooked – This fully-cooked item contains the M. longissimus (if present), M. 

gluteus medius, and M. biceps femoris. All other muscles must be removed. 

When a smaller roast is specified, this item must be split lengthwise into 

approximate equal portions. The short loin end shall be approximately parallel to 

the round end exposing the M. gluteus medius. The bottom sirloin shall be 

removed by a straight cut along the natural seam and continued to the outside 

surface. All bones, cartilages, sacrosciatic ligament, and the lean and fat that 

overlay the ligament (oyster) must be removed. Unless otherwise specified, the 

item must be netted or tied. This item must be fully-cooked to the degree of 

doneness specified by the purchaser. This product must conform to applicable 

regulatory requirements for thermal processing.

Item No. 629 – Beef Round, Bottom (Gooseneck) Round, Heel Out, FullyCooked – The cooked Bottom (Gooseneck) Round must be prepared as 

described in Item No. 606A, Bottom (Gooseneck) Round, Heel-Out, Corned, 

except the item must not be corned. The item must be fully-cooked to the degree 

of doneness specified by the purchaser. This product must conform to applicable 

regulatory requirements for thermal processing.
23

Item No. 630 – Beef Rib, Ribeye Roll, Fully-Cooked – The ribeye roll includes 

the M. longissimus dorsi, M. spinalis dorsi, M. complexus, and M. multifidus dorsi

as described in Item No. 112 or any preceding like Item No. The “lip” (M.

serratus dorsalis and M. longissimius costarum and related intermuscular fat) on 

the short plate side must be removed at the natural seam immediately ventral to 

the M. longissimus dorsi. This item must be practically free of surface fat and 

intercostal meat. All other muscles, bones, cartilages, backstrap (ligamentum 

nuchae), and the exterior fat cover must be removed. The item must be fullycooked to the degree of doneness specified by the purchaser. This product must 

conform to applicable regulatory requirements for thermal processing.

Item No. 630A – Beef Rib, Ribeye Roll, Lip-On, Fully-Cooked – This boneless 

fully cooked item must be prepared from product meeting the end requirements 

of 112A, ribeye roll, lip-on or any preceding like Item No. The item must be fullycooked to the degree of doneness specified by the purchaser. This product must 

conform to applicable regulatory requirements for thermal processing.

Item No. 631 – Charbroiled Beef Patties – The charbroiled patties must be 

prepared from beef previously certified for compliance with all requirements for 

IMPS 136A Ground Beef and Vegetable Protein Product Patty Mix. The 

vegetable protein product must be textured soy flour or concentrate. Approved 

seasonings may be added to a maximum of 0.75 percent.

Patty formation – Patties must be formed to be round in shape and uniform in 

thickness.

Cooking – Patties must be charbroiled and fully cooked. Compliance with 

cooking temperature requirements shall be in accordance with FSIS regulations.