Institutional

Meat 

Purchase

Specifications

Fresh Lamb Series 200
1

Section, Contents Page

1.0 INTRODUCTION................................................................................................................................................3

1.1 IMPS DOCUMENTS ..................................................................................................................................................3

1.2 CONTACT INFORMATION............................................................................................................................................3

2.0 IMPS ORDERING CHECKLIST .............................................................................................................................3

2.1 CHECKLIST ELEMENTS................................................................................................................................................3

3.0 ORDERING DATA TO BE SPECIFIED BY THE PURCHASER ...................................................................................4

3.1 ITEM NUMBER, PSO’S AND SPECIAL INSTRUCTIONS ........................................................................................................4

3.1.1 Abbreviations...............................................................................................................................................4

3.1.2 Added Ingredients........................................................................................................................................4

3.1.3 Mechanical Tenderization............................................................................................................................5

3.1.4 Aging ............................................................................................................................................................5

3.2 GRADE AND SPECIAL REQUIREMENTS ...........................................................................................................................5

3.2.1 Categories....................................................................................................................................................5

3.2.2 Contact Information.....................................................................................................................................6

3.2.3 Grade Designations......................................................................................................................................6

3.3 STATE OF REFRIGERATION ..........................................................................................................................................6

3.4 FAT LIMITATIONS......................................................................................................................................................6

3.4.1 Carcasses, Saddles, Wholesale and Primal Cuts...........................................................................................6

3.4.2 Cuts, Roasts, Diced, and Special Trim Items.................................................................................................6

3.4.3 Portion-Cuts .................................................................................................................................................7

3.4.4 Comminuted Products and Trimmings.........................................................................................................7

3.4.5 Fat Content Verification ...............................................................................................................................8

3.5 PORTION CUT WEIGHT, THICKNESS, AND SHAPE.............................................................................................................8

3.5.1 Weight and Thickness ..................................................................................................................................8

3.5.2 Shape ...........................................................................................................................................................8

3.6 WEIGHT RANGE .......................................................................................................................................................9

3.6.1 Index of IMPS Lamb products and weightranges. .......................................................................................9

3.6.2 Index of IMPS Lamb portion cut products and weight ranges. ..................................................................11

3.7 NETTING AND TYING ...............................................................................................................................................12

3.8 PACKAGING AND PACKING........................................................................................................................................12

3.9 QUALITY ASSURANCE ..............................................................................................................................................12

4.0 USDA CERTIFICATION VERIFICATION.............................................................................................................. 12

4.1 CONTACT INFORMATION..........................................................................................................................................12

5.0 MATERIAL REQUIREMENTS ............................................................................................................................ 12

6.0 QUALITY......................................................................................................................................................... 12

6.1 EXCELLENT CONDITION............................................................................................................................................12

6.2 LEAN QUALITY .......................................................................................................................................................13

6.3 WORKMANSHIP .....................................................................................................................................................13

6.4 FAT TRIMMING ......................................................................................................................................................13

6.4.1 Peeled and Denuded ..................................................................................................................................14

6.4.2 Peeled and Denuded, Surface Membrane Removed..................................................................................14

6.4.3 Cuts and Roast Items .................................................................................................................................14

6.4.4 Bridging and Planing..................................................................................................................................14

6.4.5 Diced and Portion-Cut Items......................................................................................................................15

6.4.6 Seam Fat ....................................................................................................................................................15
2

6.5 OBJECTIONABLE MATERIALS .....................................................................................................................................16

7.0 DIAGRAMS..................................................................................................................................................... 17

7.1 LAMB SIDE SKELETAL DIAGRAM.................................................................................................................................17

7.2 PRIMAL SEPARATIONS DIAGRAM ...............................................................................................................................18

7.2.1 Rack-Shoulder Separation..........................................................................................................................18

7.2.2 – Cross Section of the Arm Portion of Shoulder and Breast-Rack Separation ............................................19

7.3 CUTTING STYLE INSTRUCTIONS ..................................................................................................................................20

7.3.1 Style A ........................................................................................................................................................20

7.3.2 Cutting Instructions – Style B .....................................................................................................................21

7.3.2 Cutting Instructions – Style B (Continued)..................................................................................................22

............................................................................................................................................................................ 22

8.0 CUT DESCRIPTIONS ........................................................................................................................................ 23

8.1 MYOLOGY.............................................................................................................................................................23

8.2 FOODSERVICE AND RETAIL CUT DESCRIPTIONS .............................................................................................................23

8.3 PORTION AND RETAIL CUT DESCRIPTIONS....................................................................................................................46

8.4 ADDITIONAL URMIS DESCRIPTIONS...........................................................................................................................51

9.0 GLOSSARY ...................................................................................................................................................... 53
3

1.0Introduction

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 Lamb Products Series 600

Variety Meats and By-Products Series 700

Sausage Products Series 800

Fresh Goat Series 11

IMPS and the Uniform Retail Meat Identity Standards (URMIS) are the accepted 

fresh meat nomenclature standards used in the U.S. meat industry. IMPS and 

URMIS were developed for specific meat industry segments, thus have similarities 

and differences. This update includes the corresponding URMIS items listed with the 

IMPS item, and a separate section for additional URMIS items. 

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 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 theletters "IMPS" on the

product label. 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

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

o Special Instructions
4

o Purchaser Specific Option (PSO)

o Added Ingredients

o Mechanical Tenderization

o Aging

• Grade & Special Requirements

• State of Refrigeration (See IMPS General Requirements (GR).

o Chilled

o Frozen

• Fat Limitations

• Portion Cut Weight, Thickness, and Shape

• Weight Range

• Netting and Tying

• Packaging and Packing (See IMPS GR).

• Quality Assurance (See IMPS Quality Assurance Provisions (QAP).

o Method of Examination

o Acceptable Quality Levels (AQL’s)

o Certification – (See IMPS GR and QAP).

3.0 Ordering Data to be Specified by the Purchaser

3.1 Item Number, PSO’s and Special Instructions

The purchaser must 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.

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 (Lamb,

Yearling Mutton, or Mutton), 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:

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 Trotter-Off: T/O

Heel-Out: H/O Sirloin: Sirln Split and Chined: S/C

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 lamb 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:
5

Option # 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.

3.1.3 Mechanical Tenderization

To enhance the tenderness of lamb products, the purchaser may specify roasts or 

raw materials to be made into portion cuts to be mechanically tenderized.

When specified, the roast or raw materials to be portioned must be mechanically 

tenderized by using the multiple probe method (pinning) not more than one time.

3.1.4 Aging

The purchaser must 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 (33-36°F), for a specified length of time. 

Dry Aging Meat is unpackaged and directly exposed to cooler conditions with designated 

temperature (33-36°F), humidity (85-90%) and air-flow positive controls.

Time Description

0-5 Days Green

5-7 Days Moderately Aged

7-15 Days Aged

≥15 Days Extremely Aged

3.2 Grade and Special Requirements

3.2.1 Categories

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

special requirement categorieswhen ordering. NOTE: Only one selection per

category, per order.

Category

Quality Grade* U.S. Prime U.S. Choice U.S. Good U.S. Utility

Yield Grade** 1 2 3 4

Carcass Wt. Range As Specified By Purchaser

Diet*** As Specified By Purchaser
6

*Quality grades predict palatability of lean and are applied to carcasses. 

They are determined by evaluation of carcass maturity and quality of lean.

**Yield grades predict the yield of closely trimmed boneless retail cuts to be derived

from the major wholesale cuts.

***The diet category will allow the purchaser to specify the ingredients included in 

the animal’s ration.

Category

Class* Lamb Yearling Mutton

Style** A B

*Carcasses are classified as lamb, yearling mutton, or mutton depending on their 

evidence of maturity as indicated by the development of muscular and skeletal 

systems. Lamb carcasses possess less evidence of advanced maturity as opposed 

to mutton carcasses.

**The purchaser may specify style of carcass fabrication (as illustrated for Cutting 

Instructions in Diagram 7.1) desired when option is available within an individual item 

description. When not specified, the style of fabrication must be in accordance with

the Cutting Instructions forStyle A (Section 7.3.1). Style B (Section 7.3.2) is most

used for international trading.

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 must comply with Food Safety and Inspection 

Service (FSIS) grade labeling procedures.

3.3 State of Refrigeration

Purchaser must 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 and Primal Cuts

The purchaser must specify yield grade and/or maximum fat thickness as described 

below.

3.4.2 Cuts, Roasts, Diced, and Special Trim Items 

The purchaser must specify maximum surface fat thickness requirements unless fat 
7

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.” Alternatively, “average” and/or “at any one point” fat limitations may 

be specified.

Option # Maximum Average Thickness Maximum At Any One Point

1 3⁄4 –inch (19 mm) “Commodity Trim” 1 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)

5 Peeled/Denuded* (remaining fat must

not exceed 1 inch (25 mm) in the 

longest dimension and/or 1⁄8 –inch (3 

mm) in thickness)

1⁄8 –inch (3 mm)

6 Peeled or Denuded, Surface 

Membrane Removed* (90% lean 

exposed)

1⁄8 - inch (3 mm)

*See Section 6.4

3.4.3 Portion-Cuts

The purchaser must 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 must not exceed 0.25 inch (6 mm) at 

any one point.

Option # 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 must not exceed 

1⁄8 –inch (3 mm))

4 Peeled/Denuded* (remaining fat must not exceed 1 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 must not exceed 1⁄8 –inch (3 mm))

*See Section 6.4

3.4.4 Comminuted Products and Trimmings

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.
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3.4.5 Fat Content Verification

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

combination of thefollowing PSO’s. If not specified, the fat content must be verified

with PSO #2 requirements.

Option # Fat Content

1 Fat content must be declared on the product label along with a nutrition facts panel in 

accordance with FSIS regulations.

2 Contractor must 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, and Shape

3.5.1 Weight and Thickness

The purchaser must 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 must

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-in. (5 mm) 3/16-in. (5 mm)

More than 1 inch (25 mm) +/- 1⁄4-in. (6 mm) 1⁄4-in. (6 mm)

*Thickness measurements are not applicable within 0.25 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.

Portion Weight Tolerances

Specified Weight Weight Tolerance Thickness 

Uniformity

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

6.0 (170 g) to 12.0 ounces (340 g) +/- 1⁄2 oz. (14 g) 1⁄4-in. (6 mm)

12.01 (341 g) to 24.0 ounces (680 g) +/- 3⁄4 oz. (21 g) 3/8-in. (9mm)

24.01 ounces (681 g) or more +/- 1 oz. (28 g) 1⁄2-in. (13 mm)

3.5.2 Shape

Unless otherwise specified, the shape of whole muscle portions cuts must resemble 

the approximate shape relative to the cut of origin. Cubed and braising chops which

are mechanically pressed and sliced must be uniform in shape. Unless otherwise 

specified, patties must be round.
9

3.6 Weight Range

3.6.1 Index of IMPS Lamb products and weight ranges.

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.

Food Service Cuts

Item # Product Name Weight Ranges (Pounds) Page #

A B C D E

200 Carcass 55-65 65-75 75-85 85-95 95-up 23

200A Carcass, 3-Way 52-62 62-71 71-81 81-90 90-up 23

200B Carcass, Block-Ready 31-37 37-43 43-49 49-54 54-up 24

202 Foresaddle 21-25 25-35 35-40 40-up 24

203 Bracelet 6-8 8-10 10-12 12-up 25

204 Rack 6-7 7-8 8-9 9-10 10-up 25

204A Rack, Split And Chined 2 1⁄2-3 3-3 1⁄2 3 1⁄2-4 4-4 1⁄2 4 1⁄2 -

up

25

204B Rack, Roast-Ready 2-2 1⁄2 2 1⁄2 -3 3-3 1⁄2 3 1⁄2 - 4 4-up 25

204C Rack, Roast-Ready, 

Cap-On, Frenched

2-2 1⁄4 2 1⁄4 -2

1⁄2 

2 1⁄2 -2

3⁄4 

2 3⁄4 -3 3-up 26

204D Rack, Roast-Ready, 

Cap-Off, Frenched

1 1⁄4 -1

1⁄2 

1 1⁄2 -1

3⁄4 

1 3⁄4 -2 2-2 1⁄4 2 1⁄4 -

up

27

204E Rack, Ribeye Roll 1-down 1-1 1⁄2 1 1⁄2 -2

1⁄2 

2 1⁄2 -

up

27

206 Shoulder 14-18 18-22 22-26 26-30 30-up 28

207 Shoulder, Square-Cut 6 1⁄2 -7

1⁄2 

7 1⁄2 -8

1⁄2 

8 1⁄2 -9

1⁄2 

9 1⁄2 -

10 1⁄2 

10 1⁄2 

-up

28

207A Shoulder Outside 28

207B Shoulder, Inside 4-5 5-6 6-7 7-up 28

207C Shoulder, Inside Rack 3⁄4 -

down

3⁄4 -1 1-up 29

207D Shoulder, Wedge 29

208 Shoulder, Square-Cut, 

Boneless

4-5 5-6 6-7 7-7 1⁄2 7 1⁄2 -

up

29

208A Shoulder, Outside, 

Tied, Boneless

1-1 1⁄2 1 1⁄2 -2 2-up 29

208B Shoulder, Arm-Out, 

Boneless

1⁄2 -

down

1⁄2 - 3⁄4 3⁄4 -up 29

208C Shoulder, Inside Roll, 

Boneless

1-down 1-up 30

208D Shoulder, Pectoral Meat 1-down 1-up 30

209 Breast 2-2 1⁄2 2 1⁄2 -3 3-up 30

209A Ribs, Breast Bones Off 1-1 1⁄4 1 1⁄4 -1

1⁄2 

1 1⁄2 -

up

31

209B Shoulder, Ribs 1⁄2 down 1⁄2 -up 31

209C Belly 3-3 1⁄2 3 1⁄2 -4 4-4 1⁄2 4 1⁄2 -5 5-up 32

209D Belly, Boneless 2-down 2-2 1⁄2 2 1⁄2 - 32
10

Food Service Cuts

Item # Product Name Weight Ranges (Pounds) Page #

A B C D E

up

210 Foreshank 1-down 1-1 1⁄2 1 1⁄2 -

up

32

229 Hindsaddle, Long-Cut 33

229A Hindsaddle, Long-Cut, 

Trimmed

30-36 36-42 42-48 48-54 54-up 32

230 Hindsaddle 24-30 30-34 34-38 38-44 44-up 33

231 Loins, Short Loin, 

Saddle

7-down 7-9 9-11 11-13 13-up 33

232 Loins, Short Loin, 

Saddle, Trimmed

6-down 6-8 8-10 10-12 12-up 33

232A Loin, Short Loin, BlockReady, Trimmed2-down 2-2 1⁄4 2 1⁄4 -2

1⁄2 

2 1⁄2 -3 3-up 34

232B Loins, Double, 

Boneless

2 1⁄2 -3 3-3 1⁄2 3 1⁄2 -4 4-4 1⁄2 4 1⁄2 -

up

34

232C Loin, Single, Boneless 1-down 1-1 1⁄2 1 1⁄2 -

up

35

232D Loin, Short Tenderloin 1⁄2 down 1⁄2 -1 1-2 2-up 34

232E Flank, Untrimmed 1 1⁄2 -2 2-2 1⁄4 2 1⁄2 -

up

35

233 Legs 9-11 11-12

1⁄2 

12 1⁄2 -

14

14-16 16-up 35

233A Leg, Trotter-Off 8 1⁄2 -10 10-11

1⁄2 

11 1⁄2 -

13

13-14

1⁄2 

14 1⁄2 

-up

36

233B Leg, Shank-Off 36

233C Leg, Trotter-Off, SemiBoneless6 1⁄2 -8 8-9 9-10 1⁄2 10 1⁄2 -

11 1⁄2 

11 1⁄2 

-up

36

233D Leg, Shank-Off, SemiBoneless5 1⁄2 -6

1⁄2 

6 1⁄2 -7

1⁄2 

7 1⁄2 - 8 

1⁄2 

8 1⁄2 -9

1⁄2 

9 1⁄2 -

up

36

233E Leg, Sirloin Removed, 

Semi-Boneless

5-6 6-7 7-8 8-9 9-up 37

233F Leg, Hindshank 1-1 1⁄2 1 1⁄2 -

up

38

233G Leg, Hindshank, HeelOn1-1 1⁄2 1 1⁄2 -

up

38

234 Leg, Boneless 5 1⁄2 -7 7-8 8-9 9-10 10-up 38

234A Leg, Shank-Off, 

Boneless

5-6 6-6 1⁄2 6 1⁄2 -7 7-8 1⁄2 39

234B Leg, 2-Way, Boneless 2-5 5-7 7-9 9-up 39

234C Leg, Bottom, Boneless 1-down 1-1 1⁄2 1 1⁄2 -2 2-up 39

234D Leg, Outside, Boneless 1 1⁄2 -2 2-2 1⁄2 2 1⁄2 -

up

40

234E Leg, Inside, Boneless 1 1⁄2 -2 2-2 1⁄2 2 1⁄2 - 3 3-up 40

234F Leg, Sirloin Tip, 

Boneless

1 1⁄2 -2 2-2 1⁄2 2 1⁄2 up 40

234G Top Sirloin, Boneless 1-down 1-up 41

235 Back 12-14 14-16 16-18 18-20 20-up 41

236 Back, Trimmed 11-13 13-15 15-17 17-19 19-up 41
11

Food Service Cuts

Item # Product Name Weight Ranges (Pounds) Page #

A B C D E

238 Trimmings Amount as Specified 42

239 Special Trimmings Amount as Specified 42

242 Loin, Full 3-4 4-6 6-8 8-up 42

243 Loin, Full, Trimmed 2-3 3-5 5-7 7-up 42

244 Loin, 3-Way, Boneless 2-3 3-5 5-7 7-up 43

245 Sirloin 2-down 2-3 3-4 4-up 43

246 Tenderloin 1-down 1-1 1⁄2 1 1⁄2 -2 2-2 1⁄2 2 1⁄2 -

up

43

295 Lamb for Stewing Amount as Specified 43

295A Lamb for Kabobs Amount as Specified 43

296 Ground Lamb Amount as Specified 45

296A Ground Lamb and Soy 

Protein Product

Amount as Specified 45

3.6.2 Index of IMPS Lamb portion cut products and weight ranges.

Food Service Cuts

Item 

#

Product Name Weight 

Ranges 

(Ounces)

Page #

1200 Cubed Steak 2-6 46

1201 Cubed Steak, Special 2-6 46

1202 Braising Steak, Swiss 2-6 46

1204B Rib Chops 2-8 46

1204C Rib Chops, Frenched 2-8 47

1204D Rib Chops, Cap-Off, Frenched 2-8 47

1204F Rib Chops, Frenched to Eye 2-8 47

1207 Shoulder Chops 2-8 48

1209 Short Rib, Bone-In 6-10 48

1232A Loin Chops 2-8 49

1232B Loin Chops, Double, Boneless 2-8 49

1232C Loin Chops, Single, Boneless 2-8 49

1233E Leg, Center-Cut Steak 2-8 49

1233G Osso Buco, Hindshank 2-12 50

1234 Leg Chops, Boneless 2-8 50

1234A Leg, Cutlet, Boneless 2-8 50

1296 Ground Lamb Patties 2-8 50

1296A Ground Lamb and Soy Protein Product Patties 2-8 50

1297 Lamb Steak, Flaked and Formed, Frozen 2-8 50

1297A Lamb Sandwich Steak, Flaked, Shopped, Formed, and Wafer 

Sliced, Frozen

2-8 51

1297B Lamb Steak, Sliced and Formed, Frozen 2-8 51
12

3.7 Netting and 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) 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.

3.8 Packaging and Packing

Purchaser must 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 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. The IMPS QAP, 

https://www.ams.usda.gov/sites/default/files/media/QualityAssuranceProvisionsIMPS.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 must comply with the following material requirements and the 

individual item descriptions. For certification, product must 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 must be in the fresh-chilled state (not previously 
13

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

must 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 

andnaturally 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 freshmeat must be present. Changes in color and odors characteristically

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

Also, product must show no evidence of freezing, defrosting, or mishandling. Lamb 

must be maintained inexcellent 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 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 lamb is not acceptable. 

All lamb must 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.

Lamb cuts must 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 must form 

approximate right angles with the skin surface. No more than a slight amount lean, 

fat, or bone must 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 must be cut in full slices in a straight line 

reasonably perpendicular to the outer surface and at an approximate right angle to 

the length ofthe cut being sliced or portioned.

For individual muscle cuts, portions must be made by slicing perpendicular to the 

grain (muscle fiber alignment) of the cut. Portion-cut items must be practically free of: 

(1) fractures, (2) tag ends, and (3) knife scores. Individual chops must remain intact 

when suspended 0.5 inch (13 mm) from the outer edge.

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
14

seam fat (fat between adjacent muscles within an item) as specified by the purchaser

or within the detailed item description.

6.4.1 Peeled and 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 Not To Exceed (NTE) 1.0 inch (25 mm) in the longest dimension 

and/or 0.125 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

0.125 inch (3 mm) in depth at any point.

6.4.2 Peeled and 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 must

expose at least 90 percent lean with remaining "flake" fat Not To Exceed (NTE)

0.125 inch (3 mm) in depth.

6.4.3 Cuts and 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 fattest 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 and Planing

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

depression which is more than 0.75 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.
15

6.4.5 Diced and 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 must 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 must 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 must be determined by evaluating the areas that each 

thickness (width) represents.

For chop items, the bridging and/or planing methods must 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 must be evaluated no closer than 0.75 inch (19 mm) from the contour 

(projectedperimeter 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 must be used for evaluating 

surface fat above a natural depression in a muscle and fat occurring between 
16

adjacent muscles.

6.5 Objectionable Materials

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

The processor must remove materials that are objectionable and will have a 

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

must be excluded:

o Major lymph glands (prefemoral, popliteal, and prescapular), thymus 

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

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

▪ 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.

▪ Yellow elastin – Back strap and abdominal tunic.
17

7.0 Diagrams

7.1 Lamb Side Skeletal Diagram
18

7.2 Primal Separations Diagram

7.2.1 Rack-Shoulder Separation
19

7.2.2 – Cross Section of the Arm Portion of Shoulder and Breast-Rack Separation
20

7.3 Cutting Style Instructions

7.3.1 Style A
21

7.3.2 Cutting Instructions – Style B
22

7.3.2 Cutting Instructions – Style B (Continued)
23

8.0 Cut Descriptions

8.1 Myology

In addition to the illustrations of muscles contained in this document, a reference for 

identification of muscles is “Ovine Myology” by R.G. Kauffman, L.E. St. Clair, and 

R.J. Reber.

8.2 Foodservice and Retail Cut Descriptions

IMPS descriptions are science-based and include the anatomical nomenclature and 

historical industry terms used for wholesale cuts and popular foodservice cuts. IMPS is 

the industry standard for identification of carcasses, primals, sub-primals, and wholesale 

cuts. IMPS is the foundation and gateway for cuts approved for the Uniform Retail Meat 

Identity Standards (URMIS). 

The URMIS system provides shorter and simplified descriptions used on retail scale 

labels. The descriptions consist of two lines: Line 1 for the Common Name and Line 2 

for the Cut’s Characteristics. The Common Name has two key components: a retail cut 

descriptor and a retail cut form or shape. The Cut’s Characteristics include features not 

included in the Common Name. 

The Universal Product Code (UPC) is a standard numbering system for perishable 

random-weight products typically sold in supermarkets. The original range of 4-digit 

UPC numbers for lamb cuts was coded to correspond with URMIS.

This updated Fresh Lamb version expands cut identification of all packaging levels, 

including cuts sold case-ready, tray-ready, and store-tray packed. A unique 4-digiit UPC 

is assigned to all the lamb cuts. The UPC can be used in scale, scanning, and tracking 

systems. This will improve product identification, label accuracy, tracking capabilities, 

and provides an accurate cross-reference for the IMPS and URMIS systems. 

The following section includes the IMPS Item Number, UPC, Description, and Definition. 

The Corresponding URMIS Descriptions are included with each IMPS item, including 

wholesale cuts that are typically sold to consumers. The remaining URMIS cuts are 

provided in Section 8.4.

For more information on URMIS and UPC go to MeatTrack.com. 

Item Number 200, UPC 3101 – Carcass

A lamb, yearling mutton, or mutton carcass is the entire unsplit carcass. Bloody tissue, 

frayed ends at the neck and practically all kidney, pelvic and heart fat must be removed. 

The diaphragm and the hanging tender may be removed. However, if present, the 

membranous portion must be trimmed close to the lean.

Item Number 200A, UPC 3035 – Carcass, 3-Way

This item is as described in Item Number 200, except that the carcass is separated into 

three portions, (double shoulder, double back, and double leg) and packaged. The 
24

portions must be separated as described for the following styles. When style is not 

specified by the purchaser, the requirements for Style A must be followed.

Style A - The shoulders must be separated from the back in accordance with separation 

a, and the legs from the back in accordance with separation c. (Refer to Cutting 

Instructions for StyleA.)

Style B - The shoulders must be separated from the back in accordance with separation 

a, and the legs from the back in accordance with separation c. (Refer to Cutting 

Instructions for StyleB.)

Item Number 200B, UPC 3036 – Carcass, Block-Ready

This item is as described in Item Number 200 except that, unless otherwise specified, the

carcass is separated into single square-cut shoulders, single racks, single loins, foreshanks,

breasts, and single legs and packaged. The hanging tenders and kidneys must be 

removed. When style is not specified by the purchaser, the requirements for Style A must

be followed.

Style A - The shoulders, racks, loins, and legs must be separated in accordance with

separations a, b, and c of the Cutting Instructions for Style A. The breast must consist of the

brisket attached to the breast. The foreshanks must be separated from the brisket through

the natural seam by a cut which passes through the web (M. pectorales superficialis). The 

trotter (lower foreshank) must be removed at the knee joint.

Style B - The shoulders, racks, full loins, and legs must be separated in accordance 

with the separations a, b, and d of the Cutting Instructions for Style B. The foreshanks

must be separated from the brisket through the natural seam by a cut which passes 

through the web (M. pectorales superficialis). The trotter (lower foreshank) must be 

removed at the knee joint.

Item Number 202, UPC 3123 – Foresaddle

The foresaddle is separated from the hindsaddle as described in separation b as 

referenced in the Cutting Instructions for Style A or Style B. This item consists of the intact

shoulder, rack, breast, and foreshank and must contain 12 ribs for Style A and 13 ribs for 

Style B. Bloody tissue, frayed ends at the neck end and practically all heart fat must be 

removed. The diaphragm and the hanging tender may be removed. However, if present, 

the membranous portion must be trimmed close to the lean. When style is not specified by 

the purchaser, the requirements for Style A must be followed.

The purchaser may specify one the following styles for Item Numbers 203, 204, and 

204A. If not specified, product must comply with Style A requirements.

Style A: 8 ribs (ribs 5 -12)

Style B: 8 ribs (ribs 6 -13)

For Style B bracelet and rack-rib items, the M. serratus ventralis must not extend past 
25

(dorsal to) the ventral side of the M. longissimus dorsi.

Item Number 203, UPC 3124 – Bracelet

The bracelet consists of the rack and breast from both sides of the carcass attached. It is

separated from the shoulder as described in separation a, and from the loin in separation

b. When style is not specified by the purchaser, the separations a and b for Style A must

be followed.

Item Number 204, UPC 2941 – Rack

URMIS Common Name: Rack Of Lamb Whole

URMIS Characteristics: Rib, Bone-In

The whole rib rack is as described in Item Number 203 except that the breast must be 

removed. The breast must be removed from the bracelet by a straight cut across the 

ribs which is not more than 4.0 inches (10.0 cm) from the ventral edge of the M. 

longissimus dorsi. The diaphragm and fat on the ventral surface of the vertebrae must

be removed. Unless otherwise specified, the rack is often packaged split. This unsplit 

rack is commonly referred to as a “hotel rack.”

Item Number 204A, UPC 2976 – Rack, Split and Chined

URMIS Common Name: Rack Of Lamb

URMIS Characteristics: Rib, Bone-In

This item is as described in Item Number 203 except the rack must be split and the breast 

must be removed by a straight cut across the ribs which is not more than 4.0 inches (10.0

cm) from the ventral edge of the M. longissimus dorsi. The chine bones must be removed 

such that the lean is exposed between the ribs and the feather bones, leaving the feather 

bones attached.

Option

#

UPC

#

Description URMIS Common 

Name

URMIS 

Characteristics

1 3031 Purchaser may specify a 1⁄2 rack (4-rib 

rack) for this item.

Rack Of Lamb Half Rib, Bone-In

Item Number 204B, UPC 3021 – Rack, Roast-Ready

URMIS Common Name: Rack Of Lamb

URMIS Characteristics: Rib, Bone-In, 4-inch Rib

This item is as described in Item Number 204A except that the breast side of the ribs must

be removed by a straight cut across the ribs which is not more than the PSO from the

ventral edge of the M. longissimus dorsi. Additionally, feather bones, exterior fat cover, 

backstrap, blade bone and the M. trapezius, M. infraspinatus, and M. latissimus dorsi

must be removed, making the item partially cap-off. The purchaser may specify one of the
26

following tail length options for Item Number 204B.

If not specified, tail length will not be more than 4.0 inches (10 cm) from the ventral 

edge of the M. longissimus dorsi or as specified within the item description. The term 

block-ready is used interchangeably with roast-ready when describing this item.

Option

#

UPC

#

Description URMIS Common 

Name

URMIS Characteristics

1 2910 3 in. (7 1⁄2 cm) Rack Of Lamb Rib, Bone-In, 3-inch Rib

2 3054 2 in. (5 cm) Rack Of Lamb Rib, Bone-In, 2-inch Rib

3 3056 1 in. (2 1⁄2 cm) Rack Of Lamb Rib, Bone-In, 1-inch Rib

4 0 in. (0 cm)

5 2942 Purchaser may specify a 1⁄2 

rack (4-rib rack) for this item.

Rack Of Lamb Roast Rib, Bone-In

6 3055 In addition, the M. 

rhomboideus and M. 

subscapularis below the 

blade bone must be 

removed, making the item 

cap off. 

Rack Of Lamb Rib, Bone-In, Center-Cut

Item Number 204C, UPC 3028 – Rack, Roast-Ready, Cap-On, Frenched

URMIS Common Name: Rack Of Lamb

URMIS Characteristics: Rib, Bone-In, Frenched

This item is as described in Item Number 204A and is further prepared by removing the 

blade bone and associated cartilage, and by removing the feather bones. In addition, the

breast side of the ribs must be frenched (removal of the intercostal meat and lean and fat

over the ribs). Exposed portions of rib bones must not exceed 2.0 inches (5.0 cm) in length 

and the remaining intercostal meat and lean and fat over the rib bones must not exceed

2.0 inches (5.0 cm) from the ventral edge of the M. longissimus dorsi muscle.

The term Block-Ready is used interchangeably with Roast-Ready when describing this 

item.

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 3057 The length from the ventral edge of theM. 

longissimus dorsi to the point at which the 

breast is removed must be no more than 3 

inches (7 1⁄2 cm), and neither the exposed 

rib bone nor the remaining intercostal meat, 

lean, and fat over the rib bones must

exceed 1 1⁄2 inches (3 4/5 cm) in length.

Rack Of Lamb Rib, Bone-In, 

Frenched, 3-Inch

Rib

2 2945 Purchaser may specify a 1⁄2 rack (4-rib rack) 

for this item.

Rack Of Lamb

Roast

Rib, Bone-In, 

Frenched
27

3 The intercostal meat and lean and fat over 

the rib bones must be removed (frenched) 

to the base of the loin eye.

4 The muscles above where the blade bone 

was (M. trapezius, M. infraspinatus, and M.

latissimus dorsi) are removed.

5 Purchaser may specify an alternative length 

for the remaining intercostal meat/French. 

Item Number 204D, UPC 2946 – Rack, Roast-Ready, Cap-Off, Frenched

URMIS Common Name: Rack Of Lamb

URMIS Characteristics: Rib, Bone-In, Center-Cut, Frenched

This item is as described in Item Number 204B PSO 6, which has the cap fully 

removed. In addition, the breast side of the ribs shall be frenched (removal of the 

intercostal meat and lean and fat over the ribs). Exposed portions of rib bones shall not

exceed 2 inches (5.0 cm) in length and the remaining intercostal meat and lean and fat

over the rib bones shall not exceed 2.0 inches (5.0 cm) from the ventral edge of the

longissimus dorsi muscle. The term “Block-Ready” is used interchangeably with “RoastReady” when describing this item.

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 The length from the ventral edge of the M. 

longissimus dorsi to the point at which the 

breast is removed must be no more than 

3 in. (71⁄2 cm), and neither the exposed rib 

bone nor the remaining intercostal meat, 

lean, and fat over the rib bones must

exceed 1 1⁄2 in. (3 4/5 cm) in length.

2 3061 Purchaser may specify a 1⁄2 rack (4-rib 

rack) for this item.

Rack Of 

Lamb Roast

Rib, Bone-In, CenterCut, Frenched

3 The intercostal meat and lean and fat 

over the rib bones must be removed 

(frenched) to the base of the loin eye.

4 Purchaser may specify an alternative 

length for the remaining intercostal 

meat/French.

Item Number 204E, UPC 2951 – Rack, Ribeye Roll

URMIS Common Name: Ribeye Roll

URMIS Characteristics: Lamb, Boneless

This item is as described in Item Number 204D except that all bones must be removed. It 

must consist of the M. longissimus dorsi, M. multifidus dorsi, M. spinalis dorsi, and the 
28

minor muscles, fat and related intercostal lean on the breast side. The breast must be 

removed by a straight cut not more than 1.0 inch (25 mm) from the ventral edge of the M.

longissimus dorsi.

The purchaser may specify one of the following styles for Item Numbers 206, 207, 208,

208A, 208B, and 208C. If style is not specified, product must comply with Style A 

requirements.

Style A: 4 ribs (ribs 1 -4)

Style B: 5 ribs (ribs 1 -5)

Item Number 206, UPC 3040 – Shoulder

The shoulders are separated from the carcass as described in separation a. Thymus

gland and heart fat must be closely removed. Purchaser may specify the item as single or

double.

Item Number 207, UPC 3038 – Shoulder, Square-Cut

This item is as described in Item Number 206 except that the foreshank and brisket 

(portions of the sternum, associated cartilage, overlying lean and fat and rib ends) are 

removed by a straight cut approximately perpendicular to the rib side and through the 

cartilaginous juncture of the first rib and the sternum. The neck must be removed by a 

straight cut perpendicular to the rack side which leaves not more than three cervical 

vertebrae on the shoulder. Purchaser may specify the item as single or double.

Item Number 207A, UPC 3971 – Shoulder, Outside

This item must consist of the shank, humerus, and blade bone and associated muscles 

of the shoulder. It may be prepared from the shoulder prior to removal of the rack and 

breast by cutting the web muscle (M. pectoralis superficialis) and following the natural 

seam to a point immediately medial to the blade cartilage. The trotter (lower foreshank) 

must be removed at or above the knee joint. The thick end (arm end) must include the 

shank and humerus bones and overlying lean (M. latissimus dorsi, M. triceps brachii

group, and minor muscles associated with the humerus). The thin end (blade end) must

consist of the blade bone and muscles overlying the blade bone (M. supraspinatus, M. 

infraspinatus, M. latissimus dorsi and may contain the M. subscapularis and M. teres 

major). The cutaneous muscle (shoulder rose) must be removed when the underlying 

fat exceeds the surface fat thickness specified. All sides must be trimmed following the 

natural curvature of the major muscles and the scapula.

Item Number 207B, UPC 3125 – Shoulder, Inside

This item must consist of the portion of the square-cut shoulder remaining after the 

removal of the outside shoulder (IMPS Item Number 207A). The lower portion of the 

inside shoulder must be removed by a straight cut at an approximate right angle to the 
29

rack end which is ventral to but no more than 4.0 inches from the M. longissimus. All 

remaining portions of the M. trapezius muscle covering this item must be removed 

through the natural seams.

Item Number 207C, UPC 3129 – Shoulder, Inside Rack

This item is as described in Item Number 207B, except that the neck must be removed 

by a straight cut through the juncture of the last cervical and first thoracic vertebrae 

(immediately anterior and parallel to the first rib).

Option

#

Description

1 The chine and feather bones must be removed.

2 The lean and fat between the rib bones must be removed (frenched) leaving no more than 1 in. 

of lean and fat ventral to the M. longissimus. 

Item Number 207D, UPC 3972 – Shoulder, Wedge

This item is the triangular section located between the cranial end of the shoulder rack 

and where the neck was removed from the square cut shoulder. It is the portion of the 

neck that is left on when making a primal shoulder (no more than three cervical 

vertebrae).

Item Number 208, UPC 3039 – Shoulder, Square-Cut, Boneless

This item is prepared from a single Item Number 207. All bones, cartilages, backstrap, 

fell, prescapular lymph gland, and heart fat must be removed. The brisket side and rib 

end must form an approximate right angle. The brisket side must expose the M.

pectoralis profundus extending posterior to the third rib mark. The neck must be 

removed by a straight cut approximately perpendicular to the rack end leaving no more 

than 1.0 inch (25 mm) of the neck on the shoulders. The purchaser may request that the 

shoulder be rolled with the ribeye lengthwise to the roll and netted or tied.

Item Number 208A, UPC 2934 – Shoulder, Outside, Tied, Boneless

URMIS Common Name: Shoulder Outside Roast

URMIS Characteristics: Lamb, Boneless

This item is as described in Item Number 207A except that all bones and cartilages must

be removed. The tendons on the elbow end must be trimmed to be even with the lean. 

This item must be netted or tied.

Item Number 208B, UPC 3130 – Shoulder, Arm-Out, Boneless 

This item is as described in Item Number 208 except that the arm portion must be 

removed (after removal of the outside shoulder) by a straight cut at an approximate right 

angle to the rack end, which is ventral to, but no more than 3.0 inches (7.5 cm) or less 
30

than 1.0 inch (25 mm) from, the M. longissimus dorsi at the rack end. The outside 

shoulder and blade portion must be individually packaged.

Item Number 208C, UPC 2925 – Shoulder, Inside Roll, Boneless

URMIS Common Name: Shoulder Center Roast

URMIS Characteristics: Lamb, Boneless

This boneless item consists of the muscle system which lies under the blade bone, 

including the M. serratus ventralis, M. rhomboideus, and M. splenius. The arm must be 

removed by a straight cut at an approximate right angle to the rack end, which is ventral 

to, but no more than 3.0 inches (7.5 cm) from the M. longissimus dorsi at the rack end. 

All bones and cartilages must be removed, including the blade bone and the lean and 

fat overlying the blade bone.

PSO - The purchaser may specify tail length options for Item Number 208C. If not 

specified, tail length will not be more than 3.0 inches (7.5 cm) from the ventral edge of 

the M. longissimus dorsi or as specified within the item description.

Option

#

Description

1 2 in. (5 cm)

2 1 in. (2 1⁄2 cm)

3 0 in. (0 cm)

4 The muscles overlying the blade bone (M. supaspinatus, M. infraspinatus, and M. trapezius) must

be removed in their entirety. 

Item Number 208D, UPC 3131 – Shoulder, Pectoral Meat

This item will consist of the M. pectoralis profundis muscle that is removed from any 

boneless shoulder item.

Item Number 209, UPC 2915 – Breast

URMIS Common Name: Breast Whole

URMIS Characteristics: Lamb, Bone-In

This item is derived from anterior portion of the carcass remaining after ‘Separation B’. 

The rack (Item Number 204) and square-cut shoulder (Item Number 207) shall be 

removed leaving the ribs and sternum (brisket) portions intact by a straight cut that 

passes through the cartilaginous juncture of the first rib and sternum and a point that is

not more than four inches ventral to the longissimus on the posterior (rack) end. The 

foreshank (Item Number 210) shall be removed by cutting through the natural seam and 

pectoralis superficialis. The diaphragm may be removed. However, if present, the 

membranous portion of the diaphragm shall be trimmed close to the lean. The heart fat 

shall be closelyremoved.
31

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 3027 When specified by the purchaser, the breast bones 

and associated rib bones (brisket) are removed 

during the shoulder/bracelet break (separation b) by 

a straight cut between the 4th and 5th ribs (Cutting 

Style A) or 5th and 6th ribs (Cutting Style B). PSO 1 

is the more common specification for this item.

Breast 

Whole

Lamb, Bone-In,

Tip Portion Off

Item Number 209A, UPC 3007 – Ribs, Breast Bones Off

URMIS Common Name: Breast Ribs Denver Style 

URMIS Characteristics: Lamb, Bone-In

This item is prepared from Item Number 209 and must consist of at least 7 ribs, and the 

intercostal muscles, M. serratus ventralis, and associated muscles immediately 

overlying the ribs. The cut must be not less than 3.0 inches (7.5 cm) in width. The 

sternum and ventral edges of the costal cartilages must be removed. The fell, M. 

cutaneous trunci, exterior fat cover, M. latissimus dorsi, and diaphragm must be 

removed. This item must be trimmed practically free of surface fat. This item is 

sometimes referred to as “Denver Style Ribs.”

Option

#

Description

1 Notched/Split: When specified, notching of lamb ribs must be accomplished by making saw cuts 

across the ribs at 1.0-inch (2 1⁄2 cm) intervals. The saw cuts must pass through the rib bones and 

intercostal meat while leaving the lean (M. serratus ventralis) intact.

2 Special/Frenched: When specified, the ribs must be frenched. Prior to frenching, the costal 

cartilages must be removed by a straight cut parallel with the dorsal edge. The ribs will then be 

frenched by detaching the M. serratus ventralis and removing the intercostal meat from the rib 

bones for a distance of 2 inches (5 cm) from the ventral (sternum/costal cartilage) side. The M.

serratus ventralis must be rolled and tied to the dorsal edge.

3 The ribs are cut into individual portions by slicing between the rib bones through the intercostal 

meat and overlying muscles.

Item Number 209B, UPC 2931 – Shoulder, Ribs

URMIS Common Name: Shoulder Ribs

URMIS Characteristics: Lamb, Bone-In

This item may be derived from any square-cut IMPS shoulder item and must include at 

least 4 ribs and the intercostal and M. serratus ventralis muscles. This item must be 

trimmed practically free of surface fat. The dorsal edge must have no evidence of the 

cartilaginous junctures of the ribs and thoracic vertebrae.

Option

#

Description

1 Notched/Split: When specified, notching of lamb ribs must be accomplished by making saw cuts 
32

across the ribs at 1.0 inch (2 1⁄2 cm) intervals. The saw cuts must pass through the rib bones and 

intercostal meat while leaving the lean (M. serratus ventralis) intact.

2 Special/Frenched: When specified, the ribs must be frenched.

Prior to frenching, the costal cartilages must be removed by a straight cut parallel with the dorsal 

edge. The ribs will then be frenched by detaching the M. serratus ventralis and removing the 

intercostals meat from the rib bones for a distance of 2.0 inches (5 cm) from the ventral 

(sternum/costal cartilage) side. The M. serratus ventralis must be rolled and tied to the dorsal edge.

3 The ribs are cut into individual portions by slicing between the rib bones through the intercostal 

meat and overlying muscles.

Item Number 209C, UPC 3132 – Belly

This item includes the intact flank, breast portion ventral to the rack, and breast bones 

(sternum) and costal cartilages removed from the square-cut shoulder. It may be 

prepared from the carcass after removal of the legs anterior to the hip bone and hip 

bone cartilage (separation c). It is removed by a straight cut passing through a point that 

is 3.0 inches ventral to the loin eye to the cartilaginous juncture of the first rib and 

sternum. The diaphragm may be removed. However, if present, the membranous 

portion of the diaphragm must be removed close to the lean. Heart and pelvic fat must

be removed.

Option

#

Description

1 Purchaser may specify the inclusion of the flank portion from the leg by removing the flank from the 

inside portion of the legs and following the natural seam over the leg tip prior to their removal from 

the carcass.

Item Number 209D, UPC 3128 – Belly, Boneless

This item is derived from the lamb belly. All bones, cartilages, abdominal tunic, internal 

fat (kidney, pelvic, and heart), intercostal meat and fat exceeding 0.5 inch in depth must

be removed. The leg end must be ‘squared’ so the M. rectus abdominis muscle (flank 

muscle) appears to be at least 50 percent of the width of the belly. Rib bones and costal 

cartilages must be removed so that the underlying muscles (M. serratus ventralis and 

external oblique) are left intact.

Item Number 210, UPC 3010 – Foreshank 

URMIS Common Name: Foreshank 

URMIS Characteristics: Lamb, Bone-In

The foreshank must be removed from the shoulder by straight cut exposing the humerus 

and removed from the brisket by a cut through the natural seam and may contain a portion

of the web muscle (M. pectoralis superficialis). The trotter (lower foreshank) must be 

removed at or above the knee joint.

The purchaser may specify one of the following options for Item Numbers 229 and 

229A, described below. If not specified, product must comply with Style A requirements.
33

Style A: 9 ribs (ribs 5 - 13)

Style B: 8 ribs (ribs 6 - 13)

Item Number 229, UPC 3973 – Hindsaddle, Long-Cut

This item is as described in Item Number 200 except that the shoulders must be 

removed by a straight cut between the 4th and 5th ribs for Style A and between the fifth

and sixth ribs for Style B.

Item Number 229A, UPC 3064 – Hindsaddle, Long-Cut, Trimmed

This item is as described in Item Number 229 except that flanks and breasts are 

removed by straight cuts ventral to, but no more than 4.0 inches (10.0 cm) from, the M.

longissimus dorsi at the shoulder end, to a point that is immediately ventral to the M.

tensor fasciae latae on the leg.

The purchaser may specify one of the following styles for Item Number 230. If not 

specified, product must comply with Style A requirements.

Style A: 13th rib remains with the hindsaddle

Style B: 13th rib remains with the foresaddle

Item Number 230, UPC 3065 – Hindsaddle

This item is the posterior portion of the carcass after separation from the foresaddle by 

a cut which follows the natural curvature between the twelfth and thirteenth ribs for Style 

A and posterior to the thirteenth rib for Style B. This item must be practically free of all 

kidney and pelvic fat. The diaphragm and the hanging tender may be removed. 

However, if present, the membranous portion of the diaphragm must be trimmed close 

to the lean.

The purchaser may specify one of the following styles for Item Numbers 231, 232, 232A, 

232B, and 232C. If not specified, product must comply with Style A requirements or as 

specified within the item description.

Style A: Anterior to the 13th rib 

Style B: Posterior to the 13th rib

Item Number 231, UPC 3080 – Loin, Short Loin, Saddle

URMIS Common Name: Loin Whole

URMIS Characteristics: Lamb, Bone-In

This item is prepared from Item Number 230. The legs must be removed in accordance 

with separation c for Style A or B. This item must be practically free of all kidney and 

lumbar fat. This item is commonly referred to as a “drop loin.”

Item Number 232, UPC 3133 – Loin, Short Loin, Saddle, Trimmed
34

URMIS Common Name: Loin Whole

URMIS Characteristics: Lamb, Bone-In, Trimmed

This item is as described in Item Number 231. The flank is removed by a straight cut 

which is not more than 4.0 inches (10.0 cm) from the M. longissimus dorsi at the rack 

end to a point on the leg end which is not more than 4.0 inches (10.0 cm) from the M.

longissimus dorsi. The diaphragm, hanging tenders, and kidneys must be removed.

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

Numbers 232A, 232B, and 232C. If not specified, tail length will not be more than 4.0

inches (10 cm) from the ventral edge of the M. longissimus dorsi or as specified within

the item description.

Option # Description

1 3 in. (7 1⁄2 cm)

2 2 in. (5 cm)

3 1 in. (2 1⁄2 cm)

4 0 in. (0 cm)

Item Number 232A, UPC 3023 – Loin, Short Loin, Block-Ready, Trimmed

URMIS Common Name: Short Loin

URMIS Characteristics: Lamb, Bone-In, Trimmed

This item is as described in Item Number 232 except that it is a single loin, and the flank 

is removed by a straight cut which is not more than the PSO from the M. longissimus 

dorsi at the rack end, to a point on the leg/sirloin end, which is not more than the PSO 

from the M. longissimus dorsi.

Option

#

UPC

#

Description URMIS Common 

Name

URMIS Characteristics

1 3091 3 in. (7 1⁄2 cm) Short Loin Lamb, Bone-In, 3-inch 

Tail

2 3075 2 in. (5 cm) Short Loin Lamb, Bone-In, 2-inch

Tail

3 3974 1 in. (2 1⁄2 cm) Short Loin Lamb, Bone-In, 1-inch 

Tail

4 0 in. (0 cm)

5 3076 Purchaser may request the item 

be notched. 

Short Loin Lamb, Bone-In, Notched

Item Number 232B, UPC 3081 – Loin, Double, Boneless

URMIS Common Name: Loin Whole

URMIS Characteristics: Lamb, Boneless, Double

This item may be derived from any unsplit loin item of any style. The leg/sirloin end 
35

must be derived in accordance with separation c for Style A or B. The flanks must be 

removed by a straight cut which is not more than the PSO from the M. longissimus 

dorsi, at the rack end, to a point on the leg/sirloin end which is not more than the PSO 

from the M. longissimus dorsi. All bones, cartilages, hanging tenders, and tenderloins 

must be removed while leaving the double boneless loins attached. This item may be 

netted or tied.

Item Number 232C, UPC 2911 – Loin, Single, Boneless

URMIS Common Name: Loin Center-Cut

URMIS Characteristics: Lamb, Boneless

This item is as described in Item Number 232B except that it is a single loin.

Item Number 232D, UPC 2961 – Loin, Short Tenderloin

URMIS Common Name: Tenderloin

URMIS Characteristic’s: Lamb, Short Loin, Boneless

This item must consist of the tenderloin portion of any loin item and must consist of the 

psoas major and psoas minor only. The short tenderloin must be practically free of fat. 

Bones, cartilage, and ragged edges must be removed. A score into the tenderloin 

exceeding 0.5 inch (13 mm) in depth is not acceptable.

Item Number 232E, UPC 3009 – Flank, Untrimmed

This item must contain the abdominal muscles ventral to the loin. Costal cartilages and rib 

bones must be removed.

Option

#

Description

1 When the purchaser desires the flank steak muscle, the flank (M. rectus abdominis) muscle must

be separated from the rest of the untrimmed flank by removal from the tunic and abdominal 

membrane. 

Item Number 233, UPC 2964 – Legs

This item is prepared from the posterior portion of the carcass. The legs are separated 

from the carcass in accordance with separation c for Styles A and B.

The purchaser may specify one of the following styles for Item Numbers 233A, 233B, 

233C, AND 233D. If not specified, product must comply with Style A requirements or as 

specified within the item description.

Style: A: Leg is separated from the remainder of the carcass in accordance with 

separation c of the cutting instructions for Style A.

Style: B: Leg is separated from the remainder of the carcass in accordance with 
36

separation d of the cutting instructions for Style B.

Item Number 233A, UPC 3094 – Leg, Trotter-Off

URMIS Common Name: Leg Of Lamb Whole

URMIS Characteristics: Bone-In

This item is prepared from Item Number 233. The legs are split, the trotters (lower 

hindshank) are removed at the break joint, and the gambrel cord is removed.

Item Number 233B, UPC 3024 – Leg, Shank-Off

URMIS Common Name: Leg Of Lamb Whole

URMIS Characteristics: Bone-In, Shank-Off

This item is as described in Item Number 233A. The hindshank is removed by a straight 

cut through the stifle joint and then follows the natural seam between the shank and the

heel.

Item Number 233C, UPC 2972 – Leg, Trotter-Off, Semi-Boneless

URMIS Common Name: Leg Of Lamb

URMIS Characteristics: Bone-In

This item is as described in 233A, except that the pelvic, vertebrae, tail bones, lean and 

fat overlying the pelvic bone, flank, and practically all cod and udder fat must be 

removed.

Purchaser may specify in options 1 and 2, which is referred to as a “French carving leg.”

Option

#

UPC

#

Description URMIS Common 

Name

URMIS 

Characteristics

1 3089 The femur must be removed. Leg Of Lamb Carving Bone-In

2 3093 Frenched- the lean and fat must be 

removed from the (lower hindshank) 

trotter end so the shank bone is 

exposed for a distance of 2.0 inches (5 

cm).

Leg Of Lamb Bone-In, 

Frenched

3 3092 The item may be halved by making a 

cut approximately 1 1⁄2 inches (3 4/5 cm) 

posterior to the head of the femur and 

perpendicular to the length of the femur 

bone. The two portions of approximate 

equal weight are packaged and sold 

together.

Leg Of Lamb Carving Bone-In, 

Frenched

Item Number 233D, UPC 2953 – Leg, Shank-Off, Semi-Boneless

URMIS Common Name: Leg Of Lamb

URMIS Characteristics: Bone-In, Shank-Off
37

This item is as described in Item Number 233C except that the hindshank is removed 

by a straight cut through the stifle joint and then follows the natural seam between the 

shank and the heel.

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 3096 Heel off- The heel is removed along with the 

shank through the natural seams between 

the M. biceps femoris (outside leg) and heel.

Leg Of 

Lamb

Bone-In, Shank-Heel 

Off

2 3970 The item may be halved by making a cut 

approximately 2 1⁄2 inches (6 2/5 cm) posterior 

to the sirloin and perpendicular to the length 

of the femur bone. The 2 portions of 

approximate equal weight are packaged and 

sold

together.

Leg 

Sirloin 

Half

Lamb, Bone-In, 

Shank-Off

Item Number 233E, UPC 2967 – Leg, Sirloin Removed, Semi-Boneless

URMIS Common Name: Leg Of Lamb Short-Cut

URMIS Characteristics: Bone-In

This item is as described in 233C except that the sirloin is removed from the leg by a

straight cut as described in separation d for Style B. This item may also be referred to as 

Lamb Leg, Short Cut.

Purchaser may specify both options 1 and 2, which is referred to as a “Short-Cut French

carving leg.”

Option

#

UPC

#

Description URMIS Common 

Name

URMIS Characteristics

1 3037 The femur must be removed. Leg Of Lamb 

Carving

Bone-In, Short-Cut

2 2965 Frenched- the lean and fat must

be removed from the (lower 

hindshank) trotter end so the 

shank bone is exposed for a 

distance of 2.0 inches (5 cm).

Leg Of Lamb 

Short-Cut

Bone-In, Frenched

3 The item may be halved by 

making a cut approximately 11⁄2 

inches (3 4/5 cm) posterior to the 

head of the femur and 

perpendicular to the length of 

the femur bone. The two

portions of approximate equal 

weight are packaged and sold 

together.
38

Item Number 233F, UPC 3011 – Leg, Hindshank

URMIS Common Name: Hindshank Heel-Off

URMIS Characteristics: Lamb, Bone-In

The hindshank must be removed by a cut through the stifle joint and then follows the

natural seam between the shank and the heel. The trotter (lower hindshank) is removed

at the break joint, and the gambrel cord is removed.

Option

#

Description

1 Frenched- the lean and fat must be removed from the (lower

hindshank) trotter end so the shank bone is exposed for a distance of 2 inches (5 cm).

Item Number 233G, UPC 2978 – Leg, Hindshank, Heel-On

URMIS Common Name: Hindshank Heel-On

URMIS Characteristics: Lamb, Bone-In

This item may be prepared from any shank-on leg and is removed by a straight cut 

through the stifle joint at an approximate right angle to the shank bone leaving the heel or

any portion of the heel attached to the shank. The trotter (lower hindshank) is removed at

the break joint, and the gambrel cord is removed.

Option

#

Description

1 Frenched- the lean and fat must be removed from the (lower

hindshank) trotter end so the shank bone is exposed for a distance of 2.0 inches (5 cm).

Item Number 234, UPC 2968 – Leg, Boneless

URMIS Common Name: Leg Of Lamb Whole

URMIS Characteristics: Boneless

This boneless item is prepared from Item Number 233A. The loin end must be exposed 

in accordance with separation c for Style A and separation d for Style B. The femur is 

removed by a cut through the natural seam between the knuckle and the inside 

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

the ligament, popliteal and exposed lymph glands, gambrel cord, flank, and tendinous 

ends of the shank and knuckle exposing less than 75 percent lean on a cross-sectional 

cut must be removed. The shank meat from the leg may be folded or placed into the 

femur cavity. This item must be netted or tied.
39

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 3097 Butterfly: Purchaser may specify that the inside and 

sirloin tip be butterflied to yield a uniformly thick 

boneless leg for grilling. The sirloin tip is cut 

lengthwise beginning on the anterior side toward the 

void in the shank area, then the medial portion is 

folded into the shank cavity. The inside must be 

butterflied by a knife cut beginning on the anterior 

side toward the heel portion of the leg.

Leg Of 

Lamb 

Whole

Boneless, 

Butterflied

Item Number 234A, UPC 2974 – Leg, Shank-Off, Boneless

URMIS Common Name: Leg Of Lamb

URMIS Characteristics: Boneless, Shank-Off

This is as described in Item Number 234 except that the shank must be removed. The 

boneless leg must be netted or tied. 

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 3098 Butterfly: Purchaser may specify that the inside and 

sirloin tip be butterflied to yield a uniformly thick 

boneless leg for grilling. The sirloin tip is cut 

lengthwise beginning on the anterior side toward the 

void in the shank area, then the medial portion is 

folded into the shank cavity. The inside must be 

butterflied by a knife cut beginning on the anterior 

side toward the heel portion of the leg.

Leg Of 

Lamb 

Boneless, 

Shank-Off, 

Butterflied

Item Number 234B, UPC 3983 – Leg, 2-Way Boneless

This item is as described in Item Number 234A except that the boneless leg must be 

separated through the natural seams into 2 portions, bottom (outside and sirloin tip) and 

inside. Each portion must be individually packaged and packed into the same container.

Item Number 234C, UPC 2977 – Leg, Bottom, Boneless

URMIS Common Name: Leg Bottom

URMIS Characteristics: Lamb, Boneless

This boneless item may be prepared from the outside (M. biceps femoris and M 

semitendinosus) and sirloin tip (M. quadriceps femoris group and M. tensor fasciae 

latae) portions of any IMPS boneless leg item. Presence of the M. gluteus medius and 

heel (M. gastrocnemius and super digital flexor muscles) are optional.
40

PSO - The purchaser may specify any one or a combination of the following options for 

Item Number 234C:

Option

#

Description

1 The M. gluteus medius must remain.

2 The heel and popliteal lymph gland must be removed by cutting through the natural seam.

3 Butterfly: Purchaser may specify that the cut be butterflied by cutting the sirloin tip (M. quadriceps 

femoris group and M. tensor fasciae latae) lengthwise toward the void in the shank area. Fold the 

butterflied sirloin tip into the void of the shank area to create a uniformly shaped cut. This option is 

often referred to as an inside-out (IO) leg.

Item Number 234D, UPC 3022 – Leg, Outside, Boneless

URMIS Common Name: Leg Bottom Flat

URMIS Characteristics: Lamb, Boneless

This boneless item may be prepared from the outside (M. biceps femoris and M.

semitendinosus) portion of any IMPS boneless leg item. The M. gluteus medius must

also be included unless the purchaser specifies that it not be. The heel (M. 

gastrocnemius and super digital flexor muscles) and popliteal lymph gland must be 

removed by cutting through the natural seam. When larger-sized roasts are requested, 

two outside portions must be reversed, and the boned surfaces placed together and 

netted or tied to produce a uniformly thick roast.

Item Number 234E, UPC 3026 – Leg, Inside, Boneless

URMIS Common Name: Leg Top

URMIS Characteristics: Lamb, Boneless

This boneless item may be prepared from the inside portion of any IMPS boneless leg 

item and must consist of the M. semimembranosus, adductor and firmly attached 

muscles. The inside is separated from the bottom and knuckle portions along the 

natural seams. When specified by the purchaser, the boned surfaces of two inside 

portions must be placed together and netted or tied to produce a uniformly thick roast.

Option

#

Description

1 The M. gracilis (cap) must be removed by cutting through the natural seams.

Item Number 234F, UPC 3025 – Leg, Sirloin Tip, Boneless

URMIS Common Name: Leg Sirloin Tip

URMIS Characteristics: Lamb, Boneless

This boneless item must consist of the knuckle portion (M quadriceps femoris group) 

and M. tensor fasciae latae of any IMPS boneless leg item. The sirloin tip is separated 
41

from the inside and outside portions along the natural seams. All bones, cartilages and 

tendinous ends exposing less than 75 percent lean on a cross-sectional cut must be 

removed.

Item Number 234G, UPC 3029 – Top Sirloin, Boneless

URMIS Common Name: Top Sirloin

URMIS Characteristics: Lamb, Boneless

This boneless item is prepared from the muscles (M. biceps femoris, M. gluteus medius, 

M. gluteus accessories, and M. gluteus profundus) lying between the C and D 

separation points of style B. The bottom sirloin must be removed by cutting along the 

natural seam (between the M. gluteus medius and the M. rectus femoris) continuing to 

the outside surface leaving a portion of the M. tensor fasciae latae attached to the 

boneless top sirloin. All bones, cartilages, sacrosciatic ligament, and the lean and fat that

overlies the ligament, must be removed.

Option

#

Description

1 The M biceps femoris (cap) must be removed by cutting through the natural seams.

2 The tenderloin must be removed.

3 The M. tensor fascia latae must remain attached to the sirloin.

Item Number 235, UPC 3078 – Back

The purchaser may specify one of the following styles for Item Numbers 235 and 236. If 

not specified, product must comply with Style A requirements.

Style A: 9 ribs (ribs 5-13)

Style B: 8 ribs (ribs 6-13)

This item consists of the rack, loin, flanks, and plates intact. The shoulders must be 

removed by a straight cut between the 4th and 5th ribs for style A and between the 5th 

and 6th ribs for Style B. The legs must be removed in accordance with separation c for 

Styles A or B. The diaphragm may be removed. However, if present, the membranous 

portion of the diaphragm must be trimmed close to the lean. This item must be 

practically free of all internal fat.

Item Number 236, UPC 3079 – Back, Trimmed

This item is as described in Item Number 235 except that the flanks and plates are 

removed by a straight cut that is ventral to, but no more than 4.0 inches (10.0 cm) from 

the M. longissimus dorsi on both the shoulder and leg ends. The kidneys and hanging 

tenders must be removed.
42

Item Number 238, UPC 3126 – Trimmings

Trimmings may be prepared from any portion of the carcass which yields product that 

meets the end item requirements. All fell, bones, cartilages, backstrap, heavy 

connective tissue, and lymph glands must be removed. The fat content must be 

specified by the purchaser and verified by one of the following PSO for Item Number

238. If not specified, fat content must be verified with option number two requirements.

Option

#

Description

1 Fat content must be declared on the product label.

2 Contractor must 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 purchaser designated laboratory.

Item Number 239, UPC 3975 – Special Trimmings

Trimmings may be prepared from any portion of the carcass which yields product that 

meets the end item requirements. Unless otherwise specified, shank and heel meat 

must be excluded. Unless otherwise specified, trimmings must consist of pieces which 

have a surface area on one side which is no less than 6.0 square inches (15 square cm) 

and are no less than 0.3 inch (8 mm) thick at any point. All fell, bones, cartilages, 

backstrap, heavy connective tissue, detached cutaneous muscles, and lymph glands 

must be removed. Trimmings must 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.

The purchaser may specify one of the following styles for Item Numbers 242, 243, and 

244. If not specified, product must comply with Style A requirements.

Style A - Contains the 13th rib

Style B - Does not contain the 13th rib

Item Number 242, UPC 3135 – Loin, Full

This item consists of the loins and sirloins intact. The racks must be removed in 

accordance with separation b. The legs must be removed in accordance with separation 

d. This item must be practically free of all kidney and lumbar fat.

Item Number 243, UPC 3136 – Loin, Full, Trimmed

This item is as described in Item Number 242, except that the flank must be removed by 

a straight cut starting at a point on the rack end that is ventral to, but no more than 4.0 

inches (10.0 cm) from the longissimus dorsi muscle to a point immediately ventral to the 

M. tensor fasciae latae. The diaphragm, hanging tenders, and kidneys must be 

removed.
43

Item Number 244, UPC 3137 – Loin, 3-Way, Boneless

This item must consist of the following IMPS items which are packaged in the same 

container: Item Number 232C - Loin, Boneless Item Number 234G - Sirloin, Boneless 

Item Number 246 - Tenderloin.

Item Number 245, UPC 3143 – Sirloin

This item is separated from the carcass as described for separations c and d within 

Style B. The flank is removed by a straight cut from a point which is not more than 4.0 

inches (10.0 cm) from the M. gluteus medius to a point which is not more than 0.25 inch 

(6 mm) from the M. tensor fasciae latae.

Item Number 246, UPC 2966 – Tenderloin

URMIS Common Name: Tenderloin

URMIS Characteristics: Lamb, Boneless

This item is derived from any loin item that has a bone-in sirloin attached to it that was 

removed from the leg at point of separation d in style B, and must consist of the M. 

psoas major, M. psoas minor, and M. iliacus (wing). The portion of the psoas minor 

which is not firmly attached must be removed. All bones and cartilages must be 

removed. The tenderloin must be trimmed practically free of kidney fat.

Item Number 295, UPC 3016 – Lamb for Stewing

URMIS Common Name: Stew Meat

URMIS Characteristics: Lamb, Boneless

This item must be prepared from any portion of the carcass which yields product that 

meets the end item requirements. Meat from the heel and shank is not acceptable. All 

bones, cartilage, backstrap, heavy connective tissue, exposed large blood vessels, and 

any exposed lymph glands must be removed. The boneless meat must be hand diced 

or processed through a dicing machine (grinding not permitted). Not less than 85 

percent, by weight, of the resulting pieces must be of a size which is equivalent of not 

less than a 0.5 inch (13 mm) cube or more than a 1.25 inches (3 cm) cube and no 

individual surface on these pieces must exceed 2.5 inches (6 cm) in length. (When 

specified, this item may be prepared from yearling mutton or mutton. In which case the 

name must be changed to yearling mutton or mutton, as applicable). Purchaser may 

specify product be prepared from specific cuts (leg, sirloin, loin, rack, or square-cut 

shoulder) and product must be labeled accordingly.

Item Number 295A, UPC 3017 – Lamb for Kabobs

URMIS Common Name: Kabobs

URMIS Characteristics: Lamb, Boneless
44

This item is as described in Item Number 295 except that it must be prepared from the leg

portion of the carcass. In addition, unless otherwise specified, at least 90 percent, by weight,

of the resulting dices must be of a size equivalent to not less than a 0.75 inches (19 mm)

cube or not more than a 1.25 inches (3 cm) cube and no individual surface must be more 

than 2.5 inches (6 cm) inlength.

Option

#

Description

1 Purchaser may allow the item to be prepared from any portion of the carcass as described in Item 

Number 295.

Item Number 296, UPC 2998 – Ground Lamb

(When specified, this item may be prepared from yearling mutton or mutton. In which case

the name must be changed to yearling mutton or mutton, as applicable).

• Material - Ground lamb must be prepared from any portion of a lamb carcass. 

The meat must be free of fell, bones, cartilages, exposed lymph glands, heavy 

connective tissue and the tendinous ends of shanks and sirloin tips to a point 

which exposes at least 75 percent lean on a cross-sectional cut. Unless otherwise 

specified, ground lamb may be derived from previously certified boneless meat 

which has been frozen and stockpiled. The purchaser may specify the maximum 

amount of previously certified frozen boneless meat that can be mixed with freshchilled meat prior to final grinding.

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

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

lamb may be chopped or machine-cut by any method provided the texture and 

appearance of the product after final grinding is typical of ground lamb prepared 

by grinding only. Unless otherwise specified, final grinding must be through a 

plate having holes .125 inch (3 mm) in diameter. Lamb must be thoroughly 

blended at least once prior to final grinding. However, the ground lamb must not 

be mixed after final grinding. Initial reduction in size, blending, and final grinding 

must be a continuous sequence.

• Fat Content - Unless otherwise specified, the fat content must not exceed 20 

percent. However, the purchaser may specify any fat content provided it does not 

exceed 30 percent and may specify discount ranges. The fat content may be 

verified by one of the following PSO for Item Number 296. If not specified, fat 

content must be verified with option number one requirements.

Option

#

Description

1 Fat content must be declared on the product label.

2 Contractor must submit documentation of fat analysis to purchaser.

3 Fat content certified by AMS (see Quality Assurance Provisions).
45

4 Samples selected by AMS and sent to purchaser designated laboratory.

Item Number 296A, UPC 3976 – Ground Lamb and Soy Protein Product

This item is approved for use in Child Nutrition Programs and is as described in Item 

Number 296 except that soy protein product (SPP) must be added. Source (e.g., soy), 

Type (flour, concentrate, or isolate), and Texture (granular or textured) of SPP must be 

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

hydrated. If not specified, the dry SPP must 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 must 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 must be hydrated for the length of time listed on the product label. If this 

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

The purchaser must 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 

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

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

hydrated SPP must 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 percent

(2) the product may be tempered, but not thawed, prior to use, and

(3) additional water may not be added directly to the meat.

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

Nutrition Service Regulations. To ensure compliance, the SPP 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)).
46

8.3 Portion and Retail Cut Descriptions

Item Number 1200, UPC 3013 – Cubed Steak

URMIS Common Name: Cubed Steak

URMIS Characteristics: Lamb, Boneless

Cubed steaks must be prepared from any portion of the carcass which yields product 

that meets the end-item requirements. However, shank and heel meat must be 

excluded. Unless otherwise specified, the steaks must be cubed (while in the fresh 

chilled state) twice at approximate right angles. Knitting of two or more pieces and 

folding the meat when cubing is permissible. After cubing, surface and seam fat must

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

must remain intact when suspended 0.5 inch (13 mm) from the outer edge. The steaks 

must be free of heavy connective tissue, bones, cartilages, and lymph glands.

Item Number 1201, UPC 3977 – Cubed Steak, Special

This item is as described in Item Number 1200 except the steaks must be prepared from

any combination of lean from the leg, sirloin, loin, rack, or square-cut shoulder sections

(excluding shank and heel meat) of the carcass. Knitting of two or more pieces and folding

the meat when cubing is not permissible.

Item Number 1202, UPC 3978 – Braising Steak, Swiss

Braising steaks must be prepared from any combination of lean from the leg, loin, 

sirloin, rack, or square-cut shoulder sections (excluding shank and heel meat) of the 

carcass which yields product that meets the end-item requirements. The steaks must be 

free of heavy connective tissue, bones, cartilages, and lymph glands. When specified, 

the raw materials or the steaks must be mechanically tenderized by using the multiple 

probe method (pinning) not more than one time. Pressing, knitting, or folding two pieces 

of meat together is not permissible. Surface and seam fat must not exceed an average 

of 0.125 inch (3 mm) in thickness and the thickness at any one point must not exceed 

0.25 inch (6 mm). Surface fat, measuring 0.1 (2 mm) inch or more in thickness, must not 

exceed 50 percent of the circumference of the steak. Individual steaks must remain 

intact when suspended 0.5 inch (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 

steak must not exceed the percentage specified by the purchaser.

Item Number 1204B, UPC 2948 – Rib Chops

URMIS Common Name: Rib Chops

URMIS Characteristics: Lamb, Bone-In

These chops must be prepared from any bone-in rack item of specified style which 

yields product that meets the end-item requirements. The feather bones, exterior fat 

cover, fell membrane, backstrap, blade bone, and the M. trapezius, M. infraspinatus, 
47

and M. latissimus dorsi must be removed. When style is not specified, racks must

comply with Style A requirements. Tail length must be a PSO.

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

Number 1204B. If not specified, tail length will not be more than 4.0 inches (10 cm) from 

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

Option # Description

1 3 in. (7 1⁄2 cm)

2 2 in. (5 cm)

3 1 in. (2 1⁄2 cm)

4 0 in. (0 cm)

Item Number 1204C, UPC 2949 – Rib Chops, Frenched

URMIS Common Name: Rib Chops

URMIS Characteristics: Lamb, Bone-In, Frenched

This item is as described in Item Number 1204B except that the breast side of the ribs 

must be frenched (removal of the intercostal meat and lean and fat over the ribs). 

Exposed portions of rib bones must not exceed 2 inches (5 cm) in length and the 

remaining intercostal meat and lean and fat over the rib bones must not exceed 2 inch 

(5 cm) from the M. longissimus dorsi. The weight of each chop will determine the 

number of bones per chop unless purchaser specifies that each chop have a specific 

number of bones regardless of weight.

Item Number 1204D, UPC 2950 – Rib Chops, Cap-Off, Frenched

URMIS Common Name: Ribeye Chops

URMIS Characteristics: Lamb, Bone-In, Frenched

This item is as described in Item Number 1204C except that the muscles firmly attached 

below the blade bone (M. rhomboideus and M. subscapularis) must be removed.

Item Number 1204F, UPC 3984 – Rib Chops, Frenched to Eye

URMIS Common Name: Ribeye Chops

URMIS Characteristics: Lamb, Bone-In, Fully Frenched

This item is as described in Item Number 1204D except that this item is frenched

immediately ventral to the M.longissimus dorsi and the rib bone length must not exceed

4.0 inches (10 cm), unless otherwise specified by the purchaser.

Sometimes referred to as a “Tomahawk Chop.”
48

Item Number 1207, UPC 3090 – Shoulder Chops

URMIS Common Name: Shoulder Chops

URMIS Characteristics: Lamb, Bone-In

Shoulder chops must be prepared from both the arm and blade bone sections of a Single 

Square-cut Shoulder - Item Number 207. Unless otherwise specified, shoulder chops 

must consist of the arm and blade chops.

Style A: Arm Chops - Are derived from the arm portion of Item Number 207 and must

contain a cross section of the humerus and must be cut approximately parallel to the 

ventral (shank) side of the shoulder. The rib bones and intercostal meat must beremoved.

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 2918 Rib bones are left attached if seam fat is less than 1⁄4 

inch (6 mm) between the pectoral muscle and rib 

bones.

Arm 

Chops

Lamb, Bone-In

Style B: Blade Chops - Are derived from the blade (dorsal) portion of Item Number 207. 

These chops must contain a portion of the blade bone and must be cut approximately 

parallel to the rib bones.

Option

#

UPC

#

Description URMIS 

Common 

Name

URMIS 

Characteristics

1 2922 Chops may be prepared “country style” by cutting 

the chops between the blade bone and the rib bone 

to a point ending near the feather bone.

Blade 

Chops

Lamb, Bone-In

Item Number 1209, UPC 3103 – Short Rib, Bone-In

URMIS Common Name: Short Ribs Whole

URMIS Characteristics: Lamb, Breast, Bone-In

This item may be prepared from any lamb shoulder or breast item as described in Item 

Numbers 206 or 209. The bone in short ribs must consist of the ribs, intercostal meat, and 

the intact M. serratus ventralis. The M. serratus ventralis must be continuous across both 

the dorsal and ventral side of the specified portion. The ribs must be cut flanken style by 

cutting them at a right angle to the rib bones. Purchaser may specify both the width of the 

cut and the number of ribs in each portion.

Option

#

Description

1 The ribs must come from the shoulder portion only.
49

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

Number 1232A, 1232B, and 1232C. If not specified, tail length will not be more than 

4.0 inches (10 cm) from the ventral edge of the M. longissimus dorsi or as specified 

within the item description.

Option # Description

1 3 in. (7 1⁄2 cm)

2 2 in. (5 cm)

3 1 in. (2 1⁄2 cm)

4 0 in. (0 cm)

Item Number 1232A, UPC 2955 – Loin Chops

URMIS Common Name: Loin Chops

URMIS Characteristics: Lamb, Bone-In

These chops must be prepared from any bone-in loin item which yields product that 

meets the end-item requirements and must contain no portion of the hipbone. The flank 

edge must not exceed the PSO for tail length options. “T-bone” chops are those chops 

that include the presence of the tenderloin (psoas major) muscle.

Item Number 1232B, UPC 2960 – Loin Chops, Double, Boneless

URMIS Common Name: Loin Double Chops

URMIS Characteristics: Lamb, Boneless

Loin chops must be prepared from any IMPS double, boneless loin item. Chops must

remain firmly attached. The flank edge must not exceed the PSO for tail lengthoptions.

Item Number 1232C, UPC 2957 – Loin Chops, Single, Boneless

URMIS Common Name: Top Loin Chops

URMIS Characteristics: Lamb, Boneless

The chops must be prepared from any IMPS single, boneless loin item. The flank edge

must not exceed the PSO for tail length options.

Item Number 1233E, UPC 2980 – Leg, Center-Cut Steaks

URMIS Common Name: Leg Center Steak

URMIS Characteristics: Lamb, Bone-In

This item may be prepared from any bone-in leg item that yields product that meets the 

end-item requirements. A cross section of the femur bone (no other bones must be 

present) must be present on both sides of each steak.
50

Item Number 1233G, UPC 3102 – Osso Buco, Hindshank

URMIS Common Name: Hindshank Cross-Cut

URMIS Characteristics: Lamb, Bone-In

This item must be prepared from Item Number 233G. The hindshank portions must be 

cut to a thickness specified by the purchaser. The slices must be cut approximately 

perpendicular to the bone length to display a cross-section surface at least 75 percent 

lean on each side.

Item Number 1234, UPC 2994 – Leg Chops, Boneless

URMIS Common Name: Leg Center Steak

URMIS Characteristics: Lamb, Boneless

This item must be prepared from any boneless IMPS Leg Item (234 series) of specified

style, except that shank and heel meat must be excluded. When style is not specified, then

boneless legs must comply with Style A requirements.

Item Number 1234A, UPC 2992 – Leg, Cutlet, Boneless

URMIS Common Name: Cutlets

URMIS Characteristics: Lamb, Leg, Boneless

This item must be derived from any combination of the following boneless IMPS items

(inside, outside, sirloin tip, and/or sirloin). All shank and heel meat must be excluded, and 

the cutlets must be free of any heavy connective tissue, cartilages, and lymph glands 

and trimmed of fat to meet purchaser specifications. When specified by the purchaser

this item must be cubed. Knitting of two or more pieces and folding the meat when cubing 

is not permissible.

Item Number 1296, UPC 2999 – Ground Lamb Patties

The patties must be prepared from Item Number 296.

Item Number 1296A, UPC 3979 – Ground Lamb and Soy Protein Product Patties

The patties must be prepared from Item Number 296A.

Item Number 1297, UPC 3980 – Lamb Steak, Flaked and Formed, Frozen

The steaks must be prepared from boneless lamb that complies with the material 

requirements of Item Number 296 and must be flaked (grinding is not permitted) and 

formed. The flaking and forming process must be in compliance with FSIS Regulations. 

Product must comply with fat content requirements of Item Number 296. The purchaser

must specify shape and weight of steaks. When specified, the product must be breaded 
51

and labeled appropriately. The breading and its application must be in accordance with 

FSIS Regulations.

Item Number 1297A, UPC 3981 – Lamb Sandwich Steak, Flaked, Chopped, 

Formed and Wafer Sliced, Frozen

The steaks must be prepared from boneless lamb that complies with the material 

requirements of Item Number 296. The flaking, chopping, forming, and slicing process 

must be in compliance with FSIS Regulations and must produce steaks which are 

moderately fine textured. Product must comply with fat content requirements of Item

Number 296. Each steak must consist of two or more thin slices weighing approximately 

one ounce each. No more than a minor amount of green/brown/gray rings must be

present. Steaks must be packaged with paper separators between each steak. Unless

otherwise specified, slices must be approximately 4.75 x 7.5 inches (12 x19 cm). The 

purchaser must specify weight and/or number of slices per steak

Item Number 1297B, UPC 3982 – Lamb Steak, Sliced and Formed, Frozen

The steak must be prepared from boneless lamb that complies with Item Number 239. 

The slicing and forming process must be in accordance with FSIS Regulations. 

Ingredients may be added for the purpose of tenderizing and binding and must appear 

on product label. The purchaser must specify weight, shape, and/or thickness of steaks.

8.4 Additional URMIS Descriptions

Primal/Sub-Primal UPC

#

URMIS Common Name URMIS Characteristics

Shoulder 3045 Arm Chops Lamb, Bone-In, Thick

Shoulder 3044 Arm Chops Lamb, Bone-In, Thin

Shoulder 2919 Arm Chops Lamb, Boneless

Shoulder 3047 Arm Chops Lamb, Boneless, Thick

Shoulder 3046 Arm Chops Lamb, Boneless, Thin

Shoulder 2916 Arm Roast Lamb, Bone-In

Shoulder 2917 Arm Roast Lamb, Boneless

Shoulder 3048 Blade Chops Lamb, Bone-In, Thick

Shoulder 2923 Blade Chops Lamb, Bone-In, Thin

Shoulder 2924 Blade Chops Lamb, Boneless

Shoulder 3050 Blade Chops Lamb, Boneless, Thick

Shoulder 3049 Blade Chops Lamb, Boneless, Thin

Shoulder 2920 Blade Roast Lamb, Bone-In

Shoulder 2921 Blade Roast Lamb, Boneless

Shoulder 2936 Country-Style Ribs Lamb, Shoulder, Bone-In

Shoulder 3032 Shoulder Arm Lamb, Bone-In

Shoulder 3033 Shoulder Blade Lamb, Bone-In

Shoulder 2973 Shoulder Chops Lamb, Bone-In, Thick
52

Primal/Sub-Primal UPC

#

URMIS Common Name URMIS Characteristics

Shoulder 2935 Shoulder Chops Lamb, Bone-In, Thin

Shoulder 2932 Shoulder Eye Roast Lamb, Boneless

Shoulder 2933 Shoulder Eye Steak Lamb, Boneless

Shoulder 3043 Shoulder Eye Steak Lamb, Boneless, Thick

Shoulder 3042 Shoulder Eye Steak Lamb, Boneless, Thin

Shoulder 2928 Shoulder Roast Lamb, Bone-In

Shoulder 2930 Shoulder Roast Lamb, Bone-In, Sliced

Shoulder 2929 Shoulder Roast Lamb, Boneless

Rib 3074 Back Ribs Whole Lamb, Bone-In

Rib 2944 Crown Roast Lamb, Rib, Bone-In

Rib 2943 Rack Of Lamb Roast Rib, Boneless

Rib 3070 Rib Chops Lamb, Bone-In, Frenched, Thick

Rib 3069 Rib Chops Lamb, Bone-In, Frenched, Thin

Rib 3068 Rib Chops Lamb, Bone-In, Thick

Rib 3066 Rib Chops Lamb, Bone-In, Thin

Rib 3071 Ribeye Chops Lamb, Boneless

Rib 3072 Ribeye Chops Lamb, Boneless, Thick

Rib 2947 Ribeye Roast Lamb, Boneless

Loin 3082 Loin Chops Lamb, Bone-In, Thick

Loin 3052 Loin Chops Lamb, Bone-In, Thin

Loin 2959 Loin Double Chops Lamb, Bone-In

Loin 3084 Loin Double Chops Lamb, Bone-In, Thick

Loin 3083 Loin Double Chops Lamb, Bone-In, Thin

Loin 3086 Loin Double Chops Lamb, Boneless, Thick

Loin 3085 Loin Double Chops Lamb, Boneless, Thin

Loin 2958 Loin Double Roast Lamb, Boneless

Loin 2954 Loin Roast Lamb, Bone-In

Loin 2927 Loin Roast Lamb, Boneless

Loin 2956 Top Loin Chops Lamb, Bone-In

Loin 3088 Top Loin Chops Lamb, Bone-In, Thick

Loin 3087 Top Loin Chops Lamb, Bone-In, Thin

Loin 3053 Top Loin Chops Lamb, Boneless, Thick

Loin 3051 Top Loin Chops Lamb, Boneless, Thin

Leg 2987 Bottom Leg Roast Lamb, Boneless

Leg 2988 Bottom Leg Steak Lamb, Boneless

Leg 3099 Bottom Leg Steak Lamb, Boneless, Thick

Leg 3095 Bottom Leg Steak Lamb, Boneless, Thin

Leg 3015 Kabobs Lamb, Leg, Boneless

Leg 2979 Leg Center Roast Lamb, Bone-In

Leg 2975 Leg Center Roast Lamb, Boneless

Leg 3107 Leg Center Steak Lamb, Bone-In, Thick

Leg 3106 Leg Center Steak Lamb, Bone-In, Thin

Leg 3109 Leg Center Steak Lamb, Boneless, Thick

Leg 3108 Leg Center Steak Lamb, Boneless, Thin
53

Primal/Sub-Primal UPC

#

URMIS Common Name URMIS Characteristics

Leg 2913 Leg Of Lamb Center-Cut Bone-In

Leg 2969 Leg Shank Half Lamb, Bone-In

Leg 2970 Leg Shank Half Lamb, Boneless

Leg 2995 Leg Shank Portion Lamb, Bone-In

Leg 2971 Leg Sirloin Half Lamb, Bone-In

Leg 2996 Leg Sirloin Portion Lamb, Bone-In

Leg 2997 Leg Sirloin Portion Lamb, Boneless, Butterflied

Leg 2983 Sirloin Chops Lamb, Bone-In

Leg 3111 Sirloin Chops Lamb, Bone-In, Thick

Leg 3110 Sirloin Chops Lamb, Bone-In, Thin

Leg 2984 Sirloin Chops Lamb, Boneless

Leg 3113 Sirloin Chops Lamb, Boneless, Thick

Leg 3112 Sirloin Chops Lamb, Boneless, Thin

Leg 2981 Sirloin Roast Lamb, Bone-In

Leg 2982 Sirloin Roast Lamb, Boneless

Leg 2989 Sirloin Tip Roast Lamb, Boneless

Leg 2990 Sirloin Tip Steak Lamb, Boneless

Leg 3105 Sirloin Tip Steak Lamb, Boneless, Thick

Leg 3104 Sirloin Tip Steak Lamb, Boneless, Thin

Leg 3034 Stew Meat Lamb, Leg, Boneless

Leg 2993 Strips Lamb, Leg, Boneless

Leg 2985 Top Leg Roast Lamb, Boneless

Leg 2986 Top Leg Steak Lamb, Boneless

Leg 2912 Top Leg Steak Lamb, Boneless, Thick

Leg 3100 Top Leg Steak Lamb, Boneless, Thin

Miscellaneous 3003 Breast Lamb, Bone-In, For Stuffing

Miscellaneous 3002 Breast Lamb, Bone-In, Tip Portion-Off

Miscellaneous 3004 Breast Lamb, Boneless, Roll

Miscellaneous 3005 Breast Riblets Lamb, Bone-In

Miscellaneous 3006 Breast Riblets Lamb, Boneless

Miscellaneous 3014 Cubes Lamb, Boneless

Miscellaneous 3041 Cutlets Lamb, Boneless

Miscellaneous 3062 Dices Lamb, Boneless

Miscellaneous 3134 Flank Lamb, Boneless

Miscellaneous 3060 Foreshank Cross-Cut Lamb, Bone-In

Miscellaneous 3127 Hindshank Short-Cut Lamb, Bone-In

Miscellaneous 3077 Stew Meat Lamb, Bone-In

Miscellaneous 3063 Strips Lamb, Boneless

9.0 Glossary

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

Blast Frozen: Products are frozen rapidly at extremely low temperatures (≤ -10oF) in 
54

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.”

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 (<28oF).

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. 
55

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.

Primal Cuts: Basic major cuts into which carcasses and sides are separated. 

Side: One matched half of a lamb carcass.

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

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