FULLY-COOKED BEEF PRODUCTS

Item No. 621 - Beef, Cooked, Cured, Chunked and Formed - This
Product is chunked, cured, cooked beef which is stuffed in
casings or formed. A cross sectional view shall be coarse to
moderately coarse textured and shall be practically free of fat.
Product may be derived from any portion of the carcass except
shank and heal meat which will meet end item requirements.

Item No. 622 - Beef, Sliced Cooked, Cured, Chunked and Formed -
Sliced cooked, cured beef, chunked and formed shall be prepared
from Item No. 621. Slices shall be uniform in thickness and
unless otherwise specified by the purchaser, shall be sliced 24
Slices or more per inch. No more than 40 percent of the sample
unit may be broken slices. Scrap pieces smaller than 2 inches in
length shall be removed.

Item No. 623 - Beef Top (Inside) Round, Cooked - The fully-cooked
top round shall be prepared as described in Item No. 604, Top
Round, Corned, except the item shall not have been corned. The
item shall be netted or tied and fully-cooked to the degree of
doneness specified by the purchaser.

Item No. 623A - Beef Top (Inside) Round, Cap-Off, Cooked - This
item shall be prepared from a Top Round, Cooked, Item No. 623,
except the Gracilis muscle, surface fat and exterior facia
membrane shall be removed.

Item No. 624 - Beef Outside Round, Cooked - The fully-cooked
outside round shall be prepared as described in Item No. 608,
Outside Round, Corned, except the item shall not have been
corned. The item shall be netted or tied and fully-cooked to the
degree of doneness specified by the purchaser.

Item No. 625 - Beef Brisket, Boneless, Deckle Off, Corned, Cooked
- The brisket shall be prepared as described in IMPS Item 601
except the item shall be fully-cooked to the degree of doneness
specified by the purchaser.

12


1 propuct WBOHT RANGE 1 WBGHT RANGE 2 «| WROHT RANGE 3
No.
600 BEEF BRISKET CORNED, CANNED UNDER 6 POUNDS 6-10 10-15
601 BEEF BRISKET, BONELESS, DECKLE OFF, CORNED UNDER 9 POUNDS 9-14 14-UP
602 BEEF KNUCKLE, PEELED, CORNED UNDER 8 POUNDS 8-15 15-UP
603 BEEF KNUCKLE, PEELED, DRIED UNDER 5 POUNDS 5-8 8-UP
604 BEEF TOP (INSIDE) ROUND, CORNED UNDER 16 POUNDS 16-27 27- UP
605 BEEF TOP (INSIDE) ROUND, DRIED UNDER 10 POUNDS 10-15 15-UP
606 BEEF BOTTOM (GOOSENECK) ROUND, CORNED UNDER 1] POUNDS 11-18 18-UP
606A | BOTTOM (GOOSENECK) ROUND, HEEL OUT, CORNED UNDER 15 POUNDS 15-22 22: UP
607 BOTTOM (GOOSENECK) ROUND, HEEL OUT, DRIED UNDER 8 POUNDS 8-14 14-UP
608 BEEF OUTSIDE ROUND, CORNED UNDER 11 POUNDS 11-18 18 UP
608A | BEEF ROUND, EYE OF ROUND, CORNED UNDER 3 POUNDS 3-5 5-UP

609 BEEF RUMP BUTT CORNED UNDER 8 POUNDS 8-14 14-UP

611 BEEF PASTRAMI AS SPECIFIED BY THE PURCHASER

612 BEEF FAJITA STRIPS 1/4-POUND, 1/2-POUND, 1-POUND, OR BULK PACKED

613 BEEF TONGUE, CURED, TRIMMED 3-5 POUNDS

614 BEEF TONGUE, CURED & SMOKED, TRIMMED 3-5 POUNDS |
617 PROCESSED DRIED BEEF UNDER 8 POUNDS 8-14 14-UP

BULK PACKED
619 SLICED DRIED BEEF

620 SLICED DRIED BEEF, ENDS AND PIECES

FULLY-COOKED BEEF PRODUCTS

621 BEEF, COOKED CURED, CHUNKED AND FORMED UNDER 8 POUNDS 8-14 14-UP

622 BEEF SLICED COOKED CURED, CHUNKED AND 16, 17, 18, 20 SLICES PER POUND
FORMED

623 BEEF TOP (INSIDE) ROUND, COOKED 1417 17-20 20-23

623A | BEEF TOP (INSIDE) ROUND, CAP-OFF, COOKED UNDER 14 POUNDS 14-20 20-UP

624 BEEF OUTSIDE ROUND, CORNED, COOKED UNDER 10 POUNDS 10-16 16 UP

625 BRISKET, BONELESS, DECKLE OFF, CORNED, COOKED UNDER 9 POUNDS 9-12 12 UP.

626 BEEF BRISKET, BONELESS, DECKLE OFF, TRIMMED, UNDER 7 POUNDS 7-10 10 UP
CORNED, SEASONED, COOKED, SPECIAL

627 BEEF KNUCKLE, PEELED, COOKED 78 8-10 10-up

628 BEEF LOIN, TOP SIRLOIN BUTT, CENTER CUT, UNDER 5 POUNDS 5-9 9-UP
BONELESS, COOKED

629 BOTTOM (GOOSENECK) ROUND, HEEL OUT, COOKED 17-20 20-24 24-28

630 BEEF RIBEYE ROLL, BONELESS, COOKED UNDER 8 POUNDS 8-10 10-12

| 618 SLICED PROCESSED DRIED BEEF 1/4-POUND, 1/2-POUND, 1-POUND PACKAGES, OR

631 CHARBROILED BEEF PATTIES 2, 3, 4 OR S OUNCE COOKED PATTIES

Because it is impractical to list all weight ranges for the above
products that purchasers may need, those included in the index table
are suggested weight ranges only. Purchasers may select any alternate
weight range desired.


IV. ITEM DESCRIPTIONS

Note: In addition to the illustrations of muscles contained in this document, a reference for identification of muscles is "A
Cross Sectional Muscle Nomenclature of the Beef Carcass” by H. Q. Tucker, et. al., Michigan Stat sity. Copies may
be obtained at @ nominal cost from: Michigan State University Press, 1405 South Harrison Road, 25 Mi ly Miles Building,
East Lansing, Michigan 48824.

Item No. 600 - Beef Brisket Corned, Canned - This item is pre-
pared from a boneless brisket, which has been corned, seasoned,
ground or chopped, canned and fully-cooked. The sliced surface
of the finished product shall exhibit a moderately coarse to
coarse texture with good cohesion which will hold together as an
intact unit when removed from the can.

All cans of product within each lot shall bear identical can code
markings to make them distinguishable from cans of product in
other lots. The filled cans shall be vacuum sealed and thermally
processed.

Cans. Cans shall be commercially acceptable, open-top (key open-
ing) style, coated with enamel (or other suitable material)
inside and outside, and hermetically sealed. Can sizes shall be
as specified by the purchaser.

Item No. 601 - Beef Brisket, Boneless, Deckle Off, Corned - The
brisket shall be separated from the carcass as described in IMPS
Item 118. The deckle (the hard fat and intercostal meat on the
inside surface) shall be removed at the natural seam leaving the
thick layer of fat attached to the deckle and exposing the lean
(deep pectoral) surface lying directly below. The item shall be
free of bones and cartilage. The inside surface of the deep
pectoral shall be practically free of fat. The thin tissue edge
of the web muscle (superficial pectoral) shall be trimmed to
expose the lean meat.

Item No. 602 - Beef Knuckle, Peeled, Corned - This boneless item
consists of the posterior portion of the full knuckle (vastus
intermedius, vastus lateralis, vastus medialis, and rectus
femoris). The knuckle is separated from the top (inside) round
and bottom (gooseneck) round between the natural seams. All
bones and cartilages shall be removed. The tendinous ends along
the posterior edge of the knuckle shall be trimmed to show no
less than 75 percent lean exposed. When specified, the knuckle
shall be split lengthwise into approximate equal portions. The
knuckle shall have the knuckle cover (tensor fasciae latae), knee
cap (patella), surrounding heavy (opaque) connective tissue, and
scratchy periosteum removed and excluded. This item shall be
skinned of all surface fat and external facia membrane.

Item No. 603 - Beef Knuckle, Peeled, Dried - The dried knuckle
shall be prepared from a Knuckle, Corned, Item No. 602, described
herein. This item shall be skinned of all surface fat and
external facia membrane.


cutting and/or callused beef is not acceptable. All meat shall
be practically free from bruises, blood clots, bloody tissue,
blood discoloration, scores, miscuts, hook marks, bone dust, or
any other conditions which would negatively affect the use of the
product.

The finished product shall show no evidence of freezing, defrost-
ing, or mishandling, and shall be free of any “off" or foreign
odors. Cuts which exhibit yellow colored or excessively oily fat
are unacceptable. The product shall reflect the appropriate
style, shape, weight range, curing, boning, defatting, smoking,
cooking, packaging, packing, and state of refrigeration (as
applicable).

Cured products shall be mildly and thoroughly, but not excessive-
ly, cured. In addition, the color of the lean meat shall be
characteristic of a thoroughly-cured ‘product without evidence of
greening, streaking, or other discoloration (a slightly two-toned
or iridescent color is permissible).

Corned beef cuts shall be at least moderately thick-fleshed and
moderately plump. The cut surface of the lean muscle shall be at
least moderately firm and fine-textured. Also, it shall be a
uniform (slightly two-toned or iridescent permissible) bright
color ranging from light pink to medium red. The fat shall be at
least moderately firm and smooth.

Smoked tongues shall have the characteristic aroma and appearance
of a well-smoked product and shall be fairly dry on the exterior,
but not excessively dried or scorched. All products requiring
drying shall be smoked and dried to a fairly uniform dryness and
firmness throughout without extreme hardness.

Processed dried beef products shall be thoroughly smoked, cooked
and shall be practically free from air holes, pockets of mois-
ture, rendered fat, and gelatinous material. Any encrusted salt,
extraneous matter, and smokehouse residue shall be closely
removed by careful light brushing or wiping (no washing), without
damage to the product. Stockinettes, strings, and similar
hanging devices shall be completely removed and excluded. Drying
shall be in accordance with all Food Safety Inspection Service
(FSIS) regulations.

Unless otherwise specified, surface fat thickness for all corned,
cooked, and smoked beef products shall not exceed 0.25 inch
average depth (0.5 inch at any one point). All dried beef
products shall be practically free of surface fat and shall have
no more than a small amount of inter and intramuscular fat.


Weights for cured beef products reflect their drained weight.
Draining shall be accomplished on a conventional rack or shelf;
and, at the time of weighing, the product shall be practically
free of dripping pickle.

1. SCOPE

This series provides ordering data for cooked, cured, smoked, and
dried beef products. Purchaser options have been designed to
meet the needs of the large volume purchaser.

ll. ORDERING DATA TO BE SPECIFIED BY THE PURCHASER

USDA, AMS CERTIFICATION - If this contract option is chosen,
contact your local Meat Grading and Certification Branch office
for full details of the service.

IMPS NUMBER AND NAME - See Table I.

WEIGHT RANGE - See Table I for suggested weight ranges. Other
weight ranges may be ordered if desired.

STATE OF REFRIGERATION - See IMPS General Requirements.

A - CHILLED ~ 28°F to 40°F (-2.2°C to 5°C)
B - FROZEN - O°F or lower (-17.8°C)

If the purchaser fails to specify state of refrigeration, the
product shall be delivered chilled.

STYLE
A - WHOLE
B - SLICED

Unless otherwise specified, any item in this series May be
ordered sliced. Purchasers shall specify slice thickness re-
quirements. Purchasers should avoid specifying portion weights
for sliced product except for those items which have been pressed
and formed.

ill. MATERIAL SECTION

All product offered must comply with the following material re-
quirements and the individual item descriptions. For certifi-
cation, an end item evaluation shall be performed on product
samples in accordance with the IMPS QUALITY ASSURANCE PROVISIONS.

Product shall have at least a moderate degree of meatiness, based

on a composite evaluation of thickness of muscling and quantity
of intermuscular and internal fat. Except for ground items, dark

4


XT \VERAGE FAT. CKNESS. MAXIMUM FAT AT ANY ONE POINT

1/4 inch (6 mm) 1/2 inch (13 mm)
Practically free (75% lean exposed) 1/4 inch (6 mm)
Defatted (90% lean exposed) 1/8 inch (3 mm)

Note: When average fat thicknesses are specified in an item
description, the appropriate "MAXIMUM AT ANY ONE POINT" limita-
tion shall apply.

TYING

When tying is required, stretchable netting (or any other equiva-
lent material) shall be used to make roasts firm and compact.
Unless otherwise specified, roasts shall be netted so that all
portions are held intact, without any portions protruding through
the ends of the netting. Alternatively, roasts may be string
tied by loops of twine uniformly spaced at no more than approxi-
mately 2 inch (5.1 cm) intervals girthwise (perpendicular to item
length). When girthwise tying does not make roasts firm and
compact, lengthwise tying shall also be used.

PRODUCTS CONTAINING ADDED SOLUTIONS

Product containing added ingredients shall comply with all FSIS
regulations.

Unless otherwise specified by the purchaser in the contract or
purchase order, cooked or cooked and cured beef products may not
exceed the weight of the fresh uncured article (controlled by
FSIS). If purchasers elect to specify levels of added solutions
exceeding the green weight, a declaration is required to be
printed adjacent to the product name indicating the percent of
added solutions. Labeling shall be in strict accordance with all
FSIS regulations.

Unless otherwise specified by the purchaser, uncooked corned beef
brisket shall not exceed more than 20 percent added solutions;
all other cured, uncooked IMPS beef cuts may not exceed 10
percent added solutions (controlled by FSIS). If purchasers
elect to specify levels of added solutions exceeding the previ-
ously described levels, a declaration is required to be printed
adjacent to the product name indicating the percent of added
solutions. Labeling shall be in strict accordance with all FSIS
regulations.

The purchaser and/or AMS agent maintain the right to verify the
amounts of added ingredients using approved testing methods.


UNITED STATES
DEPARTMENT OF
AGRICULTURE

Agricultural
Marketing
Service

am

NSTITUTIONAL

Livestock and
Seed Program

Washington, DC
20250

~ =

URCHASE

MN

PECIFICATIONS

FOR CURED, DRIED, SMOKED AND FULLY-COOKED
BEEF PRODUCTS
SERIES 600
INTERIM

APPROVED BY USDA

EFFECTIVE DATE - June 1, 1993


Item No. 609 - Beef Rump Butt, Corned - The rump butt is the
dorsal portion of the bottom (gooseneck) round. It shall be
separated from the ventral portion by a straight cut
approximately perpendicular to the skinned surface. In addition,
it shall be free of cartilage and exposed ligaments.

Item No. 611 - Beef Pastrami - The raw materials may be prepared
from any skeletal portion of the beef carcass with the exception
of cutaneous, shank, and heel meat which will meet all of the
end-item requirements. The beef used shall be practically free
surface and seam fat. Unless otherwise specified, the beef used
shall yield pieces which have a surface area on one side which is
not less than 8.0 square inches (20 sq. cm) and not less than 0.5
inches (13 mm) thick at any point. The raw materials shall be
cured, smoked and fully-cooked. Unless otherwise specified,
smoke flavoring may be used in lieu of smoking.

Item No. 612 - Beef Fajita Strips - Beef strips may be prepared
from any portion of the beef carcass with the exception of
cutaneous, shank and heel meat. Meat shall be practically free
of fat, and shall be seasoned or marinated, and fully-cooked.
Beef shall be mechanically diced (grinding is not permitted) and
at least 75 percent, by weight, of the resulting pieces shall
comply with the designated size requirement. To facilitate
dicing, the beef may be frozen and/or tempered one time only
prior to dicing. Piece size and packaging requirements shall be
at the option of the purchaser.

ORDERING DATA: OPTIONS DESIRED MUST BE SPECIFIED BY THE PURCHASER

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

B. 1/2 inch x 1/2 inch x 2 1/2 inches long
Cc. Other, as specified by purchaser

Item No. 613 - Beef Tongue, Cured, Trimmed - Beef tongue shall be
at least moderately short in relation to its width, shall be at
least moderately thick and plump, and shall be firm and
resilient. Tongues with the tip end removed are not acceptable.
The cured beef tongue shall be well-trimmed with the tongue root
smoothly removed at the base (thick) end, immediately anterior to
the hyoid (U shaped) bones. Practically all major glandular
tissue and all of the trachea (windpipe) shall be closely removed
and excluded. The hyoid bones and epiglottis (soft palate) shall
be removed. Major blood vessels at the base of the tongue, which
have been used for pumping, may remain. Also, the cured tongue
shall be free from discoloration other than the natural
pigmentation which shall be predominantly (51 percent or more)
white to light grey.

10


Item No. 604 - Beef Top (Inside) Round, Corned - This boneless
item consists of the semimembranosus, sartorius, adductor,
gracilis, and pectineus and is separated from the bottom round
and knuckle through the natural seams. The ilio-psoas may remain
if firmly attached. All bones, cartilages, and exposed lymph
glands shall be removed. The thick opaque portion of the graci-
lis membrane shall be removed. When smaller roast are specified,
the top (inside) round shall be split by no more than two length-
wise cuts, and subsequent cuts, if necessary, shall be made
girthwise separating the item into approximate equal portions.

Item No. 605 - Beef Top (Inside) Round, Dried - The dried top
round shall be prepared from a Top Round, Corned, Item No. 604
described herein.

Item No. 606 - Beef Bottom (Gooseneck) Round, Corned - This
boneless item consist of the semitendinosus, biceps femoris, and
heel and may contain the gluteus medius, gluteus accessorius, and
gluteus profundus. The top round, knuckle, and shank are removed
between the natural seams. All bones, cartilages, sacrosciatic
ligament, the lean and fat that overlaid the sacrosciatic
ligament, popliteal lymph gland, prepubic tendon, and the heavy
opaque connective tissue (silver skin) separating the bottom
round from the knuckle shall be removed.

Item No. 606A - Beef Bottom (Gooseneck) Round, Heel-Out, Corned -
This item shall be as specified for Item No. 606 Bottom
(Gooseneck) Round, Corned, except the heel shall be removed
through the natural seam and excluded.

Item No. 607 - Beef Bottom (Gooseneck) Round, Heel-Out, Dried -
The dried bottom round shall be prepared from a Bottom Round,
Heel-Out Corned-Item No. 606A.

Item No. 608 - Beef Outside Round, Corned - The outside round
shall consist of the biceps femoris, and may contain the gluteus
medius, gluteus accessorius and gluteus profundus muscles. The
loin end shall expose the biceps femoris equal to or larger than
the gluteus medius (when present). The outside round is
separated from the top round, knuckle, heel, and semitendinosus
(eye of round) between the natural seams. All bones, cartilages,
sacrosciatic ligament and the lean and fat that overlaid the
ligament, the opaque heavy connective tissue (silver skin) along
the ventral side, and the popliteal lymph gland shall be removed.

Item No. 608A - Beef Round, Eye of Round, Corned - This boneless
item consists of the semitendinosus and shall not be severed on
either end. The eye is separated from the top round, outside
round, and heel between the natural seams. This item shall be
skinned of all surface fat and external facia membrane.


CUTTING REQUIREMENTS

Individual whole muscle beef cuts cited in this specification
shall be "recognizably cut." A "recognizably cut" item, when
compared to the corresponding IMPS description, shall not have
more than a small amount (exceeding 4 percent of cut weight) of
adjacent cut(s) added to, or lean removed from the major muscles
of the item. The cutting, trimming, and boning of the cuts shall
be accomplished with sufficient care to allow each cut to retain
its identity and to avoid objectionable scores in the lean.
Ragged edges shall be removed close to the lean surfaces. All
cuts shall be made in a straight line approximately perpendicular
to the outer "skin" surface.

TRIMMING REQUIREMENTS

Cuts may have a minor amount of trimming done after curing, but,
to prevent microbial contamination of fully cooked beef products,
trimming shall be completed prior to cooking or smoking. Cuts
which have been excessively trimmed in order to meet specified
weights, or which do not meet specification requirements for any
reason, are not acceptable.

Trimming of external fat shall be accomplished by smoothly
removing the fat following the contour of the underlying muscle
surface. Beveling of the edges only is not acceptable. Two
terms used for describing surface fat limitations are: (1)
maximum fat thickness at any one point and (2) average fat
thickness. The maximum fat thickness at any one point is evalu-
ated by visually determining the areas of a cut which have the
thickest fat depositions and measuring the thickness of fat in
these areas.

The actual measurements of fat are made on the edges of the cut
and by probing or scoring the overlying fat as necessary in a
manner that reveals the actual fat thickness and any natural
depression or seam which could affect the measurement. 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.

When a seam of fat occurs between adjacent muscles, only the fat
above the level of the involved muscles is measured. The average
fat thickness is determined by evaluating the thickness of fat,
as described above, over the various areas of the fat surface in
relation to the surface area that each thickness represents.

When an item is specified to be "Defatted," 90 percent of the
surface fat shall be removed. Any remaining surface fat shall
not exceed a 1/8 (3 mm) maximum depth.




Item No. 626 - Beef Brisket, Boneless, Deckle Off, Corned,
Seasoned, Cooked, Special - The corned, seasoned, and cooked beef
brisket shall be prepared as described in Item No. 601. The beef
brisket shall be seasoned, corned, and cooked in accordance with
FSIS regulations. The surface fat of the superficial pectoral
shall not exceed 0.25 inch (6 mm) average depth and shall not
exceed 0.5 inch (13 mm) in depth at any point. The fat between
the superficial pectoral and the deep pectoral muscle shall be
trimmed to not exceed 0.25 inch (6 mm) in depth at any point. To
facilitate trimming of fat, the above mentioned muscles may be
separated; however, they shall be replaced in approximately their
original position and vacuum packaged. The weight of the deep
pectoral shall account for the majority of the product. All
trimming shall be accomplished prior to cooking. The item shall
be fully-cooked to the degree of doneness specified by the
purchaser.

Item No. 627 - Beef Knuckle, Peeled, Cooked - The cooked knuckle
shall be prepared as described in Item No. 602, Knuckle, Peeled,
Corned, except the item shall not have been corned. The item
shall be fully-cooked to the degree of doneness specified by the
purchaser. This item shall be skinned of all surface fat and
external facia membrane.

Item No. 628 - Beef Loin, Top Sirloin Butt, Center Cut, Boneless,
Fully-Cooked - This fully-cooked item contains the longissimus
dorsi (if present) gluteus medius, and the biceps femoris. All
other muscles shall be removed. When smaller roast are
specified, this item shall be split lengthwise into approximate
equal portions. The short loin end shall be approximately
parallel to the round end exposing the gluteus medius. On the
round end, the biceps femoris shall be approximately equal to or
larger than the gluteus medius. The bottom sirloin shall be
removed by a straight cut along the natural seam and continues to
the outside surface. All bones, cartilages, sacrosciatic
ligament, and the lean and fat which overlaid the ligament
(oyster) shall be removed. The item shall be netted or tied and
fully-cooked to the degree of doneness specified by the
purchaser.

Item No. 629 - Beef Bottom (Gooseneck) Round, Heel-Out, Fully-
Cooked - The cooked Bottom (Gooseneck) Round shall be prepared as
described in Item No. 606A, Bottom (Gooseneck) Round, Heel-out,
Corned, except the item shall not have been corned. The item
shall be fully-cooked to the degree of doneness specified by the
purchaser.

Item No. 630 - Beef Rib, Ribeye Roll, Fully-Cooked - The ribeye
roll includes the longissimus dorsi, spinalis dorsi, complexus,
and multifidus dorsi muscles’ as described in Item No. 108. The
"lip" (serratus dorsalis and longissimus costarum muscles and
related intermuscular fat) on the short plate side shall be
removed at the natural seam immediately ventral to the
longissimus dorsi. This item shall be practically free of
surface fat and intercostal meat. All other muscles, bones,
cartilages, backstrap and the exterior fat cover shall be
removed. The item shall be fully-cooked to the degree of doneness
specified by the purchaser.

13


INSTITUTIONAL MEAT PURCHASE
SPECIFICATIONS

FOR CURED, DRIED, SMOKED AND FULLY-COOKED
BEEF PRODUCTS
SERIES 600

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 ten documents:

General Requirements

Fresh Beef... sce cece eee ene tees Series 100
Fresh Lamb and Mutton Series 200
Fresh Veal and Calf... 1. cee cece eee eee ene Series 300
Fresh Pork... 0c ccc ccc tt eee eet eet nee Series 400
Cured, Cured & Smoked, & Fully Cooked Pork Products ........+ Series 500
Cured, Dried, Smoked and Fully-Cooked Beef Products.......... Series 600
Variety Meats and Edible By-Products... 1... .+++++0eeeees Series 700
Sausage Products .. 1... eee e eee teen tten ees Series 800

Quality Assurance Provisions

These specifications are recommended for use by any meat product procuring activity. For
assurance that procured items comply with these detailed requirements, the USDA, through its
Meat Grading and Certification Branch, provides a voluntary Meat Certification Service. For
labeling purposes, only product Certified by the Meat Grading and Certification Branch
(MGCB) may contain the letters "IMPS" on the product label. Purchasers desiring this service
should contact:

USDA, AMS, Livestock and Seed Program
Meat Grading and Certification Branch
Room 2628 South, P.O. Box 96456
Washington DC 20090-6456

For any assistance regarding these documents and for additional copies, please contact:

USDA, AMS, Livestock and Seed Program
Standardization Branch

Room 2628 South, P.O. Box 96456
Washington DC 20090-6456




Item No. 614 - Beef Tongue, Cured and Smoked, Trimmed - The
tongue shall be prepared from a Tongue, Cured-Item No. 613. The
tongue shall be thoroughly smoked and shall be practically free
of encrusted salt, extraneous matter, and smokehouse residue.

Item No. 617 - Processed Dried Beef - Processed dried beef is a
coarsely ground, cured, smoked, and fully-cooked product which is
stuffed in casings or mechanically formed and dried. The raw
materials may be prepared from any skeletal portion of the beef
carcass with the exception of cutaneous, shank and heel meat
which will meet all of the end item requirements.

Item No. 618 - Sliced Processed Dried Beef - Sliced processed
dried beef shall be prepared from Processed Dried Beef-Item No.
617. Slices shall be uniform in thickness and shall be 24 or
more slices to the inch. Slices shall be fairly intact, and no
more than 40 percent of the sample unit may be composed of broken
(two or more pieces) slices. No extremely frayed, shredded,
small or scrap pieces, or product residue shall be included.

Item No. 619 - Sliced Dried Beef - Sliced dried beef may be
produced from Knuckle, Dried-Item No. 603, Top Round, Dried-Item
No. 605, or Bottom Round, Dried-Item No. 607. Slices shall be
uniform in thickness and shall be 40 or more to the inch. A
minimum of 75 percent of the slices shall be intact. Slices from
small end sections, extremely frayed or shredded slices, slices
showing string or hanger marks, machine scrap pieces, or other
product residue shall not be included.

Item No. 620 - Sliced Dried Beef Ends and Pieces - Sliced dried
beef ends and pieces shall be obtained from the regular
production of sliced dried beef. The product may consist of
frayed, shredded and broken slices, machine scrap sliced pieces,
and slices showing string or hanger marks. Other product residue
shall not be included.

11


Item No. 631 - Charbroiled Beef Patties - The charbroiled patties
shall be prepared from beef previously certified for compliance
with all requirements for IMPS 136A Ground Beef and Vegetable
Protein product. The vegetable protein product shall be textured
soy flour or concentrate. Approved seasonings may be added to a
maximum of 0.75 percent.

Patty formation - Patties shall be formed round and uniform in
thickness.

Cooking - Patties shall be charbroiled and fully cooked.

Compliance with cooking temperature requirements shall be in
accordance with FSIS regulations.

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