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INSTITUTIONAL

MEAT

PURCHASE

SPECIFICATIONS

FRESH LAMB

SERIES 200

EFFECTIVE: November 2014
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Institutional Meat Purchase Specifications

Fresh Lamb - Series 200

Contents

Section Title Page Section Title Page

1.0 Introduction 2 4.1 Contact Information 13

1.1 IMPS Documents 2 5.0 Material Requirements 13

1.2 Contact Information 2 6.0 Quality 13

2.0 IMPS Ordering Checklist 3 6.1 Excellent Condition 13

2.1 Checklist Elements 3 6.2 Lean Quality 14

3.0 Ordering Data to be Specified by the Purchaser 3 6.3 Workmanship 14

3.1 Item No., PSO’s & Special Instructions 4 6.4 Fat Trimming 14

3.1.1 Abbreviations 4 6.4.1 Peeled/Denuded 14

3.1.2 Added Ingredients 5 6.4.2 Peeled/Denuded, Surface

Membrane Removed 15

3.1.3 Mechanical Tenderization 5 6.4.3 Cuts & Roast Items 15

3.1.4 Aging 5 6.4.4 Bridging & Planing 16

3.2 Grade & Special Requirements 5 6.4.5 Diced & Portion-Cut Items 16

3.2.1 Categories 5 6.4.6 Seam Fat 16

3.2.2 Contact Information 7 6.5 Objectionable Materials 17

3.2.3 Grade Designations 7

3.3 State of Refrigeration 7 7.0 Diagrams 18

3.4 Fat Limitations 7 7.1 Lamb Side Skeletal Diagram 18

3.4.1 Carcasses & Quarters 7 

3.4.2 Cuts, Roasts, Diced & Special Trim Items 7 7.3 Primal Separations Diagram 19

3.4.3 Portion-Cuts 8 7.3.1 Rack –Shoulder Separation 19

3.4.4 Comminuted Products & Trimmings 8 7.3.2 -section of the arm portion of the shoulder

and breast/rack separation

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3.4.5 Fat Content Verification 9 7.3.3 Cutting Style Instructions 21

3.5 Portion-Cut Weight, Thickness & Shape 9

3.5.1 Weight & Thickness 9

3.5.2 Shape 10

3.6 Weight Range 10 8.0 Cut Descriptions 24

3.7 Netting & Tying 12 8.1 Myology 24

3.8 Packing & Packaging 13 8.2 Foodservice Cut Descriptions 24

3.9 Quality Assurance 13 8.3 Portion Cut Descriptions 45

4.0 USDA Certification & Verification 13 9.0 Glossary 46
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1.0 Introduction

1.1 IMPS Documents

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

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

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

11 documents:

General Requirements (GR)

Quality Assurance Provisions (QAP)

Fresh Beef Series 100

Fresh Lamb Series 200

Fresh Veal and Calf Series 300

Fresh Pork Series 400

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

Cured, Dried, and Smoked Lamb Products Series 600

Variety Meats and By-Products Series 700

Sausage Products Series 800

Fresh Goat Series 11

1.2 Contact Information

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

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

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

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

For labeling purposes, only producers who have meat products certified according to the 

IMPS or operate under an approved IMPS process verified program may use the letters 

"IMPS" on the product label. Purchasers desiring these services should contact:

USDA, AMS, LPS Program, QAD

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-3271

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

2.0 IMPS Ordering Checklist
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2.1 Checklist Elements

The following checklist will assist the purchaser in providing contractual language 

necessary to describe the IMPS product and service desired. Each element within the 

checklist is further defined within Section 3.0 - Ordering Data to be Specified by the 

Purchaser.

Item Number

Special instructions

Purchaser Specified Option (PSO)

Added ingredients

Mechanical Tenderization

Aging

Grade and Special Requirements

State of Refrigeration (See IMPS GR.)

Chilled

Frozen

Fat Limitations

Portion Cut Weight, Thickness, and Shape

Weight Range

Netting and Tying

Packaging and Packing (See IMPS GR.)

Quality Assurance (See IMPS QAP.)

Method of examination

Acceptable Quality Levels (AQL’s)

Certification - (See IMPS GR and QAP.)

3.0 Ordering Data to be Specified by the Purchaser

3.1 Item Number, PSO’s & Special Instructions

The purchaser shall specify: (1) IMPS item number and product name to be purchased,

and if applicable, (2) PSO’s, (3) added ingredients, applicable options, modifications, 

and special instructions to the requirements of the IMPS. 
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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 shall be used for marking of shipping

containers. Abbreviation of the product name is recommended. Abbreviations, when used, shall be as follows:

Arm Out – A/O Partially – Part Shank Off – S/O

Block Ready – B/R Roast – Rst Square-Cut – Sq-Cut

Boneless – Bnls Roast-Ready – Rst-Rdy Tenderloin – Tender

Center Cut – Cntr Cut Short-Cut – Sh-Cut Trimmed – Trmd

Ground – Grnd Shoulder – Shld Trotter Off – T/O 

Heel Out – H/O Sirloin – Sirln

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:

Option No. Maximum Percentage of Added Ingredients

1 7%

2 10%

3 12%

4 15%

5 ≥15%

The use of ingredients, method of addition, and product labeling shall comply with FSIS 

Regulations and Policies.
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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 shall be mechanically tenderized by using the 

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

3.1.4 Aging

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

specifying these parameters, use the following tables.

Type Description

Wet Aging

Meat is vacuum-packaged in a high moisture-impermeable 

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

specified length of time.

Dry Aging

Meat is unpackaged and directly exposed to cooler conditions 

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

– 90%) and air-flow (positive) controls.

3.2 Grade & Special Requirements

3.2.1 Categories

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

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

per order.

Category

Quality

Grade*

U.S. 

Prime

U.S.

Choice

U.S.

Good

U.S.

Utility

Yield

Grade** 1 2 3 4 5

Time Description

0 – 5 days Green

5 – 7 days Moderately aged

7 – 15 days Aged

>15 days Extremely aged
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Carcass Wt. Range As Specified by Purchaser

Diet*** As Specified by Purchaser

*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 Mutton

Style** A B

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

evidences 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 7.3.3) desired when option is available within an individual item 

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

Cutting Instructions for Style A. Style B is most commonly 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 shall comply with Food Safety and Inspection Service (FSIS) grade 

labeling procedures.

3.3 State of Refrigeration
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Purchaser shall specify the state of refrigeration (chilled or frozen) for delivery of product.

(See IMPS GR.)

3.4 Fat Limitations

3.4.1 Carcasses, Saddles, Wholesale/Primal Cuts

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

below. 

3.4.2 Cuts, Roasts, Diced, & Special Trim Items

The purchaser shall specify maximum surface fat thickness requirements unless fat 

limitations for surface and/or seam fat are indicated in the item descriptions. Maximum 

fat thickness requirements may be specified in terms of “average” or “at any one point”. 

Alternative “average” and/or “at any one point” fat limitations may be specified.

Option 

No. Maximum Average Thickness Maximum AtAny One Point

1 3⁄4-inch (19 mm) "Commodity trim" 1.0 inch (25 mm)

2 1⁄4-inch (6 mm) 1⁄2-inch (13 mm)

3 1⁄8-inch (3 mm) 1⁄4-inch (6 mm)

4 Practically Free (75% lean/seam surface 

exposed) 1⁄8-inch (3 mm)

5

Peeled/Denuded* (remaining fat shall not 

exceed 1.0 inch (25 mm) in the longest 

dimension and/or 1⁄8-inch (3 mm) in 

thickness)

1⁄8-inch (3 mm)

6 Peeled/Denuded, Surface Membrane 

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

*See Section 6.4.

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

descriptions, the appropriate "Maximum at Any One Point" limitation shall apply.

3.4.3 Portion-Cuts

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

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

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

specified, surface fat thickness shall not exceed 1⁄4-inch (6 mm) at any one point.
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Option No. Maximum At Any One Point

1 1⁄4-inch (6 mm)

2 1⁄8-inch (3 mm)

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

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

4

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

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

mm) in thickness))

5

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

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

mm))

*See Section 6.4.

3.4.4 Comminuted Products & Trimmings

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

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

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

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

ranges. 

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

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

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

analysis method shall be used. 

3.4.5 Fat Content Verification

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

combination of the following PSO’s. If not specified, the fat content shall be verified with 

PSO #2 requirements.

Option No. Fat Content

1

Fat content shall be declared on the product label along 

with a nutrition facts panel in accordance with 

FSIS regulations

2 Contractor shall submit documentation of fat analysis to 

purchaser

3 Fat content certified by AMS (see QAP.)
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4 Samples selected by AMS and sent to purchaser 

designated laboratory

3.5 Portion Cut Weight, Thickness & Shape

3.5.1 Weight & Thickness

The purchaser shall specify the portion weight and/or thickness desired. For assistance 

in specifying weight, see weight range tables. Unless other portion weight and/or 

thickness tolerances are specified by the purchaser, the following tables shall be used. 

When both weight and thickness are specified, it is recommended that those 

requirements be limited to items that are mechanically pressed and/or sliced.

Portion Thickness Tolerances*

Specified Thickness Thickness Tolerance Thickness Uniformity

1 inch (25 mm) or less +/- 3/16-inch (5 mm) 3/16-inch (5 mm)

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

* Thickness measurements are not applicable within 1⁄4-inch (6 mm) of the edge. Also, 

value listed under thickness uniformity is the maximum allowable difference between the 

thinnest and thickest measurement of an individual chop.

Portion Weight Tolerances

Specified Weight Weight 

Tolerance

Thickness 

Uniformity*

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

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

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

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

3.5.2 Shape

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

approximate shape relative to the cut of origin. Cubed and braising chops which are 
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mechanically pressed and sliced shall be uniform in shape. Unless otherwise specified, 

patties shall be round.

3.6 Weight Range

Table 1. Index of IMPS Lamb products and weight ranges

Purchaser shall specify IMPS item number, product name, and weight range to be 

purchased. The following weight ranges are intended as guidelines. Carcass 

weights are not necessarily related to the weight of cuts within their respective 

weight range. Other weights or ranges may be specified.

Foodservice Cuts

Item 

No. Product Name Weight Ranges (Pounds) Page# A B C D E

200 Carcass 55-65 65-75 75-85 85-95 95-up 24

200A Carcass, 3-way 52-62 62-71 71-81 81-90 90-up 24

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 25

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, Chined 2.5-3 3-3.5 3.5-4 4-4.5 4.5-up 25

204B Rack, Roast-Ready 2-2.5 2.5-3 3-3.5 3.5-4 4-up 25

204C Rack, Roast-Ready, Frenched 2-2.25 2.25-2.5 2.5-2.75 2.75-3 3-up 26

204D Rack, Roast-Ready, Frenched,

Special (Cap Off) 1.25-1.5 1.5-1.75 1.75-2 2-2.25 2.25-up 27

204E Rack, Ribeye Roll 1-down 1-1.5 1.5-2.5 2.5-up 27

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

207 Shoulder, Square-Cut 6.5-7.5 7.5-8.5 8.5-9.5 9.5-10.5 10.5-up 28

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

207C Shoulder, Inside Rack .75-down .75-1 1-up 28

208 Shoulder, Square-Cut, Boneless 4-5 5-6 6-7 7-7.5 7.5-up 28

208A Shoulder, Outside, Tied, Boneless 1-1.5 1.5-2 2-up 29

208B Shoulder, Arm Out, Boneless .5-down .5-.75 .75-up 29

208C Shoulder, Inside Roll, Boneless 1-down 1-up 29

208D Shoulder, Pectoral Meat 1-down 1-up 29

209 Breast 2-2.5 2.5-3 3-up 30

209A Ribs, Breast Bones Off 1-1.25 1.25-1.5 1.5-up 31

209B Shoulder, Ribs .5-down .5-up 31

209C Belly 3-3.5 3.5-4 4-4.5 4.5-5 5-up 32

209D Belly, Boneless 2-down 2-2.5 2.5-up 32

210 Foreshank 1-down 1-1.5 1.5-up 32

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, Shortloins, Saddle 7-down 7-9 9-11 11-13 13-up 33

232 Loins, Shortloins, Saddle, Trimmed 6-down 6-8 8-10 10-12 12-up 33

232A Loin, Shortloin, Block-Ready, 

Trimmed 2-down 2-2.25 2.25-2.5 2.5-3 3-up 33

232B Loins, Double, Boneless 2.5-3 3-3.5 3.5-4 4-4.5 4.5-up 33

232C Loin, Single, Boneless 1-down 1-1.5 1.5-up 34

232D Loin, Short Tenderloin .5-down .5-1 1-2 2-up 34
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232E Flank, Untrimmed 1.5-2 2-2.5 2.5-up 34

233 Legs 9-11 11-12.5 12.5-14 14-16 16-up 34

233A Leg, Trotter Off 8.5-10 10-11.5 11.5-13 13-14.5 14.5-up 34

233B Leg, Shank Off 34

233C Leg, Trotter Off, Semi-Boneless 6.5-8 8-9 9-10.5 10.5-11.5 11.5-up 34

233D Leg, Shank Off, Semi-Boneless 5.5-6.5 6.5-7.5 7.5-8.5 8.5-9.5 9.5-up 35

233E Leg, Sirloin Removed, 

Semi-Boneless 5-6 6-7 7-8 8-9 9-up 35

233F Leg, Hindshank 1-1.5 1.5-up 36

233G Leg, Hindshank, Heel On 1-1.5 1.5-up 36

234 Leg, Boneless 5.5-7 7-8 8-9 9-10 10-up 36

234A Leg, Shank Off, Boneless 5-6 6-6.5 6.5-7 7-8.5 36

234B Leg, 2-Way, Boneless 2-5 5-7 7-9 9-up 37

234C Leg, Bottom, Boneless 1-down 1-1.5 1.5-2 2-up 37

234D Leg, Outside, Boneless 1.5-2 2-2.5 2.5-up 37

234E Leg, Inside, Boneless 1.5-2 2-2.5 2.5-3 3-up 37

234F Leg, Sirloin Tip, Boneless 1.5-2 2-2.5 2.5-up 38

234G Top Sirloin, Boneless 1-down 1-up 38

235 Back 12-14 14-16 16-18 18-20 20-up 38

236 Back, Trimmed 11-13 13-15 15-17 17-19 19-up 39

238 Trimmings Amount as Specified 39

239 Special Trimmings Amount as Specified 39

242 Loins, Full 3-4 4-6 6-8 8-up 39

243 Loins, Full, Trimmed 2-3 3-5 5-7 7-up 39

244 Loin, 3-Way, Boneless 2-3 3-5 5-7 7-up 40

245 Sirloin 2-down 2-3 3-4 4-up 40

246 Tenderloin 1-down 1-1.5 1.5-2 2-2.5 2.5-up 40

295 Lamb for Stewing Amount as Specified 40

295A Lamb for Kabobs Amount as Specified 40

296 Ground Lamb Amount as Specified 40

296A Ground Lamb and Soy Protein

Product Amount as Specified 41

Table 2. Index of IMPS Lamb portion cut products and weigh ranges

Foodservice Cuts

Item 

No. Product Name Weight Ranges (Ounces) Page#

1200 Cubed Steaks 2-6 41

1201 Cubed Steaks, Special 2-6 41

1202 Braising Steaks, Swiss 2-6 42

1204B Rib Chops 2-8 42

1204C Rib Chops, Frenched 2-8 42

1204D Rib Chops, Special, Frenched 2-8 43

1204F Rib Chops, Frenched to Eye 2-8 43

1207 Shoulder Chops 2-8 43

1209 Short Rib, Bone-In 6-10 43

1232A Loin Chops 2-8 44

1232B Loin Chops, Double, Boneless 2-8 44

1232C Loin Chops, Single, Boneless 2-8 44

1233E Leg, Center-Cut Steaks 2-8 44

1233G Lamb Osso Buco, Hindshank 2-12 44
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1234 Leg Chops, Boneless 2-8 44

1234A Leg, Cutlet, Boneless 2-8 44

1296 Ground Lamb Patties 2-8 44

1296A Ground Lamb and Soy Protein 

Product Patties 2-8 45

1297 Lamb Steaks, Flaked and Formed, 

Frozen 2-8 45

1297A

Lamb Sandwich Steaks, Flaked, 

Chopped, Formed and 

Wafer Sliced, Frozen

2-8

45

1297B Lamb Steaks, Sliced and Formed, 

Frozen 2-8 45

3.7 Netting & Tying

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

style cookery methods. The purchaser may specify the netting and tying requirements

for such items as needed.

When tying is required, stretchable netting (or any other equivalent material) shall be 

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

netted so that all portions are held intact, without any portions protruding through the 

ends of the netting. Conversely, excess netting at the portion ends shall be no more 

than 2.0 inches (5.0 cm) in length. Alternatively, roasts may be string tied by loops of 

twine uniformly spaced at no more than approximately 2.0 inches (5.0 cm) intervals 

along the items length). When tying does not make roasts firm and compact, 

lengthwise tying may be used. For net weight verification, netting and tying material 

shall be included along with packaging materials when determining tare weight.

3.8 Packaging & Packing

Purchaser shall specify packaging and packing for delivery of product. (See IMPS GR.)

3.9 Quality Assurance

The purchaser may consult the IMPS QAP for options regarding production examination 

and lot acceptance criteria in terms of acceptable AQLs. 

4.0 USDA Certification and Verification

4.1 Contact Information

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

product shall be certified or that the producer is operating under an approved IMPS 

Process Verified Program by the USDA, AMS, LPS, QAD. The IMPS 

QAP, http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003293, will 

be used to determine compliance. Purchasers desiring these services should contact:

USDA, AMS, LPS Program, QAD
14

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-3271

5.0 Material Requirements

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

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

with the IMPS QAP.

6.0 Quality

6.1 Excellent Condition

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

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

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

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

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

exposed lean surfaces shall show no more than slight darkening or discoloration due to 

dehydration, aging, and/or microbial activity. The fat shall show no more than very 

slight discoloration due to oxidation or microbial activity. No odors foreign to fresh meat 

shall be present. Changes in color and odors characteristically associated with vacuum 

packaged meat in excellent condition shall be acceptable. Also, product shall show no 

evidence of freezing, defrosting, or mishandling. Lamb must be maintained in excellent 

condition through processing, storage, and transit. 

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

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

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

maintain their approximate original shape. Products thus produced shall be packaged, 

packed, and returned promptly to the freezer. 

6.2 Lean Quality

Except for ground and flaked items, dark cutting and/or calloused lamb is not acceptable. 

All lamb shall be free of bruises, blood clots, bloody tissue, blood discoloration, exposed 

blood vessels, cod and/or udder fat, gambrel cord, specified risk materials or any other 

conditions which would negatively affect the use of the product. 

Lamb cuts shall be free of dislocated or enlarged joints or other malformations of the 

skeletal structure. However, cuts with bones broken during processing are acceptable if 

the bones are not splintered to the extent that the lean around the fracture is affected.
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6.3 Workmanship

Except for cuts that are separated through natural seams, all cut surfaces shall form 

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

or bone shall be removed or included from an adjacent cut.

Except for chops which are cubed and/or knitted or unless otherwise specified in the 

individual item description, chops shall be cut in full slices in a straight line reasonably 

perpendicular to the outer surface and at an approximate right angle to the length of the 

cut being sliced or portioned. For individual muscle cuts, portions shall be made by 

slicing perpendicular to the grain (muscle fiber alignment) of the cut. Portion-cut items 

shall be practically free of: (1) fractures, (2) tag ends, and (3) knife scores. Individual 

chops shall remain intact when suspended 1⁄2-inch (13 mm) from the outer edge.

6.4 Fat Trimming

Trimming of external fat shall be accomplished by smoothly removing the fat following 

the contour of the underlying muscle surface. Beveling of the edges only is not 

acceptable. Two terms used for describing fat limitations are: (1) maximum fat 

thickness at any one point and (2) average fat thickness. Fat thickness requirements 

may apply to surface fat (external and/or exterior fat in relationship to the item) and seam 

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

the detailed item description.

6.4.1 Peeled/Denuded

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

that the resulting cut's seamed surface ("silver" or "blue" tissue) is exposed with 

remaining "flake" fat NTE 1.0 inch (25 mm) in the longest dimension and/or 1⁄8-inch (3 

mm) in depth at any point. The term "denuded" implies all surface fat is removed so that 

the resulting cut's seamed surface ("silver" or "blue tissue") is exposed with remaining 

"flake" fat NTE 1.0 inch (25 mm) in any dimension and/or 1⁄8-inch (3 mm) in depth at any 

point.

6.4.2 Peeled/Denuded, Surface Membrane Removed

Peeled/denuded, surface membrane removed requires the surface membrane ("silver" 

or "blue" tissue) to be removed (skinned); the resulting cut surface shall expose at least 

90 percent lean with remaining "flake" fat NTE 1⁄8-inch (3 mm) in depth.

6.4.3 Cuts & Roast Items

For cuts and roast items, the maximum fat thickness at any one point is evaluated by 

visually determining the area of a cut which has the most fat thickness and measure the 

thickness (depth) at this point. The average fat thickness is evaluated by visually 

determining the areas of surface fat and taking multiple measurements in these areas 

only. The average shall be determined by evaluating the amount of surface area that 
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each thickness represents (e.g., if one third of the fat surface was 0.2 inch in depth, one 

third was 0.3 inch in depth and one third was 0.4 inch in depth, then the average would 

be 0.3 inch).

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

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

thickness and accounts for any natural depression or seam which could affect the 

measurement. 

6.4.4 Bridging & Planing

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

depression which is more than 3⁄4-inch (19 mm) in width is considered (this method is 

known as "bridging"). When a seam of fat occurs between adjacent muscles only the fat 

above the level of the involved muscles is measured (this method is known as "planing"). 

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

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

above a natural depression in a muscle and fat occurring between adjacent muscles.

6.4.5 Diced & Portion-Cut Items

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

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

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

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

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

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

thickness represents.

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

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

For chop items, the bridging and/or the planing methods shall be applied to take into 
17

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

between adjacent muscles.

 

6.4.6 Seam Fat

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

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

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

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

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

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

(width) represents.

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

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

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

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

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

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

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

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

muscles.

6.5 Objectionable Materials

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

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

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

excluded: 

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

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

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

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

sacrociatic ligament, opaque periosteum, serous membrane (peritoneum), 

tendinous ends of shanks, gracilis membrane, patellar ligament (associated 

with the stifle joint), and achilles tendon.

o Yellow elastin – Back strap and abdominal tunic.
18

7.0 Diagrams
19

7.3 Primal Separations Diagram

7.3.1 RACK – SHOULDER SEPARATION
20

7.3.2 A cross-section of the arm portion of the shoulder and breast/rack separation.
21

7.3.3 Cutting Style Instructions

Cutting Instructions - Style A
Cutting Instructions - Style B
23

Cutting Instructions - Style B continued
24

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 Cut Descriptions

Item No. 200 - 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 shall be

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

membranous portion shall be trimmed close to the lean.

Item No. 200A - Carcass, 3 Way - This item is as described in Item No. 200, except that the 

carcass is separated into three portions, (double shoulder, double back, and double leg) and 

packaged. The portions shall be separated as described for the following styles. When style is not

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

Style A - The shoulders shall 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 Style A.)

Style B - The shoulders shall 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 Style B.)

Item No. 200B - Carcass, Block-Ready - This item is as described in Item No. 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

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

be followed.

Style A - The shoulders, racks, loins, and legs shall be separated in accordance with separations a,

b, and c of the Cutting Instructions for Style A. The breast shall consist of the brisket attached to the

breast. The foreshanks shall be separated from the brisket through the natural seam by a cut which

passes through the web (pectorales superficialis). The trotter (lower foreshank) shall be removed

at the knee joint.

Style B - The shoulders, racks, full loins, and legs shall be separated in accordance with the

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

from the brisket through the natural seam by a cut which passes through the web (pectorales

superficialis). The trotter (lower foreshank) shall be removed at the knee joint.

Item No. 202 - 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 shall 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 shall be removed.

The diaphragm and the hanging tender may be removed. However, if present, the membranous
25

portion shall be trimmed close to the lean. When style is not specified by the purchaser, the

requirements for Style A shall be followed. 

The purchaser may specify one the following styles for Item Nos. 203, 204, and 204A. If not 

specified, product shall comply with Style A requirements.

Style: A: 8 ribs (ribs 5 - 12) 

B: 8 ribs (ribs 6 - 13)

For Style B bracelet and rack/rib items, the serratus ventralis muscle shall not extend past (dorsal 

to) the ventral side of the longissimus dorsi.

Item No. 203 - 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 

shall be followed.

Item No. 204 - Rack - The rib rack is as described in Item No. 203 except that the breast shall be

removed. The breast shall 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 longissimus dorsi. The diaphragm

and fat on the ventral surface of the vertebrae shall be removed. Unless otherwise specified, the 

rack is often packaged split. This unsplit rack is often referred to as a “hotel rack”.

Item No. 204A - Rack, Chined - This item is as described in Item No. 203 except the rack shall be

split and the breast shall 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 longissimus dorsi. The chine bones shall be removed

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

attached.

Option No. Description

1 Purchaser may specify a 1⁄2 rack (4 rib rack) for this item

Item No. 204B - Rack, Roast Ready - This item is as described in Item No. 204A except that the

breast side of the ribs shall be removed by a straight cut across the ribs which is not more than the

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

backstrap, blade bone and the trapezius, infraspinatus, and latissimus dorsi shall be removed, 

making the item partially cap-off. The purchaser may specify one of the following tail length options

for Item No. 204B. 

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

longissimus dorsi or as specified within the item description. 

The term block-ready is used interchangeably with roast-ready when describing this item.
26

Option No. Description

1 3 in. (7.5 cm)

2 2 in. (5 m)

3 1 in. (2.5mm)

4 0 in (0 mm)

5 Purchaser may specify a 1⁄2 rack (4 rib rack) for this item

6

In addition, the rhomboideus and subscapularis muscles below 

the blade bone shall be removed, making the item cap 

off.

Item No. 204C - Rack, Roast Ready, Cap On, Frenched - This item is as described in Item No.

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 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 roast-ready when describing this item.

Option No. Description

1

The length from the ventral edge of the longissimus dorsi to the 

point at which the breast is removed shall be no more 

than 3 inches (7.5 cm), and neither the exposed rib bone 

nor the remaining intercostal meat, lean, and fat over the 

rib bones shall exceed 1.5 inches (3.8 cm) in length.

2 Purchaser may specify a 1⁄2 rack (4 rib rack) for this item.

3

The intercostal meat and lean and fat over the rib bones shall 

be removed (frenched) to the base of the loin eye.

4 The muscles above where the blade bone was (trapezius, 

infraspinatus, and latissimus dorsi) are removed. 

5 Purchaser may specify an alternative length for the remaining 

intercostal meat/French.
27

Item No. 204D - Rack, Roast Ready, Cap Off, Frenched - This item is as described in Item No.

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 “Roast-Ready” when describing 

this item.

Option No. Description

1

The length from the ventral edge of the longissimus dorsi to the 

point at which the breast is removed shall be no more 

than 3 inches (7.5 cm), and neither the exposed rib bone 

nor the remaining intercostal meat, lean, and fat over the 

rib bones shall exceed 1.5 inches (3.8 cm) in length.

2 Purchaser may specify a 1⁄2 rack (4 rib rack) for this item.

3

The intercostal meat and lean and fat over the rib bones shall be 

removed (frenched) to the base of the loin eye.

4

Purchaser may specify an alternative length for the remaining 

intercostal meat/French.

Item No. 204E - Rack, Ribeye Roll - This item is as described in Item No. 204D except that all

bones shall be removed. It shall consist of the longissimus dorsi, multifidus dorsi, spinalis dorsi,

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

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

dorsi.

The purchaser may specify one of the following styles for Item Nos. 206, 207, 208, 208A, 208B,

and 208C. If style is not specified, product shall comply with Style A requirements.

Style: A: 4 ribs (ribs 1 - 4)

B: 5 ribs (ribs 1 - 5)

Item No. 206 - Shoulder - The shoulders are separated from the carcass as described in 

separation a. Thymus gland and heart fat shall be closely removed. Purchaser may specify the item

as single or double.

Item No. 207 - Shoulder, Square-Cut - This item is as described in Item No. 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 shall be removed by a straight cut
28

perpendicular to the rack side which leaves not more than 1.0 inch (25 mm) of the neck on the

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

Item No. 207A - Shoulder, Outside - This item shall 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 (pectoralis superficialis) and following

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

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

humerus bones and overlying lean (latissimus dorsi, triceps brachii group, minor muscles

associated with the humerus). The thin end (blade end) shall consist of the blade bone and muscles

overlying the blade bone (supraspinatus, infraspinatus, latissimus dorsi and may contain the

subscapularis and teres major). The cutaneous muscle (shoulder rose) shall be removed when

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

the natural curvature of the major muscles and the scapula.

Item No. 207B – Shoulder, Inside – This item shall consist of the portion of the square-cut 

shoulder remaining after the removal of the outside shoulder (IMPS Item No. 207A). The lower 

portion of the inside shoulder shall be removed by a straight cut at an approximate right angle to 

the rack end which is ventral to but no more than 4 inches from the longissimus. All remaining 

portions of the trapezius muscle covering this item shall be removed through the natural seams. 

Item No. 207C – Shoulder, Inside Rack – This item is as described in Item No. 207B, except 

that the neck shall 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 No. Description

1 The chine and feather bones shall be removed.

2

The lean and fat between the rib bones shall be removed 

(frenched) leaving no more than 1 inch of lean and fat 

ventral to the longissimus.

Item No. 208 - Shoulder, Square-Cut, Boneless, - This item is prepared from a single Item

No.207. All bones, cartilages, backstrap, fell, prescapular lymph gland, and heart fat shall be 

removed. The brisket side and rib end shall form an approximate right angle. The brisket side shall

expose the pectoralis profundus extending posterior to the 3rd rib mark. The neck shall 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 No. 208A - Shoulder, Outside, Tied, Boneless- This item is as described in Item 207A 

except that all bones and cartilages shall be removed. The tendons on the elbow end shall be 

trimmed to be even with the lean. This item shall be netted or tied.
29

Item No. 208B - Shoulder, Arm Out, Boneless - This item is as described in Item No. 208 

except that the arm portion shall 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 than 1.0 inch (25 mm) from, the longissimus dorsi at the rack end. The outside

shoulder and blade portion shall be individually packaged.

Item No. 208C - Shoulder, Inside Roll, Boneless - This boneless item consists of the muscle

system which lies under the blade bone. The arm shall be removed by a straight cut at an

approximate right angle to the rack end, which is ventral to, but no more than 3 inches (7.5 cm) from 

the longissimus dorsi at the rack end. All bones and cartilages shall 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 No. 208C. If not specified, tail length

will not be more than 3.0 inches (7.5 cm) from the ventral edge of the longissimus dorsi or as

specified within the item description.

Option No. Description

1 2 in. (5.0 cm)

2 1 in. (2.5mm)

3 0 in (0 mm)

4

The muscles overlying the blade bone (supaspinatus, 

infraspinatus, and trapezius) shall be removed in their 

entirety.

Item No. 208D – Shoulder, Pectoral Meat - This item will consist of the pectoralis profundis 

muscle that is removed from any boneless shoulder item. 

Item No. 209 - Breast - This item is derived from anterior portion of the carcass remaining after 

‘Separation B’. The rack (Item No. 204) and square-cut shoulder (Item No. 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 4 

inches ventral to the longissimus on the posterior (rack) end. The foreshank (Item No. 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 closely removed. 

Option No. Description
30

1

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.

Item No. 209A - Ribs, Breast Bones Off - This item is prepared from Item No. 209 and shall 

consist of at least 7 ribs, and the intercostal muscles, serratus ventralis, and associated muscles

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

sternum and ventral edges of the costal cartilages shall be removed. The fell, cutaneous trunci,

exterior fat cover, latissimus dorsi, and diaphragm shall be removed. This item shall be trimmed

practically free of surface fat. This item is sometimes referred to as “Denver Style Ribs”.

Option No. Description

1

Notched/Split: When specified, notching of lamb ribs shall be 

accomplished by making saw cuts across the ribs at 

1.0 inch (2.5 cm) intervals. The saw cuts shall pass 

through the rib bones and intercostal meat while 

leaving the lean (serratus ventralis) intact.

2

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

Prior to frenching the costal cartilages shall be 

removed by a straight cut parallel with the dorsal edge. 

The ribs will then be frenched by detaching the 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 serratus ventralis 

shall 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 No. 209B - Shoulder, Ribs - This item may be derived from any square-cut IMPS shoulder

item and shall include at least 4 ribs and the intercostal and serratus ventralis muscles. This item

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

cartilaginous junctures of the ribs and thoracic vertebrae.

Option No. Description

1

Notched/Split: When specified, notching of lamb ribs shall be 

accomplished by making saw cuts across the ribs at 

1.0 inch (2.5 cm) intervals. The saw cuts shall pass 

through the rib bones and intercostal meat while 
31

leaving the lean (serratus ventralis) intact.

2

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

Prior to frenching the costal cartilages shall be 

removed by a straight cut parallel with the dorsal edge. 

The ribs will then be frenched by detaching the serratus 

ventralis and removing the intercostals meat from the 

rib bones for a distance of 2 inches (5 cm) from the 

ventral (sternum/costal cartilage) side. The serratus 

ventralis shall 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 No. 209C - Lamb 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 

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 membraneous portion of the diaphragm 

shall be removed close to the lean. Heart and pelvic fat shall be removed. 

Option No. 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 No. 209D - Lamb 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 1⁄2 inch in depth shall be removed. The leg end shall be ‘squared’ so the rectus 

abdominis muscle (flank muscle) appears to be at least 50 percent of the width of the belly. 

Rib bones and costal cartilages shall be removed so that the underlying muscles (serratus 

ventralis and external oblique) are left intact. 

Item No. 210 - Foreshank - The foreshank shall 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 (pectoralis superficialis). The trotter (lower foreshank) shall be

removed at or above the knee joint.

The purchaser may specify one of the following options for Item Nos. 229 and 229A, described

below. If not specified, product shall comply with Style A requirements.
32

Style: A: 9 ribs (ribs 5 - 13)

B: 8 ribs (ribs 6 - 13)

Item No. 229 - Hindsaddle, Long-Cut - This item is as described in Item No. 200 except that the

shoulders shall 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.

Item No. 229A - Hindsaddle, Long-Cut, Trimmed - This item is as described in Item No. 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 longissimus dorsi at the shoulder end, to a point that is immediately ventral to

the tensor fasciae latae on the leg.

The purchaser may specify one of the following styles for Item No. 230. If not specified, product

shall comply with Style A requirements.

Style: A: 13th rib remains with the hindsaddle

B: 13th rib remains with the foresaddle

Item No. 230 - 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 12th and 13th ribs for Style

A and posterior to the 13th rib for Style B. This item shall 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 shall be trimmed close to the lean.

The purchaser may specify one of the following styles for Item Nos. 231, 232, 232A, 232B, and

232C. If not specified, product shall comply with Style A requirements or as specified within the

item description.

Style: A: Anterior to the 13th rib

B: Posterior to the 13th rib

Item No. 231 – Loins, Shortloins, Saddle - This item is prepared from Item No. 230. The legs

shall be removed in accordance with separation c for Style A or B. This item shall be practically free

of all kidney and lumbar fat. This item is commonly referred to as a “drop loin”.

Item No. 232 - Loins, Shortloins, Saddle, Trimmed - This item is as described in Item No. 231.

The flank is removed by a straight cut which is not more than 4.0 inches (10.0 cm) from the

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

PSO - The purchaser may specify one of the following tail length options for Item Nos. 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 longissimus dorsi or as specified within the item description. 

Option No. Description

1 3 in. (7.5 cm)
33

2 2 in. (5 m)

3 1 in. (2.5mm)

4 0 in (0 mm)

Item No. 232A - Loin, Shortloin, Block-Ready, Trimmed - This item is as described in Item No.

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

more than the PSO from the longissimus dorsi.

Option No. Description

5 Purchaser may request the item be notched.

Item No. 232B - Loins, Double, Boneless- This item may be derived from any unsplit loin item of

any style. The leg/sirloin end shall be derived in accordance with separation c for Style A or B. The

flanks shall be removed by a straight cut which is not more than the PSO from the longissimus

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

longissimus dorsi. All bones, cartilages, hanging tenders, and tenderloins shall be removed while

leaving the double boneless loins attached. This item may be netted or tied.

Item No. 232C - Loin, Single, Boneless - This item is as described in Item No. 232B except that

it is a single loin.

Item No. 232D - Loin, Short Tenderloin - This item, which is similar to a short loin tenderloin, 

shall consist of the tenderloin portion of any loin item and shall consist of the psoas major and

psoas minor only. The short tenderloin shall be practically free of fat. Bones, cartilage, and ragged

edges shall be removed. A score into the tenderloin exceeding 0.5 inch (13 mm) in depth is not

acceptable.

Item No. 232E - Flank, Untrimmed - This item shall contain the abdominal muscles ventral to the

loin. Costal cartilages and rib bones shall be removed.

Option No. Description

1

When the purchaser desires the flank steak muscle, the flank 

(rectus abdominis) muscle shall be separated from the 

rest of the untrimmed flank by removal from the tunic 

and abdominal membrane.
34

Item No. 233 - 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 Nos. 233A, 233B, 233C, AND 

233D. If not specified, product shall 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 separation d of the

cutting instructions for Style B.

Item No. 233A - Leg, Trotter Off - This item is prepared from Item No. 233. The legs are split, the

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

Item No. 233B - Leg, Shank Off - This item is as described in Item No. 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 No. 233C- Leg, Trotter Off, Semi-Boneless. - 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 shall be removed.

Option No. Description

1 The femur shall be removed

2

Frenched- the lean and fat shall be removed from the (lower 

hindshank) trotter end so the shank bone is exposed for 

a distance of 2.0 inches (5 cm).

3

The item may be halved by making a cut approximately 1.5 

inches (3.8 cm) posterior to the head of the femur and 

perpendicular to the length of the femur bone. The 2 

portions of approximate equal weight are packaged and 

sold together.

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

Item No. 233D - Leg, Shank Off, Semi-Boneless- This item is as described in Item No. 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 No. Description
35

1

Heel off- The heel is removed along with the shank through the 

natural seams between the biceps femoris (outside leg) 

and heel.

2

The item may be halved by making a cut approximately 2.5 

inches (6.4 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.

Item No. 233E - Leg, Sirloin Removed, Semi-Boneless- 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.

Option No. Description

1 The femur shall be removed

2

Frenched- the lean and fat shall be removed from the (lower 

hindshank) trotter end so the shank bone is exposed for 

a distance of 2.0 inches (5 cm).

3

The item may be halved by making a cut approximately 1.5 

inches (3.8 cm) posterior to the head of the femur and 

perpendicular to the length of the femur bone. The 2 

portions of approximate equal weight are packaged and 

sold together.

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

leg”.

Item No. 233F - Leg, Hindshank - The hindshank shall 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 No. Description

1

Frenched- the lean and fat shall be removed from the (lower 

hindshank) trotter end so the shank bone is exposed 

for a distance of 2.0 inches (5 cm).

Item No. 233G - Leg, Hindshank, Heel On - 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 No. Description
36

1

Frenched- the lean and fat shall be removed from the (lower 

hindshank) trotter end so the shank bone is exposed for 

a distance of 2.0 inches (5 cm).

Item No. 234 - Leg, Boneless - This boneless item is prepared from Item No. 233A. The loin end

shall 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 shall be removed. The shank meat

from the leg may be folded or placed into the femur cavity. This item shall be netted or tied.

Option No. Description

1

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 shall be butterflied by a knife cut beginning on 

the anterior side toward the heel portion of the leg.

Item No. 234A - Leg, Shank Off, Boneless - This is as described in Item No. 234 except that the

shank shall be removed. The boneless leg shall be netted or tied.

Option No. Description

1

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 shall be butterflied by a knife cut beginning on 

the anterior side toward the heel portion of the leg.

Item No. 234B - Leg, 2-Way, Boneless - This item is as described in Item No. 234A except that

the boneless leg shall be separated through the natural seams into 2 portions, bottom (outside and

sirloin tip) and inside. Each portion shall be individually packaged and packed into the same

container.

Item No. 234C - Leg, Bottom, Boneless - This boneless item may be prepared from the outside

(biceps femoris and semitendinosus) and sirloin tip (quadriceps femoris group and tensor

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

(gastrocnemius and super digital flexor muscles) are optional.

PSO - The purchaser may specify any one or a combination of the following options for Item No.

234C:
37

Option No. Description

1 The gluteus medius shall remain.

2 The heel and popliteal lymph gland shall be removed by cutting 

through the natural seam.

3

Butterfly: Purchaser may specify that the cut be butterflied by 

cutting the sirloin tip (quadriceps femoris group and 

tensor fasciae latae muscles) lengthwise toward the void 

in the shank area. Fold the butterflied sirloin tip into the 

viod of the shank area to create a uniformly shaped cut. 

This option is often referred to as an inside-out (IO) leg

Item No. 234D - Leg, Outside, Boneless - This boneless item may be prepared from the outside

(biceps femoris and semitendinosus) portion of any IMPS boneless leg item. The gluteus medius

shall also be included unless the purchaser specifies that it not be. The heel (gastrocnemius and

super digital flexor muscles) and popliteal lymph gland shall be removed by cutting through the

natural seam. When larger-sized roasts are requested, two outside portions shall be reversed, 

and the boned surfaces placed together and netted or tied to produce a uniformly thick roast

Item No. 234E - Leg, Inside, Boneless - This boneless item may be prepared from the inside 

portion of any IMPS boneless leg item and shall consist of the 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 shall

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

Option No. Description

1 The gracilis muscle (cap) shall be removed by cutting through the 

natural seams

Item No. 234F - Leg, Sirloin Tip, Boneless - This boneless item shall consist of the knuckle 

portion (quadriceps femoris group) and tensor fasciae latae of any IMPS boneless leg item. The

sirloin tip is separated 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 shall be

removed.

Item No. 234G – Top Sirloin, Boneless - This boneless item is prepared from the muscles 

(biceps femoris, gluteus medius, gluteus accessories, and gluteus profundus) lying between 

the C and D separation points of style B. The bottom sirloin shall be removed by cutting along 

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

outside surface leaving a portion of the tensor fasciae latae attached to the boneless top 

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

shall be removed.
38

Option No. Description

1 The biceps femoris (cap) shall be removed by cutting through 

the natural seams

2 The tenderloin shall be removed.

3 The tensor fascia latae shall remain attached to the sirloin.

The purchaser may specify one of the following styles for Item Nos. 235 and 236. If not specified,

product shall comply with Style A requirements.

Style: A: 9 ribs (ribs 5 - 13) 

B: 8 ribs (ribs 6 - 13)

Item No. 235 - Back - This item consists of the rack, loin, flanks, and plates intact. The shoulders

shall 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 shall 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

shall be trimmed close to the lean. This item shall be practically free of all internal fat.

Item No. 236 - Back, Trimmed - This item is as described in Item No. 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 longissimus dorsi on both the shoulder and leg ends. The kidneys and hanging tenders

shall be removed.

Item No. 238 - 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 shall be removed.

The fat content shall be specified by the purchaser and verified by one of the following PSO for

Item No. 238. If not specified, fat content shall be verified with PSO B requirements.

PSO: A - Fat content shall be declared on the product label

B - Contractor shall submit documentation of fat analysis to purchaser

C - Fat content certified by AMS (see Quality Assurance Provisions)

D - Samples selected by AMS and sent to purchaser designated laboratory

Item No. 239 - 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 shall be excluded. Unless otherwise specified, trimmings shall consist of pieces which

have a surface area on one side which is no less than 6.0 square inches (15.0 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 shall be removed. Trimmings
39

shall be practically free of surface and seam fat. The purchaser may specify this item to be further

fabricated into strips for stir fry or fajitas.

The purchaser may specify one of the following styles for Item Nos. 242, 243, and 244. If not 

specified, product shall comply with Style A requirements.

Style: A - Contains the 13th rib

B - Does not contain the 13th rib

Item No. 242 - Loins, Full - This item consists of the loins and sirloins intact. The racks shall be

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

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

Item No. 243 - Loins, Full, Trimmed - This item is as described in Item No. 242, except that the

flank shall 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 tensor fasciae latae. The diaphragm, hanging tenders and kidneys shall be removed.

Item No. 244 - Loin, 3-Way, Boneless- This item shall consist of the following IMPS items which

are packaged in the same container: Item No. - 232C - Loin, Boneless Item No. - 234G - Sirloin,

Boneless Item No. – 246 - Tenderloin

Item No. 245 - 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 gluteus medius to a point which is not more than 0.25 inch (6 mm) from

the tensor fasciae latae.

Item No. 246 - Tenderloin - This item is derived 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 shall consist of the psoas major,

psoas minor, and iliacus (wing). The portion of the psoas minor which is not firmly attached shall

be removed. All bones and cartilages shall be removed. The tenderloin shall be trimmed practically

free of kidney fat.

Item No. 295 - Lamb for Stewing - This item shall 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 shall be removed. The boneless meat shall be hand diced or

processed through a dicing machine (grinding not permitted). Not less than 85 percent, by weight,

of the resulting pieces shall 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 (3.1 cm) cube and no individual surface on these pieces shall exceed

2.5 inches (6.2 cm) in length. (When specified, this item may be prepared from yearling mutton or

mutton. In which case the name shall 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 shall be labeled accordingly.

Item No. 295A - Lamb for Kabobs - This item is as described in Item No. 295 except that it must 

be prepared from the leg portion of the carcass. In addition, unless otherwise specified, at least 90
40

percent, by weight, of the resulting dices shall be of a size equivalent to not less than a 0.75 inches

(19 mm) cube or not more than a 1.25 inches (3.1 cm) cube and no individual surface shall be more

than 2.5 inches (6.2 cm) in length.

Option No. Description

1 Purchaser may allow the item to be prepared from any portion of 

the carcass as described in Item No. 295.

Item No. 296 - Ground Lamb - (When specified, this item may be prepared from yearling mutton

or mutton. In which case the name shall be changed to yearling mutton or mutton, as applicable).

Material - Ground lamb shall be prepared from any portion of a lamb carcass. The meat shall 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 fresh-chilled

meat prior to final grinding.

Processing - The boneless meat shall be ground at least once through a plate having holes not

larger than 1.0 inch (25 mm) in diameter. Alternatively, boneless 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 shall

be through a plate having holes 1/8 inch (3 mm) in diameter. Lamb shall be thoroughly blended at

least once prior to final grinding. However, the ground lamb shall not be mixed after final grinding.

Initial reduction in size, blending, and final grinding shall be a continuous sequence.

Fat Content - Unless otherwise specified, the fat content shall 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 No. 296. If not specified, fat

content shall be verified with PSO A requirements.

PSO: A - Fat content shall be declared on the product label

B - Contractor shall submit documentation of fat analysis to purchaser

C - Fat content certified by AMS (see Quality Assurance Provisions)

D - Samples selected by AMS and sent to purchaser designated

laboratory

Item No. 296A - Ground Lamb and Soy Protein Product - This item is approved for use in

Child Nutrition Programs and is as described in Item No. 296 except that soy protein product (SPP)

shall be added. Source (e.g., soy), Type (flour, concentrate, or isolate), and Texture (granular or

textured) of SPP shall be specified by the purchaser. The SPP may be used dry, partially hydrated,

or fully hydrated. If not specified, the dry SPP shall be fully hydrated to yield a minimum of 18
41

percent protein. To determine the maximum amount of water to be mixed with the dry SPP to yield

18 percent protein in the mixture, the following equation shall be used:

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

 [ 18 ]

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

The SPP shall be hydrated for the length of time listed on the product label. If this information is not

available, the product shall be hydrated until all water is absorbed. The purchaser shall specify any

level of substitution of hydrated SPP in the combined finished product up to 30 percent. If not

specified, the maximum percent of hydrated protein product in the combined finished product shall

not exceed 20 percent. The hydrated SPP shall be used in the same working day in which it was

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

the initial reduction in size.

SPP hydrated and frozen by the SPP manufacturer may be used provided that:

(1) the protein content of the hydrated product (as specifically stated on the manufacturer's label) is

not less than 18 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)).

8.3 PORTION CUT DESCRIPTIONS

Item No. 1200 - Cubed Steaks - Cubed steaks shall be prepared from any portion of the carcass

which yields product that meets the end-item requirements. However, shank and heel meat shall be

excluded. Unless otherwise specified, the steaks shall be cubed (while in the fresh chilled state)

twice at approximate right angles. Knitting of 2 or more pieces and folding the meat when cubing is

permissible. After cubing, surface and seam fat shall not exceed 15 percent of the total area on

either side of the steak. Individual steaks shall remain intact when suspended 0.5 inch (13 mm)

from the outer edge. The steaks shall be free of heavy connective tissue, bones, cartilages, and

lymph glands.

Item No. 1201 - Cubed Steaks, Special - This item is as described in Item No. 1200 except the

steaks shall 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 2 or more pieces and

folding the meat when cubing is not permissible.
42

Item No. 1202 - Braising Steaks, Swiss - Braising steaks shall 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 shall be free of heavy connective tissue, bones, cartilages, and lymph glands. When

specified, the raw materials or the steaks shall 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 shall not exceed an average of 1/8 inch (3 mm)

in thickness and the thickness at any one point shall not exceed 0.25 inch (6 mm). Surface fat,

measuring 0.1 (2 mm) inch or more in thickness, shall not exceed 50 percent of the circumference

of the steak. Individual steaks shall 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 shall not exceed the percentage specified by the purchaser.

Item No. 1204B - Rib Chops - These chops shall 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 trapezius, infraspinatus, and 

latissimus dorsi shall be removed. When style is not specified, racks shall comply with Style A 

requirements. Tail length shall be a PSO.

PSO = The purchaser may specify one of the following tail length options for Item No. 1204B. If not

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

longissimus dorsi or as specified within the item description. 

Option No. Description

1 3 in. (7.5 cm)

2 2 in. (5 m)

3 1 in. (2.5mm)

4 0 in (0 mm)

Item No. 1204C - Rib Chops, Frenched - This item is as described in Item No. 1204B except

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

over the ribs). Exposed portions of rib bones shall not exceed 2 inches (5 cm) in length and the

remaining intercostal meat and lean and fat over the rib bones shall not exceed 2 inch (5 cm) from

the longissimus dorsi muscle. The weight of each chop will determine the the number of bones 

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

of weight.
43

Item No. 1204D - Rib Chops, Cap Off , Frenched - This item is as described in Item No. 1204C

except that the muscles firmly attached below the blade bone (rhomboideus and subscapularis)

shall be removed.

Item No. 1204F - Rib Chops, Frenched to Eye - This item is as described in Item No. 1204D

except that this item is frenched immediately ventral to the longissimus dorsi muscle and the rib

bone length shall not exceed 4.0 inches (10 cm), unless otherwise specified by the purchaser.

Item No. 1207 - Shoulder Chops - Shoulder chops shall be prepared from both the arm and 

blade bone sections of a Single Square-cut Shoulder - Item No. 207. Unless otherwise specified,

shoulder chops shall consist of the arm and blade chops.

Style A: Arm chops - Are derived from the arm portion of Item No. 207 and shall contain a cross

section of the humerus and shall be cut approximately parallel to the ventral (shank) side of the

shoulder. The rib bones and intercostal meat shall be removed.

Option No. Description

1 Rib bones are left attached if seam fat is less than .25 inch (6 

mm) between the pectoral muscle and rib bones.

Style B: Blade chops - Are derived from the blade (dorsal) portion of Item No. 207. These chops

shall contain a portion of the blade bone and shall be cut approximately parallel to the rib bones.

Option No. Description

1

PSO 1- 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.

Item 1209- Short Rib, Bone-In - This item may be prepared from any lamb shoulder or breast item 

as described in Item Nos. 206 or 209. The bone in short ribs shall consist of the ribs, intercostals 

meat, and the intact serratus ventralis muscle. The serratus ventralis muscle shall be continuous 

across both the dorsal and ventral side of the specified portion. The ribs shall 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 No. Description

1 The ribs shall come from the shoulder portion only.

PSO - The purchaser may specify one of the following tail length options for Item Nos.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 longissimus dorsi or as specified within the item description.
44

Option No. Description

1 3 in. (7.5 cm)

2 2 in. (5 m)

3 1 in. (2.5mm)

4 0 in (0 mm)

Item No. 1232A - Loin Chops - These chops shall be prepared from any bone-in loin item which

yields product that meets the end-item requirements and shall contain no portion of the hipbone.

The flank edge shall 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 No. 1232B - Loin Chops, Double, Boneless - Loin chops shall be prepared from any IMPS

double, boneless loin item. Chops shall remain firmly attached. The flank edge shall not exceed

the PSO for tail length options.

Item No. 1232C - Loin Chops, Single, Boneless - The chops shall be prepared from any IMPS

single, boneless loin item. The flank edge shall not exceed the PSO for tail length options.

Item No. 1233E - Leg, Center-Cut Steaks – 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 shall be present) shall be present on both sides of each steak.

Item No. 1233G - Lamb Osso Buco, Hindshank - This item shall be prepared from Item No. 

233G. The hindshank portions shall be cut to a thickness specified by the purchaser. The 

slices shall be cut approximately perpendicular to the bone length so as to display a 

cross-section surface at least 75 percent lean on each side.

Item No. 1234 - Leg Chops, Boneless - This item shall be prepared from any boneless IMPS 

Leg Item (234 series) of specified style, except that shank and heel meat shall be excluded. When

style is not specified, then boneless legs shall comply with Style A requirements.

Item No. 1234A - Leg, Cutlet, Boneless - This item shall be derived from any combination of the

following boneless IMPS items (inside, outside, sirloin tip, and/or sirloin). All shank and heel meat 

shall be excluded, and the cutlets shall 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 shall be cubed. Knitting of 2 or more pieces and folding the meat when cubing

is not permissible.

Item No. 1296 - Ground Lamb Patties - The patties shall be prepared from Item No. 296.
45

Item No. 1296A - Ground Lamb and Soy Protein Product Patties - The patties shall be

prepared from Item No. 296A.

Item No. 1297 - Lamb Steaks, Flaked and Formed, Frozen - The steaks shall be prepared 

from boneless lamb that complies with the material requirements of Item No. 296 and shall be 

flaked (grinding is not permitted) and formed. The flaking and forming process shall be in 

compliance with FSIS Regulations. Product shall comply with fat content requirements of Item No.

296. The purchaser shall specify shape and weight of steaks. When specified, the product shall be

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

FSIS Regulations.

Item No. 1297A - Lamb Sandwich Steaks, Flaked, Chopped, Formed and Wafer Sliced, 

Frozen - The steaks shall be prepared from boneless lamb that complies with the material 

requirements of Item No. 296. The flaking, chopping, forming, and slicing process shall be in 

compliance with FSIS Regulations and shall produce steaks which are moderately fine textured.

Product shall comply with fat content requirements of Item No. 296. Each steak shall consist of two

or more thin slices weighing approximately one ounce each. No more than a minor amount of

green/brown/gray rings shall be present. Steaks shall be packaged with paper separators between

each steak. Unless otherwise specified, slices shall be approximately 4.75 x 7.5 inches (11.9 x

18.8 cm). The purchaser shall specify weight and/or number of slices per steak.

Item No. 1297B - Lamb Steaks, Sliced and Formed, Frozen - The steak shall be prepared 

from boneless lamb that complies with Item No. 239. The slicing and forming process shall be in

accordance with FSIS Regulations. Ingredients may be added for the purpose of tenderizing and

binding and shall appear on product label. The purchaser shall specify weight, shape, and/or

thickness of steaks.

9.0 Glossary

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

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

F) in 

conjunction with high-velocity air movement around the product.

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

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

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

Carcass – The dressed, harvested animal containing two “sides”.

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.
46

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

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

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

chopping.

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

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

uniformity of the adjacent cuts.

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

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

and/or the lean and fat surrounding it to provide a decorative appearance.

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

the above, the product must never have been frozen.

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

temperature of meat (<28o

F).

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

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

frozen at extremely low temperatures immediately after processing.

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

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

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

materials has been deducted.

Posterior to – Towards the rear of the carcass, or backward of.

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.