UNITED STATES UNITED STATES UNITED STATES 

DEPARTMENT OF DEPARTMENT OF DEPARTMENT OF 

AGRICULTURE AGRICULTURE 

 

Agricultural Agricultural Agricultural 

Marketing Marketing Marketing 

Service Service 

 

Livestock and Livestock and Livestock and 

Seed Program Seed Program 

 

Washington, DC Washington, DC Washington, DC 

20250 

 

INSTITUTIONAL 

MEAT 

PURCHASE URCHASE URCHASE 

SPECIFICATIONS PECIFICATIONS PECIFICATIONS 

 

 

 

 

 

 

FOR VARIETY MEATS AND EDIBLE BY- FOR VARIETY MEATS AND EDIBLE BY-PRODUCTS PRODUCTS PRODUCTS PRODUCTS 

SERIES 700 SERIES 700 

INTERIM INTERIM 

 

APPROVED BY USDA APPROVED BY USDA BY USDA 

 

 

EFFECTIVE DATE EFFECTIVE DATE - EFFECTIVE DATE - June 1, 1993 June 1, 1993 June 1, 1993 
 INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS 

 

FOR VARIETY MEATS AND EDIBLE BY FOR VARIETY MEATS AND EDIBLE BY AND EDIBLE BY-PRODUCTS PRODUCTS PRODUCTS PRODUCTS 

SERIES 700 SERIES 700

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......................................................................................................... Series 100 

Fresh Lamb and Mutton ................................................................................... Series 200 

Fresh Veal and Calf ........................................................................................... Series 300 

Fresh Pork ......................................................................................................... Series 400 

Cured, Cured & Smoked, & Fully Cooked Pork Products ............................. Series 500 

Cured, Dried, and Smoked Beef Products ...................................................... Series 600 

Variety Meats and Edible By-Products............................................................. Series 700 

Sausage Products ............................................................................................... Series 800 

Quality Assurance Provisions 

These specifications are recommended for use in 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 

Stop 0248, Room 2628 S-Bldg 

1400 Independence Ave. SW 

Washington DC 20250-0248 

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

USDA, AMS, Livestock and Seed Program 

Standardization Branch 

Stop 0254, Room 2628 S-Bldg 

1400 Independence Ave. SW 

Washington, DC 20250-0254 
3

INDEX OF VARIETY MEATS AND EDIBLE BY-PRODUCTS SERIES - 700

ITEM 

NO. 

 ITEM WEIGHT RANGE A WEIGHT RANGE B 

701 BEEF LIVER UNDER 13 LBS. 13 -16 

702 BEEF LIVER, SLICED (FROZEN) 5, 6 SLICES PER POUND 3, 4 SLICES PER POUND 

703 BEEF LIVER, PORTION-CUT (FROZEN) 6, 7 SLICES PER POUND 4, 5 SLICES PER POUND 

704 CALF LIVER UNDER 6.5 POUNDS 6.5 - 8.5 POUNDS 

705 CALF LIVER, SLICED (FROZEN) 6, 7 SLICES PER POUND 7, 8 SLICES PER POUND 

707 VEAL LIVER UNDER 3 POUNDS 3 TO 5 POUNDS 

708 VEAL LIVER, SLICED (FROZEN) 7, 8 SLICES PER POUND 5, 6 SLICES PER POUND 

710 PORK LIVER 5 POUNDS AND DOWN 

713 LAMB LIVER 1.5 POUNDS AND DOWN 

715 VEAL SWEETBREADS 6 OUNCES AND DOWN 

716 BEEF TONGUE, SHORT CUT UNDER 3 POUNDS 3 TO 5 POUNDS 

717 TONGUE, SWISS CUT UNDER 1 POUND 2 TO 4 POUNDS 

720 BEEF HEART, TRIMMED 4 POUNDS AND DOWN 

721 BEEF OXTAIL, TRIMMED 2 POUNDS AND DOWN 

BEEF KIDNEY 2 POUNDS AND DOWN 

LAMB KIDNEY 0.5 POUND AND DOWN 

722 

PORK KIDNEY 0.5 POUND AND DOWN 

723 CHEEK MEAT AS SPECIFIED BY THE PURCHASER 

724 HEAD MEAT AS SPECIFIED BY THE PURCHASER 

BEEF BRAINS 1 POUND AND DOWN 

LAMB BRAINS UNDER 3 OUNCES 3 TO 5 OUNCES 

725 

PORK BRAINS UNDER 5 OUNCES 5 TO 10 OUNCES 

726 BEEF TRIPE, SCALDED, BLEACHED (DENUDED) 

727 BEEF TRIPE, HONEYCOMB, BLEACHED 

AS SPECIFIED BY THE PURCHASER 

728 PORK CHITTERLINGS AS SPECIFIED BY THE PURCHASER 

729 PORK STOMACH (MAWS), SCALDED AS SPECIFIED BY THE PURCHASER 

731 EDIBLE TALLOW 5 POUND CONTAINERS 10 POUND CONTAINERS 

732 LARD (EDIBLE) 5 POUND CONTAINERS 10 POUND CONTAINERS 
4

NOTE: Because it is impractical to list all of the weight ranges

for edible by-products that a purchaser may request, those

included in this table are suggested weight ranges only. Purchasers may specify any alternative weight range desired.

I. ORDERING DATA TO BE SPECIFIED BY THE PURCHASER

STATE OF REFRIGERATION - See IMPS General Requirements.

A - CHILLED - 280F to 400F (-2.20C to 50C)

B - FROZEN - 00F or lower (-17.80C)

PORTION WEIGHT AND THICKNESS TOLERANCES 1/

The purchaser shall specify the portion weight and/or thickness

desired. For assistance in specifying a portion weight, see

weight range tables. 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 1/

Specified Thickness Thickness

Thickness Tolerance Uniformity

1 inch +/- 3/16 inch (5 mm) 3/16 inch (5 mm)

(25 mm) or less

more than +/- 1/4 inch (6 mm) 1/4 inch (6 mm)

1 inch (25 mm)

PORTION WEIGHT TOLERANCES 1/

Specified Weight Thickness

Weight Tolerance Uniformity

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

ounces (170 g)

6.0 ounces +/- 1/2 oz (14 g) 1/4 inch (6 mm)

(170 g) or more

1/ Thickness measurements not applicable within 1/4 inch (6 mm)

of edge.

II. MATERIAL REQUIREMENTS

To be in full compliance with this specification, all product

offered by the manufacturer shall comply with the following

material requirements and the individual item descriptions. For
5

USDA, MGCB-certification, all product shall be evaluated in the

fresh state in accordance with the IMPS QUALITY ASSURANCE PROVISIONS.

Variety meats and edible by-products shall be thoroughly cleaned,

drained, and, unless otherwise specified, trimmed to be practically free (minimum 75 percent lean exposed) of surface fat. Any

exposed blood vessels shall be trimmed even with the lean. The

finished product shall show no evidence of freezing, defrosting,

or mishandling, and be free of any "off" or foreign odors.

Kidneys with a strong urinous odor are not acceptable.

Livers, tongue, and hearts shall be compact, thick, short in

relation to their width, plump, and practically free of ragged

edges, gall bladder, blood clots, bruises, or any other condition

which will negatively affect the usability of the finished item.

Liver which has been "tipped" by removing a thin strip of meat

from the tip of the left lobe to allow excess blood to drain

shall be acceptable. Hearts which have been scored for Food

Safety Inspection Service (FSIS) purposes shall be considered as

acceptable. However, excessive scoring which negatively affects

the slicing of the heart for any reason shall not be acceptable.

Sliced items shall be practically free of sawdust and, unless

otherwise specified, be layer packed with waxed or plastic

separators between the layers. Broken slices are not acceptable.

CUTTING REQUIREMENTS

Unless otherwise specified in the individual item descriptions,

all cuts shall be made in a straight line approximately perpendicular to the outer "skin" surface.

TRIMMING REQUIREMENTS

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.
6

III. DETAILED REQUIREMENTS

Item No. 701 - Beef Liver - The color of beef liver may range

from light brown, with reddish shades predominating, to dark

brown. Livers with a blue or black color are not acceptable.

Livers shall have the heavy connective tissue removed. The large

blood vessel, lymph nodes, and ducts lying along the liver wall

shall be trimmed even with the surface. Livers shall be practically free of scores and hook marks.

Item No. 702 - Beef Liver, Sliced (Frozen) - Sliced beef liver

shall be prepared from Beef Liver - Item No. 701-sliced end to

end. Liver slices shall be sliced approximately 5/16-inch thick

and at least moderately uniform in weight. For portion sizes of

four (4) or less to the pound, the total number of individual

portions per 10-pound-unit shall vary not more than plus or minus

two (2) from the number per pound specified multiplied by 10.

(For example, if the number per pound specified is four (4) to

the pound, then 4 x 10 = 40 portions. Therefore, with the

permitted tolerance of plus or minus 2 from 40, an acceptable

10-pound-unit could have from 38 to 42 individual portions.) For

portion sizes of five (5) or more to the pound, the total number

of individual portions per 10-pound-unit shall vary not more than

plus or minus three (3) from the number per pound specified

multiplied by 10. Product to be sliced may be molded, frozen,

and tempered (but not thawed) to facilitate the slicing process.

Unless otherwise specified by the purchaser, practically all of

the "skin" (capsula fibrosa), except for the small pieces along

the edges and in the crease of the small (caudate) lobe, shall be

removed. Other weight ranges, portion thicknesses and slice

tolerances may be specified by the purchaser.

Item No. 703 - Beef Liver, Portion-Cut (Frozen) - The small

(caudate) lobe and skin shall be removed and excluded. Product

to be sliced may be molded, frozen, and tempered (but not thawed)

to facilitate the slicing process.

Item No. 704 - Calf Liver - The color of calf liver may range

from tan to light brown, with reddish shades predominating.

Livers shall have the heavy connective tissue removed. The large

blood vessel, lymph nodes and ducts lying along the liver wall

shall be trimmed even with the surface.

Item No. 705 - Calf Liver, Sliced (Frozen) - Sliced calf liver

shall be prepared from Calf Liver - Item No. 704-sliced end to

end. Liver slices shall be within 0.3- to 0.5-inch in thickness

and sliced at the weight range specified by the purchaser. For

portion sizes of four (4) or less to the pound, the total number

of individual portions per 10 pound unit shall vary not more than

plus or minus 3 from the number per pound specified multiplied by

10. (For example, if the number per pound specified is 6 to the

pound, then 6 x 10 = 60 portions. Therefore, with the permitted

tolerance of plus or minus 3 from 60, an acceptable 10-pound unit

could have from 57 to 63 individual portions.) Calf liver shall

not be skinned. Product to be sliced may be molded, frozen, and
7

tempered (but not thawed) to facilitate the slicing process.

Item No. 707 - Veal Liver - The color of veal liver may range

from light reddish tan to tan. Livers shall have the heavy

connective tissue removed. The large blood vessel, lymph nodes,

and ducts lying along the liver wall shall be trimmed even with

the surface. Veal liver shall not be skinned.

Item No. 708 - Veal Liver, Sliced (Frozen) - Sliced veal liver

shall be prepared from Veal Liver - Item No. 707 sliced end to

end. Liver slices shall be within 0.3 to 0.5 inch in thickness

and sliced at the weight range specified by the purchaser. The

total number of individual portions per 10-pound-unit shall vary

no more than plus or minus 3 from the number per pound specified

multiplied by 10. (For example, if the number per pound specified is 6 to the pound, then 6 x 10 = 60 portions. Therefore,

with the permitted tolerance of plus or minus 3 from 60, an

acceptable 10-pound-unit could have from 57 to 63 individual

portions.) Veal liver shall not be skinned. Product to be

sliced may be molded, frozen, and tempered (but not thawed) to

facilitate the slicing process.

Item No. 710 - Pork Liver - The color of pork liver may range

from light reddish brown to very dark brown (not bluish or

black), with reddish shades predominating. Livers shall have the

heavy connective tissue removed. The large blood vessel, lymph

nodes, and ducts lying along the liver wall trimmed even with the

surface.

Item No. 713 - Lamb Liver - The color of lamb liver may range

from light medium tan to medium brown, with reddish shades

predominating. Livers shall have the heavy connective tissue

removed. The large blood vessel, lymph nodes, and ducts lying

along the liver wall shall be trimmed even with the surface.

Item No. 715 - Veal Sweetbreads - This item consists of the

thymus glands from the neck region adjacent to the trachea.

Sweetbreads are pinkish in color and shall be practically free of

fat and lean. At the purchaser's option, the sweetbreads shall

be blanched to remove the covering capsule and firm the tissue.
8

Item No. 716 - Beef Tongue, Short Cut - The beef tongue shall be

well-trimmed with the tongue root smoothly removed at the base

(thick) end, immediately behind the base of the hyoid (U shaped)

bones. Practically all glandular tissue and all of the trachea

(windpipe) shall be removed and excluded. The hyoid bones and

the epiglottis (soft palate) may be left on the tongue. Major

blood vessels at the base of the tongue may remain, however, they

shall be trimmed even with the surface. Also, the tongue shall

be free from discoloration except for natural pigmentation. The

natural pigmentation of the tongue shall be predominantly white

to light grey. Tongues which have had a more than a minor amount

of the tip end removed are not acceptable. Purchasers may

specify that the tongues be white in color without patches of

black pigmentation.

Item No. 717 - Tongue, Swiss Cut - The Swiss Cut tongue, shall be

as described in Item No. 716, except that all bone, glands,

muscular root and base muscles shall be removed. (The muscular

root may remain attached if specified by the purchaser.) The

remaining "blade" portion of the tongue shall be practically free

of fat. Purchasers may specify that the tongues be white in

color without patches of black pigmentation. Species desired

(BEEF or PORK) shall be specified by the purchaser.

Item No. 720 - Beef Heart, Trimmed - A beef heart shall have the

"heart-cap" (auricles, arteries, and gristly material) and bone

(os cardis) removed. Hearts shall be trimmed practically free

(minimum 75 percent lean exposed) of fat and shall not have been

excessively scored.

Item No. 721 - Beef Oxtail, Trimmed - The tail is removed from

the carcass at the juncture of the second and third coccygeal

vertebrae. Unless otherwise specified by the purchaser the

posterior end of the tail shall be "tipped" to remove two to

three coccygeal vertebrae and surface fat shall be trimmed to an

average 0.25 inch (0.5 inch maximum at any point.) Purchasers

may specify that the tails be delivered whole or disjointed.

Item No. 722 - Kidney - The whole organ shall be utilized except

that the blood vessels, pizzle cord, and ureter shall be trimmed

even with the surface of the kidney. The capsule membrane

surrounding the kidney shall be removed. Species desired (BEEF,

PORK or LAMB) shall be specified by the purchaser.

Item No. 723 - Cheek Meat - Cheek meat is the group of muscles

lying external to the upper and lower jaw bones including the

mouth lining (membrane) and all connective tissue extending from

the lip portion of the mouth back. Cheek meat shall be practically free of lip material, lymph nodes, and salivary glands.

The analytical fat content shall be as specified by the purchas-
9

er. Species desired (BEEF or PORK) shall be specified by the

purchaser.

Item No. 724 - Head Meat - Head meat is a group of muscle tissue

appearing on both the head and the tongue. The tongue muscles

included are the elongated muscle attached to the base of the

tongue extending to the neck. The head muscles included are

snout and eye meat, the temporal muscle, muscle tissue located at

the base of the occipital, and the muscle located on the top of

the crown extending to the ears. Head meat shall be practically

free of lymph nodes and salivary glands. The analytical fat

content shall be as specified by the purchaser. Species desired

(BEEF or PORK) shall be specified

by the purchaser.

Item No. 725 - Brains - The entire brain shall be utilized.

The spinal cord shall be separated directly posterior to the

pons. The brain shall be bright

pink in color and trimmed practically free of fat. Species desired (BEEF, PORK or LAMB) shall

be specified by the purchaser.

Item No. 726 - Beef Tripe, Scalded, Bleached (Denuded) - The

paunch with or without the "honeycomb" reticulum shall be scalded

and washed absolutely free of any foreign material and bleached

with an FSIS approved bleaching solution. The color may range

from white to a light pale yellow. The dark internal lining

shall be removed.

Item No. 727 - Beef Tripe, Honeycomb, Bleached - The "honeycomb"

reticulum shall be removed from the paunch by cutting along the

seam connecting the two sections of the stomach. The dark

internal lining shall be removed and the tripe shall be scalded

and bleached to a creamy white color.

Item No. 728 - Pork Chitterlings - Chitterlings are comprised of

the hog's large intestine and may include the bung. Chitterlings

may be slit or whole (as specified), free of holes and a pinkish

beige color. Purchasers may request chitterlings to be cut into

specified lengths.

Item No. 729 - Pork Stomach (Maws), Scalded - The pork stomach

shall be scalded to remove the mucosa lining and washed absolutely free of any foreign material. The color may range from white

to a light pale yellow.
10

Item No. 731 - Edible Tallow - Edible tallow shall conform to the

following American Fats and Oils Association (AFOA) standards.

The laboratory sample size shall be 1 quart.

Titre minimum - 41.0

Free Fatty Acids (FFA) maximum - 0.75

Color (FAC) maximum - 3

Moisture, Impurities, Unsaponifiable matter (MIU) - Moisture 0.20

percent maximum, insoluble impurities 0.05 percent maximum.

Item No. 732 - Lard (Edible) - Edible lard shall conform to the

following AFOA standards. The laboratory sample size shall be 1

quart.

Titre minimum - 38.0

Free Fatty Acids (FFA) maximum - 0.50

Color (FAC) maximum - Lovibond color 5 1/4 inch cell - max 1.5

red. Lard peroxide value 4.0 ME/K maximum.

Moisture, Impurities, Unsaponifiable matter (MIU) - Moisture 0.20

percent maximum, insoluble impurities 0.05 percent maximum.
IMPS QA TABLE 700-1 

DEFECT TABLE 700 A

The following defects are applicable to variety meats and edible by-products except Item No.

731 and 732. A sample unit shall be one cut or portion item as applicable. For sliced

liver Items No. 702, 705, and 708, a sample unit shall be 10 pounds. For Item No. 723, and

724 the sample size shall be 0.5 pound.

100 Liver slice not practically

free of sawdust.

101 Bone or cartilage measuring

0.5 inch or more in any

dimension.

201 Bone or cartilage measuring

less than 0.5 inch but more

than 0.3 inch in any

dimension.

103 Presence of broken slice.

(Two or more separate

pieces.)

104 Color not as specified.

105 Item, exceeds specified fat

requirement.

106 Heart has been excessively

scored affecting slicing.

107 Cheek meat and head meat not

practically free of lip

material, lymph nodes, and

salivary glands. (Score only

once per sample unit)

202 Bruise 1.0 inch or more in

any dimension.

203 Bloodclot 1.0 inch or more

in any dimension.

204 Item fails to meet specified

weight range.

205 Weight of portion cut not

within tolerance permitted.

(Item No. 703)

206 liver skin greater than 1.0

inch in one dimension and

0.2 inch in a second

dimension. (When measured

at right angles to each

other.) (Item 703)

207 Thickness uniformity of

portion cut not within

tolerance.

208 Thickness of portion cut

varies more than tolerance.

209 Presence of blood vessel

measuring 0.5 inch or more

in one dimension and 0.2

inch or more in a second

dimension. (When measured

at right angles to each

other.)

210 Dark internal lining exceeds

an area more than 1 sq.

inch. (Item No. 715, 715A,

729)
IMPS QA TABLE 700-1 

211 Heavy connective tissue

exceeding an area of 1.0 sq.

inch.

212 Capsule membrane surrounding

the kidney exceeding an area

of 1.0 sq. inch.

213 Pizzle cord and/or ureter

exceeding 0.5 inch or more

from the surface of the

kidney.

214 Posterior end of the tail

not "tipped" to remove two

to three coccygeal

vertebrae. (Item No. 721)

215 Evidence of more than a

minor amount of "heart-cap"

remaining (auricles,

arteries, and gristly

material.) (Item No. 720)

216 More than a minor amount of

glandular material or tongue

root remaining. (Item No.

716 and 717)

217 Trachea (windpipe) measuring

0.5 inch or more in length.

218 Lymph nodes and ducts lying

along the liver wall not

trimmed even with the

surface.

219 More than a minor amount of

the tip end of the tongue or

liver has been removed.

220 More than 0.5 sq. inch of

dehydration or freezer burn.

221 Presence of score more than

0.5 inch in depth at deepest

point, and when depth is

multiplied by the length, is

greater than 2. (Applicable

only to liver, tongue, and

kidney items.)

222 Spinal cord extends more

than 0.5 inch posterior to

pons. (Item No. 725)

223 Base muscle of the tongue

not smoothly removed. (Item

No. 717)

224 Item not practically free of

holes or hook marks.

Unless otherwise specified by the purchaser, the AQL's in TABLE I shall be used for all of

the items listed except sliced or portion items. The accept (AC) and reject (RE) criteria

for the respective AQL's are within TABLE I-A. TABLE I-B shall be used for examination

items which have been rejected and reworked.

Unless otherwise specified by the purchaser, the AQL in TABLE II shall be used for sliced

and portion cut items. The accept (AC) and reject (RE) criteria for the respective AQL are

within TABLE II-A. TABLE II-B shall be used for examination of sliced or portion cut items

which have been rejected and reworked.