INSTITUTIONAL 

MEAT

PURCHASE 

SPECIFICATIONS

FOR VARIETY MEATS AND EDIBLE 

BY-PRODUCTS

SERIES 700

DRAFT 9-30-2020

Supersedes Edition Effective June 1993.
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Institutional Meat Purchase Specifications

Variety Meats and Edible By-Products - Series 700

Contents

Section Title Page

1.0 Introduction 2

1.1 IMPS Documents 2

1.2 Contact Information 2

2.0 IMPS Ordering Checklist 3

2.1 Checklist Elements 3

3.0 Ordering Data to be Specified by the Purchaser 3

3.1 Item No., PSO’s & Special Instructions 3

3.2 State of Refrigeration 4

3.3 Portion-Cut Weight & Thickness 4

3.4 Weight Range 5

3.5 Quality Assurance 7

4.0 USDA Certification & Verification 7

4.1 Contact Information 7

5.0 Material Requirements 7

6.0 Quality 7

6.1 Excellent Condition 7

6.2 Workmanship 8

6.3 Objectionable Materials 8

6.3.1 Specified Risk Material 8

7.0 Cut Descriptions 9

7.1 Foodservice Cut Descriptions 9
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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 Beef Products Series 600

Variety Meats and By-Products Series 700

Sausage Products Series 800

Fresh Goat Series 11

1.2 Contact Information

These specifications are recommended for use by any meat product procuring 

activity.

For assurance that procured items comply with these detailed requirements, 

AMS, through its Livestock and Poultry (LP) Program, provides a voluntary meat 

certification service and a process verification program. For labeling purposes, 

only producers who have meat products certified according to the IMPS or 

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

"IMPS" on the product label.

Purchasers desiring these services should contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705
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2.0 IMPS Ordering Checklist

2.1 Checklist Elements

The following checklist will assist the purchaser in providing contractual language 

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

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

Specified by thePurchaser.

Item Number

Special instructions

Purchaser Specified Option (PSO) 

Added ingredients

Mechanical Tenderization Aging

Grade and Special Requirements

State of Refrigeration (See IMPS GENERAL REQUIREMENTS.) Chilled

Frozen

Portion Cut Weight, Thickness & Shape

Weight Range

Packaging & Packing (See IMPS GENERAL REQUIREMENTS.)

Quality Assurance (See IMPS QUALITY ASSURANCE PROVISIONS.)

Method of examination

Acceptable Quality Levels (AQLs)

Certification - (See IMPS GR and QAP.)

3.0 Ordering Data to be Specified by the Purchaser

3.1 Item Number, PSO’s & Special Instructions

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

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

options, modifications, and special instructions to the requirements of the IMPS.

3.2 State of Refrigeration

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

product. (See IMPS GR.)
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3.3 Portion Cut Weight, Thickness & Shape

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

assistance in specifying 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*

Specified Thickness Thickness 

Tolerance

Thickness 

Uniformity

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

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

Portion 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) or more +/- 1⁄2 oz. (14 g) 1⁄4-inch (6 mm)

*Thickness measurements are not applicable within 1⁄4-inch (6.5 mm) of the edge. 

3.4 Weight Range

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

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

Carcass weights are not necessarily related to the weight of cuts within 

their respectiveweight range. Other weights or ranges may be specified.
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Item No. Product Name Suggested Weight Range (Pounds) Page #

1700 Beef Head 25 - 35 9

1701 Beef Brains 1 and down 9

1702 Beef Head Meat Random 9

1703 Beef Cheek Meat Random 9

1704 Beef Lips 1 to 2 9

1707 Beef Salivary Glands 1 to 1.5 9

1710 Beef Tongue, Short Cut 2.5 to 5 10

1711 Beef Tongue, Swiss Cut 2.5 to 5 10

1712 Beef Tongue Root Trim Random 10

1719 Beef Weasand Meat (Esophagus) 0.25 to 0.5 10

1720 Beef Trachea Not Applicable 10

1722 Beef Sweetbreads (Thymus Gland) 0.75 to 1 10

1723 Beef Heart, Trimmed 4 and down 10

1724 Beef Liver 10 to 15 10

1724A Calf Liver 5 to 7 11

1728 Beef Kidney 2 and down 11

1737 Beef Tripe, Scalded, Bleached (Denuded) Random 11

1739 Beef Tripe, Honeycomb, Bleached 2.5 and down 12

1740 Beef Tripe, Mountain Chain, Bleached Random 12

1741 Beef Tripe, Omasum, Bleached 8 and down 12

1742 Beef Tripe, Abomasum 4 and down 12

1743 Beef Small Intestine 6 to 8 12

1744 Beef Large Intestine 12 to 15 12

1744A Beef Large Intestine, Inverted 12 to 15

1745 Beef Rectum (Bung) Random 12

1751 Beef Testicles Not Applicable 12

1752 Beef Pizzle (Penis) Not Applicable 12

1761 Beef Backstrap (Ligamentum Nuchae) Not Applicable 13

1766 Beef Skirt Sinew Not Applicable 13

1774 Beef Tallow, Edible 5 to 10 13

1780 Beef Feet, Scalded 7 to 15 13

1782 Beef Flexor Tendon Random 13

1783 Beef Achilles Tendon Random 13

1791 Beef Oxtail, Trimmed 2 to 4 13

2700 Lamb Head 6 to 8 14

2701 Lamb Brains Under 5 ounces 14

2703 Lamb Cheek Meat Random 14
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2710 Lamb Tongue 2 to 3 ounces 14

2722 Lamb Sweetbreads (Thymus Gland) Random 14

2723 Lamb Heart 7 to 9 ounces 14

2724 Lamb Liver 1.5 and down 14

2728 Lamb Kidney 0.5 and down 14

2730 Lamb Spleen 3 to 5 ounces 15

2751 Lamb Testicles .25 to 0.5 15

2772 Lamb Caul Fat Not Applicable 15

2780 Lamb Feet 0.5 to 1.0 15

3700 Veal Head 12 to 15 15

3701 Veal Brains 5 to 18 ounces 15

3703 Veal Cheek Meat Random 15

3710 Veal Tongue 1 to 1.5 15

3722 Veal Sweetbreads (Thymus Gland) 14 to 18 ounces 16

3723 Veal Heart 1 to 2.5 16

3724 Veal Liver 4 to 8 16

3728 Veal Kidney 14 to 20 ounces 16

3737 Veal Tripe 2 to 5 16

3739 Veal Honeycomb Tripe 1 to 2 16

3751 Veal Testicles (Fries) 1.25 to 1.5 16

3780 Veal Feet 1 to 2 17

3791 Veal Tail 6 to 18 ounces 17

4700 Pork Head 12 to 15 17

4701 Pork Brains Under 10 oz 17

4702 Pork Head Meat Random 17

4703 Pork Cheek Meat Random 18

4704 Pork Lips 0.5 and down 18

4705 Pork Snout 0.5 and down 18

4707 Pork Ear, Square Cut 0.5 to 1.25 18

4708 Pork Ear Base 1.0 and down 18

4710 Pork Tongue 5 to 8 ounces 18

4712 Pork Tongue Root Trim Random 18

4713 Pork Salivary Gland 0.25 and down 18

4720 Pork Trachea 1.0 and down 18

4723 Pork Heart, Trimmed 1.0 and down 18

4724 Pork Liver 3 to 4 18

4728 Pork Kidney 0.5 to 1 19

4730 Pork Spleen 0.5 and down 19
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4737 Pork Stomach (Maws), Scalded 1 to 1.3 19

4743 Pork Small Intestine 3 to 4 19

4744 Pork Chitterlings (Large Intestine) 2 to 4 19

4745 Pork Rectum (Bung) 0.5 and down 19

4753 Pork Uteri 0.5 and down 19

4771 Pork Skin 20 to 25 19

4772 Pork Caul Fat Not Applicable 20

4773 Pork Leaf (Abdominal) Fat 3.5 and down 20

4774 Pork Edible Lard 5 to 10 20

4791 Pork Tail 0.25 to 1.0 20

3.5 Quality Assurance

The purchaser may consult the IMPS QAP for options regarding production 

examination and lot acceptance criteria in terms of acceptable AQLs.

4.0 USDA Certification & Verification

4.1 Contact Information

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

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

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

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

S.pdf

will be used to determine compliance. Purchasers desiring these services should

contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705

5.0 Material Requirements

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

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

accordance with the IMPSQAP.

6.0 Quality

6.1 Excellent Condition
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Variety meats and edible by-products must 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 must be trimmed, even 

with the lean. The finished product must 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 must 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 that will negatively affect the usability of the finished item. 

Liver that has been "tipped" by removing a thin strip of meat from the tip of the left 

lobe to allow excess blood to drain must be acceptable. Hearts that have been 

scored for Food Safety Inspection Service (FSIS) purposes must be considered as 

acceptable. However, excessive scoring that negatively affects the slicing of the 

heart for any reason must not be acceptable.

Sliced items must 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.

6.2 Workmanship

Unless otherwise specified in the individual item description, all cuts must be 

made in a straight line approximately perpendicular to the outer skin surface.

Cuts that have been excessively trimmed to meet specified weights or do not meet 

specification requirements for any reason are not acceptable.

6.3 Objectionable Materials

6.3.1 Specified Risk Material

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

present a sufficient risk of exposing humans to BovineSpongiform

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

materials must be completely removed during beef harvest and fabrication:

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

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

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

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

ganglia.

• All cattle – The distal ileum of the small intestine and tonsils.
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7.0 Cut Descriptions

7.1 Foodservice Cut Descriptions

Item No. 1700 – Beef Head – The whole skinned head removed from the carcass 

by cutting at the atlanto-occipital joint and first cervical vertebra. Purchaser 

specifies if the tongue and/or eyes are removed. This product must conform to 

applicable regulatory requirements for specified risk materials as defined by FSIS. 

Item No. 1701 – Beef Brains – The 

entire brain must be utilized. The 

spinal cord must be separated 

directly posterior to the pons. The 

brain must be bright pink in color 

and trimmed practically free of fat. 

This product must conform to 

applicable regulatory requirements 

for specified risk materials as 

defined by FSIS. 

Item No. 1702 – Beef 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 must be practically free of lymph nodes 

and salivary glands. The analytical fat content must be as specified by the

purchaser. 

Item No. 1703 – Beef 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 must be practically free of lip material, lymph nodes, and salivary glands. 

The analytical fat content must be specified by the purchaser. 

Item No. 1704 – Beef Lips – The lips are the firm muscular portion of the mouth 

and are removed from the interior lining of the cheek. They are composed of one 

side covered with lean tissue and another that is the interior of the mouth with cone 

shaped papillae.

Item No. 1707 – Beef Salivary Glands – Salivary glands are removed from the 

interior lining of the cheek, underneath the tongue. The fat and muscle tissue 
10

contain the glandular tissue.

Item No. 1710 – Beef Tongue, Short Cut – The beef tongue must be welltrimmed 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 the trachea (windpipe) must 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 must be 

trimmed even with the surface. Also, the tongue must be free from discoloration 

except for natural pigmentation. The natural pigmentation of the tongue must be 

predominantly white to light grey. Tongues that have had 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. 1711 – Tongue, Swiss Cut – The Swiss Cut tongue, must be as 

described in Item No. 1710, except that all bone, glands, muscular root, and base 

muscles must be removed. (The muscular root may remain attached if specified 

by the purchaser.) The remaining "blade" portion of the tongue must be practically 

free of fat. Purchasers may specify that the tongues be white in color without 

patches of black pigmentation.

Option No. Description

1 Tip is removed at the dimple of the tongue. This item is also 

referred to as ‘cube cut’.

2 Skinned and the tip is removed at the dimple of the tongue. 

This item is also referred to as ‘crown cut’.

Item No. 1712 – Beef Tongue Root Trim – The tongue root trim is trimmed from 

the base of the tongue and still contains fatty tissue and/or lymph nodes.

Item No. 1719 – Beef Weasand Meat – Weasand meat is the muscle that 

encompasses the exterior of the esophagus. Weasand is peeled from the 

esophagus, split, and laid open flat.

Item No. 1720 – Beef Trachea – The trachea is removed at the base of the 

throat, posterior to the tongue, and immediately anterior to the lungs. It is long 

and tubular in shape with hardened ridges that wrap its circumference along the 

entire length.

Item No. 1722 – Beef Sweetbreads – This item consists of the thymus glands 

from the neck region adjacent to the trachea. Sweetbreads are pinkish in color 

and must be practically free of fat and lean. At the purchaser's option, the

sweetbreads must be blanched to remove the covering capsule and firm the

tissue.
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Item No. 1723 – Beef Heart, Trimmed – A beef heart must have the "heart-cap" 

(auricles, arteries, and gristly material) and bone (os cardis) removed. Hearts 

must be trimmed practically free (minimum 75 percent lean exposed) of fat and 

must not have been excessively scored.

Item No. 1724 – Beef Liver – Beef liver is smooth, rounded, and somewhat 

rectangular in shape and covered with a thin membrane or skin covering. The 

liver consists of two lobes of substantially different sizes. 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 must have the heavy 

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

along the liver wall must be trimmed even with the surface. Livers must be

practically free of scores and hook marks. State of refrigeration and portion size to 

be specified by purchaser.

Option No. Description

1 Whole

2 Sliced, specify number of slices per pound

3 Portion cut

4 Skinned

A Fresh

B Frozen

Item No. 1724A – Calf Liver – The color of calf liver may range from tan to 

light brown, with reddish shades predominating. Livers must have the heavy 

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

lying along the liver wall must be trimmed even with the surface. State of 

refrigeration and portion size to be specified by purchaser.

Option No. Description

1 Whole

2 Sliced, specify number of slices per pound

3 Portion cut

A Fresh

B Frozen

Item No. 1728 – Beef Kidney – The whole organ must be utilized except that the 

blood vessels, pizzle cord, and ureter must be trimmed even with the surface of
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the kidney. The capsule membrane surrounding the kidney must be removed. 

Item No. 1737 – Beef Tripe, Scalded, Bleached (Denuded) – The paunch with 

or without the "honeycomb" reticulum (second stomach) must 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 must be removed.

Item No. 1739 – Beef Tripe, Honeycomb, Bleached – The "honeycomb" 

reticulum (second stomach) must be removed from the paunch by cutting along 

the seam connecting the two sections of the stomach. The dark internal lining 

must be removed and the tripe must be scalded and bleached to a creamy white

color.

Item No. 1740 – Beef Tripe, Mountain Chain, Bleached – Mountain chain tripe 

is the name given to the muscular folds or pillars seen in the rumen or paunch. 

These pillars or folds are more pronounced in older beef animals.

Item No. 1741 – Beef Tripe, Omasum, Bleached – The omasum (third 

stomach) is removed from the reticulum and abomasum and then split open to 

expose the leaf-like folds on the interior. This item is also referred to as ‘Bible 

tripe’. The omasum is washed absolutely free of any foreign material scalded.

Item No. 1742 – Beef Tripe, Abomasum – The abomasum (fourth and true 

stomach is separated from the posterior portion of the omasum and cleaned 

absolutely free of foreign material. The abomasum is generally not scaled.

Item No. 1743 – Beef Small Intestine – The small intestine contains the portion 

of intestine that extends from a point immediately posterior to the stomach 

(pylorus) to the point that is at least 80 inches anterior to the transition to the 

large intestine (illeo-cecal junction), which ensures removal of the distal ileum. 

The item must be washed completely free of any foreign material. This item is 

also referred to as ‘tripas’. This product must conform to applicable regulatory 

requirements for specified risk materials as defined by FSIS. 

Item No. 1744 – Beef Large Intestine – The large intestine is removed at the 

junction of the small intestine and immediately before the rectum. The large 

intestine is split open during processing and cut into sections. It is washed 

absolutely free of any foreign material after fabrication.

Item No. 1744A – Beef Large Intestine, Inverted -

Item No. 1745 – Beef Rectum (Bung) – The rectum is removed immediately 

anterior to the colon and directly before the sphincter muscle of the anus. The 
13

rectum is split open and cleaned absolutely free of any foreign material.

Item No. 1751 – Beef Testicles – The testicles are removed from the male 

animal by cutting the cremasteric muscle and spermatic cord. Both the 

cremasteric muscle and spermatic cord are trimmed flush with the surface of the 

testicle. The membrane surrounding the testicle may also be removed.

Item No. 1752 – Beef Pizzle – The pizzle is the glans penis. The pizzle should 

be removed at the base adjacent to the penis retractor muscle. All remaining 

muscular tissue is removed. The pizzle is long and tubular in shape with a heavy 

fibrous casing.

Item No. 1761 – Beef Backstrap – The backstrap (ligamentum nuchae) is the 

thick heavy ligament that begins at the base of the head and follows down the 

back of the animal. The ligament is removed from either the chuck or the rib. 

The section of the chuck is thicker and more uniform in size. The backstrap 

should be thick and elastic in feel and yellow in color.

Item No. 1766 – Beef Skirt Sinew – The skirt sinew is the thin, fibrous tissue 

that covers the diaphragm (skirt) and connects it to the pillar of the diaphragm. 

The skirt sinew is peeled off the exterior of the removed skirt after chilling. It is 

elastic and fibrous tissue that is typically yellow or pale white in color.

Item No. 1774 – Beef Tallow, Edible – Edible tallow must conform to the following 

American Fats and Oils Association (AFOA) standards. The laboratory sample 

size must 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. 1780 – Beef Feet, Scalded – Feet should be removed above the 

fetlock joint of the animal. The toes and the dewclaws must be removed from the 

foot. Feet are then bleached. They should appear white in color, with toeremoval area being pink or red.

Item No. 1782 – Beef Flexor Tendon – The tendons consist of the superficial 

and deep flexor tendons and surrounding fibrous tissue of the fore legs.

Item No. 1783 – Beef Achilles Tendon – The Achilles tendon, also known as 

the gambrel cord, is located on the rear legs. The tendon is removed 

immediately dorsal to the hock joint where it connects to the muscles of the leg. 

The Achilles tendon will be yellow in color and must be trimmed free of lean 
14

tissue.

Item No. 1791 – 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 must be "tipped" to remove 

two to three coccygeal vertebrae and surface fat must 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.

Option No. Description

A Whole

D Disjointed 

Item No. 2700 – Lamb Head – The whole skinned head removed from the carcass 

by cutting at the occipital joint and first cervical vertebra. 

Item No. 2701 – Lamb Brains – The entire brain must be utilized. The spinal cord 

must be separated directly posterior to the pons. The brain must be bright pink in 

color and trimmed practically free of fat. 

Item No. 2703 – Lamb 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 must be practically free of lip material, lymph 

nodes, and salivary glands. The analytical fat content must be as specified 

by the purchaser.

Item No. 2710 – Lamb Tongue – The tongue is usually light in color but may 

show varying shades of black pigmentation. The tip has a two-prong appearance 

with an indentation running towards a minor prominence on the top side. If 

specified, tongues can be harvested without bone, tonsils, glands, or root, with 

the underlying base or blade meat attached.

Item No. 2722 – Lamb Sweetbreads – This item consists of the thymus 

glands from the neck region adjacent to the trachea. Lamb sweetbreads are 

white pinkish in color and must be practically free of fat and lean. At the 

purchaser's option, the sweetbreads must be blanched to remove the covering 

capsule and firm the tissue.

Item No. 2723 – Lamb Heart – The heart is a muscular cone-shaped organ 

located in the thorax region. The lamb heart is more pointed in appearance than 
15

those of other species, and the fat surrounding it is white and hard. The heart 

weighs approximately 8.0 ounces (230.0 g). The whole heart includes the cap 

with fat, arteries, and veins attached.

Item No. 2724 – Lamb Liver – The color of lamb liver may range from light 

medium tan to medium brown, with reddish shades predominating. Livers 

must have the heavy connective tissue removed. The large blood vessel, 

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

the surface.

Item No. 2728 – Lamb Kidney – The whole organ must be utilized and the blood 

vessels, pizzle cord, and ureter must be trimmed even with the surface of the

kidney. The capsule membrane surrounding the kidney must be removed and fat 

must be trimmed close to the surface. 

Item No. 2730 – Lamb Spleen – The spleen is a triangular, somewhat pyramidal 

shaped organ with round edges. The spleen is blueish red in color and weighs 

approximately 4.0 ounces (100.0 g). It measures approximately 6.0 inches by 4.0 

inches (15.0 by 10.0 cm) but may vary considerably both in dimensions and 

weight. It is part of the lymph system.

Item No. 2751 – Lamb Testicles – The testicles are removed from the male 

animal by cutting the cremasteric muscle and spermatic cord. Both the 

cremasteric muscle and spermatic cord are trimmed flush with the surface of the 

testicle. The membrane surrounding the testicle may also be removed.

Item No. 2772 – Lamb Caul Fat – This item is soft, lacy, white, fat-like membrane 

harvested from the abdominal cavity of Item No. 200, Lamb Carcass. This item is 

sometimes referred to as “Lamb Veil.”

Item No. 2780 – Lamb Feet – The front feet are cut at the joint between carpian 

and radius. The hind feet are cut between the tarsini and tibia. The purchaser 

specifies if the feet are skinned or scaled and plucked or if they are sawn or 

disjointed at the joint.

Item No. 3700 – Veal Head – The veal head is the skull portion of the carcass. 

The hide is off. All other parts of the skull remain intact, including the tongue and 

cheeks. This product must conform to applicable regulatory requirements for 

specified risk materials as defined by FSIS. 

Item No. 3701 – Veal Brains – The entire brain must be utilized. The spinal cord 

must be separated directly posterior to the pons. The brain must be bright pink in 

color and trimmed practically free of fat. 

Item No. 3703 – Veal Cheek Meat – Cheek meat is the group of muscles lying 
16

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 must be practically free of lip material, lymph nodes, and salivary glands. 

The analytical fat content must be as specified by the purchaser.

Item No. 3710 – Veal Tongue – The veal tongue is commonly sold as “Swiss 

Cut”, which means the U-shaped hyoid bones have been removed along with the 

glands, root, and underside blade meat. It must be almost entirely free of fat. 

The veal tongue has a less defined humplike prominence on its topside, but 

otherwise is similar to Item No. 1711, Beef Tongue, though much smaller in size 

and weight. Veal tongues are usually white in color.

Item No. 3722 – Veal Sweetbreads – This item consists of the thymus glands 

from the neck region adjacent to the trachea. Sweetbreads are pinkish in color 

and must be practically free of fat and lean. At the purchaser's option, the

sweetbreads must be blanched to remove the covering capsule and firm the

tissue.

Item No. 3723 – Veal Heart – The heart is muscular, cone-shaped organ located 

in the thorax region of the veal carcass.

Item No. 3724 – Veal Liver – The liver is a smooth, somewhat rounded, and 

rectangular organ covered with a thin membrane or skin. The color of veal liver may 

range from light reddish tan to tan. Livers must have the heavy connective tissue

removed. The large blood vessel, lymph nodes, and ducts lying along the liver wall 

must be trimmed even with the surface. Veal liver must not be skinned. State of 

refrigeration and portion size to be specified by purchaser.

Option No. Description

1 Whole

2 Sliced, specify number of slices per pound

3 Portion cut

A Fresh

B Frozen

Item No. 3728 – Veal Kidney – The whole organ must be utilized except that the 

blood vessels, pizzle cord, and ureter must be trimmed even with the surface of the

kidney. The capsule membrane surrounding the kidney must be removed. 

Item No. 3737 – Veal Tripe – Veal tripe consists of the paunch, or rumen, which 

is the stomach in cattle and other ruminant animals. It is lined with a thick layer 

of moist cells contained within muscular folds or pillars. Purchaser may specify 

the tripe be washed, scalded, and/or bleached.
17

Item No. 3739 – Veal Honeycomb Tripe – “Honeycomb” tripe is tripe from the 

reticulum (second stomach). It derives this name from the honeycomb 

appearance created by numerous ridges that separate a network of cells in a 

compartment within the reticulum.

Item No. 3751 – Veal Testicles (Fries) – Veal testicles are ordinarily referred to 

as fries. They are harvested from male animals. The fry is an elongated oval 

encased in a creamy white color fibrous capsule that has small blood vessels on 

its surface. Veal fires weigh approximately 1.25 to 1.5 ounces each (34 – 45 g).

Item No. 3780 – Veal Feet – Veal feet must be removed at the carpus (knee) joint. 

All hide must be removed. Purchaser may request that feet be split lengthwise.

Option No. Description

1 Whole

2 Split lengthwise

Item No. 3791 – Veal Tail – The veal tail is similar in appearance to the beef 

oxtail except it is smaller in overall size. It measures approximately 8.0 inches 

(20.0 cm) long and 0.75 inches (18.0 mm) in diameter. The veal tail is separated 

from the carcass in the same manner as described in Item No. 1791 Beef Oxtail. 

This item may be purchased whole or specified disjointed as the Purchaser 

Specified Option D.

Option No. Description

A Whole

D Disjointed 

Item No. 4700 – Pork Head – The head is the skull portion of the carcass. The 

tongue, skin, and ears, as well as the cheek and head trimmings, will remain 

attached. It should be cleaned and absolutely free of hair and any foreign 

material. Purchaser may specify inclusion of the jowl.

Option No. Description

1 Jowl removed

2 Jowl included

Item No. 4701 – Pork Brains – The entire brain must be utilized. The spinal cord 

must be separated directly posterior to the pons. The brain must be bright pink in 

color and trimmed practically free of fat. 
18

Item No. 4702 – Pork 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 must be practically free of lymph nodes 

and salivary glands. The analytical fat content must be as specified by the

purchaser.

Item No. 4703 – Pork 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 must be practically free of lip material, lymph nodes, and salivary glands. 

The analytical fat content must be as specified by the purchaser.

Item No. 4704 – Pork Lips – The lips are produced from the pork head and 

consist of skin and muscle. Pork lips are flat and somewhat rounded in 

appearance.

Item No. 4705 – Pork Snout – The snout is comprised of cartilage covered by thin 

skin. The skin is removed from the upper jaw starting at the top front of the skull 

and extends the length of the nasal cavity and muzzle to include the rigid flat 

frontal surface, which encloses the nostrils. It should be cleaned and absolutely 

free of hair and any foreign material.

Item No. 4707 – Pork Ear, Square Cut – A single ear with the lobe-off that is 

further trimmed across the lobe area by a straight cut to remove all but the funnel 

like upper portion. It should be cleaned and absolutely free of hair and any foreign 

material excluding lymph nodes and excessive connective tissue.

Item No. 4708 – Pork Ear, Base – The ear base is the portion of the ear between 

the skull and pork ear. It also contains the canal and should be cleaned and free 

of hair and any foreign material.

Item No. 4710 – Pork Tongue – The tongue is rather thin and has a pointed tip. 

The tongue is soft pink in color with a whitish pink membrane covering. All 

tongues are harvested with bone, root, and blade meat removed.

Item No. 4712 – Pork Tongue Root Trim – The tongue root trim is trimmed from 

the base of the tongue and still contains fatty tissue and/or lymph nodes.

Item No. 4713 – Pork Salivary Gland – Salivary glands are removed from the 

interior lining of the cheek, underneath the tongue. The fat and muscle tissue 
19

contain the glandular tissue.

Item No. 4720 – Pork Trachea – The trachea is removed at the base of the 

throat, posterior to the tongue, and immediately anterior to the lungs. It is long and 

tubular in shape with hardened ridges that wrap its circumference along the entire 

length.

Item No. 4723 – Pork Heart, Trimmed – An incised heart recognizable as such 

from which the cap meat has been removed and includes any veins or arteries. 

Attachments and fat should be trimmed close to the surface of the heart.

Item No. 4724 – Pork Liver – Pork liver is smooth, irregular shaped, and covered 

with a thin membrane or skin. The liver consists of four lobes of varying size 

marked with notches and indentations. The color of pork liver may range from light 

reddish brown to very dark brown (not bluish or black), with reddish shades

predominating. Livers must 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. 4728 – Pork Kidney – The whole organ must be utilized except that the 

blood vessels, pizzle cord, and ureter must be trimmed even with the surface of the

kidney. The capsule membrane surrounding the kidney must be removed. 

Item No. 4730 – Pork Spleen – The spleen is a rounded, dark red, elongated

organ with a slight curvature that narrows and tapers at one end. It is part of the 

lymph system.

Item No. 4737 – Pork Stomach (Maws), Scalded – Pork stomach with all 

omentum, lymph nodes, and other extraneous tissues removed and stomach 

sufficiently trimmed and cleaned. The pork stomach must 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.

Item No. 4743 – Pork Small Intestine – The small intestine contains the portion of 

intestine that extends from a point immediately posterior to the stomach (pylorus) 

to the point that is at least 80 inches anterior to the transition to the large intestine 

(illeo-cecal junction), which ensures removal of the distal ileum. The item must be 

washed completely free of any foreign material.

Item No. 4744 – Pork Chitterlings (Large Intestine) – 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.
20

Item No. 4745 – Pork Rectum (Bung) – Pork Bung is the common name used to 

identify the rectum. The bung is removed immediately anterior to the colon and 

directly before the sphincter muscle of the anus. It is more bulbous in shape and 

wider and has more membrane covering than found on the large intestine. It is 

cleaned absolutely free of any foreign material. The bung can be purchased split 

or inverted.

Item No. 4753 – Pork Uteri – The uteri are part of the female reproductive 

system. It has a rounded tubular shape and should be washed absolutely free of 

any foreign material.

Item No. 4771 – Pork Skin – The outermost layer of the carcass. The skin has a 

mottled pinkish, cream color and the texture is smooth to slightly rough. Skin is 

usually harvested from over the loin (fat back) and belly. It should be cleaned and 

absolutely free of hair and any foreign material.

Item No. 4772 – Pork Caul Fat – This item is a soft, lacy, white, fat-like 

membrane harvested from the abdominal cavity of Item No. 400 Pork Carcass.

Item No. 4773 – Pork Leaf (Abdominal) Fat – Leaf fat is the fat that lines the 

entire abdominal cavity of the pork carcass.

Item No. 4774 – Pork Lard, Edible – Edible lard must conform to the following

AFOA standards. The laboratory sample size must be 1 quart.

Titre minimum - 38.0

Free Fatty Acids (FFA) maximum - 0.50

Color (FAC) maximum - Lovibond color 5.25-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. 

Item No. 4791 – Pork Tail – The pork tail is removed so that only four caudal 

vertebrae remain on the carcass. It is trimmed of excess fat and skin at the base. 

The tail should be cleaned and absolutely free of hair and any foreign material.