Institutional

Meat 

Purchase

Specifications

Fresh Veal Series 300
1

Section, Contents Page

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

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

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

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

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

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

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

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

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

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

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

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

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

3.2.2 Contact Information.....................................................................................................................................7

3.2.3 Grade Designations......................................................................................................................................7

3.3 STATE OF REFRIGERATION ..........................................................................................................................................7

3.4 FAT LIMITATIONS......................................................................................................................................................7

3.4.1 Carcasses, Saddles, Wholesale and Primal Cuts...........................................................................................7

3.4.2 Cuts, Roasts, Diced, and Special Trim Items.................................................................................................7

3.4.3 Portion-Cuts .................................................................................................................................................8

3.4.4 Comminuted Products and Trimmings.........................................................................................................8

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

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

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

3.5.2 Shape ...........................................................................................................................................................9

3.6 WEIGHT RANGE .....................................................................................................................................................10

3.6.1 Index of IMPS Veal products and weightranges........................................................................................10

3.6.2 Index of IMPS Veal portion cut products and weight ranges. ....................................................................12

3.7 NETTING AND TYING ...............................................................................................................................................13

3.8 PACKAGING AND PACKING........................................................................................................................................13

3.9 QUALITY ASSURANCE ..............................................................................................................................................13

4.0 USDA CERTIFICATION VERIFICATION.............................................................................................................. 13

4.1 CONTACT INFORMATION..........................................................................................................................................13

5.0 MATERIAL REQUIREMENTS ............................................................................................................................ 13

6.0 QUALITY......................................................................................................................................................... 13

6.1 EXCELLENT CONDITION............................................................................................................................................13

6.2 LEAN QUALITY .......................................................................................................................................................14

6.3 WORKMANSHIP .....................................................................................................................................................14

6.4 FAT TRIMMING ......................................................................................................................................................14

6.4.1 Peeled and Denuded ..................................................................................................................................15

6.4.2 Peeled and Denuded, Surface Membrane Removed..................................................................................15

6.4.3 Cuts and Roast Items .................................................................................................................................15

6.4.4 Bridging and Planing..................................................................................................................................15

6.4.5 Diced and Portion-Cut Items......................................................................................................................16

6.4.6 Seam Fat ....................................................................................................................................................16
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6.5 OBJECTIONABLE MATERIALS .....................................................................................................................................17

7.0 DIAGRAMS..................................................................................................................................................... 18

7.1 VEAL SIDE SKELETAL DIAGRAM..................................................................................................................................18

7.2 PRIMAL SEPARATION DIAGRAMS ...............................................................................................................................19

7.2.1 Loin-Leg Separation ...................................................................................................................................19

7.2.2 Loin-Rack Separation .................................................................................................................................20

7.2.3 Rack-Chuck Separation ..............................................................................................................................21

7.2.4 Chuck-Breast Separation............................................................................................................................22

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

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

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

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

8.4 ADDITIONAL URMIS DESCRIPTIONS...........................................................................................................................52

9.0 GLOSSARY ...................................................................................................................................................... 54
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1.0Introduction

1.1 IMPS Documents

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

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

Specifications (IMPS) for meat and meat products. The complete IMPS series 

includes the following 11 documents:

General Requirements (GR)

Quality Assurance Provisions (QAP)

Fresh Beef Series 100

Fresh Lamb Series 200

Fresh Veal and Calf Series 300

Fresh Pork Series 400

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

Cured, Dried, and Smoked Lamb Products Series 600

Variety Meats and By-Products Series 700

Sausage Products Series 800

Fresh Goat Series 11

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

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

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

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

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

1.2 Contact Information

These specifications are recommended for use by any meat product procuring 

activity. For assurance that procured items comply with these detailed requirements, 

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

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

producers who have meat products certified according to the IMPS or operate under 

an approved IMPS process verified program may use theletters "IMPS" on the

product label. Purchasers desiring these services should contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705

2.0 IMPS Ordering Checklist

2.1 Checklist Elements

The following checklist will assist the purchaser in providing contractual language 

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

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

Purchaser. 

• Item Number

o Special Instructions
4

o Purchaser Specific Option (PSO)

o Added Ingredients

o Mechanical Tenderization

o Aging

• Grade & Special Requirements

• State of Refrigeration (See IMPS GR).

o Chilled

o Frozen

• Fat Limitations

• Portion Cut Weight, Thickness, and Shape

• Weight Range

• Netting and Tying

• Packaging and Packing (See IMPS GR).

• Quality Assurance (See IMPS QAP).

o Method of Examination

o Acceptable Quality Levels (AQL’s)

o Certification – (See IMPS GR and QAP).

3.0 Ordering Data to be Specified by the Purchaser

3.1 Item Number, PSO’s and Special Instructions

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

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

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

3.1.1 Abbreviations

In conjunction with other markings that may be required in the General Requirements 

and by Meat and Poultry Inspection Regulations, the IMPS item number, Class “Veal”,

and the product name listed above must be used for marking of shipping containers. 

Abbreviation of the product name is recommended. Abbreviations, when used, must be 

as follows:

Arm-Out: A/O Hindquarter - HQ Shank-Off: S/O

Block-Ready: B/R Partially: Part Square-Cut: Sq-Cut

Boneless: Bnls Roast: Rst Tenderloin: Tender

Center-Cut: Cntr-Cut Roast-Ready: Rst-Rdy Trimmed: Trmd

Forequarter: FQ Short-Cut: Sh-Cut

Ground: Grnd Shoulder: Shld

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:
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Option # Maximum Percentage of Added Ingredients

1 7%

2 10%

3 12%

4 15%

5 ≥15%

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

FSIS Regulations and Policies.

3.1.3 Mechanical Tenderization

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

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

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

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

3.1.4 Aging

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

in specifying these parameters, use the following tables:

Type Description

Wet Aging Meat is vacuum-packaged in a high moisture-impermeable bag and stored in cooler 

conditions (33-36°F), for a specified length of time. 

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

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

Time Description

0-5 Days Green

5-7 Days Moderately Aged

7-15 Days Aged

≥15 Days Extremely Aged

3.2 Grade and Special Requirements

3.2.1 Categories

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

special requirement categorieswhen ordering. NOTE: Only one selection per

category, per order.

Category

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

Carcass Wt. Range As Specified By Purchaser

Diet** As Specified By Purchaser

*Quality grades predict palatability of lean and are applied to carcasses. They 
6

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

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

the animal’s ration.

Veal and Calf quality grades are determined by evaluation of carcass maturity, 

quality of lean, and conformation. There are no yield grades for veal and calf. The 

purchaser may specify a particular grade or range of grades. Information on grade 

criteria may be obtained from the standardization branch.

The official USDA grade designation will appear in any one or any combination of 

the following ways: (1) container markings, (2) on individual bags or wrapping 

material, or (3) legible roller brand appearing on the meat. The processor shall 

comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. 

Category

Class Veal Calf

Differentiation between the classes “veal” and “calf” is made primarily on the basis of 

the color of lean. Typical veal carcasses have a grayish pink color of lean that is very 

smooth and velvety in texture. By contrast, typical calf carcasses have a grayish red 

color of lean. The more evidence of red color of lean correlates with advanced 

maturity and diet. The following table provides purchaser information and options for 

the various types of veal and calf available (for certification, options A-D cannot be 

verified unless an approved verification program is in place.) 

Carcass Classification

Option Type Pounds Kg Color Age Diet

A Bob Veal 50-70 22-31 Light 

grayish 

pink

<21 d Milk/Formula

B Intermediate Veal 70-175 31-79 Grayish 

pink

3-14 

weeks

Milk/Formula

C Milk/Formula Fed 

Veal

175-225 79-102 Grayish 

pink

14-18 

weeks

Milk/Formula

D Special Fed Veal 225-300 102-136 Grayish 

pink

18-20 

weeks

Milk/Formula

E Calf 300-up 136-up Grayish 

pink

18 

weeksup

Grain/Roughage

For labeling purposes, when option A, B, C, or D is specified, the product must be 

labeled “Veal” (Option A may be labeled “Bob Veal”). When Option E is specified 

within a range of options (i.e., A-E), product shall be labeled “Veal or Calf.” When 

only option E is specified, product must be labeled “Calf.” The individual types, A-D, 

cannot be verified by evaluation of carcasses or cuts. The purchaser may request 

documentation from the vendor, stating that carcasses or cuts are derived from the 

specified type(s) or contact the USDA, AMS, Meat Grading and Certification Branch 

for development of verification programs. 
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3.2.2 Contact Information

The purchaser may request documentation from the vendor, stating that cuts are

derived from carcasses meeting the special requirements. For certification of the 

special requirements, a verification program must be in place. Contact the Meat 

Grading and Certification Branch for development of verification programs. (Refer to 

Section 1.2 - Contact Information).

3.2.3 Grade Designations

Official grade designations will appear in any one or any combination of the 

following ways: (1) shipping container markings, or (2) on individual bags or 

wrapping material. The processor must comply with Food Safety and Inspection 

Service (FSIS) grade labeling procedures.

3.3 State of Refrigeration

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

product. (See IMPS GR.)

3.4 Fat Limitations

3.4.1 Carcasses, Saddles, Wholesale and Primal Cuts

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

below.

3.4.2 Cuts, Roasts, Diced, and Special Trim Items 

The purchaser must specify maximum surface fat thickness requirements unless fat 

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

Maximum fat thickness requirements may be specified in terms of “average” or “at 

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

be specified.

Option # Maximum Average Thickness Maximum At Any One Point

1 3⁄4 –inch (19 mm) “Commodity Trim” 1 inch (25 mm)

2 1⁄4 –inch (6 mm) 1⁄2 –inch (13 mm)

3 1⁄8 –inch (3 mm) 1⁄4 –inch (6 mm)

4 Practically Free (75% lean/seam surface exposed) 1⁄8 –inch (3 mm)

5 Peeled/Denuded* (remaining fat must not exceed 1 

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

(3 mm) in thickness)

1⁄8 –inch (3 mm)

6 Peeled or Denuded, Surface Membrane Removed* 

(90% lean exposed)

1⁄8 - inch (3 mm)

*See Section 6.4
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3.4.3 Portion-Cuts

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

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

indicated in the detailed item descriptions. Alternative fat limitations may be

specified. If not specified, surface fat thickness must not exceed 0.25 inch (6 mm) at 

any one point.

Option # Maximum At Any One Point

1 1⁄4 –inch (6 mm)

2 1⁄8 –inch (3 mm)

3 Practically Free (75% lean/seam surface exposed and remaining fat must not exceed 

1⁄8 –inch (3 mm))

4 Peeled/Denuded* (remaining fat must not exceed 1 inch (25 mm) in the longest 

dimension and/or 1⁄8 –inch (3 mm) in thickness)

5 Peeled/Denuded, Surface Membrane Removed* (90% lean exposed and remaining 

fat must not exceed 1⁄8 –inch (3 mm))

*See Section 6.4

3.4.4 Comminuted Products and Trimmings

Fat limitations for these items must be expressed in terms of a fat content 

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

Unless otherwise specified, the fat content must not exceed 22 percent. However, the 

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

may specify discount ranges.

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

composite analysis, or (2) average analysis method (as defined within the IMPS

QAP.) If the purchaser does not specify either method, the procedures for average 

fat content analysis method must be used.

3.4.5 Fat Content Verification

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

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

with PSO #2 requirements.

Option 

#

Fat Content

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

accordance with FSIS regulations.

2 Contractor must submit documentation of fat analysis to purchaser. 

3 Fat content certified by AMS (see QAP). 

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

3.5 Portion Cut Weight, Thickness, and Shape

3.5.1 Weight and Thickness

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

assistance in specifying weight, see weight range tables. Unless other portion weight 

and/or thickness tolerances are specified by the purchaser, the following tables must
9

be used. When both weight and thickness are specified, it is recommended that 

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

Portion Thickness Tolerances*

Specified Thickness Thickness Tolerance Thickness Uniformity

1 inch (25 mm) or less +/-

3

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

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

*Thickness measurements are not applicable within 0.25 inch (6 mm)of the edge. 

Also, value listed under thickness uniformity is the maximum allowable difference

between the thinnest and thickest measurement of an individual chop.

Portion Weight Tolerances

Specified Weight Weight Tolerance Thickness Uniformity

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

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

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

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

3.5.2 Shape

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

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

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

specified, patties must be round.
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3.6 Weight Range

3.6.1 Index of IMPS Veal products and weightranges.

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

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

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

range. Other weights or ranges may be specified.

Food Service Cuts

Item # Product Name Weight Ranges (Pounds) Page #

A B C

300 Carcass 70-down 240-300 300-up 23

303 Side 35-down 120-150 150-up 23

304 Foresaddle, 11-Ribs 30-down 119-150 150-up 24

304A Forequarter, 11-Ribs 15-down 59-75 75-up 24

304B Full Front 118-150 150-up 24

306 Rack, 7 Ribs 1-2 11-14 14-up 24

306A Rack, 6 Ribs 9-11 1⁄2 11 1⁄2-up 25

306B Rack, Chop-Ready, 7-Ribs 16-20 oz. 5-6 1⁄2 6 1⁄2-up 25

306C Rack, Chop-Ready, 6-Ribs 4 1⁄2 -6 6-up 25

306D Rack, Chop-Ready, 7-Ribs, Frenched 14-16 oz. 5-6 6-up 25

306E Rack, Chop-Ready, 6-Ribs, Frenched 4-5 1⁄2 5 1⁄2-up 26

307 Rack, Ribeye, 7-Ribs, Boneless 3-3 1⁄2 3 1⁄2-up 26

307A Rack, Ribeye, 6-Ribs, Boneless 2-down 5-8 8-up 26

308 Chuck, 4-Ribs 42-53 53-up 26

308A Chuck, Arm Chuck, 4-Ribs 10-11 33-42 42-up 27

309 Chuck, Square-Cut, 4-Ribs 26-32 32-up 27

309A Chuck, Square-Cut, 4-Ribs, Boneless 16 1⁄2-21 21-up 27

309B Chuck, Square-Cut, 4-Ribs, Neck-Off, 

Tied, Boneless

10-19 33-40 40-up 27

309C Chuck, Square-Cut, Neck-Off, Arm-Out, 

Tied, Boneless

11-19 35-45 45-up 27

309D Chuck, Square-Cut, Clod-Out, Boneless 9-17 32-39 39-up 28

309E Chuck, Cross Rib 10-18 34-44 44-up 28

309F Chuck, Blade Half 6-12 26-38 38-up 28

310 Chuck, Shoulder Clod, Boneless 1-2 10 1⁄2-13 13-up 28

310C Chuck Tender (IM) 1 1⁄4 -1 3⁄4 1 3⁄4 -up 29

310D Chuck, Outside Shoulder 20-28 28-up 29

311 Chuck, Blade Portion, Neck-Off, 

Boneless

9 1⁄2 -12 12-up 30

311A Chuck, Inside Roll, Boneless 7 1⁄2 -10 10-up 30

311B Chuck, Chuck Eye Roll, Boneless 2-3 7-10 10-up 30

311C Chuck, Under Blade Roast, Boneless 2-6 12-15 15-up 31

312 Foreshank 1-2 7 1⁄2 -9 9-up 31

312A Foreshank, Center-Cut 1-down 3-3 1⁄2 3 1⁄2 -up 31

313 Breast 2-3 14 1⁄2 -18 18-up 31

313A Breast, Short-Cut 8-11 1⁄2 11 1⁄2 -up 32

314 Breast, With Pocket 14 1⁄2 -18 18-up 32
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Food Service Cuts

Item # Product Name Weight Ranges (Pounds) Page #

A B C

315 Brisket, Boneless 5 1⁄2-8 8-up 32

315A Brisket, Skinned, Boneless 1 1⁄2-2 1⁄2 2 1⁄2-up 32

323 Short Ribs Amount as Specified 33

330 Hindsaddle, 2-Ribs 20-36 120-150 150-up 33

330A Hindquarter, 2-Ribs 10-18 60-75 75-up 33

331 Loin 14-18 18-up 33

332 Loin, Trimmed 7 1⁄2 -11 11-up 34

332A Loin, Block-Ready, Trimmed 6-9 9-up 34

333 Loin, Flap 1⁄2 -1 1-up 34

334 Leg 7-10 45-60 60-up 34

335 Leg, Boneless 8-11 36-45 45-up 35

336 Leg, Shank-Off, Boneless 5-10 34-43 43-up 35

337 Hindshank 1-1 1⁄2 5 1⁄2 -7 7-up 35

337A Hindshank, Center-Cut 1-down 2 1⁄2 -3 1⁄4 3 1⁄4-up 35

338 Trimmings Amount as Specified 35

339 Special Trimmings Amount as Specified 36

341 Back, Trimmed 8-13 46-58 58-up 36

342 Back, Strip, Boneless 3-5 15-20 20-up 36

344 Loin, Strip Loin, Boneless 1-2 3 1⁄2 -5 5-up 37

344A Loin, Strip Loin, Skinned, Boneless 2 1⁄2-3 1⁄2 3 1⁄2-up 37

344B Loin, Strip Loin, Special, Boneless 2 1⁄2-3 1⁄2 3 1⁄2-up 37

346 Leg, Butt Tenderloin, Trimmed 1-1 1⁄2 1 1⁄2-up 38

346A Leg, Butt Tenderloin, Skinned 3⁄4 -1 1⁄4 1 1⁄4-up 38

347 Loin, Short Tenderloin 1⁄2 - 1 1-up 38

348 Tenderloin 1-down 1 1⁄2 -2 1⁄2 2 1⁄2-up 38

349 Leg, Top Round (Inside), Drop 7 1⁄2 -9 9-up 38

349A Leg, Top Round (Inside), Cap-On, 

Trimmed

4 1⁄4 -5 1⁄2 5 1⁄2-up 39

349B Leg, Top Round (Inside), Cap-Off 1-down 4 1⁄4 -5 1⁄4 5 1⁄4-up 39

350 Leg, Bottom (Outside), Heel-Out 15-18 18-up 39

350A Leg, Bottom (Outside), Heel-Out, 

Trimmed

3 1⁄2 -4 1⁄2 4 1⁄2-up 40

351 Leg, Sirloin Tip (Knuckle) 1-2 8-10 10-up 40

351A Leg, Sirloin Tip (Knuckle), Trimmed 3 3⁄4 -4 1⁄2 4 1⁄2-up 40

352 Leg, Hip (Sirloin Butt), Cap-Off, Tri-Tip 

Attached, Boneless

1-4 11-15 15-up 40

352A Leg, Hip (Sirloin Butt), Cap-Off, 

Trimmed, Boneless

1 3⁄4 -2 3⁄4 2 3⁄4-up 41

353 Leg, Eye of Round, (Leg) 1 1⁄4 -1 3⁄4 1 3⁄4-up 41

363 Leg, TBS, 4-Parts 26-34 34-up 41

363A Leg, TBS, 3-Parts 3-5 18-25 25-up 41

363B Leg, BHS, 3-Parts 12-17 17-up 41

363C Leg, Bottom (Outside), Heel 1 1⁄2-3 2 1⁄2 -up 41

388 Bones, Mixed Amount as Specified 42
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Food Service Cuts

Item # Product Name Weight Ranges (Pounds) Page #

A B C

389 Bones, Marrow Amount as Specified 42

393 Flank Steak 1⁄2 - 3⁄4 3⁄4-up 42

394 Rose Meat (IM) Amount as Specified 42

395 Veal for Stewing Amount as Specified 43

395A Veal for Kabobs Amount as Specified 43

396 Ground Veal Amount as Specified 43

396A Ground Veal and Soy Protein Product Amount as Specified 44

396B Veal Patty Mix Amount as Specified 45

397 Ground Veal, Special Amount as Specified 45

397A Ground Veal and Soy Protein Product, 

Special

Amount as Specified 46

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

Food Service Cuts

Item # Product Name Weight Ranges 

(Ounces)

Page #

1300 Cubed Steak 2-8 oz. 46

1301 Cubed Steak, Special 2-8 oz. 46

1302 Cutlets, (Scallopini), Boneless 2-6 oz. 46

1302A Veal Slices, Boneless 2-6 oz. 47

1303 Veal Medallions 2-6 oz. 47

1304 Veal for Stir-Fry 2-6 oz. 47

1306 Rack, Rib Chops, 7-Ribs 8-16 oz. 48

1306A Rack, Rib Chops, 6-Ribs 8-16 oz. 48

1306B Rack, Rib Chops, Cap-Off, 7-Ribs 8-16 oz. 48

1306C Rack, Rib Chops, Cap-Off, 6-Ribs 8-16 oz. 48

1306D Rack, Rib Chops, Frenched, 7-Ribs 8-16 oz. 49

1306E Rack, Rib Chops, Frenched, 6-Ribs 8-16 oz. 49

1309 Chuck, Shoulder Arm Chops 14-24 oz. 49

1309A Chuck, Shoulder Blade Chops 14-24 oz. 50

1312 Osso Buco, Foreshank 8-20 oz. 50

1332 Loin Chops 8-16 oz. 50

1337 Osso Buco, Hindshank 8-20 oz. 50

1337A Osso Buco, Hindshank, Center-Cut 8-20 oz. 51

1338 Veal Steak, Flaked and Formed, Frozen 3-8 oz. 51

1338A Veal Steak, Flaked and Formed, Breaded, Frozen 3-8 oz. 51

1338B Veal Steak, Sliced and Formed, Frozen 1-6 oz. 51

1349B Leg, Top Round (Inside), Cap-Off, Cutlets (Scallopini), Boneless 2-6 oz. 51

1396 Ground Veal Patties 2-8 oz. 52

1396A Ground Veal and Soy Protein Product Patties 2-8 oz. 52

1396B Veal Patties 2-8 oz. 52

1397 Ground Veal Patties, Special 2-8 oz. 52

1397A Ground Veal and Soy Protein Product Patties, Special 2-8 oz. 52
13

3.7 Netting and Tying

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

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

for such items as needed.

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

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

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

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

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

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

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

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

tying material must be included along with packaging materials when determining 

tare weight.

3.8 Packaging and Packing

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

3.9 Quality Assurance

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

and lot acceptance criteria in terms of acceptable AQLs. 

4.0 USDA Certification Verification

4.1 Contact Information

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

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

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

https://www.ams.usda.gov/sites/default/files/media/QualityAssuranceProvisionsIMPS.pdf, 

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

contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250

Phone: (202) 720-5705

5.0 Material Requirements

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

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

accordance with the IMPS QAP.

6.0 Quality

6.1 Excellent Condition

All product offered as meeting the specification requirements must be in excellent 
14

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

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

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

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

andnaturally exposed lean surfaces must show no more than slight darkening or 

discoloration due to dehydration, aging, and/or microbial activity. The fat must show 

no more than very slight discoloration due to oxidation or microbial activity. No odors 

foreign to freshmeat must be present. Changes in color and odors characteristically

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

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

must be maintained inexcellent condition through processing, storage, and transit.

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

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

such cuts show no evidence of deterioration. Unless otherwise specified, portion cut 

items must maintain their approximate original shape. Products thus produced must

be packaged, packed, and returned promptly to the freezer.

6.2 Lean Quality

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

All Veal must be free of bruises, blood clots, bloody tissue, blood discoloration, exposed 

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

conditions which would negatively affect the use of the product.

Veal cuts must be free of dislocated or enlarged joints or other malformations of the 

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

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

6.3 Workmanship

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

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

fat, or bone must be removed or included from an adjacent cut.

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

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

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

the length ofthe cut being sliced or portioned.

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

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

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

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

6.4 Fat Trimming

Trimming of external fat must be accomplished by smoothly removing the fat 

following the contour of the underlying muscle surface. Beveling of the edges only is 

not acceptable. Two terms used for describing fat limitations are: (1) maximum fat 

thickness at any one point and (2) average fat thickness. Fat thickness requirements 
15

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 and Denuded

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

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

remaining "flake" fat NTE 1.0 inch (25 mm) in the longest dimension and/or 0.125 

inch (3 mm) in depth at any point. The term "denuded" implies all surface fat is

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

exposed with remaining "flake" fat NTE 1.0 inch (25 mm) in any dimension and/or

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

6.4.2 Peeled and Denuded, Surface Membrane Removed

Peeled/denuded, surface membrane removed requires the surface membrane 

("silver" or "blue" tissue) to be removed (skinned); the resulting cut surface must

expose at least 90 percent lean with remaining "flake" fat NTE 0.125 inch (3 mm) in 

depth.

6.4.3 Cuts and Roast Items

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

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

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

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

areas only. The average must be determined by evaluating the amount of surface 

area that each thickness represents (e.g., if one third of the fat surface was 0.2 inch 

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

average would be 0.3 inch).

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

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

actual fat thickness and accounts for any natural depression or seam which could 

affect the measurement.

6.4.4 Bridging and Planing

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

depression which is more than 0.75 inch (19 mm) in width is considered (this method is 

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

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

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

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

above a natural depression in a muscle and fat occurring between adjacent muscles.
16

6.4.5 Diced and Portion-Cut Items

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

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

or portion-cut which have the thickest amount of fat and measuring the thickness

(depth) of fat in these areas. The average fat thickness is evaluated by visually 

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

these areas. The average must be determined by evaluating the amount of surface 

area that each thickness represents.

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

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

thickness. For chop items, the bridging and/or the planing methods must be applied 

to take into account any natural depression occurring in a muscle and/or when a 

seam of fat occurs between adjacent muscles.

6.4.6 Seam Fat

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

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

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

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

visually determining the various areas of seam fat and taking multiple measurements 

in these areas. The average must be determined by evaluating the areas that each 

thickness (width) represents.

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

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

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

Seam fat must be evaluated no closer than 0.75 inch (19 mm) from the contour 

(projectedperimeter when symmetrically formed or unformed) of the outer edge of 

the chop.

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

Membrane Removed are specified, the bridging method must be used for evaluating 
17

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 must remove materials that are objectionable and will have a 

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

must be excluded:

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

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

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

▪ White fibrous – Shoulder tendon, elbow tendon, silver skin (outside 

round), sacrociatic ligament, opaque periosteum, serous membrane 

(peritoneum), tendinous ends of shanks, gracilis membrane, 

patellar ligament (associated with the stifle joint), and achilles 

tendon.

▪ Yellow elastin – Back strap and abdominal tunic.
18

7.0 Diagrams

7.1 Veal Side Skeletal Diagram
19

7.2 Primal Separation Diagrams

7.2.1 Loin-Leg Separation

A. Gluteus medius

B. Longissmus dorsi

C. Multifidus dorsi

D. Psoas major

E. Psoas minor

F. Iliacus

G. Obliquus abdominis interni

H. Obliquus abdominis externi
20

7.2.2 Loin-Rack Separation

A. Spinalis dorsi

B. Longissmus dorsi

C. Multifidus dorsi

D. Diaphragm

E. Longissimus costarum

F. Intercostales interni

G. Intercostales externi

H. Serratus dorsalis-anterior
21

7.2.3 Rack-Chuck Separation

A. Splenius

B. Multifidus dorsi

C. Spinalis dorsi

D. Complexus

E. Longissimus 

F. Longissimus costarum

G. Serratus dorsalis-anterior

H. Rhomboideus

I. Subscapularis

J. Serratus ventralis

K. Trapezius

L. Infraspinatus

M. Triceps brachii 
22

7.2.4 Chuck-Breast Separation

A. Brachiocephalicus

B. Brachialis

C. Triceps brachii – lateral head

D. Triceps brachii – long head

E. Biceps brachii

F. Coracobrachialis

G. Pectoralis profundi

H. Tensor fasciae antibrachii

I. Sternocephalicus

J. Pectoralis superficialis

K. Intercostales externi

L. Intercostales interni

M. Serratus ventralis
23

8.0 Cut Descriptions

8.1 Myology

A reference for identification of muscles is the University of Nebraska’s "Bovine 

Myology & Muscle Profiling" Web site (http://bovine.unl.edu) funded by the Beef 

Checkoff and produced by the National Cattlemen’s Beef Association 

(www.beef.org).

8.2 Foodservice and Retail Cut Descriptions

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

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

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

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

Identity Standards (URMIS). 

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

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

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

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

included in the Common Name. 

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

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

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

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

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

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

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

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

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

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

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

provided in Section 8.4.

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

Item Number 300, UPC 2771 – Carcass

This item is the unsplit carcass with not more than two tail vertebrae remaining 

attached. The hanging tender and diaphragm may be removed, but, if remaining, the 

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

Item Number 303, UPC 2630 – Side

A side consists of one half of the carcass and is produced by splitting the carcass 

through the vertebral column (backbone), exposing the spinal cord groove at least 75 
24

percent of the length of the side. The hanging tender and the diaphragm may be 

removed, but, if not removed, the membranous portion of the diaphragm shall be 

trimmed close to the lean.

Item Number 304, UPC 2772 – Foresaddle, 11-Ribs

This item is the anterior portion of the carcass after removal of the hindsaddle by a 

cut following the natural curvature between the 11th and 12th ribs, with the 1st 

through the 11th ribs remaining with the foresaddle. The diaphragm may be 

removed, but, if not removed, the membranous portion shall be trimmed close to the 

lean.

Item Number 304A, UPC 2631 – Forequarter, 11-Ribs

This item is the anterior portion of Item Number 303 after the removal of Item Number

330A - Hindquarter, second Ribs or one-half of Item Number 304 - Foresaddle, 11 Ribs. 

The diaphragm may be removed, but, if not removed, the membranous portion shall be 

trimmed close to.

Item Number 304B, UPC 2773 – Full Front

This item is derived from the anterior portion of the foresaddle (or side) and shall 

include the square-cut chuck with the brisket and foreshank intact. The full front is 

separated from the foresaddle or side by a straight cut between the fourth and fifth

ribs.

Option # Description

1 The purchaser may specify that the front contain 5 ribs and be separated 

from the foresaddle or side between the 5th and 6th ribs.

Item Number 306, UPC 2655 – Rack, 7-Ribs

URMIS Common Name: Rib Rack

URMIS Characteristics: Veal, Bone-In, 7-Ribs

This item is prepared from Item Number 304A and shall have seven ribs (ribs 5 - 11). 

The chuck and breast are removed by two straight cuts. The chuck is removed by a 

straight cut between the fourth and fifth ribs. The breast is removed by a straight cut 

across the ribs, that is not more than 4.0 inches (10.0 cm) from the outer tip of the M. 

longissimus dorsi (ribeye muscle). The ribeye muscle shall be approximately equal to or 

larger than the M. complexus on the cut surface of the chuck end. Purchaser may 

request this item be unsplit, which would be derived from Item Number 304.
25

Item Number 306A, UPC 2774 – Rack, 6-Ribs

URMIS Common Name: Rib Rack

URMIS Characteristics: Veal, Bone-In, 6-Ribs

This item is prepared from Item Number 304A and shall have six ribs (ribs 6 - 11). The 

chuck and breast are removed by two straight cuts. The chuck is removed by a cut 

between the fifth and sixth ribs. The breast is removed by a straight cut across the ribs 

that is not more than 4.0 inches (10.0 cm) from the outer tip of the M. longissimus dorsi. 

The M. longissimus dorsi shall be approximately twice as large as the M. complexus on 

the cut surface of the chuck end. Purchaser may request this item be unsplit, which 

would be derived from Item Number 304.

Item Number 306B, UPC 2775 – Rack, Chop-Ready, 7-Ribs

URMIS Common Name: Rib Rack

URMIS Characteristics: Veal, Bone-In, Trimmed, 7-Ribs

This item is a single rack as described in Item Number 306. The chine (vertebrae), 

feather bones, blade bone, related cartilage, and backstrap as well as the lifter muscles 

(M. trapezius, M. infraspinatus, M. latissimus dorsi, M. rhomboideus, M. subscapularis) 

shall be excluded. “Chop-Ready” may also be referred to as “Ready-To-Slice”.

Item Number 306C, UPC 2776 – Rack, Chop-Ready, 6-Ribs

URMIS Common Name: Rib Rack

URMIS Characteristics: Veal, Bone-In, Trimmed, 6-Ribs

This item is as described in Item Number 306A. In addition, the chine, feather bones, 

blade bone, related cartilage, and backstrap as well as the lifter muscles (M. trapezius, 

M. infraspinatus, M. latissimus dorsi, M. rhomboideus, M. subscapularis) shall be 

excluded. “Chop-Ready” may also be referred to as “Ready-To-Slice.”

Item Number 306D, UPC 2777 – Rack, Chop-Ready, 7-Ribs, Frenched

URMIS Common Name: Rib Rack

URMIS Characteristics: Veal, Bone-In, Frenched, 7-Ribs

This item is as described in Item Number 306B except that the breast side of the ribs

shall be frenched (removal of the intercostal meat and lean and fat between and over the

ribs). Exposed portions of the rib bones shall not exceed 1.5 inches (4 cm) and the 

remaining intercostal meat and lean and fat over the rib bones shall not exceed 2.5 

inches (6 cm) from the ventral edge of the M. longissimus dorsi. “Chop-Ready” may also

be referred to as “Ready-To-Slice.”
26

Item Number 306E, UPC 2778 – Rack, Chop-Ready, 6-Ribs, Frenched

URMIS Common Name: Rib Rack

URMIS Characteristics: Veal, Bone-In, Frenched, 6-Ribs

This item is as described in Item Number 306C 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 the rib bones shall not exceed 1.5 inches (4 cm) and the remaining 

intercostal meat and lean and fat over the rib bones shall not exceed 2.5 inches (6 cm) 

from the ventral edge of the M. longissimus dorsi. “Chop-Ready” items may also be 

referred to as “Ready-To-Slice.”

Item Number 307, UPC 2779 – Rack, Ribeye, 7-Ribs, Boneless

URMIS Common Name: Ribeye Roll

URMIS Characteristics: Veal, Boneless, Trimmed

This item consists of the M. longissimus dorsi, M. spinalis dorsi, M. complexus and M. 

multifidus dorsi of a seven-rib rack meeting the requirements of item Number 306. The 

M. longissimus dorsi shall be approximately equal to or larger than the M. complexus on 

the cut surface of the chuck end. All other muscles, bones, cartilages, backstrap, and 

the exterior fat covering shall be removed. The seam surface overlying the M. spinalis

and M. longissimus dorsi shall be trimmed practically free of fat

Item Number 307A, UPC 2780 – Rack, Ribeye, 6-Ribs, Boneless

URMIS Common Name: Ribeye Roll

URMIS Characteristics: Veal, Boneless, Trimmed

This item consists of the M. longissimus dorsi, M. spinalis dorsi, M. complexus and M. 

multifidus dorsi of a six-rib rack meeting the requirements of item Number 306A. The M. 

longissimus dorsi shall be approximately twice as large as the M. complexus on the cut 

surface of the chuck end. All other muscles, bones, cartilage, backstrap, and the 

exterior fat covering shall be removed. The seam surface overlying the M. spinalis and 

M. longissimus dorsi shall be trimmed practically free of fat.

Item Number 308, UPC 2781 – Chuck, 4-Ribs

The chuck is that portion of the forequarter remaining after removal of the rack and plate 

portion of the breast by a straight cut between the fourth and fifth ribs. The foreshank 

and brisket may either be attached or separated and packaged with the chuck. 

Purchased may request this item be unsplit. Purchaser may specify a five-rib chuck, 

and the item would be called Veal Chuck, five Ribs.”
27

Item Number 308A, UPC 2782 – Chuck, Arm, Chuck, 4-Ribs

This item is described within item Number 308 except that the brisket is removed by a 

straight cut at right angles to the rack side, passing through the cartilaginous juncture of 

the first rib and sternum. The foreshank may either be attached or separated and 

packaged with the chuck. If desired, the purchaser may request a fib rib Arm Chuck. 

Purchaser may request this item be unsplit.

Item Number 309, UPC 2635 – Chuck, Square-Cut, 4-Ribs

This item is as described in Item Number 308 except that the foreshank and brisket 

portion of the breast is removed by a straight cut perpendicular to the rack side, that 

passes through the cartilaginous juncture of the first rib and the sternum. Purchased 

may request this item be unsplit. Purchaser may specify a five-rib chuck, and the item 

would be called “Veal Chuck, Square-Cut, five Ribs”.

Item Number 309A, UPC 2783 – Chuck, Square-Cut, 4-Ribs, Boneless 

This item is prepared from Item Number 309. The shoulder clod shall be separated (with 

or without the M. supraspinatus attached) but packaged with the boneless chuck. The 

shoulder clod may be separated prior to removal of the brisket and shank. The M. 

longissimus dorsi shall be approximately equal to or larger than the M. complexus on 

the cut surface of the rack end. The deep pectoral muscle shall extend past the third rib 

mark and may extend past the fourth rib mark. All bones, cartilage, backstrap, and the 

prescapular lymph gland and surrounding fat in excess of 0.5 inch (13 mm) shall be 

removed. Purchaser may specify a five-rib chuck, and the item would be called “Veal 

Chuck, Square-Cut, Five Ribs, Boneless.”

Item Number 309B, UPC 2784 – Chuck, Square-Cut, 4-Ribs, Neck-Off, Tied, 

Boneless

This item is as described in Item Number 309B except that the neck shall be removed 

by a straight cut approximately perpendicular to the neck vertebrae along a line where 

the neck joins the shoulder. The shoulder clod shall be replaced in its natural position, 

the boneless chuck shall be rolled with the M. longissimus dorsi lengthwise of the roll, 

and the roast shall be netted or tied. When smaller roasts are specified, the boneless 

chuck shall be separated by cuts at right angles to its length. Purchaser may specify a 

five-rib chuck, and the item would be called “Veal Chuck, Square-Cut, Five Ribs, Neck 

Off, Boneless, Tied.”

Item Number 309C, UPC 2785 – Chuck, Square-Cut, Neck-Off, Arm-Out, Tied, 

Boneless

This item is as described in Item Number 309D or 309E except that the arm portion 

shall be removed, and the shoulder clod shall be separated (but packaged with the 
28

boneless chuck) and trimmed in accordance with Item Number 310B. The arm portion 

shall be removed from the blade portion (after separation of the clod) by a straight cut, 

approximately perpendicular with the rack end that is ventral to, but not more than 3.0 

inches (7.5 cm) from the M. longissimus dorsi at the rack end. The boneless blade 

portion and the shoulder clod shall be netted or tied separately and placed into the 

same container.

Item Number 309D, UPC 2786 – Chuck, Square-Cut, Clod-Out, Boneless

This item is the same as Item Number 309B or 309C, except that the shoulder clod 

(with or without the M. supraspinatus attached) shall be excluded. The boneless chuck 

shall be rolled with the M. longissimus dorsi lengthwise of the roll and netted or tied.

Item Number 309E, UPC 2787 – Veal Chuck, Cross Rib

This item is derived from a square-cut or arm chuck. The cross rib is removed from the 

chuck by (1) making a scribe cut passing across the ribs immediately ventral to the most 

ventral curvature of the cervical vertebrae and perpendicular to the posterior (rack) side, 

(2) removing the ribs and underlying muscles (M. serratus ventralis, M. Latissimis dorsi

and M. pectoral) by cutting through the natural seam overlying the teres major and 

triceps brachii muscles of the ventral portion of the outside shoulder.

Item Number 309F, UPC 2788 – Veal Chuck, Blade Half

This item is derived from a square-cut chuck and shall consist of the dorsal (blade) 

portion. The blade half is separated from the square-cut chuck by a cut passing across 

the rib bones immediately ventral to the most ventral curvature of the cervical vertebrae 

(at or dorsal to the shoulder joint).

Option # Description

1 The purchaser may specify the blade half to include the arm bone and associated 

muscles after removal of the cross-rib.

Item Number 310, UPC 2789 – Chuck, Shoulder Clod, Boneless

URMIS Common Name: Shoulder Whole

URMIS Characteristics: Veal, Boneless

This item may be prepared from any veal chuck and shall include the muscles posterior 

to the humerus (M. latissimus dorsi, M. triceps brachii group, and M. teres major), and 

both the muscles above the blade bone (M. supraspinatus, M. infraspinatus) and lateral 

to the natural seam over the deep M. pectoral and M. serratus ventralis. The shoulder 

rose or M. cutaneous trunci shall be removed when the underlying fat exceeds the 

surface fat thickness specified by the purchaser. All sides of the clod shall be trimmed 

so that the minimum thickness is not less than 0.5 inch (13 mm) at any one point. All 

bones and cartilaginous material shall be excluded and the tendons on the elbow end 
29

trimmed even with the lean. If specified, the boneless clod shall be rolled with the blade 

muscles folded over the thick end and netted or tied.

For uniformly thick roasts, the clod can be split lengthwise, the ends reversed, and the 

boned surfaces placed together and netted or tied. Smaller roast may be made by 

slicing the netted or tied clod into desired sized portions. Larger roasts may be 

produced by reversing the ends of two clods and holding the boned surfaces together 

by netting or tying.

Option 

#

Description

1 The chuck tender (M. supraspinatus) shall be excluded.

2 The clod may be cut into two pieces and packaged into the same container by separating the blade 

muscles (M. infraspinatus and M. supraspinatus) from the arm portion by cutting through the natural 

seam between the M. infraspinatus and M. triceps brachii group.

Item Number 310C, UPC 2677 – Chuck Tender (IM)

URMIS Common Name: Shoulder Tender

URMIS Characteristics: Veal, Boneless

This item consists of the M. supraspinatus, which lies along the dorsal side of the 

medial ridge of the blade bone and shall be separated from adjacent muscles through 

the natural seams. The Chuck Tender is sometimes referred to as the “Mock” or 

“Scotch” Tender.

Item Number 310D, UPC 2790 – Chuck, Outside Shoulder

URMIS Common Name: Shoulder Outside

URMIS Characteristics: Veal, Bone-In

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

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

This item is prepared by cutting through the natural seam between the M. triceps brachii

and deep M. pectoral/serratus ventralis. The cut follows a natural seam to a point 

immediately to the dorsal edge of the blade cartilage. The thick end (arm end) shall 

include the shank and humerus bones and overlying lean (M. latissimus dorsi, M. 

triceps brachii group, and minor muscles associated with the humerus). The thin end 

(blade end) shall consist of the blade bone and muscles overlying the blade bone (M. 

supraspinatus, M. infraspinatus, M. latissimus dorsi) and immediately below the blade 

bone (M. subscapularis and M. teres major). The M. cutaneous (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. 

This item is commonly referred to as a “paddle.”
30

Item Number 311, UPC 2791 – Chuck, Blade Portion, Neck-Off, Boneless

URMIS Common Name: Blade Chuck Roast

URMIS Characteristics: Veal, Boneless, Trimmed

This item is as described in Item Number 309F except that the clod portion (with or 

without the M. supraspinatus) shall be excluded. Unless otherwise specified by the 

purchaser, this item shall be netted or tied, and may be made into smaller roasts.

Item Number 311A, UPC 2792 – Chuck, Inside Roll, Boneless

URMIS Common Name: Chuck Roll

URMIS Characteristics: Veal, Boneless

This is as described in Item Number 311 except that the M. supraspinatus and the M. 

trapezius (chuck cover) shall be removed. This item consists of the large muscle system 

of the blade portion that lies beneath the blade and M. trapezius consisting of the M. 

longissimus dorsi, M. complexus, M. rhomboideus, M. spinalis dorsi, M. complexus, M. 

multifidus dorsi, M. serratus ventralis, M. splenius and may contain the M. 

subscapularis. Unless otherwise specified below, the arm portion shall be removed by a 

straight cut that is at an approximate right angle to the rib end and is not more than 3.0 

inches (7.5 cm), ventral from the M. longissimus dorsi at the rack end and not more than 

4.0 inches (10 cm) from the M. complexus at the neck end.

When smaller roasts are specified, a straight cut, perpendicular to its length, shall divide 

the chuck roll into approximately equal portions. If specified by the purchaser, this item 

shall be netted or tied. The purchaser may specify alternative arm removal options:

Option 

#

Description

Maximum distance from M. longissimus on the 

rack end.

Maximum distance from the M. complexus on 

the neck end.

1 2 in. (5 cm) 3 in. (7 1⁄2 cm)

2 1 in. (2 1⁄2 cm) 2 in. (5 cm)

3 0 in. (0 cm) 1 in. (2 1⁄2 cm) 

4 The neck shall be removed by a straight cut approximately parallel to the rack end and is anterior 

to, but not more than 1⁄2 in. (13 mm) from, the M. serratus ventralis.

Item Number 311B, UPC 2793 – Chuck, Chuck Eye Roll, Boneless

URMIS Common Name: Chuck Eye Roll

URMIS Characteristics: Veal, Boneless

This item is derived from Item Number 311A with the neck removed as described in PSO

four. The chuck eye roll is the large muscle system consisting of the M. longissimus 

dorsi, M. spinalis dorsi, M. multifidus dorsi, M. splenius, M. complexus and minor 
31

muscles immediately ventral to the M. longissimus dorsi. It is separated from the inside 

roll by cutting through the natural seams. This item shall be practically free of surface

fat. All bones, cartilage, backstrap, M. rhomboideus, M. serratus ventralis, and 

intercostal meat shall not be present. If specified by the purchaser, this item may be 

netted or tied.

Item Number 311C, UPC 2645 – Chuck, Under Blade Roast, Boneless

URMIS Common Name: Chuck Center Roast

URMIS Characteristics: Veal, Boneless

The item is the remaining portion of the inside roll after removal of the chuck eye roll. It 

shall consist of the M. serratus ventralis, M. rhomboideus and M. splenius, and may 

contain the M. subscapularis. This item shall be practically free of surface fat. All bones, 

cartilage, backstrap, neck meat and intercostal meat shall be removed. If specified by 

the purchaser, this item may be netted or tied.

Item Number 312, UPC 2765 – Foreshank

URMIS Common Name: Foreshank

URMIS Characteristics: Veal, Bone-In

This item is the foreleg portion from the chuck. A cross-section of the arm bone 

(humerus) shall be exposed. The foreshank is separated from the brisket by cutting 

through the natural seam. A small portion of the M. pectoralis superficialis may remain 

attached to the foreshank

Item Number 312A, UPC 2795 – Foreshank, Center-Cut

URMIS Common Name: Foreshank Center-Cut

URMIS Characteristics: Veal, Bone-In

This item is prepared from item Number 312 by straight cuts so that the cross sections 

of the ulna and the radius are evident at both ends of the foreshank.

Item Number 313, UPC 2728 – Breast

URMIS Common Name: Breast

URMIS Characteristics: Veal, Bone-In

The breast consists of the plate and brisket portions of the forequarter (intact) and shall 

contain 11 ribs. The diaphragm may be removed, but, if present, the membranous 

portion shall be trimmed close to the lean. The heart fat shall be removed.
32

Item Number 313A, UPC 2796 – Breast, Short-Cut

URMIS Common Name: Breast

URMIS Characteristics: Veal, Bone-In, Short-Cut

This item is as described in Item Number 313 –Veal Breast, except the brisket is 

removed by a cut between the fourth and fifth ribs. The veal breast short-cut shall 

contain no more than eight rib bones.

Option # Description

1 The purchaser may specify that the ventral edge of the breast be removed by a cut that 

removes the sternum and passes through the ventral portions of the costal cartilages.

Item Number 314, UPC 2730 – Breast, With Pocket

URMIS Common Name: Breast

URMIS Characteristics: Veal, Bone-In, For Stuffing

This item is as described in Item Number 313. A pocket shall be formed by cutting 

through the flesh along the rack edge adjacent to the ribs, leaving not less than 1.0 inch 

(25 mm) or more than 1.5 inches (4 cm) of lean intact along the chuck edge, the belly 

edge, and the flank edge of the breast. There shall be no scores through the outside 

muscles covering the pocket.

Item Number 315, UPC 2797 – Brisket, Boneless

URMIS Common Name: Brisket Whole

URMIS Characteristics: Veal, Boneless

This item is derived from the anterior fourth to fifth ribs of the breast. The sternum and 

rib bones shall be removed.

Option # Description

1 The deckle (lean and fat overlying the deep pectoral muscle) shall be removed.

Item Number 315A, UPC 2798 – Brisket, Skinned, Boneless

URMIS Common Name: Brisket Whole

URMIS Characteristics: Veal, Boneless, Skinless 

This item is the same as Item Number 315 PSO one, except that all surface fat and 

overlying membrane shall be removed.
33

Option # Description

1 The superficial pectoral shall be separated (or hinged) to remove remaining seam and surface 

fat.

2 The superficial pectoral muscle is excluded.

Item Number 323, UPC 2799 – Short Ribs

URMIS Common Name: Short Ribs

URMIS Characteristic’s: Veal, Bone-In

This item is derived from the rib section of any rack and/or breast. This item shall 

contain at least one rib, including the intercostals meat and lean together with the M. 

serratus ventralis (which shall run continuous across the cut surface on at least one 

side). The purchaser may specify the rib length.

Item Number 330, UPC 2800 – Hindsaddle, 2-Ribs

The hindsaddle is the posterior portion of the carcass remaining after the removal of the 

Item Number 304 by a cut following the natural curvature between the 11th and 12th ribs, 

with the 12th and 13th ribs remaining with the hindquarter. The hanging tender and 

diaphragm may be removed, but, if present, the membranous portion shall be trimmed 

close to the lean.

Item Number 330A, UPC 2632 – Hindquarter, 2-Ribs

This item is prepared from Item Number 303. The hindquarter is separated from the 

forequarter by a cut following the natural curvature between the 11th and 12th ribs, with 

the 12th and 13th ribs remaining with the hindquarter. The hanging tender and 

diaphragm may be removed, but, if not removed, the membranous portion of the 

diaphragm shall be trimmed close to the lean.

Item Number 331, UPC 2801 – Loin

URMIS Common Name: Loin Whole

URMIS Characteristics: Veal, Bone-In

The loin is the anterior portion of Item Number 330A, after removal of the leg. The leg 

shall be removed by a straight cut perpendicular to the backbone through a point 

immediately anterior to the hip bone, leaving no part of the hip bone cartilage on the 

loin. Purchaser may request an unsplit loin, which would be derived from item Number 

330.
34

Item Number 332, UPC 2665 – Loin, Trimmed

URMIS Common Name: Loin Whole

URMIS Characteristics: Veal, Bone-In, Trimmed

The trimmed loin is as described in Item Number 331 except that the flank portions shall 

be removed by a straight cut that is not more than 4.0 inches (10.0 cm) from the outer 

tip of the M. longissimus dorsi (loin eye muscle). The kidneys and the kidney knobs 

shall be removed. The lumbar fat shall be trimmed so that it does not exceed 0.5 inch 

(13 mm) in thickness at the leg end. From the leg end, the fat shall be tapered down to 

the lean surface at a point not beyond 0.75 of the length of the loin. Purchaser may 

specify an unsplit loin, which would be derived from Item Number 330.

Item Number 332A, UPC 2802 – Loin, Block-Ready Trimmed

URMIS Common Name: Loin Whole

URMIS Characteristics: Veal, Bone-In, Center-Cut

This item is described in Item Number 332 except that the flank portion shall be 

excluded by a straight cut that is not more than 1 inch (2.5 cm) from the M. longissiums

dorsi on the rib and hip ends. The lumbar far shall be removed entirely, unless 

otherwise specified by the purchaser.

Item Number 333, UPC 2803 – Loin, Flap 

URMIS Common Name: Sirloin Bavette

URMIS Characteristics: Veal, Boneless

This item shall consist of the flap (M. obliquus abdominis internus) muscle that is 

ventral to the tenderloin and kidney fat. It may be removed from the hindquarter prior 

to separation of the leg, loin, and flank. The flap is separated from the flank muscle 

(M. rectus abdominis), M. transverses abdominis, and M. obliquus abdominis

externus by cutting through the natural seams. This item is sometimes referred to as 

the “Bavette.”

Item Number 334 UPC 2679 – Leg

The leg is that portion of the hindquarter remaining after the removal of Item Number 

331.
35

Item Number 335 UPC 2680 – Leg, Boneless

This item is prepared from Item No. 334. The round bone shall be removed by a cut 

through the natural seam between the top round and the sirloin tip (knuckle). The flank, 

practically all cod or udder fat, and surface fat in excess of 0.5 inch (13 mm) in 

thickness shall be removed. All bones, cartilage, lean and fat overlying the aitch bone 

(oyster), sacrosciatic ligament, the gambrel cord and the heavy connective tissue 

surrounding the kneecap shall be removed. When specified by the purchaser, this item 

may be made into smaller pieces and netted or tied as roasts. If specified as roasts, the 

shank meat shall either be folded into the femur bone cavity of a roast or left as a 

separate portion.

Item Number 336, UPC 2804 – Leg, Shank-Off, Boneless

This item is as described in Item Number 335, except that the shank shall be removed 

by a cut through the stifle joint that follows the natural seam between the shank and the 

heel. If specified by the purchaser, this item may be made into smaller pieces and 

netted or tied as roasts.

Item Number 337, UPC 2747 – Hindshank

URMIS Common Name: Hindshank

URMIS Characteristics: Veal, Bone-In

This item is prepared from Item Number 334. The hindshank shall be removed by a cut 

through the stifle joint that follows the natural seam between the shank and the heel. All 

hock bones and the gambrel cord shall be removed.

Item Number 337A, UPC 2805 – Hindshank, Center-Cut

URMIS Common Name: Hindshank Center-Cut

URMIS Characteristics: Veal, Bone-In

This item is prepared from Item Number 337 by straight cuts across the tibia and fibula 

bones at the dorsal and ventral ends of the hindshank so that the only portion of the 

hindshank remaining shall display both the tibia and fibula bones on both ends of the 

item.

Item Number 338, UPC 2867 – Trimmings

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

meets the end item requirements and is not ground or mechanically reduced in size. All 

bones, cartilage, backstrap, heavy connective tissue, and lymph glands shall be 

removed. The purchaser shall specify fat content using one of the following options. If 
36

not specified, fat content shall be verified with option two requirements.

Option 

#

Description

1 Fat content shall be declared on the product label.

2 Contractor shall submit documentation of fat analysis to purchaser.

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

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

Item Number 339, UPC 2836 – Special Trimmings

Special trimmings may be prepared from any portion of the carcass that 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 that 

have a surface area on one side which is no less than 6.0 square inches (15.0 square 

cm) and is no less than 0.3 inch (8 mm) thick at any point. All, bones, cartilage, 

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

shall be removed. Trimmings 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.

Item Number 341, UPC 2806 – Back, Trimmed

This item consists of the racks and loins attached. The legs are removed by a straight 

cut perpendicular to the backbone through a point immediately anterior to the hip bone, 

leaving no part of the hip bone cartilage on the loin. The plates and flanks are removed 

by a straight cut that is not more than 4.0 inches (10.0 cm) from the outer tip of the 

longissimus dorsi. The kidneys and kidney knobs shall be removed, and the lumbar fat 

shall be trimmed so that it does not exceed 0.5 inch (13 mm) in thickness at the leg end. 

The lumbar fat shall be tapered down to the lean surface at a point not beyond 75

percent the length of the loin portion.

The purchaser may specify the following options. If none is selected, PSO one will 

apply:

Option

#

Description

1 The chucks removed by a straight cut between the 4th and Trimmed 9-rib.

2 The chucks removed by a straight cut between the 5th and Trimmed 8-rib.

Item Number 342, UPC 2807 – Back, Strip, Boneless

URMIS Common Name: Back Strip

URMIS Characteristics: Veal, Boneless

This item is derived from the back and shall consist of the single boneless strip loin and 

the boneless rack, ribeye attached. The flanks and plates shall be removed immediately 
37

ventral to the M. longissimus dorsi. The M. longissimus dorsi shall be approximately 

equal to or larger than the M. complexus on the cut surface of the chuck end and the M. 

gluteus medius shall be present on the cut surface on the leg end. All bones, cartilage, 

backstrap, and muscles associated with the blade bone shall be removed. Unless 

otherwise specified, the strip may be partially cut (butterflied) in the center and folded, 

so that the boned surfaces are placed together, to facilitate packaging.

Item Number 344, UPC 2666 – Loin, Strip Loin, Boneless

URMIS Common Name: Strip Loin

URMIS Characteristics: Veal, Boneless

This item is prepared from Item Numbers 331 or 332.The flank edge shall be removed 

by a straight cut that is not more than 1.0 inch (25 mm) from the outer tip of the M. 

longissimus dorsi. The tenderloin, all bones and cartilage shall be removed. Surface fat 

not to exceed 0.5 inches (13 mm) at any point.

Item Number 344A, UPC 2808 – Loin, Strip Loin, Peeled, Boneless

URMIS Common Name: Strip Loin

URMIS Characteristics: Veal, Boneless, Center-Cut

This item is the same as Item Number 344, except that the fat cover is removed by 

cutting through the seamed surface overlying the M. longissimus dorsi and M. gluteus

medius.

Option 

#

Description

1 The flank edge shall be removed immediately ventral to the M. longissimus dorsi.

2 The M. multifidus dorsi (side muscle) muscle shall be removed.

Item Number 344B, UPC 2809 – Loin, Strip Loin, Special, Boneless

URMIS Common Name: Strip Loin

URMIS Characteristics: Veal, Boneless, Center-Cut, Skinless

This item is as described in Item Number 344 except that the flank is removed adjacent 

to the M. longissimus dorsi. The fat covering, thick opaque membranous "skin" surface 

of the major eye muscle, M. multifidus dorsi, and the ‘veiny’ end anterior to the M. 

gluteus medius shall be removed, leaving a smooth surface on the boneless strip loin.
38

Item Number 346, UPC 2810 – Leg, Butt Tenderloin, Trimmed

URMIS Common Name: Tenderloin Sirloin End

URMIS Characteristics: Veal, Boneless

This item is that portion of the tenderloin removed from Item Number 334 and shall 

consist of the M. psoas major, M. psoas minor, and M. iliacus. The butt tenderloin shall 

be practically free of all fat.

Item Number 346A, UPC 2811 – Leg, Butt Tenderloin, Skinned

URMIS Common Name: Tenderloin Sirloin End

URMIS Characteristics: Veal, Boneless, Skinless

This item is the same as Item Number 346 except that the psoas minor is removed and 

the principal membranous tissue over the M. psoas major shall be removed.

Item Number 347, UPC 2812 – Loin, Short Tenderloin

URMIS Common Name: Tenderloin Filet

URMIS Characteristics: Veal, Boneless

This item is that portion of the tenderloin removed from Item Number 331 or 332. 

Practically all fat and the psoas minor shall be removed. This item may also be referred 

to as a Loin, Tenderloin Tip.

Item Number 348, UPC 2826 – Tenderloin

URMIS Common Name: Tenderloin 

URMIS Characteristics: Veal, Boneless

This item is derived from Item Number 330A hindquarter prior to separation of the leg 

from the loin and shall include the M. psoas major, M. psoas minor, and M. illiacus

(wing), and may include portions of the M. obliqus abdominus internus (flap), M. 

sartorius, and M. quadratus lomborum (chain).

Option 

#

Description

1 The M. psoas minor (side muscle), M. oblique abdominus internus (flap), M. quadratus lomborum

(chain) and M. sartorius shall be removed.

Item Number 349, UPC 2813 – Leg, Top Round (Inside) Drop

URMIS Common Name: Leg Top

URMIS Characteristics: Veal, Boneless
39

The top round is prepared from any leg item, such as Item Number 334, 335, or 336, 

that meets the end item requirements. It shall consist of the M. semimembranosus, M. 

adductor, M. gracilis, and firmly attached minor muscles (M. pectineus, M. ilio-psoas, 

and M. sartorius). The top round is separated from the outside and sirloin tip (knuckle) 

portions along the natural seams. This item is also referred to as a “rough” top round.

Item Number 349A, UPC 2681 – Leg, Top Round (Inside), Cap-On, Trimmed

URMIS Common Name: Leg Top

URMIS Characteristics: Veal, Boneless, Trimmed

The top round is prepared from Item Number 334 and shall consist of the M. 

semimembranosus, M. adductor, M. gracilis, and firmly attached minor muscles (M. 

pectineus, M. ilio-psoas, and M. sartorius). Top round is separated from the outside and 

sirloin tip (knuckle) portions along the natural seams and trimmed to be practically free 

of surface fat.

Item Number 349B, UPC 2682 – Leg, Top Round (Inside), Cap-Off

URMIS Common Name: Leg Top

URMIS Characteristics: Veal, Boneless, Center-Cut

This item is as described in Item Number 349, except that the cap (M. gracilis) muscle 

and M. gracilis membrane shall be removed. This item shall be trimmed so that all 

surface fat and surface membrane is removed.

Option 

#

Description

1 The purchaser may specify that the minor muscles (M. pectineus, M. ilio-psoas, and M. sartorius) 

shall be removed along with the M. gracilis by cutting through the natural seams.

Item Number 350, UPC 2814 – Leg, Bottom (Outside), Heel-Out

URMIS Common Name: Leg Bottom

URMIS Characteristics: Veal, Boneless, Trimmed

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

femoris ishiatic head, and M. semitendinosus) portion of any IMPS boneless leg item. 

The heel (M. gastrocnemius and M. super digital flexor), sacrosciatic ligament, and 

popliteal lymph gland shall be removed by cutting through the natural seam.

Option 

#

Description

1 The eye of round (M. semitendinosus) shall be separated along the natural seam from the M. 
40

biceps femoris and excluded.

Item Number 350A, UPC 2815 – Leg, Bottom (Outside), Heel-Out, Trimmed

URMIS Common Name: Leg Bottom

URMIS Characteristics: Veal, Boneless, Center-Cut

This item is as described as in item Number 350, except that shall be prepared Fat 

Limitation Option (FLO) six, Peeled/Denuded, Surface Membrane Removed (90 percent 

lean exposed).

Item Number 351, UPC 2816 – Leg, Sirloin Tip (Knuckle)

URMIS Common Name: Leg Sirloin Tip

URMIS Characteristics: Veal, Boneless

This boneless item shall consist of the knuckle portion of any IMPS boneless leg item. 

The item shall include the M. rectus femoris, M. vastus lateralis, M. vastus medialis, and 

M. vastus intermedius and may contain a small portion of the M. sartorius. The knuckle 

is separated from the inside, outside, and top sirloin portions along the natural seams. 

The tri-tip (M. tensor fasciae latae) is excluded and left attached to the top sirloin (hip) 

by cutting through the natural seams. All bones, cartilage, silver skin, M. obliquus

abdominis internus, and tendinous ends exposing less than 75 percent lean on a crosssectional cut shall be removed.

Item Number 351A, UPC 2817 – Leg, Sirloin Tip (Knuckle), Trimmed

URMIS Common Name: Leg Sirloin Tip

URMIS Characteristics: Veal, Boneless, Center-Cut

This item is the same as Item Number 351 except that it is trimmed to Fat Limitation 

Option (FLO) six, Peeled/Denuded, Surface Membrane Removed (90 percent lean 

exposed).

Item Number 352, UPC 2818 – Leg, Hip (Sirloin Butt), Cap-Off, Tri-Tip Attached, 

Boneless

The hip is the sirloin butt portion of the leg with the tri-tip (M. tensor fasciae latae) from 

the sirloin tip firmly attached. The hip (M. gluteus medius, M. gluteus accessorius, and 

M. gluteus profundus) is removed from the boneless leg by cutting through the natural 

seam, leaving the M. biceps femoris (cap) attached to the outside leg. The tri-tip is 

separated from the knuckle the portion of leg by cutting through the natural seam and 

leaving it attached to the M. gluteus medius. All bones, cartilage, exposed lymph glands, 

tendons associated with the protuberance of the femur, heavy connective tissue 

overlying the M. tensor fasciae latae and sacrosciatic ligament shall be removed.
41

Item Number 352A, UPC 2819 – Leg, Hip (Sirloin Butt), Cap-Off, Trimmed, 

Boneless

URMIS Common Name: Top Sirloin

URMIS Characteristics: Veal, Leg, Boneless, Center-Cut

This item is as described in Item Number 352 except that the tensor fasciae latae is 

excluded, and it should be trimmed to Fat Limitation Option (FLO) six, Peeled/Denuded, 

Surface Membrane Removed (90 percent lean exposed).

Option 

#

Description

1 The M. gluteus accessorius and M. gluteus profundus shall be removed.

Item Number 353, UPC 2820 – Leg, Eye of Round (Leg)

URMIS Common Name: Leg Eye

URMIS Characteristics: Veal, Boneless

This item maybe prepared from any leg item that meets the end requirements 

described. The eye shall consist only of the M. semitendinosus that has been separated 

along the natural seam from the M. biceps femoris and other leg muscles. It shall not be 

severed on either end.

Item Number 363, UPC 2821 – Leg, TBS, 4-Parts

This item shall consist of the top, bottom, sirloin tip, and hip portions of the leg (Item 

Numbers. 349, 350, 351, and 352). Each portion shall be individually packaged and 

pack into the same container.

Item Number 363A, UPC 2683 – Leg, TBS, 3-Parts

This item shall consist of the top, bottom, and sirloin tip portions of the leg (Item 

Numbers 349, 350, and 351). Each portion shall be individually packaged and pack into 

the same container

Item Number 363B, UPC 2822 – Leg, BHS, 3-Parts

This item shall consist of the bottom, hip, and sirloin tip portions of the leg (Item 

Numbers 350, 351, and 352). Each portion shall be individually packaged and pack into 

the same container.

Item Number 363C, UPC 2823 – Leg, Bottom (Outside), Heel

URMIS Common Name: Leg Bottom

URMIS Characteristics: Veal, Boneless
42

This item consists of the heel portion (M. gastrocnemius and M. superficial digital flexor) 

of the bottom leg (gooseneck). It is separated as described in Item Number 350A.

Option 

#

Description

1 The M. superficial digital flexor shall be removed through its natural seams

Item Number 388, UPC 2901 – Bones, Mixed

URMIS Common Name: Bones

URMIS Characteristics: Veal, Bone-In

Mixed bones may include any combination of different types of bones from veal 

carcasses. Bones shall be sawed into sections or lengths to facilitate shipping and 

handling.

Item Number 389, UPC 2835 – Bones, Marrow

URMIS Common Name: Marrow Bones

URMIS Characteristics: Veal, Bone-In

Marrow bones shall be prepared from any combination of the shank, femur, or humerus 

bones of veal carcasses. The bones shall be sawed into sections or lengths to facilitate 

shipping and handling. Marrow shall be exposed on at least one end of each sawed 

section or length to qualify the bones as marrow bones.

Item Number 393, UPC 2744 – Flank Steak 

URMIS Common Name: Flank Steak

URMIS Characteristics: Veal, Boneless

This boneless item consists of the M. rectus abdominis from the flank region of the 

carcass. The flank steak is located at the cod or udder end of the flank. It is separated 

from the M. transversus abdomini, M. obliquus abdominis internus, and M. obliquus

abdominis externus through the natural seams. The item shall be prepared practically 

free of fat and membranous tissue.

Option 

#

Description

1 Purchasers may request that the flank steak be further peeled to FLO 6 and cut square on both 

ends.

Item Number 394, UPC 2824 – Rose Meat (IM)

This boneless item shall consist of the M. cutaneous trunci muscle that lies on the 
43

exterior (lateral) surface of the carcass/side, overlying the flank, plate, and shoulder 

regions. It may be removed from the side prior to fabrication into primal cuts. The rose 

meat overlying the flank region is sometimes referred to as the “elephant ear” because 

of its triangular-like shape and rose meat overlying the shoulder is sometimes referred 

to as the “shoulder rose." Rose meat has a lighter red color than most of the interior 

muscles of the carcass.

Option 

#

Description

1 Purchaser may request that this muscle be completely trimmed of all fat and connective tissue.

2 Purchaser may request the thicker portion of the rose meat that overlies the flank region.

Item Number 395, UPC 2742 – Veal for Stewing

URMIS Common Name: Stew Meat

URMIS Characteristics: Veal, Boneless

Diced meat shall be prepared from any portion of the carcass which yields product that 

meets the end-item requirements; however, shank and heel meat must be excluded. 

Dices shall be free of bones, cartilage, heavy connective tissues, and lymph glands. To 

facilitate dicing, meat may be frozen and/or tempered, one time only. The meat shall be 

either hand-diced or processed through a dicing machine (grinding is not permitted). At 

least 75 percent, by weight of the resulting dices shall be of a size equivalent to a 0.75-

inch (19 mm) to 1.5-inch (3.8 cm) cube; have no individual surface on any dice more 

than 2.5 inches (6.4 cm) in length; and not exceed 0.125-inch (3 mm) fat thickness at 

any point.

Item Number 395A, UPC 2741 – Veal for Kabobs

URMIS Common Name: Kabobs

URMIS Characteristics: Veal, Boneless

This item is as described in Item No. 395 except (unless otherwise specified) at least 90 

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

0.75-inch (19 mm) cube or not more than a 1.5-inch (4 cm) cube, and no individual 

surface shall be more than 3.0 inches (8 cm) in length. The fat thickness of the surface 

and/or seam fat shall not exceed 1/8 (3 mm) at any point. This item may also be referred 

to as “veal cubes.”

Item Number 396, UPC 2722 – Ground Veal

• Material - Ground veal shall be prepared from any portion of the carcass

(graded or ungraded). The meat shall be free of bones, cartilage, 

prefemoral, popliteal, and prescapular and other exposed lymph glands, 

heavy connective tissue, and the tendinous ends of shanks and knuckles 

to a point that exposes at least 75 percent lean on a cross-sectional cut. 

Unless otherwise specified, ground veal may be derived from previously
44

certified boneless meat that 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 veal may be chopped or machine-cut by any 

method, provided the texture and appearance of the product after final 

grinding is typical of groundveal prepared by grinding only. Unless 

otherwise specified, final grinding shall be through a plate having holes 

0.125 - inch (3 mm) in diameter. Veal may be thoroughly blended at least 

once prior to final grinding. However, the ground veal shall not be mixed 

after final grinding. Initial reduction in size, blending, and final grinding shall 

be a continuous sequence.

The purchaser may specify that product shall be coarse ground. When 

specified, the boneless meat shall be ground once through a plate having 

holes no larger than 1.0 inch (25 mm) and no smaller than 0.625 inch (16

mm) in diameter. Product name shall include "Coarse Ground.”

• Fat Content - Unless otherwise specified, the fat content shall not exceed 15

percent. However, the purchaser may specify any fat content, provided it is 

between 10 and 20 percent, and may specify discount ranges. The purchaser 

may specify that fat content may be verified by one of the following options. If 

not specified, fat content shall be verified with option 2 requirements.

Option 

#

Description

1 Fat content shall be declared on the product label.

2 Contractor shall submit documentation of fat analysis to purchaser.

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

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

Item Number 396A, UPC 2837 – Ground Veal and Soy Protein Product

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

Number 396 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 

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 ]
45

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 

deleted 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 18.00 percent; (2) the product may be tempered, but not thawed, 

prior to use; and (3) no additional water may be added.

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

Nutrition Service Regulations. To ensure compliance, the VPP 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)).

Item Number 396B, UPC 2902 – Veal Patty Mix

This item is as described in Item Number 396A except that the SPP does not need to 

meet FNS regulations.

Item Number 397, UPC 2904 – Ground Veal, Special 

This item is as described in Item Number 396 except that not less than 50 percent, by 

weight, of any combination of boneless primal rounds, loins, ribs, or square-cut chucks 

or sub-primals derived from the primal portions (e.g., chuck rolls, clods, sirloin tips, etc.) 

of the carcass shall be used. The remaining portion, not to exceed 50 percent by 

weight, may be composed of trimmings or cuts from any portion of the carcass. The 

purchaser may specify a grade requirement for the "primal" portion and/or the remaining 

portion. Formulation requirements shall be determined on a boneless basis. Primal or 

sub-primal cuts that have more than a minor amount of lean removed are not eligible for 

the primal portion.

Item Number 397A, UPC 2905 – Ground Veal and Soy Protein Product, Special

This item is as described in Item Number 397 except that soy protein product shall be 

added as described in Item Number 396A.
46

8.3 Portion and Retail Cut Descriptions

Item Number 1300, UPC 2736 – Cubed Steak

URMIS Common Name: Cubed Steak

URMIS Characteristics: Veal, Boneless

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. The steaks shall be free of heavy connective tissue, bones, cartilages and 

lymph glands. Unless otherwise specified, the steaks shall be cubed no more than two 

times. Knitting of two or more pieces and folding the meat when cubing is acceptable. 

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 from any 

point 0.5 inch (13 mm) from the outer edge. This item may be referred to as “Delicated 

Cutlets”.

Item Number 1301, UPC 2692 – Cubed Steak, Special

URMIS Common Name: Cubed Steak

URMIS Characteristics: Veal, Leg, Boneless

This item is the same as Item Number 1300 except that the steaks shall be prepared 

from any combination of lean from the leg, loin, rib, or square-cut chuck sections of the 

carcass. Knitting of two or more pieces of meat or folding of the meat is not acceptable. 

Purchaser may specify products be prepared from specific primal cuts (leg, loin, rib, or 

square-cut chuck), and product shall be labeled accordingly. This item may be referred 

to as “Delicated Cutlets, Special.”

Item Number 1302, UPC 2714 – Cutlets (Scallopini), Boneless

URMIS Common Name: Cutlets

URMIS Characteristics: Veal, Leg, Boneless

Cutlets shall be prepared from Item Number 336. The shank and heel meat shall be 

excluded. All fat and surface membranous tissue shall be removed. The muscles may 

be split length wise and sliced across the grain to obtain the specified size cutlets. If 

specified by the purchaser, each cutlet shall be mechanically tenderized one time 

(pinned, paddled, or pounded) and shall retain the original approximate shape. Knitting 

of two or more pieces or folding of the meat is not acceptable.

Item Number 1302A, UPC 2733 – Veal Slices, Boneless

URMIS Common Name: Slices

URMIS Characteristics: Veal, Boneless
47

This item shall be prepared from any combination of lean from the leg, loin, rib, or

square-cut chuck sections (excluding shank and heel meat) of the carcass which yields

product that meets the end-item requirements. The slices shall be free of heavy 

connective tissue, bones, cartilage, and lymph glands. If specified by the purchaser, 

either the raw materials or the prepared slices from the product shall be mechanically

tenderized one time (pinned, paddled, or pounded). Pressing, knitting, or folding two

pieces of meat together is not permissible. Surface and seam fat shall not exceed 0.25 

inch (6 mm) in thickness at any point. Individual slices shall remain intact when 

suspended 0.5 inches (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 slice shall not 

exceed the percentage specified by the purchaser. The purchaser may specify that 

products be prepared from specific primal cuts (leg, loin, rib, or square-cut chuck), and 

the product shall be labeled accordingly.

Item Number 1303, UPC 2831 – Veal Medallions

URMIS Common Name: Medallions

URMIS Characteristics: Veal, Boneless

Medallions are portions ranging from 2 – 4 ounces and shall be prepared from any 

combination of tender muscles throughout the carcass. All raw materials shall be 

trimmed free of all connective tissue and surface fat. Individual medallions shall consist 

of only one muscle. The purchaser may specify specific cuts or muscles that the 

medallions are derived from. Unless otherwise specified the medallions shall be derived 

from the rack (rib), loin, or sirloin butt cuts.

Item Number 1304, UPC 2737 – Veal for Stir-Fry

URMIS Common Name: Strips

URMIS Characteristics: Veal, Boneless

Veal for stir-fry shall be prepared from any portion of the carcass exclusive of shank, 

heel, and detached cutaneous muscles. The veal may be hand sliced or mechanically 

sliced (grinding is not permitted) to yield pieces that are approximately 0.5 inch in width, 

1.0-inch thickness, and 3.0-inches in length. No individual surface shall be more than 

4.0-inches in length. Slices shall be free of bone, cartilage, heavy connective tissue, and 

lymph glands. Surface and seam fat shall not exceed 0.25 inch at any point.

Option 

#

Description

1 Veal for stir-fry shall be made from raw materials that comply with fat limitations option 6, peeled, 

denuded, surface membrane removed.

The purchaser may specify one of the following tail length options for the following rack 

items. If not specified, tail length will not be more than 3.0 inches (8 cm) from the ventral 

edge of the longissimus dorsi or as specified within the item description.
48

Option 

#

Description

1 2 in. (5.0 cm)

2 1 in. (25 mm)

3 0 in. (0 mm)

Item Number 1306, UPC 2659 – Rack, Rib Chops, 7-Ribs

URMIS Common Name: Rib Chops

URMIS Characteristics: Veal, Bone-In

Rib chops shall be prepared from Item Number 306. The protruding edge of the chine 

bone shall be removed by a cut along the dorsal edge of the spinal cord groove, which 

does not score the eye muscle. Tail length shall be as specified by the purchaser.

Item Number 1306A, UPC 2832 – Rack, Rib Chops, 6-Ribs

URMIS Common Name: Rib Chops

URMIS Characteristics: Veal, Bone-In

Rib chops shall be prepared from Item Number 306A.The protruding edge of the chine 

bone shall be removed by a cut along the dorsal edge of the spinal cord groove, which 

does not score the eye muscle. Tail length shall be as specified by the purchaser.

Item Number 1306B, UPC 2833 – Rack, Rib Chops, Cap-Off, 7-Ribs

URMIS Common Name: Ribeye Chops

URMIS Characteristics: Veal, Bone-In

Rib chops shall be prepared from any bone-in, seven-rib rack item that yields product 

that meets the end-item requirements. The protruding edge of the chine bone shall be 

removed by a cut along the dorsal edge of the spinal cord groove and does not score 

the M. longissimus dorsi. The cap (blade bone, related cartilage, and muscles 

immediately above (M. trapezius, M. infraspinatus, M. latissimus dorsi) and immediately 

below (M. rhomboideus, M. subscapularis) the blade bone) shall be removed. Tail 

length shall be as specified by the purchaser.

Item Number 1306C, UPC 2840 – Rack, Rib Chops, Cap-Off, 6-Ribs

URMIS Common Name: Ribeye Chops

URMIS Characteristics: Veal, Bone-In

Rib chops shall be prepared from any bone-in, six-rib rack item that yields product that 

meets the end-item requirements. The protruding edge of the chine bone shall be 

removed by a cut along the dorsal edge of the spinal cord groove and does not score 

the eye (M. longissimus dorsi) muscle. The cap (blade bone, and muscles immediately 

above (M. trapezius, M. infraspinatus, M. latissimus dorsi) and below (M. rhomboideus, 
49

M. subscapularis) the blade bone, and related cartilage) shall be removed. Tail length 

shall be as specified by the purchaser.

Item Number 1306D, UPC 2841 – Rack, Rib Chops, Frenched, 7-Ribs

URMIS Common Name: Rib Chops

URMIS Characteristics: Veal, Bone-In, Frenched

This item is as described in Item Number 306B or 306D except that the tail length shall 

not exceed 3.0 inches (7.5 cm) from the M. longissimus dorsi. In preparing this item the 

breast side of the rib bones shall be frenched. Frenching is accomplished by the 

exclusion of the intercostal meat and the lean and fat over the ribs. When completed, 

the exposed portions of the rib bone shall not exceed 1.5 inches (4 cm) in length.

A purchaser may alternatively specify the chop to be frenched immediately ventral to 

the M. longissimus dorsi.

Item Number 1306E, UPC 2770 – Rack, Rib Chops, Frenched, 6-Ribs

URMIS Common Name: Rib Chops

URMIS Characteristics: Veal, Bone-In, Frenched

This item is as described in Item No. 306C or 306E except that the tail length shall not 

exceed 3.0 inches (8 cm) from the M. longissimus dorsi. In preparing this item the 

breast side of the rib bones shall be frenched. Frenching is accomplished by the 

exclusion of the intercostal meat and the lean and fat over the ribs. When completed, 

the exposed portions of the rib bone shall not exceed 1.5 inches (4 cm) in length. A 

purchaser may alternatively specify the chop to be frenched immediately ventral to the 

M. longissimus dorsi.

Item Number 1309, UPC 2641 – Chuck, Shoulder Arm Chops

URMIS Common Name: Arm Shoulder Steak

URMIS Characteristics: Veal, Bone-In

Arm chops are prepared from Item Number 309 or 309A. Arm chops shall contain a 

cross section of the humerus and shall be cut approximately parallel to the ventral 

(shank) side of the shoulder. The rib and blade bones and intercostal meat shall be 

removed.

Item Number 1309A, UPC 2646 – Chuck, Shoulder Blade Chops

URMIS Common Name: Blade Shoulder Steak

URMIS Characteristics: Veal, Bone-In

Blade chops are derived from the blade (dorsal) portion of Item Number 309. These 

chops shall contain a portion of the blade bone and shall be cut approximately parallel 
50

to the rib bones.

Item Number 1312, UPC 2734 – Osso Buco, Foreshank

URMIS Common Name: Foreshank Cross-Cut

URMIS Characteristics: Veal, Bone-In

This item shall be prepared from Item Number 312. The shanks shall be sliced crosssectionally into the thickness specified by the purchaser. Slices shall expose at least 75

percent lean on both sliced surfaces.

Item Number 1332, UPC 2669 – Loin Chops

URMIS Common Name: Loin Chops

URMIS Characteristics: Veal, Bone-In

Loin chops shall be prepared from a single loin, Item Number 332. The flank edge on 

individual chops shall be removed in accordance with the specified tail length options. Loin 

chops shall contain no portion of the hip bone or related cartilage. Chops which have the 

presence of the tenderloin on both sides may be referred to as “T-Bone” Chops.

The purchaser may specify one tail length option. If not specified, tail length will not be 

more than 3.0 inches (8 cm) from the ventral edge of the M. longissimus dorsi.

Option 

#

Description

1 2 in. (5.0 cm)

2 1 in. (25 mm)

3 0 in. (0mm)

Item Number 1337, UPC 2767 – Osso Buco, Hindshank

URMIS Common Name: Hindshank Cross-Cut

URMIS Characteristics: Veal, Bone-In

This item shall be prepared from Item Number 337. The shanks shall be sliced crosssectionally into the thickness specified by the purchaser. Slices shall expose at least 75

percent lean on both sliced surfaces.

Item Number 1337A, UPC 2839 – Osso Buco, Hindshank, Center Cut

URMIS Common Name: Hindshank Cross-Cut

URMIS Characteristics: Veal, Bone-In, Center-Cut

This item shall be prepared as described in Item Number 1337, except that it shall be 

derived from Item Number 337A.
51

Item Number 1338, UPC 2906 – Veal Steak, Flaked and Formed, Frozen

The steaks shall be prepared from boneless veal (or calf) that complies with the material 

requirements of Item Number 396 and shall be flaked and formed (grinding is not 

permitted). The flaking and forming process shall be in compliance with FSIS 

Regulations. Product shall comply with fat content requirements of Item Number 396. 

When specified, the flaked and formed steaks may be cubed (the term "cubed" may be 

included within the product label). The purchaser shall specify shape and weight of 

steaks.

Item Number 1338A, UPC 2907 – Veal Steak, Flaked and Formed, Breaded, Frozen

This item is as described in Item Number 1338 except that the product shall be 

breaded. The amount and application of coating and breading materials shall be in 

accordance with FSIS Regulations. The purchaser shall specify shape and weight of 

steaks.

Item Number 1338B, UPC 2838 – Veal Steak, Sliced and Formed, Frozen

The steak shall be prepared from boneless veal that complies with Item Number 339. 

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 the product label. The purchaser shall specify weight, shape, and/or thickness of 

steaks.

Item Number 1349B, UPC 2696 – Leg, Top Round (Inside), Cap-Off, Cutlets 

(Scallopini), Boneless 

URMIS Common Name: Cutlets

URMIS Characteristics: Veal, Top Leg, Boneless

This item shall be prepared from Item Number 349B. All fat and membranous tissue 

shall be removed from the muscle surfaces. If specified by the purchaser, each cutlet 

shall be cubed twice and shall retain the original approximate shape of the cut being

cubed. Knitting of two or more pieces or folding of the meat is not acceptable.

Item Number 1396, UPC 2725 - Ground Veal Patties

The patties shall be prepared from Item Number 396. The ground meat shall be 

mechanically formed into patties the size and shape specified by the purchaser. Patties 

shall be separated from each other by a means that will prevent them from sticking 

together when packaged. Patties shall be frozen unless specified fresh.

Item Number 1396A, UPC 2908 - Ground Veal and Soy Protein Product Patties

The patties shall be prepared from Item Number 396A. The patty processing
52

requirements are the same as item Number 1396.

Item Number 1396B, UPC 2842 - Veal Patties

The patties shall be prepared from Item Number 396B.

Item Number 1397, UPC 2899 - Ground Veal Patties, Special

The patties shall be prepared from Item Number 397.

Item Number 1397A, UPC 2909 - Ground Veal and Soy Protein Product Patties, 

Special

The patties shall be prepared from Item Number 397A.

8.4 Additional URMIS Descriptions

Primal/Sub-Primal UPC # URMIS Common Name URMIS Characteristics

Chuck 2639 Arm Shoulder Roast Veal, Bone-In

Chuck 2640 Arm Shoulder Roast Veal, Boneless

Chuck 2642 Arm Shoulder Steak Veal, Boneless

Chuck 2643 Arm Shoulder Steak Veal, Boneless, Thin

Chuck 2644 Blade Shoulder Roast Veal, Bone-In

Chuck 2647 Chuck Center Steak Veal, Boneless

Chuck 2648 Chuck Center Steak Veal, Boneless, Thin

Chuck 2693 Chuck Eye Chop Veal, Boneless

Chuck 2685 Short Ribs Veal, Chuck, Boneless

Chuck 2633 Shoulder Neck Roast Veal, Bone-In

Chuck - Shoulder 2769 Cubed Steak Veal, Shoulder, Boneless

Chuck - Shoulder 2675 Cubes Veal, Shoulder, Boneless

Chuck - Shoulder 2652 Cutlets Veal, Shoulder, Boneless

Chuck - Shoulder 2718 Dices Veal, Shoulder, Boneless

Chuck - Shoulder 2663 Flat Iron Steak Veal, Top Blade, Boneless

Chuck - Shoulder 2743 Kabobs Veal, Shoulder, Boneless

Chuck - Shoulder 2676 Petite Tender Veal, Shoulder, Boneless

Chuck - Shoulder 2678 Petite Tender Medallions Veal, Shoulder, Boneless

Chuck - Shoulder 2638 Shoulder Roast Veal, Boneless

Chuck - Shoulder 2634 Stew Meat Veal, Shoulder, Boneless

Chuck - Shoulder 2766 Strips Veal, Shoulder, Boneless

Rib 2658 Crown Roast Veal, Rib, Bone-In

Rib 2746 Flanken-Style Short Ribs Veal, Rib, Bone-In

Rib 2656 Rib Roast Veal, Bone-In

Rib 2661 Ribeye Chops Veal, Boneless, Thin, Trimmed

Rib 2660 Ribeye Chops Veal, Boneless, Trimmed
53

Primal/Sub-Primal UPC# URMIS Common Name URMIS Characteristics

Rib 2657 Ribeye Roast Veal, Boneless, Trimmed

Rib 2664 Short Ribs Veal, Rib, Bone-In

Loin 2667 Loin Roast Veal, Bone-In

Loin 2668 Loin Roast Veal, Boneless

Loin 2673 Tenderloin Roast Veal, Boneless

Loin 2674 Tenderloin Steak Veal, Boneless

Loin 2670 Top Loin Chops Veal, Bone-In

Loin 2671 Top Loin Chops Veal, Boneless

Loin 2672 Top Loin Chops Veal, Boneless, Thin

Loin 2827 Hanger Steak Veal, Boneless

Loin 2829 Hanging Tender Veal, Boneless

Leg 2706 Bottom Leg Roast Veal, Boneless

Leg 2707 Bottom Leg Steak Veal, Boneless

Leg 2690 Cubed Steak Veal, Bottom Leg, Boneless

Leg 2745 Cubes Veal, Leg, Boneless

Leg 2719 Cutlets Veal, Leg Bottom, Boneless

Leg 2654 Dices Veal, Leg, Boneless

Leg 2715 Eye Roast Veal, Leg, Boneless

Leg 2717 Kabobs Veal, Leg, Boneless

Leg 2711 Leg Heel Roast Veal, Boneless

Leg 2712 Leg Heel Steak Veal, Boneless

Leg 2713 Leg Heel Steak Veal, Boneless, Thin

Leg 2686 Leg Roast Veal, Bone-In

Leg 2687 Leg Roast Veal, Boneless

Leg 2694 Leg Rump Roast Veal, Bone-In

Leg 2695 Leg Rump Roast Veal, Boneless

Leg 2688 Leg Steak Veal, Bone-In

Leg 2689 Leg Steak Veal, Boneless

Leg 2691 Leg Steak Veal, Boneless, Thin

Leg 2697 Sirloin Roast Veal, Bone-In

Leg 2698 Sirloin Roast Veal, Boneless

Leg 2699 Sirloin Steak Veal, Bone-In

Leg 2700 Sirloin Steak Veal, Boneless

Leg 2701 Sirloin Steal Veal, Boneless, Thin

Leg 2708 Sirloin Tip Roast Veal, Boneless

Leg 2709 Sirloin Tip Steak Veal, Boneless

Leg 2710 Sirloin Tip Steak Veal, Boneless, Thin

Leg 2662 Stew Meat Veal, Leg, Boneless

Leg 2720 Strips Veal, Leg, Boneless

Leg 2684 Strips Veal, Top Leg, Boneless

Leg 2704 Top Leg Roast Veal, Boneless

Leg 2705 Top Leg Steak Veal, Boneless

Miscellaneous 2729 Breast Veal, Boneless, Rolled

Miscellaneous 2731 Breast Riblets Veal, Bone-in
54

Primal/Sub-Primal UPC # URMIS Common Name URMIS Characteristics

Miscellaneous 2732 Breast Riblets Veal, Boneless

Miscellaneous 2740 Cubes Veal, Boneless

Miscellaneous 2739 Dices Veal, Boneless

Miscellaneous 2735 Foreshank Veal, Boneless

Miscellaneous 2768 Foreshank End-Cut Veal, Bone-In

Miscellaneous 2764 Skirt Steak Veal, Boneless

Miscellaneous 2738 Spareribs Veal, Breast, Bone-In

9.0 Glossary

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

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

conjunction with high-velocity air movement around the product.

BHS: Acronym for Bottom, Hip (Sirloin Butt), and Sirloin Tip.

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

BRT: Acronym for Boned, Rolled and Tied (or netted).

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

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

Center Cut: Term used to indicate the interior portion of a cut after removal of outer 

edges or ends to create a more desirable, uniform portion.

Chain: The side muscle of the tenderloin.

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

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

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

and chopping.

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

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

uniformity of the adjacent cuts.

Evisceration: The process of removing the internal organs from the carcass during 

harvest. 

Frenched:The process by which the bone is exposed after removing the M. intercostales
55

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

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

addition to the above, the product must never have been frozen.

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

temperature of meat (<28oF).

IM: Acronym for Individual Muscle designating that a cut is composed of one muscle 

only.

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

quick frozen at extremely low temperatures immediately after processing.

Lateral: Away from the median plane that divides the carcass vertically into right and left 

sides. 

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.

TBS: Acronym for Top, Bottom, and Sirloin Tip.

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