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It defines the IMPS document framework and the purchaser checklist, then specifies ordering data including item numbers, purchaser options, added ingredients, tenderization and aging, grade and special requirements, refrigeration state, fat limitations, cut weight/thickness/shape, and packaging and quality assurance expectations. It also covers USDA certification and verification, diagrams, cut descriptions, and a reference 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is the purpose of the Institutional Meat Purchase Specifications (IMPS) Fresh Beef Series 100?","Question",{"text":108,"@type":109},"It provides detailed requirements and guidance for procuring fresh beef products, including ordering language and technical specification elements to ensure compliance.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What key information must the purchaser specify when ordering?",{"text":113,"@type":109},"The purchaser specifies the IMPS item number and product name, applicable purchaser specified options (PSOs), added ingredients and options/modifications, and special instructions aligned with IMPS requirements.",{"name":115,"@type":106,"acceptedAnswer":116},"Which topics are included in the IMPS Fresh Beef ordering checklist?",{"text":117,"@type":109},"The checklist covers item number and special instructions, PSOs, added ingredients, mechanical tenderization and aging, grade and special requirements, refrigeration state, fat limitations, 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100  \nEFFECTIVE: November 2014  \nInstitutional Meat Purchase Specifications  \nFresh Beef-Series 100  \n\n| Contents |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n| Section | Title | Page | Section | Title | Page |\n| 1.0 | Introduction | 3 | 4.1 | Contact Information | 19 |\n| 1.1 | IMPS Documents | 3 | 5.0 | Material Requirements | 19 |\n| 1.2 | Contact Information | 3 | 6.0 | Quality | 19 |\n| 2.0 | IMPS Ordering Checklist | 4 | 6.1 | Excellent Condition | 19 |\n| 2.1 | Checklist Elements | 4 | 6.2 | Lean Quality | 20 |\n| 3.0 | Ordering Data to be Specified by the Purchaser | 4 | 6.3 | Workmanship | 20 |\n| 3.1 | Item No. , PSO’s & Special Instructions | 4 | 6.4 | Fat Trimming | 20 |\n| 3.1.1 | Abbreviations | 5 | 6.4.1 | Peeled/Denuded | 21 |\n| 3.1.2 | Added Ingredients | 5 | 6.4.2 | Peeled/Denuded, Surface Membrane Removed | 21 |\n| 3.1.3 | Mechanical Tenderization | 6 | 6.4.3 | Cuts & Roast Items | 21 |\n| 3.1.4 | Aging | 6 | 6.4.4 | Bridging & Planing | 21 |\n| 3.2 | Grade & Special Requirements | 7 | 6.4.5 | Diced & Portion-Cut Items | 22 |\n| 3.2.1 | Categories | 7 | 6.4.6 | Seam Fat | 22 |\n| 3.2.2 | Contact Information | 7 | 6.5 | Objectionable Materials | 22 |\n| 3.2.3 | Grade Designations | 8 | 6.5.1 | Specified Risk Materials | 23 |\n| 3.3 | State of Refrigeration | 8 | 7.0 | Diagrams | 24 |\n| 3.4 | Fat Limitations | 8 | 7.1 | Beef Side Skeletal Diagram | 24 |\n| 3.4.1 | Carcasses & Quarters | 8 | 7.2 | Beef Side Primal Diagram | 25 |\n| 3.4.2 | Cuts, Roasts, Diced & Special Trim Items | 8 | 7.3 | Primal Separations Diagram | 26 |\n| 3.4.3 | Portion-Cuts | 9 | 7.3.1 | Rib-Chuck Separation | 27 |\n| 3.4.4 | Comminuted Products & Trimmings | 9 | 7.3.2 | Chuck-Brisket Separation | 28 |\n| 3.4.5 | Fat Content Verification | 9 | 7.3.3 | Rib-Loin Separation | 29 |\n| 3.5 | Portion-Cut Weight, Thickness & Shape | 10 | 7.3.4 | Short Plate-Rib Separation | 30 |\n| 3.5.1 | Weight & Thickness | 10 | 7.3.5 | Short Loin-Sirloin Separation | 31 |\n| 3.5.2 | Shape | 10 | 7.3.6 | Loin-Round Separation | 32 |\n| 3.6 | Weight Range | 11 | 8.0 | Cut Descriptions | 33 |\n| 3.7 | Netting & Tying | 18 | 8.1 | Myology | 33 |\n| 3.8 | Packing & Packaging | 19 | 8.2 | Foodservice Cut Descriptions | 33 |\n| 3.9 | Quality Assurance | 19 | 8.3 | Portion Cut Descriptions | 61 |\n| 4.0 | USDA Certification & Verification | 19 | 9.0 | Glossary | 70 |\n\n1.0 Introduction  \n1.1 IMPS Documents  \nThe 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:  \n\n| General Requirements (GR) |  |\n| --- | --- |\n| \u003Cbr>Quality Assurance Provisions (QAP) |  |\n| Fresh Beef | Series 100 |\n| Fresh Lamb | Series 200 |\n| Fresh Veal and Calf | Series 300 |\n| Fresh Pork | Series 400 |\n| Cured, Cured and Smoked, and Fully Cooked Pork Products | Series 500 |\n| Cured, Dried, and Smoked Beef Products | Series 600 |\n| Variety Meats and By-Products | Series 700 |\n| Sausage Products | Series 800 |\n| Fresh Goat | Series 11 |\n\n1.2 Contact Information  \nThese specifications are recommended for use by any meat product procuring activity.  \nFor assurance that procured items comply with these detailed requirements, AMS, through its Livestock Poultry and Seed (LPS) Program’s Quality Assessment Division (QAD) provides a voluntary meat certification service and a process verification program. For labeling purposes, only producers who have meat products certified according to the IMPS or operate under an approved IMPS process verified program may use the letters \"IMPS\" on the product label. Purchasers desiring these services should contact:  \nUSDA, AMS, LPS Program , QAD  \n1400 Independence Ave, SW, Room 3932, Stop 0258  \nWashington, DC 20250  \nPhone: (202) 720-3271  \n[http://www.ams.usda.gov/AMSv1.0/QAD](http://www.ams.usda.gov/AMSv1.0/Q","cbCaibmnoC25SHko","https://ap.wps.com/l/cbCaibmnoC25SHko","pdf",1787865,71,"English","# 1.0 Introduction\n## 1.1 IMPS Documents\n## 1.2 Contact Information\n# 2.0 IMPS Ordering Checklist\n## 2.1 Checklist Elements\n# 3.0 Ordering Data to be Specified by the Purchaser\n## 3.1 Item Number, PSO’s & Special Instructions\n## 3.1.1 Abbreviations","[{\"question\":\"What is the purpose of the Institutional Meat Purchase Specifications (IMPS) Fresh Beef Series 100?\",\"answer\":\"It provides detailed requirements and guidance for procuring fresh beef products, including ordering language and technical specification elements to ensure compliance.\"},{\"question\":\"What key information must the purchaser specify when ordering?\",\"answer\":\"The purchaser specifies the IMPS item number and product name, applicable purchaser specified options (PSOs), added ingredients and options/modifications, and special instructions aligned with IMPS requirements.\"},{\"question\":\"Which topics are included in the IMPS Fresh Beef ordering checklist?\",\"answer\":\"The checklist covers item number and special instructions, PSOs, added ingredients, mechanical tenderization and aging, grade and special requirements, refrigeration state, fat limitations, portion cut attributes, weight range, netting and tying, packaging, and quality assurance elements including certification.\"}]","INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS - Fresh Beef Series 100 - Effective November 2014 | PDF",1791911772,25]