Foodservice cuts

Except for the exclusion of certain items, the purchaser has a choice as to whether the product may be ordered to include natural juices, water or Isolated Soy Protein. The excluded items will be marked with an asterisk (*) in the Series 500 Table of Contents.

If the purchaser fails to identiy the Style of product desired when a choice is appropriate, the default is Style B, "IMPS Name," with Natural Juices.

TO BE SPECIFIED BY THE PURCHASER

Purchasers are provided with a number of different options which they may select the product best suited to their needs. Some of these options are technical, and others are a matter of choice. In some cases where the purchasers fail to make a choice, a default is specified. In other cases, the seller may exercise its own option. When options exist, buyers and sellers should reach an agreement between temselces with respect to the specifications, ordering data, and material requirements of the products expected to be purchased.

If not selected, product will be delivered Fresh.

Applied when appropriate. See Definition of Terms.

These refer to the character of the cuts used, and include references to meatiness, leanness, fat thicknesses, texture, color, absence of bruises and broken bones and skeletal condition.

The terms are considered to be interchangeable and unless specifically requested otherwise by the purchaser the product will be netted.

If artificial casings are used, the materials shall be adequate to prevent tears, holes and splits, as well as to maintain a vacuum if applicable, and strong enough to contain the product.

These requirements spell out in some detail the procedures that are to be used to cut and trim the items described in this IMPS Series. Unless otherwise described, cutting shall be made in a straight line perpendicular to the outer surface. Trimming procedures vary depending on the item involved. The maximum average fat thickness is described to be 0.25 inch (6 mm) with a maximum fat thickness at any one point to be 0.5 inch (13 mm). The Practically Free (75 percent lean exposed) definition allows a maximum of 0.25 inch (6 mm) fat. Requirements stated in the item descriptions take precedence.

Unless a purchaser would specify differently, canned items and non-smoked cooked items in plastic cooking bags, in addition to meeting PFF percentages, must also meet the following drained weight requirements:

• Pullman Cans: Drained weight not less than 97 percent of the marked net weight
• Pear Shaped Cans: Not less than 95 percent as above.
• Plastic Cooking Bags: Not less than 99 percent as above.

Describes the PFF requirements for Styles E and F and other procedures applicable when soy protein is used.

Describes the procedures and labeling requirements applicable to CN products.

May contain no added substances and the finished weight of the product may not exceed its raw, uncured weight after curing and smoking. There are no Protein Fat Free (PFF) requirements.

May have up to 15 percent shank meat. This is 3 percent more shank meat than normal in a whole ham.

Means the product is dry cured and smoked.

Meat soaked or injected with a brine solution to extend shelf life and/or to impart the flavors of the curing agents.

Cured without soaking or by injection.

A product may state that it is a certain percent fat free, such as "95 percent fat free," provided the declaration also states the exact amount of fat the product contains; as in this example, it contains 5 percent fat. The statement only relates to the fat content not the total amount of lean in the product, since the product may also contain water and seasonings.

To be considered fully cooked, the product generally must have reached a minimum internal temperature of 148°F and show product characteristics typical of a cooked product: partial bone separation, color, texture, flavor, etc.

These product labels in the order listed above indicate how much water remains in the ham after its final processing. A "HAM" only label means no water, or only a minimal naturally occurring amount of water remaining.

A fully cooked, boneless product which must have been cooked in water. May be processed either in a can or a casing.

Not to be confused with CHOPPED HAM. Though the product is similar, it may contain up to a maximum of 37 percent shank meat, which is 25 percent more than normally present in a ham.

Product that has been processed by mechanical means so that its cut surface appearance is substantially different from that expected to be seen in the usual ham product.

Honey shall be used in sufficient amounts to flavor and/or affect the appearance of the finished product.

Because added water dilutes the natural protein content of the product, FSIS requires minimum PFF percentages for hams and other cured pork products processed with the addition of added ingredients and differing amounts of water, except bacon. The product with the least water has the highest PFF percentage requirement.

Refers to a meat product packed into a long container, usually either rectangular or square shaped on its ends.

Skinned means that a specified amount or specified area of skin shall be removed. Skinless means that all the skin has been removed.

The process by which meat cuts have been exposed to the dry smoke of hardwoods, or which have had externally applied liquid smoke flavor transmitted to the product by heat transfer, or which have had liquid smoke injected into the product along with a brine solution. If injected, the item must be labeled "Smoke Flavor Added."

The method of mechanically slicing a ham while leaving the ham attached to the bone.

More than a slight color variation between two or more different muscles within a single sliced surface.

TO BE SPECIFIED BY THE PURCHASER

Not all of the ordering data options listed below are required to be specified by the purchaser. Most of the items in this series have "built in" detailed item descriptions; (for example: shape, style, etc.). However, any alternative purchaser options, including those listed below, may be specified by the purchase order as long as those options are clear and concise.

CLASS

A - Smoked (dry heat) - Baked only B - Unsmoked (moist heat) C - Browned in hot oil

NOTE: Unless specifically authorized by the purchaser, use of artificial colors in the manufacture of any sausage item shall NOT be permitted.