USDA IMPS – NAMP Beef Butchering Specs

The Meat Buyers Guide NAMP (National Association of Meat Purveyors) and the IMPS (Institutional Meat Purchase Specifications) use identical specs, but the IMPS is put out by a government agency and is free. Click on the USDA IMPS for Fresh Beef link to download a free Meat Buyers Guide PDF version of the Beef file which includes NAMP/IMPS item numbers, descriptions and pictures of the cuts. It will open in a new window, and it is a 2 MB file so it may take a minute to download.

To purchase the new 2010 NAMP Meat Buyer’s Guide, or the CD, visit the purchase NAMP Meat Buyer’s Guide page.

Visit the Cuts of Beef page for an index of beef primal information which is covered on this site, as well a detailed description of a variety of steak cuts.

USDA IMPS – NAMP Meat Buyer’s Guide Offal Specs

For Beef Offal Meat Buyers Guide click on USDA IMPS for Variety Meats which also includes offal for Lamb, Pork, Veal, Cured, Smoked, Sausages and other by-products.

USDA IMPS – NAMP Veal Specs

For Veal Meat Buyers Guide click on USDA IMPS for Veal.

Fresh Beef IMPS Specs Weight Range (Pounds) Item No. Description Range A Range B Range C Range D 102A Beef Forequarter, Boneless 104-125 125-146 146-168 168-up 102B Beef Forequarter, Streamlined 91-110 110-128 128-147 147-up 104 Beef Rib, Oven-Prepared, Regular 19-22 22-26 26-30 30-up 107 Beef Rib, Oven-Prepared 17-19 19-23 23-26 26-up 107A Beef Rib, Oven-Prepared, Blade Bone In 17-19 19-23 23-26 26-up 108 Beef Rib, Oven-Prepared 13-16 16-19 19-22 22-up 109 Beef Rib, Roast-Ready 14-16 16-19 19-22 22-up 109A Beef Rib, Roast-Ready, Special 14-16 16-19 19-22 22-up 109B Beef Rib, Blade Meat 3-up 109C Beef Rib, Roast-Ready, Cover Off 13-15 15-18 18-21 21-up 109D Beef Rib, Roast-Ready, Cover Off, Short Cut 12-14 14-17 17-20 20-up 109E Beef Rib, Ribeye Roll, Lip-On, Bone In 11-13 13-16 16-19 19-up 110 Beef Rib, Roast-Ready, Boneless 11-13 13-16 16-19 19-up 111 Beef Rib, Spencer Roll 10-12 12-15 15-18 18-up 112 Beef Rib, Ribeye Roll 5-6 6-8 8-10 10-up 112A Beef Rib, Ribeye Roll, Lip-On 6-7 7-9 9-11 11-up 114A Beef Chuck, Shoulder Clod Roast under-15 15-18 18-21 21-up 114B Beef Chuck, Shoulder Clod Roast, Special under-15 15-18 18-21 21-up 114C Beef Chuck, Shoulder Clod, Trimmed under-12 12-14 14-18 18-up 114D Beef Chuck, Shoulder Clod, Top Blade, Roast under-2 2-3 4-5 5-up 114E Beef Chuck, Shoulder Clod, Arm Roast under-8 8-10 10-12 12-up 115 Beef Chuck, Square-Cut, Boneless 54-65 65-77 77-88 88-up 115A Beef Chuck, Blade Portion, Boneless 22-25 25-29 29-34 34-up 115B Beef Chuck, Arm-Out, Boneless 35-40 40-47 47-55 55-up 115C Beef Chuck, Square-Cut, Neck-Off, Boneless 48-59 59-70 70-81 81-up 116 Beef Chuck, Square-Cut, Clod-Out, Boneless 40-48 48-57 57-65 65-up 116A Beef Chuck, Chuck Roll 13-15 15-18 18-21 21-up 116B Beef Chuck, Chuck Tender under-1 1-3 3-up 116C Beef Chuck, Chuck Roll, Untrimmed 16-18 18-20 20-22 22-up 116D Beef Chuck, Chuck Eye Roll Under-8 8-10 10-12 12-up 116E Beef Chuck, Under Blade Roast under-8 8-10 10-14 14-up 117 Beef Foreshank 7-8 8-10 10-12 12-up 118 Beef Brisket 14-17 17-20 20-up 119 Beef Brisket, Deckle-On, Boneless 9-10 10-12 12-14 14-up 120 Beef Brisket, Deckle-Off, Boneless 6-8 810 10-12 12-up 120A Beef Brisket, Flat Cut, Boneless 4-6 6-8 8-10 10-up 120B Beef Brisket, Point Cut, Boneless under-3 3-4 4-6 6-up 120C Beef Brisket, 2 Piece, Boneless 6-8 8-10 10-12 12-up 121 Beef Plate, Short Plate 20-27 27-31 31-35 35-up 121A Beef Plate, Short Plate, Boneless 12-14 14-16 16-18 18-up 121B Beef Plate, Short Plate, Boneless, Trimmed 8-12 12-14 14-16 16-up 121C Beef Plate, Outside Skirt (Diaphragm) 1-2 2-3 3-up 121D Beef Plate, Inside Skirt (Transversus Abdominus) 1-3 3-4 4-up 121E Beef Plate, Outside Skirt (Diaphragm) Skinned 1-2 2-3 3-up 121F Beef Plate, Short Plate, Short Ribs Removed 18-25 25-28 28-33 33-up 121G Beef Plate, Short Plate, Short Ribs Removed, Boneless 10-12 12-14 14-16 16-up 122 Beef Plate, Full 28-37 37-44 44-51 51-up 122A Beef Plate, Full, Boneless 21-27 27-29 29-32 32-up 123 Beef Short Ribs 2-3 3-4 4-5 5-up 123A Beef Short Plate, Short Ribs, Trimmed Amount As Specified 123B Beef Rib, Short Ribs, Trimmed Amount As Specified 123C Beef Rib, Short Ribs Amount As Specified 123D Beef Short Ribs, Boneless 1-2 2-3 3-4 4-up 124 Beef Rib, Back Ribs Amount As Specified 125 Beef Chuck, Armbone 77-88 88-103 103-118 118-up 126 Beef Chuck, Armbone, Boneless 59-70 70-82 82-90 90-up 126A Beef Chuck, Armbone, Clod-Out, Boneless 46-57 57-69 69-77 77-up 127 Beef Chuck, Cross-Cut 86-103 103-120 120-138 138-up 128 Beef Chuck, Cross-Cut, Boneless

68-81 81-95 95-109 109-up 130 Beef Chuck, Short Ribs

2-3 3-4 4-5 5-up 130A Beef Chuck, Short Ribs .5-1.5 1.5-2.5 2.5-3.5 3.5-up 132 Beef Triangle

107-129 129-150 150-172 172-up 133 Beef Triangle, Boneless 83-101 101-117 117-134 134-up 134 Beef Bones Amount As Specified 135 Diced Beef

Amount As Specified 135A Beef for Stewing

Amount As Specified 135B Beef for Kabobs Amount As Specified 136 Ground Beef

Amount As Specified 155A Beef Hindquarter, Boneless

90-108 108-126 126-143 143-up 155B Beef Hindquarter, Streamlined 96-115 115-134 134-152 152-up 155C Beef Hindquarter, Trimmed 110-132 132-155 155-178 178-up 157 Beef Hindshank 7-8 8-10 10-12 12-up 158 Beef Round, Primal

59-71 71-83 83-95 95-up 158A Beef Round, Diamond-Cut

63-76 76-89 89-102 102-up 159 Beef Round, Primal, Boneless 44-53 53-62 62-71 71-up 160 Beef Round, Shank-Off, Partially Boneless

47-57 57-67 67-76 76-up 160A Beef Round, Diamond-Cut, Shank-Off, Partially Bnls 50-60 60-70 70-80 80-up 160B Beef Round, Heel & Shank Out, Semi Bnls

38-46 46-54 54-60 60-up 161 Beef Round, Shank-Off, Boneless 42-51 51-62 62-71 71-up 161A Beef Round, Diamond Cut, Shank Off Bnls 44-53 53-62 62-71 71-up 161B Beef Round, Heel and Shank Off, w/o Knuckle, Bnls 30-37 37-44 44-51 51-up 163 Beef Round, Shank Off, 3-way, Bnls 41-50 50-58 58-66 66-up 163A Beef Round, Shank Off, 3-way, Untrimmed, Bnls 42-50 50-58 58-66 66-up 164 Beef Round, Rump and Shank Off 40-48 48-56 56-64 64-up 165 Beef Round, Rump and Shank Off, Bnls 35-43 43-50 50-57 57-up 165A Beef Round, Rump and Shank Off, Bnls, Special 38-46 46-54 54-60 60-up 165B Beef Round, Rump and Shank Off, Special 38-46 46-54 54-60 60-up 166 Beef Round, Rump and Shank Off, Bnls, Netted 35-43 43-50 50-57 57-up 166A Beef Round, Rump Partially Removed, Shank Off 44-52 52-61 61-70 70-up 166B Beef Round, Rump and Shank Partially Off, Handle On 44-52 52-61 61-70 70-up 167 Beef Round, Knuckle 8-9 9-11 11-13 13-up 167A Beef Round, Knuckle, Peeled 7-8 8-10 10-12 12-up 167B Beef Round, Knuckle, Full 10-12 12-14 14-16 16-up 167C Beef Round, Knuckle, Full, Peeled 9-11 11-13 13-15 15-up 167D Beef Round, Knuckle, Peeled, 2-Piece 5-7 7-9 9-12 12-up 168 Beef Round, Top (Inside) Untrimmed 14-17 17-20 20-23 23-up 169 Beef Round, Top (Inside) 14-17 17-20 20-23 23-up 169A Beef Round, Top (Inside) Cap Off 12-15 15-18 18-20 20-up 169B Beef Round, Top (Inside) Cap 1-2 2-3 3-up 170 Beef Round, Bottom (Gooseneck) 18-23 23-27 27-31 31-up 170A Beef Round, Bottom (Gooseneck) Heel Out 17-20 20-24 24-28 28-up 171 Beef Round, Bottom (Gooseneck) Untrimmed 18-21 21-25 25-29 29-up 171A Beef Round, Bottom (Gooseneck) Untrimmed, Heel Out 17-20 20-24 24-28 28-up 171B Beef Round, Outside Round 8-10 10-13 13-16 16-up 171C Beef Round, Eye of Round under-3 3-5 5-up 172 Beef Loin, Full Loin, Trimmed 30-37 37-45 45-52 52-up 172A Beef Loin, Full Loin, Diamond Cut 35-42 42-50 50-57 57-up 173 Beef Loin, Short Loin 17-24 24-30 30-35 35-up 174 Beef Loin, Short Loin, Short-cut 14-20 20-25 25-30 30-up 175 Beef Loin, Strip Loin 11-14 14-18 18-22 22-up 180 Beef Loin, Strip Loin, Boneless 8-10 10-12 12-14 14-up 181 Beef Loin, Sirloin 16-19 19-24 24-28 28-up 181A Beef Loin, Top Sirloin 11-14 14-17 17-20 20-up 182 Beef Loin, Sirloin Butt, Boneless 11-14 14-16 16-19 19-up 183 Beef Loin, Sirloin Butt, Bnls, Trimmed 9-10 10-13 13-15 15-up 184 Beef Loin, Top Sirloin Butt, Bnls 8-10 10-12 12-14 14-up 184A Beef Loin, Top Sirloin Butt, Semi Center-cut, Bnls 7-9 9-11 11-13 13-up 184B Beef Loin, Top Sirloin Butt, Center-cut, Bnls 5-7 7-9 9-11 11-up 184C Beef Loin, Top Sirloin Butt, Untrimmed, Bnls 8-10 10-12 12-14 14-up 184D Beef Loin, Top Sirloin, Cap 1-2 2-3 3-4 4-up 184E Beef Loin, Top Sirloin, 2-Pc 8-9 9-11 11-13 13-up 185 Beef Loin, Bottom Sirloin Butt, Bnls 5-6 6-7 7-8 8-up 185A Beef Loin, Bottom Sirloin Butt, Flap, Bnls 1-3 3-up 185B Beef Loin, Bottom Sirloin Butt, Ball Tip, Bnls 1.5-3 3-up 185C Beef Loin, Bottom Sirloin Butt, Tri-Tip, Bnls 1.5-3 3-up 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Bnls, Defatted 1.5-3 3-up 186 Beef Loin, Bottom Sirloin Butt, Bnls, Trimmed 2-3 3-4 4-5 5-up 189 Beef Loin, Tenderloin, Full 4-5 5-6 6-7 7-up 189A Beef Loin, Tenderloin, Full, Side Muscle On, Defatted 3-4 4-5 5-6 6-up 189B Beef Loin, Tenderloin, Full, Side Muscle On, Partially Defatted 3-4 4-5 5-6 6-up 190 Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted 2-3 3-4 4-up 190A Beef Loin, Tenderloin, Full, Side Muscle Off, Skinned 2-3 3-4 4-up 191 Beef Loin, Tenderloin, Butt 1-2 2-3 3-4 4-up 191A Beef Loin, Tenderloin, Butt, Defatted 1-2 2-3 3-4 4-up 191B Beef Loin, Tenderloin, Butt, Skinned under-2 2-3 3-up 192 Beef Loin, Tenderloin, Short 2-3 3-4 4-up 192A Beef Loin, Tenderloin, Tails Amount As Specified 193 Beef Flank, Flank Steak under-2 1-2 2-up

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