@1997 North American Meat Processors Association
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| 114 Beef Chuck, Shoulder Clod | 116A Beef Chuck, Chuck Roll | 120 Beef Brisket, Deckle-off,Boneless | 121D Beef Plate, Inside Skirt | 193 Beef Flank, Flank Steak | ||
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| 109 Beef Rib, Roast-Ready | 109D Beef Rib, Roast-ready,Cover Off, Short Cut (Export Style) | 112A Beef Rib,Ribeye,Lip-On | 1112 Beef Rib, Ribeye Roll Steak, Boneless | 1103A Beef Rib,Rib Steak, Boneless | ||
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| 180 Beef Loin, Strip Loin, boneless | 1180 Beef Loin, Strip Loin Steak, Boneless | 1173 Beef Loin, Porterhouse Steak | 189A Beef Loin, Tenderloin, Full, Side Muscle On, Defatted | 1189A Beef Loin,
Tenderloin Steak, Side
Muscle On, Defatted |
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| 1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned | 184D Beef Loin,
Top Sirloin, Cap |
1185B Beef Loin, Bottom Sirloin, Butt, Ball Tip Steak | 169 Beef Round, Top (Inside) | 1169 Beef Round,
Top (Inside)
Round Steak |
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| 166B Beef Round, Rump
and Shank Partially Off, Handle On |
170A Beef Round, Bottom(Gooseneck), Heel Out | 135A Beef for Stewing | 136 Ground Beef | 1100 Beef Cubed Steak | ||
The above cuts are a partial representation of NAMP/IMPS items.For further representation and explanation of all cuts see The Meat Buyers Guide by the North American Meat Processors Association. |
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NAMP/IMPS Number
(North American Meat Processors Association/Institutional Meat Purchase
Specifications) |
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984 W. Mac Arthur Blvd. Oakland, CA 94608 510.654.9782 Phone 510.654.9062 Fax info@mannafoodsinc.com |
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