Foodservice Cuts

NAMP - The Meat Buyer's Guide - Weight Range

Purchaser shall 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.Foodservice Cuts Item No. 100 100A 101 102 102A 103 103A 104 107 107A 108 109 109A 109B 109C 109D 109E 110 111 112 112A 112C 112D 113 113A 113B 113C 114 114A 114B Product Name Carcass Carcass, Trimmed Side Forequarter Forequarter, Boneless Rib, Primal Rib, Regular Rib, Oven-Prepared, Regular Rib, Oven-Prepared Rib, Oven-Prepared, Blade Bone In Rib, Oven-Prepared, Boneless Rib, Roast-Ready Rib, Roast-Ready, Special Rib, Blade Meat Rib, Roast-Ready, Cover Off Rib, Roast-Ready, Cover Off, Short Cut Rib, Ribeye Roll, Lip-On, Bone In Rib, Roast-Ready, Boneless Rib, Spencer Roll Rib, Ribeye Roll Rib, Ribeye Roll, Lip-On Rib, Beef Rib, Ribeye (IM) Rib, Beef Rib Cap (IM) Chuck, Square-Cut Chuck, Square-Cut, Divided Chuck, Square-Cut, Neck-Off, Divided Chuck, Square-Cut, Neck-Off, 2 Piece, Semi Boneless Chuck, Shoulder Chuck, Shoulder Roast Chuck, Shoulder Roast, Special 13-15 12-14 11-13 11-13 10-12 5-6 6-7 4-6 1-2 66-79 66-79 35-40 33-40 13-15 15-dn 15-dn 15-18 14-17 13-16 13-16 12-15 6-8 7-9 6-8 3-4 79-93 79-93 40-47 40-46 15-18 15-18 15-18 93-106 93-106 47-55 46-50 18-21 18-21 18-21 Weight Ranges (Pounds) A 500-600 475-575 250-300 131-157 104-125 24-28 18-20 19-22 17-19 17-19 13-16 14-16 14-16 B 600-700 575-675 300-350 157-183 125-146 28-33 20-24 22-26 19-23 19-23 16-19 16-19 16-19 3-up 18-21 17-20 16-19 16-19 15-18 8-10 9-11 8-10 4-up 106-up 106-up 55-up 50-up 21-up 21-up 21-up 21-up 20-up 20-up 19-up 18-up 10-up 11-up 10-up C 700-800 675-775 350-400 183-210 146-168 33-38 24-27 26-30 23-26 23-26 19-22 19-22 19-22 D 800-up 775-up 400-up 210-up 168-up 38-up 27-up 30-up 26-up 26-up 22-up 22-up 22-up Page # 29 29 29 29 29 29 30 30 30 30 30 30 31 31 31 31 31 31 31 32 32 32 32 32 32 32 32 33 33 33

Foodservice Cuts (continued) Item No. 114C 114D 114E 114F 114G 115 115A 115B 115C 115D 116 116A 116B 116C 116D 116E 116F 116G 116H 116I 116K 117 118 119 120 120A 120B 120C 121 121A 121B 121C Product Name Chuck, Shoulder, Trimmed Chuck, Shoulder, Top Blade, Roast Chuck, Shoulder, Arm Roast Chuck, Shoulder, Tender (IM) Chuck, Shoulder, Arm, Center Cut (IM) Chuck, Square-Cut, Boneless Chuck, Blade Portion, Boneless Chuck, Arm-Out, Boneless Chuck, Square-Cut, Neck-Off, Boneless Chuck, Square-Cut, Pectoral Meat (IM) Chuck, Square-Cut, Clod-Out, Boneless Chuck, Chuck Roll Chuck, Chuck Tender Chuck, Chuck Roll, Untrimmed Chuck, Chuck Eye Roll Chuck, Under Blade Roast Chuck, Under Blade, Flat Cut (IM) Chuck, Under Blade, Center Cut (IM) Chuck, Chuck Eye (IM) Chuck, Neck Roast Chuck Roll, 3-Way Foreshank Brisket Brisket, Deckle-On, Boneless Brisket, Deckle-Off, Boneless Brisket, Flat Cut, Boneless Brisket, Point Cut, Boneless Brisket, 2 Piece, Boneless Plate, Short Plate Plate, Short Plate, Boneless Plate, Short Plate, Boneless, Trimmed Plate, Outside Skirt, (Diaphragm) 10-12 7-8 12-14 9-10 6-8 4-6 3-dn 6-8 20-27 12-14 8-12 1-2 Weight Ranges (Pounds) A 12-dn 2-dn 8-dn 0.5-dn 3-5 54-65 22-25 35-40 48-59 5-dn 40-48 13-15 1-dn 16-18 8-dn 8-dn 5-dn 7-dn 4-dn 5-dn 12-16 8-10 14-17 10-12 8-10 6-8 3-4 8-10 27-31 14-16 12-14 2-3 16-19 10-12 17-20 12-14 10-12 8-10 4-6 10-12 31-35 16-18 14-16 3-up 48-57 15-18 1-3 18-20 8-10 8-10 57-65 18-21 3-up 20-22 10-14 10-14 5-up 7-up 4-up 5-up 19-up 12-up 20-up 14-up 12-up 10-up 6-up 12-up 35-up 18-up 16-up 22-up 14-up 14-up 5-7 65-77 25-29 40-47 59-70 77-88 29-34 47-55 70-81 5-up 65-up 21-up B 12-14 2-3 8-10 C 14-18 4-5 10-12 0.5-up 7-up 88-up 34-up 55-up 81-up D 18-up 5-up 12-up Page # 33 33 34 34 34 34 34 34 34 34 34 35 35 35 36 36 36 36 36 36 36 36 37 37 37 37 37 37 37 37 37 37

Foodservice Cuts (continued) Item No. 121D 121E 121F 121G 122 122A 123 123A 123B 123C 123D 124 124A 124B 125 126 126A 127 128 130 130A 132 133 134 135 135A 135B 136 136A 136C 136D 137 137A Weight Ranges (Pounds) A Plate, Inside Skirt, (Transversus abdominis) Plate, Outside Skirt, (Diaphragm), Skinned Plate, Short Plate, Short Ribs Removed Plate, Short Plate, Short Ribs Removed, Boneless Plate, Full Plate, Full, Boneless Short Ribs Short Plate, Short Ribs, Trimmed Rib, Short Ribs, Trimmed Rib, Short Ribs Short Ribs, Boneless Rib, Back Ribs Rib, Rib Fingers Plate, Rib Fingers Chuck, Armbone Chuck, Armbone, Boneless Chuck, Armbone, Clod-Out, Boneless Chuck, Cross-Cut Chuck, Cross-Cut, Boneless Chuck, Short Ribs Chuck, Short Ribs, Boneless Triangle Triangle, Boneless Beef Bones Diced Beef Beef for Stewing Beef for Kabobs Ground Beef Ground Beef and Vegetable Protein Product Beef Patty Mix, NTE 10% Fat Pure Beef Ground Beef, Special Ground Beef and Vegetable Protein Product, Special 77-88 59-70 46-57 86-103 68-81 2-3 0.5-1.5 107-129 83-101 1-2 1-3 1-2 18-25 10-12 28-37 21-27 2-3 B 3-4 2-3 25-28 12-14 37-44 27-29 3-4 28-33 14-16 44-51 29-32 4-5 C 4-up 3-up 33-up 16-up 51-up 32-up 5-up D Page # 37 38 38 38 38 38 38 38 38 38 4-up 39 39 39 39 118-up 90-up 77-up 138-up 109-up 5-up 3.5-up 172-up 134-up 39 39 39 39 40 40 40 40 40 40 41 41 41 41 42 43 43 43 44

Product Name

Amount as Specified Amount as Specified Amount as Specified 2-3 3-4 Amount as Specified Amount as Specified Amount as Specified 88-103 70-82 57-69 103-120 81-95 3-4 1.5-2.5 129-150 101-117 103-118 82-90 69-77 120-138 95-109 4-5 2.5-3.5 150-172 117-134

Amount as Specified Amount as Specified Amount as Specified Amount as Specified Amount as Specified Amount as Specified Amount as Specified Amount as Specified Amount as Specified Amount as Specified

Foodservice Cuts (continued) Item No. 138 139 140 155 155A 157 158 158A 158B 159 160 160A 160B 161 161A 161B 163 163A 164 165 165A 165B 166 166A 166B 167 167A 167B Weight Ranges (Pounds) A B C D Page # 44 45 3-up 143-167 108-126 8-10 71-83 76-89 63-75 53-62 57-67 60-70 46-54 51-62 53-62 37-44 50-58 50-58 48-56 43-50 46-54 46-54 43-50 52-61 52-61 9-11 8-10 12-14 167-190 126-143 10-12 83-95 89-102 75-88 62-71 67-76 70-80 54-60 62-71 62-71 44-51 58-66 58-66 56-64 50-57 54-60 54-60 50-57 61-70 61-70 11-13 10-12 14-16 190-up 143-up 12-up 95-up 102-up 88-up 71-up 76-up 80-up 60-up 71-up 71-up 51-up 66-up 66-up 64-up 57-up 60-up 60-up 57-up 70-up 70-up 13-up 12-up 16-up 45 45 45 45 45 45 46 46 46 46 46 46 46 47 47 47 47 47 47 47 48 48 48 48 48 49

Product Name Beef Trimmings Special Trim, Boneless Hanging Tender Hindquarter Hindquarter, Boneless Hindshank Round, Primal Round, Diamond-Cut Round, NY Style Round, Primal, Boneless Round, Shank-Off, Partially Boneless Round, Diamond Cut, Shank Off, Partially Boneless Round, Heel and Shank Out, Semi-Boneless Round, Shank Off, Boneless Round, Diamond Cut, Shank Off, Boneless Round, Heel and Shank Off, Without Tip, Boneless Round, Shank Off, 3-Way, Boneless Round, Shank Off, 3-Way, Untrimmed, Boneless Round, Rump and Shank Off Round, Rump and Shank Off, Boneless Round, Rump and Shank Off, Boneless, Special Round, Rump and Shank Off, Boneless, Special Round, Rump and Shank Off, Boneless Round, Rump Partially Removed, Shank Off Round, Rump and Shank Partially Off, Handle On Round, Sirloin Tip Round, Tip, Peeled Round, Tip, Full Sirloin

Amount as Specified Amount as specified 3-dn 119-143 90-108 7-8 59-71 63-76 50-63 44-53 47-57 50-60 38-46 42-51 44-53 30-37 41-50 42-50 40-48 35-43 38-46 38-46 35-43 44-52 44-52 8-9 7-8 10-12

Foodservice Cuts (continued) Item No. 167C 167D 167E 167F 168 169 169A 169B 169C 169D 169E 170 170A 171 171A 171B 171C 171D 171E 171F 171G 172 172A 173 174 175 176 180 180B 181 181A 182 Product Name Round, Tip, Full Sirloin, Peeled Round, Tip, Peeled, 2-Piece Round, Sirloin Tip, Center Roast (IM) Round, Tip, Side Roast (IM) Round, Top (Inside), Untrimmed Round, Top (Inside) Round, Top (Inside), Cap Off Round, Top (Inside), Cap Round, Top (Inside), Front Side (IM) Round, Top (Inside) Soft Side Removed Round, Top (Inside), Adductor (IM) Round, Bottom (Gooseneck) Round, Bottom (Gooseneck), Heel Out Round, Bottom (Gooseneck), Untrimmed Round, Bottom (Gooseneck), Untrimmed, Heel Out Round, Outside Round Round, Eye of Round Round, Outside Round, Side Muscle Removed (IM) Round, Outside Round, Side Roast (IM) Round, Outside Round, Heel Round, Outside Round, Rump (IM) Loin, Full Loin, Trimmed Loin, Full Loin, Diamond Cut Loin, Short Loin Loin, Short Loin, Short-Cut Loin, Strip Loin Loin, Steak Tails Loin, Strip Loin, Boneless Loin, Strip Loin, Split, Boneless Loin, Sirloin Loin, Top Sirloin Loin, Sirloin Butt, Boneless Weight Ranges (Pounds) A 9-11 5-7 2-3 2-3 14-17 14-17 12-15 1-2 1-dn 15-16 5-dn 18-23 17-20 18-21 17-20 8-10 3-dn 6-8 2-3 3-5 2-3 30-37 35-42 17-24 14-20 11-14 2-3 8-10 8-10 16-19 11-14 11-14 23-27 20-24 21-25 20-24 10-13 3-5 8-12 3-5 5-7 3-5 37-45 42-50 24-30 20-25 14-18 3-5 10-12 10-12 19-24 14-17 14-16 12-14 12-14 24-28 17-20 16-19 45-52 50-57 30-35 25-30 18-22 5-up 14-up 14-up 28-up 20-up 19-up 27-31 24-28 25-29 24-28 13-16 5-up 12-up 5-up 7-up 5-up 52-up 57-up 35-up 30-up 22-up 16-19 19-22 5-up 31-up 28-up 29-up 28-up 16-up B 11-13 7-9 3-5 3-4 17-20 17-20 15-18 2-3 20-23 20-23 18-20 3-up 1-up 22-up C 13-15 9-12 5-up 4-up 23-up 23-up 20-up D 15-up 12-up Page # 49 49 49 49 49 49 50 50 50 50 50 50 50 50 50 51 51 51 51 51 51 51 51 52 52 52 53 53 53 53 54 54

Foodservice Cuts (continued) Item No. 183 184 184A 184B 184C 184D 184E 184F 185 185A 185B 185C 185D 186 188 189 189A 189B 190 190A 190B 191 191A 191B 192 192A 193 Product Name Loin, Sirloin Butt, Boneless, Trimmed Loin, Top Sirloin Butt, Boneless Loin, Top Sirloin Butt, Semi Center-Cut, Boneless Loin, Top Sirloin Butt, Center-Cut, Boneless Loin, Top Sirloin Butt, Untrimmed, Boneless Loin, Top Sirloin, Cap Loin, Top Sirloin, 2-Pc Loin, Top Sirloin, Baseball Cut (IM) Loin, Bottom Sirloin Butt, Boneless Loin, Bottom Sirloin Butt, Flap, Boneless Loin, Bottom Sirloin Butt, Ball Tip, Boneless Loin, Bottom Sirloin Butt, Tri-Tip, Boneless Loin, Bottom Sirloin Butt, Tri-Tip, Defatted Loin, Bottom Sirloin Butt, Boneless, Trimmed Loin, Tenderloin, Bone-in Loin, Tenderloin, Full Loin, Tenderloin, Full, Side Muscle On, Defatted Loin, Tenderloin, Full, Side Muscle On, Partially Defatted Loin, Tenderloin, Full, Side Muscle Off, Defatted Loin, Tenderloin, Full, Side Muscle Off, Skinned Loin, Tenderloin, Full, Side Muscle Off, Center Cut Skinned (IM) Loin, Tenderloin, Butt Loin, Tenderloin Butt, Defatted Loin, Tenderloin Butt, Skinned Loin, Tenderloin, Short Loin, Tenderloin Tails Flank, Flank Steak 1-dn Weight Ranges (pounds) A 9-10 8-10 7-9 5-7 8-10 1-2 8-9 3-dn 5-6 1-3 1.5-3 1.5-3 1.5-3 2-3 5-dn 4-5 3-4 3-4 2-3 2-3 under 2 1-2 1-2 2-dn 2-3 2-3 2-3 2-3 3-4 Amount as Specified 1-2 2-up 3-4 3-4 3-up 4-up 5-6 4-5 4-5 3-4 3-4 6-7 5-6 5-6 4-up 4-up 2-up 4-up 4-up 3-4 6-7 7-8 3-up 3-up 3-up 3-up 4-5 5-up 7-up 6-up 6-up 5-up B 10-13 10-12 9-11 7-9 10-12 2-3 9-11 C 13-15 12-14 11-13 9-11 12-14 3-4 11-13 3-up 8-up D 15-up 14-up 13-up 11-up 14-up 4-up 13-up Page # 54 54 54 54 55 55 55 55 55 55 55 55 55 55 55 56 56 56 56 56 56 56 56 56 57 57 57

Portion Cuts Item No. 1100 1101 1102 1103 1103A 1103B 1112 1112A 1112B 1112C 1114D 1114E 1116D 1116G 1116H 1121D 1121E 1123 1136 1136A 1136B 1136C 1136D 1137 1137A 1138 1138A 1138B 1139 1140 1150 1167 1167A 1167D 1167E 1167F 1169 1169A 1169C Product Name Cubed Steak Cubed Steak, Special Braising Steak, Swiss Rib, Rib Steak Rib, Rib Steak, Boneless Rib, Rib Steak, Bone In, Frenched Rib, Ribeye Roll Steak Rib, Ribeye Steak, Lip-On Rib, Ribeye Steak, Lip-On, Short Cut Rib, Ribeye Steak Chuck, Shoulder, Top Blade Steak Chuck, Shoulder, Arm Steak, Boneless Chuck, Chuck Eye Roll Steak Chuck, Under Blade, Center Cut Steak Chuck, Chuck Eye Steak Plate, Inside Skirt Steak Plate, Outside Skirt Steak, Skinned Short Ribs, Flanken Style Ground Beef Patties Ground Beef and Vegetable Protein Product Patties Beef Patties Beef Patties, NTE 10% Fat Pure Beef Patties Ground Beef Patties, Special Ground Beef and Vegetable Protein Product Patties, Special Beef Steaks, Flaked and Formed, Frozen Beef Sandwich Steaks, Flaked, Chopped, Formed, and Wafer Sliced, Frozen Beef Steaks, Sliced and Formed, Frozen Beef Slices Hanger Steaks Top Side Steak, Boneless Round, Tip Steak Round, Tip Steak, Peeled Round, Tip Steak, Peeled, Special Round, Tip, Center Steaks (IM) Round, Tip, Side Steaks (IM) Round, Top (Inside) Round Steak Beef Round, Top (Inside) Cap Off, Round Steak Beef Round Top (Inside) Round, Front Side Steak Suggested Portion Weight Range (Ounces) 3-8 3-8 4-8 8-18 4-12 3-16 4-12 4-12 4-12 4-12 4-12 4-10 4-12 4-12 4-12 4-8 4-8 3-10 Desired ounces or number per pound Desired ounces or number per pound Desired ounces or number per pound Desired ounces or number per pound Desired ounces or number per pound Desired ounces or number per pound Desired ounces or number per pound Desired ounces or number per pound Desired ounces Desired ounces Desired ounces or thickness 4-8 4-16 3-10 3-10 4-8 4-8 4-8 3-12 3-12 3-12 Page # 57 57 57 58 58 58 58 58 58 58 58 59 59 59 59 59 59 60 60 60 60 60 60 60 60 60 61 61 61 61 61 61 61 62 62 62 62 62 62

Portion Cuts (continued) Item No. 1171D 1171G 1173 1174 1179 1179A 1180 1180A 1180B 1184 1184A 1184B 1184D 1184F 1185A 1185B 1185C 1185D 1188 1189 1189A 1189B 1190 1190A 1190B 1190C Product Name Round, Outside Round, Outside Round Steaks Round, Outside Round, Rump Steak (IM) Loin, Porterhouse Steak Loin, T-Bone Steak Loin, Strip Loin Steak Loin, Strip Loin Steak, Center Cut Loin, Strip Loin Steak, Boneless Loin, Strip Loin Steak, Boneless, Center Cut Beef Loin, Strip Loin Steak, Split, Boneless Loin, Top Sirloin Butt Steak, Boneless Loin, Top Sirloin Butt Steak, Semi Center-Cut, Boneless Loin, Top Sirloin Butt Steak, Center-Cut, Boneless Loin, Top Sirloin Cap Steak, Boneless Loin, Top Sirloin, Baseball Cut Steaks Loin, Bottom Sirloin Butt, Flap Steak Loin, Bottom Sirloin Butt, Ball Tip Steak Loin, Bottom Sirloin Butt, Tri-Tip Steak Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted Loin, Tenderloin, Steak, Bone-in Loin, Tenderloin Steak Loin, Tenderloin Steak, Side Muscle On, Defatted Loin, Tenderloin Steak, Side Muscle On, Partially Defatted Loin, Tenderloin Steak, Side Muscle Off, Defatted Loin, Tenderloin Steak, Side Muscle Off, Skinned Loin, Tenderloin Steak, Center Cut, Skinned Loin, Tenderloin Tips Suggested Portion Weight Range (Ounces) 3-24 3-12 10-12 8-24 8-24 8-24 6-20 6-20 4-12 4-24 4-16 4-16 4-8 3-8 3-8 3-10 3-8 3-8 3-8 4-14 3-14 3-14 3-14 3-14 3-14 Amount as Specified Page # 62 63 63 63 63 63 63 63 64 64 64 64 64 64 64 64 65 65 65 65 65 65 65 65 65 65