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( Click
on shapes for more info. )
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Hotel
Rack | IMPS/NAMP 306, 306A, 306B, 306C, 306D, 306E
Rib Chops |
IMPS/NAMP 1306, 1306A 1306B, 1306C, 1306D, 1306E
Ribeye, Boneless | IMPS/NAMP 307
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Loins
| IMPS/NAMP 331, 332
Loins, Boneless | IMPS/NAMP 344, 344A
Loin, Short Tenderloin | IMPS/NAMP 347
Loin Chops | IMPS/NAMP 1332 |
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Chuck,
Bone-in | IMPS/NAMP 308, 309
Chuck, Boneless | IMPS/NAMP 309B,
309D, 309G, 310, 310A, 310B, 310C, 311
Shoulder Arm or Blade Chops |
IMPS/NAMP 1309, 1309A
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Bone-in
| IMPS/NAMP 334 Boneless, Roast-ready | IMPS/NAMP 335, 336
Hindshank | IMPS/NAMP 337
Osso Buco, Hindshank | IMPS/NAMP 1337
Butt Tenderloin | IMPS/NAMP 346, 346A
Top Round | IMPS/NAMP 349, 349A
Sirloin, Cap Off, Tri-tip On | IMPS/NAMP 352
Leg TBS, 3 or 4 parts | IMPS/NAMP
363, 363A, 363B
Cutlets | IMPS/NAMP 1336, 1349A |
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Foreshank
| IMPS/NAMP 312
Breast | IMPS/NAMP 313, 314
Short Ribs | IMPS/NAMP 323 Osso Buco, Foreshank | IMPS/NAMP 1312 Brisket*
Flank* |
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IMPS
refers to the Institutional Meat Purchase Specifications.
*Cut not specified in NAMP, but available through suppliers.
Foresaddle includes:
Rack, Chuck, Breast and Foreshank.
Hindsaddle includes:
Loin and Leg.
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Other Portion
Control Cuts
Veal Cubed Steak |
IMPS/NAMP 1300, 1301
Ground Veal | IMPS/NAMP 396, 1396
Veal for Stewing, Kabobs | IMPS/NAMP 395, 395A
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CUTS OF VEAL
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Veal can be ordered as a whole carcass, foresaddle, hindsaddle, hindquarter or
forequarter, before it is further divided into primal cuts, subprimal cuts and
portion control cuts. Depending on skill level, equipment, labor and food cost
requirements, chefs can fashion these cuts themselves or purchase them
prefabricated. When purchasing cuts, always refer to the North American Meat
Processor's Association (NAMP) Meat Buyer's Guide. NAMP ordering numbers are
shown above. To purchase a copy of the Meat Buyer's Guide, call 703-758-1900.
Primal Cuts: Veal carcasses and sides are separated into four
major cuts called primals. They are the LEG, LOIN, RACK, and CHUCK. Subprimal
Cuts: Smaller, further fabricated cuts, called subprimals,are cut from the four
primal cuts, as shown above.Portion Control Cuts: Portion control cuts are
cutfrom primal or subprimal cuts to specified weights or thickness for
individual servings.
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