Special Trim

Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point. Bones and fat surface should be removed. Most often used for further processing into ingredient beef.

Butcher's Note

Most often used for further processing.

Industry Ids ?

IMPS/NAMP - 139

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Ingredient Cuts | Primal Cut

Versatility makes these cuts ideal ingredients for dishes such as burgers, tacos and meat sauce. Perfect for breakfast, dinner and everything in-between.

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Supply Chain Ordering & Pricing Details

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Special Trim

Industry Ids ?

IMPS/NAMP - 139

Where This Cut Comes From:

Pectoral Meat

Pectoral Meat

Special Trim

Industry Ids ?

IMPS/NAMP - 139

Where This Cut Comes From:

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Pectoral Meat

Pectoral Meat