Pectoral Meat

Also Known As: Special Trim

Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Most often used for further processing into ingredient beef.

Butcher's Note

Portion of the Brisket muscle that needs to be cooked slowly to improve tenderness.

Industry Ids ?

IMPS/NAMP - 115D

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.

Download High-Res Image Download Low-Res Image

Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

Explore This Primal

Supply Chain Ordering & Pricing Details

Locate information on Supply Chain Ordering & Pricing Details on the new tool.

VIEW TOOL