SPECIFICATIONS

When buying meat, you must indicate the following specifications:

1. Item name.

   Include IMPS/NAMPS number, if applicable.

   Example: 173 Beef Short Loin, Regular

2. Grade.

   Example: U.S. Choice

   (You may also want to specify division of grade, such as the upper half or lower half of U.S. Choice.)

3. Weight range for roasts and large cuts.

   Portion weight or thickness (not both) for steaks and chops.

4. State of refrigeration.

   Chilled or frozen.

5. Fat limitations, or average thickness of surface fat.

   Example: ¾-inch average, 1-inch maximum.

   (This does not apply to veal.)