USDA IMPS – NAMP Beef Butchering Specs
The Meat Buyers Guide NAMP (National Association of Meat Purveyors) and the IMPS (Institutional Meat Purchase Specifications) use identical specs, but the IMPS is put out by a government agency and is free. Click on the USDA IMPS for Fresh Beef link to download a free Meat Buyers Guide PDF version of the Beef file which includes NAMP/IMPS item numbers, descriptions and pictures of the cuts. It will open in a new window, and it is a 2 MB file so it may take a minute to download.
To purchase the new 2010 NAMP Meat Buyer’s Guide, or the CD, visit the purchase NAMP Meat Buyer’s Guide page.
Visit the Cuts of Beef page for an index of beef primal information which is covered on this site, as well a detailed description of a variety of steak cuts.
USDA IMPS – NAMP Meat Buyer’s Guide Offal Specs
For Beef Offal Meat Buyers Guide click on USDA IMPS for Variety Meats which also includes offal for Lamb, Pork, Veal, Cured, Smoked, Sausages and other by-products.
USDA IMPS – NAMP Veal Specs
For Veal Meat Buyers Guide click on USDA IMPS for Veal.
Fresh Beef IMPS Specs |
|||||
| Weight Range (Pounds) | |||||
| Item No. | Description | Range A | Range B | Range C | Range D |
| 102A | Beef Forequarter, Boneless | 104-125 | 125-146 | 146-168 | 168-up |
| 102B | Beef Forequarter, Streamlined | 91-110 | 110-128 | 128-147 | 147-up |
| 104 | Beef Rib, Oven-Prepared, Regular | 19-22 | 22-26 | 26-30 | 30-up |
| 107 | Beef Rib, Oven-Prepared | 17-19 | 19-23 | 23-26 | 26-up |
| 107A | Beef Rib, Oven-Prepared, Blade Bone In | 17-19 | 19-23 | 23-26 | 26-up |
| 108 | Beef Rib, Oven-Prepared | 13-16 | 16-19 | 19-22 | 22-up |
| 109 | Beef Rib, Roast-Ready | 14-16 | 16-19 | 19-22 | 22-up |
| 109A | Beef Rib, Roast-Ready, Special | 14-16 | 16-19 | 19-22 | 22-up |
| 109B | Beef Rib, Blade Meat | 3-up | |||
| 109C | Beef Rib, Roast-Ready, Cover Off | 13-15 | 15-18 | 18-21 | 21-up |
| 109D | Beef Rib, Roast-Ready, Cover Off, Short Cut | 12-14 | 14-17 | 17-20 | 20-up |
| 109E | Beef Rib, Ribeye Roll, Lip-On, Bone In | 11-13 | 13-16 | 16-19 | 19-up |
| 110 | Beef Rib, Roast-Ready, Boneless | 11-13 | 13-16 | 16-19 | 19-up |
| 111 | Beef Rib, Spencer Roll | 10-12 | 12-15 | 15-18 | 18-up |
| 112 | Beef Rib, Ribeye Roll | 5-6 | 6-8 | 8-10 | 10-up |
| 112A | Beef Rib, Ribeye Roll, Lip-On | 6-7 | 7-9 | 9-11 | 11-up |
| 114A | Beef Chuck, Shoulder Clod Roast | under-15 | 15-18 | 18-21 | 21-up |
| 114B | Beef Chuck, Shoulder Clod Roast, Special | under-15 | 15-18 | 18-21 | 21-up |
| 114C | Beef Chuck, Shoulder Clod, Trimmed | under-12 | 12-14 | 14-18 | 18-up |
| 114D | Beef Chuck, Shoulder Clod, Top Blade, Roast | under-2 | 2-3 | 4-5 | 5-up |
| 114E | Beef Chuck, Shoulder Clod, Arm Roast | under-8 | 8-10 | 10-12 | 12-up |
| 115 | Beef Chuck, Square-Cut, Boneless | 54-65 | 65-77 | 77-88 | 88-up |
| 115A | Beef Chuck, Blade Portion, Boneless | 22-25 | 25-29 | 29-34 | 34-up |
| 115B | Beef Chuck, Arm-Out, Boneless | 35-40 | 40-47 | 47-55 | 55-up |
| 115C | Beef Chuck, Square-Cut, Neck-Off, Boneless | 48-59 | 59-70 | 70-81 | 81-up |
| 116 | Beef Chuck, Square-Cut, Clod-Out, Boneless | 40-48 | 48-57 | 57-65 | 65-up |
| 116A | Beef Chuck, Chuck Roll | 13-15 | 15-18 | 18-21 | 21-up |
| 116B | Beef Chuck, Chuck Tender | under-1 | 1-3 | 3-up | |
| 116C | Beef Chuck, Chuck Roll, Untrimmed | 16-18 | 18-20 | 20-22 | 22-up |
| 116D | Beef Chuck, Chuck Eye Roll | Under-8 | 8-10 | 10-12 | 12-up |
| 116E | Beef Chuck, Under Blade Roast | under-8 | 8-10 | 10-14 | 14-up |
| 117 | Beef Foreshank | 7-8 | 8-10 | 10-12 | 12-up |
| 118 | Beef Brisket | 14-17 | 17-20 | 20-up | |
| 119 | Beef Brisket, Deckle-On, Boneless | 9-10 | 10-12 | 12-14 | 14-up |
| 120 | Beef Brisket, Deckle-Off, Boneless | 6-8 | 810 | 10-12 | 12-up |
| 120A | Beef Brisket, Flat Cut, Boneless | 4-6 | 6-8 | 8-10 | 10-up |
| 120B | Beef Brisket, Point Cut, Boneless | under-3 | 3-4 | 4-6 | 6-up |
| 120C | Beef Brisket, 2 Piece, Boneless | 6-8 | 8-10 | 10-12 | 12-up |
| 121 | Beef Plate, Short Plate | 20-27 | 27-31 | 31-35 | 35-up |
| 121A | Beef Plate, Short Plate, Boneless | 12-14 | 14-16 | 16-18 | 18-up |
| 121B | Beef Plate, Short Plate, Boneless, Trimmed | 8-12 | 12-14 | 14-16 | 16-up |
| 121C | Beef Plate, Outside Skirt (Diaphragm) | 1-2 | 2-3 | 3-up | |
| 121D | Beef Plate, Inside Skirt (Transversus Abdominus) | 1-3 | 3-4 | 4-up | |
| 121E | Beef Plate, Outside Skirt (Diaphragm) Skinned | 1-2 | 2-3 | 3-up | |
| 121F | Beef Plate, Short Plate, Short Ribs Removed | 18-25 | 25-28 | 28-33 | 33-up |
| 121G | Beef Plate, Short Plate, Short Ribs Removed, Boneless | 10-12 | 12-14 | 14-16 | 16-up |
| 122 | Beef Plate, Full | 28-37 | 37-44 | 44-51 | 51-up |
| 122A | Beef Plate, Full, Boneless | 21-27 | 27-29 | 29-32 | 32-up |
| 123 | Beef Short Ribs | 2-3 | 3-4 | 4-5 | 5-up |
| 123A | Beef Short Plate, Short Ribs, Trimmed | Amount As Specified | |||
| 123B | Beef Rib, Short Ribs, Trimmed | Amount As Specified | |||
| 123C | Beef Rib, Short Ribs | Amount As Specified | |||
| 123D | Beef Short Ribs, Boneless | 1-2 | 2-3 | 3-4 | 4-up |
| 124 | Beef Rib, Back Ribs | Amount As Specified | |||
| 125 | Beef Chuck, Armbone | 77-88 | 88-103 | 103-118 | 118-up |
| 126 | Beef Chuck, Armbone, Boneless | 59-70 | 70-82 | 82-90 | 90-up |
| 126A | Beef Chuck, Armbone, Clod-Out, Boneless | 46-57 | 57-69 | 69-77 | 77-up |
| 127 | Beef Chuck, Cross-Cut | 86-103 | 103-120 | 120-138 | 138-up |
| 128 | Beef Chuck, Cross-Cut, Boneless |
68-81 | 81-95 | 95-109 | 109-up |
| 130 | Beef Chuck, Short Ribs |
2-3 | 3-4 | 4-5 | 5-up |
| 130A | Beef Chuck, Short Ribs | .5-1.5 | 1.5-2.5 | 2.5-3.5 | 3.5-up |
| 132 | Beef Triangle |
107-129 | 129-150 | 150-172 | 172-up |
| 133 | Beef Triangle, Boneless | 83-101 | 101-117 | 117-134 | 134-up |
| 134 | Beef Bones | Amount As Specified | |||
| 135 | Diced Beef |
Amount As Specified | |||
| 135A | Beef for Stewing |
Amount As Specified | |||
| 135B | Beef for Kabobs | Amount As Specified | |||
| 136 | Ground Beef |
Amount As Specified | |||
| 155A | Beef Hindquarter, Boneless |
90-108 | 108-126 | 126-143 | 143-up |
| 155B | Beef Hindquarter, Streamlined | 96-115 | 115-134 | 134-152 | 152-up |
| 155C | Beef Hindquarter, Trimmed | 110-132 | 132-155 | 155-178 | 178-up |
| 157 | Beef Hindshank | 7-8 | 8-10 | 10-12 | 12-up |
| 158 | Beef Round, Primal |
59-71 | 71-83 | 83-95 | 95-up |
| 158A | Beef Round, Diamond-Cut |
63-76 | 76-89 | 89-102 | 102-up |
| 159 | Beef Round, Primal, Boneless | 44-53 | 53-62 | 62-71 | 71-up |
| 160 | Beef Round, Shank-Off, Partially Boneless |
47-57 | 57-67 | 67-76 | 76-up |
| 160A | Beef Round, Diamond-Cut, Shank-Off, Partially Bnls | 50-60 | 60-70 | 70-80 | 80-up |
| 160B | Beef Round, Heel & Shank Out, Semi Bnls |
38-46 | 46-54 | 54-60 | 60-up |
| 161 | Beef Round, Shank-Off, Boneless | 42-51 | 51-62 | 62-71 | 71-up |
| 161A | Beef Round, Diamond Cut, Shank Off Bnls | 44-53 | 53-62 | 62-71 | 71-up |
| 161B | Beef Round, Heel and Shank Off, w/o Knuckle, Bnls | 30-37 | 37-44 | 44-51 | 51-up |
| 163 | Beef Round, Shank Off, 3-way, Bnls | 41-50 | 50-58 | 58-66 | 66-up |
| 163A | Beef Round, Shank Off, 3-way, Untrimmed, Bnls | 42-50 | 50-58 | 58-66 | 66-up |
| 164 | Beef Round, Rump and Shank Off | 40-48 | 48-56 | 56-64 | 64-up |
| 165 | Beef Round, Rump and Shank Off, Bnls | 35-43 | 43-50 | 50-57 | 57-up |
| 165A | Beef Round, Rump and Shank Off, Bnls, Special | 38-46 | 46-54 | 54-60 | 60-up |
| 165B | Beef Round, Rump and Shank Off, Special | 38-46 | 46-54 | 54-60 | 60-up |
| 166 | Beef Round, Rump and Shank Off, Bnls, Netted | 35-43 | 43-50 | 50-57 | 57-up |
| 166A | Beef Round, Rump Partially Removed, Shank Off | 44-52 | 52-61 | 61-70 | 70-up |
| 166B | Beef Round, Rump and Shank Partially Off, Handle On | 44-52 | 52-61 | 61-70 | 70-up |
| 167 | Beef Round, Knuckle | 8-9 | 9-11 | 11-13 | 13-up |
| 167A | Beef Round, Knuckle, Peeled | 7-8 | 8-10 | 10-12 | 12-up |
| 167B | Beef Round, Knuckle, Full | 10-12 | 12-14 | 14-16 | 16-up |
| 167C | Beef Round, Knuckle, Full, Peeled | 9-11 | 11-13 | 13-15 | 15-up |
| 167D | Beef Round, Knuckle, Peeled, 2-Piece | 5-7 | 7-9 | 9-12 | 12-up |
| 168 | Beef Round, Top (Inside) Untrimmed | 14-17 | 17-20 | 20-23 | 23-up |
| 169 | Beef Round, Top (Inside) | 14-17 | 17-20 | 20-23 | 23-up |
| 169A | Beef Round, Top (Inside) Cap Off | 12-15 | 15-18 | 18-20 | 20-up |
| 169B | Beef Round, Top (Inside) Cap | 1-2 | 2-3 | 3-up | |
| 170 | Beef Round, Bottom (Gooseneck) | 18-23 | 23-27 | 27-31 | 31-up |
| 170A | Beef Round, Bottom (Gooseneck) Heel Out | 17-20 | 20-24 | 24-28 | 28-up |
| 171 | Beef Round, Bottom (Gooseneck) Untrimmed | 18-21 | 21-25 | 25-29 | 29-up |
| 171A | Beef Round, Bottom (Gooseneck) Untrimmed, Heel Out | 17-20 | 20-24 | 24-28 | 28-up |
| 171B | Beef Round, Outside Round | 8-10 | 10-13 | 13-16 | 16-up |
| 171C | Beef Round, Eye of Round | under-3 | 3-5 | 5-up | |
| 172 | Beef Loin, Full Loin, Trimmed | 30-37 | 37-45 | 45-52 | 52-up |
| 172A | Beef Loin, Full Loin, Diamond Cut | 35-42 | 42-50 | 50-57 | 57-up |
| 173 | Beef Loin, Short Loin | 17-24 | 24-30 | 30-35 | 35-up |
| 174 | Beef Loin, Short Loin, Short-cut | 14-20 | 20-25 | 25-30 | 30-up |
| 175 | Beef Loin, Strip Loin | 11-14 | 14-18 | 18-22 | 22-up |
| 180 | Beef Loin, Strip Loin, Boneless | 8-10 | 10-12 | 12-14 | 14-up |
| 181 | Beef Loin, Sirloin | 16-19 | 19-24 | 24-28 | 28-up |
| 181A | Beef Loin, Top Sirloin | 11-14 | 14-17 | 17-20 | 20-up |
| 182 | Beef Loin, Sirloin Butt, Boneless | 11-14 | 14-16 | 16-19 | 19-up |
| 183 | Beef Loin, Sirloin Butt, Bnls, Trimmed | 9-10 | 10-13 | 13-15 | 15-up |
| 184 | Beef Loin, Top Sirloin Butt, Bnls | 8-10 | 10-12 | 12-14 | 14-up |
| 184A | Beef Loin, Top Sirloin Butt, Semi Center-cut, Bnls | 7-9 | 9-11 | 11-13 | 13-up |
| 184B | Beef Loin, Top Sirloin Butt, Center-cut, Bnls | 5-7 | 7-9 | 9-11 | 11-up |
| 184C | Beef Loin, Top Sirloin Butt, Untrimmed, Bnls | 8-10 | 10-12 | 12-14 | 14-up |
| 184D | Beef Loin, Top Sirloin, Cap | 1-2 | 2-3 | 3-4 | 4-up |
| 184E | Beef Loin, Top Sirloin, 2-Pc | 8-9 | 9-11 | 11-13 | 13-up |
| 185 | Beef Loin, Bottom Sirloin Butt, Bnls | 5-6 | 6-7 | 7-8 | 8-up |
| 185A | Beef Loin, Bottom Sirloin Butt, Flap, Bnls | 1-3 | 3-up | ||
| 185B | Beef Loin, Bottom Sirloin Butt, Ball Tip, Bnls | 1.5-3 | 3-up | ||
| 185C | Beef Loin, Bottom Sirloin Butt, Tri-Tip, Bnls | 1.5-3 | 3-up | ||
| 185D | Beef Loin, Bottom Sirloin Butt, Tri-Tip, Bnls, Defatted | 1.5-3 | 3-up | ||
| 186 | Beef Loin, Bottom Sirloin Butt, Bnls, Trimmed | 2-3 | 3-4 | 4-5 | 5-up |
| 189 | Beef Loin, Tenderloin, Full | 4-5 | 5-6 | 6-7 | 7-up |
| 189A | Beef Loin, Tenderloin, Full, Side Muscle On, Defatted | 3-4 | 4-5 | 5-6 | 6-up |
| 189B | Beef Loin, Tenderloin, Full, Side Muscle On, Partially Defatted | 3-4 | 4-5 | 5-6 | 6-up |
| 190 | Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted | 2-3 | 3-4 | 4-up | |
| 190A | Beef Loin, Tenderloin, Full, Side Muscle Off, Skinned | 2-3 | 3-4 | 4-up | |
| 191 | Beef Loin, Tenderloin, Butt | 1-2 | 2-3 | 3-4 | 4-up |
| 191A | Beef Loin, Tenderloin, Butt, Defatted | 1-2 | 2-3 | 3-4 | 4-up |
| 191B | Beef Loin, Tenderloin, Butt, Skinned | under-2 | 2-3 | 3-up | |
| 192 | Beef Loin, Tenderloin, Short | 2-3 | 3-4 | 4-up | |
| 192A | Beef Loin, Tenderloin, Tails | Amount As Specified | |||
| 193 | Beef Flank, Flank Steak | under-2 | 1-2 | 2-up | |
Comments from before Site Migration
Leanne – thanks for the info! A new version of the website rolls out in December (2015) and I’ll include the updated PDF download.
Hi there,
I just wanted to let you know that the link ” download a free Meat Buyers Guide PDF” is very old. It should be updated with this version https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf
Great website and very helpful!
Thank you,
Leanne Wiley
Value Added Salesperson
Frontier Meats
3801 N. Grove
Fort Worth, Texas
Office: 817.632.9721
Excellent Info!! Thanks!
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This site has tons of useful information. I’m scheduled to attend a “Beef QA Training” session this weekend, so finding this site is timely for me.
Thanks for the kudos! Hope the training weekend is informative and allows some fun time as well.