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Cuts of Pork
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Food Service Cuts of Meat
The items pictured and described in this section come from The Meat Buyer's Guide. They have been selected from the Institutional Meat Purchase Specifications (IMPS) and represent the items most commonly used by foodservice establishments and institutional purchasers. The descriptions use terminology that will best identify the product in terms that will assure purchasers that they will receive merchandise meeting their expectations. Purchasers should be able to identify their purchase requirements by the item number and product name listed in The Guide. Purchasers, however, may desire additional products or ones with different specifications. Your NAMP suppliers will be pleased to assist you in meeting your requirements.
A number of products included in The Meat Buyer's Guide allow for Purchaser Specified Options (PSO). Some item descriptions list trim level requirements, or provide a number of choices, or contain other specific requirements. The Material Requirements for Pork and the General Product Requirements in this section also describe a number of general conditions affecting purchases. In addition, each species and product introductory section appearing later in The Guide also contains some general product guidelines. Purchasers should take the opportunity to acquaint themselves with all the conditions and product choices that may affect the items they wish to buy.
Further, any member of the North American Meat Processors Association (NAMP) will be happy to assist you in your product selection and will also be pleased to help you determine the trim and quality most appropriate for your business needs. NAMP members are located in many communities across the country and in Canada, Puerto Rico and Australia. A list of NAMP members in your area and a copy of the Meat Buyer's Guide may also be obtained by calling the NAMP office at (703) 758-1900.
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