| IMPS / NAMP |
| Meat
processors
generally
follow
exact
meat
cutting
and
labeling
specifications
as
outlined
by
IMPS
(Institutional
Meat
Purchasers
Specifications).
These
specifications
state
the
manner
of
the
cut
and
its
name
and
assign
the
cut
a
number.
The
IMPS
number
simplifies
the
purchasing
process
by
creating
common
language
and
expectation
between
the
processor
and
end
user.
NAMP (National Association of Meat Purveyors) uses the same specifications, and assigns the NAMP numbers in the "Meat Buyers Guide" (MBG). IMPS and NAMP have helped to standardize meat cutting for the foodservice industry.
|