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.