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Institutional Meat Purchase Specifications (IMPS) is a set of standard meat specifications maintained by the Agricultural Marketing Service Branch of the USDA (United States Department of Agriculture). These specifications are valid for North America (Canada and America have harmonized their meat codes.)
Knowing the IMPS code for a particular cut of meat is way overkill for non-professional cooks. Sometimes, though, you may get really frustrated and annoyed by the confusing names that various supermarkets seem to make up out of the blue for cuts of meat. At these times, you can flip to these tables as a last ditch resort to try to see if various cuts are really different or are the same.
Each type of meat is assigned its own range of numbers. These are the ranges:
100 |  | Fresh Beef |
200 | | Lamb and Mutton |
300 | | Veal and Calf |
400 | | Fresh Pork |
500 | | Cured, Cured and Smoked, Cooked Pork |
600 | | Cured, Dried and Smoked Beef |
700 | | Variety Meats and Edible By-Products |
800 | | Sausage Products |
11 | | Fresh Goat |
You can find the tables posted in Adobe Acrobat PDF files at this link (link valid as of November 2004)
http://www.ams.usda.gov/lsg/stand/imps.htm
Other entries for Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Prosciutto di Pietraroja, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak
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