Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
What are industry IDs
American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of
cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers,
which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale
beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS
(Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.
We all know that beef tastes great, but did you know how good it is for you too? A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol.
From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.
We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.