Packer
The meat animal harvest and packing sector includes large national packers, small scale local meat slaughterhouses and butcheries. Regardless of the size, production capabilities or inspection requirements, MeatTrack.com provides valuable resources to aid the segment with the adoption of standards.
Need to identify and label carcasses, primals, subprimals, consumer meat cuts, ground meats, and byproducts? Check out the below resources.
The Institutional Meat Purchase Specification (IMPS) provides the product specifications for wholesale and foodservice cuts for beef, pork, lamb, and veal products. Each IMPS item is uniquely identified with an IMPS number, a description and the related product attributes. IMPS also provides fresh meat standards for ordering, aging, added ingredients, grades, and refrigeration requirements. MeatTrack.com has a complete section dedicated to IMPS fresh meat standards -
Facilities that process wholesale cuts into retail meat cuts can find the meat industry's most comprehensive Uniform Retail Meat Identity Standards (URMIS) resource on MeatTrack.com. URMIS is the industry standard for identifying and labeling retail meat cuts and MeatTrack.com is the home for URMIS -
Meat byproducts and variety meats are important product categories to the meat packing segment. MeatTrack.com has a complete product list of approved names meat byproducts:
Need to understand labeling for fresh meat products? MeatTrack.com has a complete menu option designated to labeling fresh meat products -
The meat industry has distinctive sectors with unique products, processes, and terminology. The terminology can be confusing and providing products to the different sectors can be a challenge. For that reason, MeatTrack.com has a complete dictionary with industry wide terms and definitions. The easy-to-use searchable index is fast and convenient with all the information in one place that will save you time, and reduce the learning curve. Check it out here!
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