Institutional Meat Purchase Specifications (IMPS)

The purpose of IMPS is to facilitate industry trade by providing product trade descriptions and specifications. The Agricultural Marketing Service (AMS) branch of the USDA created and maintains the IMPS Standard through a voluntary consensus process. Large-volume purchasers such as federal, state and local government agencies, retailers, schools, restaurants, hotels, and other foodservice users reference IMPS for procuring meat products as it provides a standard description for meat primals, wholesale cuts, subprimals, and portion cuts.

From the beginning of the Uniform Retail Meat Identity Standards (URMIS) program, joint work efforts with AMS have improved both the URMIS and IMPS systems. The associations that manage the URMIS system work closely with AMS to ensure the compatibility of both systems.

To access a full listing of IMPS terms and definitions, click here. Use the Advanced tab to access IMPS listings.

IMPS–URMIS Meat Cut Applications

Use the below IMPS–URMIS Meat Cut Applications to identify IMPS subprimal and wholesale cuts and related URMIS retail cuts typically sold in the retail and foodservice industries. The applications provide a list of the most popular IMPS subprimal and wholesale cuts via the drop-down menus. Once the desired items have been selected, the Expand All option can be selected to display the related URMIS retail cuts. Utilize the Details button to view additional details provided for both the IMPS and URMIS items; this view includes all identification information on one easy-to-read page.

The cut information included in the IMPS–URMIS Meat Cut Applications is based on the cuts that are typically utilized and cost-effective for the industry end-users. For example, a boneless IMPS subprimal cut would be used to produce a boneless URMIS retail cut, rather than the bone being removed from an IMPS bone-in cut to yield a boneless URMIS cut.

Value-added cubed steaks, cubes, cutlets, dices, kabobs, stew meat, and strips derived from specific primals or subprimals are included. This provides the best value for the industry end-user and the consumer.

IMPS–URMIS Meat Cut Guides

The IMPS–URMIS Meat Cut Guides are searchable, printable PDFs that include a summary of the meat cut information found in the IMPS–URMIS Meat Cut Applications. Now you can find all of the information in one convenient place.

*Files available for members only. If you are already a member, please log in.

IMPS–URMIS Reference Applications

In 2015, a complete alignment of IMPS and URMIS was conducted and a new reference interface system was developed. The goal was to identify the same portion and retail cut items that are included in both IMPS and URMIS and update the cross-reference of URMIS Common Names to IMPS cuts that are typically sold whole to consumers.

Use the below IMPS–URMIS Reference Applications to easily find and filter IMPS and URMIS synonymous items. IMPS consumer whole items that are assigned URMIS Common Names can also be filtered. Additionally, information in the Advanced Option can be conveniently downloaded into spreadsheet format and saved or imported into scales.

IMPS Reference Applications

Use the below IMPS Reference Applications to easily find a complete list of beef and pork IMPS items. By utilizing the drop-down menus, lists can be filtered by IMPS Numbers, IMPS Product Names, Category (primal), or Subcategory (subprimal). The lists are sorted by IMPS wholesale cut numbers followed by portion cut numbers in numerical order.

IMPS has numerous product attributes and methods to differentiate specific item numbers. The lists provide attributes for Purchaser Specified Options (PSO), Cutting Standards and Categories for IMPS Numbers with more than one attribute assigned.

The 2014 updated IMPS program can be accessed on the Agricultural Marketing Service Web site.