2014 URMIS System Update

History
Since its inception in 1973, the Uniform Retail Meat Identity Standards system (URMIS) has been widely accepted as the source for meat cut nomenclature. URMIS is a science-based, identification system that provides the meat industry with standard nomenclature for all beef, pork, lamb, and veal cuts.

Research
In 2012, consumer research was conducted by the National Cattlemen's Beef Association (NCBA), a contractor to the beef checkoff, and the National Pork Board (NPB). The results from the consumer research suggested the need to review current meat cut nomenclature to determine if it appropriately supported consumer needs. It was ultimately determined that, in order to be useful to consumers shopping for and preparing fresh meat products, the URMIS system required a major overhaul.

Results
The NCBA and the NPB worked closely with the USDA Agriculture Marketing Service and the Food Safety and Inspection Service to update the entire URMIS system. URMIS 2014 continues to support the original foundation of URMIS, but it now also incorporates changes made in product-processing, identifying, labeling, cooking, and tracking meat cuts. The resulting updated standards will serve as a platform for all meat segments to move toward a consumer-friendly meat nomenclature system and adopt business practices that are focused on the consumer.

• Line 1 – Consumer-friendly Common Name:
  • Cut descriptor and form
  • Shortened and simplified
• Line 2 – Cut Characteristics:
  • Features not included in the common name
  • Includes the class, primal or subprimal, bone state and cutting standard
• Line 3 – Basic use and preparation method
  • Based on the ideal eating experience
• Other Benefits:
  • Consumer-tested
  • Eliminated redundancy and confusing names
  • Easier for consumers to understand
  • All names are maximum of 26 characters per line
  • Compliant with FSIS regulations
  • U.P.C.s remain the same