Meats
The items pictured and described wherein represent items most commonly purchased by customers in the food service industry. Buyers should be able to identify their purchase requirements by the item number and product name listed. If you desire something additional or do not see the product you are looking for, please contact your Sales & Marketing Specialist, who’ll be happy to assist you in meeting your requirements.
Beef
IMPS/NAMP Code |
Product Name |
114 |
Beef Chuck, Shoulder Clodt |
116A |
Beef Chuck, Chuck Roll |
120 |
Beef Brisket, Deckle-Off, Boneless |
121D |
Beef Plate, Inside Skirt |
193 |
Beef Flank, Flank Steak |
109D |
Beef Rib, Roast-Ready, Cover Off, Short Cut (Export Style) |
112A |
Beef Rib, Ribeye, Lip -On |
1112 |
Beef Rib, Ribeye Roll Steak, Boneless |
1103B |
Beef Rib, Ribeye Steak, Bone In, Frenched |
180 |
Beef Loin, Strip Loin, Boneless |
1180 |
Beef Loin, Strip Loin Steak, Boneless |
1173 |
Beef Loin, Porterhouse Steak |
189A |
Beef Loin, Tenderloin, Full, Side Muscle On, Defatted |
1190A |
Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned |
184D |
Beef Loin, Top Sirloin, Cap |
1185B |
Beef Loin, Bottom Sirloin, Butt, Ball Tip Steak |
169 |
Beef Round, Top (Inside) |
1169 |
Beef Round, Top (Inside) Round Steak |
166B |
Beef Round, Rump and Shank Partially Off, Handle On |
170A |
Beef Round, Bottom (Gooseneck), Heel Out |
135A |
Beef for Stewing |
136 |
Ground Beef |
1100 |
Beef Cubed Steak |
Turkey
IMPS/NAMP Code |
Product Name |
P2101 & P2201 |
Whole Tom and Hen Turkeys |
P2013 |
Breast without Ribs |
P2033 |
Thighs |
P2035 |
Drumsticks |
P2036 |
Wings |
Pork
IMPS/NAMP Code |
Product Name |
406 |
Pork Shoulder, Boston Butt, Bone In |
406A |
Pork Shoulder, Boston Butt, Boneless |
1406 |
Pork Boston Butt Steaks |
407 |
Pork Shoulder Butt, Cellar Trimmed, Boneless |
408 |
Pork Belly |
416 |
Pork Spareribs |
416A |
Pork Spareribs, St. Louis Style |
417 / 417A |
Pork Shoulder Hocks / Pork Leg (Fresh Ham) Hocks |
410 |
Pork Loin, Bone In |
412 |
Pork Loin, Bone In, Center Cut, 8 Ribs |
1412 |
Pork Loin Chops, Center –Cut |
1412B |
Pork Loin Chops, Center-Cut, Boneless |
413A |
Pork Loin, Boneless Roast |
414 |
Pork Loin, Canadian Back |
415 |
Pork Tenderloin |
422 |
Pork Loin, Back Ribs |
402A |
Pork Leg (Fresh Ham), Skinned, Short Shank |
402B |
Pork Leg (Fresh Ham), Boneless |
1495 |
Coarse Chopped Pork |
1400 |
Pork Steak Cubed |
Lamb
IMPS/NAMP Code |
Product Name |
208 |
Lamb Shoulder |
1207 |
Lamb Shoulder Chops |
204C |
Lamb Rack, Roast-Ready, Frenched |
1204B |
Lamb Rib Chops |
1204D |
Lamb Rib Chops, Frenched, Special |
232 |
Lamb Loin, Trimmed, Split |
1232A |
Lamb Loin Chops |
233E |
Lamb Leg, Steamship, ¾, Aitch Bone Removed |
234 |
Lamb Leg, Boneless |
210 |
Lamb Foreshank |
209A |
Lamb Ribs, Breast Bones Off |
295 |
Lamb for Stewing |