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Beef Foodservice Cuts

Beef for Stewing/Diced Beef, IMPS/NAMP 135 & 135A

Street name - Stew Beef

By Bob Oros

stew-beef.jpg (35509 bytes)Beef for Stewing provides convenience to the operator at an attractive price point. Precut stewing or diced beef is the basis for a multitude of homestyle entrees such as stews, chilies and pasta toppings.

Ordering and Purchasing Information

There are no industry standards for determining how these items are packaged. Typically sold in packages by weight, specifications vary by supplier and distributor.

• Diced Beef, IMPS/NAMP 135 -- Diced beef shall be prepared from any portions of the carcass, which yield product that meets the end-item requirements. However, shank and heel meat shall be excluded. Diced beef shall be free of bones, cartilage, heavy connective tissue and lymph glands. Unless otherwise specified, at least 75 percent by weight, of the resulting dices shall be of a size equivalent to not less than 3/4-inch cube or not more than a 1-1/2-inch cube and no individual surface shall be more than 2-1/2 inches in length. The surface and/or seam fat shall not exceed 1/2-inch thickness at any point.

• Beef for Stewing, IMPS/NAMP 135A -- This item is described in No. 135, unless otherwise specified at least 85 percent by weight of the resulting dices shall be of a size equivalent to not less than a 3/4-inch cube or not more than a 1-1/2-inch cube and no individual surface shall be more than 2-1/2 inches in length. The surface and/or seam fat shall not exceed 1/4 inch at any point.

• Self-Cut Cubes from Trimmings -- Operators who fabricate their own beef cuts from subprimals often have substantial trimmings from which they can produce cubes. Cubes are ideal for creating homestyle beef entrees.