IMPS/NAMP meat identification numbers

By JOE O'CONNELL, cbbqa past President 

 Barbecue cooks should familiarize themselves with the IMPS/NAMP meat identification numbering system.  The IMPS/NMAP system is used in North America -- primarily Canada and the United States.

Eliminates confusion over names of meat cuts

The IMPS/NAMP system eliminates much of the confusion about cuts of meat.  For example, a Delmonico Steak in New York is different from a Delmonico Steak in Kansas City and different again from a Delmonico Steak in Chicago.  However, there is no confusion about identifying the cuts by their IMPS/NAMP number.

In order to eliminate the confusing names given to meat cuts in different regions and by different vendors, a uniform system of designating cuts has been developed, and each beef, pork and lamb cut is identifiable by a numbering system under the IMPS/NAMP system.

Institutional Meat Purchase Specifications (IMPS)

IMPS means the USDA approved Institutional Meat Purchase Specifications (IMPS) for fresh beef, pork and lamb.  

North American Meat Processors Association (NAMP)

NAMP means the North American Meat Processors Association, which has been issuing a Meat Buyer's Guide since 1963, and has been issuing the Poultry Buyers Guide for the last two years.

Beef, pork and lamb

The IMPS/NAMP system applies to all cuts of beef, pork and lamb.

For example, the USDA IMPS for Fresh Beef is a 2-MB PDF file, available for downloading (which is practical only with a broadband connection and not with a slow modem).  The IMPS describes in great detail each cut of meat, with illustrations and photographs.  

Other IMPS guides are available for other meat.