““Regardless of how much meat is purchased at any one time, the written specifications to be given the vendor should include the following information:Δ Government inspected (when buying locally be aware of this requirement) (mandatory) Name of the cut Requirements for boning, rolling, and tying (if applicable) USDA grade or other quality designation Weight/thickness of cut or individual portion (state tolerance allowed) Fat tolerance IMPS or MBG number (if applicable) Chilled or frozen delivery Packaging or number of units per shipping container””
