Table 1.
Description of U.S. beef offal items and International Meat Purchase Specifications (IMPS) numbers.
| Item Name | Description | IMPS Number 1 |
|---|---|---|
| Beef heart, cap off | Cap removed (including auricles, arteries, gristly material); bone removed | 720 |
| Beef liver, sliced | Fabricated from skinned, deveined, defatted liver; sliced to 0.25–0.5 inches thick | 702 |
| Beef kidney | Blood vessels, pizzle cord, and ureter trimmed flush with kidney surface; capsule membrane surrounding kidney removed | 722 |
| Beef tongue, short cut | Tongue removed directly behind base of hyoid bone; hyoid bones, glandular tissue and trachea removed; epiglottis and major blood vessels trimmed flush with surface | 716 |
| Beef honeycomb tripe, scalded | Reticulum; dark internal intestinal lining removed; bleached (scalded) | 726 |
| Beef oxtail, segmented | Skinned tail; removed at juncture of second and third coccygeal vertebrae; external fat trimmed to no more than 25 inches; cut into segments | 721 |
| Beef bone marrow | Marrow extracted from femur bones, knobs removed from ends; cut to approximately 1 inch slices | - |
| Beef testicles | Testicles; cremasteric muscle and spermatic cord trimmed flush with surface; membrane surrounding testicle removed | - |
| Beef blood | Defibrinated edible blood, salt added; bottled | - |
1 IMPS not defined for bone marrow, testicles, or blood.