Beef Resources
 

Illustrate your next food feature, textbook, promotional activity or meat ad with up-to-date meat photography using the National Cattlemen's Beef Association's Beef & Veal Meat CD Rom/Ad planner. Cost per kit is $25 plus shipping & handling.  Email MBIC for additional information.

II. Uniform Retail Meat Identity Standards Manual

The manual provides information intended to aid retail executives, meat department managers and their in-store sales personnel in better understanding the need to minimize customer confusion, through effective implementation of the Uniform Retail Meat Identity Standards (URMIS) system at store level. The system was developed to provide a retail meat cut identification system and a standardized nomenclature for every retail red meat item (beef, veal, lamb and pork). Before the advancement of URMIS, a specific retail cut may have had several different names depending on the store or region of the country in which it was sold. The goal of URMIS is to eliminate consumer confusion caused by the proliferation of names used to describe retail meat cuts. The revised edition (1995) was enhanced with color photography and the assignment of U.P.C. numbers.

Summary of Contents
 
Chapter 1: History of Meat Labeling
The background of industry practices and consumer confusion that led to the development of the URMIS program are discussed, indicating the retail industry's eagerness to ally shoppers' frustration at the meat counter.
 
Chapter 2: Meat Labeling & Nomenclature
Meat labeling and nomenclature are described, outlining rationale and method. URMIS names and more than 500 full color photographs of retail meat cuts, along with their wholesale and subprimal origin, are featured. The subprimal cut is shown from which each retail cut originates. The chapter is divided by species, featuring beef, veal, pork and lamb retail cuts, along with their primal or subprimal sources and U.P.C. numbers.
 
Chapter 3: Ground Meat Labeling
The importance of maintaining proper lean-to-fat ratio is discussed, from both regulatory and consumer-friendly points of view. The subject is enhanced with carefully prepared and accurate full-color photographs of varying degrees of fat content in ground beef, pork and lamb.
 
Chapter 4: Identification
Today, it is recognized that even experienced meat department personnel may possess only limited knowledge about the anatomy of cuts. This information, photos and illustrations will provide basic knowledge of the meat animal carcass.
 
Chapter 5: Value Based Meat Management
A computer-based meat department management system, to aid a retail organization in adopting Value Based Meat Management (VBMM), this system assists meat department management in tracking product movement, costs and profitability. Keyed to electronic scanning and the URMIS program, it is a profit-oriented and performance measuring scheme, easily accommodated by a scanning program. VBMM is designed to reduce costs and to aid in making decisions concerning product mix, procurement, advertising and promotion and individual item pricing, while tracking customer purchases and demand.
 
Chapter 6: Food Safety
This chapter discusses food safety, the potential for contamination, and the concepts of Hazard Analysis Critical Control Points (HACCP) as it applies to retail meat operations.
 
Chapter 7: Nutrition Labeling
Highlighted here is the Nutri-Facts program developed exclusively for the meat retailer, and explains both the U.S. Department of Agriculture's regulatory requirements and lists of approved materials available for retailers to maintain compliance while enhancing store image and meat sales.
 
Chapter 8: Basic Cookery Methods
Each of the hundreds of different cuts in the nomenclature section is identified for the cooking process that will enhance its eating qualities. Chapter 8 provides meat sales personnel with basic cookery information to help to respond to customer inquiries about preparing any of the cuts in the book.
 
Glossary
A glossary is provided with definitions of words, names and phrases that should be helpful in advancing an apprentice's training, or to familiarize others with the jargon of the meat trade.

III. Universal Product Code (U.P.C.) Identification System

The focus of the U.P.C. identification system is to create a standard numbering system and nomenclature for fresh meat products. The booklet contains a listing of the standard random weight fresh red meat item U.P.C. numbers approved by the Uniform Code Council. Changes to the numbers reflect the addition of new items and value-added products as well as unassigned numbers for your own unique products. Included is information on the terminology used throughout the booklet, as well as a detailed explanation of the random weight bar code structure. A diskette accompanies the booklet and contains a listing of each retail cut, its corresponding numbers, and its IMPS/NAMP number, formatted on an Excel/Lotus spreadsheet.

To order an URMIS manual call NCBA customer service 1-800-368-3138.
  
 
For additional information contact: Value-Based Meat Management
URMIS Manual/U.P.C. System
444 N. Michigan Ave., Ste. 1800
Chicago, IL 60611
Phone (312) 670-9243
Fax (312) 670-9414
  
This is a sample of the retail resources available through the Michigan Beef Industry Commission, for additional information Michigan retailers can contact MBIC at (517) 347-0911 or E-mail us. All other requests should be directed to your state beef council.

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
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