The background of industry practices and consumer confusion that led to development of the URMIS program is discussed. A list of ICMISC members is included as well.
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.
Always a matter of concern to retailers, ground meat has had increased attention focused on it. In this section, the importance of maintaining a 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.
IT’S ALL HERE
The importance of consistent, descriptive, clear labeling for fresh meats has long been recognized by the meat industry. Since the 1970’s, retailers have taken an active role in promoting consumer-friendly nomenclature of fresh meats. The URMIS nomenclature was originally created by the Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC), a nationwide group of retailers, packers, industry partners, government agencies, and trade associations.
Since the inception of URMIS, it has proven to be a positive tool for retailers to use in the fresh meat case. The URMIS nomenclature is linked to U.P.C. numbers, thus allowing the meat department to better utilize their data and maximize opportunities that exist within product mix, merchandising, and promotion.
AT YOUR FINGERTIPS
Good, consistent data is only the first step in making the meatcase as profitable and efficient as possible. This section discusses further category management techniques to provide consumers with the right products while gaining sales for the meat department.
The federal government has identified food safety as a vital area for both food industry and consumer education. The editors discuss food safety, the potential for contamination, and concepts of Hazard Analysis/Critical Control Points (HACCP) as it applies to retail meat operations.
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. The Meat Cookery section provides basic cookery information to help in responding to customer inquiries about preparing any of the cuts in the book.
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. It is followed by a listing of resources for further information and materials available for retail training and consumer distribution.
Included here is a comprehensive list of organizations available to answer further questions on coding and standards, consumer questions, and other issues.