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IMPS Numbers:
100 beef wholesale cuts
200 lamb whole sales cuts
300 veal whole sales cuts
400 pork whole sales cuts
500 pork cured cured/smoked fully cooked
600 beef,cured,dried,cooked,smoked
700 edible by product
800 sausage
1000 beef portion cuts
1200 lamb portion cuts
1300 veal portion cuts
1400 pork portion cuts
Primal cuts
The large meat cuts taken from front and rear beef quarters.
Subprimal cuts are products resulting from further breaking down of primal cuts.
Fabricated cuts
Individual portions of meat cut from Subprimal cuts.
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