Trimmings shall be prepared from any portion of the carcass which yields product which will meet the end-item requirements. Trimmings shall be free of bones, cartilages, skin, seedy mammary tissue, exposed heavy tendons and lymph glands including the prefemoral, popliteal, prescapular and any other exposed lymph glands. The tendinous ends of shanks shall be removed to a point where a cross-sectional cut exposes at least 75 percent lean.
Purchaser shall specify the fat content percentage desired. The fat percentage will be verified by one of the following purchaser specified options. If not specified, the fat content shall be verified with PSO #2 requirements.
1. Fat content shall be declared on the product label
2. Contractor shall submit documentation of fat analysis to purchaser
3. Fat content certified by AMS (See Quality Assurance Provisions)
4. Samples selected by AMS and sent to purchaser designated laboratory
