What does NAMP stand for in beef?

What does NAMP stand for in beef?

North American Meat Processors Association
The North American Meat Processors Association (NAMP) was an industry group for meat processors, packers, and distributors.

What is ribeye NAMP?

IMPS/NAMP Number 1112A. Also Known As Ribeye Roll Steak; Ribeye Steak, Bone-In; Ribeye Steak, Lip-On, Boneless; One of the most popular and tender cuts with marbling that adds flavor.

How big is a beef clod?

A clod is a beef shoulder that’s 16 pounds of carnivorean pleasure. Beef clod is usually broken down into smaller steaks and ground up into hamburgers. If you do not have access to beef clod in your grocery store, you will have to special order it through your local butcher.

What is the fat trim standard for beef?

Fat content describes the percentage of fat present in the product. Unless otherwise specified, the fat content shall not exceed 22 percent. However, the purchaser may specify any fat content provided it does not exceed 30 percent and may specify discount ranges.

What does NAMP 112A mean?

Lip On Rib Eye Steak, NAMP 1112A, is derived from the Lip On Rib Eye Roll, NAMP 112A, by cutting it into Steaks. The “Lip” is a bit of muscle (Serratus dorsalis & Longissimus costarum) and related intermuscular fat from the bottom of the Rib closer to the Plate Primal Cut.

What does NAMP mean?


Acronym Definition
NAMP North American Meat Processors Association
NAMP Naval Aviation Maintenance Program
NAMP National Association of Muslim Police (UK)
NAMP National Association of Mortgage Professionals (Irvine, California)

What does 2×2 mean on a ribeye?

Lip-On Ribeye is essentially a Prime Rib roast without the bones. The “lip” that is left on refers to a two-inch (5 cm) piece of meat that is left on at the end of the ribeye muscle.

How do you cook clods?

Cover the grill and cook the clod until darkly browned and cooked through, 8 to 9 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature should be between 190° and 195°F for well-done, which is the way clod is usually served.

What is the fattiest cut of beef?

1. New York Strip Steak. One of the more common cuts of meat, the New York Strip steak, is widely available. A 7-ounce portion of New York Strip contains 53% daily value of fat, with 34 grams.

What is lip on NAMP?

What is chuck eye roll?

The chuck eye roll (or simply “chuck eye”) is an interesting piece of meat, because, at the rib end, it contains a few inches of the same tender muscle that gives us ribeye steaks; however, it’s also surrounded by connective tissue, fat, and a few other muscles that aren’t so tender.


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