IMPS/NAMP numbers are standardized reference numbers used to identify meat products and fabrication specifications in foodservice purchasing. IMPS stands for Institutional Meat Purchase Specifications, a USDA specification system. NAMP historically referred to the North American Meat Processors association, whose Meat Buyer’s Guide helped popularize cut descriptions and reference numbers; the organization is now part of the North American Meat Institute (NAMI).
A reference number can help a buyer and supplier identify the intended cut, trim and product format more precisely than a general name such as “tenderloin” or “strip loin.” Specifications may describe whether a product is bone-in or boneless, trimmed, peeled, tied or supplied with particular muscles attached.
Purchasing teams use specifications to compare supplier quotations, standardize product across locations and reduce confusion when ordering. For example, a tenderloin specification may identify a PSMO product—peeled, side muscle on—rather than a fully trimmed tenderloin.
Chef’s tip: Use the current specification description together with the reference number. Confirm trim, grade, pack size, weight range and acceptable substitutions before placing an order.
Key distinction: IMPS/NAMP numbers identify product specifications; they are not quality grades such as USDA Prime or Choice.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
