URMIS

The Uniform Retail Meat Identity Standards, better known as URMIS, does just that! URMIS provides a numerical retail meat cut identification system and standardized nomenclature for every retail red meat item (beef, veal, lamb and pork). These standardized product codes and descriptions provide you with accurate scan data which enables you to better measure sales and volume movements. This information is critical to accurately determine the best product mix for your stores, and how to structure your advertising and marketing strategies. 

In addition, implementing URMIS throughout your chain helps minimize customer confusion. Before the advancement of URMIS, a specific retail cut may have had several different names depending on the store or region of the country in which it was sold. The goal of URMIS is to eliminate consumer confusion caused by the proliferation of multiple names used to describe a single cut.

The URMIS system is maintained by the Industry-wide Cooperative Meat Identification Standards Committee (ICMISC).  Compromised of executives and experts in the meat industry, these members represent large and small, geographically diverse grocery and meat packer/processor operations. Most recently, the ICMISC released an updated version of the URMIS manual in 2003, available on CD-ROM. 

Click here to download the latest URMIS manual as complete file.

PLEASE NOTE:  The URMIS Guide is a very large file and you may experience long download times. (Estimated times; Dial-up 3-5 Hours; DSL 30-45 Minutes; T1 10-15 Minutes.)

Or download in sections:

Cover
Introduction
Approved Names
- Beef
- Veal
- Pork
- Lamb
Ground Meats
Effective Meatcase Management
Food Safety
Meat Cookery
Glossary & References

For more information on implementing URMIS at your store or for your own URMIS CD, contact your Retail Marketing Manager  or State Beef Council.

Visit Meattrack.com for more information on creating and managing standards for meat and poultry U.P.C. numbers and descriptions.