Final answer:
The incorrect specification for custom cut filets is that 'Two finger cuts are acceptable' since it doesn't conform to the standard terminology or criteria used in meat processing for quality and consistency.
Step-by-step explanation:
The option that is not a specification for custom cut filets is b. Two finger cuts are acceptable. In meat processing, 'two finger cuts' is not a standard term used to describe the thickness or quality of a cut. Instead, specifications for custom cut meats often focus on uniformity in thickness, trim levels of fat, and the removal of gristle and sinew to ensure a high-quality product.
Option 'a' refers to the fat cap being trimmed to a precise measurement, which is common to specify in custom butchering to ensure flavor and consistency. Option 'c' requires that the meat is clean and free from less desirable textures, which affects the meat's tenderness and quality. Option 'd' addresses the maximum height of the filet, which is a specification that ensures consistent portion size and cook times for culinary purposes.This spec is not part of the custom cut filets. The other options listed, such as trimming the fat cap to 1/4", accepting two finger cuts, and ensuring the filets are free of heavy gristle, sinew, and fat, are all specifications for the custom cut filets.