2019_Meat_Price_List.pdf

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Section 2 - Commodity or Services Schedule

SCHEDULE OF SUPPLIES/SERVICES

CONTINUATIONSHEET

ITEMNO. SUPPLIES/SERVICES QUANTITY UNIT UNITPRICE AMOUNT

0001 Meats,Beef,Ground,80% Lean, IMPS136,deliveredFrozen. 38,000.000000 LB $ \.30 $ GroundBeefshall consist of choppedfresh and/or frozen beef withoutseasoning. In addition productmustbe producedfrom currentrawmaterial,no bench trimmings,steak trim, or re-ground productto be used as rawmaterial. Finishedproductshall not containmore than 20 percentfat, and shall not containadded water, phosphates,binders,or extenders. N0Ff<artia~defatted tissueor advancedmeat recovery~roduct. P ODU T MUSTBE

6 MONTHSORYOUNGERUPO DELIVERYWITHTHE DATE

CLEARLYONTHE LABEL, (NO STAMPEDORWRITTENDATES

ALLOWED). When beef cheekmeat }trimmedbeef cheeks) is used in the pre8aration,the amount0 suchmeat shall be limitedto 25 percent;(N ORGANOR TONGUEMEA~ Deliveredcases must be labeledAll Beef, Pure Beef,or 100% eef andwith fat r.ercentage. Manufacturer'sletterswill NOTbe accepted in lieu of abeling. Upondelive~, rOduct musthave a rosy red appearance. Productt a is grey, brownor tan in colorwill be rejected. Clear 1mil or thicker sealed bags. Noopen bags, opaqueor coloredbags. Noteweight of packagingand casesize on bid.

0002 Meats,Beef,Ground, pattiess'MPS 1136,80%Lean, Frozen, 20,000.000000 LB $ \.~1 $ Roundin Shape,with Paper eparationor IndividuallyQuick Frozen. GroundBeef Pattiesshall consistof choppedfresh and/or frozenbeefwithout seasoning. In additionproductmust be produced fromcurrentraw material,no bench trimmings,steak trim, or re-groundproductto be used as rawmaterial. Finishedproduct shall not containmore than 20 percentfat, and shall not contain addedwater, phosphates,binders,or extenders. No~artially defattedtissue or advancedmeat recove~'dlroduct. RODlJCT

MUSTBE6 MONTHSORYOUNGERU N DELIVERYWITH

THEDATECLEARLYONTHE LABEL, (NOSTAMPEDOR

WRITTENDATESALLOWED). When beef cheekmeat (trimmed beefcheeks~is used in the pre~aration,the amountof suchmeat shall be limi ed to 25 percent; ( 0ORGANORTONGUEMEAT) Deliveredcasesmust be labeledAll Beef, PureBeef, or 100%Beef andwith fat ~ercentage. Manufacturer'sletterswill NOTbe acceptedin ieu of latieling. Upondelivery,productmust havea rosy red appearance. Productthat is ~rey, brownor tan in colorwill be rejected. Product to be packed in 0 to 60 Ib cases. 1mil or thickerbags. No open bags. Size of patty to be determinedlocally andsize notedon bid.

0003 Meats,BeefRoast, BeefTop or BottomRound(Gooseneck),IMPS 19,000.000000 LB s ~.O~! s 168,169, 169A,170, 170A,171B, 180. Frozen,weight ran~e approximatelr12 to 28 lb. Quote MUSTindicateactual 1M S & averageroas weight of quoted item.

0004 Meats,Chicken,LegQuarter,Raw,Whole,Read~to Cook,Frozen, 30,000.000000 LB $ • 3~J $ IMPSP1031Broiler Leg, UnitedStatesClasses, tandardsand Gradesfor POUltry~ricultural MarketingService (AMS)70.200et seq, Unbreaded.' ole Leg quarter"consistsof a poultry thigh anddrumstick(attached),with a portionof the back attached..

Deliveredamountsof LePcQuarter C0rtionscan be randomsizing, with the~ortion size not 0 be smaIer than 10 ounce and not to exceed 0 ounces. Packed in poly bag boxes.All packagingand packingmaterialsmust be clean and in new condition.Products producedor labeledwith any phrase"under religiousexemption" will be refused.

0005 Meats,Chicken,Patty,An~CookedWeight,Whole Muscle, 25,000.000000 LB $ • S"l s Chunkedand Formed,or round/Choppedand Formed,No mechanicallyseparatedchicken (comminuted),previouslycooked chickenmeat, or MSGmay be used in product, 100%whitemeat, Breaded,Uniformin

Shape. ~CIDA-A-2027?f.\,TYReV'.Style A.. - C, MeatT6Fee(b), Form1-, ha~e~. IndiVidualy QUickFrozen. Vegeta e 011shall be usedas t e ing medium. Combinedbatter and breadingshall not exceed30% y weight andwill be even~ coated. Finished meatproductmay not containmore than 3. % non-meatbinders andextenders(such as nonfat dry milk, cereal, or driedwholemilk) or 2% isolatedsoy proteinmay be used,but must be shown in the in~redientsstatementon the product's label by its commonname.

AI ingredientsin the productmust be listed in the ingredients statementin order of predominance,from h~hest to lowest amountsin accordancewith the USDAFoo Safety Inspection Service(FSIS)FoodStandardsand LabelingPolicy.

Manufacturer'sletterswill NOT be acceptedIn lieu of labeling. Size

15831519Q00000015 Page 5 of 35 of pattyto be determinedlocally and size notedon bid.

0006 Meats,Meatball,Beef, 1 oz., FullyCooked, Frozen,No Morethan 3,000.000000 LB $ Lall $ 20%Added In~redients,NoOrganMeat, finishedproductmaynot containmore t an 3.5%non-meatbindersand extenders(suchas nonfatdry milk, cereal,or driedwhole milk) or 2% isolatedsoy proteinmaybe used,but mustbe shown in the ingredients statementon the labelby its commonname,All inpredientsin the productmust be listed in the ingredientsstatemen on the label in orderof predominance,from hi~est to lowest amounts.

Manufacturer'sletterswill NOT e accepted in lieu of labeling.

0007 ChickenWing by the pound 1,324.000000 LB $ ~""L.1l1 $

0008 Meats,Chicken,Boneless,Skinless,Raw, lNhite Meat ~ender or 15,000.000000 LB $ i\l~ $ BreastMeat),Frozen,A or B quality~er the USDA,Uni ed States Classes,StandardsandGradesfor oultry A2riculturalMarketing Service(AMS)70.200et seq. Boneless,skiness breastsmust be free of cartilageand fat. Bonelessbreasts ~xcluding the attachedtenderloin)mustbe free of tendons. endonsnormall~ associatedwith tenderloinsare permitted. Tenderloinsor boneess, skinlesscarts must be free of bloodclots, bruises,cuts, tears, and holes in he muscletissue. Slightdiscolorationsand separationof the muscletissue is permittedon boneless,skinlessparts, provided it does notdetractfrom the ap~earanceof the product. Boneless, skinlesspartsmaybe diced. he dicing~rocess must result in size-reducedportionsof meat that are In act, not mutilated,and with surfacesrelativelysmooth in appearance. Individual size-reducedportionsof meatmust be relativelyuniformin size and sh~e, and consistentwith the size reductionprocess. Unbreaded.

Pa ed in poly baJlboxes.All packagingand packingmaterials must be cleanan in new condition.. ProductsRroducedor labeled with any phrase'under religiousexemption"wil be refused.

0009 Meats,Fish,Alaska Pollock,Cod,or Other, FilletBlock, Sinale 17,500.000000 LB $c ... s,.. l $ Froze~ Portion,Anr,Shape,Any OvenReadyweiBht, Frie Fish Type, omposition a) (Meetsthe requirementsof .S.

GradeA [Portions- 65~ercent byweight of fish flesh; all other fisheryproducttypes - 0 percentbXwei%htof fish flesh)),Crumb CoatedBreading,unfiaVOred.JCID -A-2 325, Fish SpeciesI, II, or III, S~le A, Type2, OvenRea y Weight (a -~, Shape (1-3),Fried Fish ype (bl' Composition(a), Coatin~(1). I inpredientsInthe productmus be listed in the ingrediens statemen on the label in order of predominance,from highest to lowest amountsin accordancewith the USDAFoodSafety lnspecnonService(FSIS) FoodStandardsand Labelinl'tolicy. Manufacturer'sletterswill NOTbe acceptedin lieu of la eling. Size of patty to be determined locallyand size notedon bid.

0010 Meats, ItalianSausage,Pork, Pork and Turkey (pork is 3,000.000000 LB $ , IQ $ Eredominant)or Porkand Chicken(pork is predominant),Sweet, inks. ItaliansausaReis a fresh, uncooked, linkedproduct. The meat componentss all be choppedor ground to a moderately course texture. The sausageitself (or interiorcut surfaceof links} is moderatelycoarse In texturewith a uniform color ranJin~from mediumto dark reddish-brownwith evenly distribute fa parncles, The links shall be in a natural hO~or collagencasin~5 to 6 inches in length. Linksshall be moderael(cuniform in len~ and diameter.

IMPS818, ItalianSausage,FormuaD, P2, or P3, lavorin~S, T~e E. Productwill be deliveredfrozen. Productwill no contain S Y.

0011 Meats,PorkRoast,PorkShoulder,Boston Butt, Boneless,Raw, 4,000.000000 LS $ i,~& $ IMPS406A, Frozen,NoPaperWrapping,Weight RangeA or S, 4 to 8 lb. QuoteMUSTindicateaverage roastweight of quoted item.

0012 Meats,sausa~e, Breakfast,Cooked,Beef, Beef andTurkey (beef 9,000.000000 LB $ L 01 $ is ~redOminan),or Beefand Chicken (beef iStredominant). IMPS 81 ,Breakfast sausa~e, Cooked,T~peC or (Patty or Link),Style C or D (Skinlessor Co lagen Casing , Shape Rectangularor

Round,ClassSmokedor Unsmoked,FormulaD, P or P1 (Beef, Beef andTurkey, or Beef and Chicken). Breakfastsausage is a cookedfeattyor linkedsausage. The meat componentsconsistof moderaely course-cutbeef or moderatelycoarse-cutbeef and poultryformulation. The links shall either be skinlessor stuffed into collagencasingsand shall be uniformin length anddiameter. The pattiesshall be uniformin diameter. Use of artificialcolors in the manufactureof anSsausageitem is not permitted. Productshall be deliveredfrozen. ize of links or ~atties to be local specification and size notedon bid. (FSAPRE ERS LINKS)

0013 Meats,TUrk%Bacon,Smokedor Unsmoked,Choppedand 2,000.000000 LB $ l.~t> $ reformedTu ey, Curedor Uncured,Any fat and sodiumcontent.

Sizeof packageto be notedon bid.