MEAT 1QTR FY26.pdf

Food Cost Category: Any Bid Group: Meats

RFQ# 15B50326Q00001

Report Criteria

Budget: 1st Ctr.Budget FY 2026

UFMS # Item Name Unit Type Requested Units to Order Item Price

4 Chicken Patty, pounds Chicken Patty, by the pound 2000

Meats, Chicken, Filet, 4-5 oz, Whole Muscle or Chunked and formed, 1/2 inch cube or greater (9 CFR § 381.171 (f)), No mechanically separated chicken (comminuted), previously cooked chicken meat, or MSG may be used in product. 100% white meat, Breaded. (CID A-A-20276A, Type VI, Style A or B, Meat Type (b), Form 1, Shape (b). individually Quick Frozen. Vegetable oil shall be used as the frying medium. Combined batter and breading shall not exceed 30% by weight and will be evenly coated. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling. Size of patty to be determined locally and size noted on bid.

Meats, Chicken. Filet. 4-5 oz. Whole Muscle or Chunked and formed, 1/2 inch cube or greater (9 CFR § 381.171(1)), No mechanically separated chicken (comminuted), previously cooked chicken meat, or MSG may be used in product, 100% white meat, Breaded. (CID A-A-20276A, Type VI, Style A or B, Meat Type (b), Form 1. Shape (b). Individually Quick Frozen. Vegetable oil shall be used as the frying medium. Combined batter and breading shall not exceed 30% by weight and will be evenly coated. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling. Size of patty to be determined locally and size noted on bid.

Total Price

5 Chicken, Boneless/Skinless, pound

Chicken Boneless/Skinless, by the pound

Meats, Chicken, Boneless, Skinless, Raw, White Meat (Tender or Breast Meat), Frozen, A quality per the USDA, United States Classes.

Standards, and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq. Boneless, skinless breasts must be free of cartilage and fat. Boneless breasts (excluding the attached tenderloin) must be free of tendons. Tendons normally associated with tenderloins are permitted. Tenderloins or boneless. skinless parts must be free of blood clots, bruises, cuts, tears. and holes in the muscle tissue. Slight discolorations and separation of the muscle tissue is permitted on boneless, skinless parts, provided it does not detract from the appearance of the product. Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. Unbreaded. Packed in poly bag boxes. Polyethylene-film Bags - Shall have a wall thickness of not less than 2 mil; and shall protect the commodity from dehydration.

freezer burn, or quality deterioration during the conditions of use. All packaging and packing materials must be clean and in new condition. Products produced or labeled with any phrase ·under religious exemption" will be refused.

Meats, Chicken, Boneless. Skinless, Raw, White Meat (Tender or Breast Meat), Frozen, A quality per the USDA, United States Classes.

Standards, and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq. Boneless, skinless breasts must be free of cartilage and fat. Boneless breasts (excluding the attached tenderloin) must be free of tendons. Tendons normally associated with tenderloins are permitted. Tenderloins or boneless, skinless parts must be free of blood clots, bruises, cuts, tears, and holes in the muscle tissue. Slight discolorations and separation of the muscle tissue is permitted on boneless, skinless parts, provided it does not detract from the appearance of the product. Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact. not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. Unbreaded. Packed in poly bag boxes. Polyethylene-film Bags - Shall have a wall thickness of not less than 2 mil; and shall protect the commodity from dehydration, freezer burn, or quality deterioration during the conditions of use. All packaging and packing materials must be clean and in new condition. Products produced or labeled with any phrase ·under religious exemption· will be refused.

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8/7/2025 12:55 PM Page 2 of 4

Food Cost Category: Any Bid Group: Meats

RFQ# _15_B_S0_32_6_Q0000 1

Report Criteria

Budget: 1st Ctr.Budget FY 2026 luFMS # I Item Name I unit Type Requested Units to Orderl Item Pricel

6 Chicken, Breast Boneless, pound Chicken, Breast Boneless, pound 2000

Meats. Chicken Breast, Boneless, Skinless, Raw, White Meat (Breast Meat), Frozen, A quality per the USDA, United States Classes, Standards, and Grades for Poultry Agricultural Marketing Service (AMS) 7 CFR § 70 and 70,200 et seq., §70.220, §70.232, §70.233, §70.234 A Quality. Ail processing activities shall comply with ail applicable FSIS regulations and requirements, including 9 CFR § 381, and shall be done under FSIS inspection. The commodity shall not be processed or packaged more than 60 days prior to the first date of the delivery period for each sales order. Frozen commodity when specified in the Solicitation, shall be processed. packaged and packed.

and placed in a freezer within 7 calendar days after the date of harvest. Product must be produced under FSIS pathogen reduction standards, as specified in 9 CFR § 381. Boneless, skinless breasts must be free of cartilage, fat. holes. tendons. bone pieces, blood clots, bruises, cuts, tears, and muscle mutilations. Slight discolorations is permilted, provided it does not detract from the appearance of the product. Unbreaded. - All packaging materials shall comply with FSIS regulations (9 CFR § 381.144 Packaging Materials). Ail packaging and packing materials must be clean and in new condition. shall not impart objectionable odors or flavors to the commodity, shall be safe for use in contact with food products (cannot adulterate product or be injurious to health). Packed in poly bag boxes.

Polyethylene-film Bags - Shall have a wall thickness of not less than 2 mil; and shall protect the commodity from dehydration, freezer burn, or quality deterioration during the conditions of use. Frozen commodity showing any evidence of defrosting, refreezing, or freezer deterioration shall be rejected for use under this FPPS. Products produced or labeled with any phrase ·under religious exemption· will be refused. No Sodium added. Size of chicken breast. 5 -7 ounce. Note size on the bid.

Meats, Chicken Breast, Boneless. Skinless, Raw, White Meat (Breast Meat), Frozen, A quality per the USDA, United States Classes.

Standards, and Grades for Poultry Agricultural Marketing Service (AMS) 7 CFR § 70 and 70.200 et seq., §70.220. §70.232. §70.233.

§70.234 A Quality. Ail processing activities shall comply with all applicable FSIS regulations and requirements. including 9 CFR § 381.

and shall be done under FSIS inspection. The commodity shall not be processed or packaged more than 60 days prior to the first date of the delivery period for each sales order. Frozen commodity when specified in the Solicitation, shall be processed, packaged and packed, and placed in a freezer within 7 calendar days after the date of harvest. Product must be produced under FSIS pathogen reduction standards. as specified in 9 CFR § 381. Boneless. skinless breasts must be free of cartilage, fat, holes, tendons, bone pieces, blood clots, bruises, cuts, tears. and muscle mutilations. Slight discolorations is permitted, provided it does not detract from the appearance of the product. Unbreaded. - All packaging materials shall comply with FSIS regulations (9 CFR § 381.144 Packaging Materials). All packaging and packing materials must be clean and in new condition, shall not impart objectionable odors or flavors to the commodity, shall be safe for use in contact with food products (cannot adulterate product or be injurious to health). Packed in poly bag boxes.

Polyethylene-film Bags - Shall have a wall thickness of not less than 2 mil; and shall protect the commodity from dehydration, freezer burn, or quality deterioration during the conditions of use. Frozen commodity showing any evidence of defrosting, refreezing, or freezer deterioration shall be rejected for use under this FPPS. Products produced or labeled with any phrase ·under religious exemption· will be refused. No Sodium added. Size of chicken breast, 5 -7 ounce. Note size on the bid.

Fish Patty, Breaded, pounds Fish Patty, Breaded. by the pound 2000

Meats. Fish, Breaded, Cod, or Other, Fillet Block, Single Frozen, Portion, Any Shape, Any Oven Ready Weight, Fried Fish Type.

Composition (a) (Meets the requirements of U.S. Grade A [Portions - 65 percent by weight of fish flesh; all other fishery product types - 60 percent by weight of fish flesh]), Crumb Coated Breading. Unflavored. (CID A-A-20325, Fish Species II, or Ill, Style A, Type 2. Oven Ready Weight (a - d), Shape (1-3), Fried Fish Type (b), Composition (a), Coaling (1 ). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling. Size of patty to be determined locally and size noted on bid.

Meats, Fish, Breaded. Cod. or Other, Fillet Block. Single Frozen. Portion, Any Shape, Any Oven Ready Weight, Fried Fish Type, Composition (a) (Meets the requirements of U.S. Grade A [Portions - 65 percent by weight of fish flesh; all other fishery product types - 60 percent by weight of fish flesh]), Crumb Coated Breading, Unflavored. (CID A-A-20325, Fish Species II, or Ill, Style A, Type 2. Oven Ready Weight (a - d), Shape (1-3), Fried Fish Type (b). Composition (a). Coating (1). Ali ingredients in the product must be listed in the ingredients statement on the label in order of predominance. from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling. Size of patty to be determined locally and size noted on bid.

Fish. Fillet, Raw, 4-7 oz, pounds Fish, Fillet, Raw, 4-7 oz 2000

Meats, Fish Fillets, Raw, Individually Quick Frozen, Unglazed, Skin-on, Skin-on (white side only), or Skin-off (skinless). Practically boneless fillet. U.S. Grade A or 8. Acceptable types include Tilapia, Cod, Haddock, Hake, Flounder, Sole, Turbot, Plaice, or Halibut.

(Grade Standards are separate for Cod. Flounder, Sole. and Haddock and must comply with those standards). Fillets are slices of practically boneless fish flesh of irregular size and shape. which are removed from the carcass by cuts made parallel to the backbone and sections of such fillets cut so as to facilitate packing. 100% net weight, No water or glaze weight added. Fish portion must meet weight requirements when thawed and drained, Delivered cases must be labeled 100% net weight. Manufacturer's letters will not be accepted in lieu of labeling. Note type and size on bid. 4 to 7 oz.

Meats, Fish Fillets, Raw. Individually Quick Frozen, Unglazed. Skin-on, Skin-on (white side only), or Skin-off (skinless), Practically boneless fillet. U.S. Grade A or 8. Acceptable types include Tilapia, Cod, Haddock, Hake, Flounder, Sole, Turbot, Plaice, or Halibut.

(Grade Standards are separate for Cod, Flounder, Sole, and Haddock and must comply with those standards). Fillets are slices of practically boneless fish flesh of irregular size and shape, which are removed from the carcass by cuts made parallel to the backbone and sections of such fillets cut so as to facilitate packing. 100% net weight, No water or glaze weight added. Fish portion must meet weight requirements when thawed and drained. Delivered cases must be labeled 100% net weight. Manufacturer's letters will not be accepted in lieu of labeling. Note type and size on bid. 4 to 7 oz.

Total Pricel

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Email address:

***PLEASE REMEMBER THAT ALL INFORMATION ON YOUR BID MUST BE SUBMITTED IN TYPED

FORMAT***