J-16_USMC_BUYERS'_GUIDE.pdf

United States Marine Corps Buyers’ Guide

*Contents of this document are to be used only for the USMC regardless of references to other services.

Table of Contents

JOINT SERVICES BUYERS GUIDE INTRODUCTION ...................................................... i

1. GENERAL i

2. GOALS i

3. RESPONSIBILITIES i

4. PROCEDURES FOR NEW ITEMS ii

5. SELECTION OR RETENTION OF ITEMS ii

6. PRODUCT CONSIDERATIONS ii

7. VISITS OF VENDORS, MANUFACTURERS, OR BROKERS iv

8. PRODUCTS CUTTINGS AND DEMONSTRATION v

9. FILE MAINTENANCE REQUIREMENTS vi

FSC 8905 - MEAT, POULTRY, AND SEAFOOD

BEEF

1. BEEF BRAISING STEAK, SWISS, RAW 6

2. BEEF, BREAKFAST STEAK, RAW 6

3. BEEF, BRISKET, DECKLE-OFF, BONELESS, CORNED, FULLY COOKED 6

4. BEEF, BRISKET, DECKLE-OFF, BONELESS, CORNED, RAW 7

5. BEEF, BRISKET, DECKLE-OFF, BONELESS, RAW 7

6. BEEF, BRISKET, DECKLE OFF, SLICED, FULLY COOKED 7

7. BEEF CHUCK, CHUCK ROLL, RAW 8

8. BEEF CHUCK, SHOULDER CLOD, ARM ROAST, RAW 8

9. BEEF CHUCK, SHOULDER (CLOD) ROAST, RAW 8

10. BEEF, CUBED STEAK, RAW 9

11. BEEF, DICED, FULLY COOKED 9

12. BEEF, DICED, RAW 10

13. BEEF FAJITA STRIPS, RAW 10

14. BEEF FAJITA STRIPS, SEASONED, FULLY COOKED 11

15. BEEF FLANK, FLANK STEAK, RAW 11

16. BEEF, GROUND, BULK, 90% LEAN, RAW 12

17. BEEF, GROUND, BULK, 90% LEAN, FULLY COOKED 12

18. BEEF, GROUND, PATTIES, 85% LEAN, RAW 13

19. BEEF, GROUND, PATTIES, 85% LEAN, FULLY COOKED 13

20. BEEF, GROUND, PATTIES, ANGUS, 85% LEAN, FULLY COOKED 14

21. BEEF LIVER, RAW 14

22. BEEF LOIN, STRIP LOIN STEAK, BONELESS, CENTER-CUT, RAW 14

23. BEEF LOIN, T-BONE STEAK, RAW 15

24. BEEF LOIN, TENDERLOIN, FULL, SIDE MUSCLE OFF, DEFATTED, RAW 15

25. BEEF LOIN, TOP SIRLOIN BUTT, CENTER CUT, CAP OFF, BONELESS, RAW 16

26. BEEF LOIN, TOP SIRLOIN BUTT STEAK, CENTER CUT, BONELESS, RAW 16

27. BEEF for KABOBS, RAW 16

28. BEEF KABOBS, WITH VEGETABLES, WITH WOOD SKEWER, RAW 17

29. BEEF OXTAIL, DISJOINTED, 1-2” CUT, RAW 17

30. BEEF, POT ROAST, FULLY COOKED 18

31. BEEF, PULLED/SHREDDED, FULLY COOKED 18

32. BEEF RIB, RIBEYE, LIP-ON, FULLY COOKED 18

33. BEEF RIB, RIBEYE ROLL for PRIME ROAST, RAW 19

34. BEEF RIB, RIBEYE ROLL STEAK, BONELESS, RAW 19

35. BEEF RIB, ROAST-READY, FULLY COOKED 19

36. BEEF ROUND, HEEL & SHANK OFF, W/O KNUCKLE, BNLS, RAW 20

37. BEEF ROUND, RUMP & SHANK PARTIALLY OFF, HANDLE ON, RAW 20

38. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, RAW 20

39. BEEF ROUND, TOP, (INSIDE), CAP OFF, RAW 21

40. BEEF, SHORT RIB, BONE IN, RAW 21

41. BEEF, TOP, INSIDE, ROUND, CAP OFF, FULLY COOKED 21

42. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, RAW 21

43. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, FULLY COOKED 22

44. BEEFSTEAK, SALISBURY, FULLY COOKED 22

45. BEEFSTEAK, WAFER SLICED (PHILLY STYLE), WHOLE MUSCLE, RAW 23

46. BEEFSTEAK, WAFER SLICED (PHILLY STYLE), (BEEF, WATER, & FOOD STARCH

PRODUCT), RAW 23

LAMB

1. LAMB RIB CHOPS, RAW 25

2. LAMB SHOULDER ROAST, RAW 25

3. LAMB, WATER, & BINDER PRODUCT, DICED, FULLY COOKED 25

VEAL

1. VEAL, STEAK, BREADED, RAW 27

PORK

1. BACON, CANADIAN STYLE, CURED & SMOKED, SLICED 28

2. BACON, SLICED, FULLY COOKED 28

3. BACON, SLICED, RAW 28

4. HAM, BOILED, BONELESS (CURED), FULLY COOKED 29

5. HAM, BONELESS, (CURED AND SMOKED), FULLY COOKED, PIT STYLE 29

6. HAM, CURED & SMOKED, FULLY COOKED, BONELESS 29

7. HAM, CURED & SMOKED, SPECIAL, BONELESS, FULLY COOKED 30

8. HAM, JUICES, HONEY-CURED (SMOKED), PARTIALLY BONED, SPIRAL CUT 30

9. PORK, DICED, RAW 30

10. PORK HOCKS, SHOULDER (CURED AND SMOKED) 31

11. PORK LEG, RAW 31

12. PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW 32

13. PORK LOIN, ROAST, BONELESS, RAW 32

14. PORK ROASTING PIG, WHOLE, WITH HEAD, RAW 32

15. PORK SHOULDER, BBQ, PULLED/SHREDDED, FULLY COOKED 33

16. PORK SHOULDER, BUTT, BONE IN, RAW 33

17. PORK SHOULDER, BUTT, BONELESS, RAW 33

18. PORK SHOULDER BUTT STEAKS, BONE IN, RAW 34

19. PORK SHOULDER BUTT STEAKS, BONELESS, RAW 34

20. PORK SPARERIBS, BREAST BONE (STERNUM) OFF, FULLY COOKED 34

21. PORK SPARERIBS, RAW 35

22. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED 35

23. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED IN BOIL IN BAG 35

24. PORK SPARERIBS, ST. LOUIS STYLE, RAW 36

25. PORK STEAKS, FLAKED AND FORMED, BREADED, RAW 36

26. PORK TENDERLOIN, RAW 36

CHICKEN

1. CHICKEN, 8 WAY CUT, BREADED, FULLY COOKED 38

2. CHICKEN, 8 WAY CUT, RAW 38

3. CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, FULLY COOKED 38

4. CHICKEN BREAST FILLET WITH RIB MEAT, RAW 39

5. CHICKEN BREAST FILLET WITH RIB MEAT. WITH GRILL MARKS, FULLY COOKED

6. CHICKEN BREAST FAJITA STRIPS, FULLY COOKED 40

7. CHICKEN BREAST FAJITA STRIPS, RAW 40

8. CHICKEN BREAST NUGGET, BREADED, FULLY COOKED 41

9. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, FULLY COOKED 41

10. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, RAW 41

11. CHICKEN BURGER, WITH QUINOA & VEGETABLES, FULLY COOKED 42

12. CHICKEN, DICED, LOW SODIUM, FULLY COOKED 42

13. CHICKEN, GROUND, BULK, 90% LEAN, RAW 43

14. CHICKEN, GROUND, PATTIES, 85% LEAN, RAW 43

15. CHICKEN PATTIES, BREADED, FULLY COOKED 43

16. CHICKEN, QUARTERED, OVEN ROASTED, FULLY COOKED 44

17. CHICKEN, QUARTERED, RAW 44

18. CHICKEN STEAKS, WAFER SLICED (PHILLY STYLE), RAW 45

19. CHICKEN TENDERLOINS, BREADED, FULLY COOKED 45

20. CHICKEN THIGH, BONELESS/SKINLESS, RAW 45

21. CHICKEN THIGHS, BONELESS/SKINLESS, TOCINO, PHILIPPINE STYLE, RAW 46

22. CHICKEN, THIGH, KABOB, RAW 46

23. CHICKEN, THIGH, KABOB, W/VEGETABLES & FRUIT, RAW 47

24. CHICKEN THIGHS, BONELESS, SKINLESS, RAW 47

25. CHICKEN, WHOLE, WITHOUT NECK AND GIBLETS, RAW 47

26. CHICKEN WINGS, BREADED, JOINTS 1 & 2, FULLY COOKED 48

27. CHICKEN WINGS, OVEN ROASTED, FULLY COOKED 48

28. CHICKEN WINGS, UNBREADED, FULLY COOKED 48

29. CHICKEN WINGS, WHOLE, RAW 49

30. CORNISH HEN, HALVES, RAW 49

31. CORNISH HEN, WHOLE WITH GIBLETS, RAW 49

TURKEY

1. TURKEY BACON, SLICED, RAW 51

2. TURKEY BREAST FILLET, RAW 51

3. TURKEY BREAST ROAST, SKIN-ON, BONELESS, RAW 51

4. TURKEY BREAST ROAST, SKIN-ON, BONELESS, FULLY COOKED 52

5. TURKEY BURGER, WITH BROWN RICE & VEGETABLES, FULLY COOKED 52

6. TURKEY, DICED, WHITE & DARK IN NATURAL PROPORTIONS, FULLY COOKED

7. TURKEY, GROUND, BULK, 90% LEAN, RAW 53

8. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL

PROPORTIONS, 85% LEAN, RAW 53

9. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL

PROPORTIONS, 85% LEAN, FULLY COOKED 54

10. TURKEY, GROUND, PATTIES, WHITE MEAT ONLY, MINIMUM 85% LEAN, RAW 54

11. TURKEY, ROAST, BONELESS, WHITE & DARK IN NATURAL PROPORTIONS, RAW

12. TURKEY, WHOLE, SKIN-ON, SEMI-BONELESS, WITHOUT NECK OR GIBLETS, RAW

13. TURKEY, WHOLE, TOM, WITHOUT GIBLETS, RAW 55

14. TURKEY, WHOLE, WITHOUT GIBLETS, SMOKED, FULLY COOKED 56

15. TURKEY WINGS, WHOLE, FULLY COOKED 56

FURTHER PROCESSED PRODUCTS

1. FRANKFURTERS 57

2. FRANKFURTERS, CHICKEN AND/OR TURKEY 57

3. GYRO MEAT, LOAF 57

4. GYRO MEAT, SLICED 58

5. LUNCHMEAT, BEEF PASTRAMI, FOR SLICING 58

6. LUNCHMEAT, BEEF PASTRAMI, SLICED 59

7. LUNCHMEAT, BOLOGNA, FOR SLICING 59

8. LUNCHMEAT, BOLOGNA, SLICED 59

9. LUNCHMEAT, CHICKEN BREAST, SLICED 60

10. LUNCHMEAT, HAM, WITH NATURAL JUICES OR HAM, WATER ADDED, SLICED 60

11. LUNCHMEAT, ROAST BEEF, SLICED 61

12. LUNCHMEAT, SALAMI, FOR SLICING 61

13. LUNCHMEAT, SALAMI, SLICED 61

14. LUNCHMEAT, TURKEY BREAST, SLICED 62

15. LUNCHMEAT, TURKEY HAM, SLICED 62

16. MEATBALLS, FULLY COOKED 62

17. MEATLOAF, BEEF, FULLY COOKED 63

18. PEPPERONI , SLICED 63

19. SAUSAGE, BRATWURST, LINKS 64

20. SAUSAGE, BREAKFAST, LINKS, CHICKEN, FULLY COOKED 64

21. SAUSAGE, BREAKFAST, LINKS, PORK, PORK & BEEF, OR BEEF, FULLY COOKED

22. SAUSAGE, BREAKFAST, LINKS, TURKEY, FULLY COOKED 65

23. SAUSAGE, BREAKFAST, PATTIES, BEEF, FULLY COOKED 65

24. SAUSAGE, BREAKFAST, PATTIES, PORK, FULLY COOKED 66

25. SAUSAGE, BREAKFAST, PATTIES, PORK, RAW 66

26. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, FULLY COOKED 66

27. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, RAW 67

28. SAUSAGE, ITALIAN, CRUMBLED, FOR PIZZA, FULLY COOKED 67

29. SAUSAGE, KNOCKWURST, LINKS, FULLY COOKED 67

30. SAUSAGE, POLISH, LINKS, SMOKED, FULLY COOKED 68

31. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD), LINKS, FULLY COOKED 68

32. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD), LINKS, RAW 68

SEAFOOD

1. CATFISH FILLETS, BREADED, RAW OR PARFRIED 70

2. CATFISH FILLETS, RAW 70

3. CATFISH NUGGETS, BREADED, PARFRIED 70

4. CLAMS, WITH JUICES, CANNED 71

5. COD FILLET, BATTERED, PARFRIED 71

6. COD FILLETS, BREADED, RAW or PARFRIED 71

7. COD FILLETS, RAW 72

8. CRAB CAKES 72

9. CRABMEAT, IMITATION, SURIMI, CHUNKS/FLAKES 72

10. CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT, FULLY COOKED 73

11. FISH PORTIONS, BATTER DIPPED, PARFRIED 73

12. FLOUNDER FILLETS, RAW 74

13. HALIBUT STEAK OR FILLET, RAW 74

14. LOBSTER TAIL, COLD WATER, RAW 74

15. LOBSTER TAIL, SPINY, RAW 75

16. POLLOCK BURGER, ALASKAN, RAW 75

17. POLLOCK FILLETS, RAW 75

18. POLLOCK FILLETS, STUFFED, RAW 76

19. POLLOCK PORTIONS, BATTER DIPPED, PARFRIED 76

20. POLLOCK PORTIONS, BREADED, PARFRIED 76

21. POLLOCK PORTIONS, SERPENTINE CUT, RAW 77

22. SALMON FILLETS, RAW 77

23. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE 77

24. SALMON BURGER, RAW 78

25. SALMON, PINK, CANNED 78

26. SCALLOPS, SEA, RAW 78

27. SCALLOPS, SEA, BACON WRAPPED 79

28. SHRIMP BURGERS,RAW 79

29. SHRIMP, BREADED, RAW 79

30. SHRIMP, BREADED, PARFRIED 80

31. SHRIMP, PEELED & DEVEINED, RAW 80

32. SHRIMP PIECES, P&D, U-60 CT 81

33. SHRIMP, WHOLE, RAW, CRABMEAT STUFFED 81

34. SNOW CRAB CLUSTERS, FULLY COOKED 81

35. TILAPIA FILLETS, BONELESS/SKINLESS, RAW 82

36. TROUT, WHOLE, RAW 82

37. TROUT FILLETS, RAW 82

38. TUNA, CANNED OR VACUUM POUCH - USA, USAF, USN, USMC 83

FRUITS

1. APPLES, SLICED, CANNED 88

2. APPLES, CHIPPED, DICED, OR PIECES, CANNED 88

3. APPLES, RINGS, SPICED, CANNED 88

4. APPLESAUCE, SHELF STABLE (CANNED, VACUUM POUCH, OR INDIVIDUAL CUPS)

5. APPLESAUCE (FLAVORED), SHELF STABLE (VACUUM POUCH OR INDIVIDUAL

SERVING PACKAGES) 89

6. APRICOTS, DRIED 89

7. APRICOTS, HALVES, CANNED 89

8. BANAN/ACHIPS, DEHYDRATED 89

9. BANANAS , SLICED, FROZEN 90

10. BLACKBERRIES, FROZEN 90

11. BLUEBERRIES, DEHYDRATED 90

12. BLUEBERRIES, WILD OR CULTIVATED, CANNED 90

13. BLUEBERRIES, WILD OR CULTIVATED, FROZEN 91

14. BOYSENBERRIES, FROZEN 91

15. CHERRIES, RED TART, PITTED, CANNED 91

16. CHERRIES, RED TART, PITTED, FROZEN 91

17. CHERRIES, SWEET, CANNED 91

18. CHERRIES, SWEET, FROZEN 92

19. CHERRIES, MARASCHINO, WHOLE OR HALVES, SHELF STABLE 92

20. CRANBERRIES, DRIED 92

21. CRANBERRIES, WHOLE, FROZEN 92

22. CRANBERRY SAUCE, WHOLE OR JELLIED, CANNED 93

23. DATES, WHOLE, PITTED 93

24. FRUIT COCKTAIL, CANNED 93

25. FRUIT MIX, FROZEN 93

26. FRUIT MIX, SHELF STABLE 94

27. FRUIT, EXTENDED SHELF LIFE, CHILL 94

28. MANGO, CHUNKS/CUBES, FROZEN 94

29. MANGO, PUREE, FROZEN OR SHELF STABLE 94

30. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED 95

31. PEACHES, CLINGSTONE, CANNED 95

32. PEACHES, FREESTONE, CANNED 95

33. PEACHES, CHUNKS/CUBES, FROZEN 95

34. PEACH, PUREE, FROZEN OR SHELF STABLE 96

35. PEARS, CANNED 96

36. PINEAPPLE, CANNED 96

37. PINEAPPLE, CHUNKS, FROZEN 97

38. RAISINS, SEEDLESS OR GOLDEN SEEDLESS, SHELF STABLE 97

39. RASPBERRIES, RED OR BLACK, FROZEN 97

40. STRAWBERRIES, WHOLE OR SLICED, FROZEN 97

JUICES

1. JUICE BLENDS, CANNED/SHELF STABLE, CHILL, OR FROZEN 99

2. JUICE, APPLE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE 99

3. JUICE, APPLE, FROM CONCENTRATE, CANNED/SHELF STABLE 99

4. JUICE, APPLE, CONCENTRATED, FROZEN 99

5. JUICE, GRAPE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE 99

6. JUICE, GRAPE, FROM CONCENTRATE, CANNED/SHELF STABLE 100

7. JUICE, GRAPE, CONCENTRATED, FROZEN 100

8. JUICE, GRAPEFRUIT, CANNED/SHELF STABLE OR FROZEN 100

9. JUICE, LEMON, CANNED/SHELF STABLE 100

10. JUICE, LEMON, RECONSTITUTED, SHELF STABLE 100

11. JUICE, LIME, SHELF STABLE, CHILL, OR FROZEN 101

12. JUICE, MANGO, SHELF STABLE 101

13. JUICE, ORANGE, CANNED/SHELF STABLE, CHILL, OR FROZEN 101

14. JUICE, PINEAPPLE, CANNED/SHELF STABLE 101

15. JUICE, TOMATO, CANNED/SHELF STABLE 102

16. JUICE, VEG, CANNED/SHELF STABLE 102

17. NECTAR, CANNED/SHELF STABLE OR FROZEN 102

VEGETABLES

1. ASPARAGUS, CUTS AND TIPS, CANNED 103

2. ASPARAGUS, CUTS AND TIPS, FROZEN 103

3. BAMBOO SHOOTS, SLICED, CANNED 103

4. BEAN SPROUTS, CANNED 103

5. BEANS, BAKED, CANNED 103

6. BEANS, BAKED, WITH PORK, CANNED 104

7. BEANS, BLACK, CANNED – SEE BEANS, DRIED, CANNED 104

8. BEANS, DRIED, CANNED 104

9. BEANS, GARBANZO (CHICK-PEAS), CANNED - SEE BEANS, DRIED, CANNED 104

10. BEANS, GREEN OR WAX, CANNED 105

11. BEANS, GREEN OR WAX, FROZEN 105

12. BEANS, KIDNEY, CANNED – SEE BEANS, DRIED, CANNED 105

13. BEANS, LIMA, CANNED 105

14. BEANS, LIMA, FROZEN 105

15. BEANS, PINK, CANNED - SEE BEANS, DRIED, CANNED 106

16. BEANS, PINTO, CANNED - SEE BEANS, DRIED, CANNED 106

17. BEANS, WAX, CANNED – SEE BEANS, GREEN OR WAX, CANNED 106

18. BEANS, WAX, FROZEN - SEE BEANS, GREEN OR WAX, FROZEN 106

19. BEANS, WHITE, CANNED - SEE BEANS, DRIED, CANNED 106

20. BEANS, WHITE, WITH PORK, CANNED - BEANS, BAKED, WITH PORK, CANNED 106

21. BEETS, CANNED 106

22. BROCCOLI, FROZEN 106

23. BRUSSELS SPROUTS, FROZEN 106

24. CARROTS, CANNED 107

25. CARROTS, FROZEN 107

26. CAULIFLOWER, FROZEN 107

27. CORN, CREAM STYLE, CANNED 107

28. CORN, WHOLE KERNEL, CANNED 108

29. CORN, WHOLE KERNEL, FROZEN 108

30. CORN, ON THE COB, FROZEN 108

31. GREENS, COLLARD, CANNED – SEE GREENS, LEAFY, CANNED 108

32. GREENS, COLLARD, FROZEN – SEE GREENS, LEAFY, FROZEN 108

33. GREENS, COLLARD, PRECOOKED, FROZEN 108

34. GREENS, LEAFY, CANNED 109

35. GREENS, LEAFY, FROZEN 109

36. GREENS, MUSTARD, FROZEN – SEE GREENS, LEAFY, FROZEN 109

37. GREENS, TURNIP, CANNED – SEE GREENS, LEAFY, CANNED 109

38. GREENS, TURNIP, PRECOOKED, FROZEN 109

39. KIMCHI, CANNED - USA, USAF, USMC 110

40. MUSHROOMS, CANNED 110

41. OKRA, BREADED, FROZEN - USA, USAF, USMC 110

42. OKRA, CUT, FROZEN 110

43. ONIONS, DEHYDRATED, WHITE, CHOPPED 110

44. ONION RINGS, BREADED OR BATTERED, FROZEN 111

45. PEAS, BLACK-EYE, CANNED 111

46. PEAS, CANNED 111

47. PEAS, FROZEN 111

48. PEAS AND CARROTS, FROZEN 112

49. PEPPERS, MISCELLANEOUS, CANNED 112

50. PEPPERS, SWEET, FROZEN 112

51. PEPPERS, SWEET, ROASTED, FROZEN 112

52. PIMIENTOS, CANNED 113

53. POTATOES, FRENCH FRIES, FROZEN 113

54. POTATOES, HASH BROWN, FROZEN 113

55. POTATOES, NON-STANDARDIZED, CANNED 113

56. POTATOES, NON-STANDARDIZED, FROZEN 114

57. POTATOES, SWEET, CANNED 114

58. POTATOES, WHITE, CANNED 114

59. PUMPKIN, CANNED 114

60. SAUERKRAUT, CANNED 115

61. SPINACH, CANNED 115

62. SPINACH, FROZEN – SEE GREENS, LEAFY, FROZEN 115

63. SQUASH, SUMMER, FROZEN 115

64. SQUASH, WINTER, FROZEN 115

65. SQUASH, WINTER, COOKED, FROZEN 116

66. SUCCOTASH, CORN AND LIMA BEANS, FROZEN 116

67. TOMATOES, CANNED 117

68. TOMATOES, CRUSHED, CANNED 117

69. TOMATO, PASTE, CANNED 117

70. TOMATO, PUREE/PULP, CANNED 117

71. VEGETABLE BLENDS AND MIXED VEGETABLES, CANNED 118

72. VEGETABLE BLENDS, FROZEN 118

73. VEGETABLES, MIXED, FROZEN 118

74. WATER CHESTNUTS, SLICED, CANNED 118

75. ZUCCHINI, FROZEN – SEE SQUASH, SUMMER, FROZEN 119

GLOSSARY OF ACRONYMS AND TERMS

CATALOG ABBREVIATIONS

i

JOINT SERVICES BUYERS GUIDE INTRODUCTION

1. GENERAL

The mutual goals of the Services’ Food Service Programs and the Subsistence Prime Vendor Program are to obtain the highest quality, most nutritious subsistence items affordable within our Basic Daily Food Allowance (BDFA). To that end, this guide has been developed to assist region and installation personnel in their decision processes when selecting or retaining subsistence items. Particular attention has been devoted to meat, poultry, and seafood items (Federal Supply Class (FSC) 8905) as these are high velocity, high dollar value items. Processed fruit, juice, and vegetables products (FSC 8915) are also covered in the initial version (Phase 1) of this guide. Products cataloged under the remaining FSCs will be addressed under Phase 2 of the Guide. While not all inclusive, this document provides detailed guidance and specifications for items required in the recipes and menus of the Army, Air Force, Navy, and Marine Corps Food Programs.

2. GOALS

a. Many items within the vast spectrum of commercial products being offered do not fit within the Services’ Food Program parameters. This may be due to domestic availability, price, the level of quality (high or low), extreme perishability (short shelf life), preparation methods, holding capabilities, diner acceptability, or a combination of all.

b. The frequent purchase of exotic or extremely expensive meats, seafood, or dessert items for dining facilities is not recommended and should be strictly limited.

Items such as alligator tail, quail, Alaskan king crab, lobster tail, precooked “baby back ribs” and some prepared entrées and desserts are considered high cost subsistence items. These items are not used in the monthly computation of the BDFA. While these items may offer upscale changes to menus their cost will often exceed the constraints of the BDFA and they are not to be considered a part of normal menus. Any use of items of this nature should be infrequent and limited to special meals or occasions such as Service Birthday meals, Super Suppers, Ethnic Celebrations, or Holiday Meals.

c. Many installations have indiscriminately selected precooked items for use in daily menus. These items are also not included in the BDFA computation and excessive use of pre-prepared items should be discouraged. While these items may offer ease of preparation they increase costs and reduce the training and experience available to Culinary Specialists/Food Service personnel. While reducing labor for contractor operated dining facilities, we see no reduction in contract price commensurate with the use of these items.

3. RESPONSIBILITIES

a. Food Program Managers (FPMs), Food Service Officers (FSOs), and Food Service Supervisors (FSS), in conjunction with the Services’ nutritional SMEs and quality assurance/control SMEs, should use this guide to ensure that correct product specifications are being followed. Food Service leadership must ensure that any item selected for evaluation for possible catalog inclusion meets the requirements of AR 30- 22, chapter 3, paragraph 12 and chapter 5, paragraph 8, AFMAN 34-240, NAVSUP P- 486, or MCO10110.14M, chapter 21, pargraph 8, (as applicable) and this guide.

ii

b. FPMs, FSOs, and FSS, in conjunction with the Services’ nutritional SMEs and quality assurance/control SMEs, should semi-annually review their local catalog using these guidelines to ensure that standards are being met. Items that do not meet established standards should be replaced.

c. Dining Facility Managers/Food Service Managers may use the guide for product identification in the receiving process and for training their dining facility staffs.

d. Senior Culinary Management NCOs, FSOs, and FSS will remain responsible for maintaining menus within the established standards and the status of their respective dining facility accounts as stated in DA Pam 30-22, Appendix I, AFMAN 34-240, NAVSUP P-486, or MCO10110.14M (as applicable).

4. PROCEDURES FOR NEW ITEMS

Army, Air Force, and OCONUS USMC - Installations/commands desiring to add or change catalog items should first contact their subsistence prime vendor (SPV) customer service representative. The initial effort should be to purchase an item carried by the vendor and providing the benefit of the Defense Logistics Agency - Troop Support (DLA Troop Support) maintained Manufacturers Pricing Agreement (MPA) and National Allowance Pricing Agreement (NAPA). Should the prime vendor desire to offer private (house) label products, the item must equal or exceed the desired item in quality, nutritional parameters, and price.

Army - Food Service Management Boards (FSMB) should follow procedures for new products contained in DA Pam 30-22, paragraph 3-13. Care must also be taken to ensure compliance with the menu standards contained in DA Pam 30-22, paragraph 3- 74 when selecting items for use. Deviations from the IMT and DA G4 CONOPs menu require HQ approval. Deviations from the CONUS/OCONUS menu must be approved by food program manager.

Air Force – All adds must be approved by AF Service HQs.

Navy – The Navy Afloat and Ashore command will first contact their Type Commanders (TYCOMs) or Regional FSOs. TYCOMs and FSOs should follow procedures for new products contained in NAVSUP P-486 Volume 1 Chapter 3 and 4.

CONUS USMC – Regional garrison food service contractor is required to make all subsistence purchase decisions in accordance with these guidelines.

5. SELECTION OR RETENTION OF ITEMS

General guidance and requirements for the selection or retention of subsistence items is provided in the introduction information for each Federal Supply Class.

6. PRODUCT CONSIDERATIONS

a. Value/Plate Cost

1) The commercial food industry continues to develop and offer value added products for institutional use. These are often touted as labor saving and include processing and partial or complete cooking by the producer. While many are highly acceptable and may fill a specific need (precooked bacon, breakfast sausage, spareribs, meatballs), they may also carry an increased cost burden for dining iii facility/galley accounts. FPMs, FSOs, FSS, and TYCOMs must determine “plate cost” or “what does it cost to feed one portion” when considering any item for catalog listings. A cost to benefit analysis must be conducted (for any considered item) to identify the cost impact the item will have on dining facility accounts. This process should be followed in all purchasing decisions. Product yields must be the prime factor in the analysis. Proper cost analysis on products must be based on the portion cost and portions yielded and not the per pound price. To properly evaluate competing items, you must compare individual serving costs and then decide if any additional cost is justified and if your facilities can absorb the cost within authorized allowances.

2) General or unlimited use of precooked items without detailed cost analysis is not recommended and should be strictly limited by FPMs, FSOs, FSS, and TYCOMs.

FPMs, Senior Culinary Management NCOs, FSOs, FSS, and TYCOMs should carefully review convenience of prepared products for their intended use, frequency, cost, and possible impact on contract operations. Precooked items (generally) should be considered for specialty items, to ease short staffing in facilities, when there is infrequent use and when use of a precooked item can increase the quality offered at affordable pricing.

3) Conversely, precooked items often may have absorbed preparation and cooking losses in their cost. The portion yields of these items may overcome the initial cost. Products such as precooked bacon and breakfast sausage are extreme examples. For example; one pound of precooked bacon normally yields roughly the same number of servings as three pounds of raw bacon. Precooked breakfast sausage may in fact have a lower portion cost than raw. The sheer time saving convenience of pre-made meat balls may justify a price that is higher than the raw ingredients for this item.

b. Price – FPMs, FSOs, FSS, and TYCOMs should also investigate the price stability of the product. Is it an item that experiences frequent price fluctuations? Is it offered at a low price that will experience numerous increases in the following months?

Can the vendor offer price stabilization for extended periods such as six or nine months or one year with no increase?

c. Preparation, Performance, Shelf Life - FPMs, Senior Culinary Management NCOs, FSOs, and FSS should also closely review the handling, cooking and holding characteristics of any item being considered. Vendors of marinated, solution added, tenderized, precooked items (as well as raw) should be required to fully describe their processes and what impact they have on how we handle the product. The product should be evaluated in its received state, in its preparation phase, and in its end or serving state. What was required to prepare the item? Is specialized equipment or training required? How much shrinkage or loss was experienced? How does it hold on the serving line or in food warmers? What is the stated shelf life? Does the product perform as advertised?

d. Product Replacement - Any vendor desiring that we use their product should be able to fully explain “why we should use their product over others”. This is especially important when we are asked to change an item of one brand for a like item of another brand. There must be some benefit that accrues to the Services’ Food Program to validate or support the switch. This may be in quality, price, storage, handling, or preparation methods. This is not meant as an obstacle for vendors but as an education for us. Each product change requires changes to our recipe and master iv item files, and requires that we consume existing inventory to permit deletion of items being replaced and possible re-education of food handlers. Change for the sake of change is not beneficial to our program and is not recommended.

e. Contractual considerations –

1) Berry Amendement – All Prime Vendor contracts contain language stating that IAW the Defense Appropriations Act:

a) All items supplied under the contract(s) awarded as a result of this solicitation must comply with the Berry Amendment (10 U.S.C.

Section 2533a) and the provisions of DFASRS Clause

252.225.7012. For detailed information, please refer to DFARS

225.7012 and FAR 25.103, or contact the Contracting Officer.

b) The Government may issue individual domestic non-availability determinations (DNAD) when warranted. The Contracting Officer will forward notices to the Prime Vendor as the determination(s) is (are) made.

c) The vendor shall deliver under this contract, food that has been grown, reprocessed, reused, or produced in the United States, except for exempted items. Exempted items include: 1) acquisitions of perishable foods by or for activities located outside the United States for personnel of those activities (per DFARS 225.7002-2(e)) and 2) acquisitions of foods manufactured or processed in the United States, regardless of where the foods (and any component if applicable) were grown or produced. However, in accordance with Section 8118 of the DoD Appropriations Act for Fiscal Year 2005 (Pub. L. 108-287), this exception does not apply to fish, shellfish, or seafood manufactured or processed in the United States or fish, shellfish, or seafood contained in foods manufactured or processed in the United States (per DFARS 225.7002-2(l)). These foods shall be taken from the sea by U.S. flag vessels; or if not taken from the sea, shall be obtained from fishing within the United States; and any processing or manufacturing of the fish, shellfish, or seafood shall be performed on a U.S.-flag vessel or in the United States.

2) Approved Sources – Every Prime Vendor contract contains language stating the government does not intend to make any award for, nor accept, any subsistence products manufactured, processed, or stored in a facility which fails to maintain acceptable levels of food safety and food defense, is operating under such unsanitary conditions as may lead to product contamination or adulteration constituting a health hazard, or which has not been listed in an appropriate government directory as a sanitarily approved establishment when required. Guidance on specific listing requirements for products/plants included in or exempt from listing is provided in Appendix A of the Worldwide Directory Of Sanitarily Approved Food Establishments For Armed Forces Procurement at:

https://vets.amedd.army.mil/86257B8D004A4B6C/PHC.

7. VISITS OF VENDORS, MANUFACTURERS, OR BROKERS

Army - Prime vendors, manufacturers, brokers or others will not visit dining facilities to seek sales without the expressed permission of the FPMs. Vendors are encouraged to https://vets.amedd.army.mil/86257B8D004A4B6C/PHC v visit facilities to demonstrate and provide training or assistance with products already listed on the installation catalog. Subordinate commands must work through the FPM to invite vendors to provide this service. “Mini Food Shows” relative to only segments of the installation/organization and not the whole will not be conducted. Vendors arriving at dining facilities without proper approval will be reported to the FPM immediately and directed to his or her office.

Navy - Salespersons or other representatives of food suppliers or companies are prohibited from visiting all GMs to sell or promote their products. All food suppliers and vendors must be directed to designated TYCOMs and Regional FSO's. Procurement will be made only from sources of supply contained in NAVSUP Publication 486, Chapter 4, Paragraph 4102. These procurement restrictions must be strictly adhered to.

Air Force – Prime vendors, manufacturers, brokers or others will not visit dining facilities to seek sales without the expressed permission of Air Force Service Headquarters.

OCONUS USMC - Manufacturers, brokers or others wishing to demonstrate their products must contact the Subsistence Prime Vendor to obtain permission to participate in annual food shows.

CONUS USMC - Manufacturers, brokers or others wishing to demonstrate their products must contact the Regional garrison food service contractor.

8. PRODUCTS CUTTINGS AND DEMONSTRATION

a. Product cuttings or demonstrations are used primarily to perform one or more of three functions. These are to: evaluate new products; resolve complaints of products not meeting specifications or quality; and to provide training on products currently utilized at the installation. A product cutting or demonstration should be used in the decision process when selecting new items for dining facility use. Installation FPMs, FSOs, Regional FSOs (Navy), FSS, and TYCOMs may schedule demonstrations for the express purpose of investigating a specific product, that meets the product requirements identified in this Guide, for possible use. Product cuttings and demonstrations for items that do not conform to the product specifications in this Guide require prior Service Headquarters approval. As part of the product demonstration, manufacturer’s representatives may bring chefs or marketing personnel to teach food program personnel how to use currently cataloged products more efficiently, or how to market the products to their customers more effectively.

b. When product demonstrations or cuttings are to be conducted, the FPM will request that the prime vendor invite desired company representatives to present their products at the FSMB. The prime vendor may also suggest producing companies known to provide products of the type required. Vendors may be asked to demonstrate their product at one or more dining facilities or subordinate command food management boards to gauge soldier, sailor, airman and marine acceptance of the products.

Foodservice representatives of sister services being served under the same contract should be invited to all cuttings or demonstrations where decisions to add or delete catalog items may occur. Product sample size should be limited to quantities required to support sampling during the cutting or demonstration. If conducted in a dining facility, the sample size shall be limited to a quantity to support not more than 100 diners or 50% of the average headcount for that meal, whichever is less.

vi

c. FPMs, FSOs, FSS, and TYCOMs should follow-up on these actions to ensure the desired companies are represented at the cutting or demonstration. The actual cuttings or product demonstrations will be supervised by the FPM, FSO, FSS, or TYCOM. Prime vendors should assist in the invitation of producing vendors and arranging for product availability. Prime vendors will not conduct or supervise the cutting nor the grading forms used to evaluate competitors. Evaluations must be controlled by the FPM, FSO, FSS, or TYCOM. Procedures for cuttings and demonstrations are fully explained in DA Pam 30-22, paragraph 3- 12, AFMAN 34-240, NAVSUP P-486. When scheduling a demonstration, you should provide the vendor ample time to provide product information, including: MPA/NAPA, product packaging, or shelf life information. Investigate preparation methods, nutrition information, how the product will help managers to meet Service menu standards, cost data, and whether or not the product is already carried by the SPV. FPMs, FSOs, FSS, and TYCOMs must provide sufficient time for each vendor and therefore must limit the number of product cuttings or demonstrations to the time available.

d. The decision to add products to the catalog rests with the customer. Every effort should be made to achieve a consensus of the customers relative to items that are to be added or deleted from a catalog. While each Service has certain unique requirements, experience has shown that all Services will use like items for most menus or recipes.

The FPMs, FSOs, FSS, TYCOMs, and FSMB members will vote and a decision will be rendered respective to each item evaluated. Items selected are added to the catalog using the Defense Logistics Agency Troop Support (DLA-TS) New Item Request Form.

e. Policy relative to items requested by Service customers remains. When the PV brings in a product (not previously maintained in their inventory), the requesting installation will ensure consumption, preventing loss to the PV and the government. If required, the prime vendor will notify the installation of product non-movement. This must be done prior to product expiration or use by date. FPMs, FSOs, and FSS will direct the issue of inventory on hand at the PV to installation facilities (mandatory issue).

When the stock is consumed, the product(s) may be deleted from the catalog. Items Special Ordered by an installation or organization must be accepted upon arrival.

Senior Culinary Management NCOs, FSOs, and FSS will not refuse delivery of special request items that are delivered at the agreed time and in the proper condition.

9. FILE MAINTENANCE REQUIREMENTS

a. Army, Air Force, Navy, and Marine Corps installations utilize the Subsistence Total Ordering and Receipt Electronic System (STORES) to pass orders from their respective Management Information Systems or Food Service Management System (AFMIS,CAFE, FSM, MCFMS) to the prime vendor. Some units utilize the “STORES-on-the- Web” system. The electronic catalog on all STORES systems supports customers for a specific geographic region. This includes all DoD and some non-DoD customers. It may therefore contain numerous items that were not intended, suitable or approved for all Service customers’ use.

b. Each Services’ automated Subsistence Food Service Management System must be utilized for ordering, inventory, and control of all item in accordance with each Services’ specific guidelines and regulations.

FSC 8905 - MEAT,

POULTRY, AND SEAFOOD

Introduction: Federal Supply Class 8905 includes, beef, veal, lamb, pork, chicken, turkey, other poultry, and seafood products.

Note: The majority of the items cataloged under FSC 8905 have specific Approved Sources requirements and unless exempt, must meet Berry Amendment requirements.

Beef, veal, lamb, pork, chicken, turkey, other poultry products:

For beef, veal, lamb, pork, chicken, turkey, and other further processed products, the standards established within the North American Meat Institute’s “The Meat Buyer’s Guide” (commonly referred to as the North American Meat Processors (NAMP) Meat Buyer’s Guide) or the USDA’s Institutional Meat Purchase Specifications (IMPS), will be used wherever possible in the selection of these items.

Specific grade requirements are identified in each product’s specification. Note: For items that are required to meet a specific grade standard, as cited in the item’s specification, the absence of a grade declaration on the product or case results in the product being considered “ungraded”.

FPMs, FSOs, and FSS should investigate the feasibility of utilizing fresh (never frozen) beef, pork and poultry products where possible. The user must identify the intended use of the product to properly determine the relative quality grade required.

Meat/Poulty Protein Extenders and Tenderizers: The use of protein extenders such as, but not limited to, Textured Vegetable Protein (TVP), Isolated Soy Protein (ISP), or Soy Protein Concentrate (SPC), for all 8905 items is prohibited. Additionally, the use of enzymatic tenderizers such as ficin, bromelain, or papain is also prohibited.

Beef:

Facilities will primarily use beef products processed from USDA Choice or Select grades. Utility grade (or below) is not authorized in military dining facilities.

NOTE: USDA AMS graded products will be labeled “USDA Choice”, ‘USDA Select”, etc. Products labeled “US Ch”,”US Ch Gr”, US Sel”, or “US Sel Gr” are not recognized as officially graded by USDA and therefore will be considered ungraded.

Only lean bulk ground beef (fat content not to exceed 10 percent) with no fillers or extenders will be allowed. Additionally, the product’s Principle Display Panel must declare the fat to lean percentage via language such as “90% Lean/10% Fat”, “90% Lean”, or “10% Fat”. Inferring the fat to lean percentage via language such as “90/10” is unacceptable.

Ground beef patties shall contain a minimum of 85% lean meat and no more than 15% fat. The use of beef patties in leiu of ground beef patties is not permitted as the beef patties may contain added beef fat, partially defatted chopped beef, partially defatted beef fat tissue, beef hearts, organ meats, water, binders, extenders, and fillers. Additionally, the product’s Principle Display Panel must declare the fat to lean percentage via language such as “85% Lean/15% Fat”, “85% Lean”, or “15% Fat”. Inferring the fat to lean percentage via language such as “85/15” is unacceptable.

The use of lean finely textured beef (LFTB) “pink slime” is also prohibited

Breaded products will be no more than 30% breading. The use of “fritters” (between 31% to 65% breading) is prohibited.

Pork:

Pork products are not graded by the USDA.

Bacon must have fewer than 290 milligrams of sodium per serving.

Ham - IAW 9 CFR 319.104, Definitions and Standards of Identity or Composition, the following are the 4 different standards of identity and labeling requirements for cooked ham, loin:

Minimum Meat Protein Fat Free (PFF) Percentage

Ham >20.5

Ham with Natural Juices >18.5

Ham, Water Added >17.0

Ham and Water Product <17.0

Poultry:

All poultry item specifications in this Guide contain specific grade requirments.

For those items stating “Grade A” in the requirement, product must be USDA officially graded. The use of plant grade A is not authorized.

Only lean bulk ground turkey (fat content not to exceed 10 percent) with no fillers or extenders will be allowed. Additionally, the product’s Principle Display Panel must declare the fat to lean percentage via language such as “90% Lean/10% Fat”, “90% Lean”, or “10% Fat”. Inferring the fat to lean percentage via language such as “90/10” is unacceptable.

Ground turkey patties shall contain a minimum of 85% lean meat and no more than 15% fat. Additionally, the product’s Principle Display Panel must declare the fat to lean percentage via language such as “85% Lean/15% Fat”, “85% Lean”, or “15% Fat”. Inferring the fat to lean percentage via language such as “85/15” is unacceptable.

Breaded products will be no more than 30% breading. The use of “fritters” is prohibited.

Chicken Nuggets - Below is an excerpt from USDA-FSIS’ publication, “Food Standards and Labeling Policy Book”, August 2005 edition, regarding labeling requirements for nuggets, with three distinct categories identified.

Nuggets are irregularly shaped, usually bite-sized meat and/or poultry products which are usually breaded and deep fat fried and intended to be used as finger foods. There are a number of different types of nuggets, the labeling for which is:

(1) Products made from a solid piece of meat or poultry may use the term

“Nugget” as part of the product name without further qualification (e.g., “Chicken Nugget,” “Beef Nugget”).

(2) Products made from chopped and formed meat or poultry may use the term “Nugget” as part of the product name, provided a qualifying statement describing such process is shown contiguous to the product name (e.g., “Chicken Nugget, Chopped and Formed” or “Beef Nugget, Chopped and Formed”).

(3) Products made from chopped meat or poultry and containing binders, extenders and/or water may use the term “Nugget” as a fanciful name, provided a descriptive name immediately follows “Species” or “Kind” nugget (e.g., “Breaded Nugget-Shaped Chicken Patties”).

(4) Products described in (1), (2), and (3) above which are breaded shall be labeled as “breaded” and shall be limited to 30 percent breading.

NOTE: IAW this Guide, Army, Air Force, Navy, and Marine Corps HQs state “Product shall be either whole muscle, chopped and formed, or chunked and formed. Nugget shaped chicken patties or chicken patties nugget shaped are prohibited”. Services’ preference is for ovenable products.

Use of added Marinades/Solutions – Unless identified in the item specification, the use of products with added marinades or solutions is prohibited.

Below is an excerpt from USDA-FSIS’ publication, “Food Standards and Labeling Policy Book”, August 2005 edition, regarding labeling requirements for marinated/solution added products.

Marinated - To be labeled “marinated,“ a product must use a marinade that is a mixture in which food is either soaked, massaged, tumbled, or injected in order to improve taste, tenderness, or other sensory attributes, e.g., color or juiciness. Time allotted in a marinade depends on many factors, e.g., thickness and size of the meat and strength of the marinade. Marinade should be that amount necessary to affect the finished product.

Marinated = Red Meat NTE 10% Boneless Poultry NTE 8% Bone-in Poultry NTE 3%

In accordance with USDA FSIS regulatory requirements, products not exceeding the above allowable percentages to be labeled as “marinated” need not declare the actual percentage of added solution. However, products exceeding the above allowable percentages must identify the actual % added on the Principle Display Panel contiguous to or directly below the item name/standard of identity.

Solution Added = Red Meat over 10% Boneless Poultry over 8% Bone-in Poultry over 3%

Seafood

For seafood items, U.S. Standards for Grades of Fishery Products will be used wherever possible in the selection of these items. Specific grade requirements are identified in each product’s specification. Note: For items required to meet a specific grade standard, as cited in the item’s specification, the absence of a grade declaration on the product or case, grade stamp on case, and/or a Grade Certificate, results in the product being considered “ungraded”.

Canned or frozen seafood must contain fewer than 90 milligrams of sodium per ounce.

BEEF

1. BEEF BRAISING STEAK, SWISS, RAW

SERVICES AUTHORIZED: USA, USAF, USN

NAMP NAME AND NUMBER: Beef Braising Steaks, Swiss, NAMP 1102 GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 6 oz. each (+/– 0.5 ounce tolerance)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide. Steaks must be prepared from the round, loin, rib, or chuck sections.

Raw steaks may be tenderized once by multiple probes or pinning method.

2. BEEF, BREAKFAST STEAK, RAW

SERVICES AUTHORIZED: USA, USAF, USMC, USN

NAMP NAME AND NUMBER: Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted, NAMP 1185D

GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 3 to 5 oz. each (no added tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Product shall be trimmed practically free of all fat.

NOTE TO FOOD SERVICE MANAGERS AND OPERATORS: This item is intended for use only as a breakfast steak.

3. BEEF, BRISKET, DECKLE-OFF, BONELESS, CORNED, FULLY COOKED

SERVICES AUTHORIZED: USA, USAF

NAMP NAME AND NUMBER: Beef Brisket, Boneless, Deckle-Off, Corned, Fully Cooked, NAMP 625 GRADE REQUIREMENT: Prepared from USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds each (no added tolerance shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Product may contain not more than 20% solution prior to cooking.

Surface fat trim on the exterior shall be ¼ inch maximum at any one point.

The surface from which the deckle has been removed shall be practically free of fat.

Product shall not exceed 260 mg Sodium per ounce (780 mg sodium per 3 ounce serving); 3 gr Total Fat per ounce; and 1 gr Saturated Fat per ounce. Product shall have a minimum of 7 gr Protein per ounce.

4. BEEF, BRISKET, DECKLE-OFF, BONELESS, CORNED, RAW

SERVICES AUTHORIZED: USA, USAF, USN, USMC

NAMP NAME AND NUMBER: Brisket, Boneless, Deckle-Off, Corned, NAMP 601 GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds each (no added tolerance shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Product may contain not more than 20% solution.

Surface fat trim on the exterior shall be ¼ inch maximum at any one point.

The surface from which the deckle has been removed shall be practically free of fat.

5. BEEF, BRISKET, DECKLE-OFF, BONELESS, RAW

NAMP NAME AND NUMBER: Beef Brisket, Deckle-Off, Boneless, NAMP 120 GRADE REQUIREMENT: USDA Select or Choice PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds.each (no added tolerance shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Surface fat trim on the exterior shall be ¼ inch maximum at any one point.

The surface from which the deckle has been removed shall be practically free of fat.

6. BEEF, BRISKET, DECKLE OFF, SLICED, FULLY COOKED

NAMP NAME AND NUMBER: Prepared from Beef Brisket, Deckle-Off, Boneless, NAMP

GRADE REQUIREMENT: Prepared from USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 5 - 7 pounds per container (no added tolerance shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Product is to be smoked and seasoned.

Product shall not exceed 150 mg Sodium per ounce (450 mg sodium per 3 ounce serving); 4 gr Total Fat per ounce; and 1 gr Saturates Fat per ounce. Product shall have a minimum 7gr Protein per ounce.

7. BEEF CHUCK, CHUCK ROLL, RAW

NAMP NAME AND NUMBER: Beef Chuck, Chuck Roll, NAMP 116A GRADE REQUIREMENT: USDA Choice Grade PORTION SIZE/WEIGHT RANGE: 10 - 14 pounds each (no added tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be individually vacuum packaged.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Product shall be netted or tied.

Surface fat trim on the exterior shall be ¼ inch maximum at any one point.

8. BEEF CHUCK, SHOULDER CLOD, ARM ROAST, RAW

SERVICES AUTHORIZED: USA, USAF, USMC

NAMP NAME AND NUMBER: Beef Chuck, Shoulder Clod, Arm Roast, NAMP 114E GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds each (no added tolerance shall be applied)

PACKAGING AND MARKING:

Each roast shall be packaged individually, vacuum packaging.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Surface fat trim shall be ¼ inch maximum at any one point.

9. BEEF CHUCK, SHOULDER (CLOD) ROAST, RAW

SERVICES AUTHORIZED: USA, USAF, USN, USMC

NAMP NAME AND NUMBER: Beef Chuck, Shoulder (Clod) Roast, NAMP 114A GRADE REQUIREMENT: USDA Choice Grade

PORTION SIZE/WEIGHT RANGE: 10 - 14 pounds each (no added tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be individually vacuum packaged.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Each roast shall be netted or tied.

10. BEEF, CUBED STEAK, RAW

SERVICES AUTHORIZED: USA, USAF, USN, USMC

NAMP NAME AND NUMBER: Beef Cubed Steak, NAMP 1100 GRADE REQUIREMENT: USDA Select PORTION SIZE/WEIGHT RANGE: 6 oz. each (+/- 0.5 ounce tolerance)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

Surface fat trim shall be 1/4 inch maximum at any one point.

11. BEEF, DICED, FULLY COOKED

SERVICES AUTHORIZED: USN

NAMP NAME AND NUMBER: Prepared from Beef for Stewing, NAMP 135A GRADE REQUIREMENT: Prepared from USDA Select PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no added tolerance shall be applied)

PACKAGING AND MARKING:

Not less than 5 pounds or more than 10 pounds shall be in each package, vacuum packaging is preferred.

Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.

The meat…