Summary

This is a Request for Proposal (RFP) or specification sheet for a state and local food service contract opportunity involving the provision of meat and fish products to institutional facilities. The contract encompasses multiple meat items including ground beef fine grind (Item 135292), ground pork fine grind (Item 275262), cured and smoked ham (reduced fat and sodium, fully cooked, boneless), beef burgers (fully cooked), frankfurters (turkey beef formula), hot dogs (turkey beef, low sodium and low fat), pork loins (center cut, boneless, trimmed), BBQ riblets (fully cooked), diced ham, ground ham, bacon (pre-cooked), and fish products including cod portions (breaded, pre-cooked) and cod loins (unbreaded). Delivery schedules are established across three months (January through March 2026) with multiple delivery dates specified for each product category. The contract specifies acceptable brands and product codes for each item, with detailed specifications regarding product composition, packaging requirements, fat content limitations, and preparation standards. For example, ground beef must contain no more than 20% fat content, ground pork must be uniform light pink to light red in color with maximum 20% fat, and ham products must be at least 95% fat-free with no more than 290 mg sodium per ounce.

The specification sheet identifies specific acceptable brands and corresponding product codes for each item to ensure standardization and quality control. Pricing terms are not explicitly stated in this document, though vendors are required to provide specific brand selections circled on the RFP. Several items include special notes requiring production date coding on master containers, with chilled products requiring either straightforward calendar dates or alternative coding methods with explanations provided to facility directors. Delivery quantities vary by product and delivery cycle, ranging from 1 case to 360 pounds depending on the item. The contract includes specific product sourcing requirements, such as the restriction prohibiting ground beef from advanced meat recovery systems and the requirement that fish portions be pre-cooked IQF (Individually Quick Frozen) equivalent to USDC Grade A packed under federal inspection.