Meat Bid - Attachment A.doc

MEAT BID - Attachment A

Ground, Frozen Ground beef and vegetable protein product, IMPS #136A. Frozen, uncooked USDA inspected beef. Not to exceed 20% fat; sodium content not to exceed 80 mg. per 4 oz. portion. Shall not contain MSG or added sodium – no added solutions. VPP shall be textured soy concentrate, fully hydrated. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain poultry, pork or pork by-products, milk or milk products, cereal, cornmeal or corn flour. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. Product to be free of bone fragments.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm.

Acceptable pack size: 5 lb. to 10 lb. units/chubs; 20 lb. to 60 lb. per case.

Patty, Frozen (4 oz.)

Ground beef and vegetable protein product patties, IMPS #1136A. Frozen, uncooked, round 4 oz. patties shall be prepared from IMPS #136A USDA inspected beef. Not to exceed 20% fat; sodium content not to exceed 80 mg. per 4 oz. portion. Shall not contain MSG or added sodium – no added solutions. VPP shall be textured soy concentrate, fully hydrated. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain poultry, pork or pork by-products, milk or milk products, cereal, cornmeal or corn flour. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. Product to be free of bone fragments.

Acceptable packaging: Box, lined, layer or stack packed with moisture-proof paper or plastic film between layers or stacks.

Acceptable pack size: 10 lb. to 60 lb. per case.

Link, Frozen (4 oz.)

Italian sausage, IMPS #818 - Formula A (beef), Style B (sweet). Uncooked fresh, frozen, linked product, collagen casing, portion size 4 oz., approximately 6” in length. Fat content not to exceed 30%; sodium content not to exceed 350 mg. per 4 oz. portion. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain poultry, pork or pork by-products, milk or milk products. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. The meat components shall be chopped or ground to a moderately coarse texture. The sausage itself (or interior cut surface of links) is moderately coarse in texture with a uniform color ranging from medium to dark reddish-brown with evenly distributed fat particles. Product to be free of bone fragments. The links shall be in a collagen casing 5-6 inches (12.7-15.2 cm) in length. Links shall be moderately uniform in length and diameter.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm or box, lined, layer packed, with moisture-proof paper or plastic film between layers.

Acceptable pack size: 10 lb. to 40 lb. per case.

Frozen (4 oz.)

Breaded ground veal (or calf) and vegetable protein product patties, IMPS #1396A. Frozen, oven-ready, oval 4 oz. patties shall be prepared from IMPS #396A USDA inspected veal (or calf). Fat content not to exceed 20%; sodium content not to exceed 450 mg. per 4 oz. portion. Shall not contain MSG or added sodium. Lightly breaded patty shall be a minimum of 3 oz. meat by weight and a maximum of 1 oz. breading - finished product to be a 4 oz. portion. VPP shall be textured soy concentrate, fully hydrated. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain poultry, pork or pork by-products, milk or milk products. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. Product to be free of bone fragments. Shall be lightly pre-fried (precooked) and oven ready.

Acceptable packaging: Box, lined, layer packed, with moisture-proof paper or plastic film between layers.

Acceptable pack size: 10 lb. to 60 lb. per case.

Frozen (4 oz.)

Ground veal (or calf) and vegetable protein product patties, IMPS #1396A. Frozen, uncooked, oval 4 oz. patties shall be prepared from IMPS #396A USDA inspected veal (or calf). Fat content not to exceed 20%; sodium content not to exceed 80 mg. per 4 oz. portion. Shall not contain MSG or added sodium. VPP shall be textured soy concentrate, fully hydrated. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain poultry, pork or pork by-products, milk or milk products, cereal, cornmeal or corn flour. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. Product to be free of bone fragments.

Acceptable packaging: Box, lined, layer or stack packed, with moisture-proof paper or plastic film between layers or stacks.

Acceptable pack size: 10 lb. to 60 lb. per case.

LS (1 oz.) / 10 lb. case Meatballs (beef), IQF, 1 oz. portions and fully cooked - processed from USDA inspected beef. Fat content not to exceed 20%; may not contain more than 20% bread crumbs. Sodium content not to exceed 250 mg. per 4 oz. serving. Shall not contain MSG or added sodium. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain poultry, pork or pork by-products, milk or milk products. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. Product to be free of bone fragments.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm or bags.

Acceptable pack size: 10 lb. cases.

Frozen / 10 lb. case Salisbury steak (beef), IQF, 3 oz. portions and fully cooked – processed from USDA inspected beef. Fat content not to exceed 20%; may not contain more than 20% bread crumbs. Sodium content not to exceed 250 mg. per 3 oz. serving. Shall not contain MSG or added sodium. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain poultry, pork or pork by-products, milk or milk products. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. Product to be free of bone fragments.

Acceptable packaging: Box, lined, layer packed, with moisture-proof paper or plastic film between layers.

Acceptable pack size: 10 lb. case.

Acceptable packaging: Individually encased in moisture/vapor-proof polyfilm.

Acceptable pack size: 2 to 6 roasts per case; each roast to weigh between 12 to 20 lbs.

Frozen (4 oz.)

Beef cubed steak, 4 oz. portions, IMPS #1100 – frozen, uncooked USDA inspected beef. No added solutions, no added sodium and no MSG. Sodium content not to exceed 100 mg. per 4 oz. serving. Shall be prepared from any portion of the beef carcass that meets the end item requirements. Shank & heel meat shall be excluded. Steaks shall be cubed twice at approximate right angles. Knitting of 2 or more pieces and folding the meat when cubing is permissible. After cubing, surface and seam fat shall be minimal. Individual steaks shall remain intact when suspended ½” from the outer degree. The steaks shall be free of heavy connective tissues, bones, cartilages and lymph glands.

Acceptable packaging: Box, lined, layer packed, each layer one (1) steak deep with moisture-proof paper or plastic film between layers.

Acceptable pack size: 10 lb. to 60 lb. per case.

Frozen (3 oz.)

Beef sandwich steaks, flaked, chopped, formed and wafer sliced, 3 oz. portions, IMPS #1138A – frozen and uncooked. Sodium content not to exceed 100 mg. per 3 oz. serving and no added sodium or MSG. The steaks shall be prepared from boneless beef that complies with the material requirements of IMPS #136. The flaking, chopping, forming and slicing process shall be in compliance with FSIS regulations and shall produce steaks that are moderately fine textured. Product shall comply with fat content requirements of IMPS #136. Shall not contain poultry, pork or pork by-products, milk or milk products. Meat derived from the advanced meat recovery system and/or fatty reduced beef products are not permitted. Meat from head, tongue, heart, esophagus, other organ meat or straight (added) fat is not acceptable. Product to be free of bone fragments. Each steak shall consist of two or more thin slices weighing approximately one (1) ounce each. No more than a minor amount of green/brown/gray rings shall be present. Slices shall be approximately 4.75 x 7.5 inches (12.0 x 19.1 cm).

Acceptable packaging: Box, lined, layer or stack packed, with moisture-proof paper or plastic film between layers or stacks.

Acceptable pack size: 10 lb. to 40 lb. per case.

Acceptable packaging: Individually encased in moisture/vapor-proof polyfilm.

Acceptable pack size: 2-6 per case, each loin to weigh between 10-25 lbs.

Frozen, 2.5 lb. units

12 per case Imitation crab, frozen, ready to eat, flakes and chunks. Blend of white fish (equivalent to USDC Grade A) with natural and imitation crab flavor. Packed under federal inspection (P.U.F.I.). Sodium content not to exceed 240 mg. per ounce. Product to be encased in moisture/vapor-proof polyfilm. Acceptable pack size: 12 2.5 lb. units per case (30 lb. per case).

Frozen (4 oz.)

Unbreaded 4 oz. fish portion (equivalent to USDC Grade A), plain and uncooked, IQF. Packed under federal inspection (P.U.F.I.). The only acceptable species of fish are: cichlidae, gadidae, malacanthidae. Sodium content not to exceed 100 mg. of sodium per 4 oz. portion. Natural product, no added water or solutions. May be square or rectangular but all portions must be the same shape and size and must be skinless and boneless. Cut from frozen fish block and comprised of cohering pieces of fish flesh (ground or minced fish is not acceptable). All portions shall be prepared from only one (1) type of fish of the acceptable species.

Acceptable packaging: Box, lined, layer or stack packed, with moisture-proof paper or plastic film between layers or stacks or encased in moisture/ vapor-proof polyfilm bags.

Acceptable pack size: 10 lb. to 60 lb. per case.

Frozen (4 oz.)

Breaded 4 oz. fish portion (equivalent to USDC Grade A), IQF and oven ready. Packed under federal inspection (P.U.F.I.). The only acceptable species of fish are: cichlidae, gadidae, malacanthidae. Sodium content not to exceed 450 mg. of sodium per 4 oz. portion. May be square, rectangular or fillet shaped but all portions must be the same shape and size and must be skinless and boneless. Cut from frozen fish block (ground or minced fish is not acceptable) and coated with batter and breading. All portions shall be prepared from only one (1) type of fish of the acceptable species. Portions are to be lightly pre-fried and oven ready. Product to have no less than 3 oz. fish and no more than 1 oz. coating per 4 oz. serving.

Acceptable packaging: Box, lined, layer or stack packed, with moisture proof paper or plastic film between layers or stacks.

Acceptable pack size: 10 lb. to 60 lb. per case.

Frozen (10-12 oz.)

Chicken leg quarter, without tail or abdominal fat, bone-in, skin on, white or yellow. Ready-to-cook, frozen, 10-12 ounces each. Shall be USDA inspected, USDA Grade A broiler/fryer or roaster chicken (product to be labeled accordingly). Processed from birds of United States origin. Natural, no added solutions permitted and no MSG or added sodium. No more than 100 mg. of sodium per portion.

Acceptable packaging: Box, lined, layer packed (regular or honeycomb) with moisture-proof paper or plastic film between layers.

Acceptable pack size: 20 lb. to 60 lb. per case.

Frozen, Bulk Coarse ground poultry, frozen and uncooked, processed from USDA inspected turkey or chicken meat (cannot contain both), Grade B or better (product to be labeled accordingly). Cannot contain less that 50% white meat and fat content not to exceed 20%. Sodium content not to exceed 100 mg. per 4 oz. portion. No MSG or added solutions and no added water. Shall not contain beef, vegetable protein product, pork or pork by-products, milk or milk products, binders, cereal, cornmeal or corn flour. Must be free of broth, bones, skin, viscera, cartilage, gizzards, giblets, other organ meat, additives and extenders.

Acceptable packaging: Product to be encased in moisture/vapor-proof polyfilm.

Acceptable pack size: 5-10 lb. units/chubs; 20-40 lbs. per case.

Breaded, Frozen (4 oz.)

Breaded chicken patties, frozen, oven ready 4 oz. patties from USDA inspected chicken. Sodium content not to exceed 350 mg. per 4 oz. portion and fat content not to exceed 20%. No MSG or added sodium. Lightly breaded patty shall be a minimum of 3 oz. meat by weight and maximum of 1 oz. breading. Finished product to be a 4 oz. portion. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain beef, pork or pork by-products, milk or milk products. Must be free of bones, skin, viscera, cartilage, gizzards, giblets or other organ meat. Shall be lightly pre-fried (precooked) and oven ready.

Acceptable packaging: Box, lined, layer or stack packed, with moisture-proof paper or plastic film between layers or stacks.

Acceptable pack size: 10 lb. to 60 lb. per case.

Unbreaded, Frozen (4 oz.)

Poultry patty, IQF, uncooked 4 oz. round patties from USDA inspected chicken or turkey meat (cannot contain both). Patties must contain a minimum of 50% white meat, no MSG or added sodium and no added broth, solutions or water. Sodium content not to exceed 120 mg. per 4 oz. portion and fat content not to exceed 20%. Shall not contain beef, vegetable protein product, pork or pork by-products. Meat made from preformed turkey or chicken roll is not acceptable. Must be free of broth, bones, skin, viscera, cartilage, gizzards, giblets, other organ meats, additives or extenders.

Acceptable packaging: Box, lined, layer or stack packed, with moisture-proof paper or plastic film between layers or stacks.

Acceptable pack size: 10 lb. to 40 lb. per case.

Breast, Frozen Turkey roast, boneless breast and thigh roast, ready-to-cook and frozen. Processed from USDA inspected Grade A fryer-roaster or young turkey of U.S. origin (product to be labeled accordingly). Sodium content not to exceed 200 mg. per 4 oz. portion – no MSG or added solutions. Formula: the following proportions of ingredients must be used in preparing each turkey roast with skin covering uniformly distributed over 50% outer surface of the product. Not less than 50% whole muscle breast meat; not more than 40% whole muscle thigh meat; not more than 10% skin. Additional breast meat may replace thigh meat and additional breast meat or thigh meat may replace skin. One piece of breast and one piece of thigh may be cut from the recognizable portions of meat and added to the roast during fabrication to meet exact formulation percentages. Mechanically de-boned meat is not permitted. Roasts shall be tightly tied with string or placed in elastic netting.

Acceptable packaging: Individually encased in moisture/vapor-proof polyfilm.

Acceptable pack size: 2-4 turkey roasts per case, each roast to weigh between 6-14 lbs.

Frozen Poultry, pulled and fully cooked, IQF, chicken or turkey meat (cannot contain both). Not less than 50% white meat. Shall be prepared from USDA inspected Grade A broiler/fryer or roaster chicken or fryer-roaster or young turkey, no other class or grade permitted (product to be labeled accordingly). Processed from birds of US origin. Natural, no added solutions permitted and no MSG or added sodium. No more than 120 mg. sodium per 4 oz. portion. Random sized pieces to have characteristic of whole muscle. Pieces to be reasonably uniform in size, shall not be less than ½” wide and shall not be less than 1” long. Comminuted meat or meat made from preformed turkey or chicken roll is not acceptable. Free of broth, bones, skin, viscera, cartilage, gizzards, giblets, other organ meat or any additives and extenders.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm or bags.

Acceptable pack size: 10 lb. to 40 lb. per case.

Frozen (10/lb.)

Poultry frankfurter (10 to 1 size), fully cooked and made from USDA inspected chicken or turkey meat (cannot contain both). Fat content not to exceed 20%; sodium content not to exceed 100 mg. per ounce. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain beef, pork or pork by-products, milk or milk products, cereal, cornmeal or corn flour. Meat made from preformed turkey or chicken roll is not acceptable. Must be free of bones, skin, viscera, cartilage, gizzards, giblets, other organ meats. 84 days use/freeze by from the date of manufacture with a minimum shelf life of at least 20 days upon delivery.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm or box, lined, layer packed, with moisture-proof paper or plastic film between layers.

Acceptable pack size: 10 lb. to 40 lb. case.

LS, Frozen Poultry kielbasa, fully cooked and processed from USDA inspected chicken or turkey meat (cannot contain both). Fat content not to exceed 20%; sodium content not to exceed 400 mg. per 4 oz. portion. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain beef, pork or pork by-products, milk or milk products, cereal, cornmeal or corn flour. Meat made from preformed turkey or chicken roll is not acceptable. Must be free of bones, skin, viscera, cartilage, gizzards, giblets, other organ meats. 84 days use/freeze by from the date of manufacture with a minimum shelf life of at least 20 days upon delivery.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm or box, lined, layer packed, with moisture-proof paper or plastic film between layers.

Acceptable pack size: 10 lb. to 40 lb. case.

Sliced, Frozen, LS Poultry bologna, fully cooked and ready to eat, pre-sliced in 1 oz. slices and processed from USDA inspected chicken or turkey meat (cannot contain both). Fat content not to exceed 20%; sodium content not to exceed 100 mg. per ounce. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain beef, pork or pork by-products, milk or milk products, cereal, cornmeal or corn flour. Meat made from preformed turkey or chicken roll is not acceptable. Must be free of bones, skin, viscera, cartilage, gizzards, giblets, other organ meats. 84 days use/freeze by from the date of manufacture with a minimum shelf life of at least 20 days upon delivery.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm or box, lined, layer packed, with moisture-proof paper or plastic film between layers.

Acceptable pack size: 10 lb. to 40 lb. case.

Bulk, Frozen, LS Poultry salami, fully cooked, ready to eat and processed from USDA inspected chicken or turkey meat (cannot contain both). Fat content not to exceed 20%; sodium content not to exceed 100 mg. per ounce. Textured soy concentrate, fully hydrated, may be added. The maximum percent of hydrated protein product in the combined finished product shall not exceed 20%. Shall not contain beef, pork or pork by-products, milk or milk products, cereal, cornmeal or corn flour. Meat made from preformed turkey or chicken roll is not acceptable. Must be free of bones, skin, viscera, cartilage, gizzards, giblets, other organ meats. 84 days use/freeze by from the date of manufacture with a minimum shelf life of at least 20 days upon delivery.

Acceptable packaging: Encased in moisture/vapor-proof polyfilm. Each roll/log to weigh between 5-10 lbs. each.

Acceptable pack size: 10 lb. to 40 lb. case.

Bone-In, Frozen Turkey breast, bone-in, skin on, ready to cook and frozen. Non-basted, with or without giblets, and processed from USDA inspected Grade A fryer/roaster or young turkey breast (product to be labeled accordingly). No added solutions and sodium content not to exceed 100 mg. per 4 oz. portion.

Acceptable packaging: Individually encased in moisture/vapor-proof polyfilm.

Acceptable pack size: 2-4 whole turkey breasts per case, each turkey breast to weigh between 6-14 lbs.