ATTACHMENT_4_-_AIR_FORCE_FOOD_SPECIFICATION_GUIDE.pdf

UNITED STATES AIR FORCE

PRIME VENDOR

FOOD SPECIFICATION GUIDE

September 2009

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USAF FOOD SPECIFICATION GUIDE

CONTENTS

General 3

Grading 4

USDA Marks of Identification 5

Item Index 6 - 7

Item Listings 8 – 45

Glossary 46-47

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GENERAL

This guide contains the standard US Air Force Food Service Program food specifications.

The purpose of this guide is to identify the established standards of product quality. This will help to ensure each of our guests receives the same, high quality product without regards to which AF Foodservice establishment they visit.

COMMON STANDARDS: The following notes apply to each product listed in this guide.

1. Soy protein or other added ingredients ARE NOT permitted unless specifically authorized in the individual product specification.

2. Items held and delivered frozen, the following applies:

a. Fabrication and packaging/packing should be a continuous process.

b. Product should be placed in a blast freezer or IQF within 4 hours after process completion.

c. Internal product temperature should reach 0 F or below within 72 hours of placement in the freezer.

3. All packing and markings shall be IAW GCP

4. Product shall meet all general and detailed specifications of the NAMP-MBG

5. Product shall be processed IAW GMP and be a high quality commercial item

QUESTIONS

Questions/comments should be directed to HQ AFSVA/SVOFS DSN 487-7049/2631/2619.

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GRADING

Quality Grade Each grade denotes a specific level of quality as determined by the USDA. Beef, Lamb, Veal, Pork, and Poultry can all be graded quality.

Yield Grade These grades are designed to identify carcasses for differences in cutability or yield and are applied by the USDA Grading Service. Only Beef, Lamb, and Pork may be yield graded.

Beef Grading Beef carcasses may be graded, for quality alone, yield alone, a combination of quality and yield, or left ungraded as established by the regulations and a suits the needs of slaughterers and their customers. The use of the system is entirely voluntary and on a fee-for-service basis.

Lamb (Ovine) Grading If offered for grading must be simultaneously graded with both a quality grade and a yield grade.

The regulations require that the kidney fat be removed prior to grading. As with beef, official grading of lamb, yearling mutton and mutton carcasses is a voluntary service, available only from the MGC Branch on a fee-for-service basis.

Pork Grading Pork grading is not a major factor in determining quality at the foodservice level. Quality grade and yield are combined in the pork grading system and expressed primarily in numerical terms.

The identifiers are U.S. No. 1, U.S. No.2, U.S. No. 3, U.S. No. 4, and U.S. Utility for barrows and gilts. Sows are graded U.S. No. 1, 2, 3, U.S. Medium, and U.S. Cull. Boars and Stags are not graded. See the Pork Section of this guide, page 139 for additional information about grade.

Veal Grading Veal may only be quality graded. Relatively small numbers of veal and calf carcasses are graded.

The use of the system is entirely voluntary and on a fee-for-service basis

Poultry Grading A number of factors are used to determine the quality grade designation of ready-to-cook poultry carcasses, parts, or products. Specifically, for ready-to-cook poultry carcasses and parts, the quality factors considered in assessing the grade are: Conformation, Fleshing, Fat Covering, Defeathering, Exposed Flesh, Discolorations, Disjointed and Broken Bones, Missing Parts, and Freezing Defects.

In determining the quality grade of other poultry products, the following factors are considered:

1. Presence of Bone, Tendons, and Cartilage

2. Bruising and Blood Clots

3. Other Product-Specific Factors

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USDA MARKS OF IDENTIFICATION

The USDA program originated in the 1920’s as an organized effort of the livestock and retail meat industry to establish a beef grading and stamping service by the Federal Government. This voluntary system paid for by the beef industry utilizes inspectors of the US Department of Agriculture assign a grade to each beef carcass during processing to help ensure a uniform quality in the sales and marketing of beef.

Only the MGC Branch or the Poultry Programs may apply official grade marks. The following marks shown below are just six of the many the USDA utilizes.

Grades based on amount of marbling and the age of the age of the animal. Best flavor and texture when cattle are 18 to 24 months old Unlabeled cuts are commercial/utility grade, or never graded – Used in potted meats/meat sticks

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ITEM INDEX

All the mandatory core menu items are in BOLD.

ITEM DESCRIPTION CFS IITEM # Page

BACON, CANADIAN STYLE 113001 8

BACON, SLCD 113002 8

BEEF, BREAKFAST STEAK 111024 9

BEEF, CORNED, BONELESS 111004 9

BEEF, DICED 111010 10

BEEF, GROUND, BULK 111005 10

BEEF, GROUND, PATTIES 111006 11

BEEF, LIVER 111007 11

BEEF, LOIN, STRIP STEAK 111023 12

BEEF, LOIN, T-BONE 111031 12

BEEF, LOIN, TENDERLOIN 111011 13

BEEF, LUNCHMEAT, DELI, CKD, SLCD 111016 13

BEEF, POT ROAST 111003 14

BEEF, RIBEYE ROLL 111017 14

BEEF, RIB, RIBEYE ROLL STEAK 111015 15

BEEF, ROUND, KNUCKLE 111014 15

BEEF, STEAK TRI-TIP 111103 16

BEEF, SWISS STEAK 111013 16

BEEF, TOP (INSIDE) ROUND 111008 17

BEEF, TOP ROUND, CKD 111012 17

BEEFSTEAK, WAFER SLCD 111002 18

BREAKFAST SAUSAGE LINK, BF/PORK, CKD 115001 18

CHICKEN, BRST, BONELESS/ SKINLESS 112004 19

CHICKEN, DICED 112007 19

CHICKEN, CUT-UP, RTC, 8 PC CUT 112003 20

CHICKEN, FILLET, CHK/FRM/BRD/CKD 112021 21

CHICKEN, NUGGET 112015 21

CHICKEN, PARTS, FULLY CKD, BRD 112002 22

CHICKEN, QTR 112006 22

CHICKEN, WHOLE, W/O NECK/GIBLET 112014 23

CHICKEN, WINGS, BUFFALO STYLE 112008 23

FISH, CATFISH 114008 24

FISH, COD 114009 24

FISH, POLLOCK 114010 25

FISH, PORTIONS, BATTERED 114007 25

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ITEM DESCRIPTION CFS IITEM # Page

FISH, SALMON, PINK, CND 114005 26

FISH, TUNA, CND 114006 26

FRANKFURTERS 115004 27

ITALIAN, SAUSAGE, SWEET 113018 27

LOBSTER TAIL, SPINY, RAW 114014 28

LUNCHMEAT, BOLOGNA 111025 28

LUNCHMEAT, DELI, HAM, SLCD 113011 29

LUNCHMEAT, PIMIENTO LOAF 115003 29

OYSTERS, BRD 114013 30

PORK, BBQ, CKD 113009 30

PORK, DICED 113003 31

PORK, HAM, PULLMAN 113012 31

PORK, HAM, SMOKED 113004 32

PORK, LEG (FRESH HAM) 113019 32

PORK, LOIN, CHOPS, BONELESS 113005 33

PORK, LOIN, ROAST, BONELESS 113006 33

PORK, PATTIES, RIB, W/BBQ SCE 113010 34

PORK, SAUSAGE, ITAKIAN, HOT, LINKS 113014 34

PORK, SAUSAGE, PATTIES 113016 35

PORK, SPARERIBS 113007 35

PORK, STEAK, BRD 113017 36

PORK, TENDERLOIN 113008 36

ROCK CORNISH HEN, SPLIT HALVES 112005 37

SALAMI, LUNCHMEAT, SLCD 115002 37

SAUSAGE, BRATWURST, LINKS 113013 38

SAUSAGE, KNOCKWURST, LINKS 111022 38

SAUSAGE, POLISH, LINKS 113015 39

SHELLFISH, CLAMS W/JUICES, CND 114004 39

SHELLFISH, SCALLOPS 114003 40

SHRIMP, BRD 114001 41

SHRIMP, PEELED/DEVEINED 114002 42

TURKEY, BACON, SLCD 112001 42

TURKEY, GROUND, BULK 112011 43

TURKEY, LUNCHMEAT, DELI, SLCD 112009 43

TURKEY, ROAST, BONELESS 112012 44

TURKEY, SAUSAGE LINKS 112010 44

TURKEY, WHOLE 112013 45

VEAL, STEAK, BRD 111001 45

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BACON, CANADIAN STYLE

NAMP - Canadian Style (Cured/Smoked), Sliced -- 550A

CFS Item Number: 113001 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: 5 to 9 pounds Packaging and Marking:

- Layered/shingle/stacked, specified by end user – vacuum packed preferred

BACON, SLCD

NAMP - Bacon, Sliced (Cured/Smoked), Skinless – 539

CFS Item Number: 113002

Grade Requirement: NA Portion Size / Weight Range: 18 to 22 slices per pound Packaging and Marking:

- Layer/shingle/stacked, specified by end user – vacuum packing preferred

- Product shall be packaged in bulk or 1 pound units as specified by the user

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BEEF, BREAKFAST STEAK

NAMP - Beef Loin, Btm Sirloin Butt, Tri-Tip Steak, Defatted – 1185D

CFS Item Number: 111024

Grade Requirement: US Choice or Higher Portion Size / Weight Range: 3 to 4oz (Product must be within specified weight range – no added tolerance applied) Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements:

- Intended for use as a breakfast steak.

BEEF, CORNED, BONELESS

NAMP - Brisket, Boneless, Deckle-Off, Corned -- 601

CFS Item Number: 111004

Grade Requirement: Processed from US Select or Higher Portion Size / Weight Range: Product shall be within 5 to 10 pounds per brisket Packaging and Marking:

- Each brisket shall be individually packaged – vacuum packaging is preferred

Miscellaneous Requirements:

- Maximum acceptable level for added solution is 20%

- Max exterior fat trim is ¼ inch at any one point -- deckle side shall be practically free of fat

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BEEF, DICED

NAMP - Beef for Stewing -- 135A

CFS Item Number: 111010

Grade Requirement: US Select or Higher Portion Size / Weight Range: NA Packaging and Marking:

- Product shall be within 5 to 10 pounds per package - vacuum packaging is preferred

BEEF, GROUND

NAMP - Ground Beef -- 136

CFS Item Number: 111005

Grade Requirement: NA Portion Size / Weight Range: Chubs 5 to 10 pounds per package Packaging and Marking:

- Each chub shall be packed in a tube closed with clips on the ends or any approved method that prevents product damage, deterioration during shipment/storage, and purge from soaking the shipping container

- Target fat percentage shall be 15 %

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BEEF, GROUND, PATTIES

NAMP - Ground Beef Patties-1136 / VPP Patties-1136A

CFS Item Number: 111006

Grade Requirement: NA Portion Size / Weight Range: 4 oz or 3.2 oz patties per pound as specified by the user Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements:

- Target fat percentage shall be 15 %

- Ground Beef /VPP Patties are an authorized alternate item when requested by the end users

- When purchasing 1136A, the VPP shall be in the textured form and will be fully hydrated prior to addition to the meat component

- The percentage of fully hydrated VPP used in the formulation shall not exceed 15 % when using VPP flour or 20% when using VPP concentrate or isolate

BEEF, LIVER

NAMP - Beef Liver Skinned/Portion Cut -- 1724/Style 17/ PSO C

CFS Item Number: 111007

Grade Requirement: NA Portion Size / Weight Range:

- 3 to 5 oz (Must be within the specified weight range – no added tolerance applied)

Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

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BEEF, LOIN, STRIP STEAK

NAMP - Beef Loin, Strip Loin Stk, Boneless, Center-Cut/1180A, PSO 4

CFS Item Number: 111023 Suggested DSCP Numbers: TBD Grade Requirement: US Choice or Higher Portion Size / Weight Range: 6 or 8 oz each +/- ½ ounce Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements:

- ¼ max exterior fat trim at any point/practically fat free deckle side

- User will select the portion weight required

- PSO 4 = max tail length of 1 inch

- Product from DAIRY TYPE animals is NOT ACCEPTABLE

BEEF, LOIN- T-BONE

NAMP - Beef Loin, T- Bone -- 1174, PSO 4

CFS Item Number: 111031

Grade Requirement: US Choice or Higher Portion Size / Weight Range: 12 oz each Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements:

- Max exterior fat trim is ¼ inch at any one point -- deckle side shall be practically free of fat

- User will select the portion weight required

- PSO 4 = max tail length of 1 inch

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BEEF, LOIN, TENDERLOIN

NAMP - Beef Loin, Tenderloin, Full, Side Muscle On, Defatted - 189A

CFS Item Number: 111011

Grade Requirement: NA Portion Size / Weight Range: 4 pound minimum Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

- Color and texture of the lean and fat must be indicative of product from the steer/heifer classes of beef

BEEF, LUNCHMEAT, DELI, CKD, SLC

NAMP - NA

CFS Item Number: 111016

Grade Requirement: NA Portion Size / Weight Range: Slice thickness/weight user specified Packaging and Marking:

- Package weight shall be specified by the user

- Not more than 1 gram of fat per ounce of product

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BEEF, POT ROASTS

NAMP - Beef Chuck, Shoulder Clod, Arm Roast -- 114E

CFS Item Number: 111003

Grade Requirement: US Select or Higher Portion Size / Weight Range: 5 to 10 pound per roast Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

Miscellaneous Requirements:

BEEF, RIBEYE ROLL

NAMP - Beef Rib, Ribeye Roll -- 112

CFS Item Number: 111017

Grade Requirement: US Choice or Higher Portion Size / Weight Range: 8 to 12 pounds each Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging preferred

Miscellaneous Requirements:

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BEEF, RIB, RIBEYE ROLL STEAK

NAMP - Beef Rib, Rib eye Roll Steak, Boneless -- 1112

CFS Item Number: 111015

Grade Requirement: US Choice or Higher Portion Size / Weight Range: 6 or 8 oz each +/- ½ ounce Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements:

- Max exterior fat trim is ¼ inch at any one point -- deckle side shall be practically free of fat

- User will select the portion weight required

BEEF, ROUND, KNUCKLE

NAMP - Beef Round, Knuckle, Peeled -- 167A

CFS Item Number: 111014

Grade Requirement: US Choice or Higher Portion Size / Weight Range: 5 to 10 pounds per roast Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

Miscellaneous Requirements:

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BEEF, STEAK, TRI TIP

NAMP - Beef Steak, Bottom Sirloin Butt, Tri–Tip -- 185C

CFS Item Number: 111023

Grade Requirement: US Select or Higher Portion Size / Weight Range: 5 or 9 oz each +/- ½ ounce Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements:

- ¼ max exterior fat trim at any point/ practically fat free deckle

- User will select the portion weight required

- Raw material/steaks may be tenderized one time by pinning

- 15% max steak marinade solution containing Ficin as a tenderizer.

BEEF, SWISS STEAK

NAMP - Beef Braising Steaks, Swiss -- 1102

CFS Item Number: 111013

Grade Requirement: US Select or Higher Portion Size / Weight Range: 6 oz each +/– ½ ounce Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements:

- Must be cut from knuckle, inside/outside round, eye of round, the obliquus externus/internus abdominis muscle (loin tail)

- Raw material or steaks may be tenderized one time by pinning

- 15% max steak marinade solution containing Ficin as a tenderizer.

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BEEF, TOP (INSIDE) ROUND

NAMP - Beef Round, Top (Inside), Cap Off -- 169A

CFS Item Number: 111008

Grade Requirement: US Choice or Higher Grade Portion Size / Weight Range: 20 pound maximum weight Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

- ¼ max exterior fat trim at any point -- practically fat free deckle

BEEF, TOP ROUND, CKD

NAMP - Beef Top (Inside) Round, Cap Off, Fully-Cooked -- 623A

CFS Item Number: 111012 Suggested DSCP Numbers: TBD Grade Requirement: US Choice or Higher Portion Size / Weight Range: 20 pound maximum weight Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

Miscellaneous Requirements:

- User must specify degree of doneness

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BEEFSTEAK, WAFER SLCD

CFS Item Number: 111002

NAMP - : NA

Grade Requirement: NA Portion Size / Weight Range 2 to 4 oz portions Packaging and Marking

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each steak from case without damage while frozen

Miscellaneous Requirements

- Portion weight shall be determined by the users at time of cataloging

BRKFST SAUSAGE LINK,

BF/PRK/TRKY, CKD

NAMP - Breakfast Sausage Link, Cooked -- 817

CFS Item Number: 115001 Suggested DSCP Numbers: TBD6 Grade Requirement: NA Portion Size / Weight Range: 19 to 21 links per pound after cooked Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each link from case without damage while frozen

- Formula C, Pork and beef, predominately pork; Style C, Skinless

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CHICKEN, BRST, BONELESS,

SKINLESS

NAMP - NA

CFS Item Number: 112004 Suggested DSCP Numbers: TBD Grade Requirement: US Grade A Portion Size / Weight Range: 5 oz breast-half portion Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements:

- Product shall be processed from the broiler/fryer class of chickens

- Rib meat may remain attached to the breast-half

CHICKEN, DICED

CFS Item Number: 112007 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: NA Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Product must be processed from the broiler/fryer class of Chicken as described in the USDA Poultry-Grading Manual (leg/thigh only)

- Dices dimension shall be nominal 0.5 inch x 0.5 inch – percent of fines shall not exceed 10 %

- IQF processing is preferred

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CHICKEN, CUT-UP, RTC, 8 PC CUT

NAMP - Chicken, 8 Piece Cut Broiler-WOG -- P1005

CFS Item Number: 112003

Grade Requirement: US Grade A Portion Size / Weight Range: Processed from birds weighing 3 to 3 ½ pounds wo/necks/giblets Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

- User specified packaging is permitted at time of cataloging Miscellaneous Requirements:

- Product shall be processed from the broiler/fryer class of chickens

- Tail shall be excluded

- IQF processing is preferred

- Product injections must not exceed 17 % of a water/salt/sodium phosphate solution to improve moisture retention

- Ordering activities may specify “Silver Dollar Cut” as an alternative item for this code

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CHICKEN, FILET, CHK/FRM, BRD,

CKD

NAMP - NA

CFS Item Number: 112021 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: 3 to 5 oz round or oval portion Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements:

- Product shall be from breast meat

- Use of metal detection devices to ensure product safety is required

- Batter/breading shall not exceed 30% of the finished

CHICKEN, NUGGET

CFS Item Number: 112015

Grade Requirement: NA Portion Size / Weight Range: 0.5 to 1.0 oz each Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Product shall be from breast meat

- Batter/breading shall not exceed 30% of the finished weight

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CHICKEN, PARTS, FULLY CKD, BRD

CFS Item Number: 112002

Grade Requirement: US Grade A Portion Size / Weight Range: 3 to 3 ½ pounds wo/neck/giblets Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- End item will consist of only split breast, thighs and drumsticks

- Batter/breading shall not exceed 30% of product weight

- Product must be designed to be heated in an oven or deep fryer

- IQF processing is preferred

CHICKEN, QTR

NAMP - Broiler Quarters -- P1009

CFS Item Number: 112006

Grade Requirement: US Grade A Portion Size / Weight Range: 2 ½ to 3 pounds wo/neck/giblets Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- IQF processing is preferred

- Product injections must not exceed 17 % of a water/salt/sodium phosphate solution to improve moisture retention

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CHICKEN, WHOLE, W/O NECK/GIBLET

NAMP - Whole Broiler without Giblets (WOG) -- P1002

CFS Item Number: 112014

Grade Requirement: US Grade A Portion Size / Weight Range: 3 to 3 ½ pounds without neck/giblets Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- IQF processing is preferred

- Product injections must not exceed 17 % of a water/salt/sodium phosphate solution to improve moisture retention

CHICKEN, WINGS, BUFFALO STYLE

CFS Item Number: 112008

Grade Requirement: End item shall be processed from US

Grade A raw materials Portion Size / Weight Range: NA Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Shall include disjointed first and second joints only

- Product shall be precooked in a hot pepper sauce

- IQF processing is preferred

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FISH, CATFISH

CFS Item Number: 114008

Grade Requirement: US Grade A Portion Size / Weight Range: 4 to 6 oz each Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Product must comply with all criteria of the United States

Standards for Grades of North American Freshwater Catfish and Products Made There from

- Type 2, frozen; Style 2, skinless; Market Form 4, trimmed fillets

FISH, COD

CFS Item Number: 114009

Grade Requirement: US Grade A Portion Size / Weight Range: 5 oz each minimum weight Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Must comply with all criteria of the US Standards for Grades of

Cod Fillets

- Product shall be Type 3, frozen, individually; Style 2, skinless;

Bone Classification 1, practically boneless

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FISH, POLLOCK

CFS Item Number: 114010

Grade Requirement: US Grade A Portion Size / Weight Range: 4 to 6 ounce each no added tolerance Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Complies with all criteria of the US Standards for fish fillet grades

- Product shall be Type 1, frozen, individually, glazed; Style 1 (iv), single, skin-off; Bone Classification 1, practically boneless

- User shall specify the raw portion weight required

FISH PORTIONS, BATTERED

CFS Item Number: 114007

Grade Requirement: NA Portion Size / Weight Range: 3 oz each Packaging and Marking:

- Processed/packaged in a manner that protects the item from deterioration/damage and permits removal of product without damage while frozen – vacuum packaging preferred

Miscellaneous Requirements:

- Processed from cod, whiting, ocean perch or Pollock

- Product shall contain not less than 50 % fish flesh

- Product shall be partially cooked for finish by baking or frying

- Twice frozen fish blocks are not authorized as a raw ingredient

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FISH, SALMON, PINK, CND

CFS Item Number: 114005

Grade Requirement: NA Portion Size / Weight Range: 14.5-16 oz can Packaging and Marking:

- Product shall be packaged in hermetically sealed cans

FISH, TUNA, CND

CFS Item Number: 114006

Grade Requirement: NA Portion Size / Weight Range: 66.5 oz can or bag Packaging and Marking:

- Product shall be packaged in hermetically sealed cans Miscellaneous Requirements:

- Product shall be packed in water

- Product shall be light meat, chunk or solid pack

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FRANKFURTERS

NAMP - Frankfurters -- 800

CFS Item Number: 115004

Grade Requirement: NA Portion Size / Weight Range: 4 oz, 6 inch long Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Formula A, beef/pork in any combination; Style C, skinless;

natural color

ITALIAN, SAUSAGE, SWEET

NAMP - Italian Sausage -- 818

CFS Item Number: 113018 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: 3 Oz Each Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Product shall meet all general and detailed specifications of the

NAMP-MBG – difference between this item and CFS Item Number 113019 will be the spices used in making the sausage

- Formula G, pork only; Type E, linked; Style B or D, edible casing;

Cooking Option C, uncooked

- Maximum fat content of 40%

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LOBSTER TAIL, SPINY, RAW

CFS Item Number: 114014

Grade Requirement: NA Portion Size / Weight Range: 7 to 10 oz each Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen shall be IQF and packed so individual portions can be removed without damage while solidly frozen

Miscellaneous Requirements:

- Product shall be processed from fresh P. argus or P. interruptus species or frozen P. marginatus species

LUNCHMEAT, BOLOGNA, SLCD

NAMP - Bologna -- 801

CFS Item Number: 111025

Grade Requirement: NA Portion Size / Weight Range: NA Packaging and Marking:

- User will select package size during cataloging

- Formula B or B1, beef and pork, predominately beef

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LUNCHMEAT, DELI, HAM, SLCD

CFS Item Number: 113011

Grade Requirement: NA Portion Size / Weight Range: Slice thickness/weight user specified Packaging and Marking:

- Package weight shall be specified by the user Miscellaneous Requirements:

- Not more than 1 gram of fat per ounce of product

- Product shall be sliced from a fully cooked boiled, water added ham

LUNCHMEAT, PIMIENTO LOAF,

SLCD

NAMP - Meat Food Product Loave, Condiment B Pickle/Pimiento Loaf – 815

CFS Item Number: 115003

Grade Requirement: NA Portion Size / Weight Range: NA

- User will select package size required during cataloging

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OYSTERS, BRD

CFS Item Number: 114013

Grade Requirement: NA Portion Size / Weight Range: 25 per pound max (unbreaded) Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

PORK, BBQ, CKD

CFS Item Number: 113009

Grade Requirement: NA Portion Size / Weight Range: 5 to 10 pound per package Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

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PORK, DICED

NAMP - Diced Pork -- 435

CFS Item Number: 113003

Grade Requirement: NA Portion Size / Weight Range: NA Packaging and Marking:

- Not less than 5 pounds or more than 10 pounds each – vacuum packaging is preferred

PORK, HAM, PULLMAN SHAPED

NAMP - Ham, Boiled, Boneless (Cured), Fully-Cooked -- 508

CFS Item Number: 113012

Grade Requirement: NA Portion Size / Weight Range: 10 to 15 pounds each Packaging and Marking:

- Each ham shall be vacuum packaged in a plastic casing or metal can

Miscellaneous Requirements:

- Product shall be 4 X 6 rectangular shaped

- Product must be labeled as “Ham with Natural Juices” or “Ham with Water Added”

- Product must be at least 95% fat free

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PORK, HAM, SMOKED

NAMP - Ham, Boneless (Cured/Smoked), Fully-Cooked, Special -- 509

CFS Item Number: 113004 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: 10 to 15 pounds each Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

PORK, LEG, (FRESH HAM)

NAMP - Pork Leg (Fresh Ham), Outside, Trimmed, Shank Removed -- 402E AND/OR Pork Leg (Fresh Ham), Inside – NAMP Item 402F

CFS Item Number: 113019

Grade Requirement: NA Portion Size / Weight Range: 5 to 10 pound per roast Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

- One or both cuts shall be packed in the same box and be marked accordingly

Miscellaneous Requirements:

- ¼ max exterior fat trim at any point -- practically fat free deckle

- To produce roasts of uniform thickness, two outsides shall be reversed, boneless services shall be placed together and the item netted (the same applies to roasts from the insides)

- Product may be pumped with a lemon juice/water/phosphate solution up to 15 % of the green weight

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PORK, LOIN, CHOPS, BONELESS

NAMP - Pork Loin Chops, Center-Cut, Boneless -- 1412E

CFS Item Number: 113005

Grade Requirement: NA Portion Size / Weight Range: 6 oz +/- 1/2 ounce Packaging and Marking:

- Product shall be layer packed (separators shall be placed between the layers) or vacuum packed (individual or bulk) as specified by the users during catalog development - must be able to remove individual chops from case without damage while solidly frozen

Miscellaneous Requirements:

- ¼ max exterior fat trim at any point -- practically fat free deckle

- 15% green weight may be pumped with a lemon juice, water, phosphate solution

PORK, LOIN, ROAST, BONELESS

NAMP - Pork Loin, Boneless, Center-Cut, 11 Ribs -- 412E

CFS Item Number: 113006

Grade Requirement: NA Portion Size / Weight Range: 5 to 10 pounds per roast Packaging and Marking:

- Packaged individually – vacuum packaging is preferred Miscellaneous Requirements:

- Option 3 (0 x 0) is required for removal of the belly from the loin

- Butterflied into halves of equal length (not more than ¼ inch difference) by a cut perpendicular to the length of the loin

- Folded with boned surfaces together/enclosed in stretchable netting

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PORK, PATTIES, RIB, W/BBQ SCE

CFS Item Number: 113010

Grade Requirement: NA Portion Size / Weight Range: 2.5 to 3.1 ounce each Packaging and Marking:

- Layer/Vacuum packed (individual or bulk) as specified by the user Can remove each steak from case without damage while frozen

PORK, SAUSAGE, ITALIAN, HOT, LINKS

NAMP - Italian Sausage -- Item 818

CFS Item Number: 113014 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: 4 Oz Each Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements:

- Product shall meet all general and detailed specifications of the

NAMP-MBG – difference between this item and CFS Item Number 113014 will be the spices used in making the sausage

- Formula G, pork only; Type E, linked; Style B or D, edible casing;

Cooking Option C, uncooked

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PORK, SAUSAGE, PATTIES

NAMP - Pork Sausage Patties -- 802A

CFS Item Number: 113016

Grade Requirement: NA Portion Size / Weight Range: 2 or 4 oz each Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements:

- Formula G, pork only; Type C, patty; Shape B, round; Cooking

Option C, uncooked fresh

PORK, SPARERIBS

NAMP - Pork Spareribs, St. Louis Style -- 416A

CFS Item Number: 113007

Grade Requirement: NA Portion Size / Weight Range: 3 pound and down Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the

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PORK, STEAK, BRD

CFS Item Number: 113017

Grade Requirement: NA Portion Size / Weight Range: 5 to 6 oz each no added tolerance Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements:

- Batter/breading shall not be more than 30% by weight – product labeled as a fritter is NOT acceptable

- Product may be Flaked and Formed OR Chopped and Formed

PORK, TENDERLOIN

NAMP - Pork Tenderloin -- 415

CFS Item Number: 113008 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: 8 oz to 1 pound each Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the

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ROCK CORNISH HEN, SPLIT

HALVES

NAMP - Rock Cornish Game Hen -- 1500

CFS Item Number: 112005 Suggested DSCP Numbers: TBD Grade Requirement: US Grade A Portion Size / Weight Range: 12 to 14 oz split half Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the

SALAMI, LUNCHMEAT, SLCD

NAMP - : Salami, Cooked -- 804

CFS Item Number: 115002 Suggested DSCP Numbers: TBD Grade Requirement: NA Portion Size / Weight Range: NA Packaging and Marking:

- User will select package size required during cataloging

- Formula H, beef and pork in any combination plus beef heart meat

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SAUSAGE, BRATWURST, LINKS

NAMP - Bratwurst -- 822

CFS Item Number: 113013

Grade Requirement: NA Portion Size / Weight Range: 4oz each Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Formula A, beef and pork in any combination/Formula D, all beef/ or Formula G, all pork; Type E, linked; Style B or D, edible casing; Cooking Option C, uncooked

SAUSAGE, KNOCKWURST, LINKS

NAMP - Knockwurst -- 816

CFS Item Number: 111022

Grade Requirement: NA Portion Size / Weight Range: 3 Oz Each Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Formula D, all beef; Type E, linked; Style B, C, or D, edible casing or skinless; Cooking Option C, uncooked

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SAUSAGE, POLISH, LINKS

NAMP - Polish Sausage -- 813

CFS Item Number: 113015

Grade Requirement: NA Portion Size / Weight Range: 4 Oz Each Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements:

- Formula G, pork only or Formula C, pork and beef

(predominately pork); Type E, linked; Style B or D, edible casing;

Cooking Option B, cooked

SHELLFISH, CLAMS W/JUICES, CND

CFS Item Number: 114004

Grade Requirement: NA Portion Size / Weight Range: 49-51 oz can

- Product shall be packaged in hermetically sealed cans

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SHELLFISH, SCALLOPS

CFS Item Number: 114003

Grade Requirement: US Grade A Portion Size / Weight Range: 20-40/LB Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Complies with all criteria of the US Standards for Grades of

Frozen Raw Scallops

- Product shall be Style (b), IQF; Sub style a. glazed or b. unglazed;

Type 1. Adductor muscle or 2. Adductor muscle w/catch portion removed

- IQF processing is required

- Water added Scallop Products are NOT authorized

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SHRIMP, BRD

CFS Item Number: 114001

Grade Requirement: US Grade A Portion Size / Weight Range: 21-25/LB finished product count Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Product must comply with all criteria of the US Standards for

Grades of Frozen Raw Breaded Shrimp

- Product may be Type I or Type II, fantail or round shrimp

- Product must be Subtype B or C, with tail fin but no shell segments present or without tail fin and shell segments

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SHRIMP, PLD & DEVEINED

CFS Item Number: 114002

Grade Requirement: US Grade A Portion Size / Weight Range: 26-30/LB finished product count Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Product must comply with all criteria of the United States

Standards for Grades of Fresh and Frozen Shrimp

- Product shall be Type (3), frozen individually, glazed or unglazed;

Style (1), raw; Market Form (6), peeled and deveined, round, tail off (all shell and tail removed)

TURKEY, BACON, SLCD

CFS Item Number: 112001

Grade Requirement: NA Portion Size / Weight Range: 18-22 slices per pound Packaging and Marking:

- Product shall be layer/shingle/stacked, as specified by end user – vacuum packing preferred

- Product shall be packaged in bulk or 1 pound units as specified by the user

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TURKEY, GROUND, BULK

CFS Item Number: 112011

Grade Requirement: NA Portion Size / Weight Range: 5 to 10 pounds per chub Packaging and Marking:

- Each chub shall be packaged in a tube closed with clips at each end or any method which will ensure product is completely enclosed to prevent purge from soaking the shipping container

Miscellaneous Requirements:

- Fat content of finished product shall not exceed 10 %

TURKEY, LUNCHMEAT, DELI, SLCD

CFS Item Number: 112009

Grade Requirement: NA Portion Size / Weight Range: Slice thickness/weight user specified Packaging and Marking:

- Package weight shall be specified by the user Miscellaneous Requirements:

- Product shall be processed from boneless turkey breast

- Not more than 1 gram of fat per ounce of product

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TURKEY, ROAST, BONELESS

CFS Item Number: 112012

Grade Requirement: NA Portion Size / Weight Range: 8 to 12 pounds per roast Packaging and Marking:

- Product shall be processed/packaged in a manner that protects the item from deterioration/damage permits removal of product without damage while frozen – vacuum packaging is preferred

Miscellaneous Requirements:

- Product shall be processed from US Grade A or equivalent raw materials

- Product shall be 4 to 7 inches in diameter and 9 to 17 inches long

- White to dark meat ratio shall be in natural proportion as found in whole turkeys (50-65% white)

- Skin covering may be present to maintain moisture during cooking

TURKEY, SAUSAGE LINKS

CFS Item Number: 112010

Grade Requirement: NA Portion Size / Weight Range: 0.8 to 1 oz per link Packaging and Marking:

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements:

- Fat content shall not exceed 10%

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TURKEY, WHOLE

NAMP - Whole Young Turkey with Giblets -- P2001

CFS Item Number: 112013

Grade Requirement: US Grade A Portion Size / Weight Range: 12 to 24 pounds each Packaging and Marking:

- Each cut shall be packaged individually – vacuum packaging is preferred

- Not more than 7 % basting solution is permitted

VEAL, STEAK, BRD

CFS Item Number: 111001

Grade Requirement: NA Portion Size / Weight Range: 5 to 6oz each - no added tolerance Packaging & Marking

- Product shall be IQF/layered/stacked, as specified by end user - Can remove each piece from case without damage while frozen

Miscellaneous Requirements

- Portion weight specified includes the breading – breading shall

NOT be more than 30% of the end product weight – product labeled as fritter is not acceptable

- Product may be flaked and formed or chopped and formed

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GLOSSARY

Barrow A young castrated male hog Boar An uncastrated male swine BRD Breaded BRST Breast CND Canned CHK Chunked CKD Cooked Cured Application of salt/color fixing ingredients/seasoning in order to impart unique properties to the end product Cutability The proportion of lean meat yielded by a carcass fit for sale Cull To hunt and select from a group of animals Deckle A thick band of fat on meat; a very fatty cut of meat Defeathering The carcasses go through feather-picking machines, which are equipped with rubber “fingers” specifically designed to beat off the feathers.

Ficin/Ficain An enzyme produced by figs that cause a meat to continue to tenderize after a certain point in the cooking process

FRM Formed GCP Good Commercial Prices Gilt A young female hog GMP Good Manufacturing Prices Hermetically Sealed Air tight packaging process HQ AFSVA/SVOFS Headquarters Air Force Services Agency / Services Food &

Beverage Support Branch IAW In Accordance With IQF Individually Quick Frozen Layer Pack Separators shall be placed between layers Marbling Flecks/streaks of white fat within the meat. The more marbling, the more tender/juicy/flavorable NAMP-MBG North American Meat Processors Meat Buyers Guide PLD Peeled

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QTR Quartered RTC Ready-To-Cook SCE Sauce SLCD Sliced Sow An adult female swine Stag An adult male red deer USDA United Stated Department of Agriculture Vacuum Packed Packing process that removes the air from the packaged product to slow deterioration VPP Vegetable Protein Products