ATTACHMENT_5_-_ARMY_BUYER's_GUIDE.pdf

ARMY BUYER’S GUIDE v8.4

Prime Vendor Issues contact: 734-4858/4853 http://www.quartermaster.army.mil/jccoe/jccoe_main.html

TABLE OF CONTENTS PAGE

i. GENERAL CONTENTS AND GOAL ii PROCEDURES FOR NEW ITEMS

iv. SELECTION OR RETENTION OF ITEMS

v. EXTREME CAUTION

vi. VISITS OF VENDERS, MANUFACTURERS OR BROKERS

vii. EVALUATION AND SELECTION OF AND OBLIGATION TO CONSUME

PRODUCTS (CUTTINGS, DEMONSTRATIONS)

viii. FILE MAINTENANCE REQUIREMENTS

ix. BEEF

x. LAMB

xi. VEAL

xii. PORK

xiii. CHICKEN

xiv. TURKEY

xv. FURTHER PROCESSED / BY PRODUCTS

xvi. SEAFOOD

xvii. GLOSSARY OF TERMS

BEEF

1. BEEF, BREAKFAST STEAK 1

2. BEEF, BRISKET, DECKLE-OFF, BONELESS

3. BEEF, BRISKET, DECKLE-OFF, BONELESS, F/C 2

4. BEEF, CORNED, BNLS

5. BEEF, CUBED STEAK 3

6. BEEF FAJITA STRIPS, SEASONED (RAW)

7. BEEF, FILET OF SIRLOIN STEAK (BACON WRAPPED)

8. BEEF, FLANK, FLANK STEAK 4

9. BEEF, GROUND, BULK

10. BEEF, GROUND, PATTIES 5

11. BEEF, GROUND, PATTIES, F/C

12. BEEF, GRD OR BEEF & PORK MEATBALLS P/C W/ OR W/OUT 6

ITALIAN SEASONING

13. BEEF, KNUCKLE STEAK

14. BEEF, LIVER

15. BEEF, LOIN, TOP SIRLOIN BUTT 7

16. BEEF, LOIN, T-BONE STEAK (ALTERNATIVE)

17. BEEF, LOIN, T-BONE STEAK 8

18. BEEF, LOIN, STRIP STEAK, BNLS, CENTER-CUT

19. BEEF, LOIN, STRIP LOIN STEAK, BNLS, CENTER-CUT 9

20. BEEF, LOIN, TENDERLOIN, FULL, SIDE MUSCLE ON, DEFATTED

21. BEEF, LOIN, TRI-TIP FOR ROAST OR GRILL

22. BEEF, MEATBALLS, F/C 10

23. BEEF, POT ROAST

24. BEEF, POT, ROAST, F/C, W/GRAVY

25. BEEF, PULLED, F/C, FZN 11

26. BEEF, RIBEYE ROLL

27. BEEF, RIB, RIBEYE ROLL STEAK

28. BEEF, RIB, RIBEYE STEAK, LIP-ON 12

29. BEEF RIB, SHORT RIBS, FZN

30. BEEF, ROUND, OVEN ROAST

31. BEEF, ROUND, RUMP & SHANK OFF HNDL ON 13

32. BEEF, ROUND, HEEL & SHANK OFF, W/0 KNUCKLE, BNLS, (STEAMSHIP)

33. BEEF ROUND, RUMP PARTIALLY REMOVED, SHANK OFF,STEAMSHIP

ROUND

34. BEEFSTEAK, (CHICKEN FRIED STEAK), BREADED, F/C 14

35. BEEFSTEAK, SALISBURY, F/C

36. BEEF, STEAK, WAFER SLICED

37. BEEF, FOR STEWING 15

38. BEEF, FOR STEWING, F/C

39. BEEF BRAISING STEAK, SWISS

40. BEEF, SWISS STEAK (ALTERNATIVE) 16

41. BEEF ROUND, TOP, (INSIDE), CAP OFF

42. BEEF, TOP (INSIDE), ROUND, F/C

43. BEEF, FOR TIPS OR KABOBS 17

44. MEATLOAF, BEEF, F/C, FZN

LAMB

1. LAMB RIB CHOPS 18

2. LAMB SHOULDER CHOPS

3. LAMB SHOULDER ROAST

VEAL

1. VEAL CHUCK, SHOULDER ROAST 19

2. VEAL CUTLETS, BNLS

3. VEAL RIB CHOPS 20

4. VEAL STEAK, BRD, FZN

PORK

1. BACON, CANADIAN STYLE 21

2. BACON, SLICED, FZN, PRCKD

3. BACON, SLICED RAW

4. HAM, BNLS, CKD (BUFFET STYLE) 22

5. HAM, BNLS, (CURED & SMOKED) FULLY CKD (PIT)

6. HAM, PULLMAN SHAPED FOR SLICE AND DICE

7. PORK, BBQ, CKD 23

8. PORK, BOSTON BUTT STEAKS

9. PORK, DICED, FOR KABOBS

10. PORK, DICED, FOR STEWING 24

11. PORK, HAM (FRESH)

12. PORK, LOIN CHOPS, BONE IN 25

13. PORK, LOIN CHOPS, CENTER CUT, BONE IN

14. PORK, LOIN CHOPS, BNLS 26

15. PORK, LOIN, END CHOPS

16. PORK, LOIN, ROAST, BNLS 27

17. PORK, PATTIES, RIB SHAPED, W/BBQ SAUCE

18. PORK, SHOULDER ROAST, BNLS 28

19. PORK, SPARERIBS

20. PORK, SPARERIBS FULLY CKD (ALTERNATIVE)

21. PORK, STEAK, BNLS 29

22. PORK, STEAK, BRD

23. PORK, STEAK, CUBED, BNLS 30

24. PORK, TENDERLOIN

25. SAUSAGE, BRATWURST, LINKS 31

26. SAUSAGE, PORK, BREAKFAST LINKS, P/C, FZN

27. SAUSAGE, PORK, BREAKFAST PATTIES, P/C, FZN

28. SAUSAGE, PORK, CRUMBLES, P/C 32

29. SAUSAGE, KNOCKWURST, LINKS

30. SAUSAGE, PEPPERONI

31. SAUSAGE, PORK, ITALIAN, HOT, LINKS 33

32. SAUSAGE, PORK, ITALIAN, SWEET, LINKS

33. SAUSAGE, POLISH, LINKS 34

34. SAUSAGE, PORK, PATTIES, RAW

CHICKEN

1. CHICKEN, BREAST, FILLET, BRD, CKD, FZN 35

2. CHICKEN, BREAST, HALVES W/RIB

3. CHICKEN, BREAST, BNLS, SKLS, W/RIB MEAT, FZN

4. CHICKEN, BREAST, FILLET, RAW, FZN, W/ RIB MEAT, BNLS, SKLS 36

5. CHICKEN, BREAST, FILLET, FULLY COOKED, FZN, CHAR GRILLED MARIN

6. CHICKEN, BREAST “FRITTER”, BRD, RAW, FZN, BNLS

7. CHICKEN BREAST, BRD, RAW, FZN, BNLS 37

8. CHICKEN, CKD, BNLS, DICED

9. CHICKEN, CUT-UP, READY-TO-COOK, 8PC CUT 38

10. CHICKEN, CUT-UP, READY-TO-COOK, 10PC CUT

11. CHICKEN, FAJITA STRIPS 39

12. CHICKEN, LEG W/O THIGH

13. CHICKEN, NUGGET, CHUNKED/FORMED, BRD, CKD

14. CHICKEN, PARTS, FULLY CKD, BRD, FZN 40

15. CHICKEN, PATTIES, BRD, RAW, FZN

16. CHICKEN, PATTIES, BRD, P/C, FZN

17. CHICKEN, QUARTERED, READY-TO-COOK 41

18. CHICKEN, QUARTERED, OVEN ROASTED

19. CHICKEN, SAUSAGE, LINKS 42

20. CHICKEN, SAUSAGE PATTIES, RAW

21. CHICKEN, TENDERLOINS, BRD, RAW, FZN

22. CHICKEN, THIGH W/BACK PORTION 43

23. CHICKEN, WHOLE, W/O NECK & GIBLETS

24. CHICKEN, WINGS, BRD, P/C, FZN, (JT 1 & 2) 44

25. CHICKEN, WINGS, BUFFALO STYLE P/C

26. CHICKEN, WINGS, P/C, FZN (JT 1 & 2) W/BBQ GLAZE 45

27. CHICKEN, WINGS, RAW, FZN DISJOINTED (JT 1 & 2)

28. CHICKEN, WINGS, RAW, FZN, WHOLE 46

29. CORNISH HEN, WHOLE, W/NECK & GIBLETS

TURKEY

1. TURKEY, BACON, SLICED 47

2. TURKEY, BREAST, BNLS, CKD, SL, CHL

3. TURKEY, BREAST FILLET, RAW, FZN

4. TURKEY, BREAST ROAST, BNLS 48

5. TURKEY, GROUND, BULK

6. TURKEY, GROUND, PATTIES, RAW

7. TURKEY, ROAST, BNLS, RAW, FZN 49

8. TURKEY, SAUSAGE LINKS

9. TURKEY, THIGH ROAST, CKD, FZN, SKIN ON

10. TURKEY, THIGH ROAST, RAW, FZN, BNLS 50

11. TURKEY, WHOLE

FURTHER PROCESSED / BY PRODUCTS

1. FRANKFURTERS, ALL BEEF, FZN 51

2. FRANKFURTERS

3. FRANKFURTERS, CHICKEN OR TURKEY

4. LUNCHMEAT, PICKLE & PIMIENTO LOAF 52

5. LUNCHMEAT, SALAMI, CKD FOR SLICING

6. LUNCHMEAT, BOLOGNA FOR SLICING

7. BEEF PASTRAMI FOR SLICING 53

8. BEEF, ROAST FOR SLICING

SEAFOOD

1. FISH, CATFISH WHOLE, RAW, FZN 54

2. FISH, COD FILLETS, BRD, RAW, FZN

3. FISH, COD FILLETS, RAW, FZN, BNLS, IQF

4. FISH, COD TAILS, RAW, FZN 55

5. FISH, CRAB CAKES, BRD, FZN

6. FISH, CRAB IMITATION (SURIMI) (PIECES)

7. FISH, FILLETS, CATFISH, BRD, RAW, FZN 56

8. FISH, FILLETS, CATFISH, RAW, FZN

9. FISH, FILLETS, FLOUNDER, BRD, RAW, FZN

10. FISH, FILLETS, POLLOCK 57

11. FISH, FILLETS, POLLOCK, STUFFED, RAW, FZN, MARYLAND STYLE

12. FISH, FILLETS, SALMON STEAK, RAW, FZN

13. FISH, FILLETS, SALMON STUFFED, RAW, FZN, MARYLAND STYLE 58

14. FISH, FILLETS, TROUT, FZN

15. FISH, FILLETS, WHITING, RAW, FZN

16. FISH, FLOUNDER FILLETS, RAW, FZN, BNLS, SKINLESS,IQF 59

17. FISH, NUGGETS, POLLOCK, BRD, P/C, FZN

18. FISH, PORTIONS, BATTER DIPPED

19. FISH, SALMON, PINK, CANNED 60

20. FISH, STRIPS, CATFISH, BRD, FZN

21. FISH, TILAPIA, FILLETS, RAW, FZN, BONELESS, SKLS, IFQ

22. FISH, TROUT, WHOLE, FZN 61

23. FISH, TUNA, CANNED OR VACUUM POUCH

24. LOBSTER TAIL, SPINY LOBSTER, RAW, FZN

25. OYSTERS, BRD, FZN 62

26. SNOW CRAB CLUSTERS, CKD, FZN

27. SHELLFISH, CLAMS, W/JUICES, CANNED

28. SHELLFISH, CLAM STRIPS, BRD, P/C, FZN

29. SHELLFISH, SCALLOPS, FZN 63

30. SHELLFISH, SCALLOPS, BRD, FZN, RAW

31. SHELLFISH, SHRIMP, BRD, RAW, FZN 64

32. SHELLFISH, SHRIMP, PEELED & DEVEINED, RAW, FZN

GLOSSARY OF TERMS 65 - 69

i

Buyers Guide

GENERAL: 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.

Processed fruits and vegetables are also covered by this guide. While not all inclusive, this Guide provides detailed guidance and specifications for most standard meat, seafood and poultry items required in the recipes and menus of the Army Food Program.

a. The North American Meat Processors Association (NAMP) descriptions should be used wherever possible to ensure that standard industry descriptions are provided to vendors when selecting items to catalog for soldier feeding.

b. Regional Food Program Managers (FPM) and/or Tactical Food Advisors) should use this guide to ensure that correct product specifications are being followed.

FPMs must ensure that any item selected for evaluation for possible catalog inclusion meets the requirements of AR 30-22, paragraph 3-56 and this guide.

c. Regional and installation FPMs (with tactical food advisors) should semi-annually review their local catalog using these guidelines to ensure that Army standards are being met. Items that do not meet established standards should be replaced.

d. Food Program Managers should also use this guide when reviewing catalogs to ensure that correct product specifications are being followed.

e. Dining facility managers may use the guide for product identification in the receiving process and for training within their dining facility staffs.

f. Please contact the Concepts Systems and Policy Division (CSPD), Army Center of Excellence Subsistence Operations Directorate (ACES OD), Joint Culinary Center of Excellence (JCCoE) for any further assistance required. http://www.quartermaster.army.mil/jccoe/jccoe_main.html http://www.quartermaster.army.mil/jccoe/Operations_Directorate/CSPD/CSPD_ma in.html

GOALS: Mutual goals of the Army Food Service Program, and the Subsistence Prime Vendor Program, are to obtain the highest quality subsistence items affordable within our Basic Daily Food Allowance (BDFA).

a. Many items within the vast spectrum of commercial products being offered do not fit within the Army Food Program parameters. This may be due to domestic availability, price, the level of quality (high or low), extremely perishable (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 ii dessert items for dining facilities is not recommended and should be strictly controlled by Food Program Managers. Items such as alligator tail, quail, Alaskan king crab, lobster tail, precooked “baby back ribs” and some prepared entrées and desserts are considered as 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 Super Suppers, Ethnic Celebrations, or Holiday Meals.

c. Many installations have indiscriminately selected pre-cooked 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 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.

d. Food Operations Sergeants (FOSs) will remain responsible for maintaining menus within the established standards and the status of their respective dining facility accounts as stated in AR 30-22, paragraph 3-35.

PROCEDURES FOR NEW ITEMS: 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 and price. Food Service Management Boards (FSMB) should follow procedures for new products contained in DA Pam 30-22, paragraph 3-12. Care must also be taken to ensure compliance with the menu standards contained in DA Pam 30-22, paragraph 3-70 when selecting items for use.

a. 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 facility accounts. Food service managers must determine plate cost or what does it cost to feed one portion? When considering any item for catalog listings.

b. 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 iii 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. FPMs 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. FPMs and FOSs should also closely review the handling, cooking and holding characteristics of any item being considered. Vendors of marinated, 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. 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 Army 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 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. General or unlimited use of precooked items without detailed cost analysis is not recommended and should be strictly limited by FPMs. Food Program Managers and FOSs, 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.

f. 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 shear time saving convenience of pre-made meat balls may justify a price that is higher than the raw ingredients for this item.

SELECTION OR RETENTION OF ITEMS: General guidance for the selection or iv retention of subsistence items is:

a. The standards established within the North American Meat Processors Association (NAMP) “Meat Buyer’s Guide” will be used wherever possible in the selection of beef, veal, pork, lamb, or poultry items. CONUS Installation FPMs and FOSs should investigate the feasibility of utilizing fresh (never frozen) beef, pork and poultry products where possible. Army facilities will primarily use beef products processed from USDA choice or select grades. Alternatively, facilities may use certain no roll (un-graded) items as shown in the enclosed item list. The user must determine the intended use of the product to properly determine the relative quality grade required. Utility grade (or below) is not authorized in Army dining facilities. The specific grade requirement is shown for each item on the enclosed list of item descriptions. The Army standard for ground beef (bulk) is 90% lean meat and not more than 10% fat. Beef patties 85% lean meat and not more than 15% fat. Soy protein (TVP) as binders or extenders ARE NOT permitted. The use of lean finely textured beef (LFTB) “pink slime” is also PROHIBITED. Additionally, the use of tenderizers Ficin, Bromelin or Papain (see paragraph d.) is also PROHIBITED. The following breaded products (Veal patties, beef steak, chicken patties) will be NO MORE than 30% breading. Items exceeding these percentages are PROHIBITED to be cataloged for use in Army dining facilities. The use of “fritters” is PROHIBITED.

b. Standards for seafood products are contained in the US Standards for Grades of Fishery Products. All seafood products must comply with legal requirements to be from US Flagged vessels and processed in US plants. These products must originate in facilities listed in the “USDC Approved List of Fish Establishments” and should carry the PUFI shield. Seafood products included in the US Standards for Grades of Fishery Products must meet requirements for Grade A or equivalent.

Products exceeding 30% breading are PROHIBITED for use in Army dining facilities. Extenders/binders (Not to exceed 40%) are normally permitted in limited items such as stuffed crab, crab cakes or salmon patties. Fish used to fabricate imitation crab or lobster products is authorized.

c. All processed fruits and vegetables must meet the established US Standards for Grades for Processed Fruits and Vegetables. Processed fruits will meet Grade A requirements to qualify for inclusion on Army catalogs. Grade B will be accepted in lieu of Grade A when USDA and DLA- Troop Support research supports that Grade A is consistently unavailable in quantity or cost prohibitive from commercial industry. Grades less than Grade B will not be purchased for Army dining facilities. The Grade requirement for processed vegetables may be established by each installation as US Grade A or US Grade B. As catalogs are updated all references which combine requirements as for “US Grade A or B” will be removed. Grade requirements for processed vegetables should be discussed with the subsistence prime vendor before establishing the level desired. Many vegetables classified as “Grade B” will perform better in large feeding operations and where items are placed in warmers or held on serving lines. Some “Grade A” vegetables are in fact too fragile for use in cafeteria style feeding situations. The v

FPM must also ensure that items established with a quality level of Grade B are priced as Grade B and not Grade A.

d. The use of Ficin, Bromelin or Papain is PROHIBITED. Products treated with these chemical or protein based tenderizers are not to be used. These products are not well suited to holding periods (in food warmers or on serving lines) after preparation. Ficin is activated at 90 degrees F and inactivated at 145 degrees F. Bromelin is activated at 90 degrees F and inactivated at 140 degrees F.

Papain is activated at 140 degrees F and inactivated at 185 degrees F. Once activated these tenderizers do not stop until heat inactivated or there is nothing left to tenderize. The use of these “tenderizers” is prohibited for Army garrison facilities and should be strictly enforced by the FPM.

Operational methods for Army dining facilities must be considered when developing menus and selecting products.

e. Food labels must comply with the Food and Drug Administration’s (FDA) Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004. Under FALCPA, food labels are required to state clearly whether the food contains a major food allergen. A major food allergen is defined as one of the following foods or food groups, or is an ingredient that contains protein derived from one of the following foods or food groups:

Milk Eggs Peanuts Tree nuts such as almonds, walnuts, and pecans Soybeans Wheat Fish Shellfish such as crab, lobster, and shrimp

f. The use of Hemp seeds, oil, and any part of the plant is STRICTLY PROHIBITED. According to the Army Substance Abuse program the Army prohibits the use of Hemp products. (Reference: AR 600-85 section 4-2p).

g. Monosodium Glutamate (MSG): Monosodium Glutamate as an added ingredient in any food product is not permitted. (Reference DODI 1338.10, DoD Menu Standards)

h. Trans Fat: All food products to include spreads, cooking, and frying oils must contain zero grams of trans fat with no partially hydrogenated oils as an ingredient.

(Reference: DOD Menu Standards, DoDI 1338.10).

i. Juices: Orange juice must be 100% juice and fortified to meet the following nutrient levels at the minimum: 300 mg of calcium per cup [35% Reference Daily Intakes (RDI)] and 100 IU of Vitamin D per cup [25% RDI]. Tomato and vegetable juices must contain less than 230 mg of sodium per serving (Reference: DoDI vi

1338.10, DoD Menu Standards).

j. Milk to include lactose free alternatives (must be fortified to meet the following nutrient levels: 500 International Units (IU) of Vitamin A per cup and 100 IU of Vitamin D per cup (Reference: Food and Drug Administration).

k. Milk alternatives such as soy, almond, or rice milk will be fortified to meet the following nutrient levels at the minimum: 276 mg calcium per cup, 8 g protein per cup, 500 IU vitamin A per cup, 100 IU vitamin D per cup, 24 mg magnesium per cup, 222 mg phosphorus per cup, 349 mg potassium per cup, 0.44 mg riboflavin per cup, and 1.1 mcg vitamin B12 per cup. Soy milk will be made from whole soybeans and the ingredient list should reflect this (Reference: Food and Drug Administration).

l. Marinades, “pumps” or “rubs” such as water, broths, natural juices, and flavor enhancers are permitted and may allow products to perform better than non-marinated items under mass feeding conditions. These items are somewhat tenderized in the cooking process and will hold up better over longer periods than non-marinated. Once again “What will I use this for?” “What is my intended benefit with use of this product?”

m. All poultry items (except those not graded such as cooked breast or wings, or chunks) must be USDA Grade A or equivalent. While the USDA “Grade A” shielded product is preferred it is not mandatory. Any product not shielded must meet the same specification upon audit or inspection.

n. Pork products are not graded by the USDA. To establish clear requirements, the Standards for Pork provided in the Meat Buyers Guide of the North American Meat Processors (NAMP) Association will be used wherever possible.

VISITS OF VENDERS, MANUFACTURERS OR BROKERS: Prime vendors, manufacturers, brokers or others will not visit dining facilities to seek sales without the expressed permission of the Installation FPM supervisor personnel. Vendors are encouraged to 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.

EVALUATION AND SELECTION OF AND OBLIGATION TO CONSUME

vii

PRODUCTS (CUTTINGS, DEMONSTRATIONS): 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 may schedule demonstrations for the expressed purpose of investigating a specific product for possible use. 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.

a. 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 acceptance of the products.

Food service 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 soldiers or 50% of the average headcount for that meal, whichever is less.

b. The FPM 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. 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. Procedures for cuttings and demonstrations are fully explained in DA Pam 30-22, paragraph 3- 12 and the Army buyer’s guide. When scheduling a demonstration, you should provide the vendor ample time to provide product information, including: NAPA, product packaging, or shelf life information. Investigate preparation methods, nutrition information, how the product will help managers to meet Army menu standards, cost data, and whether or not the product is already carried by the SPV.

The FPM must provide sufficient time for each vendor and therefore must limit the number of product cuttings or demonstrations to the time available.

c. The decision to add products to the catalog rests with the customer. Every effort viii 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 FSMB members will vote and a decision will be rendered respective to each item evaluated. Items selected are added to the catalog using the DSCP new item request form.

d. Army policy relative to items requested by Army installations 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. The FPM 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.

FOS will not refuse delivery of special request items that are delivered at the agreed time and in the proper condition.

FILE MAINTENANCE REQUIREMENTS. Army installations utilize the Subsistence Total Ordering and Receipt Electronic System (STORES) to pass orders from AFMIS 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 Army use.

a. The critical control point for Army subsistence purchases is the Army Food Management Information System (AFMIS) Master Item File (MIF). The AFMIS Recipe File provides food operations personnel access to item ordering and preparation information. The MIF controls the ordering and inventory control of all items. Items not entered to the MIF will not be passed to the recipe file. The AFMIS system will not provide information or accept orders for items not on the MIF.

Proper maintenance of these files will ensure that your installation is purchasing only authorized subsistence items. It will also aid dining facility managers in their inventory control, menu preparation, costing and ordering functions.

b. Maintenance of the MIF is the responsibility of the installation Subsistence Supply Manager (SSM) with item approval of the installation FPM. For items that are to be deleted from the installation catalog the FPM must ensure that dining facilities deplete their inventory. The AFMIS system will not permit deletion of an item as long as there is inventory recorded in even one dining facility.

c. Maintenance of the AFMIS recipe file is the responsibility of the installation FPM.

For OCONUS areas this responsibility rests with the FA or FPM which supports the Subsistence Supply Management Office (SSMO) and the AFMIS system.

BEEF

1. BEEF, BREAKFAST STEAK

NAMP NAME AND NUMBER: Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted, NAMP Item 1185D GRADE REQUIREMENT: US Choice or Select.

PORTION SIZE/WEIGHT RANGE: 3 to 5 oz. each (No added tolerance shall be applied).

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from the case without damage while solidly frozen.

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 OPERATORS: This item is intended for use only as a breakfast steak.

2. BEEF, BRISKET, DECKLE-OFF, BNLS

NAMP NAME AND NUMBER: Beef Brisket, Deckle-Off, Boneless, NAMP Item 120 GRADE REQUIREMENT: US Standard of Select PORTION SIZE/WEIGHT RANGE: No less than 5 or more than 10 pounds per brisket.

PACKAGING AND MARKING:

Each brisket shall be individually packaged, 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.

Product may be marinated with up to 15% marinade and flavor.

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.

Sodium content shall be less than 800mg. per 3 oz. serving.

3. BEEF, BRISKET, BNLS, DECKLE-OFF, F/C

NAMP NAME AND NUMBER: Beef Brisket, Boneless, Deckle-Off, Corned, Fully Cooked, NAMP Item 625 GRADE REQUIREMENT: US Standard of Select PORTION SIZE/WEIGHT RANGE: Not less than 5 or more than 10 pounds per brisket.

PACKAGING AND MARKING:

Each brisket shall be individually packaged, 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.

Product may be marinated with up to 15% marinade and flavor.

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.

Sodium content shall be less than 800mg. per 3 oz. serving.

Option B - Frozen

4. BEEF, CORNED, BNLS

NAMP NAME AND NUMBER: Brisket, Boneless, Deckle-Off, Corned, NAMP Item 601 GRADE REQUIREMENT: US Standard or Select.

PORTION SIZE/WEIGHT RANGE: Not less than 5 or more than 10 pounds per brisket.

PACKAGING AND MARKING:

Each brisket shall be individually packaged, 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.

Product may be marinated with up to 15% marinade and flavor.

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 CUBED STEAK

NAMP NAME AND NUMBER: Beef Cubed Steak, NAMP Item 1100 GRADE REQUIREMENT: Min US Select.

PORTION SIZE/WEIGHT RANGE: 6 oz. each +/- ½ ounce.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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.

6. BEEF FAJITA STRIPS, SEASONED, (RAW)

NAMP NAME AND NUMBER: Beef Fajita Strips, NAMP Item 612 GRADE REQUIREMENT: Minimum, No Roll

PORTION SIZE/WEIGHT RANGE: NA

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.

Product must be prepared as required by NAMP number 612 except it shall not be cooked. Piece size shall be 0.5 x 0.5 x 2.5 inches.

No additives or extenders beyond standard fajita seasonings permitted.

Option B - Frozen

7. BEEF, FILET OF SIRLOIN STEAK, BACON WRAPPED

NAMP NAME AND NUMBER: None GRADE REQUIREMENT: Min. US Select PORTION SIZE/WEIGHT RANGE: 5-6 oz. each +/- ½ ounce.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

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

Product may be marinated with up to 15% marinade and flavors.

Grades of Utility or below will not be used.

8. BEEF FLANK, FLANK STEAK

NAMP NAME AND NUMBER: Beef Flank, Flank Steak (IM), NAMP Item193.

GRADE REQUIREMENT: US Select.

PORTION SIZE/WEIGHT RANGE: 2- 5 lb. average per steak.

PACKAGING AND MARKING:

Each piece shall be individually wrapped, 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.

Surface shall be practically free of fat and the membranous tissue.

9. BEEF, GROUND, BULK

NAMP NAME AND NUMBER: Ground Beef, NAMP Item 136

GRADE REQUIREMENT: NA

PORTION SIZE/WEIGHT RANGE: Not less than 5 or more than 10 pounds per chub.

PACKAGING AND MARKING:

Each chub shall be packaged in a tube closed with clips at each end or any approved method which protects the product against damage/deterioration during shipment and storage and prevents purge from soaking the shipping container.

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

Label must indicate a minimum of 90% lean meat.

Container (shipping case) label must declare a minimum of 90% lean or a 10% fat declaration.

MISCELLANEOUS REQUIREMENTS:

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

Target fat percentage shall be 10%. No additives or extenders permitted.

Soy protein (TVP) as binders or extenders, and LFTB ARE NOT permitted.

10.BEEF, GROUND, PATTIES

NAMP NAME AND NUMBER: Ground Beef Patties, NAMP Item 1136

GRADE REQUIREMENT: NA

PORTION SIZE/WEIGHT RANGE: 3.2 oz. or 4 oz. patties per pound as specified by the user.

PACKAGING AND MARKING:

Patties shall be IQF or separated from each other by means to prevent them from sticking together when packaged, must be able to remove individual patties from case without damage while solidly frozen.

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

Label must indicate a minimum of 85% lean meat.

Container (shipping case) label must declare a minimum of 85% lean or a 15% fat declaration.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide Target fat percentage shall be 15%.

11.BEEF, GROUND, PATTIES, F/C

NAMP NAME AND NUMBER: Ground Beef Patties, NAMP Item NONE

GRADE REQUIREMENT: NA

PORTION SIZE/WEIGHT RANGE: 3.2 oz. or 4 oz. patties per pound as specified by the user.

PACKAGING AND MARKING:

Patties shall be IQF or separated from each other by means to prevent them from sticking together when packaged, must be able to remove individual patties from case without damage while solidly frozen.

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

Label must indicate a minimum of 85% lean meat.

Container (shipping case) label must declare a minimum of 85% lean or a 15% fat declaration.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide Target fat percentage shall be 15% or less.

12.BEEF, GROUND, or BEEF AND PORK MEATBALLS P/C W/ OR W/OUT ITALIAN

SEASONING

NAMP NAME AND NUMBER: NONE

GRADE REQUIREMENT: NA

PORTION SIZE/WEIGHT RANGE: 1/2 oz. or 1 oz. meatballs as specified by the user.

PACKAGING AND MARKING:

Meatballs shall be IQF or separated from each other by means to prevent them from sticking together when packaged, must be able to remove individual meatballs without damage while solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

Extenders / binders normally utilized in precooked meatballs are permitted but shall not exceed 30%.

13.BEEF KNUCKLE STEAK

NAMP NAME AND NUMBER: Beef Round Knuckle Steak, NAMP Item 1167 GRADE REQUIREMENT: Min US Select.

PORTION SIZE/WEIGHT RANGE: 6 oz. each +/- ½ oz.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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.

14.BEEF LIVER

NAMP NAME AND NUMBER: Beef Liver Skinned and Portion Cut, NAMP Item 1724, Style 17, PSO: C.

GRADE REQUIREMENT: NA

PORTION SIZE/WEIGHT RANGE: 3-5 oz. ea. (no added tolerance shall be applied).

Product must be within the specified weight range.

PACKAGING AND MARKING:

Layer Pack (separator shall be placed between layers) or Vacuum Packaging (individual or bulk) as specified by user, must be able to remove individual slices from case without damage while solidly frozen.

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 have the membrane or skin almost completely removed by means of mechanical device.

PSO: C - 0° or lower.

15.BEEF LOIN, TOP SIRLOIN BUTT, CENTER CUT, BNLS, CAP OFF (IM)

NAMP NAME AND NUMBER: Beef Loin, Top Sirloin Butt, Center Cut, Boneless, Cap Off, NAMP Item 184B. PSO: 1.

GRADE REQUIREMENT: Min US Select PORTION SIZE/WEIGHT RANGE: 8-12 lb. avg. per roast.

PACKAGING AND MARKING:

Each piece shall be individually wrapped, 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.

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

PSO: 1= the dorsal portion shall be detached and the two pieces shall be packaged together in the same shipping container.

16.BEEF LOIN, T-BONE STEAK

NAMP NAME AND NUMBER: Beef Loin, T-bone steak, NAMP Item 1174, PSO: 4 GRADE REQUIREMENT: US Choice or Select.

PORTION SIZE/WEIGHT RANGE: 12 oz. ea +/- ½ oz.

PACKAGING AND MARKING:

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

Layer Pack (separators shall be placed between layers) or Vacuum Packaging (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

MISCELLANEOUS REQUIREMENTS:

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

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

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

PSO: 4 =max tail length of 1 inch.

17.BEEF LOIN, T-BONE STEAK (ALTERNATIVE)

NAMP NAME AND NUMBER: Beef Loin, T-bone steak, NAMP Item 1174, PSO: 4 GRADE REQUIREMENT: No-Roll PORTION SIZE/WEIGHT RANGE: 12 oz. ea. +/- ½ oz.

PACKAGING AND MARKING:

Packing and marking shall be in accordance with Good Commercial Practice.Layer Pack (separators shall be placed between layers) or Vacuum Packaging (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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.

PSO: 4 =max tail length of 1 inch.

Product may be marinated with up to 15% marinade and flavors.

Grades of Utility or below will not be used.

18.BEEF LOIN, STRIP LOIN STEAK, BNLS, CENTER-CUT

NAMP NAME AND NUMBER: Beef Loin, Strip Loin Steak, Boneless, Center-Cut, NAMP Item 1180A, PSO: 4 GRADE REQUIREMENT: US Choice or Select.

PORTION SIZE/WEIGHT RANGE: 8 oz. each +/- ½ ounce.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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.

User may select the portion weight required.

PSO: 4 = max tail length of 1 inch

19.BEEF, LOIN, STRIP LOIN STEAK, BNLS, CENTER-CUT (ALTERNATIVE)

NAMP NAME AND NUMBER: Beef Loin, Strip Loin Steak, Boneless, Center-Cut, NAMP Item 1180A, PSO: 4 GRADE REQUIREMENT: No-Roll PORTION SIZE/WEIGHT RANGE: 8 oz. each +/- ½ ounce.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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.

User may select the portion weight required.

PSO: 4 = max tail length of 1 inch Product may be marinated with up to 15% marinade and flavors.

Grades of Utility or below will not be used.

20.BEEF LOIN, TENDERLOIN, FULL, SIDE MUSCLE ON, DEFATTED

NAMP NAME AND NUMBER: Beef Loin, Tenderloin, Full, Side Muscle On, Defatted NAMP Item 189A GRADE REQUIREMENT: Un-graded. No-Roll PORTION SIZE/WEIGHT RANGE: 4 lb. min.

PACKAGING AND MARKING:

Each cut shall be packaged individually, 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.

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

21.BEEF LOIN, TRI-TIP FOR ROAST OR GRILL

NAMP NAME AND NUMBER: Beef Loin, Bottom Sirloin Butt, Tri-Tip Boneless, Defatted (IM), NAMP item 185D GRADE REQUIREMENT: Select or higher.

PORTION SIZE/WEIGHT RANGE: 3- 5 lbs. each.

PACKAGING AND MARKING:

Each cut shall be packaged individually, 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.

Product shall be trimmed practically free of fat.

Product may be marinated with up to 15% marinade and flavors.

22.BEEF, MEATBALLS, F/C

NAMP NAME AND NUMBER: NONE

GRADE REQUIREMENT: NA

PORTION SIZE/WEIGHT RANGE: 1/2 oz. or 1 oz. meatballs as specified by the user.

PACKAGING AND MARKING:

Meatballs shall be IQF or separated from each other by means to prevent them from sticking together when packaged, must be able to remove individual meatballs without damage while solidly frozen.

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

Label must indicate a minimum of 85% lean meat.

Container (shipping case) label must declare a minimum of 85% lean or a 15% fat declaration.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide Target fat percentage shall be 15%.

Extenders / binders normally utilized in precooked meatballs are permitted but shall not exceed 30%.

Sodium content shall be less than 600mg. per 3 oz. serving.

23.BEEF, POT ROAST

NAMP NAME AND NUMBER: Beef Chuck, Shoulder Clod, Arm Roast, NAMP Item 114E GRADE REQUIREMENT: Min US Standard or Select.

PORTION SIZE/WEIGHT RANGE: Not less than 5 or more than 10 pounds per roast

PACKAGING AND MARKING:

Each roast shall be packaged individually, 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.

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

24.BEEF, POT ROAST, F/C, WITH GRAVY

NAMP NAME AND NUMBER: Beef Chuck, Shoulder Clod, Arm Roast, NAMP Item

NONE

GRADE REQUIREMENT: NA

PORTION SIZE/WEIGHT RANGE: Not less than 5 or more than 10 pounds per roast

PACKAGING AND MARKING:

Each roast shall be packaged individually, 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.

25.BEEF, PULLED, F/C, FZN

NAMP NAME AND NUMBER: None.

GRADE REQUIREMENT: None PORTION SIZE/WEIGHT RANGE: 5 to 10 lbs. per co.

PACKAGING AND MARKING:

Product shall be packaged to protect against damage/deterioration during storage and shipping.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and be a high quality commercial item.

Product shall be seasoned without sauce.

Sodium content shall be less than 800mg. per 3 oz. serving.

26.BEEF, RIBEYE ROLL for PRIME ROAST NAMP NAME AND NUMBER: Beef Rib, Ribeye Roll, NAMP Item 112 GRADE REQUIREMENT: US Choice or Select.

PORTION SIZE/WEIGHT RANGE: 8 to 12 lbs. each.

PACKAGING AND MARKING:

Each cut shall be packaged individually, vacuum packaging preferred.

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

MISCELLANEOUS REQUIREMENTS:

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

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

27.BEEF RIB, RIBEYE ROLL STEAK, BNLS

NAMP NAME AND NUMBER: Beef Rib, Rib Eye Roll Steak, Boneless, NAMP Item GRADE REQUIREMENT: US Choice or Select.

PORTION SIZE/WEIGHT RANGE: 8 oz. each +/- ½ ounce.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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.

28.BEEF RIB, RIBEYE STEAK, LIP ON, BNLS

NAMP NAME AND NUMBER: Beef Rib, Rib Eye Steak, Lip On, Boneless, NAMP Item

1112A, PSO: 4

GRADE REQUIREMENT: US Choice or Select.

PORTION SIZE/WEIGHT RANGE: 8 oz. each +/- ½ ounce.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual steaks from case without damage while solidly frozen.

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.

PSO: 4 = max tail length of 1 inch

29.BEEF, SHORT RIB, BONE IN

NAMP NAME AND NUMBER: Beef Short Rib, Bone in, NAMP Item 1123 GRADE REQUIREMENT: US Select/Standard.

PORTION SIZE/WEIGHT RANGE: 6 to 8 oz each.

PACKAGING AND MARKING:

Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or bulk) as specified by the user, must be able to remove individual ribs from case without damage while solidly frozen.

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.

30.BEEF ROUND, OVEN ROAST

NAMP NAME AND NUMBER: Beef Round, Sirloin Tip (Knuckle), Peeled, NAMP Item 167A GRADE REQUIREMENT: US Choice or select PORTION SIZE/WEIGHT RANGE: Not less than 5 or more than 10 pounds per roast.

PACKAGING AND MARKING:

Each cut shall be packaged individually, vacuum packaging is preferred.

Packing and marking shall be in accordance with Good…