ATTACHMENT_1_-_Market_Basket_-_Mayport_Fl_-_Price_Proposal_SPE300-19-R-0062_-_Copy_(2).xlsx
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- Attached to
- SPV CONUS Full Line Food Service Mayport FL
- Solicitation number
- SPE300-19-R-0062
About this file
This solicitation is for full-line food service prime vendor support for customers in the Mayport, Florida region, Guantanamo Bay, Cuba, and the Atlantic Undersea Test and Evaluation Center in the Bahamas. The Defense Logistics Agency Troop Support Subsistence Directorate intends to award a fixed-price contract with EPA to a prime vendor. The contract period of performance will span five years in three pricing tiers - the first for 24 months, the second for 12 months, and the third again for 24 months. The estimated contract value is $390,010,000. Offerors must be able to interface with the Government's transaction systems and support the listed EDI transaction sets. Proposals are due by October 21, 2019. The acquisition will be conducted as full and open competition. The prime vendor will provide delivery on a just-in-time basis of various quantities of subsistence items from the 8900 Federal Catalog or commercial equivalents to customers.
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TOTALS
| Solicitation #: | SPE300-19-R-0062 |
| Region: | MAYPORT FLORIDA |
| Offeror: |
AGGREGATE TOTALS
| DELIVERED | DISTRIBUTION | $ Total | |||
| TIER 1 | 24.00 | MONTHS | ERROR:#DIV/0! | ERROR:#DIV/0! | ERROR:#DIV/0! |
| TIER 2 | 12.00 | MONTHS | ERROR:#DIV/0! | ERROR:#DIV/0! | ERROR:#DIV/0! |
| TIER 3 | 24.00 | MONTHS | ERROR:#DIV/0! | ERROR:#DIV/0! | ERROR:#DIV/0! |
| AGGREGATE | 60.00 | MONTHS | ERROR:#DIV/0! | ERROR:#DIV/0! | ERROR:#DIV/0! |
| WEIGHTED DIST @ 11.5 | ERROR:#DIV/0! | ERROR:#DIV/0! | ERROR:#DIV/0! |
ITEM INFORMATION
| Line Item | Stock/LSN # | Item Description | Service Requirements | Grade / Trait | Current Brand | Manufacturer SKU | Alternate Y or N? | Current Warehouse Item? Y or N? | Distribution Price Category Number | Distribution Category Unit of Measure (UoM) | Unadjusted Annual Quantity (Based on Distr. Category UoM) | Annual Quantity - Adjusted for Offered Evaluation Unit (Column O) | Evaluation Unit of Measure (UoM) | Historic Evaluation Units Per Case | Offered Evaluation Units Per Case |
| 1 | 890501E607133 | BEEF RIBEYE ROLL, BNLS, RAW, FZN, US CH GR, 4-5 CT, 8-12 LB EA, IW, N#112 | BEEF RIB, RIBEYE ROLL for PRIME ROAST, RAW, NAMP NAME AND NUMBER: Beef Rib, Ribeye Roll, NAMP 112 |
GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 8 - 12 pounds each (no additional tolerance shall be applied)
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.
| SIX POINTS | 58860 | 1 | LB | 91529 | 91,529 | LB | 1 | ||
| 2 | TBD | BEEF LOIN, TENDERLOIN, FULL, DEFATTED,FZN, USDA SELECT GR, 5-7 CT/4-7 LB EA, N#190 | BEEF LOIN, TENDERLOIN, FULL, SIDE MUSCLE OFF, DEFATTED, RAW, NAMP NAME AND NUMBER: Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted NAMP 190 |
GRADE REQUIREMENT: USDA Select PORTION SIZE/WEIGHT RANGE: 4 – 7 pounds each (no added tolerance shall be applied)
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.
| 1 | LB | 38595 | 38,595 | LB | 1 | ||||
| 3 | 890501E616968 | BEEF, GRD, BULK, FZN, 90% LEAN, 4/10 LB PG, N#136 | BEEF, GROUND, BULK, 90% LEAN, RAW, NAMP NAME AND NUMBER: Ground Beef, NAMP 136 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds packages (no added tolerance shall be applied)
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.
• Principle Display Panel must declare “90% lean”; “10% fat”; or “90% lean/10% fat”.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• Lean content of finished product shall be a minimum of 90%. Fat content of finished product shall not exceed 10%.
The addition of Lean Finely Textured Beef (LFTB) is not permitted.
| SIX POINTS | 6094 | 1 | LB | 106458 | 106,458 | LB | 40 | ||
| 4 | TBD | BEEF LOIN, STRIP STK, BNLS, IQF, US CH OR SELECT GR, MAX TAIL 1 INCH, 1/4 INCH MAX FAT, 80/6-8 OZ EA, N#1180A | BEEF LOIN, STRIP LOIN STEAK, BONELESS, CENTER-CUT, RAW, NAMP NAME AND NUMBER: Beef Loin, Strip Loin Steak, Boneless, Center-Cut, NAMP 1180A, PSO: 4 |
GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 6 ounce or 8 ounce each as specified by the user (+/- 0.5 ounce tolerance)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• Surface fat trim shall be ¼ inch maximum at any one point.
• User may select the portion weight required.
• PSO: 4 = max tail length of 1 inch.
| 1 | LB | 26784 | 26,784 | LB | 40 | ||||
| 5 | 890501E606361 | BEEF FAJITA STRIPS, RAW, FZN, SEASONED, 5/10 LB BG | BEEF FAJITA STRIPS, RAW, IMPS NAME AND NUMBER: Beef for Stir Fry, IMPS 135C |
GRADE REQUIREMENT: Minimum USDA Select or Choice PORTION SIZE/WEIGHT RANGE: 5 – 10 pound packages (no added tolerance shall be applied)
PACKAGING AND MARKING:
• 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 USDA’s Institutional Meat Purchase Specifications, Fresh Beef Series 100.
• USN – unseasoned only; USA, USAF, USMC - Product may be seasoned or unseasoned.
• This item may contain not more than 10% added solution.
• Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield pieces that are approximately ½-inch (12 mm) in width, 1 inch (25 mm) thickness, and 3 inches (75 mm) in. length.
• No individual surface shall be more than 4 inches in length.
• Slices shall be free of bone, cartilage, heavy connective tissue, and lymph glands. Surface and seam fat shall not exceed ¼ -inch (7mm) at any point.
No additives beyond standard fajita type seasonings permitted.
• PSO 2 - The item shall be made exclusively from Item No. 121D, Inside Skirt and/or Item No. 193, Flank Steak. All membranous tissue shall be removed.
• Product shall not exceed 100 mg Sodium per ounce (300 mg sodium per 3 ounce serving); 3 g Total Fat per ounce; and 1 g Saturated Fat per ounce. Product shall have a minimum of 5.5 g Protein per ounce.
| NEEDHAM | 90004 | 1 | LB | 34900 | 34,900 | LB | 50 | ||
| 6 | 890501E622918 | BEEF FOR STEWING, FZN, DICED, US CH GR, 1 IN., 8/7 LB BG, N#135A | BEEF, DICED, RAW, NAMP NAME AND NUMBER: Beef for Stewing, NAMP 135A |
GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no added tolerance shall be applied)
PACKAGING AND MARKING:
• Not less than 5 pounds or more than 10 pounds shall be in each package, vacuum packaging is preferred.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• The meat shall be hand-diced or mechanically diced. Grinding is not permitted.
• The fat thickness of the surface and/or seam fat shall not exceed 0.25 inches at any point.
Product shall be unseasoned.
| SIX POINTS | 5685 | 1 | LB | 37926 | 37,926 | LB | 56 | ||
| 7 | TBD | BEEF BURGERS, F/C, FZN, FLAME GRILLED OR CHARBROILED, 3.2, 4.0 OR 5.5 OZ EA, 1/35 LB BG N#1136 | BEEF, GROUND, PATTIES, 85% LEAN, FULLY COOKED, NAMP NAME AND NUMBER: Prepared from Ground Beef Patties, NAMP 1136 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 3.2 oz., 4 oz., or 5.3 oz. each (+/- 0.25 ounce tolerance)
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.
• Principle Display Panel must declare “Prepared from 85% lean”; “Prepared from 15% fat”; or “Prepared from 85% lean/15% fat”.
• Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties, which may contain added fat and/or organ meat, is not acceptable.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• Lean content of finished product shall be a minimum of 85%. Fat content of finished product shall not exceed 15%.
• May be flame broiled or charbroiled.
• Minimum amount of protein is 7 g per ounce and maximum of 180 mg of sodium per ounce.
| 1 | LB | 37135 | 37,135 | LB | 35 | ||||
| 8 | TBD | BEEF, GRD, BULK, FZN, RAW,90% MIN LEAN, 4/5-10 LB PG, N#136 | BEEF, GROUND, BULK, 90% LEAN, RAW, NAMP NAME AND NUMBER: Ground Beef, NAMP 136 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds packages (no added tolerance shall be applied)
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.
• Principle Display Panel must declare “90% lean”; “10% fat”; or “90% lean/10% fat”.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• Lean content of finished product shall be a minimum of 90%. Fat content of finished product shall not exceed 10%.
The addition of Lean Finely Textured Beef (LFTB) is not permitted
| 1 | LB | 44041 | 44,041 | LB | 40 | ||||
| 9 | TBD | BEEF RD, TIP (KNUCKLE), PEELED, RAW, FZN, US CHOICE OR SELECT GRADE, 1/4 INCH MAX FAT, 4/8-12 LB EA, N#167A | BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, RAW, NAMP NAME AND NUMBER: Beef Round, Sirloin Tip (Knuckle), Peeled, NAMP 167A |
GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 8 - 12 pounds per roast (no additional tolerance shall be applied)
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.
• Surface fat trim shall be ¼ inch maximum at any one point.
| 1 | LB | 39007 | 39,007 | LB | 1 | ||||
| 10 | 890501E624478 | BEEFSTK, SWISS, (BRAISING), FZN, US CH GR, 132/6 OZ EA, N#1102 | BEEF BRAISING STEAK, SWISS, RAW, NAMP NAME AND NUMBER: Beef Braising Steaks, Swiss, NAMP 1102 |
GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 6 oz. each (+/– 0.5 ounce tolerance)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide. Steaks must be prepared from the round, loin, rib, or chuck sections.
• Raw steaks may be tenderized once by multiple probes or pinning method.
| SIX POINTS | 5679 | 1 | LB | 28800 | 28,800 | LB | 49 | ||
| 11 | TBD | BEEF RIB, PRIME, CKD, FZN,US CH OR SELECT GR, RARE, NAT JUICES, IND VAC PAC, 2/10-15 LB | BEEF RIB, ROAST-READY, FULLY COOKED, NAMP NAME AND NUMBER: Prepared from Beef Rib, Roast-Ready, NAMP 109 |
GRADE REQUIREMENT: Prepared from USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 10 - 15 pounds each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Each cut shall be individually vacuum packaged.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specifications of the NAMP Meat Buyers Guide.
• Product shall be in natural juices.
• Product shall be cooked and sold in packaging that retains the item’s “natural juices”.
• Product shall be cooked to rare cook state.
• Minimum amount of protein is 5 g per ounce and maximum of 260 mg of sodium per ounce
| 1 | LB | 10191 | 10,191 | LB | 1 | ||||
| 12 | TBD | MEATLOAF, BEEF, F/C, FZN, SEASONED, 6/4-5 LB PG, N#814 | MEATLOAF, BEEF, FULLY COOKED, NAMP NAME AND NUMBER: Meatloaf, Beef, Fully Cooked, Frozen, NAMP 814, Formula D |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4 – 5 pounds per loaf (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Each Meatloaf shall be individually wrapped; vacuum packaging is preferred.
• Packing and marking shall be in accordance with Good Commercial Practice.
• Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat”.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed IAW Good Manufacturing Practices and be a high quality commercial item.
• Maximum of Sodium is 266 mg. per 1 oz. serving.
| 1 | LB | 23510 | 23,510 | LB | 30 | ||||
| 13 | TBD | BEEF LOIN, T-BONE STK, FZN, US CH OR SELECT GR, 1 IN. TAIL, BULK, MAX 1/4 INCH FAT, 12-14 OZ EA, N#1174 | BEEF LOIN, T-BONE STEAK, RAW, NAMP NAME AND NUMBER: Beef Loin, T-bone steak, NAMP 1174, PSO: 4 |
GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 12 – 14 oz. each (no added tolerance shall be applied).
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• 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.
| 1 | LB | 9180 | 9,180 | LB | 10 | ||||
| 14 | 890501E616964 | BEEF CHUCK, SHLD CLOD, OUTSIDE, SPLIT/NETTED, FZN, US CH, 4/10-12 LB EA, N#114A | BEEF CHUCK, SHOULDER (CLOD) ROAST, RAW, NAMP NAME AND NUMBER: Beef Chuck, Shoulder (Clod) Roast, NAMP 114A |
GRADE REQUIREMENT: USDA Choice Grade PORTION SIZE/WEIGHT RANGE: 10 - 14 pounds each (no added tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be individually vacuum packaged.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• Each roast shall be netted or tied.
• 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.
| SIX POINTS | 65935 | 1 | LB | 26471 | 26,471 | LB | 1 | ||
| 15 | 890501E620173 | BEEFSTK, SL, WATER & FOOD STARCH PRODUCT, FZN, THIN, 80/2 OZ EA | BEEFSTEAK, WAFER SLICED (PHILLY STYLE), (BEEF, WATER, & FOOD STARCH PRODUCT), RAW, NAMP/IMPS NAME AND NUMBER: Beef Sandwich Steaks, Flaked, Chopped, Formed, and Wafer Sliced, IMPS 1138A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 2 or 4 ounce each as specified by the user (+/- 0.25 ounce tolerance)
PACKAGING AND MARKING:
• Product shall be packed so each portion can be removed individually.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the USDA’s Institutional Meat Purchase Specifications, Fresh Beef Series 100.
• Rectangular or round shaped product is permitted.
• Portion weight shall be determined by the users at time of cataloging.
• To be used for Philly steak sandwiches.
| PHLYFDMGLD | 10000038120 | 1 | LB | 17266 | 17,266 | LB | 10 | ||
| 16 | TBD | BEEF, GRD, PATTIES, FZN, 85% MIN LEAN, RAW 20/3.2, 4.0 OR 5.5 OZ EA, N#1136 | BEEF, GROUND, PATTIES, 85% LEAN, RAW,NAMP NAME AND NUMBER: Ground Beef Patties, NAMP 1136 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: Raw should be 3.2 oz., 4.0 oz or 5.5 oz. per patty as specified by the user (+/- 0.25 ounce tolerance)
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.
• Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat”.
• Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties, which may contain added fat and/or organ meat, is not acceptable.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide
• Lean content of finished product shall be a minimum of 85%. Fat content of finished product shall not exceed 15%.
| 1 | LB | 25266 | 25,266 | LB | 10 | ||||
| 17 | TBD | BEEFSTK FRITTER (CKN FRIED STK), BTRD/BRD, P/C, FZN, SL, 40/4-6 OZ EA | BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, FULLY COOKED, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4 - 6 oz. each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed IAW Good Manufacturing Practices and be a high quality commercial item.
• Portion weight shall be determined by the users at time of cataloging.
• Use of metal detection devices to ensure product safety is required.
• Batter/breading shall NOT be more than 30% of the finished product weight.
• Minimum amount of protein is 5 g per ounce and maximum of 266 mg of sodium per ounce
| 1 | LB | 14381 | 14,381 | LB | 10 | ||||
| 18 | 890501E607473 | BEEF RIBEYE STK, BNLS, FZN, US CH GR, 20/8 OZ EA, N#1112 | BEEF RIB, RIBEYE ROLL STEAK, BONELESS, RAW, NAMP NAME AND NUMBER: Beef Rib, Rib Eye Roll Steak, Boneless, NAMP 1112 |
GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 6 - 8 oz. each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Steaks shall be Individually Quick 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.
| SIX POINTS | 5299 | 1 | LB | 4784 | 4,784 | LB | 10 | ||
| 19 | TBD | BEEF, GRD, PATTIES, FZN, RAW, 85% MIN LEAN, 40/3.2, 4 OR 5 OZ EA, N#1136 | BEEF, GROUND, PATTIES, 85% LEAN, RAW, NAMP NAME AND NUMBER: Ground Beef Patties, NAMP 1136 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: Raw should be 3.2 oz., 4.0 oz or 5.5 oz. per patty as specified by the user (+/- 0.25 ounce tolerance)
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.
• Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat”.
• Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties, which may contain added fat and/or organ meat, is not acceptable.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide
• Lean content of finished product shall be a minimum of 85%. Fat content of finished product shall not exceed 15%.
| 1 | LB | 18517 | 18,517 | LB | 10 | ||||
| 20 | TBD | CKN BRST FLT, RAW, FZN, W/RM, GRADE A, IQF, 5 OZ AVG, 2/5 LB BG | CHICKEN BREAST FILLET WITH RIB MEAT, RAW, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: USDA Grade A PORTION SIZE/WEIGHT RANGE: 5 oz. each (+/- 0.5 ounce tolerance)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from the broiler/fryer class of chickens.
• Product shall be boneless and skinless.
• Product shall be processed from 3-5 pound birds.
• Breast fillet must be cut from the membrane side (shiny top) of the breast.
• The use of “pressed” products will not be considered
| 2 | LB | 164890 | 164,890 | LB | 10 | ||||
| 21 | TBD | CKN WINGS, UNBRD, F/C, FZN, JT 1&2, 1.0-2.5 OUNCES EACH, 5-10 POUND CASE, N#1036 | CHICKEN WINGS, UNBREADED, JOINTS 1 & 2, FULLY COOKED, NAMP NAME AND NUMBER: Prepared from Broiler Wing, NAMP P1036 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1.0-2.5 ounce each in a 5 – 10 pound case
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect the item from deterioration/damage and will permit removal of individual pieces without damage while solidly frozen.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• Product shall include disjointed first and second joints only.
• Unglazed and various glaze flavor profiles are permitted.
• Minimum amount of protein is 5 g per ounce and maximum of 150 mg of sodium per ounce
| 2 | LB | 83040 | 83,040 | LB | 40 | ||||
| 22 | TBD | CKN BRST FLT W/RM, RAW, IQF, USDA GRADE A, 4.5-5.5 OZ EA, 8/5 LB BG | CHICKEN BREAST FILLET WITH RIB MEAT, RAW, GRADE REQUIREMENT: USDA Grade A |
PORTION SIZE/WEIGHT RANGE: 5 oz. each (+/- 0.5 ounce tolerance)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from the broiler/fryer class of chickens.
• Product shall be boneless and skinless.
• Product shall be processed from 3-5 pound birds.
• Breast fillet must be cut from the membrane side (shiny top) of the breast.
• The use of “pressed” products will not be considered.
| 2 | LB | 109160 | 109,160 | LB | 40 | ||||
| 23 | 890501E093841 | CKN TENDERLOINS, BRD, F/C, FZN, FOR OVEN, 2/5 LB PG | CHICKEN TENDERLOINS, BREADED, FULLY COOKED, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1.5 – 3 oz each packed in a 5 or 10 pound package (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be IQF and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices and be a high quality commercial item.
• Batter/breading shall NOT be more than 30% of the finished product weight.
• Product shall be ovenable.
USA & USAF - Multiflavor profiles per case are permitted.
• Minimum amount of protein is 4 g per ounce and maximum of 145 mg of sodium per ounce
| TYSON | 10025840928 | 2 | LB | 47421 | 47,421 | LB | 10 | ||
| 24 | 890501E625761 | CKN, 8 PC CUT,RAW, IF,iceglz, WOG, USGrA, 3-5 lb bird, 96 pcs, 1/40-50lbcs,P1005 | CHICKEN, 8 WAY CUT, RAW, NAMP NAME AND NUMBER: Chicken, 8 Piece Cut Broiler-WOG, NAMP P1005 |
GRADE REQUIREMENT: USDA Grade A PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 5 pounds each without necks and giblets.
PACKAGING AND MARKING:
• Product shall be packaged in a manner which will protect the item from deterioration/damage during shipment and storage.
• Users will specify if bulk packaging is permitted at time of cataloging.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Poultry Buyers Guide.
• Product shall be processed from the broiler/fryer class of chickens. Tail shall be excluded.
• IQF processing is preferred.
| TYSON MIL | 11111980952 | 2 | LB | 166454 | 166,454 | LB | 1 | ||
| 25 | TBD | TURKEY RST, BNLS, RAW, FZN, BRST/THIGH, NETTED, SEAS, MAX 8% SOLUTION, GRADE B ACCEPTABLE IF NOT A, 2/8-12 LB EA | TURKEY, ROAST, BONELESS, WHITE & DARK IN NATURAL PROPORTIONS, RAW, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: USDA Grade A. USDA Grade B acceptable when Grade A not available.
PORTION SIZE/WEIGHT RANGE: 8 - 12 pounds each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Each roast shall be packaged individually to protect against damage/ deterioration during storage and shipment, vacuum packaging is preferred.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• 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.
• Skin covering may be present to maintain moisture during cooking.
• Product may be injected with no more than 8% of a water, salt, and sodium phosphate solution to improve moisture retention.
• Each roast shall be netted.
| 2 | LB | 52396 | 52,396 | LB | 1 | ||||
| 26 | 890501E194867 | CKN THIGHS, FZN, PHILIPPINE STYLE, (TOCINO) MARIN, 10/5 LB CO | CHICKEN THIGHS, BONELESS/SKINLESS, TOCINO, PHILIPPINE STYLE, RAW, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 – 10 pound containers in a 20 pounds or higher case
PACKAGING AND MARKING:
• Product shall be packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices and be a high quality commercial item.
• Product may contain not more than 8% added solution.
| RCHMD PKQL | 890501E194867 | 2 | LB | 37626 | 37,626 | LB | 50 | ||
| 27 | 890501E602467 | CKN, 8 CUT, BTRD/BRD, P/C, FZN, MARIN, SEASON, FOR OVEN, 40-46 CT, 1/15 LB CS | CHICKEN, 8 WAY CUT, BREADED, FULLY COOKED, NAMP NAME AND NUMBER: Prepared from Chicken, 8 Piece Cut Broiler-WOG, NAMP P1005 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 5 pounds each without necks and giblets.
PACKAGING AND MARKING:
• Product shall be IQF and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Poultry Buyers Guide.
• Product shall be processed from the broiler/fryer class of chickens. Tail shall be excluded.
• Minimum amount of protein is 5.5 g per ounce and maximum of 170 mg of sodium per ounce
| PERDUE | 80946 | 2 | LB | 31244 | 31,244 | LB | 15 | ||||||
| 28 | 890501E198297 | CKN, BONED, CN, PIECES, SOLID PG, 6/48 OZ CN | 2 | LB | 6021 | 6,021 | LB | 6 | |||||
| 29 | TBD | CKN WING SECTIONS, UNBRD, RAW, IQF, FZN, JT 1&2, 1-2.5 OZ, 5-10 LB CASE, N#P1036 | CHICKEN WINGS, UNBREADED, JOINTS 1 & 2, FULLY COOKED, NAMP NAME AND NUMBER: Prepared from Broiler Wing, NAMP P1036 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1.0-2.5 ounce each in a 5 – 10 pound case
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect the item from deterioration/damage and will permit removal of individual pieces without damage while solidly frozen.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• Product shall include disjointed first and second joints only.
• Unglazed and various glaze flavor profiles are permitted.
• Minimum amount of protein is 5 g per ounce and maximum of 150 mg of sodium per ounce
| 2 | LB | 23941 | 23,941 | LB | 30 | ||||
| 30 | 890501E610934 | CKN FAJITA STRIPS, BRST W/RM, RAW, FZN, marin (8% max), 10/5 lb bgs | CHICKEN BREAST FAJITA STRIPS, RAW, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be processed and packaged in a manner which will protect the item from deterioration/damage and fwill permit removal of product without damage while frozen, vacuum packaging is preferred.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• Product may be marinated with not more than 8% solution added.
• Product must be neutral flavor seasonings and marinades. .
• Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield pieces that are approximately ½-inch (12 mm) in width, 1 inch (25 mm) thickness, and 3 inches (75 mm) in. length.Allow 3/8 inch
• No individual surface shall be more than 4 inches in length.
• IQF processing is preferred.
| TYSON MIL | 007197-0952 | 2 | LB | 35000 | 35,000 | LB | 50 | ||
| 31 | 890501E600707 | TURKEY BRST, CKD, DELI, SL, FZN, OVEN RST, MARIN, 1 OZ SL, 12/2 LB PG | LUNCHMEAT, TURKEY BREAST, SLICED, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 0.5 – 1.0 ounce slices (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Package weight shall be specified by the user.
• 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 item.
• Product shall be produced from whole muscle cuts.
• Product may be smoked or oven roasted.
• USA, USAF, USMC - various flavor profiles are permitted; USN – neutral flavor profile only.
| PERDUE | 86466 | 2 | LB | 19944 | 19,944 | LB | 24 | ||
| 32 | TBD | CKN BRST FLT, RAW, FZN, 48/5 OZ EA, USDA GRADE A | CHICKEN BREAST FILLET WITH RIB MEAT, RAW, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: USDA Grade A PORTION SIZE/WEIGHT RANGE: 5 oz. each (+/- 0.5 ounce tolerance)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from the broiler/fryer class of chickens.
• Product shall be boneless and skinless.
• Product shall be processed from 3-5 pound birds.
• Breast fillet must be cut from the membrane side (shiny top) of the breast.
• The use of “pressed” products will not be considered.
| 2 | LB | 24955 | 24,955 | LB | 18 | ||||
| 33 | TBD | CKN BRST FLT, RAW, IQF, SKLS, 4.5-5.5 OZ EACH, USDA GRADE A,NOT PRESSED, 4/10 LB | CHICKEN BREAST FILLET WITH RIB MEAT, RAW, SERVICES AUTHORIZED: USA, USAF, USN, USMC |
NAMP NAME AND NUMBER: N/A
GRADE REQUIREMENT: USDA Grade A PORTION SIZE/WEIGHT RANGE: 5 oz. each (+/- 0.5 ounce tolerance)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from the broiler/fryer class of chickens.
• Product shall be boneless and skinless.
• Product shall be processed from 3-5 pound birds.
• Breast fillet must be cut from the membrane side (shiny top) of the breast.
• The use of “pressed” products will not be considered.
| 2 | LB | 13148 | 13,148 | LB | 40 | ||||
| 34 | 890501E199962 | BACON, SL, P/C, FZN, X-THK, 200 CT PG, 6/4 LB PG, N#540 | BACON, SLICED, FULLY COOKED, NAMP NAME AND NUMBER: Bacon, Sliced Fully Cooked, (Cured and Smoked), Skinless, NAMP 540 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: USA, USN - from 18-22 slices per pound before cooking; USMC – from 18-22 or 9-17 slices per pound before cooking
PACKAGING AND MARKING:
• Product shall be shingle or laid out packed.
• 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.
• Sodium content shall be 290 mg or less per 2 slice serving.
| 3 | LB | 45792 | 45,792 | LB | 24 | ||||
| 35 | TBD | PORK LOIN, BNLS, NETTED, FZN, IND VAC PAC, 5/7-10 LB EA, N#413 OR 413A | PORK LOIN, ROAST, BONELESS, RAW, NAMP NAME AND NUMBER: Pork Loin, Roast, Boneless, NAMP 413 or NAMP 413A when 413 is not available. |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 7-10 pounds each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Each roast shall be individually vacuum packaged.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed specs of the NAMP Meat Buyers Guide.
• Product shall meet PSO 3 – 0.0 in x 0.0 in. belly strap removal
| 3 | LB | 51903 | 51,903 | LB | 1 | ||||
| 36 | TBD | PORK SPARERIBS, FZN, RAW, ST. LOUIS STYLE, 12/2-3.5 LB POTIONS, 1/30 lb cs, N#416A | PORK SPARERIBS, ST. LOUIS STYLE, RAW, NAMP NAME AND NUMBER: Pork Spareribs, St. Louis Style, NAMP 416A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 2.0 - 3.5 pounds each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be layer pack or vacuum packaged to prevent damage/ deterioration during shipment and storage, 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 NAMP NAME AND NUMBER: Pork Spareribs, St. Louis Style, NAMP 416A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 2.0 - 3.5 pounds each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be layer pack or vacuum packaged to prevent damage/ deterioration during shipment and storage, 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
| 3 | LB | 49620 | 49,620 | LB | 1 | ||||
| 37 | 890501E195993 | BACON, SL, FZN, 18-22/LB, LAID-OUT, 1/15 LB CS, N#539 | BACON, SLICED, RAW, NAMP NAME AND NUMBER: Bacon, Sliced (Cured and Smoked), Skinless, NAMP 539 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 18-22 slices per pound
PACKAGING AND MARKING:
• Product shall be shingle packed or laid out on grease resistant paper/board.
• Vacuum packaging is preferred.
• Product shall be packaged in bulk or one pound units as specified by the user.
• 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.
• Sodium content shall be 290 mg or less per 2 slice serving and 181 mg per ounce.
| 3 | LB | 28115 | 28,115 | LB | 15 | ||||
| 38 | TBD | PORK LOIN CHOPS, CENTER CUT, BNLS, FZN, RAW, 1/8 INCH MAX FAT, 32/5 OZ EA, N#1412E, PSO 1 OR N#1412B, PSO 4 WITHOUT TAIL | PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW, NAMP NAME AND NUMBER: Pork Loin Chops, Center-Cut, One Muscle, Boneless, NAMP 1412E, PSO 1 or NAMP 1412B (Same cut) with PSO 4 without tail. |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 ounce each (+/- 0.25 ounce tolerance)
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.
• 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 1/8 inch maximum at any one point.
| 3 | LB | 22765 | 22,765 | LB | 10 | ||||
| 39 | TBD | PORK SPARERIBS, CKD, FZN, BOIL IN BAG, ST. LOUIS STYLE, SEAS, 2.25 - 2.5 LB EA, 4/4, P#559A | PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED IN BOIL IN BAG, NAMP NAME AND NUMBER: Pork Spareribs, Fully Cooked, St. Louis Style, NAMP 559A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 2.25-2.5 pounds each
PACKAGING AND MARKING:
• Product shall be layer pack or vacuum packaged to prevent damage/ deterioration during shipment and storage, 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 have diaphragm removed.
Product is to be seasoned.
• Minimum amount of protein is 4 g per ounce and maximum of 100 mg of sodium per ounce
| 3 | LB | 21091 | 21,091 | LB | 1 | ||||
| 40 | 890501E391498 | PORK, PULLED, F/C, FZN, SEASONED, W/O SAUCE, 2/5 LB CO | PORK SHOULDER, BBQ, PULLED/SHREDDED, FULLY COOKED, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds per package/container
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 is to be seasoned, without sauce.
• Minimum amount of protein is 3.5 g per ounce and maximum of 191 mg of sodium per ounce
| 3 | LB | 16999 | 16,999 | LB | 10 | ||||
| 41 | TBD | PORK LOIN CHOPS, CENTER CUT, BONE-IN, FZN, RAW, 32/5 OZ EA, 1/8 INCH MAX FAT, N#1412E, PSO 1 OR N#1412B, PSO 2 WITHOUT TAIL | PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW,NAMP NAME AND NUMBER: Pork Loin Chops, Center-Cut, One Muscle, Boneless, NAMP 1412E, PSO 1 or NAMP 1412B (Same cut) with PSO 4 without tail. |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 ounce each (+/- 0.25 ounce tolerance)
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.
• 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 1/8 inch maximum at any one point.
| 3 | LB | 20331 | 20,331 | LB | 10 | ||||
| 42 | 890501E611018 | SAUSAGE, BKFST PATTIES, F/C, FZN, PORK, BRN, MILD, 8/LB, 4/10 LB BX | SAUSAGE, BREAKFAST, PATTIES, PORK, FULLY COOKED, NAMP NAME AND NUMBER: Breakfast Sausage, Cooked, NAMP 802B |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1 - 2 oz. patties (after cooking)
PACKAGING AND MARKING:
• Product shall be packaged to protect against damage/deterioration during storage and shipping, must be able to remove individual patties 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.
• Formula C, Pork and beef, predominately pork; Style C, skinless.
• Specific weight to be specified by customer
| ROSE | 801305 | 3 | LB | 26217 | 26,217 | LB | 40 | ||
| 43 | 890501E291515 | FRANKS, ALL MEAT, FZN, 4/1, 5/1 or 6/1 PER POUND | FRANKFURTERS, NAMP NAME AND NUMBER: Frankfurters, NAMP 800 |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4/1; 5/1; or 6/1 per pound – All Services 5/1 or 8/1 per pound – USA IMT only
PACKAGING AND MARKING:
• Product shall be packaged to protect against deterioration during shipment and storage and in a manner which will permit removal of individual franks without damage while frozen.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall meet all general and detailed requirements of the NAMP Meat Buyers Guide.
• Formula D, Beef or Formula A, Beef and pork in any combination; Style C, skinless or Style D, collagen casings.
• Product shall not exceed 232 mg Sodium per ounce; 7.84 g Total Fat per ounce.
| 4 | LB | 23116 | 23,116 | LB | 10 | ||||
| 44 | TBD | MEATBALLS, PORK & BEEF, P/C, IQF, WITH OT WITHOUT ITALIAN SEASONING, 85% LEAN, 2/5 LB CO, IND WEIGHT .5, 1, 1.5 OR 2 OZ EA | MEATBALLS, FULLY COOKED, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1/2 oz., 1 oz., 1 ½, or 2 oz. meatballs as specified by the user
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
• Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat” for the all beef formulation.
MISCELLANEOUS REQUIREMENTS:
• Item can be with or without Italian seasoning.
• Allowable formulations include beef; beef and pork; chicken; or turkey.
• Product shall not exceed 140 mg Sodium per ounce (420 mg sodium per 3 ounce serving (unsauced)); 4 g Total Fat per ounce; and 2 g Saturated Fat per ounce. Product shall have a minimum of 4 g Protein per ounce.
| 4 | LB | 13787 | 13,787 | LB | 10 | ||||
| 45 | 890501E617411 | BEEF, RST, CKD, DELI, SL, FZN, 95% FF, 0.67 OZ SL, 6/2 LB PG | 1. LUNCHMEAT, ROAST BEEF, SLICED, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: USA, USN, USMC - 0.6 - 0.8 oz each (no additional tolerance shall be applied); USAF Only - 0.8 - 1.2 oz each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Package weight shall be specified by the user.
• 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 item.
• Product shall be produced from whole muscle cuts.
• Product shall not exceed 215 mg Sodium per ounce; 2 g Total Fat per ounce.
| HORMEL | 3582 | 4 | LB | 7594 | 7,594 | LB | 12 | ||
| 46 | 890501E620761 | VEAL STK, FLK/FRM, CUBED, PAR/C, BRD, FZN, Italian style, 27/6 oz ea, 1/10 lb cs | VEAL, STEAK, BREADED, RAW, NAMP NAME AND NUMBER: N/A |
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 6 oz. each (no added tolerance shall be applied).
PACKAGING AND MARKING:
• 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.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be a high quality commercial item.
• Portion weight specified includes the breading; breading shall NOT be more than 30% of the end product weight. Fritters are NOT authorized.
• Product must be flaked and formed. Chopped and formed product will not be considered.
| VINCELLO | 10000017982 | 5 | LB | 4978 | 4,978 | LB | 10 | ||
| 47 | TBD | LOBSTER TAIL, RAW, FZN, IQF, 4-6 OZ EA, 4/10 LB BGS | LOBSTER TAIL, COLD WATER, RAW, GRADE REQUIREMENT: N/A |
PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• Product shall be processed from Homarus Americanus species.
• Sodium should not be more than 150 mg per 1 oz.
| 6 | LB | 30870 | 30,870 | LB | 40 | ||||
| 48 | 890501E625661 | CRAB LEGS & CLAWS, ALASKAN KING, BRN/GOLD, F/C, IQF, split, 16-22 ct, 1/20 lb cs | CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT/BUTTERFLIED, FULLY COOKED, GRADE REQUIREMENT: N/A |
PORTION SIZE/WEIGHT RANGE: 16-22 count
PACKAGING AND MARKING:
• Product shall be packaged to protect against damage/deterioration during shipment and storage, must be able to remove individual portions without damage while solidly frozen.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• Product shall be processed Red or Brown/Golden Alaskan King crabs.
• Product shall contain legs and claws in natural proportion (1 claw for every 3 legs).
• Product shall meet minimum 80% fill.
• Sodium should not be more than 330 mg per 1 oz.
| TRIDENT | 400047 | 6 | LB | 38531 | 38,531 | LB | 20 | ||
| 49 | 890501E625433 | SHRIMP, WHL, RAW, FZN, IQF, US GR A, TAIL-OFF, 21-25/LB, 12/3 LB CO | SHRIMP, PEELED & DEVEINED, RAW, GRADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE: 21-25/lb, 26-30/lb, or 31-35/lb finished product count ** See individual Service’s requirements below
PACKAGING AND MARKING:
• Product shall be packaged in sealed bags to prevent damage/deterioration during storage and shipping, must be able to remove individual shrimp without damage while solidly frozen.
• Packing and marking shall be in accordance with Good Commercial Practice.
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 (5), Peeled and deveined, round, tail on (all shell removed except last shell segment and tail fins, with segments shallowly slit to last segment). (6), Peeled and deveined, round, tail off (all shell and tail fins removed, with segments shallowly slit to last segment).
• USA, USAF, USN - 26-30/lb or 31-35/lb, round or butterfly, tail on or tail off
• USMC - 21-25 /lb or 26-30/lb – round or butterfly, tail on or tail off
• Sodium should not be more than 90 mg per 1 oz.
| BAYOUCUISN | 6-0240167876-7 | 6 | LB | 71480 | 71,480 | LB | 36 | ||
| 50 | 890501E625764 | SALMON FLT PORTION, RAW, IQF, Chum, skls, boned, US Gr A, 4-6 oz ea, 1/10 lb cs | SALMON FILLETS, RAW, GRADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no added tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product must comply with all criteria of the United States Standards for Grades of of Fish Fillets.
• Product prepared from Coho, Sockeye, Chinook, or Chum salmon.
• Customer may specify desired weight within 4-6 oz. each.
• Sodium should not be more than 30 mg per 1 oz.
| TRIDENT | 400048 | 6 | LB | 40356 | 40,356 | LB | 10 | ||
| 51 | 890501E617474 | POLLOCK FLT, RAW, FZN, ALASKAN, SERPENTINE CUT, 3.5-4.5 OZ, 1/25 LB CS | POLLOCK PORTIONS, SERPENTINE CUT, RAW, GRADE REQUIREMENT: N/A |
PORTION SIZE/WEIGHT RANGE: 3.5 – 4.5 oz each (other portion sizes will be considered based on market availability)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• Sodium should not be more than 120 mg per 1 oz.
| TRIDENT | 400001 | 6 | LB | 46645 | 46,645 | LB | 25 | ||
| 52 | 890501E625181 | SHRIMP, WHL, BRD, P/C, FZN, BFLY, TAIL-ON, PUFI, BK/FRY, 21-25/LB, 10/3 LB CO | SHRIMP, BREADED, PARFRIED, GRADE REQUIREMENT: PUFI |
PORTION SIZE/WEIGHT RANGE: 21-25/lb or 31-35/lb finished product count ** See individual Service’s requirements below
PACKAGING AND MARKING:
• Product shall be packaged to protect against damage/deterioration during shipment and storage, must be able to remove individual portions without damage while solidly frozen.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product may be Type I or Type II, fantail (butterfly) or round shrimp.
• Product must be Subtype B or C, with tail fin but no shell segments present or w/o tail fin and shell segments.
• USA - 21-25/lb, fantail (butterfly) or round, with tail fin but no shell segments present or 31-35/lb, fantail (butterfly) or round, w/o tail fin and shell segments.
• USAF – 21-25/lb, fantail (butterfly) or round, w/o tail fin and shell segments or w/o tail fin and shell segments
• USN – 21-25/lb, fantail (butterfly) or round, with tail fin but no shell segments present or w/o tail fin and shell segments.
• USMC - 21-25/lb, fantail (butterfly) or round, w/o tail fin and shell segments or 31-35/lb, fantail (butterfly) or round, w/o tail fin and shell segments.
• Sodium should not be more than 120 mg per 1 oz.
| BAYOUCUISN | 6-0240167881-1 | 6 | LB | 20130 | 20,130 | LB | 30 | ||
| 53 | 890501E622718 | CATFISH FLT, RAW, FZN, SKLS, IQF, 15 percent sol max, 5-7 oz ea, 1/15 lb cs | CATFISH FILLETS, RAW, GRADE REQUIREMENT: N/A |
PORTION SIZE/WEIGHT RANGE: 5-7 oz or 7-9 oz. each (no added tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Although this item is not gradable, product must comply with all criteria of the United States Standards for Grades of North American Freshwater Catfish and Products Made There from.
• Product shall be Type 2, frozen; Style 2, skinless; Market Form 4, trimmed fillets
• Around 15% solution/wash per serving
• Sodium should be no more than 90 mg per 1 oz
| BOJA'S | BCF57 | 6 | LB | 22668 | 22,668 | LB | 15 | ||
| 54 | 890501E297669 | HALIBUT STK, RAW, FZN, 5-7 OZ, 1/10 LB CS | HALIBUT STEAK OR FILLET, RAW, GRADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE: 5 - 7 ounce each (no added tolerance shall be applied)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good…
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