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Ground meat may be used in entrees no more than two (2) times in one week. <br />All prepared or breaded meat or meat in combination must be specified on the menu. The bidder <br />awarded this contract must obtain and submit a certificate of compliance from the manufacturer for <br />each item to be included on the meat category Only approved brands may be used in the meat <br />category. Example: Holly Farms chicken would prepare the certificate of compliance for chicken <br />nuggets, and be submitted by the Caterer. These certificates must be submitted by July 29, 2011 <br />prior to the beginning of the contract year. <br />■ Beef, Lamb, Veal: Grade USDA choice <br />■ Poultry: USDA Grade A <br />■ Pork: Grade US No.l <br />■ Beef. ground USDA choice, 80% lean, 20% fat <br />■ Beef patties: USDA choice, 80% lean, 20% fat <br />■ Beef. roast, USDA choice top round, without ends, precooked <br />■ Eggs: USDA, Grade A <br />■ Beef Stew: USDA choice, cubed 1" fresh <br />■ Franks or frankfurters: maximum 30 percent fat excluding meat by products, cereals, or extenders. <br />■ Turkey franks: 8 per pound (yield 1 1/2 oz meat each), 2 per serving. <br />■ All meat or all beef franks: 10 per pound, 2 per serving. <br />■ Breaded, flaked and /or molded meat items must yield either 3 ounces cooked weight excluding <br />breading and fat or a minimum of 2 ounce cooked weight excluding breading and fat with an <br />additional ounce in complementary protein served. <br />■ Ground turkey is to be incorporated into ground beef casserole items at a ratio of 40% ground <br />turkey to 60% ground beef (examples of such casseroles: spaghetti or lasagna). <br />❖ Caterer must provide "recipes" for all casserole meat entrees' that include <br />combination foods to facilitate nutrient values. These recipes must be included with <br />bid. <br />■ Fish: packed under continuous, USDA inspection, Grade A Turbot is not acceptable. <br />■ Breaded fish portions or sticks: yields are based on raw fish portions or sticks and the amount of <br />fish in the product. Portions must be consistent for 2 ounces edible meat without skin or bones and <br />a complementary protein served, or the fish must yield 3 ounces edible meat. <br />0 <br />Attachment number 3 <br />G -2 Page 166 <br />