Beef & Pork Products

Project: Beef & Pork Products Ref. #: 200105 Type: IFB Status: Open Open Date: Mar 22nd 2024, 10:00 AM CDT Questions Due Date: Apr 18th 2024, 10:00 AM CDT Close Date: Apr 25th 2024, 1:00 PM CDT Days Left: < 1 Project Description:Harlandale ISD is requesting bids for Beef & Pork products. The requirements are as follows: Approximately 14 lbs. ea., (12-14 lb. range) Beef Briskets: briskets to be packed four (4) per box and frozen to 28-degrees Fahrenheit - Approximately 850 ea. final quantity will be provided in early May. Vendor may be required to submit a sample at no cost to the district. Approximately 12 lbs. ea. (10lb -12 lb. range) Pork Ribs: Ribs packed no more than four (4) to a box, frozen to 28-degrees Fahrenheit. - Approximately 250 ea. final quantities will be provided in early May. Vendor may be required to submit a sample at no cost to the district. The District anticipates ordering the first week of May and delivery on May 28, 2024 at 7:00AM. Important Events:OngoingOpen

DateOnline PortalPosting date for the OpportunityMar 22nd 2024, 10:00 AM CDTN/AUpcomingClose DateOnline PortalDeadline for SubmissionsApr 25th 2024, 1:00 PM CDTN/APassedQuestions Due DateOnline PortalDeadline to submit QuestionsApr 18th 2024, 10:00 AM CDTN/A Supporting Documentation:ITB 200105 Beef and Pork Products.pdfDocumentationIFB 200105 BEEF AND PORK PRODUCTSMar 22nd 2024, 9:38 AM CDT - Commodity Codes: UNSPSC 50111513 Beef, minimally processed without additions: Products from mature animals of the genus Bos that have not been subject to any further manufacturing process such as being cooked, dried, cured, ground, or reformed. Products may be sliced, diced, or mechanically tenderized. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are not present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Quality 6/ Beef cut 7/ Organic 8/ Religious law suitability claim 9/ Pack type UNSPSC 50111514 Pork, minimally processed without additions: Products from domesticated animals of the genus Sus that have not been subject to any further manufacturing process such as being cooked, dried, cured, ground, or reformed. Products may be sliced, diced, or mechanically tenderized. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are not present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Quality 6/ Pork cut 7/ Organic 8/ Religious law suitability claim 9/ Pack type UNSPSC 50111519 Pork, minimally processed with additions: Products from domesticated animals of the genus Sus that have not been subject to any further manufacturing process such as being cooked, dried, cured, ground, or reformed. Products may be sliced, diced, or mechanically tenderized. Products may be sliced, diced, or mechanically tenderized. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Quality 6/ Pork cut 7/ Primary Additive 8/ Organic 9/ Religious law suitability claim 10/ Pack type UNSPSC 50112004 Beef, processed without additions: Products from mature animals of the genus Bos that have been subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are not present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Level of Cooking 6/ Non-thermal Preservation 7/ Mechanical Processing 8/ Beef cut 9/ Quality level 10/ Organic 11/ Religious law suitability claim 12/ Pack type UNSPSC 50112008 Pork, processed without additions: Products from domesticated animals of the genus Sus that have been subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are not present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Level of Cooking 6/ Non-thermal Preservation 7/ Mechanical Processing 8/ Pork cut 9/ Quality level 10/ Organic 11/ Religious law suitability claim 12/ Pack type UNSPSC 50112009 Pork, processed with additions: Products from domesticated animals of the genus Sus that have been subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Level of Cooking 6/ Non-thermal Preservation 7/ Mechanical Processing 8/ Primary Additive 9/ Pork cut 10/ Quality level 11/ Organic 12 Religious law suitability claim 13/ Pack type