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|
 |
| Check the "Contract Updates
for the Week" |
MEAT, FRESH |
| (contract last updated 06/29/2007) |
| SCOPE:
Residence Halls Food Service units provide students food on an item-priced food system and also provides catering services for University programs and special events. |
|
| CONTRACT # |
DESCRIPTION |
| 08-5472 |
MEAT, FRESH |
| CONTRACT ORIGIN: |
ADDITIONAL INFORMATION: |
UW-Madison
Purchasing Services
21 N Park St, Ste 6101
Madison, WI 53715-1218 |
UW-Madison users contact:
Dave Brinkmeier
(608) 262-1323 FAX (608) 262-4467
TDD: 608-262-0825
dbrinkmeier@bussvc.wisc.edu |
| |
Non-UW-Madison users contact: Vendor Representative |
| COOPERATIVE PURCHASING: |
YES |
| CONTRACT TERM: |
July 1, 2007, through June 30, 2008, with automatic
renewal extensions to June 30, 2010, unless amended, cancelled
or rebid. The University reserves the right to extend beyond
the Contract Term if deemed to be in the best interest of the
University. |
|
| Vendor(s) |
| 004617 |
| Neesvigs Inc. |
| 4350 Duraform Ln |
| PO Box 288 |
| Windsor WI 53598-0288 |
| Sales Representative: |
PHONE # |
FAX # |
| Lee Fritz |
608-846-1160 X310 |
608-846-1155 |
| E-mail lfritz@neesvigs.com |
| |
PHONE # |
FAX # |
| Ordering/Expediting: |
608-846-1160 X232 |
608-846-1155 |
| Invoice Information: |
608-846-1160 X304 |
608-846-1155 |
| Returns: |
608-846-1160 X232 |
608-846-1155 |
| Minority Reporting: |
N/A |
|
| Website www.neesvigs.com |
|
| Commodity Code |
390-49 |
| Federal Employee ID # (FEIN) |
39-0967391
|
| F.O.B. |
“D” FOB DESTINATION, FREIGHT PREPAID AND ALLOWED |
| Terms: |
N/30 |
| Delivery: |
As needed |
| Orders: |
Phone, Fax |
| Back Orders: |
Will notify ordering department within 4 hours of order/release. |
| Invoicing: |
Invoices will show net price. |
| Pricing Information: |
Prices are based on the LOWEST UNIT NET PER POUND PRICE column of the HRI Buyers' Guide published by the Urner Barry Publications Inc. in effect on the date of the order. Invoices must show date of call-in order. The plus (+) or minus (-) factor must remain firm during the initial and each succeeding contract term; or may be renegotiated to the advantage of the University.
The HRI Buyers' Guide is published every Thursday. The HRI Buyers' Guide in effect during the week of the order will be used for pricing. Invoices must show date ordered. |
ITEM NO |
DESCRIPTION |
MEAT SERVICE IMPS NO. TOWHICH ITEM IS TO BE PREPARED |
MEAT SERVICE IMPS NO. TO WHICH ITEM IS TO BE PRICED |
PLUS OR MINUS CENTS FROM THE HRI BUYERS’ GUIDE
FRESH |
| 1 |
Cubed Steak, Special, produced from primal cuts only. Knitting and folding not acceptable. Produced from primal cuts only. Must be from Certified Angus Beef. Must be in uniform in shape and free of membranous tissue. 4 oz. - 7 oz. Cubed 2 to 3 times 1/2" to 3/4" thick |
1101 |
1101 |
-$0.35 |
| 2 |
Top Sirloin Butt Steak, Center Cut Boneless, Yield Grade 2. Must be from Certified Angus Beef. 4 oz. - 8 oz., 3/4" thickness |
1184B |
1184B |
+$0.56 |
| 3 |
Tenderloin Steak, Yield Grade 2, must be from Certified Angus Beef, fully trimmed, 4 oz. - 12 oz. |
1190A |
1190A |
+$7.71 |
| 4 |
Eye of the Round Roast, Yield Grade 3, must be from Certified Angus Beef, 1/2" fat cover maximum. Internal seam fat and silver skin removed. 4-5-1/2# each, 3”-4” diameter, cut square on ends |
171C |
171C |
+$1.82 |
| 5 |
Rib Eye Roll Roast, , must be from Certified Angus Beef, Size 9# or less, (best presentation on 9" plate) |
112 |
112A |
+$4.79 |
| 6 |
Beef Tenderloin Roast, Yield Grade 3, must be from Certified Angus Beef, Full Tenderloin, Silver Skin removed, tail portion, to 1-1/2" diameter, 3 - 5# |
190A |
189A |
+$12.76 |
| 8 |
Beef, cubed, cut from flank steak 3/4" machine cut Cubes, must be from Certified Angus Beef |
193 |
193 |
+$3.62 |
| 10 |
Canadian Back, Boneless, Prepared from chilled Select #1 Pork Loins. Must be cut from meat type hogs. Fat cover 1/4", Cut to lengths of no more than 15" total length maximum, 2-1/2 - 4-1/2" diameter, cut square on ends, 4-5# each |
414 |
414 |
+$0.90 |
| 11 |
Pork Chop, center cut, one muscle boneless blade meat removed, prepared from #1 pork, this item prepared from #412E, 3 oz. - 8 oz. Each, 1-1/4-1-1/2" thick
BUTTERFLY |
1412E |
413 |
+$2.42 |
| 12 |
Pork Loin Back Ribs, Prepared from #1 Pork, Rib rack cut in (2) approx. equal weight pieces, between the rib bones 1 - 1-1/2# and down |
422 |
422 |
+$1.27 |
| 14 |
Pork, cubed, use pork tenderloin, cover fat and silver skin removed, 3/4” machine cut cubes |
415A |
415 |
+$1.76 |
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| Revision History |
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