| Check the "Contract Updates
for the Week" |
MEAT, FRESH |
| (contract last updated 01/30/2008) |
|
| SCOPE:
Wisconsin Union Food Service units provide students, faculty, staff and visitors food on an item-priced food basis and also provides catering services for University programs and special events. |
|
| CONTRACT # |
DESCRIPTION |
| 07-5927 |
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 |
| RESTRICTED TO: |
Memorial Union |
| COOPERATIVE PURCHASING: |
YES |
| CONTRACT TERM: |
January 15, 2007, through
January 14, 2008, with automatic
renewal extensions to
January 14, 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) |
|
| Commodity Code |
390-49 |
| Federal Employee ID # (FEIN) |
39-1168897 |
| F.O.B. |
“D” FOB DESTINATION, FREIGHT PREPAID AND ALLOWED |
| Terms: |
N/30 |
| Invoicing: |
Invoices will show net price. |
| Orders: |
Phone, Fax, Internet |
| Pricing Information: |
Prices are based on the LOW QUOTE PRICE of the CHOICE or PER POUND 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.
For example, if an order is placed on Tuesday, April 10, the HRI Buyers' Guide used would be dated Thursday, April 5. |
ITEM |
DESCRIPTION |
MEAT SERVICE IMPS NO. TO WHICH 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 |
| 13 |
Beef Tenderloin Roast, Yield Grade 3, USDAchoice, full tenderloin, silver skin removed, tail portion to 1-1/2" diameter, 3-4# |
190A |
189A |
+$3.35/lb. |
|
|
| Vendor(s) |
| 001547 |
| Sysco Food Services |
| 910 South Blvd |
| Baraboo WI 53913 |
| Sales Representative: |
PHONE # |
FAX # |
| Stacy Palm |
800-366-8711 X8454 |
608-356-9376 |
| E-mail Palm.Stacy@bar.sysco.com |
| |
PHONE # |
FAX # |
| Ordering/Expediting: |
800-366-8711 |
608-355-8401 |
| Invoice Information: |
800-366-8711 |
608-355-8401 |
| Returns: |
800-366-8711 |
608-355-8401 |
| Minority Reporting: |
800-827-4010 X79 |
608-356-9376 |
| Website www.baraboosysco.com/ |
|
| Commodity Code |
390-49 |
| Federal Employee ID # (FEIN) |
74-3066509 |
| F.O.B. |
“D” FOB DESTINATION, FREIGHT PREPAID AND ALLOWED |
| Terms: |
N/30 |
| Invoicing: |
Invoices will show net price. |
| Orders: |
Phone, Fax, Internet |
| Ordering Information: |
All fresh steak orders need to be called in by noon for the following day’s delivery (i.e. noon on Monday for Tuesday delivery). Orders needed on Saturday need to be called in by noon on Thursday and orders for Monday need to be called in by noon on Friday. |
| Pricing Information: |
Prices are based on the LOW QUOTE PRICE of the CHOICE or PER POUND 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.
For example, if an order is placed on Tuesday, April 10, the HRI Buyers' Guide used would be dated Thursday, April 5. |
ITEM |
DESCRIPTION |
MEAT SERVICE IMPS NO. TO WHICH 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. |
Strip Steak, Yield Grade 3, U.S.D.A. Choice, Center Cut, no end cuts allowed. Completely vein free. No tail portion. 6 oz. - 14 oz |
1180B |
1180 |
-$1.50/lb. |
|
|
| Vendor(s) |
| 008679 |
| US Foodservice |
W137 N9245 Hwy 145 |
| Menomonee Falls WI 53051 |
| Sales Representative: |
PHONE # |
FAX # |
| Jonathan Stocco |
262-253-7839 |
262-251-6098 |
| E-mail jonathon.stocco@usfood.com |
| |
PHONE # |
FAX # |
| Ordering/Expediting: |
262-253-7975 |
262-251-6098 |
| Invoice Information: |
262-253-7975 |
262-251-6098 |
| Returns: |
262-253-7975 |
262-251-6098 |
| Minority Reporting: |
262-253-7977 |
262-251-6098 |
| E-mail jennifer.boaz@usfood.com |
| Website www.usfood.com |
|
| Commodity Code |
390-49 |
| Federal Employee ID # (FEIN) |
36-3642294 |
| F.O.B. |
“D” FOB DESTINATION, FREIGHT PREPAID AND ALLOWED |
| Terms: |
N/30 |
| Invoicing: |
Invoices will show net price. |
| Orders: |
Phone, Fax, Internet, Other |
| Pricing Information: |
Prices are based on the LOW QUOTE PRICE of the CHOICE or PER POUND 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.
For example, if an order is placed on Tuesday, April 10, the HRI Buyers' Guide used would be dated Thursday, April 5. |
ITEM |
DESCRIPTION |
MEAT SERVICE IMPS NO. TO WHICH 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 |
| 4. |
Tenderloin Steak, Yield Grade 2, U.S.D.A. Choice, must be from Angus Beef, fully trimmed, 4 oz. - 8 oz. |
1190A |
1190A |
+$1.15/lb. |
| 8. |
Beef Flank Steak, Yield Grade 2, USDA choice, skinned, 2-3# |
193 |
193 |
+$.10/lb. |
| 9. |
Eye of the Round Roast, Yield Grade 2, U.S.D.A. Choice, 1/2" fat cover maximum. Internal seam fat and silver skin removed. 5# -6-1/2# |
171C |
171C |
+$.20/lb |
|
|
| Vendor(s) |
| 014034 |
| UW Provision |
| 2315 Evergreen Rd |
| PO Box 620038 |
| Middleton WI 53562 |
| Sales Representative: |
PHONE # |
FAX # |
| Steve Kalscheur |
608-836-7421 X3123 |
608-836-6328 |
| E-mail steve.kalscheur@uwprovision.com |
| |
PHONE # |
FAX # |
| Ordering/Expediting: |
608-836-7421 |
608-836-6328 |
| Invoice Information: |
608-836-7421 |
608-836-6328 |
| Returns: |
608-836-7421 |
608-836-6328 |
| Minority Reporting: |
608-836-7421 |
608-836-6328 |
| Website www.uwprovision.com/ |
|
| Commodity Code |
390-49 |
| Federal Employee ID # (FEIN) |
39-0985822 |
| F.O.B. |
“D” FOB DESTINATION, FREIGHT PREPAID AND ALLOWED |
| Terms: |
N/30 |
| Invoicing: |
Invoices will show net price. |
| Orders: |
Phone, Fax |
| Pricing Information: |
Prices are based on the LOW QUOTE PRICE of the CHOICE or PER POUND column of the HRI Buyers' Guide published by the Urner Barry Publications Inc. in effect on the date of the order. Invoices must show date of call-in order. The plus (+) or minus (-) factor must remain firm during the initial and each succeeding contract term; or may be renegotiated to the advantage of the University.
The HRI Buyers' Guide is published every Thursday. The HRI Buyers' Guide in effect during the week of the order will be used for pricing. Invoices must show date ordered.
For example, if an order is placed on Tuesday, April 10, the HRI Buyers' Guide used would be dated Thursday, April 5. |
ITEM |
DESCRIPTION |
MEAT SERVICE IMPS NO. TO WHICH ITEM IS TO BE PREPARED |
MEAT SERVICE IMPS NO. TO WHICH ITEM IS TO BE PRICED |
PLUS OR MINUS CENTS FROM THE HRI BUYERS’ GUIDE FRESH |
| 2. |
Top Sirloin Butt Steak, Center Cut, Boneless, Yield Grade 2, U.S.D.A. Choice, 5 oz. - 10 oz |
1184B |
1184B |
+$.10/lb |
| 3. |
Tenderloin Steak, Yield Grade 3, U.S.D.A. Choice, fully trimmed, 4 oz. - 8 oz |
1190A |
1190A |
-$.50/lb |
| 10. |
Rib Eye Roll Roast, Yield Grade 3, U.S.D.A. Choice, Size 9# or less (best presentation on 9" plate) |
112 |
112A |
+$1.80/lb. |
|
|
| AWARD OF 07-5927-R1 |
| Vendor(s) |
| 004617 |
| Neesvigs Inc |
4350 Duraform Ln |
| Po Box 288 |
| Windsor WI 53598 0288 |
| Sales Representative: |
PHONE # |
FAX # |
| Lee Fritz |
608-846-1160 |
608-846-1155 |
| E-mail steve.kalscheur@uwprovision.com |
| |
PHONE # |
FAX # |
| Ordering/Expediting: |
608-846-1160 X310 |
608-846-1155 |
| Invoice Information: |
608-846-1160 X310 |
608-846-1155 |
| Returns: |
608-846-1160 X310 |
608-846-1155 |
| Minority Reporting: |
608-846-1160 X303 |
608-846-1155 |
| E-mail mmeyer@neesvigs.com |
|
| Commodity Code |
390-49 |
| Federal Employee ID # (FEIN) |
39-0967391 |
| F.O.B. |
“D” FOB DESTINATION, FREIGHT PREPAID AND ALLOWED |
| Terms: |
N/30 |
| Invoicing: |
Invoices will show net price. |
| Orders: |
Fax |
| Pricing Information: |
Prices are based on the LOW QUOTE PRICE of the CHOICE or PER POUND column of the HRI Buyers' Guide published by the Urner Barry Publications Inc. in effect on the date of the order. Invoices must show date of call-in order. The plus (+) or minus (-) factor must remain firm during the initial and each succeeding contract term; or may be renegotiated to the advantage of the University.
The HRI Buyers' Guide is published every Thursday. The HRI Buyers' Guide in effect during the week of the order will be used for pricing. Invoices must show date ordered.
For example, if an order is placed on Tuesday, April 10, the HRI Buyers' Guide used would be dated Thursday, April 5. |
ITEM NO |
DESCRIPTION |
MEAT SERVICE IMPS NO. TO WHICH ITEM IS TO BE PREPARED |
MEAT SERVICE IMPS NO. TO WHICH ITEM IS TO BE PRICED |
PLUS OR MINUS CENTS FROMTHE HRI BUYERS’ GUIDECOLUMN |
| 5 |
Top Sirloin Butt Steak, Center Cut, Boneless, Yield Grade 2, USDA Select, 5 oz. – 10 oz., jacarded |
1184B |
1184B |
+$.49/# |
| 6 |
Tenderloin Steak, Yield Grade 2, USDA Select, fully trimmed, 4 oz. – 8 oz. |
1190A |
1190A |
+$.55/# |
| 7 |
Sizzler Steak, USDA Choice, Ball Tip Steak, 4 oz., jacarded, do not butterfly |
185B |
185B 2/down |
+$1.65/# |
| 11 |
Beef Loin, Butt Tenderloin Roast, fully trimmed, U.S.D.A. Select, Yield, Grade 2, side muscle removed, fat off, silver skin removed, 1-1/2 - 3 lb. |
191 |
191A |
+$1.55/# |
| 12 |
Beef Loin, Butt Tenderloin Roast, fully trimmed, U.S.D.A. Choice, Yield Grade 3, side muscle removed, fat off, silver skin removed, 1-1/2-3# |
191 |
191A |
+$3.45/# |
|
|
| Revision History
AMENDMENT #1 (3/9/07): issued to show award of 07-5927-R1 to Neesvigs.
(1/30/08): sales rep updated for Sysco Foodservices. |
