A. Pork products will be produced using the USDA’s Institutional Meat Purchase Specifications (IMPS) for Pork Items and The North American Meat Processors Association, Meat Buyers Guide.
1. All pork cuts shall originate from barrow and gilt carcasses graded US No. 1 or equivalent. Fresh primal and sub primal cuts shall meet the requirements of IMPS series 400 or the Meat Buyers Guide. Cured, smoked and fully cooked pork items shall meet the requirements of IMPS series 500.
2. Unless otherwise specified, all items will be processed 2 days from harvesting and will be packaged in accordance with the contract requirements. All tray ready items will have soaker pads properly added to eliminate normal purge. Product must also meet the following requirements:
a. Fresh vacuumed packed primals and sub primals must be delivered within 10 days from date of pack to the point of embarkation. Product must be sourced loaded and staged at the Port of Embarkation within 3 days prior to the scheduled sail date. Temperature monitoring devices must be placed inside the containers to help record proper temperatures during transport.