Mar 25, 2021 — The intent of the contents of this USMC Buyer’s Guide is to set a brokers, or others wishing to demonstrate their products must.
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Welcome Partners in food service to the NEW Marine Corps Buyer™s Guide! This version is an updated collaboration with all Services, USARIEM/Natick, USDA, USDC, the DoD Nutrition Committee, and the Defense Logistics Agency – Troop Support. The main audience for this guide is garrison installation and field operations Food Program Managers (FPM), Food Service Officers (FSO), Food Service Technicians (FSTech), Mess Hall Managers (MHM), Contractors, and so forth. This should be of great benefit to vendors, suppliers, and food manufacturers in presenting new products to the USMC for consideration. While existing products will not be excluded from consideration, those which meet the specified criteria outlined in this document will take pr ecedence during product selection for Prime Vendor catalog addition. Our goals in creating this Guide are multiple. The food service community as a whole, both military and commercial, is making strides toward healthier, nutritionally -based food and beve rage options. In an effort to fully support this endeavor, we are seeking optimal quality and nutrient -dense products for our Service Members. The current National Defense Authorization Act (NDAA) contains specific language that demonstrates continued em phasis on the nutritional wellbeing of the service members, their families and the nutritional environment. The Joint Services, and the government as a whole are placing greater emphasis on clean labels and ingredient statements to promote readiness and resilience. Even though Food and Drug Administration (FDA) does not have an official definition for clean label, DoD refers to clean label as having a transparent food label in terms of the wholesomeness of ingredients, a lack of artificial ingredients and a lack of common allergens. The Marine Corps collectively hold s with high regard the food supply and ingredients that nourish this country™s warfighters for optimal performance and national security. The Marine Corps Buyer™ s Guide provides a fiCustomer F ocusfl which will enhance financial responsibility. Due to the large volume of food inventory, the Marine Corps must facilitate adequate storage and rapid movement of product for the quality of the food to remain high. It is essential for the Marine Corps to have complete control over the products they purchase, in reference to customer preference. For example, even if a food product meets the Buyer™s Guidelines, the product may not be well received by the Marines at a particular location. It is the Mari ne Corps™ obligation to purchase products that meet the needs of their Service members, while weighing financial and nutritional impacts . Please join us in ensuring our great military personnel receive the Highest Quality Food we can provide while still being mindful of our financial boundaries. The defense of our nation relies on strong, well -nourished men and women to defend it. David F. Hunley Lieutenant Colonel USMC Director, Food Service and Subsistence Program
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TABLE OF CONTENTS IDENTIFICATION TITLE PAGE i CHAPTER 1 MARINE CORPS BUYER™S GUIDE INTRODUCTION 1 1. General 1 2. Goals 1 3. DOD Menu Standards 1 4. Responsibilities 2 5. Procedure for New Items 2 6. Product Considerations 2 7. Product Replacement Considerations 3 8. Contractual Considerations 3 9. Approved Sources 4 10. Visits of Vendors, Manufacturers, or Brokers 4 11. Products Cuttings and Demonstrations 4 12. File Maintenance Requirements 5 CHAPTER 2 FEDERAL SUPPLY CLASS 8905 Œ MEAT, POULTRY, AND SEAFOOD 6 1. Introduction 6 2. Beef Requirements 6 3. Pork Requirements 7 4. Poultry Requirements 7 5. Seafood Requirements 9 CHAPTER 3 BEEF PRODUCTS 10 1. Beef Braising Steak, Swiss, Raw 10 2. Beef, Breakfast Steak, Raw 10 3. Bacon, Beef, Breakfast, Sl, Fzn, C &S 10 4. Beef, Brisket, Deckle -Off, Boneless, Corned, Fully Cooked 10 5. Beef, Brisket, Deckle -Off, Boneless, Corned, Raw 11 6. Beef, Brisket, Deckle -Off, Boneless, Raw 11 7. Beef, Brisket, Deckle Off, Sliced, Fully Cooked 11 8. Beef Chuck, Chuck Roll, Raw 12 9. Beef Chuck, Shoulder Clod, Arm Roast, Raw 12 10. Beef, Cubed Steak, Raw 12 11. Beef Chuck, Shoulder (Clod) Roast, Raw 12 12. Beef for Stewing, Fully Cooked 13 13. Beef for Stewing, Raw 13 14. Beef Fajita Strips, Raw 13 15. Beef Fajita Strips, Seasoned, Fully Cooked 14 16. Beef Flank, Flank Steak, Raw 14 17. Beef, Ground, Bulk, 90% Lean, Raw 14 18. Beef, Ground, Bulk, 90% Lean, Fully Cooked 15 19. Beef, Ground, Patties, 85% Lean, Raw 15 20. Beef, Ground, Patties, 85% Lean, Fully Cooked 15 21. Beef, Ground, Patties, Angus, 85% Lean, Fully Cooked 16 22. Beef Liver, Raw 16 23. Beef Loin, Strip Loin Steak, Boneless, Center -Cut, Raw 17 24. Beef Loin, T -Bone Steak, Raw 17
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TABLE OF CONTENTS IDENTIFICATION TITLE PAGE ii 25. Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted, Raw 17 26. Beef Loin, Top Sirloin Butt, Center Cut, Cap Off, Boneless, Raw 17 27. Beef Loin, Top Sirloin Butt Steak, Center Cut, Boneless, Raw 18 28. Beef for Kabobs, Raw 18 29. Beef Kabobs, With Vegetables, With Wood Skewer, Raw 18 30. Beef Oxtail, Disjointed, 1 -2fl Cut, Raw 19 31. Beef, Pot Roast, Fully Cooked 19 32. Beef, Pulled/Shredded, Fully Cooked 19 33. Beef Rib, Ribeye, Lip -On, Fully Cooked 20 34. Beef Rib, Ribeye Roll for Prime Roast, Raw 20 35. Beef Rib, Ribeye Roll Steak, B oneless, Raw 20 36. Beef Rib, Roast -Ready, Fully Cooked 20 37. Beef Round, Heel & Shank Off, W/O Knuckle, Bnls, Raw 21 38. Beef Round, Rump & Shank Partially Off, Handle On, Raw 21 39. Beef Round, Sirloin Tip (Knuckle), Pee led, Raw 21 40. Beef Round, Sirloin Tip (Knuckle), Peeled, Fzn 21 41. Beef Round, Top, (Inside), Cap Off, Raw 22 42. Beef, Short Rib, Bone In, Raw 22 43. Beef, Top, Inside, Round, Cap Off, Fully Cooked 22 44. Beefsteak, Chicken Fried Steak, Breaded, Raw 22 45. Beefsteak, Chicken Fried Steak, Breaded, Fully Cooked 23 46. Beefsteak, Salisbury, Fully Cooked 23 47. Beefsteak, Wafer Sliced (Philly Style), Whole Muscle, Raw 23 48. Bee fsteak, Wafer Sliced (Philly Style), Raw 24 CHAPTER 4 LAMB PRODUCTS 25 1. Lamb Rib Chops, Raw 25 2. Lamb Shoulder Roast, Raw 25 3. Lamb, Water, & Binder Product, Diced, Fully Cooked 25 CHAPTER 5 VEAL PRO DUCTS 26 1. Veal, Steak, Breaded, Raw 26 CHAPTER 6 PORK PRODUCTS 27 1. Bacon, Canadian Style, Cured & Smoked, Slice 27 2. Bacon, Sliced, Fully Cooked 27 3. Bacon, Sliced, Raw 27 4. Ham, Boiled, Boneless (Cured), Fully Cooked 27 5. Ham, Boneless, (Cured and Smoked), Fully Cooked, Pit Style 28 6. Ham, Cured & Smoked, Fully Cooked, Boneless 28 7. Ham, Cured & Smoked, Special, Boneless, Fully Cooked 28 8. Ham, Diced, Cured & Smoked, Fully Cooked 29 9. Ham, Juices, Honey -Cured (Smoked), Partially Boned, Spiral Cut 29 10. Pork, Diced, Raw 29 11. Pork Hocks, Shoulder (Cured and Smoked) 30 12. Pork Leg, Raw 30 13. Pork Loin Chops, Center Cut, One Muscle, Boneless, Raw 30
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TABLE OF CONTENTS IDENTIFICATION TITLE PAGE iii 14. Pork Loin, Roast, Boneless, Raw 30 15. Pork Roasting Pig, Whole, With Head, Raw 31 16. Pork Shoulder, BBQ, Pulled/Shredded, Fully Cooked 31 17. Pork Shoulde r, Butt, Bone In, Raw 31 18. Pork Shoulder, Butt, Boneless, Raw 32 19. Pork Shoulder Butt Steaks, Bone In, Raw 32 20. Pork Shoulder Butt Steaks, Boneless, Raw 32 21. Pork Spareribs, Breast Bone (Sternum) Off, Fully Coo ked 32 22. Pork Spareribs, Raw 33 23. Pork Spareribs, St. Louis Style, Fully Cooked 33 24. Pork Spareribs, St. Louis Style, Fully Cooked In Boil in Bag 33 25. Pork Spareribs, St. Louis Style, Raw 34 26. Pork Ste aks, Flaked And Formed, Breaded, Raw 34 27. Pork Tenderloin, Raw 34 CHAPTER 7 CHICKEN PRODUCTS 35 1. Chicken, 8 Way Cut, Breaded, Fully Cooked 35 2. Chicken, 8 Way Cut, Raw 35 3. Chicken Breast Fillet wi th Rib Meat, Breaded, Fully Cooked 35 4. Chicken Breast Fillet with Rib Meat, Raw 36 5. Chicken Breast Fillet with Rib Meat. With Grill Marks, F/C 36 6. Chicken Breast Fajita Strips, Fully Cooked 36 7. Chicken Breast Fajita Strips, Raw 37 8. Chicken Breast Nugget, Breaded, Fully Cooked 37 9. Chicken Breast Chunk, Breaded, Fully Cooked 37 10. Chicken Breast Tenders, with Rib Meat, Breaded, Fully Cooked 38 11. Chicken Breast Tenders, with Rib Meat, Breaded, Raw 38 12. Chicken Burger, with Quinoa & Vegetables, Fully Cooked 38 13. Chicken, Diced, Low Sodium, Fully Cooked 39 14. Chicken, Ground, Bulk, 90% Lean, Raw 39 15. Chicken, Ground, Patties, 85% Lean, Raw 39 16. Chicken Patties, Breaded, Fully Cooked 40 17. Chicken, Quartered, Oven Roasted, Fully Cooked 40 18. Chicken, Quartered, Raw 40 19. Chicken Steaks, Wafer Sliced (Philly Style), Raw 41 20. Chicken Tenderloin s, Breaded, Fully Cooked 41 21. Chicken Thigh, Boneless/Skinless, Raw 41 22. Chicken Thighs, Boneless/Skinless, Tocino, Philippine Style, Raw 42 23. Chicken, Thigh, Kabob, Raw 42 24. Chicken, Thigh, Kabob, Fully Cooked 42 25. Chicken, Thigh, Kabob, W/Vegetables & Fruit, Raw 42 26. Chicken, Whole, Without Neck and Giblets, Raw 43 27. Chicken Wings, Breaded, Joints 1 & 2, Fully Cooked 43 28. Chicken Wings, Oven Roasted, Joints 1 & 2 , Fully Cooked 43 29. Chicken Wings, Unbreaded, Joints 1 & 2, Fully Cooked 44 30. Chicken Wings, Whole, Raw 44 31. Cornish Hen, Halves, Raw 44 32. Cornish Hen, Halves, Frozen 45 33. Cornish Hen, Who le With and Without Giblets, Raw 45
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TABLE OF CONTENTS IDENTIFICATION TITLE PAGE v 30. Sausage, Breakfast, Patties, Chicken, Ground, Fully Cooked 59 31. Sausage, Breakfast, Patties, Chicken, Ground, Ra w 59 32. Sausage, Italian, Crumbled, For Pizza, Fully Cooked 59 33. Sausage, Knockwurst, Links, Fully Cooked 59 34. Sausage, Polish, Links, Smoked, Fully Cooked 60 35. Sausage, Pork, Italian, Hot or Sweet (Mild), Links, Fu lly Cooked 60 36. Sausage, Pork, Italian, Hot or Sweet (Mild), Links, Raw 60 37. Vegetarian, Bean Burger, Fully Cooked, Frozen 61 38. Vegetarian, Chik™n Tenders, Fully Cooked 61 39. Vegetarian , Burger, Fully Cooked 61 40. Vegetarian, Meatless Meatballs, Fully Cooked 62 41. Vegetarian, Sausage Patty, Fully Cooked 62 CHAPTER 10 SEAFOOD PRODUCTS 63 1. Catfish Fillets, Breaded, Raw or Parfried 63 2. Catfish Fillets, R aw 63 3. Catfish Nuggets, Breaded, Parfried 63 4. Clams, With Juices, Canned 63 5. Cod Fillet, Battered, Parfried 64 6. Cod Fillets, Breaded, Raw or Parfried 64 7. Cod Fillets, Raw 64 8. Cra b Cakes 65 9. Crabmeat, Imitation, Surimi, Chunks/Flakes 65 10. Crab Legs and Claws, Alaskan King, Split/Butterflied, Fc 65 11. Fish Portions, Batter Dipped, Parfried 66 12. Flounder Fillets, Raw 66 13. Halibut Steak or Fillet, Raw 66 14. Lobster Tail, Cold Water, Raw 66 15. Lobster Tail, Spiny, Raw 67 16. Pollock Burger, Alaskan, Raw 67 17. Pollock Fillets, Raw 67 18. Pollock Fillets, Stuffed, Raw 67 19. Pollock Portions, Batter Dipped, Parfried 68 20. Pollock Portions, Breaded, Parfried 68 21. Pollock Portions, Serpentine Cut, Raw 68 22. Salmon Fillets, Raw 69 23. Salmon Fillets, Stuffed, Raw, Maryla nd Style 69 24. Salmon Burger, Raw 69 25. Salmon, Pink, Canned 69 26. Scallops, Sea, Raw 70 27. Scallops, Sea, Bacon Wrapped 70 28. Shrimp Burgers, Raw 70 29. Shrimp, Breaded, Raw 71 30. Shrimp, Breaded, Parfried 71 31. Shrimp, Peeled & Deveined, Raw 71 32. Shrimp Pieces, P&D, U -60 Ct 72 33. Shrimp, Whole, Raw, Crabmeat Stuffed 72 34. Snow Crab Clusters, Fully Cooked 72 35. Tilapia Fillets, Boneless/Skinless, Raw 72
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TABLE OF CONTENTS IDENTIFICATION TITLE PAGE vi 36. Trout, Whole, Raw 73 37. Trout Fillets, Raw 73 38. Tuna, Canned or Vacuum Pouch – USA, USAF, USN, USMC 73 CHAPTER 11 FEDERAL SUPPLY CLASS 8910 Œ DAIRY FOODS AND EGGS PRODUCTS 74 1. Milk Introduction 74 2. Pasteurization/Homogenization 74 3. Groups, Types, and Flavors 75 4. Manufacture™s/Distributor™s Product Assurance 76 5. Regulatory Requirements 76 6. Quality Assurance Provisions 76 7. Packaging 77 8. Food Fortification with Vitamins and Minerals 77 9. Milk Terminology & Definitions 77 10. DOD Menu Standards 78 CHAPTER 12 MILK PRODUCTS 79 1. Milk, Reduced Fat, Pasteurized, Chl (2% -2.9% Milk Fat) 79 2. Milk, Low -Fat, Pasteurized, Chl (0.5% -1.9% Milk Fat) 79 3. Milk, Non -Fat, Pasteurized, Chl (0% -0.5% Milk Fat) 79 4. Milk, R educed Fat, Pasteurized, Flavored, Chl (2% -2.9% Milk Fat) 79 5. Milk, Low -Fat, Pasteurized, Flavored, Chl (0.5% -1.9% Milk Fat) 80 6. Milk, Non -Fat, Pasteurized, Flavored, Chl (0% – 0.5% Milk Fat) 80 7. Milk, Cultured Buttermilk, Reduced Fat, Past, Chl (2% Milkfat) 80 8. Milk, Cultured Buttermilk, Low -Fat, Pasteurized, Chl (1% Milkfat) 81 9. Milk, Cultured Buttermilk, Non -Fat, Past, Chl (0 -0.5% Milk Fat) 81 10. Milk, Acidified Buttermilk, Reduced Fat, Pas. Chl (2% Milk Fat) 81 11. Milk, Acidified Buttermilk, Low -Fat, Pasteurized, Chl (1% Milkfat) 81 12. Milk, Acidified Buttermilk, Non -Fat, Past, Chl (0 -0.5% Milk Fat) 82 13. Milk, Reduced Fat, Past, 100% Lact Free, Chl (2% -2.9% Milk Fat) 82 14. Milk, Low -Fat, Pasteurized, 100% Lact Free, Chl (0.5% -1.9% Milk Fat) 82 15. Milk, Non -Fat, Pasteur ized, 100% Lact. Free, Chl (0% -0.5% Milk Fat) 83 16. Milk, Reduced Fat, Evaporated, (2% -2.9% Milk Fat) 83 17. Milk, Low -Fat/ Non -Fat, Evapor ated, (0% -1.9% Milk Fat) 83 18. Milk, Pasteurized, Sweetened Condensed Milk, (0% – 0.5% Milk Fat) 84 19. Milk, Non -Fat, Dry, Inst (0.0% -0.5% Milk Fat) 84 20. Half and Half, Pasteurized, Chl 84 21. Light Cream, Pasteurized, C hl 85 22. Light Whipping Cream, Pasteurized, Chl 85 23. Heavy Whipping Cream, Pasteurized, Chl 85 24. Milk, Soy, Almond, Rice, Coconut, Flav/ Not Flav, Chl (0% -1.9% Fat) 86 CHAPTER 13 SOUR CREAM PRODUCTS 88 1. Sour Cream Introduction 88 2. Sour Cream, Pasteurized, Chl (18% Milk Fat) 88
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TABLE OF CONTENTS IDENTIFICATION TITLE PAGE vii 3. Sour Cream, Whole, Pasteurized, Chl (3% -3.5% Milk Fat) 89 4. Sour Cream, Reduced Fat, Pasteurized, Chl (2% -2.9% Milk Fat) 89 5. Sour Cream, Low -Fat, Pasteurized, Chl (0.5% -1.9% Milk Fat) 89 6. Sour Cream, Non -Fat, Pasteurized, Chl (0.0% -0.5% Milk Fat) 90 CHAPTER 14 YOGURT PRODUCTS 91 1. Introduction 91 2. Yogurt, Whole, Pasteurized, Chl (3% -3.5% Milk Fat) 91 3. Yogurt, Reduced Fat, Pasteurized, Chl (2% -2.9% Milk Fat) 92 4. Yogurt, Low -Fat, Pasteurized, Chl (0.5% -1.9% Milk Fat) 92 5. Yogurt, Non -Fat, Pasteurized, Chl (0.0% -0.5% Milk Fat) 92 CHAPTER 15 COTTAGE CHEESE PRODUCTS 94 1. Introduction 94 2. Cottage Cheese, Pasteurized, Chl (.0% -4% Milk Fat) 94 CHAPTER 16 CHEESE PRODUCTS 95 1. Introduction 95 2. Cheddar Cheese, (Minimum 50% Milk Fat) 95 3. Colby Cheese, (Minimum 50% Milk Fat) 95 4. American Cheese, (Minimum 50% Milk Fat) 96 5. Swiss Cheese (Emmentaler), (Minimum 43% Milk Fat) 96 6. Monterey (Monterey Jack), (Minimum 50% Milk Fat) 96 7. Blue Cheese, (50% Milk Fat) 97 8. Mozzarella Cheese, (50% Milk Fat) 97 9. Muenster Cheese, (50% Milk Fat) 97 10. Grated Cheese 97 11. Cream Cheese 98 CHAPTER 17 SMOOTHIE PRODUCTS 99 1. Fruit/ Veg Smoothie, Non -Dairy Base 99 2. Fruit/Veg Smoothie, Dairy Base 99 CHAPTER 18 EGGS PRODUCTS 100 1. Introduction 100 2. Shell Egg Grades and Standards 100 3. Eggs, Shell, Pasteurized, Large 104 4. Eggs, Shell, Pasteurized, Medium 105 5. Eggs, Shell, Pasteurized, Small 105 6. Eggs, Dried 105 7. Eggs, Frozen, Whole or Diced 106 8. Eggs, Liquid 106 9. Eggs, Whites 106
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TABLE OF CONTENTS IDENTIFICATION TITLE PAGE viii CHAPTER 19 FEDERAL SUPPLY CLASS 8915 ΠFRUITS, JUICE AND VEGETABLES PRODUCTS 107 1. Introduction 107 CHAPTER 20 FRUIT PRODUCTS 108 1. Apples, Sliced, Canned 108 2. Apples, Chipped, Dic ed, or Pieces, Canned 108 3. Apples, Rings, Spiced, Canned 108 4. Applesauce, Shelf Stable 108 5. Applesauce (Flavored), Shelf Stable 108 6. Apricots, Dried 109 7. Apricots, Halves, Canned 109 8. Banana Chips, Dehydrated 109 9. Bananas, Sliced, Frozen 109 10. Blackberries, Frozen 110 11. Blueberries, Dehydrated 110 12. Blueberries, Wild or Cultivated, Canned 110 13. Blueberries, Wild or C ultivated, Frozen 110 14. Boysenberries, Frozen 110 15. Cherries, Red Tart, Pitted, Canned 111 16. Cherries, Red Tart, Pitted, Frozen 111 17. Cherries, Sweet, Canned 111 18. Cherries, Sweet, Frozen 111 19. Cherries, Maraschino, Whole or Halves, Shelf Stable 112 20. Cranberries, Dried 112 21. Cranberries, Whole, Frozen 112 22. Cranberry Sauce, Whole or Jellied, Canned 112 23. Dates, Whole, Pitted 112 24. Fruit Cocktail, Canned 113 25. Fruit Mix, Frozen 113 26. Fruit Mix, Shelf Stable 113 27. Fruit, Extended Shelf Life, Chill 113 28. Mango, Chunks/Cubes, Frozen 114 29. Mango, Puree, Frozen Or Shelf Stabl e 114 30. Oranges, Mandarin, Whole Segments, Canned 114 31. Peaches, Clingstone, Canned 114 32. Peaches, Freestone, Canned 115 33. Peaches, Chunks/Cubes, Frozen 115 34. Peach, Puree, Frozen Or Shelf Stable 115 35. Pears, Canned 115 36. Pineapple, Canned 116 37. Pineapple, Chunks, Frozen 116 38. Raisins, Seedless or Golden Seedless, Shelf Stable 116 39. Raspberries, Red or Black, Frozen 116 40. Strawberri es, Whole or Sliced, Frozen 117
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