food buying guide for child nutrition programs · participating in the national school lunch ......

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Meats/Meat Alternates

Food Buying Guide for Child Nutrition Programs

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1-2 Food Buying Guide for Child Nutrition Programs

1 Meats/Meat Alternates

Meats/Meat Alternates Component for the Child Nutrition Programs

Child Nutrition Program regulations require all schools, centers, and day care homes participating in the National School Lunch Program (NSLP), National School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), and Summer Food Service Program (SFSP) to follow a food-based menu planning (FBMP) approach. FBMP helps Program operators serve cost-effective meals that are varied, balanced, safe, wholesome, and health promoting.

Meats and meat alternates (M/MA) include meat, poultry, fish, cheese, yogurt, dry beans and peas, whole eggs, alternate protein products, soy yogurt, tofu, peanut butter or other nut or seed butters, and nuts and seeds. Child Nutrition Program operators must serve meals that contain the amount of M/MA required in the lunch and supper Meal Pattern Charts as shown on pages I-7 to I-13. Program operators have the choice to serve a M/MA as one of the two components of a snack served in the NSLP, CACFP, or as part of the breakfast for the SBP and CACFP.

For the NSLP and SFSP, enriched macaroni-type products with fortified protein as defined in 7 CFR Part 210 Appendix A, may be counted as meeting part of the M/MA requirement. Products formulated with alternate protein may be counted as meeting all or part of the meats/meat alternates requirement for all Child Nutrition Programs.

For detailed information and assistance on the proper use of these products, please contact your State agency.

➤ The M/MA for the lunch or supper must be served in the main dish or in the main dish andone other menu item.

➤ In order for a food to contribute to the M/MA component, it must contain a minimum of0.25 oz of a M/MA.

➤ For the SBP, M/MA can be an extra food, not a component for a reimbursable meal, orit may credit toward the required weekly total grains, only after meeting the daily grainsrequirement.

➤ For the CACFP, M/MA may be served in place of the entire grains component at breakfasta maximum of three times per week.

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Optional Best Practices for All Child Nutrition Programs

To further strengthen the nutritional quality of meals served, Program operators are encouraged, but not required, to:

➤ Serve a variety of lean protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and soy products.

➤ Limit serving processed meats and poultry as they are typically sources of sodium and saturated fats. According to Dietary Guidelines for Americans (DGAs), processed meats are products preserved by smoking, curing, salting, and/or the addition of chemical preservatives.

➤ Serve only natural cheeses and choose low-fat or reduced-fat cheeses.

This section contains yield data for:

➤ Fresh and frozen boneless meat, poultry, and fish in servings of 1 and 1-1/2 oz equivalent; ➤ Some fresh and frozen meats, poultry, and fish with bones (e.g., chicken drumstick) in

servings of 1 and 1-1/2 oz equivalent; ➤ Commercially prepared tofu in a serving of 1 oz equivalent for the NSLP, SBP, and CACFP; ➤ Peanut butter and other nut butters in 2 Tbsp and 3 Tbsp measures that are equivalent to

1 and 1-1/2 oz of meat alternate respectively; ➤ Whole eggs are expressed in large egg equivalents (1 large egg = 2 oz equivalent meat

alternate) and 1/2 large egg equivalent (1/2 large egg = 1 oz equivalent meat alternate); ➤ “USDA Foods” or “Market pack” is listed in column 1. For items where the USDA Foods and

Market pack are both available, the items are designated as “Includes USDA Foods”; ➤ Commercially-prepared combination foods that meet USDA, Food Safety and Inspection

Service (FSIS) standards that require a minimum percent of meat or poultry. Products listed include canned and frozen meat and poultry products at portion sizes to provide at least 1 ounce equivalent of cooked meat or poultry per average-size serving;

➤ Cooked dry beans and peas in servings of 1/4 cup and 3/8 cup (1 and 1-1/2 oz equivalent meat alternate respectively); and

➤ Standard commercially prepared canned bean or pea soups where one 1/2 cup serving provides 1/4 cup cooked beans (1 oz equivalent meat alternate).

NOTE: Information for nonspecific products such as chicken, beef, or pork nuggets and patties is not provided in this Food Buying Guide. Nonspecific products do not require a minimum amount of meat by FSIS labeling standards of identity. There is no general way to determine how much meat or poultry is contained in these products, especially since each manufacturer has its own formulation. Program operators using these products must either request the manufacturer to obtain a Child Nutrition label or request the manufacturer’s documentation known as the product formulation statement to credit each specific product used. For more information on CN Labeling, please see Appendix C. Sample manufacturer’s product formulation statement (PFS) templates may be accessed via the CN Labeling website at: http://www.fns.usda.gov/cnlabeling/food-manufacturersindustry.


http://www.fns.usda.gov/cnlabeling/food-manufacturersindustry



Definitions

A serving of cooked meat

A serving of cooked meat is understood to be lean meat without bone. According to Dietary Guidelines for Americans, lean meats and poultry contain less than 10 g of fat, 4.5 g or less of saturated fats, and less than 95 mg of cholesterol per 100 g and per labeled serving size.

A serving of cooked fresh or frozen poultry

A serving of cooked fresh or frozen poultry includes boneless meat and skin unless otherwise indicated.

A serving of yogurt

A serving of yogurt includes plain or flavored, unsweetened or sweetened – all types of yogurt must be commercially prepared and are further defined in the program regulations under 7 CFR parts 210.2, 220.2(bb), 226.2, and 225.2. All yogurt served in the CACFP must contain no more than 23 grams of sugar per 6 ounces (7 CFR 226.20(a)(5)(iii)).

“Market pack” “Market pack” refers to foods available on the market.

IMPS IMPS stands for Institutional Meat Purchase Specifications. These specifications describe in exact detail items most commonly used by foodservice establishments and institutional purchasers for purchasing meats. They are also used in USDA commodity specifications. Only meats that are certified by the USDA, Agricultural Marketing Service, Livestock, Poultry, and Seed Program (LPS) may be labeled “IMPS.”

Like IMPS: Products having the description “like IMPS” imply that the IMPS standard for the described meat cut has been met but the meat has not been certified by LPS; hence, it is “like” or “similar” to IMPS meat but is not labeled as such. The data for the products contained in the FBG was derived using certified IMPS meat, but meats matching the descriptions and specifications may use the FBG yield for the matching IMPS product.

PFF PFF stands for “Protein Fat Free,” which is a procedure used by cured pork processors to reflect the presence of added ingredients, including water in cured pork products, and relates labeling claims to the percent of meat protein in the product. Manufacturers must monitor the PFF since adding water and other ingredients dilutes the natural protein content. Labeling regulations established by FSIS state that products such as “Ham,” “Ham with Natural Juices,” “Ham Water Added,” etc., must comply with the minimum meat PFF percentages as stated in the regulations.

NOTE: Products named “Ham and Water Product, X% of weight is added ingredients” do not have standardized PFF values since the amount of water/ingredients added is not limited. For products labeled “Ham and Water Product X% of weight is added ingredients” to be properly used in Child Nutrition programs, you should either: ➤ purchase a CN labeled product, or ➤ take out the percent of added water/ingredients by multiplying the finished weight by the percent

added ingredients and then subtracting that amount from the finished weight, divide by the manufacturer’s cooking yield to obtain the raw weight of the product, and then apply the FBG yield for the specific cut of pork used to process the product.

Please note that luncheon meats that are not CN Labeled or listed in the FBG are not creditable toward meal pattern requirements.

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Yields

Standard commercially prepared combination foods: The yields for commercially prepared combination foods having Federal standards of identity (see 9 CFR parts 319 and 381 for FSIS regulations pertaining to standards of identity for meat and poultry products) listed under Chicken Products (and Beef or Turkey Products) are based on the minimum meat and poultry requirements for food products that are packed for interstate shipment under Federal Meat and Poultry Inspection. The serving size listed for these products will provide at least one ounce equivalent of cooked meat or poultry. Purchasers of these products will need to ensure that the name of the food on the product label exactly matches the FBG description for the “Food As Purchased” in Column 1 before using the crediting information.

Breaded fish portions or sticks: Yields are based on raw fish portions or sticks and the amount of fish in the product. “Precooked” or “Fried” seafood is not fully cooked; only the breading or batter is flash-fried to set. The fish is raw. For serving purposes the product must be fully cooked. For crediting purposes, the calculations were done using the weights and yields for cooked fish.

Yields of cooked meat and poultry vary with type, age, fat content, and weight of the animal, and the method, time, and temperature of cooking. The quantities of food to purchase are based on average yields of cooked meat and poultry.




Explanation of the Columns

The yield information is presented in table form for easy reference. The data on M/MA in the following table include yield information on common types and customary serving sizes of products that you can buy on the market, as well as some USDA Foods products. The columns are numbered 1 through 6 as follows:

Column 1: Food As Purchased, AP The individual foods are arranged in alphabetical order by species (for example, ham is listed under PORK, MILD CURED). Within each species, all of the raw items are listed first followed by cooked and/ or canned products. For Chicken and Turkey, the raw items are presented starting with the whole bird followed by whole parts and then the remaining raw items. Other characteristics are given, such as fat content, with or without bone, percent of fish in fish products, and weight of individual pieces of chicken. The items are listed according to the forms in which they appear in the market – fresh, canned, frozen or dehydrated.

Column 2: Purchase Unit The purchase unit is generally given as either a pound, a No. 10 can, and, in many cases, a smaller size can.

Column 3: Servings per Purchase Unit, EP (Edible Portion) This column shows the number of 1 or 1-1/2 ounce lean meat or equivalent servings you will get from each purchase unit. Numbers in this column have been rounded down in order to help ensure enough food is purchased for the number of servings stated.

Column 4: Serving Size per Meal Contribution The size of a serving is given as 1 or 1-1/2 ounce cooked lean meat or equivalent (1/4 cup or 3/8 cup of cooked beans or peas, 1 or 1-1/2 ounce of cheese, 1/2 large egg (1 ounce) or 1 large egg (2 ounces), or 2 or 3 tablespoons of peanut butter). Individual servings such as frankfurters, chicken pieces, or fish portions are listed by the piece along with the equivalent ounces of lean meat given in parentheses under the portion size.

Column 5: Purchase Units for 100 Servings This column shows the number of purchase units you need for 100 servings of the corresponding serving size listed in column 4. Numbers in this column have been generally rounded up in order to help ensure enough food is purchased for the number of servings.

Column 6: Additional Information This column gives other information to help you calculate the amount of food you need to prepare meals. It shows the amount of cooked ready-to-serve meat you will get from 1 pound of meat, poultry, seafood, or acceptable meat alternate as purchased.

Food Buying Guide for Child Nutrition Programs

Section 1Meats/Meat Alternates¹

Section 1 - Meats/Meat Alternates1. Food As Purchased,

AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP

4. Serving Size 5. PurchaseUnits for100Servings

6. Additional Information

BEANS, BLACK (TURTLE BEANS)Beans, Black, (Turtle),dry, cannedWhole, Includes USDAFoods

No. 10 Can(110 oz)

27.80 1/4 cup heated,drained beans

3.60 1 No. 10 can = about 62.0 oz(6-7/8 cups) heated, drainedbeans; 1 No. 10 can = about71 oz (11-1/4 cups) drained,unheated beans

No. 10 Can(110 oz)



No. 10 Can(110 oz)

45.00 1/4 cup drained,unheated beans

2.30 1 No. 10 can = about 71 oz(11-1/4 cups) drained,unheated beans

No. 300 Can(15-1/2 oz)


17.00 1 No. 300 can = about 10.5 oz(1-3/8 cups) heated, drainedbeans

No. 300 Can(15-1/2 oz)



Pound 10.14 1/4 cup drained,unheated beans

9.90

Beans, Black, (Turtle),dryWhole

Pound 18.30 1/4 cup cookedbeans

5.50 1 lb dry = 2-1/4 cups dry beans



BEANS, BLACK-EYED (or PEAS)Beans, Black-eyed (orPeas), dry, cannedWhole, Includes USDAFoods

No. 10 Can(108 oz)


2.70 1 No. 10 can = about 65.0 oz(9-3/8 cups) heated, drainedbeans; 1 No. 10 can = about78.5 oz (11-1/2 cups) drained,unheated beans

No. 10 Can(108 oz)



No. 10 Can(108 oz)


2.20 1 No.10 can = about 78.5 oz(11-1/2 cups) drained,unheated beans

No. 300 Can(15 oz)


20.40

No. 300 Can(15 oz)


30.60


10.70

NOTE: For Footnotes please see the end of the section.

Meats/Meat Alternates 1-7


AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEANS, BLACK-EYED (or PEAS) (continued)Beans, Black-eyed (orPeas), dryWhole, Includes USDAFoods





BEANS, GARBANZO or CHICKPEASBeans, Garbanzo orChickpeas, dry, cannedWhole, Includes USDAFoods

No. 10 Can(105 oz)

42.00 1/4 cup drainedbeans

2.40 1 No. 10 can = about 68.4 oz(about 10-1/2 cups) drained,unheated beans

No. 10 Can(105 oz)


3.60 1 No. 10 can = about 68.4 oz(about 10-1/2 cups) drained,unheated beans

No. 300 Can(15 oz)


15.00 1 No. 300 can = about 9.6 oz(1-2/3 cups) drained, unheatedbeans

No. 300 Can(15 oz)



Pound 10.11 1/4 cup heated,drained beans

9.90

Pound 6.31 1/4 cup drainedbeans

15.90

Pound 4.20 3/8 cup drainedbeans

23.90

Beans, Garbanzo orChickpeas, dryWhole


4.10 1 lb dry = about 2-1/2 cups drybeans



BEANS, GREAT NORTHERNBeans, Great Northern,dry, cannedWhole, Includes USDAFoods

No. 10 Can(110 oz)


3.10 1 No. 10 can = about 68.5 oz(about 8-1/8 cups) heated,drained beans

No. 10 Can(110 oz)


4.70 1 No. 10 can = about 68.5 oz(about 8-1/8 cups) heated,drained beans

No. 300 Can(14 oz)


22.90

No. 300 Can(14 oz)


34.40

Beans, Great Northern,dryWhole, Includes USDAFoods








AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEANS, KIDNEYBeans, Kidney, dry,cannedWhole, Includes USDAFoods

No. 10 Can(108 oz)



No. 10 Can(108 oz)



No. 10 Can(108 oz)


2.30 1 No. 10 can = about 72 oz (11cups) drained, unheated beans

No. 10 Can(108 oz)


3.50 1 No. 10 can = about 71.0 oz(10-3/4 cups) drained,unheated beans

No. 2-1/2 Can(30 oz)


8.70

No. 2-1/2 Can(30 oz)


13.00

No. 2-1/2 Can(30 oz)


8.00

No. 2-1/2 Can(30 oz)


12.00

No. 300 Can(15-1/2 oz)



No. 300 Can(15-1/2 oz)



No. 300 Can(15-1/2 oz)



No. 300 Can(15-1/2 oz)




10.30

Beans, Kidney, dryWhole, Includes USDAFoods





BEANS, LIMABeans, Lima, dry,cannedGreen, Whole, IncludesUSDA Foods

No. 10 Can(105 oz)



No. 10 Can(105 oz)






AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEANS, LIMA (continued)Beans, Lima, dry,cannedGreen, Whole, IncludesUSDA Foods

No. 2-1/2 Can(40 oz)


6.40 1 No. 2-1/2 can = about 27.0oz (4-1/2 cups) drained,unheated beans

No. 2-1/2 Can(40 oz)


9.70 1 No. 2-1/2 can = about 27.0oz (4-1/2 cups) drained,unheated beans


15.50 1 lb AP = about 11.0 oz (1-3/4cups) drained, unheated beans


23.30 1 lb AP = about 11.0 oz (1-3/4cups) drained, unheated beans

Beans, Lima, dryBaby, Whole, IncludesUSDA Foods





Beans, Lima, dryFordhook (large), Whole





BEANS, MUNGBeans, Mung, dryWhole





BEANS, NAVY or PEABeans, Navy or Pea, dryWhole, Includes USDAFoods





Beans, Navy or Pea,dry, cannedWhole

No. 10 Can(108 oz)


2.60 1 No. 10 can = about 72 oz (9-3/4 cups) heated, drainedbeans; 1 No. 10 can = about76 oz (11 cups) drained,unheated beans

No. 10 Can(108 oz)


2.30 1 No. 10 can = about 76 oz (11cups) drained, unheated beans


11.60


10.80

BEANS, PINKBeans, Pink, dry,cannedIncludes USDA Foods

No. 10 Can(110 oz)


3.00 1 No. 10 can = about 12-1/4cups drained, unheated beansor about 8-1/2 cups heated,drained beans




AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEANS, PINK (continued)Beans, Pink, dry,cannedIncludes USDA Foods

No. 10 Can(110 oz)


4.50 1 No. 10 can = about 12-1/4cups drained, unheated beansor about 8-1/2 cups heated,drained beans

Beans, Pink, dryIncludes USDA Foods

Pound 19.30 1/4 cup cooked,drained beans




BEANS, PINTOBeans, Pinto, dry,cannedWhole, Includes USDAFoods

No. 10 Can(108 oz)



No. 10 Can(108 oz)



No. 10 Can(108 oz)


2.50 1 No. 10 can = about 73 oz(10-1/8 cups) drained,unheated beans


18.20


27.30


11.30

Beans, Pinto, dryWhole, Includes USDAFoods





Beans, Pinto,dehydrated²


4.70 1 lb AP = 3-3/4 cupsdehydrated beans


7.00 1 lb AP = about 5-1/8 cupsrehydrated, cooked beanswhen the water to dry beansratio = 2:1

BEANS, RED, SMALLBeans, Red, Small, dry,cannedWhole, Includes USDAFoods

No. 10 Can(111 oz)


3.20 1 No. 10 can = about 71.2 oz(8 cups) heated, drained beans

No. 10 Can(111 oz)


4.80 1 No. 10 can = about 71.2 oz(8 cups) heated, drained beans

No. 300 Can(15-1/2 oz)






AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEANS, RED, SMALL (continued)Beans, Red, Small,dry, cannedWhole, Includes USDAFoods

No. 300 Can(15-1/2 oz)



Beans, Red, Small, dryWhole, Includes USDAFoods





BEANS, SOYBeans, Soy, dry, canned Pound 7.30 1/4 cup heated,

drained beans13.70


20.60

Beans, Soy, dry Pound 25.90 1/4 cup cooked,drained beans




Beans, Soy, fresh(Edamame)Shelled

Pound 10.70 1/4 cup cooked,drained vegetable

9.40


14.10

Beans, Soy, fresh(Edamame)Whole, In shell

Pound 6.90 1/4 cup cooked,drained, shelledvegetable

14.50 1 lb in pod = 0.65 lb (about 1-3/4 cups) blanched, shelledbeans


21.75 1 lb in pod = 0.65 lb (about 1-3/4 cups) blanched, shelledbeans

BEAN PRODUCTSBean Products, drybeans, canned, BeansBaked or in Sauce withPork

No. 10 Can(110 oz)

48.90 1/4 cup heatedbeans

2.10

No. 10 Can(110 oz)


3.10

No. 2-1/2 Can(30 oz)


7.60

No. 2-1/2 Can(30 oz)


11.30

No. 300 Can(16 oz)


14.10

No. 300 Can(16 oz)


21.20




AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEAN PRODUCTS (continued)Bean Products, drybeans, canned, BeansBaked in Sauce,VegetarianIncludes USDA Foods

No. 10 Can(108 oz)

47.10 1/4 cup heatedbeans with sauce

2.20 1 No. 10 can = about 11-3/4cups heated beans with sauce

No. 10 Can(108 oz)



No. 300 Can(16 oz)



No. 300 Can(16 oz)



Bean Products, drybeans, canned, Beanswith Bacon in Sauce

Pound 4.70 3/8 cup serving(provides about 1/4cup heated beans)

21.30

Pound 3.13 1/2 cup plus 1 Tbsp.serving (providesabout 3/8 cup heatedbeans)

32.00

Bean Products, drybeans, canned, Beanswith Frankfurters inSauce

Pound 5.30 1/3 cup serving(about 1 ozmeat/meat alternate)

18.90

Pound 3.53 1/2 cup serving(about 1-1/2 ozmeat/meat alternate)

28.40

Bean Products, drybeans, canned, RefriedBeansIncludes USDA Foods

No. 10 Can(115 oz)


2.10 1 No. 10 can = about 12-1/4cups heated refried beans

No. 10 Can(115 oz)



No. 300 Can(16 oz)



No. 300 Can(16 oz)



Bean Products,dehydrated, RefriedBeans³


4.90 1 lb AP = about 3-1/2 cupsdehydrated beans


7.40 1 lb AP = about 5-1/8 cupsrehydrated, cooked beanswhen the water to dry beansratio = 2:1

BEANS, PUREEBeans, puree⁴˒⁵(Includes: Black, Black-Eyed, Garbanzo, Navy,Pinto Beans)

No. 10 Can(110 oz)

46.50 1/4 cup pureedbeans

2.20 1 No.10 can pureed with liquid= 110 oz (about 11-5/8 cups)pureed beans

Pound 6.76 1/4 cup pureedbeans

14.80




AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEAN SOUP, CANNEDBean Soup, dry beans,cannedCondensed, (1 partsoup to 1 part water)

No. 3 Can (54oz)

23.00 1/2 cup reconstituted(1/4 cup heatedbeans)

4.40 Reconstitute 1 part soup withnot more than 1 part water

No. 3 Can (54oz)

15.30 3/4 cup reconstituted(3/8 cup heatedbeans)


Pound 6.80 1/2 cup reconstituted(1/4 cup heatedbeans)


Pound 4.53 3/4 cup reconstituted(3/8 cup heatedbeans)


Bean Soup, dry beans,cannedReady-to-Serve

8 oz Can 1.00 1 cup serving (1/2cup heated beans)

100.00

8 oz Can 0.66 3/4 cup serving (3/8cup heated beans)

151.60

BEEF BRISKET, fresh or frozenBeef Brisket, fresh orfrozenWithout bone, 1/4-inchtrim

Pound 7.36 1 oz cooked leanmeat

13.60 1 lb AP = 0.46 lb cooked, leanmeat

Pound 4.90 1-1/2 oz cooked leanmeat

20.50 1 lb AP = 0.46 lb cooked, leanmeat

Beef Brisket, fresh orfrozenWithout bone,Practically-free-of-fat


9.10 1 lb AP = 0.69 lb cooked,sliced lean meat



BEEF BRISKET, CORNED, chilledBeef Brisket, Corned,chilledWithout bone, 1/4-inchtrim





BEEF CHEEK MEAT, fresh or frozenBeef Cheek Meat, freshor frozenno more than 25% fat


8.20 1 lb AP = 0.77 lb cooked,drained, lean meat



BEEF CHUCK ROAST, fresh or frozenBeef Chuck Roast, freshor frozen⁶With bone, Practically-free-of-fat


11.60 1 lb AP = 0.54 lb cooked leanmeat




AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEEF CHUCK ROAST, fresh or frozen (continued)Beef Chuck Roast,fresh or frozenWith bone, Practically-free-of-fat



Beef Chuck Roast, freshor frozen⁷Without bone,Practically-free-of-fat

Pound 10.00 1 oz lean cookedmeat


Pound 6.72 1-1/2 oz lean cookedmeat


Beef Chuck Roast, freshor frozen⁷Eye roll, Without bone,Practically-free-of-fat(Like IMPS #116D)


13.90 1 lb AP = 0.45 lb cooked,trimmed, sliced, lean meat



Beef Chuck Roast, freshor frozen⁷Pectoral meat, Withoutbone, Practically-free-of-fat





Beef Chuck Roast, freshor frozen⁷Roll, Without bone,Practically-free-of-fat,(Like IMPS #116A)





Beef Chuck Roast, freshor frozen⁷Shoulder clod, Withoutbone, 1/4-inch trim,(Like IMPS #114)





Beef Chuck Roast, freshor frozen⁷Shoulder clod, Arm,Without bone, 1/4-inchtrim, (Like IMPS #114E)





Beef Chuck Roast, freshor frozen⁷Shoulder clod, Arm,Without bone,Practically-free-of-fat,(Like IMPS #114E)






AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEEF CHUCK ROAST, fresh or frozen (continued)Pound 6.08 1-1/2 oz cooked lean

meat16.50 1 lb AP = 0.57 lb cooked,

trimmed, sliced, lean meat

Beef Chuck Roast, freshor frozen⁷Square cut, Divided,Blade, Without bone,1/4-inch trim, (Like IMPS#113A)





Beef Chuck Roast, freshor frozen⁷Under blade, Withoutbone, 1/4-inch trim,(Like IMPS #116E)


9.90 1 lb AP = 0.64 lb cooked,trimmed, sliced lean meat



Beef Chuck Roast, freshor frozen⁷Under blade, Withoutbone, Practically-free-of-fat, (Like IMPS #116E)





BEEF CHUCK STEAK, fresh or frozenBeef Chuck Steak, freshor frozenEye roll, Without bone,Practically-free-of-fat,(Like IMPS #1116D)





BEEF FLANK STEAK, fresh or frozenBeef Flank Steak, freshor frozen1/4-inch Trim





Beef Flank Steak, freshor frozenPractically-free-of-fat


8.70 1 lb AP (and sliced) = 0.73 lbcooked lean meat


12.90 1 lb AP (and sliced) = 0.73 lbcooked lean meat

BEEF, GROUND, fresh or frozenBeef, Ground, fresh orfrozenMarket Style⁸˒⁹, no morethan 30% fat, (LikeIMPS #136)






AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEEF, GROUND, fresh or frozen (continued)Beef, Ground, fresh orfrozenMarket Style, no morethan 30% fat, (LikeIMPS #136)



Beef, Ground, fresh orfrozen⁹˒¹⁰no more than 26% fat,(Like IMPS #136)










Beef, Ground, fresh orfrozen⁹˒¹⁰no more than 20% fat,Includes USDA Foods,(Like IMPS #136)















BEEF HEART, fresh or frozenBeef Heart, fresh orfrozenTrimmed


11.20 1 lb AP = 0.56 lb cooked,trimmed, lean heart


16.80 1 lb AP = 0.56 lb cooked,trimmed, lean heart

BEEF KIDNEY, fresh or frozenBeef Kidney, fresh orfrozenTrimmed


11.60 1 lb AP = 0.54 lb cookedkidney


17.40 1 lb AP = 0.54 lb cookedkidney




AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEEF LIVER, fresh or frozenBeef Liver, fresh orfrozenTrimmed


9.00 1 lb AP = 0.70 lb cooked liver



BEEF LOIN STEAK, fresh or frozenBeef Loin Steak, freshor frozenBottom sirloin butt, Tri-tip steak, Defatted,Without bone,Practically-free-of-fat,(Like IMPS #1185D)





Beef Loin Steak, freshor frozenTenderloin steak, Sidemuscle on, Defatted,1/4-inch trim, (Like IMPS#1189A)





BEEF OXTAIL, fresh or frozenBeef Oxtail, fresh orfrozenTrimmed, With bone,(Like IMPS #721)


20.20 1 lb AP = 0.31 lb cooked,defatted, boned, lean meat


30.40 1 lb AP = 0.31 lb cooked,defatted, boned, lean meat

BEEF PLATE, fresh or frozenBeef Plate, fresh orfrozenInside skirt steak, (LikeIMPS #1121D)


9.90 1 lb AP = 0.64 lb sliced,cooked, lean meat



Beef Plate, fresh orfrozenOutside skirt steak,Skinned, Practically-free-of-fat, (Like IMPS#1121E)








AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



BEEF RIB, RIBEYE, fresh or frozenBeef Rib, Ribeye, freshor frozenRoll roast or steak,Without bone,Practically-free-of-fat,(Like IMPS #112)





BEEF RIB ROAST, fresh or frozenBeef Rib Roast, fresh orfrozenBlade meat, Withoutbone, Practically-free-of-fat, (Like IMPS #109B)





BEEF ROUND ROAST, fresh or frozenBeef Round Roast, freshor frozen¹¹Without bone, 1/4-inchtrim





Beef Round Roast, freshor frozen¹¹Bottom (Gooseneck),Heel out, Without bone,1/4-inch trim, (Like IMPS#170A)





Beef Round Roast, freshor frozen¹¹Eye of round, Withoutbone, Practically-free-of-fat, (Like IMPS #171C)


10.60 1 lb AP = 0.59 lb cooked,sliced, lean meat



Beef Round Roast, freshor frozen¹¹Knuckle, Peeled,Without bone,Practically-free-of-fat,(Like IMPS #167A)




15.70 1 lb AP = 0.60 lb cooked,trimmed,sliced, lean meat

Beef Round Roast, freshor frozen¹¹Outside, Without bone,1/4-inch trim, (Like IMPS#171B)






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BEEF ROUND ROAST, fresh or frozen (continued)Beef Round Roast,fresh or frozen¹¹Outside, Without bone,1/4-inch trim, (Like IMPS#171B)



Beef Round Roast, freshor frozen¹¹Outside, Without bone,Practically-free-of-fat,(Like IMPS #171B)





Beef Round Roast, freshor frozen¹¹Top, (Inside), Withoutbone, (Like IMPS #169)





Beef Round Roast, freshor frozen¹¹Top, (Inside, Cap off),Without bone (LikeIMPS #169A)





BEEF ROUND STEAK, fresh or frozenBeef Round Steak, freshor frozenBottom, (Gooseneck),Without bone, (LikeIMPS #1170A)





Beef Round Steak, freshor frozenKnuckle, Peeled,Without bone, (LikeIMPS #1167A)





Beef Round Steak, freshor frozenTop, (Inside), Withoutbone, (Like IMPS#1169)





Beef Round Steak, freshor frozenWhole, With bone,Practically-free-of-fat






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BEEF ROUND STEAK, fresh or frozen (continued)Beef Round Steak,fresh or frozenWhole, With bone,Practically-free-of-fat



BEEF RUMP ROAST, fresh or frozenBeef Rump Roast, freshor frozenWith bone





Beef Rump Roast, freshor frozenWithout bone





BEEF SPECIAL TRIM, fresh or frozenBeef Special Trim, freshor frozen¹²Without bone,Practically-free-of-fat,(Like IMPS #139)





BEEF STEAK, frozenBeef Steak, frozenCubed Steak, (LikeIMPS #1100)

Pound 3.55 4-1/2 oz raw steakwhen cookedprovides 3 oz cookedlean meat


Pound 5.33 3 oz raw steak whencooked provides 2 ozcooked lean meat






Beef Steak, frozenSandwich Steak,Flaked, Chopped,Formed and Wafersliced, (Like IMPS#1138A)





Beef Steak, frozenFlaked and Formed,Sliced, (Like IMPS#1138)








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BEEF STEAK, frozen (continued)Beef Steak, frozenSliced and Formed,(Like IMPS #1138B)





BEEF STEW MEAT, fresh or frozenBeef, Stew Meat, freshor frozenComposite of trimmedretail cuts, Withoutbone, Practically-free-of-fat





BEEF TONGUE, fresh or frozenBeef Tongue, fresh orfrozen


10.80 1 lb AP = 0.58 lb cookedtongue


16.20 1 lb AP = 0.58 lb cookedtongue

BEEF TRIPE, fresh or frozenBeef Tripe, fresh orfrozenScalded, Bleached,(Denuded), Honeycomb,(Like IMPS #726)


8.20 1 lb AP thawed = 0.77 lbcooked lean meat


12.20 1 lb AP thawed = 0.77 lbcooked lean meat

BEEF, cannedBeef, cannedBeef with NaturalJuices, USDA Foods¹³

No. 2-1/2 Can(29 oz)

14.70 1 oz heated leanmeat

6.90 1 lb AP thawed = 0.51 lbheated meat

No. 2-1/2 Can(29 oz)

9.86 1-1/2 oz heated leanmeat

10.20 1 lb AP = 0.51 lb heated meat

Pound 8.16 1 oz heated leanmeat


Pound 5.44 1-1/2 oz heated leanmeat


BEEF PRODUCTS, canned or frozenBeef Products,Barbecue Sauce withBeef¹⁴˒¹⁵

Pound 3.50 1/2 cup servingprovides about 1 ozcooked lean meat


Beef Products, Beef andDumplings withGravy¹⁴˒¹⁵



Beef Products, BeefGoulash¹⁴˒¹⁵






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BEEF PRODUCTS, canned or frozen (continued)Beef Products, BeefHash¹⁴˒¹⁵



Beef Products, BeefSalad¹⁴˒¹⁵



Beef Products, BeefStew¹⁴˒¹⁵



Beef Products, BeefTaco Filling¹⁴˒¹⁵



Beef Products, Beef withBarbecue Sauce¹⁴˒¹⁵



Beef Products, Beef andGravy¹⁴˒¹⁵



Beef Products, Chili conCarne¹⁴˒¹⁵



Beef Products, Chili conCarne with Beans¹⁴˒¹⁵



Beef Products, CornedBeef and Cabbage¹⁴˒¹⁵



Beef Products, CornedBeef Hash¹⁴˒¹⁵



Beef Products, Gravyand Beef¹⁴˒¹⁵



Beef Products, Gravyand Swiss Steak¹⁴˒¹⁵


21.50 1 lb AP = 0.35 lb cooked meat

Beef Products, SwissSteak and Gravy¹⁴˒¹⁵


14.30 1 lb AP = 0.50 lb cooked meat

CHEESE (includes reduced fat, lowfat, nonfat, and lite versions of cheese, cheese food, and cheesespread)Cheese, American,Cheddar, Mozzarella, orSwiss¹⁶Natural or Process,Includes USDA Foods

Pound 16.00 1 oz Cheese 6.30 1 lb AP = about 4 cupsshredded cheese; 1 lb AP =about 2 cups cubed cheese

Pound 10.60 1-1/2 oz Cheese 9.50 1 lb AP = about 4 cupsshredded cheese; 1 lb AP =about 2 cups cubed cheese

Cheese, Feta, Brie,Camembert¹⁶˒¹⁷Natural

Pound 16.00 1 oz Cheese 6.30




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CHEESE (includes reduced fat, lowfat, nonfat, and lite versions of cheese, cheese food, and cheesespread) (continued)Cheese, Feta, Brie,Camembert¹¹Natural

Pound 10.60 1-1/2 oz Cheese 9.50

Cheese, Cottage orRicotta¹⁶

Pound 8.00 2 oz serving -about1/4 cup provides 1 ozmeat alternate

12.50 1 lb AP = about 2 cups cheese

Pound 5.33 3 oz serving -about3/8 cup provides 1-1/2 oz meat alternate

18.80 1 lb AP = about 2 cups cheese

Cheese, Parmesan orRomano¹⁶Grated

Pound 16.00 1 oz serving (about3/8 cup) provides 1oz meat alternate

6.30 1 lb AP = about 5-2/3 cupsgrated cheese

Pound 10.60 1.5 oz serving (about5/8 cup) provides 1-1/2 oz meat alternate

9.50 1 lb AP = about 5-2/3 cupsgrated cheese

Cheese, Cheese food¹⁶Process

Pound 8.00 2 oz serving provides1 oz meat alternate

12.50

Pound 5.33 3 oz serving provides1-1/2 oz meatalternate

18.80

Cheese, Cheesespread¹⁶Process


12.50


18.80

CHEESE SUBSTITUTES (includes reduced fat, lowfat, nonfat, and lite versions of cheese substitute,cheese food substitute, and cheese spread substitute)Cheese Substitutes,American, Cheddar,Mozzarella, or SwissCheese Substitute¹⁶˒¹⁸Natural or Process

Pound 16.00 1 oz cheesesubstitute

6.30 1 lb AP = about 4 cupsshredded cheese

Pound 10.60 1-1/2 oz cheesesubstitute

9.50 1 lb AP = about 2 cups cubedcheese

Cheese Substitutes,Parmesan or RomanoCheese Substitute¹⁶˒¹⁸Grated

Pound 16.00 1 oz serving (about3/8 cup) provides 1oz meat alternate

6.30 1 lb AP = about 5-2/3 cupgrated cheese

Pound 10.60 1.5 oz serving (about5/8 cup) provides 1-1/2 oz meat alternate

9.50 1 lb AP = about 5-2/3 cupscheese

Cheese Substitutes,Cheese foodSubstitute¹⁶˒¹⁸Process








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CHEESE SUBSTITUTES (includes reduced fat, lowfat, nonfat, and lite versions of cheese substitute,cheese food substitute, and cheese spread substitute) (continued)Cheese Substitutes,Cheese foodSubstitute¹¹Process





CHICKEN, BONELESS, fresh or frozenChicken, Boneless,fresh or frozenWith skin in naturalproportions

Pound 11.20 1 oz cooked poultrywith skin

9.00 1 lb AP = 0.70 lb cookedchicken meat with skin

Pound 7.46 1-1/2 oz cookedpoultry with skin


Chicken, Boneless,fresh or frozen, TendersTenderloins, (bonelesschicken breast pieceswithout skin)

Pound 11.60 1 oz cooked poultry 8.70 1 lb AP = 0.73 lb cookedchicken meat

Pound 7.78 1-1/2 oz cookedpoultry

12.90 1 lb AP = 0.73 lb cookedchicken meat

CHICKEN GIBLETS, fresh or frozenChicken Giblets, fresh orfrozen, Gizzards

Pound 9.28 1 oz cooked poultry 10.80 1 lb AP = 0.58 lb cookedgizzards


16.20 1 lb AP = 0.58 lb cookedgizzards

Chicken Giblets, fresh orfrozen, Hearts

Pound 9.28 1 oz cooked poultry 10.80 1 lb AP = 0.58 lb cookedhearts


16.20 1 lb AP = 0.58 lb cookedhearts

Chicken Giblets, fresh orfrozen, Livers

Pound 9.92 1 oz cooked poultry 10.10 1 lb AP = 0.62 lb cooked livers


15.20 1 lb AP = 0.62 lb cooked livers

CHICKEN, GROUND, frozenChicken, Ground, frozenWith skin in naturalproportions

Pound 11.20 1 oz cooked poultry 9.00 1 lb = 0.70 lb cooked chickenmeat with skin


13.50 1 lb = 0.70 lb cooked chickenmeat with skin

CHICKEN PARTS, fresh or frozenChicken Parts, fresh orfrozen, Back¹⁹Pieces, With skin,(about 6.0 oz each)

Pound 2.66 1 back piece (about1.9 oz cooked poultrywith skin)

37.60 1 lb AP = 0.32 lb cooked,boned, chicken meat with skin




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CHICKEN PARTS, fresh or frozen (continued)Chicken Parts, fresh orfrozen, Back¹Pieces, With skin,(about 6.0 oz each)

Pound 2.66 1 back piece (about1.4 oz cooked poultrywithout skin)

37.60 1 lb AP = 0.24 lb cooked,boned, chicken meat withoutskin



Pound 3.84 1 oz cooked poultrywithout skin




Pound 2.56 1-1/2 oz cookedpoultry without skin


Chicken Parts, fresh orfrozen, Breast¹⁹Halves with Backs, Withskin, (about 7.5 ozeach), from 8 piece cut

Pound 2.13 1 breast half withback (about 4.1 ozcooked poultry withskin)


Pound 2.13 1 breast half withback (about 3-1/2 ozcooked poultrywithout skin)










Chicken Parts, fresh orfrozen, Breast¹⁹Halves with Ribs, Withskin, (about 6.1 oz each)

Pound 2.62 1 breast half (about 4oz cooked poultrywith skin)


Pound 2.62 1 breast half (about3.4 oz cooked poultrywithout skin)













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CHICKEN PARTS, fresh or frozen (continued)Chicken Parts, fresh orfrozen, Breast¹⁹Portions without Backs,With skin, about 3.9 ozeach, (from 9 piece cut)

Pound 4.10 1 breast portionwithout back (about2.4 oz cooked poultrywith skin)


Pound 4.10 1 breast portionwithout back (about 2oz cooked poultrywithout skin)










Chicken Parts, fresh orfrozen, Breast¹⁹Portions, with Backs,With skin, about 5.9 ozeach, (from 9 piece cut)

Pound 2.71 1 breast portion withback (about 2.8 ozcooked poultry withskin)


Pound 2.71 1 breast portion withback (about 2.3 ozcooked poultrywithout skin)










Chicken Parts, fresh orfrozen, Drumsticks¹⁹With bone, With skin,(about 3.7 oz each)

Pound 4.32 1 drumstick (about1.8 oz cookedchicken with skin)


Pound 4.32 1 drumstick (about 1-1/2 oz cookedchicken without skin)









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CHICKEN PARTS, fresh or frozen (continued)Chicken Parts, fresh orfrozen, Drumsticks¹With bone, With skin,(about 3.7 oz each)





Chicken Parts, fresh orfrozen, Drumsticks¹⁹With bone, Without skin,(about 2.5 oz each)

Pound 6.40 1 drumstick (1.1 ozcooked poultry meat)

15.70 1 lb AP = 0.47 lb cooked,boned, chicken meat

Pound 7.52 1 oz cooked poultrymeat


Pound 5.01 1-1/2 oz cookedpoultry meat


Chicken Parts, fresh orfrozen, Leg Quarters¹⁹With bone, Without skin,(about 7.0 oz each)

Pound 2.28 1 leg quarter (3.1 ozcooked poultry meat)






Chicken Parts, fresh orfrozen, Leg Quarters¹⁹With bone, With Skin,(9.5 oz each)

Pound 1.68 1 leg quarter (3.9 ozcooked poultry withskin)






Chicken Parts, fresh orfrozen, Leg Quarters¹⁹With bone, With Skin,(10.2 oz each)

Pound 1.57 1 leg quarter (4.8 ozcooked poultry withskin)






Chicken Parts, fresh orfrozen, Thighs¹⁹With backs, With bone,With skin, (about 8.7 ozeach)

Pound 1.83 1 thigh with back(about 3.6 oz cookedpoultry with skin)

54.70 1 lb AP = 0.42 lb cooked,boned, chicken with skin

Pound 1.83 1 thigh with back(about 2.8 oz cookedpoultry without skin)

54.70 1 lb AP = 0.33 lb cooked,boned, chicken without skin






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CHICKEN PARTS, fresh or frozen (continued)Pound 5.28 1 oz cooked poultry

without skin19.00 1 lb AP = 0.33 lb cooked,

boned, chicken without skin




28.50 1 lb AP = 0.33 lb cooked,boned, chicken without skin

Chicken Parts, fresh orfrozen, Thighs¹⁹With bone, With skin,(about 4.0 oz each)

Pound 4.00 1 thigh (about 2 ozcooked poultry withskin)


Pound 4.00 1 thigh (about 1.7 ozcooked poultrywithout skin)










Chicken Parts, fresh orfrozen, Thighs¹⁹With bone, Without skin,(about 2.8 oz each)

Pound 5.71 1 thigh (about 1.4 ozcooked poultry meat)

17.60 1 lb AP thawed = 0.53 lbcooked, boned, chicken meat





Chicken Parts, fresh orfrozen, Wings¹⁹Whole, With bone, Withskin, (about 3.1 oz each)

Pound 5.16 1 wing (about 1 ozcooked poultry withskin)


Pound 5.16 1 wing (about 0.8 ozcooked poultrywithout skin)













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CHICKEN PARTS, fresh or frozen (continued)Chicken Parts, fresh orfrozen, WingDrumettes¹⁹(First section of wing),With bone, With skin





Chicken Parts, fresh orfrozen, Wing Portions¹⁹(Two sections of wingwithout tip), With bone,With skin





CHICKEN, WHOLE, fresh or frozenChicken, Whole, fresh orfrozenWith Neck and Giblets

Pound 5.76 1 oz cooked poultryexcluding neck meatand giblets

17.40 1 lb AP = 0.36 lb cooked,boned, chicken meat withoutskin, excluding neck meat andgiblets

Pound 3.84 1-1/2 oz cookedpoultry excludingneck meat andgiblets

26.10 1 lb AP = 0.36 lb cooked,boned, chicken meat withoutskin, excluding neck meat andgiblets

Pound 6.56 1 oz cooked poultrywith neck meat andgiblets

15.30 1 lb AP = 0.41 lb cooked,boned, chicken meat withoutskin, with neck meat andgiblets

Pound 4.37 1-1/2 oz cookedpoultry with neckmeat and giblets

22.90 1 lb AP = 0.41 lb cooked,boned, chicken meat withoutskin, with neck meat andgiblets

Chicken, Whole, fresh orfrozenWithout neck and giblets












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CHICKEN, WHOLE, fresh or frozen (continued)Chicken, Whole, fresh orfrozenCut up 8 Pieces, (about2-3/4 lb without neckand giblets), USDAFoods, (Chicken pieces:2 breast pieces, 2drumsticks, 2 thighs withback, 2 wings), One 40lb box = about 83servings

40 lb Box(fryingchicken)

83.00 2 oz OR morecooked poultry withskin (1 serving = 1breast piece, OR 1drumstick and 1wing, OR 1 thigh withback)

1.30 1 box contains about 14chickens weighing 2-1/2 to 3-1/4 lb

Chicken, Whole, fresh orfrozenCut up 8 Pieces, (about3-3/4 lb without neckand giblets), USDAFoods Only, (Chickenpieces: 2 breast pieces,2 drumsticks, 2 thighswith back, 2 wings), One40 lb box = about 83servings

40 lb Box(fryingchicken)

83.00 1 serving = 1 wing(about 1.2 oz) OR 1drumstick (about 2oz) OR 1 thigh (about3.2 oz) OR 1 halfbreast (about 5.45oz) cooked meat withskin

1.30 1 box contains about 14chickens weighing about 3-3/4lb

CHICKEN, cannedChicken, cannedBoned poultry with broth

No. 2-1/2 Can(29 oz)

20.80 1 oz heated, drainedpoultry

4.90 1 No. 2-1/2 can = about 20.8oz heated, drained chickenmeat and skin

No. 2-1/2 Can(29 oz)

13.80 1-1/2 oz heated,drained poultry

7.30 1 No. 2-1/2 can = about 20.8oz heated, drained chickenmeat and skin

No. 2-1/2 Can(29 oz)

20.80 1.2 oz unheated,drained chickenprovides 1 oz cookedpoultry

4.90

No. 2-1/2 Can(29 oz)

13.80 1.8 oz unheated,drained chickenprovides 1-1/2 ozcooked poultry

7.30

Pound 11.50 1 oz heated, drainedpoultry

8.70

Pound 7.66 1-1/2 oz heated,drained poultry

13.10

Pound 11.50 1.2 oz unheated,drained chickenprovides 1 oz cookedpoultry

8.70

Pound 7.66 1.8 oz unheated,drained chickenprovides 1-1/2 ozcooked poultry

13.10

Chicken, cannedBoned, Solid pack

Pound 14.80 1/8 cup servingprovides about 1 ozcooked, drainedpoultry with skin





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CHICKEN, canned (continued)Chicken, cannedBoned

50 oz Can 46.50 1 oz heated, drainedpoultry

2.20 50 oz can = about 46.5 ozheated, drained chicken meatwith skin

50 oz Can 31.00 1-1/2 oz heated,drained poultry

3.30 50 oz can = about 46.5 ozheated, drained chicken meatwith skin

No. 2-1/2 Can(29 oz)

26.30 1 oz heated poultry 3.90 1 No. 2-1/2 can = about 26.3oz heated, drained chickenmeat with skin

No. 2-1/2 Can(29 oz)

17.50 1-1/2 oz heatedpoultry

5.80 1 No. 2-1/2 can = about 26.3oz heated, drained chickenmeat with skin

Pound 14.70 1 oz heated poultry 6.90 1 lb AP = 0.92 lb heated,drained chicken meat with skin

Pound 9.81 1-1/2 oz heatedpoultry

10.20 1 lb AP = 0.92 lb heated,drained chicken meat with skin

CHICKEN, COOKED, frozenChicken, cooked,frozen, Diced or Pulledno skin, wing meat, neckmeat, giblet, or kidneys,Includes USDA Foods

Pound 16.00 1 oz cooked poultry 6.30 1 lb AP = 1.0 lb cookedchicken meat



40 lb Package 640.00 1 oz cooked poultry 0.16 1 lb AP = 1.0 lb cookedchicken meat

40 lb Package 426.60 1-1/2 oz cookedpoultry


Chicken, cooked,frozen, Whole, Cut up,Breaded8 Pieces, Breaded,(about 2-3/4 lb withoutneck and giblets),(Chicken pieces: 2breast pieces, 2drumsticks, 2 thighs withback, 2 wings), One 30lb box = about 66servings

30 lb Box (pre-cookedbreaded)

66.00 2 oz OR morecooked poultry withskin (1 serving= 1breast piece, OR 1drumstick and 1wing, OR 1 thigh withback)

1.60 1 box contains about 10chickens weighing 2-1/2 to 3-3/4 lb

CHICKEN PRODUCTS, canned or frozenChicken Products,Chicken a La King²⁰˒²¹

Pound 2.30 3/4 cup servingprovides about 1.3 ozcooked poultry


Chicken Products,Chicken Barbeque,Minced²⁰˒²¹



Chicken Products,Chicken Chili²⁰˒²¹






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CHICKEN PRODUCTS, canned or frozen (continued)Chicken Products,Chicken Chili withBeans²⁰˒²¹

Pound 2.62 2/3 cup servingprovides about 1 ozcooked meat


Chicken Products,Chicken Hash²⁰˒²¹



Chicken Products,Chicken Salad²⁰˒²¹

Pound 3.46 1/2 cup servingprovides about 1.1 ozcooked poultry withskin


Chicken Products,Chicken with Gravy²⁰˒²¹



Chicken Products,Chicken with Noodles orDumplings²⁰˒²¹

Pound 1.70 1 cup servingprovides about 1.4 ozcooked poultry


Chicken Products,Creamed Chicken²⁰˒²¹



EGGSEggs, Shell Eggs,fresh²²˒²³Large, Whole

Dozen (24 oz) 12.00 1 large egg provides2 oz meat alternate

8.40 1 qt (34 oz) = about 19 largewhole eggs, or 29 whites, or 57yolks

Dozen (24 oz) 24.00 1/2 large eggprovides 1 oz meatalternate

4.20 1 qt (34 oz) = about 19 largewhole eggs, or 29 whites, or 57yolks

Eggs, Frozen WholeEggsPasteurized, IncludesUSDA Foods

5 lb Package 45.00 1 large egg provides2 oz meat alternate

2.30 1 lb frozen = about 1-7/8 cups(9 large eggs)

5 lb Package 90.00 1/2 large eggprovides 1 oz meatalternate


Pound 9.00 1 large egg provides2 oz meat alternate


Pound 18.00 1/2 large eggprovides 1 oz meatalternate


Eggs, Dried WholeEggs²⁴

No. 10 Can(48 oz)

96.00 1 large egg provides2 oz meat alternate

1.10 1 lb AP = about 5-1/3 cupsdried eggs; 2 cups (6 oz) driedeggs and 2 cups water = 1dozen large eggs

No. 10 Can(48 oz)

192.00 1/2 large eggprovides 1 oz meatalternate


Pound 32.00 1 large egg provides2 oz meat alternate





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EGGS (continued)Eggs, Dried WholeEggs²

Pound 64.00 1/2 large eggprovides 1 oz meatalternate


FRANKFURTERS, BOLOGNABologna²⁵˒²⁶ Pound 16.00 1 oz serving 6.30

Frankfurters²⁵˒²⁶8 per Pound

Pound 8.00 2 oz frankfurter 12.50

Frankfurters²⁵˒²⁶10 per Pound

Pound 10.00 1.6 oz frankfurter 10.00

Knockwurst²⁵˒²⁶ Pound 16.00 1 oz serving 6.30

Vienna Sausage²⁵˒²⁶ Pound(drainedweight)

16.00 1 oz serving 6.30

GAME, fresh or frozenGame, Buffalo²⁷Ground


8.70 1 lb AP = 0.72 lb cooked,drained lean buffalo


13.10 1 lb AP = 0.72 lb cooked,drained lean buffalo

Game, Goat²⁷Roast


12.50 1 lb AP = 0.50 lb cooked,trimmed, sliced lean goat


18.80 1 lb AP = 0.50 lb cooked,trimmed, sliced lean goat

Game, Ostrich²⁷Medallions


9.00 1 lb AP = 0.70 lb cooked leanostrich


13.50 1 lb AP = 0.70 lb cooked leanostrich

Game, Venison (Deer)²⁷Ground, (Like IMPS#996)


8.70 1 lb AP = 0.72 lb cooked,drained lean venison


13.10 1 lb AP = 0.72 lb cooked,drained lean venison

LAMB, CHOPS, fresh or frozenLamb, Chops, fresh orfrozenShoulder chops, Withbone


13.60 1 lb AP = 0.46 lb cooked, leanlamb


20.50 1 lb AP = 0.46 lb cooked, leanlamb

LAMB, GROUND, frozenLamb, Ground, frozen Pound 10.20 1 oz cooked lean

meat9.90 1 lb AP = 0.64 lb cooked,

drained lean lamb


14.70 1 lb AP = 0.64 lb cooked,drained lean lamb




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LAMB, LEG ROAST, fresh or frozenLamb, Leg Roast, freshor frozenWithout bone


10.30 1 lb AP = 0.61 lb cooked leanlamb



LAMB, SHOULDER ROAST, fresh or frozenLamb, Shoulder Roast,fresh or frozenWithout bone





LAMB, STEW MEAT, fresh or frozenLamb, Stew Meat, freshor frozenWithout bone





LENTILSLentils, dry Pound 29.60 1/4 cup cooked

lentils3.40 1 lb = about 2-3/8 cups dry

Pound 19.70 3/8 cup cookedlentils

5.10 1 lb = about 2-3/8 cups dry

NUTS: TREE NUTS and OTHER NUTS, shelledTree Nuts, Almonds²⁸Includes USDA Foods

Pound 16.00 1 oz nuts 6.30 1 lb = about 3-1/2 cupschopped almonds

2 lb Package 32.00 1 oz nuts 3.20 1 lb = about 3-1/2 cupschopped almonds

25 lb Package 400.00 1 oz nuts 0.25 1 lb = about 3-1/2 cupschopped almonds

Tree Nuts, Brazil nuts²⁸ Pound 16.00 1 oz nuts 6.30 1 lb = about 3-1/4 cups wholeBrazil nuts

Tree Nuts, Cashewnuts²⁸

Pound 16.00 1 oz nuts 6.30 1 lb = about 3-1/3 cupscashews nuts, whole or halves

Tree Nuts, Filberts(Hazelnuts)²⁸

Pound 16.00 1 oz nuts 6.30 1 lb = about 4 cups choppedfilberts

Tree Nuts, Macadamianuts²⁸

Pound 16.00 1 oz nuts 6.30 1 lb = about 3-1/3 cups wholemacadamia nuts

Tree Nuts, Pecans²⁸ Pound 16.00 1 oz nuts 6.30 1 lb = about 3-3/4 cupschopped pecans

Tree Nuts, Pine nuts(Pinyons)²⁸

Pound 16.00 1 oz nuts 6.30 1 lb = about 2-7/8 cups wholepine nuts

Tree Nuts, Pistachionuts²⁸

Pound 16.00 1 oz nuts 6.30 1 lb = about 3-1/2 cupspistachio nuts

Tree Nuts, Walnuts²⁸Black

Pound 16.00 1 oz nuts 6.30 1 lb = about 3-5/8 cupschopped black walnuts




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NUTS: TREE NUTS and OTHER NUTS, shelled (continued)Tree Nuts, Walnuts²⁸English, Includes USDAFoods

Pound 16.00 1 oz nuts 6.30 1 lb = about 3-3/4 cups piecesEnglish walnuts

30 lb Package 480.00 1 oz nuts 0.21 1 lb = about 3-3/4 cups piecesEnglish walnuts

Other Nuts, Peanutgranules²⁸

Pound 16.00 1 oz nuts 6.30 1 lb = about 3-1/4 cups peanutgranules

Other Nuts, Peanuts²⁸Includes USDA Foods

No. 10 Can(64 oz)

64.00 1 oz nuts 1.60 1 No. 10 can = about 12 cupsroasted peanuts

Pound 16.00 1 oz nuts 6.30 1 lb = about 3 cups wholepeanuts

12 oz Can 12.00 1 oz nuts 8.40

Other Nuts, Peanuts²⁸ Pound 16.00 1 oz nuts 6.30 1 lb = about 4-1/4 cups wholesoy nuts

PEANUT BUTTER and OTHER NUT or SEED BUTTERSAlmond butter, Cashewnut butter, Peanutbutter, Reduced fatpeanut butter, Sesameseed butter, Soy nutbutter, Sunflower seedbutterIncludes USDA Foods,peanut butter andSunflower seed butter

No. 10 Can(108 oz)

97.50 2 tablespoonsnut/seed butterprovides 1 oz meatalternate

1.10 2 Tbsp = about 1.1 oz nut/seedbutter

No. 10 Can(108 oz)

65.00 3 tablespoonsnut/seed butterprovides 1-1/2 ozmeat alternate


32 ozContainer

28.80 2 tablespoonsnut/seed butterprovides 1 oz meatalternate


32 ozContainer

19.20 3 tablespoonsnut/seed butterprovides 1-1/2 ozmeat alternate


Pound 14.40 2 tablespoonsnut/seed butterprovides 1 oz meatalternate


Pound 9.62 3 tablespoonsnut/seed butterprovides 1-1/2 ozmeat alternate


PEASPeas, drySplit

Pound 23.10 1/4 cup cooked peas 4.40 1 lb dry = about 2-1/4 cups drypeas





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PEAS (continued)Peas, dryWhole



PEA SOUPPea Soup, dry peas,cannedCondensed, (1 partsoup to 1 part water),Includes Cream of peasoup

No. 3 Cylinder(50 oz)

23.00 1/2 cup reconstitutedprovides 1/4 cupcooked peas


Pound 7.30 1/2 cup reconstitutedprovides 1/4 cupcooked peas


Pea Soup, dry peas,cannedReady-to-serve

8 oz Can 1.00 1 cup servingprovides 1/2 cupcooked peas

100.00

PORK, GROUND, fresh or frozenPork, Ground, fresh orfrozenno more than 30% fat,Market Style²⁹, (LikeIMPS #496)





Pork, Ground, fresh orfrozen³⁰no more than 26% fat,(Like IMPS #496)










Pork, Ground, fresh orfrozen³⁰no more than 20% fat,Includes USDA Foods,(Like IMPS #496)













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PORK, GROUND, fresh or frozen (continued)Pork, Ground, fresh orfrozen³⁰no more than 10% fat,(Like IMPS #496)





PORK, HEART, fresh or frozenPork, Heart, fresh orfrozenTrimmed


11.00 1 lb AP = 0.57 lb cooked porkheart


16.50 1 lb AP = 0.57 lb cooked porkheart

Pork, Heart, fresh orfrozenUntrimmed


12.30 1 lb AP = 0.51 lb cooked,trimmed pork heart


18.40 1 lb AP = 0.51 lb cooked,trimmed pork heart

PORK LEG (FRESH HAM), fresh or frozenPork Leg (Fresh Ham),fresh or frozenShort shank, With bone,(Like IMPS #401A)


13.90 1 lb AP = 0.45 lb cooked,trimmed, boned, sliced leanmeat



Pork Leg (Fresh Ham),fresh or frozenOutside, Roast, Withoutbone, Practically-free-of-fat, (Like IMPS #402E),Includes USDA Foods





Pork Leg (Fresh Ham),fresh or frozenInside roast, Withoutbone, Practically-free-of-fat, (Like IMPS #402F),Includes USDA Foods





Pork Leg (Fresh Ham),fresh or frozenPork leg tip, Withoutbone, Practically-free-of-fat, (Like IMPS #402H)








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PORK LIVER, fresh or frozenPork Liver, fresh orfrozenWhole, Untrimmed,(Like IMPS #710)


8.10 1 lb AP = 0.78 lb cooked,trimmed, sliced pork liver


12.10 1 lb AP = 0.78 lb cooked,trimmed, sliced pork liver

PORK LOIN CHOPS, fresh or frozenPork Loin Chops, freshor frozenWith bone, 1/4-inch trim





Pork Loin Chops, freshor frozenWithout bone, 1/4-inchtrim, (Like IMPS #1413)





Pork Loin Chops, freshor frozenWithout bone,Practically-free-of-fat,(Like IMPS #1413)





PORK LOIN END CHOPS, fresh or frozenPork Loin End Chops,fresh or frozenWith bone, 1/4-inch trim,(Like IMPS #1410B)


17.90 1 lb AP = 0.35 lb cooked,trimmed, boned sliced leanmeat


26.90 1 lb AP = 0.35 lb cooked,trimmed, boned sliced leanmeat

Pork Loin End Chops,fresh or frozenWith bone, Practically-free-of-fat, (Like IMPS#1410B)


15.30 1 lb AP = 0.41 lb cooked,boned, trimmed, sliced leanmeat



Pork Loin End Chops,fresh or frozenWithout bone, 1/4-inchtrim, (Like IMPS#1413B)








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PORK LOIN END CHOPS, fresh or frozen (continued)Pork Loin End Chops,fresh or frozenWithout bone,Practically-free-of-fat,(Like IMPS #1413B)





PORK LOIN ROAST, fresh or frozenPork Loin Roast, freshor frozenWith bone, 1/4-inch trim,(Like IMPS #410)





Pork Loin Roast, freshor frozenWithout bone, 1/4-inchtrim, (Like IMPS #413)





Pork Loin Roast, freshor frozenWithout bone,Practically-free-of-fat,(Like IMPS #413)





Pork Loin Roast, freshor frozenCenter cut, 11 Ribs,With bone, 1/4-inch trim,(Like IMPS #412C)



Pork Loin Roast, freshor frozenCenter cut, 11 Ribs,With bone, 1/4-inch trim,(Like IMPS #412C)



Pork Loin Roast, freshor frozenCenter cut, 11 Ribs,With bone, Practically-free-of-fat, (Like IMPS#412C)





Pork Loin Roast, freshor frozenCenter cut, 11 Ribs,Without bone, 1/4-inchtrim, (Like IMPS #412E)






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PORK LOIN ROAST, fresh or frozen (continued)Pork Loin Roast, freshor frozenCenter cut, 11 Ribs,Without bone, 1/4-inchtrim, (Like IMPS #412E)



PORK SAUSAGE, fresh or frozenPork Sausage, fresh orfrozenBulk, Link, or Patty,Market Style³¹, Raw





Pork Sausage, fresh orfrozenItalian style³², no morethan 35% fat, (3% watermaximum), Raw, (LikeIMPS #818)


10.10 1 lb AP = 0.62 lb cooked,drained Italian sausage


15.20 1 lb AP = 0.62 lb cooked,drained Italian sausage

PORK SHOULDER, BOSTON BUTT, fresh or frozenPork Shoulder, BostonButt, fresh or frozenWith bone, 1/4-inch trim,(Like IMPS #406)





Pork Shoulder, BostonButt, fresh or frozenWithout bone, 1/4-inchtrim, (Like IMPS #406A)





PORK SHOULDER, PICNIC, fresh or frozenPork Shoulder, Picnic,fresh or frozenWith Bone, 1/4-inch trim,(Like IMPS #405)





Pork Shoulder, Picnic,fresh or frozenWithout bone, 1/4-inchtrim, (Like IMPS #405A),Includes USDA Foods








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PORK SHOULDER, PICNIC, fresh or frozen (continued)Pork Shoulder, Picnic,fresh or frozenCushion, Without bone,Practically-free-of-fat,(Like IMPS #405B)





PORK SIRLOIN, ROAST, fresh or frozenPork Sirloin Roast, freshor frozenWithout bone, 1/4-inchtrim, (Like IMPS #414A)





Pork Sirloin Roast, freshor frozenWithout bone,Practically-free-of-fat,(Like IMPS #414A)





PORK SPARERIBS, fresh or frozenPork Spareribs, fresh orfrozen





PORK STEAK, fresh or frozenPork Steak, fresh orfrozenCubed, (Like IMPS#1400)

Pound 5.16 3.1 oz raw steakwhen cookedprovides 2 oz cookedlean meat


Pound 3.40 4.7 oz raw steakwhen cookedprovides 3 oz cookedlean meat






Pork Steak, fresh orfrozenFlaked and Formed, 4oz raw steaks, (LikeIMPS #1438)

Pound 4.00 4 oz raw steak whencooked provides 2.7oz cooked lean meat





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PORK STEW MEAT, fresh or frozenPork Stew Meat, freshor frozenComposite of trimmedretail cuts, Withoutbone, 1/4-inch trim,(Like IMPS #435A)


10.80 1 lb AP = 0.58 lb cooked,trimmed, drained lean meat


16.20 1 lb AP = 0.58 lb cooked,trimmed, drained lean meat

PORK STOMACH (MAWS), fresh or frozenPork Stomach (Maws),fresh or frozenScalded, (Like IMPS#729)


8.90 1 lb AP = 0.71 lb cooked,drained pork stomach


13.30 1 lb AP = 0.71 lb cooked,drained pork stomach

PORK, MILD CURED, Ready-to-cook, chilled or frozenPork, Mild Cured,Ready-to-cook, chilledor frozen, Canadianbacon³³





Pork, Mild Cured,Ready-to-cook, chilledor frozen, Pork shoulder,Boston butt³³With bone





Pork, Mild Cured,Ready-to-cook, chilledor frozen, Pork shoulder,Boston butt³³Without bone





Pork, Mild Cured,Ready-to-cook, chilledor frozen, Pork shoulder,Picnic³³With bone





Pork, Mild Cured,Ready-to-cook, chilledor frozen, Pork shoulder,Picnic³³Without bone








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PORK, MILD CURED, Ready-to-cook, chilled or frozen (continued)Pork, Mild Cured,Ready-to-cook, chilledor frozen, Ham³³Without bone





PORK, MILD CURED, Fully Cooked, chilled or frozenPork, Mild Cured, FullyCooked, chilled orfrozen, Ham, Withnatural juices³³Boiled, Without bone,(Like IMPS #508 StyleB)

Pound 14.20 1.12 oz ham withnatural juicesprovides 1 oz cookedlean meat

7.00 1 lb AP = 0.90 lb cooked leanmeat (Protein Fat Free value of18.5)

Pound 9.58 1.67 oz ham withnatural juicesprovides 1-1/2 ozcooked lean meat


Pork, Mild Cured, FullyCooked, chilled orfrozen, Ham, Withnatural juices³³Smoked, Without bone,(Like IMPS #509 StyleB)

Pound 14.20 1.12 oz ham withnatural juicesprovides 1 oz cookedlean meat


Pound 9.58 1.67 oz ham withnatural juicesprovides 1-1/2 ozcooked lean meat


Pork, Mild Cured, FullyCooked, chilled orfrozen, Ham, Wateradded³³˒³⁴Smoked, Rolled Fullycooked, (Like IMPS#505 Style C), IncludesUSDA Foods

Pound 13.10 1.22 oz ham wateradded provides 1 ozcooked lean meat


Pound 8.74 1.83 oz ham wateradded provides 1-1/2oz cooked lean meat


Pork, Mild Cured, FullyCooked, chilled orfrozen, Ham, Wateradded³³˒³⁴Boiled, Without bone,(Like IMPS #508 StyleC)

Pound 13.10 1.22 oz ham wateradded provides 1 ozcooked lean meat


Pound 8.74 1.83 oz ham wateradded provides 1-1/2oz cooked lean meat





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PORK, MILD CURED, Fully Cooked, chilled or frozen (continued)Pork, Mild Cured, FullyCooked, chilled orfrozen, Pork ShoulderBoston butt, Wateradded³³˒³⁴Without bone, Smoked,Special, (Like IMPS#531 Style C)

Pound 11.50 1.39 oz cooked porkwater added provides1 oz cooked leanmeat

8.70 1 lb AP = 0.72 lb cooked porkshoulder water added (ProteinFat Free Value of 16.5)

Pound 7.61 2.1 oz cooked porkwater added provides1-1/2 oz cooked leanmeat

13.20 1 lb AP = 0.72 lb cooked porkshoulder water added (ProteinFat Free Value of 16.5)

PORK, MILD CURED, cannedPork, Mild Cured,canned, Ham³³

Pound 10.20 1 oz heated leanmeat


Pound 6.82 1-1/2 oz heated leanmeat


Pound 10.20 1.2 oz unheatedmeat provides 1 ozlean meat

9.90

Pound 6.82 1.8 oz unheatedmeat provides 1-1/2oz lean meat

14.70

PORK, CANNEDPork, cannedPork with NaturalJuices, Includes USDAFoods

No. 2-1/2 Can(29 oz)

14.70 1 oz heated, drainedlean meat

6.90 1 lb AP = 0.51 lb heated,drained pork

No. 2-1/2 Can(29 oz)

9.86 1-1/2 oz heated,drained lean meat


Pound 8.16 1 oz heated, drainedlean meat


Pound 5.44 1-1/2 oz heated,drained lean meat


Seafood, CLAMS, fresh, frozen or cannedSeafood, fresh or frozenClamsShucked, Drained

Pound 8.00 1 oz cooked clams 12.50 1 lb AP = 0.50 lb cooked clams

Seafood, fresh orfrozen, ClamsShucked, Drained

Pound 5.33 1-1/2 oz cookedclams

18.80 1 lb AP = 0.50 lb cooked clams

Seafood, fresh orfrozen, ClamsMinced

Pound 10.50 1 oz cooked clams 9.60 1 lb AP = 0.66 lb cooked clams

Pound 7.04 1-1/2 oz cookedclams

14.30 1 lb AP = 0.66 lb cooked clams

Seafood, canned, ClamsMinced

51 oz Can 19.30 1 oz heated, drainedclams

5.20 51 oz can = about 22.0 ozdrained, unheated clams

Seafood, canned, ClamsMinced

51 oz Can 12.80 1-1/2 oz heated,drained clams

7.90 51 oz can = about 22.0 ozdrained, unheated clams




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Seafood, CLAMS, fresh, frozen or canned (continued)Seafood, canned, ClamsMinced

7-1/2 oz Can 2.83 1 oz heated, drainedclams

35.40

7-1/2 oz Can 1.89 1-1/2 oz heated,drained clams

53.00

Seafood, CRAB, fresh or frozenSeafood, fresh orfrozen, CrabMeat, Cooked

Pound 15.50 1 oz heated crab 6.50 1 lb AP = 0.97 lb heated crabmeat

Pound 10.30 1-1/2 oz heated crab 9.80 1 lb AP = 0.97 lb heated crabmeat

Seafood, CRAWFISH, fresh or frozenSeafood, fresh, CrawfishWhole, In shell, Live

Pound 1.28 1 oz cooked crawfish 78.20 1 lb AP = 0.08 lb cooked,shelled crawfish tail meat

Pound 0.85 1-1/2 oz cookedcrawfish

117.70 1 lb AP = 0.08 lb cooked,shelled crawfish tail meat

Seafood, fresh orfrozen, CrawfishTail meat, Peeled andDeveined, Cooked

Pound 14.40 1 oz heated crawfish 7.00 1 lb AP = 0.90 lb heatedcrawfish tail meat

Seafood, fresh, CrawfishTail meat, Peeled andDeveined, Cooked

Pound 9.60 1-1/2 oz heatedcrawfish

10.50 1 lb AP = 0.90 lb heatedcrawfish tail meat

Seafood, FISH FILLETS and STEAKS, fresh or frozenSeafood, fresh orfrozen, Fish Fillets

Pound 11.20 1 oz cooked fish 9.00 1 lb AP = 0.70 lb cooked fish

Pound 7.46 1-1/2 oz cooked fish 13.50 1 lb AP = 0.70 lb cooked fish

Seafood, fresh orfrozen, Fish SteaksCross cut, With bone

Pound 10.50 1 oz cooked fish 9.60 1 lb AP = 0.66 lb cooked fish

Pound 7.04 1-1/2 oz cooked fish 14.30 1 lb AP = 0.66 lb cooked fish

Seafood, FISH PORTIONS, frozenSeafood, frozen, FishPortions³⁵Fried, battered, (45percent fish)³⁶, (Not fromminced fish), 3 ozportion

Pound 5.33 3 oz portion providesabout 1.1 oz cookedfish

18.80 1 lb AP = 0.37 lb cooked fish

Seafood, frozen, FishPortions³⁵Fried, battered, (45percent fish)³⁶, (Not fromminced fish), 2 ozportion






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Seafood, FISH PORTIONS, frozen (continued)Seafood, frozen, FishPortions³⁵Fried, breaded, (65percent fish)³⁷, (Not fromminced fish), 4 ozportion



Seafood, frozen, FishPortions³⁵Fried, breaded, (65percent fish)³⁷, (Not fromminced fish), 3 ozportion



Seafood, frozen, FishPortions³⁵Fried, breaded, (65percent fish)³⁷, (Not fromminced fish), 2 ozportion



Seafood, frozen, FishPortions³⁵Raw, breaded, (75percent fish)³⁸, (Not fromminced fish), 4 ozportion









Seafood, frozen, FishPortions³⁵Raw, unbreaded, (notfrom minced fish), 4 ozportion












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Seafood, FISH STICKS, frozenSeafood, frozen, FishSticks³⁵Fried, breaded, (60percent fish)³⁹, (Not fromminced fish), 1 oz stick

Pound 16.00 1 stick providesabout 1/2 oz cookedfish


Pound 8.00 2 sticks provideabout 1 oz cookedfish


Pound 5.33 3 sticks provideabout 1-1/2 ozcooked fish


Seafood, frozen, FishSticks³⁵Fried, breaded, (60percent fish)³⁹, (Not fromminced fish), 1 oz stick

Pound 4.00 4 sticks provideabout 2 oz cookedfish


Seafood, frozen, FishSticks³⁵Raw, breaded, (72percent fish), (Not fromminced fish), 1 oz stick

Pound 16.00 1 stick providesabout 0.6 oz cookedfish


Pound 8.00 2 sticks provideabout 1.1 oz cookedfish






Seafood, MACKEREL, chilled, frozen, or cannedSeafood, chilled orfrozen, MackerelSmoked, Cooked,Whole, Split, With Bone,With Skin

Pound 9.76 1 oz fish withoutbone or skin

10.30 1 lb AP = 0.61 lb deheaded,skinned, boned, mackerel

Pound 6.50 1-1/2 oz fish withoutbone or skin

15.40 1 lb AP = 0.61 lb deheaded,skinned, boned, mackerel

Seafood, canned,Mackerel

No. 300 Can(15 oz)

8.87 1 oz drained fish 11.30 1 No. 300 can = about 8-7/8 ozdrained, unheated mackerel

No. 300 Can(15 oz)

5.91 1-1/2 oz drained fish 17.00 1 No. 300 can = about 8-7/8 ozdrained, unheated mackerel

No. 300 Can(15 oz)

7.95 1 oz heated, drainedfish

12.60 1 No. 300 can = about 8-7/8 ozdrained, unheated mackerel

No. 300 Can(15 oz)

5.30 1-1/2 oz heated,drained fish

18.90 1 No. 300 can = about 8-7/8 ozdrained, unheated mackerel

Seafood, OYSTERS, fresh or frozenSeafood, fresh orfrozen, OystersShucked, Drained

Pound 8.00 1 oz cooked oysters 12.50 1 lb AP = 0.50 lb cookedoysters




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Seafood, OYSTERS, fresh or frozen (continued)Seafood, fresh orfrozen, OystersShucked, Drained

Pound 5.33 1-1/2 oz cookedoysters

18.80 1 lb AP = 0.50 lb cookedoysters

Seafood, SALMON, pouch pack or cannedSeafood, pouch pack,SalmonWithout bone, Withoutskin, Water-packed,Includes USDA Foods

Pound 13.70 1 oz drained fish 7.30 1 lb AP = 0.86 lb drainedsalmon

Pound 9.17 1-1/2 oz drained fish 11.00 1 lb AP = 0.86 lb drainedsalmon

4 lb Pouch 55.00 1 oz drained fish 1.90 1 lb AP = 0.86 lb drainedsalmon

4 lb Pouch 36.60 1-1/2 oz drained fish 2.80 1 lb AP = 0.86 lb drainedsalmon

Seafood, canned,SalmonPink

64 oz Can 48.00 1 oz heated fish 2.10 64 oz can = about 52.0 ozdrained, unheated pink salmon

64 oz Can 32.00 1-1/2 oz heated fish 3.20 64 oz can = about 52.0 ozdrained, unheated pink salmon

Seafood, canned,SalmonWater-packed, IncludesUSDA Foods

15-1/2 oz Can 11.60 1 oz heated fish 8.70 15-1/2 oz can = about 12-3/4oz drained, unheated salmonwith bones and skin

15-1/2 oz Can 7.73 1-1/2 oz heated fish 13.00 15-1/2 oz can = about 12-3/4oz drained, unheated salmonwith bones and skin

14-3/4 oz Can 9.09 1 oz heated fish 11.10 14-3/4 oz can = 10.0 ozdrained, unheated salmon withbones and skin

14-3/4 oz Can 6.06 1-1/2 oz heated fish 16.60 14-3/4 oz can = 10.0 ozdrained, unheated salmon withbones and skin

Seafood, SARDINES, cannedSeafood, canned,SardinesWhole

15 oz Can 13.20 1 oz sardines 7.60 15 oz can = about 13-1/4 ozdrained sardines

15 oz Can 8.80 1-1/2 oz sardines 11.40 15 oz can = about 13-1/4 ozdrained sardines

Seafood, SCALLOPS, frozenSeafood, frozen,Scallops

Pound 8.48 1 oz cooked scallops 11.80 1 lb AP = 0.53 lb cookedscallops

Pound 5.65 1-1/2 oz cookedscallops

17.70 1 lb AP = 0.53 lb cookedscallops




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Seafood, SHRIMP, fresh or frozenSeafood, fresh orfrozen, ShrimpIn shell, Deheaded,Undeveined

Pound 8.64 1 oz cooked shrimp 11.60 1 lb AP = 0.54 lb cookedshrimp

Pound 5.76 1-1/2 oz cookedshrimp

17.40 1 lb AP = 0.54 lb cookedshrimp

Seafood, fresh orfrozen, ShrimpPeeled, Undeveined,60/70 count/lb,(medium)




Seafood, fresh orfrozen, ShrimpPeeled, Deveined




Seafood, SHRIMP, COOKED, frozenSeafood, cooked,frozen, ShrimpPeeled, Deveined, Allsizes except for saladsize

Pound (frozen) 13.20 1 oz heated shrimp 7.60 1 lb AP = 0.83 lb thawed,ready-to-eat shrimp

Pound (frozen) 8.85 1-1/2 oz heatedshrimp

11.30 1 lb AP = 0.83 lb thawed,ready-to-eat shrimp

Pound(thawed)

16.00 1 oz heated shrimp 6.30 1 lb thawed = 1.00 lb ready-to-eat shrimp

Pound(thawed)

10.60 1-1/2 oz heatedshrimp

9.50 1 lb thawed = 1.00 lb ready-to-eat shrimp

Seafood, cooked,frozen, ShrimpPeeled, Deveined, orUndeveined, Salad size,(150-200 count/lb)

Pound (frozen) 12.80 1 oz heated shrimp 7.90 1 lb AP = 0.80 lb thawedshrimp

Pound (frozen) 8.53 1-1/2 oz heatedshrimp

11.80 1 lb AP = 0.80 lb thawedshrimp

Seafood, cooked,frozen, ShrimpPeeled, Deveined orUndeveined, Salad size,(150-200 count/lb)

Pound(thawed)

16.00 1 oz heated shrimp 6.30

Pound(thawed)

10.60 1-1/2 oz heatedshrimp

9.50

Seafood, SHRIMP, cannedSeafood, canned,Shrimp

13-1/4 oz Can(drainedweight)

13.20 1 oz shrimp 7.60 1 can = 13-1/4 oz drainedshrimp




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Seafood, SHRIMP, canned (continued)Seafood, canned,Shrimp

13-1/4 oz Can(drainedweight)

8.80 1-1/2 oz shrimp 11.40 1 can = 13-1/4 oz drainedshrimp

Seafood, SQUID, CALAMARI, frozenSeafood, frozen, Squid,CalamariRings only

Pound 10.70 1 oz cooked squid 9.40 1 lb AP = 0.67 lb cooked squid

Pound 7.14 1-1/2 oz cookedsquid

14.10 1 lb AP = 0.67 lb cooked squid

Seafood, TUNA, cannedSeafood, canned, TunaChunk style, Waterpacked, Includes USDAFoods

66-1/2 oz Can 51.20 1 oz drained tuna 2.00 66-1/2 oz can = about 51.2 ozdrained tuna

66-1/2 oz Can 34.10 1-1/2 oz drained tuna 3.00 66-1/2 oz can = about 51.2 ozdrained tuna

12 oz Can 10.50 1 oz drained tuna 9.60 12 oz can = about 10.5 ozdrained tuna

12 oz Can 7.00 1-1/2 oz drained tuna 14.30 12 oz can = about 10.5 ozdrained tuna



Seafood, canned, TunaSolid, Water packed

66-1/2 oz Can 50.50 1 oz drained tuna 2.00 66-1/2 oz can = about 50.5 ozdrained tuna

66-1/2 oz Can 33.60 1-1/2 oz drained tuna 3.00 66-1/2 oz can = about 50.5 ozdrained tuna





Seafood, canned, TunaGrated or Flake








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SEEDSSeeds⁴⁰, Pumpkin andSquashShelled

Pound 16.00 1 oz seeds 6.30 1 lb = about 2 cups pumpkin orsquash seeds

Seeds⁴⁰, Sesame Pound 16.00 1 oz seeds 6.30 1 lb = about 3-1/8 cupssesame seeds

Seeds⁴⁰, SunflowerShelled

Pound 16.00 1 oz seeds 6.30 1 lb = about 3-1/2 cupssunflower seeds

TOFUTofuCommercially-prepared

Pound 7.28 2.2 oz or 1/4 cupprovides 1 oz meatalternate

13.80

TURKEY, WHOLE, fresh or frozenTurkey, Whole, fresh orfrozenWithout Neck andGiblets, Includes USDAFoods

Pound 8.48 1 oz cooked turkeywith skin

11.80 1 lb AP = 0.53 lb cookedturkey with skin

Pound 5.65 1-1/2 oz cookedturkey with skin


Pound 7.52 1 oz cooked turkeywithout skin

13.30 1 lb AP = 0.47 lb cookedturkey without skin

Pound 5.01 1-1/2 oz cookedturkey without skin


Turkey, Whole, fresh orfrozenWith Neck and Giblets

Pound 7.68 1 oz cooked turkeywith skin withoutmeat from neck andgiblets

13.10 1 lb AP = 0.48 lb cookedturkey with skin without meatfrom neck and giblets

Pound 5.12 1-1/2 oz cookedturkey with skinwithout meat fromneck and giblets

19.60 1 lb AP = 0.48 lb cookedturkey with skin without meatfrom neck and giblets

Pound 6.72 1 oz cooked turkeywithout skin, giblets,and meat from neck

14.90 1 lb AP = 0.42 lb cookedturkey without skin, giblets andmeat from neck

Pound 4.48 1-1/2 oz cookedturkey without skin,giblets and meatfrom neck

22.40 1 lb AP = 0.42 lb cookedturkey without skin, giblets andmeat from neck

TURKEY PARTS, fresh or frozenTurkey parts, fresh orfrozen, Turkey BacksWith bone, Ready-to-cook












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TURKEY PARTS, fresh or frozen (continued)Turkey parts, fresh orfrozen, Turkey BreastsWhole or Halves, Withbone









Turkey parts, fresh orfrozen, TurkeyDrumsticksWith bone









Turkey parts, fresh orfrozen, Turkey HalvesWith bone









Turkey parts, fresh orfrozen, Turkey LegQuartersWith bone









Turkey parts, fresh orfrozen, Turkey NecksWith bone

Pound 7.68 1 oz cooked turkey 13.10 1 lb AP = 0.48 lb cookedturkey

Pound 5.12 1-1/2 oz cookedturkey

19.60 1 lb AP = 0.48 lb cookedturkey

Turkey parts, fresh orfrozen, Turkey ThighsWith bone








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TURKEY PARTS, fresh or frozen (continued)Pound 8.00 1 oz cooked turkey

without skin12.50 1 lb AP = 0.50 lb cooked

turkey without skin



Turkey parts, fresh orfrozen, Turkey WingsWith bone, Whole





TURKEY ROAST, frozenTurkey Roast, fresh orfrozen⁴¹Without bone, USDAFoods only





TURKEY, BONELESS, fresh or frozenTurkey, Boneless, freshor frozenWith skin in naturalproportions





TURKEY BURGERS, frozenTurkey Burgers, frozen100% ground turkey, 3oz raw weight, USDAFoods only

Pound 5.33 3 oz raw turkeyburger when cookedprovides 2 oz cookedturkey

18.80

6 lb Package 32.00 3 oz raw turkeyburger when cookedprovides 2 oz cookedturkey

3.20

TURKEY GIBLETS, fresh or frozenTurkey giblets, fresh orfrozen, Gizzards

Pound 9.12 1 oz cooked gizzards 11.00 1 lb AP = 0.57 lb cooked wholegizzards

Pound 6.08 1-1/2 oz cookedgizzards

16.50 1 lb AP = 0.57 lb cooked wholegizzards

Turkey giblets, fresh orfrozen, Hearts

Pound 9.12 1 oz cooked hearts 11.00 1 lb AP = 0.57 lb cookedhearts

Pound 6.08 1-1/2 oz cookedhearts

16.50 1 lb AP = 0.57 lb cookedhearts

Turkey giblets, fresh orfrozen, Livers

Pound 11.50 1 oz cooked livers 8.70 1 lb AP = 0.72 lb cooked livers

Pound 7.68 1-1/2 oz cookedlivers

13.10 1 lb AP = 0.72 lb cooked livers




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TURKEY, GROUND, fresh or frozenTurkey, Ground, fresh orfrozenWith skin in naturalproportions, IncludesUSDA Foods

Pound 11.20 1 oz cooked turkey 9.00 1 lb AP = 0.70 lb cooked,drained turkey


13.50 1 lb AP = 0.70 lb cooked,drained turkey

10 lb Package 112.00 1 oz cooked turkey 0.90 1 lb AP = 0.70 lb cooked,drained turkey

10 lb Package 74.60 1-1/2 oz cookedturkey

1.40 1 lb AP = 0.70 lb cooked,drained turkey

TURKEY, cannedTurkey, Canned, BonedTurkey





Turkey, Canned, BonedTurkeySolid Pack





Turkey, Canned, BonedTurkeyWith Broth





TURKEY, COOKED, frozenTurkey, cooked, frozen,Diced or PulledLight and dark meat innatural proportions, (noskin, wing meat, neckmeat, giblets or kidney)

Pound 16.00 1 oz cooked turkey 6.30 1 lb AP = 1.00 lb (about 2-3/4cups) cooked turkey


9.50 1 lb AP = 1.00 lb (about 2-3/4cups) cooked turkey

TURKEY HAM, Fully cooked, chilled or frozenTurkey Ham, fullycooked, chilled orfrozen⁴²

Pound 11.20 1.4 oz servingprovides 1 oz cookedturkey


Pound 7.46 2.1 oz servingprovides 1-1/2 ozcooked turkey


Turkey Ham, fullycooked, chilled orfrozen⁴²15% added ingredients,Includes USDA Foods

Pound 9.41 1.7 oz servingprovides 1 oz cookedturkey





AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



TURKEY HAM, Fully cooked, chilled or frozen (continued)Turkey Ham, fullycooked, chilled orfrozen²15% added ingredients,Includes USDA Foods

Pound 6.27 2.6 oz servingprovides 1-1/2 ozcooked turkey


TURKEY PRODUCTS, canned or frozenTurkey Products,Creamed Turkey⁴³˒⁴⁴

Pound 2.30 3/4 cup servingprovides about 1.3 ozcooked turkey


Turkey Products, TurkeyA La King⁴³˒⁴⁴



Turkey Products,Barbecue, minced⁴³˒⁴⁴



Turkey Products, TurkeyChili⁴³˒⁴⁴



Turkey Products, TurkeyChili with Beans⁴³˒⁴⁴

Pound 2.62 2/3 cup servingprovides about 1 ozcooked turkey


Turkey Products, TurkeyHash⁴³˒⁴⁴



Turkey Products, TurkeySalad⁴³˒⁴⁴



Turkey Products, Turkeywith Gravy⁴³˒⁴⁴

Pound 5.30 1/3 cup servingprovides about 1 ozcooked turkey


Turkey Products, Turkeywith Noodles orDumplings⁴³˒⁴⁴

Pound 1.70 1 cup servingprovides about 1.4 ozcooked turkey


VEAL, CUTLETS, fresh or frozenVeal, Cutlets, fresh orfrozenCutlets from leg, Withoutbone





VEAL, GROUND, fresh or frozenVeal, Ground, fresh orfrozenNo more than 16% fat





VEAL, HEART, fresh or frozenVeal, Heart, fresh orfrozenTrimmed


10.60 1 lb AP = 0.59 lb cooked heart




AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



VEAL, HEART, fresh or frozen (continued)Veal, Heart, fresh orfrozenTrimmed


15.90 1 lb AP = 0.59 lb cooked heart

VEAL, LIVER, fresh or frozenVeal, Liver, fresh orfrozenTrimmed





VEAL, ROAST, fresh or frozenVeal, Roast, fresh orfrozen, Chuck RoastWithout bone





Veal, Roast, fresh orfrozen, Leg RoastWithout bone





VEAL, STEAK, fresh or frozenVeal, Steak, fresh orfrozen, Flaked andformed4 oz raw weight, (LikeIMPS #1338)

Pound 4.00 4 oz raw steak whencooked provides 2.7oz cooked lean meat


Pound 11.00 1 oz cooked meat 9.10 1 lb AP = 0.69 lb cooked leanmeat

Pound 7.36 1-1/2 oz cookedmeat


VEAL, STEW MEAT, fresh or frozenVeal, Stew Meat, freshor frozenWithout bone





YOGURTYogurt, fresh⁴⁵Plain or Flavored,Sweetened orUnsweetened,Commercially-prepared,(includes Greek yogurt)

32 ozContainer

8.00 1/2 cup or 4 ozyogurt provides 1 ozmeat alternate

12.50

32 ozContainer

5.33 3/4 cup or 6 ozyogurt provides 1-1/2oz meat alternate

18.80




AP2. Purchase

Unit3. Servings

perPurchaseUnit, EP



YOGURT (continued)Yogurt, fresh⁴⁵Plain or Flavored,Sweetened orUnsweetened,Commercially-prepared,(Includes Greek yogurt)

32 ozContainer

4.00 1 cup or 8 ozprovides 2 oz meatalternate

25.00

4 oz Container 1.00 4 oz yogurt provides1 oz meat alternate

100.00

6 oz Container 1.00 6 oz yogurt provides1-1/2 oz meatalternate

100.00


100.00

Yogurt, soy⁴⁵Plain or Flavored,Sweetened orUnsweetened,Commercially-prepared

32 ozContainer


12.50

32 ozContainer


18.80

32 ozContainer

4.00 1 cup or 8 oz yogurtprovides 2 oz meatalternate

25.00

24 ozContainer


16.70

24 ozContainer


25.00

24 ozContainer

3.00 1 cup or 8 oz yogurtprovides 2 oz meatalternate

33.30


100.00

6 oz Container 1.00 6 oz yogurt provides1-1/2 oz meatalternate

100.00


100.00



Footnotes: Meats/Meat Alternates¹ Information about Alternate Protein Products (APP) can be found in 7 CFR Parts 210, 215, 220, 225, and 226.² Dehydrated pinto beans are whole dry beans that have been cooked and then dehydrated.³ Dehydrated refried beans are dry beans that have been cooked, mashed, and then dehydrated.⁴ Liquid from canned beans used to puree beans no additional liquid added.⁵ Pureed foods such as fruits and vegetables may contribute to meal pattern requirements, provided that the dish that containsthe pureed food also provides an adequate amount of recognizable, creditable fruits or vegetables. Additional informationregarding crediting pureed foods is available in Memo SP 10-2012 v.9.⁶ If you do not know the specific cut of beef chuck roast with bone you will purchase or have purchased, use the yield data givenfor “beef chuck roast, fresh or frozen, with bone, practically-free-of-fat” for a general purchasing yield. If possible, it is best toknow the specific cut of meat you are purchasing and use the appropriate yield data that more accurately reflects the number ofservings obtained for that particular cut of meat.⁷ If you do not know the specific cut of beef chuck roast without bone you will purchase or have purchased, use the yield datagiven for “beef chuck roast, fresh or frozen, without bone, practically-free-of-fat” for a general purchasing yield. If possible, it isbest to know the specific cut of meat you are purchasing and use the appropriate yield data that more accurately reflects thenumber of servings obtained for that particular cut of meat.⁸ Ground Beef, Market Style (no more than 30 percent fat) is based on USDA, FSIS standard as published in the Code ofFederal Regulations, Title 9, Part 319.15(a) chopped beef, ground beef.⁹ USDA recommends that the very young, the very old, and those with weakened immune systems not eat undercooked groundbeef. To be sure all bacteria are destroyed, cook meat loaf, meat balls, casseroles, hamburgers, and other dishes containingground beef to the temperature set by your local and State standards and check by using a thermometer.¹⁰ Ground Beef is based on USDA, FSIS standard as published in the Code of Federal Regulations, Title 9, Part 319.15(a)chopped beef, ground beef, but with maximum fat content as listed here.¹¹ If you do not know the specific cut of beef round roast without bone you will purchase or have purchased, use the yield datagiven for “beef round roast, fresh or frozen, without bone, 1/4-inch trim” for a general purchasing yield. If possible, it is best toknow the specific cut of meat you are purchasing and use the appropriate yield data that more accurately reflects the number ofservings obtained for that particular cut of meat.¹² “Beef Special Trim” is beef trimmings where each piece has a surface area on one side not less than 8 square inches and noless than 1/2-inch thick at any point.¹³ Based on USDA specification for beef with natural juices, canned.¹⁴ Yield data is based on the Food Buying Guide yield for raw beef stew meat, practically-free-of-fat.¹⁵ Purchasers of these products will need to ensure that the name of the food on the product label exactly matches the “AsPurchased” description in Column 1.¹⁶ Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food-based menu planning approaches and are not creditable toward meal pattern.¹⁷ Due to increased number of illnesses associated with Listeria monocytogenes, the Food and Drug Administration has advisedpregnant women, the elderly, and persons with weakened immune systems to not eat soft cheese such as Feta, Brie, andCamembert cheeses, blue-veined cheeses, and Mexican-style cheese such as “queso blanco fresco.”¹⁸ “Cheese Substitute”, “cheese food substitute”, and “cheese spread substitute” must meet the FDA Standard of Identity forsubstitute foods and be labeled as “Cheese Substitute”, “cheese food substitute”, or “cheese spread substitute.” The standardrequires that a “cheese substitute” is not nutritionally inferior to the standardized cheese for which it is substituting.¹⁹ If the average raw weights of the chicken parts are different from those stated, use the yield information in Column 6 todetermine cooked weight.²⁰ Yield data is based on minimum percent meat as required by FSIS Standard of Identity regulations found in 9 CFR.²¹ Purchasers of these products will need to ensure that the name of the food on the product label exactly matches the “AsPurchased” description in Column 1.²² For other sizes of eggs to use in place of large size eggs, multiply the number (or dozens or cases) of large eggs by a factoras follows: extra large size, 0.87; medium size, 1.14; small size, 1.35.


²³ The Food and Drug Administration (FDA) has issued a warning for the consumption of raw shell eggs. Susceptiblepopulations such as young children, pregnant women, the elderly, and those with compromised immune systems should avoideating raw, undercooked, or unpasteurized fresh eggs to avoid foodborne illness.²⁴ Quantities are for dried whole eggs. For blends and specialty egg products, use CN-labeled product or manufacturer’sdocumentation.²⁵ Includes meat and poultry products. Yields are based on products that do not contain meat or poultry byproducts, cereals,binders or extenders, except to include those products containing Alternate Protein Products (APP) within the limits specified in9 CFR 319.180(e) and meeting the requirements of Appendix A of 7 CFR 210, 220, 225, and 226. No other binders andextenders may be used in conjunction with the APP to receive the ounce per ounce crediting.²⁶ Due to increased number of illnesses associated with Listeria monocytogenes and the consumption of unheated hot dogs andluncheon meats, the Food and Drug Administration has advised pregnant women, the elderly, and persons with weakenedimmune systems to not eat hot dogs or luncheon meats unless they are reheated until steaming hot.²⁷ All game meat must be purchased from USDA inspected establishments, or State Meat and Poultry Inspection Programs.Uninspected game meat is not allowed to be served in FNS Child Nutrition Programs except when facilities, including schools,and sites operated by Indian tribes and tribal organizations, that primarily serve Indians accept donations of game meat (See SP42-2015, CACFP 19-2015, SFSP 21-2015: Service of Traditional Foods in Public Facilities).²⁸ Nuts and seeds are generally not recommended to be served to children ages 1-3 since they present a choking hazard. Ifserved, nuts and seeds should be finely minced.²⁹ Ground Pork, Market Style (no more than 30 percent fat) is based on USDA standard as referenced in FSIS Policy Book.Must comply with Code of Federal Regulations, Title 9, Part 319.15(a).³⁰ Ground Pork is based on USDA standard as referenced in FSIS Policy Book. Must comply with Code of Federal Regulations,Title 9, Part 319.15(a), but with maximum fat content as is listed here.³¹ Fresh Pork Sausage, Market Style (no more than 50 percent trimmable fat) is based on USDA, FSIS Standard as published inthe Code of Federal Regulations, Title 9, Part 319.141 Fresh Pork Sausage.³² Sausage, Italian, products (total fat content no more than 35 percent). May be made with Pork, Beef, and/or Veal, based onUSDA, FSIS Standard as published in the Code of Federal Regulations, Title 9, Part 319.145.³³ Purchasers of these products will need to ensure that the name of the food on the product labels exactly matches the “ AsPurchased” description in Column 1.³⁴ For products labeled “Ham and Water Products X% of weight is added ingredients” to be properly utilized in Child NutritionPrograms, you should either 1) purchase a CN labeled product or 2) take out the percent of added water/ingredients bymultiplying the finished weight by the percent added ingredients and then subtracting that amount from the finished weight,divide by the manufacturers cooking yield to obtain the raw weight of the product and then multiply the Food Buying Guide yieldfor the specific cut of pork used to process the product.³⁵ The fish portions and fish sticks provided in this guide are made using compressed fish fillet block (labeled as fish) whichprovides 0.78 lb cooked fish from 1 lb frozen fish block whereas compressed minced fish (labeled as minced fish) obtains 0.75lb cooked fish from 1 lb frozen minced fish block.³⁶ There is no standard for this product. It is recommended that you use products with CN labels or specify “FISH PORTIONS,FROZEN, FRIED, BATTERED (45 PERCENT) FISH” and request a Certificate of Inspection from the processor.³⁷ Fish Portions, Frozen, Fried, breaded is based on the National Oceanic and Atmospheric Administration’s (NOAA) FisheryProducts Inspection Manual 25 Part II Chapter 4, section 07 which specifies the product must contain a minimum of 65 percentfish.³⁸ Fish Portions, Frozen, Raw, Breaded is based on the NOAA’s Fishery Products Inspection Manual 25 Part II Chapter 4,section 05 which specifies the product must contain a minimum of 75 percent fish.³⁹ Fish Sticks, Frozen, Fried, Breaded is based on the National Oceanic and Atmospheric Administration’s (NOAA) FisheryProducts Inspection Manual 25 Part II Chapter 4, section 06 which specifies that the product must contain a minimum of 60percent fish.⁴⁰ Nuts and seeds are generally not recommended to be served to children ages 1-3 since they present a choking hazard. Ifserved, nuts and seeds should be finely minced.⁴¹ Turkey Roast, USDA Foods, frozen, is based on USDA Specification for Frozen Turkey Roast which contains a minimum of92.5 percent turkey.⁴² Turkey ham is based on USDA, FSIS Standard as published in the Code of Federal Regulations, Title 9, Part 381.171.⁴³ Yield data is based on minimum percent meat as required by FSIS Standard of Identity regulations found in 9 CFR.


⁴⁴ Purchasers of this product will need to ensure that the name of the food on the product label exactly matches the AsPurchased description in Column 1.⁴⁵ Creditable yogurt is defined in the Child Nutrition regulations under 7 CFR parts 210.2, 220.2(bb), 225.2, and 226.2.


food buying guide for child nutrition programs · participating in the national school lunch ......

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