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Fresh Meat Supply

Open

International

Response Deadline12/01/2026, 10:00:00 AM UTC

Contract Overview

Solicitation details, issuing organization, response deadlines, documents, and interested companies for this government contract opportunity.

AI Contract Overview

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This subcontract opportunity with the University of York involves the supply and delivery of fresh meat products for various catering projects. The selected provider will be responsible for sourcing high-quality meat and ensuring safe transport using refrigerated vehicles that adhere to strict temperature controls. To ensure compliance with quality benchmarks, the provider must submit product samples for evaluation and maintain all necessary meat processing and safety certifications. The solicitation was posted on November 5, 2026, with a response deadline of December 1, 2026. Operating under NAICS code 424310, the contract focuses on maintaining rigorous safety standards and meeting specific sampling criteria to support the university's prime catering contractors.

General Info

Agency

University Of York

NAICS

424310 - Piece Goods, Notions, and Other Dry Goods Merchant Wholesalers

Place of Performance

GBR

Set-Aside

NONE

Documents

This scope was carved out of ocds-h6vhtk-07b401.

The full solicitation package (1 document), including the RFP, is on the prime solicitation, not on this scope.

View the prime solicitation

University of York Ambient, Chilled, Frozen, Fresh Meat and Non-Food

AI Contract Breakdown

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Timeline

PostedNov 5

subcontract

Response DeadlineDec 1

Submission deadline

Response Deadline

12/01/2026, 10:00:00 AM UTCin 26 days

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Organization & Contact Information

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AgencyUniversity Of York

ContactsNo contacts available

OfficeN/A

Organization / AgencyUniversity Of York

Office AddressN/A

ContactsNo contact information available

Full Description

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Supplies fresh meat products for prime contractors on University of York catering projects. Sources and delivers fresh meat using refrigerated transport vehicles while maintaining strict temperature controls. Provides product samples for quality evaluation per award criteria. Requires meat processing and safety certifications. Delivers fresh meat products meeting sampling quality benchmarks.

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