Beef & Pork Procurement

Indiana University’s Dining & Hospitality division is seeking a qualified meat supplier to provide fresh, USDA‑compliant beef and pork products for its 29 campus dining locations. The contract covers a full‑service supply chain, including regular deliveries, temperature‑controlled transport, and integration with the university’s electronic inventory and invoicing systems. Sustainability, food‑safety certifications, and value‑added services such as menu development are emphasized. • Annual volume requirements: ~150,000 lb of beef (various cuts) and ~36,000 lb of pork across multiple cuts. • Delivery frequency: 3‑5 days per week, two‑day lead time, with standard delivery windows 6 a.m.–10 a.m. (optional extended window). • Must hold HACCP or equivalent certification, meet USDA/FDA/Indiana regulations, and provide documentation on sustainability practices; optional services include culinary support and analytics tools.