Fresh Butchered Meat and Poultry and Associated Products (2026 - 2030)

Description

The purpose of this planned procurement is to establish a (closed) framework for the supply and distribution of fresh butchered meat and poultry (and associated products) to members and clients of TUCO Ltd (Universities, Colleges and the wider Public Sector). This procurement follows an Open Procedure under Procurement Act 2023. The duration of this (closed) framework is planned to be a maximum of 4 years. The annual spend through the (closed) Framework is estimated at £8 million. The total spend through the (closed) framework (over the maximum 4 years) is estimated at £32 million. The scope of products to be covered in the framework are as follows but not limited to: • Fresh Butchered Meat Pork, Lamb, Beef, Ox, Veal: Joints, cuts, fillets, carcasses & whole animals for catering courses • Game: Venison, Rabbit, Pheasant etc. • Sundries: e.g. Butchers String & nets • Processed meats: Haggis, Sausages, Black Pudding, Bacon, Gammon, Burgers, pre-prepared kebabs, Chorizo etc. • Pre-prepared items: Prepped, filled and coated meats (e.g. Chicken Kiev), Cooked Meats, Specialty pies, pâtés • Poultry: Chicken, Turkey, Duck; Poussin • Specialty Eggs: Duck and Quail • Religious options including: Halal and Kosher • Special Diets: Gluten free sausages etc. • Welfare options including but not limited to: Red Tractor, RSPCA Assured, Better Chicken Commitment, Organic, Higher Welfare, Welsh PGI etc Butchery Service where required: A small number of university members have their own farms / rear their own animals require a butchery service arrangement where bidders have the capacity and capability to administer the successful delivery of animals from member institution farms via an abattoir, or members’ choice (or abattoir) and cut to members’ specifications per animal. The level of service required would be detailed within any further competitions. This is a would like to have but not a strict requirement of the framework and all bidding suppliers will be asked whether they can provide this level of butchery service but will not be penalised if this is a service they cannot provide.