Specifications include, but are not limited to: A. Meat and Poultry. Meat and poultry must meet the following grade standards. Beef USDA A Choice or better Fowl USDA A Grade A or B Poultry Chicken (fryers) USDA A Grade A Turkey USDA A Grade A No pork is to be served. B. Cured Processed Meats. (Bologna, frankfurters, luncheon meat, salami, others) shall meet all applicable requirements for Food Safety and Quality standards for the product. No variety meats, fillers, extenders, non-fat milk solids or cereal shall be used. C. Non-Cured Meat Products. Meat shall not contain fillers and must be Grade A or better. Beef shall have a lean-to-fat ratio of at least eighty percent lean to twenty percent fat (80:20 lean-to-fat). For sausage patties, the maximum fat allowed is fifty percent (50%) by weight.