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LCD-75-428 1 (1975-03-19)

handle is hein.gao/gaobaabee0001 and id is 1 raw text is: V• F',F' ItOLLI:R GLNERAl- OF THEF u~i r 'o STATES E * RELEASE B-167699 YAR t i The Honorable Vance Hartke LM097083 (i ~Unit.- States Senate Dear Senator Hartke: 0- September 5, 1974, :ou asked us to consider points raised in a constituent's letter, including (I) the rationale for the Department of Defense (DOD) decision to buy U.S. Department of Agriculture (USDA) .- Choice, instead of Good, beef for troops and (2) the reasons why the Army uses doctors of veterinary medicine as fooer inspectors and as dorestic animal veterinarians on military installations, instead of using less costly personnel. As .our office directed in September 1974, we are commenting only on DOD's decision to change beef grades.. Beginning July 1, 1974, DO switched to Choice beef for troop feeding to give troops the same qa'.,itv of beef eaten by the majority of the American pLblic, to rcduce cu:,r~laints of poor quality of meat products, and to lessen the pro 'abilicy that DOD would receive lov quality beef as a result of its competitive-bid procedures. DOD also said the price difference of only S0.035 to $0.0675 a pound between Good and Choice beef was another reason for the switch. DOD w11 pay higher prices for Choice beef without assurance that it will receive a coimensurate increase in value. The 50.055 to $0.0675 price difference applies to carcasses instead of the processed cuts bought ,or troop feeding. The difference in costs for processed cuts ranges from $0.25 to $0.45 a pound. On the basis of these oifferences and the volume of meat purchases for May 1974, DOD will spend $14 million more annually to buy Choice rather than Good beef. A DOD official told us that DOD originally estimated that the use of Choice beef would increase food costs by $9 million annually. BACKGROUND -/ The Defense Supply Agency's Defense Personnel Sroport Center, Philadelphia, Pennsylvania, buys all troop-issue beef. The Center buys four different cuts of beef for troop issue, including (1) grill steaks--rib eye,. top sirloin, butt, and loin strip, (2) swiss steak, (3) oven riasts--knuckle, inside round, eye of round, and outside roui.d, and (4) pot roasts--chuck roll (blade end), shoulder clod, and chuck roll (neck end). The Center also buys ground beef patties and Dulk ground beef. BEST DOCUMENT AVAILABLE LC-75-428 7 - 2 2 SE 1 : _: _ LI O-

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