Pretty soon, college students served by Bon Appetit will be 25% less likely to be able to eat hamburgers, steaks and other evil cow products. What ever happened to letting consumer tastes dictate what to sell and keeping customers happy?
I’d have been in heaven if any University I’ve attended had a food service contract with any company approaching Bon Appetit’s level of food quality, and preparation quality.
Think of it this way, this is a list of FDA meat grades:
These are the official FDA meat quality grades:
* Prime — most tender and highest in fat
* Choice
* Select — the leanest grade commonly sold
* Standard
* Commercial
* Utility
* Cutter
* Canner
Right now most college campuses are using Standard grade. (FYI, Princeton uses Select, and I saw Choice there once.) If 25% of the meat is cut out from the menu, it decreases the diners’ chances of contracting mad cow disease.