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.
“it decreases the diners’ chances of contracting mad cow disease.”
Before I eat the cow, the cow was probably madder than hell because someone was killing him!