TITLE

Meaty matters

PUB. DATE
June 2008
SOURCE
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF5
SOURCE TYPE
Trade Publication
DOC. TYPE
Interview
ABSTRACT
An interview with John DaLoia, director of culinary and corporate executive chef at beef and pork products supplier Stampede Meat is presented. He talks about the trends he sees in the U.S. food service industry. He relates how his company can help food service operators make more cost-effective purchases. When asked about the cost-saving measures Stampede is working on, he reveals that it is experimenting with cuts that have recently been identified by the National Cattlemen's Beef Association.
ACCESSION #
35571907

 

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