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Brian Meier The Hardest Working Man In Foodservice Hanging Signs At The Pebble Beach Food And Wine
it could get given the circumstances. As I walked down the hall on my way to sit on a panel in front of something like 6 breakout groups throughout the day I ran into Brian Meier, Center of the Plate Specialist at US Foodservice San Francisco. Brian is one of the hardest working men in foodservice today. He is a protein evangelist spreading the good news about meat.
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Every slide on the CD is labeled with a Meat Buyers Guide (mbg) number. Click on it and see how, for example, a #189 whole Beef Tenderloin trims out to a series of 1190 tenderloin steaks. On and on it goes, a visual of yields, a pictoral of portions. Brian Meier is my hero.
Stay tuned as we pirate Brian's meat photo's to highlight our beef value cuts feature coming soon at Peninsula Foodnews!
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