A letter from theAmerican Lamb Board:
Hello chefs and restaurateurs,
The Colorado State University Center for Meat Safety & Quality are conducting a research project entitled “Preferences and Complaints associated with American Lamb Quality in Retail and Foodservice Markets.” This study has been funded in collaboration with the American Lamb Board. CSU researchers will be conducting face-to-face interviews with individuals that make lamb purchasing decisions for their respective entities to determine perceptions of American Lamb Quality.
If you are interested in defining the future of American Lamb through being a part of this research, CSU researchers will be at the National Restaurant Association Convention in Chicago this upcomingSaturdaytoTuesday. The interview will take approximately 30 minutes. If available, and you (or a colleague that makes lamb purchasing decisions) wish to be a valuable part of this project, please contact Travis Hoffman, Colorado State University, Center for Meat Safety & Quality via email at[email protected].
Thank you!
Posted by Meghan Ogilvie
