Pat LaFrieda Meat Purveyors is a third-generation meat wholesaler based in North Bergen, New Jersey that specializes in dry-aged steaks and artisanal burger patties but also supplies selected cuts of beef, pork, poultry, veal, lamb and buffalo. The company provides meat for the “Black Label Burger” at Minetta Tavern, as well as other signature custom blends at New York City restaurants.
Started in 1922 by LaFrieda’s great-grandfather in Manhattan’s Meatpacking District, the company is known for supplying beef to the top restaurants in the city and country from Eleven Madison Park to The Beatrice Inn.
The technical wonders of the new facility are many, and include a multi-million-dollar hamburger processing system based upon German-designed auto-mixing machines, capable of producing hundreds of burgers and lbs. of chopped beef per minute. LaFrieda also now lays claim to the largest dry-aging operation in the country and perhaps the world, with space for hundreds of subprimal beef cuts. For storage, there is a state-of-the-art racking system with space for over 1,100 pallets of product and an internal remote movement system capable of shuttling 2,000 lbs. of beef or more at a time.
According to en.wikipedia.org; fsrmagazine.com. Source of photos: internet