Podcast appearances and mentions of jamie schweid

Ground beef is the most commonly consumed form of beef in the US. This week, I visited with Jamie Schweid, President and CEO of Schweid & Sons, Inc., a 4th generation, family owned ground beef business. You can find Schweid & Sons burgers in store at Kroger and Publix, or in restaurants such as Five Guys, Fuddruckers and Cheesecake Factory. 

Schweid & Sons has focused on making great ground beef, and finding the best possible sources for it. As a result, their sales are up by about 12%, while sales of conventional ground beef have only risen by 2%. Why that is and how consumers are voting with their forks is the subject of this conversation.

Schweid & Sons has focused on making great ground beef, and finding the best possible sources for it. As a result, their sales are up by about 12%, while sales of conventional ground beef have only risen by 2%. Why that is and how consumers are voting with their forks is the subject of this conversation.

On this episode we talk pop up dinner prep, snow catering and does the weather really affect bussiness? We are also pleased to be joined by NY burger icon Jamie Schweid. At 36 Jamie Schweid is the President of Schweid and Sons, a family owned fourth generation ground beef purveyor. Jamie works along side his father David and brother Brad to bring "The very best burger" to consumers by offering a range of high quality ground beef blends. You like burgers, well Jamie is the man when it comes to them. We talk beef selection, how ground beef happened for his family, and what does it take to make the very best ground beef. Don't forget to follow Schweid and Sons on Social media @schweidanssons on Twitter and check out schweidandsons.com to find out how you can get some awesome burgers!

This week on All in the Industry, tune in as host Shari Bayer sits down with Jamie Schweid, fourth-generation owner of Schweid & Sons, a high-quality ground beef purveyor, supplying restaurants, grocers and special events.  Doing one thing really, really, really well has been in Jamie’s family business since 1978 when his father decided to swing focus from a family butcher shop to only ground beef.  Jamie shares details on the wide range of ground beef that Schweid & Sons produces, including custom blends, all-natural, wagyu, and Certified Angus, with the most popular being their Butcher’s Blend.  He stresses how imperative it is for a business to evolve with its consumer, and with the popularity of certain cuts, Schweid & Sons has adjusted their offered blends per customer.  Tune in for a great show featuring on site recordings from Shari’s time at the Newport Mansions Wine & Food Festival!  

If you eat burgers, chances are you’ve enjoyed one from Burger Maker. Their client list includes Five Guys, Cheesecake Factor, Fuddruckers and many many more. Born out of the Meatpacking District in NYC, Burger Maker’s family ownership is in its 4th generation of Meat experience. Beginning with slaughtering and fabrication cattle in the early 30’s in the 125th Street Market, they have evolved today to a purely specialized hamburger company. On a “ground”-breaking episode of What Doesn’t Kill You, Katy Keiffer chats with Executive Vice President of Burger Maker Jamie Schweid about all things beef related. From market demand to farming practices – get the inside scoop on the burger industry. This program was brought to you by The International Culinary Center. “The Australian beef supply is arguably as safe as the united states. It’s a very clean product. Almost all of the product there is grass-fed.” [15:00] “The custom blend movement is a small niche movement in the food world that gets a significant amount of publicity for the volume that’s being sold. A custom blend is a great product for a fine dining restaurant.” [17:00] “We have a record low inventory, sales are declining but more and more burger joints are opening. This is something down the road that could lead to a supply challenge.” [29:00] –Jamie Schweid on What Doesn’t Kill You

If you eat burgers, chances are you’ve enjoyed one from Burger Maker. Their client list includes Five Guys, Cheesecake Factor, Fuddruckers and many many more. Born out of the Meatpacking District in NYC, Burger Maker’s family ownership is in its 4th generation of Meat experience. Beginning with slaughtering and fabrication cattle in the early 30’s in the 125th Street Market, they have evolved today to a purely specialized hamburger company. On a “ground”-breaking episode of What Doesn’t Kill You, Katy Keiffer chats with Executive Vice President of Burger Maker Jamie Schweid about all things beef related. From market demand to farming practices – get the inside scoop on the burger industry. This program was brought to you by The International Culinary Center. “The Australian beef supply is arguably as safe as the united states. It’s a very clean product. Almost all of the product there is grass-fed.” [15:00] “The custom blend movement is a small niche movement in the food world that gets a significant amount of publicity for the volume that’s being sold. A custom blend is a great product for a fine dining restaurant.” [17:00] “We have a record low inventory, sales are declining but more and more burger joints are opening. This is something down the road that could lead to a supply challenge.” [29:00] –Jamie Schweid on What Doesn’t Kill You