Podcast appearances and mentions of pat lafrieda

奶昔大哥紫色座位、台灣日大拜拜、Pat LaFrieda's 牛排堡、Shake Shack 和中外野大螢幕「背面」，紐約私房景點：Tudor City 和羅斯福島。 — 2025 端午連假 東北名人堂朝聖團 日期：2025/5/29-6/7，共 11 天 詳細行程 & 報名表單：https://bit.ly/2025-east-coast-may-baseball-tour 2025 暑假 國聯西區優勝團 日期：2025/7/4-7/14，共 11 天 詳細行程 & 報名表單：https://bit.ly/2025-west-coast-july-baseball-tour

52:10- Joseph diGenova, former U.S. Attorney for the District of ColumbiaTopic: Judge agrees to dismiss the 2020 election interference case1:04:20- Joseph Apicella, Executive Vice President of MacQuesten DevelopmentTopic: Celebrating Yonkers1:13:05- K.T. McFarland, Former Trump Deputy National Security Advisor and the author of "Revolution: Trump, Washington and 'We The People'”Topic: Possibility of a peace agreement between Russia and Ukraine1:26:58- Councilman Robert Holden, Democratic City Councilman from QueensTopic: Call to repeal sanctuary policy laws, the alleged serial stabber, Jessica Tisch swearing in as NYPD Commissioner1:34:48- Pat LaFrieda, the third-generation owner of Pat LaFrieda Meat Purveyors and the author of "Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry"Topic: LaFrieda Meats for Thanksgiving 1:50:30- Steve Forbes, Chairman and Editor-in-Chief at Forbes Media & the co-author of "Inflation: What It Is, Why It's Bad, and How to Fix It"Topic: Possible tariffs on Mexico and Canada, Trump's Treasury Secretary pick2:03:22- Robert Greenway, Director of the Center for National Defense at The Heritage Foundation, Former Deputy Assistant to the President and Senior Director for the Middle East and North Africa in the Trump administration, and principal architect of the Abraham AccordsTopic: Israel-Hezbollah ceasefire talks2:11:53- John O'Hurley, actor and television host best remembered for his role as J. Peterman on "Seinfeld"Topic: Hosting the 23rd Annual National Dog Show on NBC on Thanksgiving DaySee omnystudio.com/listener for privacy information.

He's a cut above the rest. Our hosts Chefs Brian and Paul are joined by Pat LaFrieda, renowned butcher and owner of Pat LaFrieda Meat Purveyors, to react to Guga Foods dry aging different grade steaks. ORDER YOUR “SYWGF DEMONETIZED" TEE! https://downrightmerch.com/collections/chef-brian-tsao/products/chef-brian-tsao-sywgf-demonetized-t-shirt Bring on the demonetized strike baby! Our hosts Chefs Brian and Paul react to Frenchy's king of the burgers face-off against Bobby Flay. SEND US CLIPS soyouwannagetfat@gmail.com PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG MERCH https://downrightmerchinc.com/collections/chef-brian-tsao FOLLOW US ON SOCIAL MEDIA https://www.instagram.com/sywgfpodcast https://twitter.com/sywgfpodcast https://www.tiktok.com/@sywgfpodcast https://www.facebook.com/SYWGFpodcast FOLLOW CHEF BRIAN TSAO! Instagram https://www.instagram.com/chefbriantsao Facebook https://www.facebook.com/ChefBrianTsao Twitter https://twitter.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul https://www.instagram.com/lerivagenyc https://shop.lerivagenyc.com VISIT THE WEBSITE! https://soyouwannagetfat.com/ Follow Mission Sandwich Social https://www.instagram.com/missionsandwich/ Executive Producer: Madelyn Grimes / YEA Media Group Editor: Joshua Burns / YEA Media Group Learn more about your ad choices. Visit megaphone.fm/adchoices

Gio is worried about the future of the NFL after seeing the new kickoff rule in action last night. He has become the old man grumbling that he used to mock. Is this just the tip of the iceberg? Boomer says no. Gio thinks this is a more radical rule change than anything he's seen, including the ghost runner in extra innings. Boomer thinks the rule will lead to more offense and maybe more kicker injuries. Jerry is here for his first update and has the play-by-play call of the riveting first kickoff with the new rule. Adam Schein is all-in on Caleb Williams and the Bears winning a Super Bowl within five years. Boomer says the Cowboys have no choice but to pay Dak Prescott, who has earned a big contract. Paul Blackburn will make his Mets debut tonight. Feel the excitement. Pat LaFrieda joined Evan & Tiki and made a comment about men eating his meat. Did he know what he was saying or was it a happy accident? In the final segment of the hour, Gio tells us that Jordan Davis had Caitlin Clark on stage with him last night. We take some credit for helping launch his career with the boat party. Danielle McCartan left us a diffuser after last weekend's studio spill.

Hour 1 Gio is worried about the future of the NFL after seeing the new kickoff rule in action last night. He has become the old man grumbling that he used to mock. Is this just the tip of the iceberg? Boomer says no. Gio thinks this is a more radical rule change than anything he's seen, including the ghost runner in extra innings. Boomer thinks the rule will lead to more offense and maybe more kicker injuries. Jerry is here for his first update and has the play-by-play call of the riveting first kickoff with the new rule. Adam Schein is all-in on Caleb Williams and the Bears winning a Super Bowl within five years. Boomer says the Cowboys have no choice but to pay Dak Prescott, who has earned a big contract. Paul Blackburn will make his Mets debut tonight. Feel the excitement. Pat LaFrieda joined Evan & Tiki and made a comment about men eating his meat. Did he know what he was saying or was it a happy accident? In the final segment of the hour, Gio tells us that Jordan Davis had Caitlin Clark on stage with him last night. We take some credit for helping launch his career with the boat party. Danielle McCartan left us a diffuser after last weekend's studio spill. Hour 2 Boomer wonders what Anthony Rizzo's role will be if/when he returns from the injured list. Gio thinks he will be a part-time player. The Yankees have some questions but Gio says the biggest one is will they hit in the postseason. Boomer reminds Gio that he predicted Christan Scott's injury. He says the same thing about every young pitcher. After yesterday's show we learned that Imane Khelif is not transgender. She was born a woman with a genetic condition that led to her not meeting certain eligibility requirements. Jerry is back for an update but first Gio has us guess which headline is real.It's another stumper as Boomer and Jerry can't believe a man inserted a 26 inch eel up his anus. Scottie Scheffler gave a very Jerry-like quote about life ending and being forgotten. Amani Toomer ripped Caleb Williams on Craig Carton's show. Justin Herbert has a foot injury. Boomer says watch out for that achilles. Mike Trout is out for the season. Barstool's Frankie Borrelli, who Boomer and Gio golfed with, was out on the course with Mathew Barzal. In the final segment of the hour, Gio reveals that our friends at Shinesty have reached out to French diver Jules Bouyer, who has a large package that we discussed recently. A caller has a good line about the fella who stuck the eel up his anus.  Hour 3 Gio points out that Jerry has been on a roll with predictions lately. Jerry thinks the Giants can have a winning season and the Jets will be in the Super Bowl. Gio believes in the Jets because of Jerry but tells everyone to pump the brakes with the Giants. Most people around football think they will be terrible. Gio recalls how Mike and the Mad Dog's “win/loss” segments used to sound. Ryan Tannehill could be this year's Joe Flacco. A delusional caller says Daniel Jones is Peyton Manning Jr. Gio believes Jones must be GREAT, not just good, to stop the Giants from moving on. Jerry returns for an update but first tells us how he got poison ivy. He has a large rash on his arm. Jerry has another rodent problem in his backyard. Mike Tomlin askes EA Sports for a visual of the new kickoff rules. You can ask a hotel concierge for virtual reality porn. John Mara didn't want to let Saquon go but trusted his football people. The Jets have a lot riding on Will McDonald this year. A big stretch for the Mets begins in Anaheim tonight. In the final segment of the hour, Boomer and Gio react to the NFL Sunday Ticket verdict getting overturned. Gio plans on cleaning up all his subscriptions when he returns from Italy. Hour 4 The NFL's new kickoff debuted last night and Gio is not a fan. We could really be headed for two-hand touch in the NFL. Which famous landmarks around the world are overrated? Jerry returns for his final update of the day but first we discuss the traffic yesterday being worse than ever. In general it has been rough lately. John Mara still believes in Daniel Jones. He expects big things and said that the offensive line didn't block for Jones last season. Jerry has a suggestion for a family bet. He wants to get crazy and bet the White Sox -1.5 runs to win and end their losing streak. Paul Blackburn will meet his new Mets teammates today. Hopefully he doesn't stink. The Moment of The Day involves Gio setting up “win/loss” as only Mad Dog could. In the final segment of the day, Gio says the Mets and Yankees better keep playing well while he's on vacation. We will be at Jets camp when Gio returns from Italy. Hopefully Aaron Rodgers isn't as awkward this year. Al went on a cruise to Bermuda. Maybe the Mets and Yankees will go undefeated while Boomer and Gio are on vacation.

His beef is GLORIOUS! This week we have special guest, PAT LAFRIEDA! He is the owner of the premier meatpacking business, Pat LaFrieda Meat Purveyors, known for his commitment to quality and creation of the Worlds Largest Dry Age Room. PRE-ORDER YOUR “LET ME FINISH” TEE!T-Shirt- https://downrightmerch.com/products/chef-brian-tsao Things are heating up! Want more Brian & Frenchy? Check them out here: FOLLOW US ON SOCIAL MEDIA: PODCAST INSTAGRAM PODCAST X/TWITTER ACCOUNT PODCAST TIKTOK PODCAST FACEBOOK FOLLOW CHEF BRIAN TSAO! INSTAGRAM @chefbriantsao FACEBOOK PAGE X/TWITTER @ChefBrianTsao  Follow Mission Sandwich Social RESTAURANT INSTAGRAM @missionsandwhich FOLLOW FRENCHY INSTAGRAM @lechefpaul RESTAURANT INSTAGRAM @lerivagenyc  VISIT THE WEBSITE! CLICK HERE! PATREON JOIN HERE! JOIN DISCORD!  JOIN HERE! GET SOME MERCH! THIS MERCH IS DOWNRIGHT HEAT Executive Producers: Madelyn Grimes / Joshua Burns for YEA Media Group Learn more about your ad choices. Visit megaphone.fm/adchoices

(June 11, 2024 - Hour Two)10:14pm - Leading off the 2nd hour is the man that is widely considered to be "America's Butcher" Pat LaFrieda of LaFrieda Meats. Pat has been doing a lot since our last visit to include building out their business, keeping up with trendy cuts, using induction heat to cook, battling through a global pandemic and much much more. I look forward to catching up with Pat tonight!10:35pm - Closing the show tonight is first time guest Mark Ritvalski of RitzWerks Solar. Solar? Yes, in fact, solar to help power your pellet cooker which enables you to "cut the cord" so to speak. You can use the "Green Moose" instead of being tethered to the home outlet. There is also a "Power Moose" that we will talk about tonight as well. Be sure to tune in for some "GREEN" ways to power you electric needy cookers!The BBQ Central Show SponsorsWinners Products  Schwank Gills ­ Use promo code BBQCENTRAL and get $150 OFFPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!Micallef Cigars – Premium Hand Rolled Cigars

Pat LaFrieda is one of the world's most celebrated butchers and sells ground beef, strip steaks, and rib eyes to more than a thousand New York City restaurants alone. On this episode we talk about the birth of the boutique burger blend, tracing its lineage back to Minetta Tavern, and dig deep into the meat business. We also discuss Pat's own personal favorite way to cook a steak, roast a chicken, and dress a hamburger, with a couple of very specific choices. It was really fun getting to know the one and only Pat LaFrieda, and we hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM PAT LAFRIEDA:Pat LaFrieda on Expanding His Meat Empire [CBS Saturday Morning]How Pat LaFrieda Produces $270 million of Meat Per Year [Insider]Budget Grilling Ideas [Rachael Ray]

Tonight we are joined with a legend the meat man of NYC Pat Lafrieda

Ina Garten's new cookbook, Go-To Dinners, goes back to the basics of preparing dinner. The pandemic caused Garten to cook straight forward, easy meals in her home kitchen, and the book provides recipes that you can prep, freeze, or quickly assemble to feed family and friends. Garten joins to talk simple home cooking and take your calls.   grilled porterhouse steak with rosemary & fennel The difference between a porterhouse and a T-bone steak is that the porterhouse has a larger “filet”portion than the T-bone so it's a little more expensive. This is a luxurious dinner for a party and socelebratory. I make the herbed oil in advance so all I need to do is grill the steak before dinner. This wasinspired by my favorite steak at Lilia in Williamsburg, Brooklyn. SERVES 41 (2-inch-thick) dry-aged porterhouse steak (2 to 2¼ pounds) (see note)Good olive oilKosher salt and freshly ground black pepper2 teaspoons minced garlic (2 cloves)1 tablespoon minced fresh rosemary2 teaspoons ground fennel Allow the steak to sit at room temperature for one hour before you grill it. Prepare a fire in a charcoal grill, mounding all the coals on one side of the grill to make a hot side and acool side. Brush the steak all over with 2 tablespoons olive oil and sprinkle it on both sides with 2teaspoons salt. Sear the steak over the hot coals for 2 minutes on one side without moving it at all, thenturn the steak and sear the other side for 2 minutes. Transfer the steak to the cool side of the grill andclose the lid, making sure the vents are open so the fire doesn't go out. Cook the steak for 10 to 12minutes, until the internal temperature is 115 to 120 degrees for rare and 125 degrees for medium-rare.Transfer to a plate to rest. Meanwhile, prepare the herb oil. Place ¼ cup of olive oil and the garlic in a small saucepan. Place it overmedium-low heat and watch closely until the garlic starts to sizzle. Continue cooking for 15 to 30seconds, until the garlic becomes fragrant but not browned. Turn off the heat, add the rosemary, fennel,1 teaspoon salt, and ½ teaspoon pepper and set aside. As soon as the steak comes off the grill, brush half of the herb oil on top, turn, and brush the rest on theother side. Cover the plate with aluminum foil and allow to rest for 10 minutes. Slice the steak and servewarm. PREP AHEADPat LaFrieda's dry-aged porterhouse steaks, which you can order online, are amazing.

Many fresh faces are set to arrive in Washington following the midterm elections as the incoming congressional freshman class prepares to take their seats in the House on January 3rd. For former Kansas City television anchor Mark Alford, the transition from sitting at the anchor desk to becoming the representative for Missouri's 4th congressional district is proving to be a big one – but presents a “new adventure” he is "ready" to take on. Alford joins the Rundown to discuss why he's confident Republicans are “going to get things done” in the House despite their slim majority, how he plans on using his broadcast communication skills in Washington, and what he most looks forward to as he steps into his new role.   With Thanksgiving just around the corner, many Americans are frustrated to find that the cost of putting together their holiday meal is more expensive than in years past. While inflation remains a contributing factor for the rise in prices, Pat LaFrieda explains that there's more to the picture behind a turkey's price tag. The CEO of Pat LaFrieda Meat Purveyors and author of "Glorious Beef" joins the Rundown to discuss what issues are impacting the food industry this holiday season, and why he left Wall Street to join his family's business in the meat industry.   Plus, commentary from FOX News Contributor Joe Concha. Learn more about your ad choices. Visit megaphone.fm/adchoices

Many fresh faces are set to arrive in Washington following the midterm elections as the incoming congressional freshman class prepares to take their seats in the House on January 3rd. For former Kansas City television anchor Mark Alford, the transition from sitting at the anchor desk to becoming the representative for Missouri's 4th congressional district is proving to be a big one – but presents a “new adventure” he is "ready" to take on. Alford joins the Rundown to discuss why he's confident Republicans are “going to get things done” in the House despite their slim majority, how he plans on using his broadcast communication skills in Washington, and what he most looks forward to as he steps into his new role.   With Thanksgiving just around the corner, many Americans are frustrated to find that the cost of putting together their holiday meal is more expensive than in years past. While inflation remains a contributing factor for the rise in prices, Pat LaFrieda explains that there's more to the picture behind a turkey's price tag. The CEO of Pat LaFrieda Meat Purveyors and author of "Glorious Beef" joins the Rundown to discuss what issues are impacting the food industry this holiday season, and why he left Wall Street to join his family's business in the meat industry.   Plus, commentary from FOX News Contributor Joe Concha. Learn more about your ad choices. Visit megaphone.fm/adchoices

Many fresh faces are set to arrive in Washington following the midterm elections as the incoming congressional freshman class prepares to take their seats in the House on January 3rd. For former Kansas City television anchor Mark Alford, the transition from sitting at the anchor desk to becoming the representative for Missouri's 4th congressional district is proving to be a big one – but presents a “new adventure” he is "ready" to take on. Alford joins the Rundown to discuss why he's confident Republicans are “going to get things done” in the House despite their slim majority, how he plans on using his broadcast communication skills in Washington, and what he most looks forward to as he steps into his new role.   With Thanksgiving just around the corner, many Americans are frustrated to find that the cost of putting together their holiday meal is more expensive than in years past. While inflation remains a contributing factor for the rise in prices, Pat LaFrieda explains that there's more to the picture behind a turkey's price tag. The CEO of Pat LaFrieda Meat Purveyors and author of "Glorious Beef" joins the Rundown to discuss what issues are impacting the food industry this holiday season, and why he left Wall Street to join his family's business in the meat industry.   Plus, commentary from FOX News Contributor Joe Concha. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I talk with Pat LaFrieda. Pat is a legendary Master Butcher from NYC. Pat was born into the meat industry and started to fall in love with the family business at age 10. We talk through the story of LaFrieda Meats, the best ways to cook meats, his favorites, the growing business, the quality of their meat and much more. LaFrieda Meats boasts an impressive 600+ customers and is growing. The business operates seven days a week around the clock. That unmatched LaFrieda work ethic not only gained notoriety but earned respect. So much respect that in 2003 New York City renamed the street where the shop was located to Pat LaFrieda Lane after the first generation of LaFrieda meat men. Pat LaFrieda: https://shop.lafrieda.com/ Sponsored by Engineered Sleep! Use code LIVE10 to get 10% off your order. https://engineeredsleep.com/

Stephen Moore, "Joe Piscopo Show" Resident Scholar of Economics, Chairman of FreedomWorks Task Force on Economic Revival, former Trump economic adviser and the author of "Trumponomics". Topic: Economy leading into the holidays. John Solomon, award-winning investigative journalist and founder of "Just The News". Topic: Bail reform in the wake of Waukesha incident. Pat LaFrieda, the third-generation owner of Pat LaFrieda Meat Purveyors and the author of "Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry". Topic: LaFrieda Meats for Thanksgiving. See omnystudio.com/listener for privacy information.

@rolandsfoodcourt w| Roland Campos Gennaro Pecchia @paulofcharsky We take notes on flexing through life w| @theflexiblechef #

This week the guys are back from a long April of fatherhood reps, Charleston check-ins, and a road trip down to Florida! Longtime friend and fan of the POD, Billter showers Anthony's baby boy with gifts! Party at Parker's crib BYOB! Steve and Ben's gifts got lost in the mail... Shout out to Steve's Dad! Anthony explains why he gave his 100% Italian father who is from Italy a southern accent. Shout out cousin Lenny and all the fireworks! Lots of fans reached out and their voices were heard. Ben's Mickey Christmas tree was in fact trash and Pizza Hut is bottom of the barrel. Talking Snack (00:12:14). Ben redacts his best chicken sandwich vote from Jollibee's to Popeyes after getting one in Virginia fresh out the fryer! Steve experiences no line at Chic-Fil-A and crushes on the chicken breakfast burrito. Ben looks for good eats during his Florida baseball stadium visits, but is left wanting Pat LaFrieda's steak sandwich from Citi Field. RIP cubano dog from PNC park and the big kid dog from Staples center. Ant has been trying to recreate the Premio sausage and peppers from Shea for years, but hasn't been able to replicate the spicy-sweet touch of the Aramark employees. If you think Citi field doesn't know brick oven pizza, we got Two Boots for ya! Ben puts Fort Meyers Chinese food on notice. Dragon sauce for the Dragon Master at Chipotle. Ben's spicy Thai restaurant story (00:25:40). The Super League that never was: A Breakdown (00:28:43). Shout out Fievel Goes West! Ant talks about the stand-alone Wing Stop by his house and the legend of the Bayou BBQ sauce while Ben and Steve are team Mango Habanero. Ant and pickle Nick go to Brother Jimmy's (00:42:15). This week in Entertainment News (00:48:22). The guys give a quick review of Mortal Kombat and Kong vs Godzilla. Ben binges all 23 Marvel Movies and lives to tell us about it. May the 5th stories about the Sith (01:08:43). Get to know the famously misunderstood villains of the Skywalker Saga. Shout out, Alex Melton for his cover of Journey's Don't Stop Believin' in the style of Blink-182. The Most Unnecessary Thing of the Week (01:21:51). Friendly Fire (01:25:23). Instagram - https://www.instagram.com/unofficial_pod/ (@unofficial_pod) Website - https://uipodcast.captivate.fm/ (uipodcast.captivate.fm) Email - Hi@uipodcast.com

Errol Louis, CNN political analyst & host of "Inside City Hall" on NY1Topic: Indoor dining in NY, Trump defunding New York 8:40- Pat LaFrieda, the third-generation owner of Pat LaFrieda Meat PurveyorsTopic: Barbecue for Labor DaySee omnystudio.com/listener for privacy information.

In this episode of From Behind the BBQ Front Lines I talk to Nick Solares, Host of Meat Life(https://www.youtube.com/meatlife). This was recorded 6 weeks into the pandemic and I wanted to check in to see how he was doing, and see how things were in New York(both in general and the overall restaurant and meat scene). We get into the climate, how things will be after this is over(or mostly over) and what it's like to live around 3 major hospitals in New York City and to bike around with no one outside. We discuss Pat LaFrieda(https://www.lafrieda.com), Gold Belly(https://www.goldbelly.com), Rocker Brothers Meat & Provisions(https://rockerbrosmeat.com), John Tesar(https://johntesar.com), Joe Jr., and that Nick's spirit animal is a hot dog. Check out Meat Life on YouTube here: https://www.youtube.com/meatlife See Nick Solares on Twitter here: https://twitter.com/Nick_Solares Otto Wilde Grillers: https://www.ottogrills.com/shop/grills/

Monica Matthews, radio talk show host on WSB in Atlanta. Topics: demonstrations in Atlanta; officer charged in Brooks shooting. Tom Basile, conservative author and columnist for foxnews.com. Topic: the implications of the war on Cops. Pat LaFrieda, the third-generation owner of Pat LaFrieda Meat Purveyors. Topic: Father’s Day grilling tips.See omnystudio.com/listener for privacy information.

On this episode of Bleav in MMAvericks, hosts Mike Straka, Ike Feldman and Mike "Madlab" Iurato, are joined by President of Bellator MMA Scott Coker, Highly-Successful Restaurant Owner Pat LaFrieda, and "Real Housewives" Star/ Entrepreneur Kelly Bensimon (06:59).

Pat LaFrieda, the CEO of renowned meat brand Pat LaFrieda’s, wasn’t supposed to be in this position. Growing up, his father, Patrick, Sr., forbade him from joining the family’s decades old meat packing business and urged his son to be anything but a butcher. Following an unsatisfying stint in investment banking, LaFrieda eventually convinced his dad to let him join the company as a partner in 1994.  Since taking the reins, he’s built Pat LaFrieda’s into a sprawling empire that supplies meat to some of the country’s most revered restaurants, venues and chains, including Shake Shake, whose burger patty was developed by LaFrieda himself. The company pulls in a reported $200 million in annual sales and in recent years has developed fast-growing retail and e-commerce businesses, both of which have helped it weather a massive downturn in the restaurant industry caused by the COVID-19 crisis.  In an interview included in this episode, LaFrieda spoke about how he grew a small business with five employees and 40 customers into one that now boasts over 1,000 foodservice and retail customers. As part of our conversation, he discussed his definition of quality and how it fits into the company’s evolution, why “relationships are everything” in business, his vision for the future of Pat LaFrieda’s and his surprising opinion about plant-based meat products. Show notes:  0:36: Pat LaFrieda, CEO, Pat LaFrieda Meat Purveyors -- LaFrieda spoke with Taste Radio editor Ray Latif about the history of his family’s company, his desire to work for the business, maintaining the company’s tradition of supplying high quality meat to its customers, how the brand’s processing methods separate it from competitors and how he developed the company’s relationship with Shake Shack. He also discussed how featuring the brand’s name on restaurant menus helped Pat LaFrieda’s become a household name, the development of the company’s retail business, the most important aspects of his long standing relationships with chefs and restaurants, why rebuilding the restaurant industry is of primary importance for the future of Pat LaFrieda’s and why he’s a been a proponent and distributor of plant-based meat for years. Brands in this episode: Pat LaFrieda’s, Shake Shack, Impossible Foods, Beyond Meat

In this episode I chat with Jordan Okun, the host of the Air Jordan: A Food Podcast which is a celebration of Los Angeles and the food that make Los Angeles what it is. We discuss his early days in Westwood, working in the mailroom and being an assistant at ICM, his time working for a drunk of a director on a film to writing his first novel 'LA Fade Away'(https://www.amazon.com/L-Fadeaway-Novel-Jordan-Okun/dp/1451651988). We talk about his screenplay writing, his food writing, and how he began the Air Jordan podcast(and how that evolved). Topics covered within: Goldbelly, RC Provisions, Pat LaFrieda, Shake Shack, Langer's Deli, Brent’s Deli, The Original Tommys, Pink's Hot Dogs, Chef Beran's Dialogue's Short Rib Wellington, Antico's Ice Cream to-go, Lawry's The Prime Rib, Moo's Craft Barbecue, SLAB, Chi Spacca, APL, Flannery Beef, and Petit Trois. Places to Donate: Jose Andres' World Central Kitchen: https://wck.org James Beard Relief Fund: https://www.jamesbeard.org/relief Follow Jordan on Instagram here: https://www.instagram.com/jordanokun Check out the Air Jordan podcast here: https://podcasts.apple.com/us/podcast/air-jordan-a-food-podcast/id1437334078 See the first of many F Coron stories here: https://www.instagram.com/stories/highlights/17851064434929779

We sat down in the busy Pennsy Food Hall at Madison Square Garden to talk to Pat LaFrieda, New York’s King of Beef. Pat helms one of the country’s most successful and famous meat purveyors, supplying iconic restaurants such as Minetta Tavern and Shake Shack.Join us as we chat with Pat about working with Shake Shake to develop their signature burger blend, the economics of dry aged beef, why he opened his own restaurants, and the pros and cons of being a TV star. See acast.com/privacy for privacy and opt-out information.

What a week we had out in Southold! For the second year in a row, Tom (editors note: That's ME!) hosted me and a few of our friends for a week of incredible food, drinks, and views.Our first meal was at Noah's in Greenport. The incredible Jean Lee(@jeaniuseat) set it up for us, and the team at Noah's knocked it out of the park. From the first bite of Crab Deviled Eggs to the last bite of their Lobster Roll, everything was fresh and full of flavor. Chef Noah takes a lot of pride in being creative with his small plates and left a lasting impression on usFor dinner that night we threw a 5-course meal with some of our friends including Savannah Peterson (@savissavvy) and Brittany Degirolamo(@brita_ny). Jean worked her magic again and got the legend himself Pat LaFrieda to sponsor our dinner. Pat sent us POUNDS of Italian Sausage, his signature hamburgers, and 2 MASSIVE Tomahawk Ribeyes. We also stopped by the Southold Fish Market for some Fluke and Clams.If you've ever listened to our show before you know that while Tom is a Titan in the kitchen, I can throw down a little myself. Tom grabbed the reins of the dinner while I played prep cook and saucier(more on that later)First Course:A Fluke Crudo: Thin slices of local fresh-caught Fluke marinated in citrus with radish and jalapenoThis was such a nice way to start the dinner, fresh fish and bright citrus. A very light dish to get us salivating for everything to come. Tom also flexing with his knife skills, butchering this fish perfectly.Second Course:Cataplana Stew: A North Fork take on a classic Portuguese Stew made with Tomatoes, Clams, and Italian Sausage.This was actually my favorite course of the night. Partly because it was delicious and partly because its something I've never had before. Classically this dish is done with Pork Shoulder and simmered for hours, but this recipe is made with Sausage (Pat LaFrieda's to be more specific) and is packed with flavor. This is a great dish to make for a large groupIntermezzo: LaFrieda CheeseburgersTom grilled up 6 Cheeseburgers (Lettuce Tomato and Kraft Singles) while I went into his fridge and whipped up a Mac Sauce. I learned how to make Mac Sauce a few months ago and this has become my go-to party trick. It's just Mayo, Ketchup, Relish, and a little bit of White Vinegar. If for some reason you don't have White Vinegar you can use Pickle Juice. We cut them up into halves and everyone enjoyed.4th Course: Tomahawks!!!Before getting into this course I just need to describe these two steaks. On the podcast, we described them as "Louisville Slugger, Jason Giambi, Bash Brothers, Mark and José." If you're not a baseball fan, these were BIG BOYS. Tom fired up his kamado grill and got it so hot that it broke the thermometer on the grill. After grilling them to a perfect Medium- Rare with a vicious char they rested for about an hour and when we cut into them they were PERFECT. The Ribeyes melted in your mouth while your jaw was on the floor.Dessert: Briermere Farms PieBrittany and her friend got to the house a little later than the rest of us so we sent them on a mission to pick up dessert from the best bakery out east. Briermere Farms is a North Fork Institution and they did not disappoint with both their Blueberry Pie and their Raspberry Cream Pie. It was the perfect end to the night.I would be totally remiss if I didn't mention the incredible cocktails that we were drinking while all the cooking was going on. My good friend and former guest Yancy Violi (@barandbowtie) and his girlfriend Veronic Lodge(@msveronicalodge) wrote a cocktail menu and came with printed and laminated cocktail menus for the event. Yancy somehow even figured out the font that we used, downloaded it and used it for the menu. The cocktails were sponsored by Hellisoy Vodka(Shoutout to Noah for joining us for dinner) and Hella Cocktail Company. This event was a smashing success and we plan on growing it even larger next year(maybe even a ticketed event coming up sooner than later???)This will probably be our last podcast for the summer as we will be traveling in August and might not be able to record until the fall. Don't worry though because we have some great guests lined up for the fall!

(November 6, 2018- Hour 2) In the 2nd hour, I will be joined by Pat LaFrieda. A few weeks back, we tried to connect but phones had other plans. Tonight, we reconnect to cover the items we were going to hit the last visit. Those will include the most popular cuts passing through his business both from a business and consumer side. We will also talk a bit about dry-aging and if you should consider doing it at home. We will also cover meat "gimmicks" and where the value really is or isn't. For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News Crawford's BBQ Pit Spritz

(November 6, 2018- Hour 2) In the 2nd hour, I will be joined by Pat LaFrieda. A few weeks back, we tried to connect but phones had other plans. Tonight, we reconnect to cover the items we were going to hit the last visit.…

(November 6, 2018- Hour 2) - In the 2nd hour, I will be joined by Pat LaFrieda. A few weeks back, we tried to connect but phones had other plans. Tonight, we reconnect to cover the items we were going to hit the last visit.

October 23, 2018 - Hour 1) Welcome to the 4th week in October! In the first hour, I welcome back a person who is widely considered to be "The Meat Master" of the country, he also happens to be a fan of the show, Pat LaFrieda of LaFrieda Meats joins me once again. Tonight we will talk about MEAT and the most popular cuts that pass through his shop. We will also talk about the Otto Wilde Grill, which he is the exclusive N. American Distributor for. What sets this unit apart from other grills on the market...all will be revealed during our conversation tonight! For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News

October 23, 2018 – Hour 1) Welcome to the 4th week in October! In the first hour, I welcome back a person who is widely considered to be “The Meat Master” of the country, he also happens to be a fan of the…

October 23, 2018 - Hour 1) - Welcome to the 4th week in October! In the first hour, I welcome back a person who is widely considered to be "The Meat Master" of the country, he also happens to be a fan of the show,

(August 28 - Hour 1) In the first hour I spoke with the most prolific "MeatMan" in the industry. Pat LaFrieda of LaFrieda Meats joined me and we dug in to his history in the family business.  Did you know that LaFrieda Meats is now in its 4th generation of leadership...and all of the leaders have been named Patrick.  The name came from his Great Grandfather who got the name "Patrick" because he was born on St. Patrick's Day!  Pat told me about the first times he worked in the shop as an 11year old, cutting meat along side his Dad and Grandfather...THAT is what sparked the passion! We talked about a trip to college, an ensuing degree and then a job as a broker on Wall Street...but the passion still was with the family biz.  So, he returned back knowing that he had to grow the business in order to see the success he was hoping to realize.  We also talked about if my love of Bubba Burgers will get me an invite to a new circle of hell yet to be discovered! For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News

(August 28 – Hour 1) In the first hour I spoke with the most prolific “MeatMan” in the industry. Pat LaFrieda of LaFrieda Meats joined me and we dug in to his history in the family business.  Did you know that LaFrieda Meats is now…

(August 28 - Hour 1) - In the first hour I spoke with the most prolific "MeatMan" in the industry. Pat LaFrieda of LaFrieda Meats joined me and we dug in to his history in the family business.  Did you know that LaFrieda Meats is now in its 4th genera...

The Ringer's Joe House is joined by Pat LaFrieda, CEO of Pat LaFrieda Meat Purveyors, a $200 million company that supplies some of New York's best restaurants, including: Minetta Tavern, Spotted Pig, Union Square Cafe, and more than 135 Shake Shack locations. House and Pat discuss LaFrieda's rise from a Wall Street dropout to king of the New York meat industry, elevating the hamburger, and creating the legendary meat blend for Shake Shack (4:45). Then they talk about outside grilling, specialty steaks, and Pat's new joint, The Pennsy Food Hall, located right outside of Madison Square Garden (27:40). Finally House links up with Juliet Litman for a classic 'House of Carbs' Food News (55:00).

The burger at Shake Shack, Minetta Tavern, Emily, and the Spotted Pig. What do all of these have in common? The customized blend of meat was created by Pat LaFrieda, a meat purveyor in North Bergen. We sat down to chat with Pat about how he's created some of the most iconic burgers in New York City, butchery as a form or art, and what it takes to be successful as a small family business.

While meat makes up a big portion of Americans' diet, few people know very much about how meat is sourced and butchered for consumption. Today on the show, I talk to a world-renowned third-generation butcher, Pat LaFrieda, about all things meat, including his new book, "Meat: Everything You Need to Know." We begin our conversation talking about his family business in New York City and how it became one of the premier meatpackers in America. Pat then walks us through how that steak you’re grilling got there and all the factors that determine the price of meat.  We then shift from the macro to the micro of meat by discussing the tools Pat recommends every backyard chef should own, how to tell if meat is bad, and what dry aging does to beef. He then shares what his favorite cuts of beef, lamb, and pork are, how to cook them, and why he thinks you should be leery when a restaurant boasts about their delicious sirloin steaks.

Acclaimed meat purveyor Pat LaFrieda joins Andrew and Molly on the podcast this week to talk about the meat biz, the ideal burger, and Andrew & Pat make a special announcement. 

On this week's episode of The Main Course, Patrick Martins is talking with New York City's “Meat Man”, Pat LaFrieda, Jr. LaFrieda Meats supplies restaurants all over New York City with high quality meat. You might know Pat for his famous burger blends, or you may recognize him from The Food Network's Meat Men. Tune in to hear Pat discuss the role of family in LaFrieda Meats, the processes behind making original burger blends, and how to train a good butcher. Hear about Pat's favorite animals to break down, the importance of good yield in butchering, and the top reasons to support your local butcher. Patrick Martins asks Pat about long-time partners such as Joe Bastianich, Danny Meyer, and Mario Batali. Tune in to this episode to learn more about the restaurant business, butchering, and Pat LaFrieda's hunting hobby. This episode has been brought to you by Tekserve. “Back when I started with my dad, it was more about the business being our lifeline and our culture rather than it being something for profit. So if the company failed, our family failed, and growing up we were always instilled with how important family was.” “No restaurant wants to have the same burger meat as the guy next door.” “A bad butcher is someone who doesn't care about the yield.” — Pat La Frieda, Jr. on The Main Course

Like meat? Then you’ll love this app (and it’s a must-have for holiday cooking). This is the first-ever definitive butcher’s guide to every cut of meat, featuring New York’s famed butcher Pat LaFrieda.

Like meat? Then you’ll love this app (and it’s a must-have for holiday cooking). This is the first-ever definitive butcher’s guide to every cut of meat, featuring New York’s famed butcher Pat LaFrieda.

Like meat? Then you’ll love this app (and it’s a must-have for holiday cooking). This is the first-ever definitive butcher’s guide to every cut of meat, featuring New York’s famed butcher Pat LaFrieda.

Like meat? Then you’ll love this app (and it’s a must-have for holiday cooking). This is the first-ever definitive butcher’s guide to every cut of meat, featuring New York’s famed butcher Pat LaFrieda.

Like meat? Then you’ll love this app (and it’s a must-have for holiday cooking). This is the first-ever definitive butcher’s guide to every cut of meat, featuring New York’s famed butcher Pat LaFrieda.