LaFrieda Pat - LaFrieda, Pat

Biography

Patrick “Pat” LaFrieda, Jr.

Chief Executive Officer, Pat LaFrieda Meat Purveyors

Pat LaFrieda’s first foray into the meat world began in the summer of 1981 at age 10, when he began learning the tricks of the meat trade from sunrise to sundown under the watchful eye of his forefathers. That summer changed the course of his life: 28 years later, he owns and operates New York City’s most prestigious and most valued meat packing facility.

Ironically, Patrick Sr., the 2nd generation of LaFrieda butchers never wanted his son to become a permanent fixture in the... READ MORE

Patrick “Pat” LaFrieda, Jr.

Chief Executive Officer, Pat LaFrieda Meat Purveyors

Pat LaFrieda’s first foray into the meat world began in the summer of 1981 at age 10, when he began learning the tricks of the meat trade from sunrise to sundown under the watchful eye of his forefathers. That summer changed the course of his life: 28 years later, he owns and operates New York City’s most prestigious and most valued meat packing facility.

Ironically, Patrick Sr., the 2nd generation of LaFrieda butchers never wanted his son to become a permanent fixture in the business. With the sole intention to teach his son about strong work ethic, Pat Sr. introduced his son (as his father introduced him) to working in a constant 36 degree environment, standing for hours on end, working under the dangers of band saws and knives – all with the hopes that his son would turn around and get an office job. Fortunately, for the restaurants of New York, his plan backfired.

“There was something about what we did and how we did it that fascinated me. The thought that being successful meant that the family survived…was poetic to me,” LaFrieda Jr says. But he knew that in order to keep the poetry alive, things had to change. With only five employees and 40 customers, Pat hit the streets and started selling the brand that has won him accolades within the New York community including, New York Magazine, which dubbed Pat “the magician of meat.”

Today, LaFrieda Meats boasts an impressive one thousand customers and is rapidly growing. The business runs 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.

Selling to the finest restaurants around the country including Manhattan, Las Vegas, Philadelphia, D.C., Miami and Chicago, Pat LaFrieda Meat Purveyors is synonymous with quality. As the New York Post put it, “If carnivores really want to get respect, they need to name-drop cult butchers like Pat LaFrieda.”

Famous for their “chopped” not ground meat, Pat has created over 50 custom hamburger blends and is the mastermind behind such burgers as the famous “Black Label Burger” at Minetta Tavern (the reigning haute burger in NYC), as well as signature custom blends at hot spots such as Shake Shack, Spotted Pig, Union Square Café, Blue Smoke and the meal-kit HelloFresh.

On April 9, 2012, Food Network debuted “MEATMEN,” the reality show that followed Pat, his father Pat LaFrieda Sr. and his cousin Mark Pastore through their daily work, meeting with the most famous chefs around in the most sought-after restaurants.

On the heels of their first reality show debut, on August 7, 2012 LaFrieda Meats marked another milestone for the family business when they opened their first retail location at Citi Field – the home of the New York Mets – with a Pat LaFrieda Original Filet Mignon Steak Sandwich kiosk. But it didn’t end there. On April 1, 2013 LaFrieda Meats and the New York Mets announced an expansion of their partnership at Citi Field, opening a second Pat LaFrieda Original Filet Mignon Steak Sandwich stand as well as a full service restaurant, the Pat LaFrieda Chop House. And in 2014, LaFrieda Meats become the official burger of the Mets, in addition to adding a Meatball Slider stand.

In fall 2014, Atria Books published Pat’s comprehensive, photo-laden first book, Meat: Everything You Need to Know. The book is a veritable meat encyclopedia from which home cooks can learn Pat’s best meat tips, recipes, stories and more.

In January 2015, Pat opened his first brick-and-mortar at high-end food hall, The Pennsy, located just above Penn Station and in the shadow of Madison Square Garden. The quick service location offers made-to-order signature sandwiches as well as grab-and-go food and drink items.  Pat’s meat is also available for purchase on-site.

LaFrieda has been featured in such esteemed outlets as The New York Times, Food & Wine, Bon Appetit, New York Magazine, The New York Daily News, The New York Post, Men’s Vogue, Saveur, CNN, and Time Out New York. He has also appeared on NBC’s The Today Show, Fox & Friends, The Chew, The Rachael Ray Show, The Food Network, Martha Stewart, ABC News Nightline, Anthony Bourdain’s No Reservations, and The Mike Colemeco show on PBS.

 

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What is your favorite NYC restaurant? And what is your go-to dish? All depends on what I'm in the mood for. My usual go-to dish is outside skirt steak with creamy truffle polenta. What is your ultimate meal? Prime rib with all the trimmings. What three things are always in your pantry? Burgers, martins Potato Rolls, Pat LaFrieda Butcher's Reserve Steak Sauce If you could cook with anyone, who would that be? Rudy GiulianiWhat’s your favorite NYCWFF memory? Josh Capon winning Burger Bash for the first time 3 days after I met with him & helped coach him on how to make the perfect burger.

Skirt Steak Pinwheels

 

Ingredients:

2 outside skirt steaks (about 11/2 pounds each), trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 ounces grated Parmigiano-Reggiano cheese (about 2 cups)
4 lemons
1 1/2 cups finely chopped fresh flat-leaf parsley leaves

 

Directions:

Lay the skirt steak out on your work surface and season it on both sides with the salt and pepper. Sprinkle the cheese over the steak, leaving a ½-inch border with no topping. Grate the lemon zest from all 4 lemons directly onto the steak and sprinkle the parsley on top of the lemon zest. Starting at one of the short ends, roll the skirt steak from one end to the other. Tie a butcher’s knot in the center of the roll.

Then tie two more butcher’s knots in the center of each side. Cut the roll in half along the first knot (remove the string) to form two wheels of equal size.
Preheat a grill or a grill pan over high heat.

Place the pinwheels cut side down on the grill or in the pan and cook them until they’re browned on both sides, about 8 minutes. Serve one pinwheel per person.