Chef Demonstration & Book Signing with "The King of Meat" Pat LaFrieda

Dubbed as the “King of Meat” by New York Magazine, Pat is the owner and operator of one of the most respected meat purveyors in the country, an establishment in NYC that has been in his family for 90 years. In 2010, the company moved to North Bergen, NJ. This facility process over 75,000 hamburgers a day from hundreds of custom blends, two dry-aging rooms that house 5,000-6,000 (sub)primal cuts of meat, the equivalent of over 80,000 steaks.

Although Pat LaFrieda Meat Purveyors have always had a respectable reputation in the meatpacking industry, it was not until the early 1990s when Chef Mario Batali made Pat LaFrieda’s company the primary provider of his restaurants - that they began to receive more attention. The company is responsible for the famous “Black Label Burger” at Minetta Tavern, as well as other signature custom blends at New York City restaurants such as Shake Shack, Spotted Pig, Union Square Café, Blue Smoke and Market Table.

Join us at Pat shows us how to butcher a leg of lamb and prepares a delicious lamb stew. Book signing to follow.