Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry – A Fourth-Generation Butcher's Behind-the-Scenes History - Couverture rigide

LaFrieda, Pat; Molinari, Cecilia

Couverture rigide

ISBN 10 : 0062966707 ISBN 13 : 9780062966704

Editeur : Ecco, 2021

Synopsis

An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda 

"A full-throated celebration of red meat from one of the nation’s major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus Reviews

It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic.

Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat?

There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution. 

A propos du livre

À propos de l'auteur

Pat LaFrieda is a fourth-generation butcher, a third-generation meat purveyor, and the owner of America’s premier meatpacking business, Pat LaFrieda Meat Purveyors, which supplies restaurants in New York City; Philadelphia; Washington, DC; Las Vegas; Miami; Chicago; and more, as well as retail locations at CitiField in Queens. LaFrieda is the author of the cookbook Meat: Everything You Need to Know.

Détails de l'édition

• Éditeur: Ecco
• Date d'édition: 2021
• Langue: anglais
• ISBN 10: 0062966707
• ISBN 13: 9780062966704
• Reliure: Relié
• Nombre de pages: 224
• Coordonnées du fabricant: non disponible
• Personne responsable: HarperCollins Publishers Ireland; enquiries@harpercollins.ie; ; Mayor Street Upper 39/40; Dublin; D01 C9W8; Irlande