Pat LaFrieda Wholesale Meat Purveyors

Pat LaFrieda Wholesale Meat Purveyors Pat LaFrieda Meat Purveyors is a Third Generation, family owned business founded in 1922 in NYC.
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Specializing in Black Angus beef, Heritage pork, air chilled poultry, and all natural veal and lamb.

08/20/2026

US Open season is back in Queens! 🎾 Get your tickets and come hungry August 23 through September 13.

I stopped by New York Live at NBC Studios to catch up with Sara Gore and share everything we’re bringing to the US Open this year.

Visit our new Prime 850 stand in Food Village for the Prime 850 Burger, made with eight ounces of beef aged for 30 days, bacon jam, crispy onions and white cheddar.

You can also find us throughout the grounds:

đź“Ť Food Village for burgers, chicken sandwiches, hot dogs and fries

đź“Ť South Plaza for my Original Filet Mignon Steak Sandwich, roasted chicken, ham and truffle cheese, hot dogs and tater tots

đź“Ť Armstrong for steak sandwiches, chicken sandwiches, double cheeseburgers and hot dogs

📍 Arthur Ashe Club Level for Pat’s Prime Rib and the Ham and Truffle Cheese Sandwich

We’ll also have Pat LaFrieda jerky at select locations.

I’ll see you in Queens!

07/29/2026

Breaking down a ribeye.

One knife for this whole job — the Victorinox Fibrox Pro 10” cimeter. That long curved blade portions a ribeye in one clean stroke, no sawing, and the granton edge keeps the steaks from sticking as they come off. Thick cuts, even faces. Even faces cook even.

Same knife we run every day. Swiss-made, holds its edge, and the handle grips even when your hands are wet.

Knife is the Victorinox Fibrox® Collection — link in our story.

Burger night is covered. 🍔We’ve teamed up with ShopRite to make it easier and more affordable to serve a great backyard ...
07/23/2026

Burger night is covered. 🍔

We’ve teamed up with ShopRite to make it easier and more affordable to serve a great backyard meal this week.

Purchase one 24 oz package of Pat LaFrieda Beef Hamburgers for $12.99 with your Price Plus Club card, and you’ll receive all four essentials free:

🍞 Bowl & Basket Hamburger Rolls
🧅 Vidalia Sweet Onion
🍅 Tomatoes on the Vine
🥬 Iceberg Lettuce

Great burgers and everything you need to build them, all in one trip.

Visit your local ShopRite and grab the deal before the week ends: 👉 http://spr.ly/6183BElxRV

06/30/2026

Breaking down a rack of lamb into chops.

First step is frenching the bones — cleaning the meat and fat off the tips so the rack presents clean. We use the Victorinox Fibrox Pro boning knife for this; the blade’s got a little flex to it, so it follows the bone instead of fighting it. Once it’s cleaned up, the Fibrox Pro cimeter takes it the rest of the way — that long blade portions the rack into individual chops in one stroke each.

Same knives we reach for every day. Swiss-made, hold their edge, grip even when your hands are wet. Nothing fancy, they just work.

Knives are the Victorinox Fibrox® Collection

Victorinox

06/22/2026

Filet mignon doesn’t show up pre-cut — this is where it actually comes from.
The whole tenderloin barely moves a muscle its entire life, which is exactly why it’s the most tender thing on the cow. Peel the silverskin, clean it up, slice your steaks. Easy when the blade’s sharp.

When chefs come through our facility, the conversation always starts with respect for the product.Chef Phil Deffina from...
06/01/2026

When chefs come through our facility, the conversation always starts with respect for the product.

Chef Phil Deffina from Char Steakhouse spent time with me in our dry age room, talking beef, aging, consistency, and the standards that matter long before service begins.


Two legends. One craft. My father and Dario Cecchini — New York and Tuscany — meeting not as strangers, but as men who s...
05/03/2026

Two legends. One craft.

My father and Dario Cecchini — New York and Tuscany — meeting not as strangers, but as men who speak the same language: the butcher’s language.

A language of sharp knives, long days, family names, and respect earned over generations.

This is old school.

This is the craft.

This is what gets passed down.

I had the honor of cutting the ribbon today at Whit’s NYC in the East Village.Proud to be part of the beginning, this sp...
04/10/2026

I had the honor of cutting the ribbon today at Whit’s NYC in the East Village.

Proud to be part of the beginning, this spot is all about late nights, great sliders, and keeping it simple the right way.

Rolling 10 deep at Papi Steak House🥩
03/27/2026

Rolling 10 deep at Papi Steak House🥩

03/26/2026

Opening Day with the Baltimore Orioles is here, and you can feel it in every corner of the ballpark.

For me, it is about more than baseball. It is about tradition, passion, and serving something that lives up to the moment. Every cut, every bite, every detail matters when the stadium comes alive like this.

Proud to be part of the experience in Baltimore. Let’s play ball. #

Address

New York, NY

Opening Hours

Monday 12am - 12am
Tuesday 12am - 12am
Wednesday 12am - 12am
Thursday 12am - 12am
Friday 12am - 12am
Saturday 12am - 8pm
Sunday 12am - 11:59pm

Telephone

(800) 876-0898

Website

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