Glorious Beef: A Family of Meat Purveyors and the Evolution of an American Staple
- Downloads：3054
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-11-15 03:20:55
- Update Date：2025-09-07
- Status：finish
- Author：Pat LaFrieda
- ISBN：0062966707
- Environment：PC/Android/iPhone/iPad/Kindle
Reviews
Roger
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Very interesting！ Well written。
Thomas Kelley
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This is a great read about one companies rise in the world of a meat purveyor that started with the authors great-grandfather and progress to Pat now running the day to day business。 You see in the authors eyes the privilege i finally being able to go to work in the family business which his father tried mightily to discourage from。 This is quite a rise from a one man shop to the point that they are in today were on average the process by hand about 80，000 pounds of meat each night in their 35，0 This is a great read about one companies rise in the world of a meat purveyor that started with the authors great-grandfather and progress to Pat now running the day to day business。 You see in the authors eyes the privilege i finally being able to go to work in the family business which his father tried mightily to discourage from。 This is quite a rise from a one man shop to the point that they are in today were on average the process by hand about 80，000 pounds of meat each night in their 35，000 square foot facility to supply their mail order business and as many as 1500 restaurants and clients as large as Shake Shack。 It is interesting to read how they developed the relationships they have to get exactly the type of product they want their customer are asking for。 Not bad form a one man shop to the ability generate revenue now in the hundreds of millions of dollars in business that is almost a 100 years old。 You can always learn something form everything you read and this is no different some of things that stick out is are， did you know that beef comes from three different varieties or beef。 That to have kosher beef you can only use the front half of the steer or heifer。 Along with is the author makes some compelling arguments concerning the effects of beef on the environment， the development of meat alternatives along with why the meat industry will look out to do what is right in the interest of protecting their industry as it is in their best interest so they can continue to sell their product。 Very informative。 Thank you to Netgalley and ECCO Publishing for an ARC for a fair and honest review。 。。。more
Kathleen Gray
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I learned a great deal from this memoir plus deep look at the beef industry。 Pat LaFrieda's name is familiar to foodies everywhere thanks to the way he's branded his meat。 His family history， however， is not so well known。 It's interesting but more interesting is the look at the entire process of bringing beed to market。 Those who shy from beef won't find anything that will change their minds but it's educational and that's a good thing。 Thanks to Edelweiss for the ARC。 For foodies。 I learned a great deal from this memoir plus deep look at the beef industry。 Pat LaFrieda's name is familiar to foodies everywhere thanks to the way he's branded his meat。 His family history， however， is not so well known。 It's interesting but more interesting is the look at the entire process of bringing beed to market。 Those who shy from beef won't find anything that will change their minds but it's educational and that's a good thing。 Thanks to Edelweiss for the ARC。 For foodies。 。。。more
Sherrie
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***I won this book in a Goodreads Giveaway***As a lifelong veggie lover and meat minimalist， I could not stop laughing when I found out I won this book。 Glorious Beef！ How absurd。 Once I started reading it， however， I forgot about the absurdity and simply enjoyed the learning experience。 Pat LaFrieda runs his family business in meat purveying and seems to truly love the industry and what to do right by his clients and employees。 No matter where you stand on meat consumption， that's worthy of res ***I won this book in a Goodreads Giveaway***As a lifelong veggie lover and meat minimalist， I could not stop laughing when I found out I won this book。 Glorious Beef！ How absurd。 Once I started reading it， however， I forgot about the absurdity and simply enjoyed the learning experience。 Pat LaFrieda runs his family business in meat purveying and seems to truly love the industry and what to do right by his clients and employees。 No matter where you stand on meat consumption， that's worthy of respect。 While it's not the focus of the book， he does address several of the reasons people avoid beef （or meat in general）。 He talks about animal treatment， slaughter， USDA regulations， sustainability。。。and for the most part， he makes great points。 I appreciated the insight into all the different words that get thrown around （all natural， grass fed， grain finished， product of USA， etc）。 One point that I don't think he addressed strongly enough has to do with animal treatment。 He states time and again how cattle being treated well equates to better quality beef and so it's in the interests of the growers to treat their animals well。 Sure。 Totally agree。 If they're trying to sell high quality beef。。。there is a lot of beef being sold that is NOT prime or choice cut。 If you're supplying taco bell's beef， you really care more about quantity than quality and that means the cattle aren't going to be treated as well。 That's just economics and can't be ignored。 Moral of the story: buy your beef from USDA verified sources， locally if possible。 And we should ALL understand our food industries more than we currently do。 。。。more
oohlalabooks
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This book is inspiring and full of information。 Growing up in New York City， you get your meats at the butcher shops for all your meals。 I just never knew the process involved and this book explains every step。 The author wrote a wonderful book about his father’s legacy。 Thank you to NetGalley and Ecco for a gifted copy。 This is my honest review。
Marne - Reader By the Water
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This is part deep dive into the meat industry （literally from field to table） and part memoir of a successful businessman/butcher/meat purveyor。 The sections on the meat itself - the cuts， relationships with growers and processors， difference between grades， what graders look for， etc。 - are fantastic。 But the more “memoir” sections feel like you’ve been trapped by your great uncle at thanksgiving as he regales you with stories from how he made his way in the world。 It’s a bit disjointed， rambli This is part deep dive into the meat industry （literally from field to table） and part memoir of a successful businessman/butcher/meat purveyor。 The sections on the meat itself - the cuts， relationships with growers and processors， difference between grades， what graders look for， etc。 - are fantastic。 But the more “memoir” sections feel like you’ve been trapped by your great uncle at thanksgiving as he regales you with stories from how he made his way in the world。 It’s a bit disjointed， rambling， and a little braggy。Bottom line: The information about the meat industry is worth the price of admission。 LaFrieda’s love of meat and family comes through loud and clear。 Although the sentimental stories get boggy， the rest of the book was fascinating。Thank you to #netgalley and #eccobooks for the advance copy of “Glorious Beef: A Family of Meat Purveyors and the Evolution of an American Staple” in exchange for an honest review。Release date: 26 Oct 2021 。。。more
Jena Henry
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Is this a history book， business book， cook book or memoir？ Author and butcher extraordinaire Pat LaFrieda gives us all of these in “Glorious Beef”， an ode to his family and to his livelihood。 Mr。 LaFrieda’s story is an All-American one， that begins one hundred years ago when his grandfather left Naples， Italy for New York City， and brought with him a dedicated work ethic and his skills as a butcher。 His little shop became the Pat La Frieda Meat Purveyors， still run buy the fourth generation of Is this a history book， business book， cook book or memoir？ Author and butcher extraordinaire Pat LaFrieda gives us all of these in “Glorious Beef”， an ode to his family and to his livelihood。 Mr。 LaFrieda’s story is an All-American one， that begins one hundred years ago when his grandfather left Naples， Italy for New York City， and brought with him a dedicated work ethic and his skills as a butcher。 His little shop became the Pat La Frieda Meat Purveyors， still run buy the fourth generation of La Friedas。 The book covers the growth of the business through the years。 From the mafia， to September 11， to the pandemic， there have been plenty of challenges， and also much success。 The family values of Quality，Transparency， Dedication， and Loyalty are at the heart of their business。 The author gives us his view from his butcher’s table and it’s fascinating。 He shares the basics of how our steaks get from farm to table in America。 We learn how the meat is processed， how to choose the cut and quality and how to prepare it。 Porterhouse， rib eye， strip loin steak， tomahawk， filet mignon- Mr。 La Frieda knows how to cut it， what makes a great steak and the best way to cook it。 From gourmet restaurants to Shake Shack， Mr La Frieda knows his meat and how to serve his clients。 This is a positive and interesting book and I recommend it。 Thanks to Net Galley for an anvance digital review copy。 This is my honest review。 。。。more
Manda
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