About Pat LaFrieda Meats

since 1922

Pat LaFrieda Meat Purveyors has supplied meat to restaurants and hotels for over a century, and the tradition continues through its fourth generation.

They partner with small, domestic farms across the country to source the highest-quality meats from reputable growers. Their state-of-the-art processing facility operates as a custom butcher shop, tailored to meet specific needs. Custom cutting and portioning to exact specifications is their specialty.

Pat LaFrieda offers an extensive selection of meats, including beef, pork, poultry, veal, wild game, and lamb, all available in all-natural, organic, pasture-raised, and grass-fed options. Their beef program also includes dry-aged products, which can be aged to your preference from 21 to 120 days. With a facility that holds over 12,000 primals, they boast the largest aging room in the industry.

Delicious & sustainable

Pat LaFrieda beef comes from pasture-raised animals, raised on antibiotic and hormone-free diets. The steer are corn-finished, creating beautiful marbling and incredible flavor. Legendary animal ethicist Temple Grandin designed the animal care system used by LaFrieda’s processing facility, representing the industry gold standard in compassionate food sourcing. Maintaining quality of life for these animals is LaFrieda’s priority, which in turn translates to the greatest tenderness and marbling to be found among American beef.