| Description |
xi, 206 pages : illustrations ; 24 cm |
| Note |
Includes recipes. |
| Bibliography |
Includes bibliographical references. |
| Contents |
Introduction -- Part one: From the farm. The growers ; The feed effect ; Harvest time ; The importance of grading, labeling, and traceability -- Part two: Through the meat purveyor. A butcher's road to meat purveyordom ; An education and a dream ; Pack, deliver, grow, grow, grow ; The big leagues -- Part three: To your table. What's the beef with eating meat? ; Bringing beef back to its glory ; Recipes: cooked to perfection -- Epilogue: a twist of fate: plans, a pandemic, and new opportunities. |
| Summary |
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. |
| Subject |
LaFrieda, Pat.
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Butchers (Persons) -- Biography.
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Family-owned business enterprises.
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Beef.
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Beef industry -- United States.
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Meat industry and trade -- United States.
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Slaughtering and slaughter-houses -- United States.
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| Genre |
Autobiographies.
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Recipes.
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Biographies.
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| Added Author |
Molinari, Cecilia, author.
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| ISBN |
9780062966704 |
|
0062966707 |
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