How the Burger Gets Made
Updated 1:45 PM EST, Sat, Nov 29, 2008
If you want to see the facility that grinds beef for some of the city's top burgers, A Hamburger Today has an in-depth tour of Pat La Frieda Wholesale Meats with details on the purveyor's new Black Label blend of dry-aged New York strip, as well as what AHT refers to as "an intensely marbled boneless short rib" and "the second cut brisket." [A Hamburger Today/Serious Eats]
Read more posts by Alexandra Vallis
Filed Under: hamburgers, la frieda meats
Previously on NYmag.com's Grub Street...
- Gordon Ramsay Banging Pans in Another Woman’s Kitchen?
- Some Servers Enjoy Record Nights, Others Are Scratching at the Wall
- Tribeca Condo Confronts ‘Odor Migration’ From the Palm
Copyright NY Mag
First Published: Nov 25, 2008 2:59 PM EST
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