Pat LaFrieda Meats has an extensive pork program that includes a number of all-natural heritage breeds. We are particularly proud of our All Natural Hampshire Pork from American Homestead. A Pat LaFrieda exclusive and a heritage breed, Hampshire pork is hormone and antibiotic free and fed an all-vegetarian diet of non-GMO corn, soy and foraged grasses. They mature and develop naturally in a social indoor/outdoor environment and are never crated. The result is tender meat with a rich and complex flavor profile that is sought after by the finest chefs in the world.

Pat LaFrieda has built a reputation for making the best hamburgers on the market. All of our chopped beef blends are made from 100% whole muscles from domestically raised beef. We never use trimmings or “pink slime” in our blends. The meat is chopped at very cold temperatures, which keeps the meat coarse and prevents it from getting overworked. Our hamburger patties, available in any size from 2-8oz or 10oz, are formed by a low pressure machine with a noodle textured fill system. This ensures a loosely packed patty that is juicier and more flavorful than a hand packed patty. One taste of our burgers and you will see why they are legendary. Below you will find a list of our most popular blends, however we can work with you to design a blend that is the perfect fit for your establishment.

All Mishima Reserve beef comes from full-blood Black Wagyu bulls, the Japanese breed that elevates beef to a luxury, crossed predominantly with Angus cows. Born and bred in America, Mishima cattle begin life in the pasture. They work with a network of family ranches and manage every aspect of the cattle’s lives, from breeding to feeding to care, to ensure the result on your plate is consistently and incredibly delicious.

Mishima builds on the incredible genetic potential of their wagyu bloodlines with an uncompromising feeding and breeding program that brings out the very best in the cattle’s potential.

Much of our 100% Black Angus Prime cuts (top 1% of fat marbling of all beef produced in the USA) and high Choice are aged in our specially designed aging rooms. The steaks age from 21-60 days or longer, and the rooms are filled with 5-6,000 steaks at a time, which is important for the promotion of good bacteria. The controlled atmosphere draws out moisture, thereby concentrating flavor. As the steaks age, the enzymes in the beef naturally tenderize the meat. The flavor of our aged steaks is unique and sought after by the greatest steak connoisseurs in the world.