Pat LaFrieda | Meat Purveyors
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Best pages on Lafriedatest.com
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Everything you need to know With more than 75 mouthwatering recipes for beef, pork, lamb, veal, and poultry, this magnificent cookbook is a feast for all the senses as it celebrates the food that peop...
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“I probably eat 10 pounds of raw beef each week.” Pat LaFrieda, Jr. tosses the words off surprisingly casually, explaining, “My guys will call me over to check quality and I’ll have them slice me off ...
Lafriedatest.com news digest
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6 years
Cutlery Mania – Pat LaFrieda Breaks Down a Chicken
Master Butcher Pat LaFrieda shows you how to break down a whole chicken – including which cutlery tools you need and cutting techniques. Fibro Pro cutlery is a quality tool you can afford to start home butchering in your kitchen.
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9 years
The Family Behind the Country’s Best Steaks and Burgers
Think you know the best way to cook a burger or a steak? Here’s how the owners of Pat LaFrieda and Son Meat Purveyors, who’ve been in business for 90 years as one of the country’s premier butchers, say you should do it:
Keep your burger or steak at 36 degrees until just before cooking, so that the insides won’t overcook (you can use a meat thermometer... -
9 years
Pat LaFrieda Talks New Starr Burger in Philly, Superstorm Sandy and More
“I probably eat 10 pounds of raw beef each week.” Pat LaFrieda, Jr. tosses the words off surprisingly casually, explaining, “My guys will call me over to check quality and I’ll have them slice me off a piece and eat it right there.” It makes sense, if...
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| Web host: | IP Cents |
| Registrar: | GoDaddy.com, LLC |
| Registrant: | Registration Private (Domains By Proxy, LLC) |
| Updated: | December 02, 2019 |
| Expires: | December 01, 2024 |
| Created: | December 01, 2014 |
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