This masterful combination of pork, beef, veal and lamb makes meatballs we could eat every night. Shape it into meatballs to simmer in a sugo, or use it as the basis for a rich, sophisticated Bolognese sauce. The butchers at Pat LaFrieda Meats create this blend with top-quality meats, combining different cuts to achieve the perfect balance of flavor and texture, and carefully controlling the temperature of both the meat and the grinding equipment so the fat stays dense and firm.
Created by Pat LaFrieda Meats, a third-generation butcher that supplies meat to many of New York’s top restaurants.
A blend of all-natural Black Angus beef, heritage Hampshire pork, milk-fed veal and Suffolk lamb, raised humanely on family farms in the U.S.
Free of antibiotics and hormones.
Natural grain finishing enhances the robust beef flavor.
Is it any better if you spend $32 for 3 pounds (exclusive of shipping*)? This, btw, is shown as "Exclusive" so where are you seeing it for *only* $6.99? Did it fall off a truck?
In any case, this is absolutely brilliant marketing: you grind your miscellaneous unidentified scraps--unlike the meatloaf blend
, which at least IDs the beef cuts used--to sell at a premium price. And not only is there no hint of meat cuts, there is also no indication of fat content. Wow, I wish I'd thought of that!
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping.
Please allow up to one week for delivery.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table