More than six decades ago, I was fortunate to grow up on two hundred acres (small by todays standards) of farm/ranch land. Yes, it was both, my father raised cattle, wheat and cotton. I requested this book to learn about the industry changes since my early experiences. It was mind blowing to compare how extremely industry standards have changed. This is an excellent read for the younger generations with no personal knowledge of how we got to these standards. The book described all steps and processes of getting your cut of beef to the table, it isn't for the queasy or feint of heart. Personal background meant I was already familiar with processes and procedures this book didn't even address.
The book is adept at explaining purveying,  butchering and the history of the La Frieda family. It's part biography, memoir, many personal stories, it's not a cookbook or recipe source. Although, there are great tips, suggestions and some recipes in the latter part.
The discussion about nitrates and processed meats was particularly of interest to me, as I found both contributed to my migraines (along with other foods). There are many reference sources quoted to substanciate opinions. The author has definite beliefs, thoughts, views and years of experience to base those on. I found it helpful to know the how, what and why he believes in his family's industry. While I did not agree with everything, it gave me great insite.
There is discussion of the vegetarian choice, meat substitutes and climate effects. I find it ironic that some think meat substitutes are a new concept. I was eating these products, along with  beef, fifty years ago. Now they're popular and expensive.
Being a self-proclaimed foodie and beef lover I couldn't wait to read an author I know by reputation and food television appearances. It was worth the read.
Thanks to NetGalley, Pat LaFrieda and Cecilia Molinari, and to Ecco for the advance digital copy of Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry. These are my honest and personal thoughts and opinions given voluntarily.

Great narrative on the evolution of an industry. His personal and professional are an inspiration. Plus it leaves you very hungry.

Very in depth book on beef and the process of where your beef comes from. It was very interesting to see how the beef industry evolved over time.

A very interesting book how the meat was prepared in New York and held his great grandfather Anthony came older from Italy and learned the butcher would trade. It was really interesting about the high line when they used to throw them they made off the train and they had to catch it I thought that was pretty funny. And how they survived the depression of the hurricanes and this guy packed LA Fred a explain this and really great detail. And how his father was somewhat in the background in the background but his son said we have to move more into the 20th century so he went to school and then he worked For a while in the financial businesses. He then moved the business from the lower East Side to New Jersey because he felt he could expand. He kept the business going through hit's going through his hamburgers because people really love them even when the pedamic hit he actually started A MAIL ORDER Business to keep the company going. They also talked about different cuts of meat in this book and how he made them popular. He also had a good report with chefs and make a cand they could call many times they wanted to get me and then when he moved to New Jersey they had to order them through the computer Great book

To be perfectly honest, I was surprised at how much I enjoyed reading this book about the meat industry. While the writing isn’t anything exciting, the tone of the book is somewhat conversational since this is partly informative nonfiction and partly memoir. The author shares facts and also gives his opinion from time to time too. While this could have very easily turned out to be a boring read, I was nerding out on all the little facts I didn’t know before and could not stop myself from sharing them with others (annoying, I’m sure). But really, I feel so much better informed about this industry as a whole now and better able to make quality choices at the grocery store too.

Thank you Ecco Books, HarperCollins, and NetGalley for the opportunity to read a free e-ARC of this title!

This is a great read about one companies rise in the world of a meat purveyor that started with the authors great-grandfather and progress to Pat now running the day to day business. You see in the authors eyes the privilege i finally being able to go to work in the family business which his father tried mightily to discourage from. This is quite a rise from a one man shop to the point that they are in today were on average the process by hand about 80,000 pounds of meat each night in their 35,000 square foot facility to supply their mail order business and as many as 1500 restaurants and clients as large as Shake Shack. It is interesting to read how they developed the relationships they have to get exactly the type of product they want their customer are asking for. Not bad form a one man shop to the ability generate revenue now in the hundreds of millions of dollars in business that is almost a 100 years old.

You can always learn something form everything you read and this is no different some of things that stick out is are, did you know that beef comes from three different varieties or beef. That to have kosher beef you can only use the front half of the steer or heifer. Along with is the author makes some compelling arguments concerning the effects of beef on the environment, the development of meat alternatives along with why the meat industry will look out to do what is right in the interest of protecting their industry as it is in their best interest so they can continue to sell their product. Very informative. Thank you to Netgalley and ECCO publishing for an ARC for a fair and honest review.

This book is inspiring and full of information. Growing up in New York City, you get your meats at the butcher shops for all your meals. I just never knew the process involved and this book explains every step. The author wrote a wonderful book about his father’s legacy. Thank you to NetGalley and Ecco for a gifted copy. This is my honest review.

This is part deep dive into the meat industry (literally from field to table) and part memoir of a successful businessman/butcher/meat purveyor.

The sections on the meat itself - the cuts, relationships with growers and processors, difference between grades, what graders look for, etc. - are fantastic. But the more “memoir” sections feel like you’ve been trapped by your great uncle at thanksgiving as he regales you with stories from how he made his way in the world. It’s a bit disjointed, rambling, and a little braggy.

Bottom line: The information about the meat industry is worth the price of admission. LaFrieda’s love of meat and family comes through loud and clear. Although the sentimental stories get boggy, the rest of the book was fascinating.

Is this a history book, business book, cook book or memoir? Author and butcher extraordinaire Pat LaFrieda gives us all of these in “Glorious Beef”, an ode to his family and to his livelihood. Mr. LaFrieda’s story is an All-American one, that begins one hundred years ago when his grandfather left Naples, Italy for New York City, and brought with him a dedicated work ethic and his skills as a butcher. His little shop became the Pat La Frieda Meat Purveyors, still run buy the fourth generation of La Friedas.

The book covers the growth of the business through the years. From the mafia, to September 11, to the pandemic, there have been plenty of challenges, and also much success. The family values of Quality,Transparency, Dedication, and Loyalty are at the heart of their business.

The author gives us his view from his butcher’s table and it’s fascinating. He shares the basics of how our steaks get from farm to table in America. We learn how the meat is processed, how to choose the cut and quality and how to prepare it. Porterhouse, rib eye, strip loin steak, tomahawk, filet mignon- Mr. La Frieda knows how to cut it, what makes a great steak and the best way to cook it. From gourmet restaurants to Shake Shack, Mr La Frieda knows his meat and how to serve his clients.

This is a positive and interesting book and I recommend it. Thanks to Net Galley for an anvance digital review copy. This is my honest review.

4.5 stars. This book was great! It was packed full of great information about the beef industry. It was so fascinating to learn about the history of their business. I would love to watch them butcher product one day.

Really enjoyed reading about this family business. A business passed from one generation to the next,A book to learn from and enjoy #netgalley#eccobooks,

Terrific book. It will inspire anyone, and give business owners something to aspire to. A great story of a family business and a tremendous example of how latter generations can grow a business while still respecting previous generations and the business ideals they held dear.