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NEW YORK - We have over a million and a half pounds of beef, just in this room. Pat LaFrieda s warehouse is just two miles outside Manhattan. It s where the butcher has carved out the Fort Knox of filet. There s enough beef to feed New York City for a few weeks, Pat said. The LaFrieda family has been feeding the cit [url=https://www.adidas-yeezy.de]yeezy[/url] y for more than 90 years, beginning with his great gr [url=https://www.stanley-cups.com.de]stanley cups[/url] andfather in 1922.It almost ended in 1992 when Pat s father insisted his son do anything else. Pat LaFrieda and family CBS News I was the generation that was supposed to jump out of this business, Pat said. I wasn t supposed to work these hours, I wasn t supposed to be in these 35 degree temperatures. Famous quote my dad told me when I asked him to joining the family business, was why would you want to do this. You re going to be rubbing pennies for the rest of your life. Pat worked on Wall Street for a ye [url=https://www.stanley-cups.co.uk]stanley cup[/url] ar selling cheap stocks. He despised it. So with the family business struggling, Pat ditched the boiler room to get back in a meat locker. We had about 44 customers. My mother did the books. We had two drivers. My dad and I were the two butchers, he said. Now I have 60 butchers. The LaFrieda family business hit a turning point when Pat met Mario Batali.Before becoming a celebrity chef, Batali was desperate for a much-needed veal loin. Pat convinced
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