It’s impressive to see the CEO training the future butchers of his company. This is an exceptionally specialized skill and not many people can do this production style. It’s a testament to a great company.
Not even just training but literally helping them by working! I'm sure he's got business calls and stuff he has to tend to, but just stepping on the line to make sure everyone's doing a good job, and making sure he's available... If this isn't the definition of leadership, I don't know what is.
I think anybody that has ever had a boss has to remember is that this documentary is from this guy's perspective. We don't actually know what happens, and I can guarantee he doesn't really do anything all day. The CEO can't be training somebody how to butcher, he definitely has a manager that's not getting any credit. He probably has an entire team of managers.
@@YourLordAnon What a cynic. Maybe you’ve never worked with these gifted people. I know my boss along with a select few cooks could run a butchering business, tomorrow. Companies can’t afford the expense of many managers that you don’t need. If you don’t know the business, then you should consider comments directed at software?
@benbaer4697 actually no he literally moved out of NYC to New Jersey due to Bill DeBlasios policies he put into place. He also since several of his customers are restaurants in California he's been forced to comply with their regulations for certification to animal welfare standards. He literally has to keep the paperwork on how much square feet any beef sold in California before the cow was slaughtered how much room it had to walk in and lying on that paperwork is a 250k fine.
Good to see that a CEO/founder of a company still has an active role to this day. I hope Pat pays his employees good money for the great work they do. 😊
He must be the talent and discipline who runs $270 mil annual sale and still have time to go down his field every single day...and even make their butchers.
He didn't talk about profit or personal wealth. He talked about his employees, his customers, the quality of his products and family. That about says it all!
he's hiring dirt cheap labor and training them to save money. don't kid yourself! LOL! they are not well rounded botchers they are being on-the-job trained to do very specific jobs they can't break down an entire cow. LOL.
@@imaxdigital7052 You’re watching too much cnn bro… I’m from Germany, so I couldn’t care less about the old fucks you guy are free to elect. Back to the payment. In this economy it is impossible to underpay people, there are plenty of jobs. If you’ve no skills, it’s just normal to be payed less. After a while you can renegotiate the payment, in case you’re an asset to the company, every boss will gladly give you a raise. If not, you still have no skills most likely. You really need to reevaluate your mindset
@@u235u235u235 conversely, you could say he doesn't need to hire a well rounded butcher, because he'll be overpaying for all of that experience that won't be used at all in this facility. It's akin to hiring a race car driver to drive a school bus.
Imagine if most CEO's were like Pat. Hands on doing every job and his employees love him for it. So do his customers~! I have always loved a good steak & now a days I prefer to cook my own with my own spices, but I will greatly appreciate the work of the butcher that cut our steaks. Shalom
I used to work for a company that serviced the walk in coolers with a filtration system that kept the meat fresher and absorbed moisture. The smell that was in those coolers I will never forget it was like meat heaven. Unbelievable sweet heavenly smell.
Appreciate when a company takes time to train employee. His attention to detail and meticulous care for his business and employees, quite refreshing to see.
It's amazing how much employees respect you and stay working for you. When you come down and work next to them and talk to them every day, i would have never guessed that
This is how more businesses need to be ran. College has its place but most business can be reated like trade schools. Get someone in on the bottom, build them up, and reward them accordingly. People want to work, they dont want to be taken advantage of.
Can’t help but to respect for the pride an integrity he has in his work. I use to be a butcher an after seeing this it makes me want to get back into that trait
i fix and maintain all the food machinery and conveyers for multiple companies like this is Aus. Even all the machines before Pat get his meat... Its awesome he showed us behind the scenes but there's much much bigger operations this this
This company seems to be an awesome one to work for. I mean, how often does a CEO work with line workers, and how often are the CEOs training those people? I'm in awe.
@@sebastianconstantin5176 still awesome even if while not often, he still trains staff himself, I work in a meat company too but the owners only care about sales, we see their face less than once a week in the process area. But we also have to be realistic, a CEO time is worth more than just training and working together with staffs all the time, especially for a multi million dollars like this one.
i'm in awe of just HOW MANY there are of you and yet, you never own, but always work for. Carlos. lol who are you working for currently? why do you care if they work with or train you.. you won't ever get as far even if. so who gives af who's working next to you. it's sad how spicanos and spicanics lack both brains and looks, like a species except some other species are beautiful. and y'all migrate like animals too. though that can be a failure. a lot end up ded in the deserts or waters and their "kids" get the same fate, only to "work for".
I just recently had a shake shack burger. I was wondering why their burgers were so fresh tasting? Now I know why. Like the burger didn't taste processed like most fast food places.
I was training at a meat market in my town, and Pat LaFrieda is a LEGEND here in RI....I wish I could've learned more about butchering at that job (multiple surgeries made me lose it...I want to go back to butchering SO bad) and Hell, I would KILL to train under Pat! This video is awesome!!
I remember watching Meat Men on Food Network and when an employee injured his hand on a blade Pat drove him personally to the hospital shows how much he loves his staff
a burger made from the dry aged tomahawks thawed then hand chopped into burger patties after buying from Pat Lafrieda Meat Purveyor no less! Good choice.
well that's a good thing for your health anyway. Fatty meat isn't good for you. So funny seeing that that is the highest priced & most in demand in the US, in Australia, everyone wants lean, grass fed meat with no fat in or around it, cause we don't want to get fat or have heart attacks. We export any meat we produce that looks like the meat in this video, cause people here are barely willing to feed it to their dogs & certainly won't feed it to their human families
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To all the people who are working in a family business.. just know you guys are blessed.. you get to work in a safe environment where you can be loyal and you don't get mistreated.
"As a former military guy" @1:52 in the video He apparently spent "eight years in the reserves"...but no branch or rank is mentioned in a New York Mag profile.
"as a former military guy" , later in video: "his father didnt want him to put in the hours so he worked as broker for 9 moonths then come back in family business" :)))))
Wow, I've gotta try shake Shack if I ever get to go to NY, Also thank you for suppling meats to restaurants. Also Thank you Mel for making all those burgers!
Proper sanitation and storage must always be prioritized in circumstances like this. Typically, fast food chains aren't always aware of what the outcome may be from improper sanitation.
There is a huge difference between CEOs who are foinders, or in this case the offsprings of the founders, versus a CEO who just got hired to juice up the stock price for the next few quarters before he bails and move onto his next gig.
You could never catch me running a band saw at that speed. No siree. I hope they invest in those smart bandsaw that stop as soon as it detects a finger!
Sadly, Pat's father forcing him to learn another skill is how many family businesses go under after a couple generations. It was nice to see him have the desire and want to return to what he grew up loving and doing with his father and grand-father on each side, cutting beef. I also like the Luger style of serving the steak still sizzling to the customer. I like to eat hot food, not luke warm 'rested' stuff.
what we need more in america is families like this meat company to do more and start there own family own meat business because if these slowly die witch sadly they are it will bring those billionaire meat brands who dont use 100 percent real meat there using processed meat and that crap is no good meat for you to consume long term if this happens this will only get worse for smaller meat brands and its really sad.
