Started in New York City’s Meat District in 1963, family-owned Plymouth Beef Company makes hamburger patties and ground beef for foodservice, restaurant and retail customers. The third-generation business now operates from a state-of-the-art facility in the Hunts Point Market, producing orders to customer specifications rather than shipping from standing inventory. Plymouth Beef has maintained SQF Level 3 food-safety certification for more than 10 consecutive years.
SQF Level 3 Certification, Edition 8
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USDA Inspection and Labeling
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Birchwood FoodsFamily-founded in 1936, Birchwood Foods has grown from Frank Vignieri’s meat-packing company into a multigenerational business known for long-standing partnerships with foodservice and retail customers. Its four processing plants produce ground beef patties for those markets, while an in-house Culinary Café helps customers develop proprietary foods. Birchwood’s plants are GFSI certified under the BRC auditing scheme.COLUMBUS, OH
Pat LaFrieda Meat PurveyorsFor more than a century, Pat LaFrieda Meat Purveyors has supplied restaurants and hotels with custom-cut meats, carrying the tradition into its fourth generation. Its North Bergen processing facility functions as a custom butcher shop, with a 12,000-primal holding room and a burger program that produces more than 100 blends each night to customers’ specifications. The company works with small domestic farms and delivers nationally to food-service customers, while also offering its meats directly to home cooks.BENSALEM, PA
Vincent Giordano CorporationA third-generation family business, Vincent Giordano Corporation has made cooked deli beef in Philadelphia since Vincent and Joy Giordano founded it in 1969. Under Guy Giordano’s leadership since 1983, the company supplies retail, foodservice, quick-service and private-label customers while putting high-pressure pasteurization at the center of its food-safety approach.PHILADELPHIA, PA
York Street MarketYork Street Market has grown from a one-truck Hudson County deli-meat route in 1967 into a family-owned maker and distributor of fresh, handcrafted food-service programs. Based in New Jersey with a second facility in Cincinnati, the company processes more than 300,000 orders annually and produces over two million boxed meals, serving nearly half the country through its own refrigerated distribution network. Its SQF Level 3-certified facilities and food-safety systems support customers ranging from airports and universities to healthcare organizations and hotels.CINCINNATI, OH