Holy cow! Butcher grills entire steer at New York City festival of flesh Meatopia
The annual New York City festival of flesh known as Meatopia took place this Saturday on Randall's Island, with one brazen butcher bbqing an entire cow for the feast.
Pat LaFrieda Jr and his crew painstakingly grilled the 1,000 pound animal to perfection for the festival, which featured 38 chefs and their most mouthwatering offerings.
The animal had to be lowered onto the enormous grill with the help of a crane before the hundreds of hungry masses devoured every delicious morsel.
Delish: The annual New York City festival of flesh known as Meatopia took place this Saturday on Randall's Island, with one brazen butcher bbqing an entire cow for the feast
Facelift: Mr LaFrieda is the CEO of Pat LaFrieda Meat Purveyors, New York City's most prestigious meat packing facility
'This will be the most beautiful Meatopia yet,' Mr LaFrieda announced on Twitter. 'Roasting a 1k pound steer for all to enjoy!'
Mr LaFrieda is the CEO of Pat LaFrieda Meat Purveyors, New York City's most prestigious meat packing facility.
Selling to the finest restaurants in the country, Mr LaFrieda is even the subject of a Food Network reality TV program, Meat Men.
He is just one of several renowned chefs to serve up their cuts at food writer Josh Ozersky's carnivorous carnival.
Lift: The animal had to be lowered onto the enormous grill with the help of a crane before the hundreds of hungry masses devoured every delicious morsel
Hungry? Pat LaFrieda Jr and his crew painstakingly grilled the 1,000 pound animal to perfection for the festival, which featured 38 chefs and their most mouthwatering offerings
'I’m just a well-connected glutton with a love for ethical meat,' he says on the event's website.
Chefs are required to only use certified cruelty-free, hormone-free and antibiotic-free meats, cooked over wood logs or charcoal.
'We love meat, but we love animals too,' he explains.
Celebrity chefs cooked up their own brisket, burgers, spare ribs and pulled pork for all the flesh fanatics to enjoy, bellyaches and all.
Worth The Wait: He is just one of several renowned chefs to serve up their cuts at food writer Josh Ozersky's carnivorous carnival
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