Shake Shack is often praised as a fast-food chain that uses quality meat for its burgers. The company’s nutritional information describes the meat as “100% natural Angus beef,” “freshly ground,” and “no added hormones or antibiotics.” But who actually supplies the meat to the chain’s 300-plus restaurants in the U.S.?
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The answer seems to be New Jersey-based butcher shop Pat LaFrieda Meat Purveyors. Although Shake Shack doesn’t name its supplier very clearly, such as in its online menus, the company referred to Pat LaFrieda as its “long-time beef supplier” in a 2020 press release and also mentioned the partnership in a 2018 press release. Accordingly, Pat LaFrieda’s official website also credits him with providing the “famous Shake Shack blend.” Pat LaFrieda has also been a long-time Shake Shack loyalist: The company has supplied Shake Shack with beef since the first restaurant opened in 2004, although Shake Shack has sometimes used other, unnamed suppliers.
Keep in mind that Pat LaFrieda may only supply beef to Shake Shack’s U.S. locations. In the United Kingdom, where Shake Shack operates 15 restaurants, the company says its beef comes from Scotland — and while the exact supplier isn’t listed, it’s unlikely to be Pat LaFrieda, as the company appears to operate only in the United States. On that basis, it’s possible and even likely that the chain uses alternative, more local beef suppliers in other countries where Shake Shack operates.
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What you should know about Pat LaFrieda Meat Purveyors
In the world of premium meat, Pat LaFrieda Meat Purveyors is a big name, valued at around $200 million. The company was founded over a century ago by an Italian immigrant and has been family-owned ever since—its namesake (and huge steak lover) Pat LaFrieda Jr. is currently the company’s CEO. LaFrieda is as close to a celebrity butcher as you can get, especially because his company has supplied steaks and other meats to many big-name restaurants and chefs, especially in New York City. His clients have included April Bloomfield (of The Spotted Pig), Eleven Madison Park, and Danny Meyer (of Union Square Café and Shake Shack), among others. The company has earned a reputation for flexibility and attention to detail—for example, working meticulously on burger mixes for chefs and going back and forth until a chef or restaurant is completely satisfied.
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Compared to other large butchers or meat suppliers, Pat LaFrieda has a high level of name recognition, with the company name often appearing on menus. This, along with the company’s reputation for producing only high-quality beef without hormones or antibiotics, has helped it gain a reputation as (if not the) best meat supplier, especially in New York, where the business is concentrated.
The company doesn’t raise livestock itself: it sources from “reputable breeders” (as it says on its website), focusing on grass-fed and organic products. Although it’s known for beef, it also sells poultry, lamb, pork and venison.
