Ground beef as a staple on the American dinner table is traced back to the last decades of the nineteenth century. Arguably the most popular dish, the hamburger, was made famous at lunch wagons, fair stands and roadside restaurants meandering from the East Coast to the Midwest and beyond.
Today, New York Meat has become synonymous with this culinary tradition by taking extraordinary care and using superior ingredients in processing Hamburger Patties and Bulk Ground beef. Chef’s, restaurant owners, and food service managers count on us to provide them the purest products consisting of superior taste profiles that deliver a juicy, flavorful experiences every time.
Contact a Sales Specialist today . With New York Meat, you will receive unparalleled customer service and product knowledge. We are passionate about our burgers and show it in every facet of the business.
That’s New York Meat Difference.
German immigrant, Leo Weichsel, opened the predecessor to New York Meat in the 1940s. NY Loin, a purveyor of fancy hanging meat butchered for restaurants throughout the boro of Manhattan. Naturally, beef trimmings resulted from the butchering process.
Leo and his son-in-law Jerry Sussman realized that grinding the special trim into hamburger offered additional opportunities to provide delicious beef to a wider array of the Northeast’s burgeoning diner scene. Jerry enjoyed the new business model so much that he left his other career and branched out on his own and started New York Meat company in 1963.
Jerry sold high quality ground beef and burgers to the New York City diners, coffee shops, restaurants, hotels and more. In a few short years, he had his own space on 14th Street, NYC’s famed Meat District. New York Meat grew exponentially as they serviced the local jobber trade, meat distributors, local restaurants, foodservice companies and restaurant chains.
In 1989, Jerry’s son Andy Sussman joined the company. As a third-generation entrepreneur in this family’s business, Andy grew the business further by selling to a broad line of independent, regional and national distributors as well as restaurant chains and cash n carry operations. As a result, the company outgrew the size and architecture of its space in the Meat District and made plans for the companies expansion.
In April 2001, Andy took over as President and took the business to the next level of growth. New York Meat moved to its present location in the Hunt’s Point Market, Bronx, NY – the largest food distribution center in the world. The state-of-the-art facility the company constructed contains the latest in food processing technology for grinding beef and formatting beef patties. The new facility allowed New York Meat to continue on its trajectory of growth.
New York Meat is still a family-owned firm and operates in its state of the art facility. Amidst the corporate giants, prudent decision-making and innovative ideas have allowed us to grow without losing sight of our original goal: to deliver the best available beef products to the marketplace, and to do it better than anyone else.
.