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Schweid & Sons
In the late 1800s, Harry Schweid started selling high quality meats to butchers and restaurants in New York City's lower east side. By the 1930s, his son Sam had his own business in Harlem, selling the best meat around. In 1976 the focus was switched solely to one thing - ground beef. Today that passion is carried on with a single-minded dedication to producing the best tasting, highest quality burger.
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