Pat LaFrieda runs a third-generation butcher shop that supplies prime cuts to some of the country's best-known restaurants and to home cooks willing to pay for quality. The film follows the operation behind that reputation: the cutting floor, the relationships with chefs who build menus around specific grinds and cuts, and the logistics of moving meat at a scale most butchers never reach. Interviews with LaFrieda and his staff trace how a family trade turned into a business large enough to supply restaurant chains while still handling custom orders for individual customers. The camera spends time on the shop floor watching the actual butchery, the packing, and the deliveries that keep the business running day to day. As part of a series on food industry empires, this episode treats LaFrieda's operation as a case study in how a traditional craft scales into a modern supply business without losing the specialization that built its name.