Goldbelly "Burger Bash" Pack
95%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaPat LaFrieda Meats ships its famous meats nationwide on Goldbelly! The “Goldbelly Burger Bash” package is a mix of Pat’s most popular burger blends: Original, Short Rib, Dry-Aged, and Goldbelly’s own custom Gold Label Burger Blend. We are sure that somewhere in this package is your new favorite burger!
LaFrieda’s meat has never been frozen and will arrive fresh. These meats are cut by their expert butchers alongside orders from some of the most famous chefs in the world.
Pat LaFrieda is synonymous with the best beef in New York. Founded by Anthony LaFrieda in Brooklyn in 1922, the company has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. Pat LaFrieda and his team ensure you’re getting the best possible meats from a network of small, family-owned farms. Pat LaFrieda supplies meat to many of the most iconic New York restaurants, including Eleven Madison Park, Minetta Tavern, Marea, and Shake Shack.
This pack includes 4 packs of burgers, 16 patties total
- The Gold Label Burger Blend (4 Patties)
- The Original Burger Blend (4 Patties)
- The Short Rib Burger Blend (4 Patties)
- The Brisket Burger Blend (4 Patties)
- Each patty is approximately 6 oz. each
Please Note:
Buns & condiments pictured are not included with this product.
- Burgers ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
- When you receive your order you should immediately refrigerate all meat items
- We recommend that you eat all meat products within 1 week of arrival for best results
- Once items are removed from the plastic, they should be consumed within 48 hours
- We do not recommend freezing product as freezing instantly degrades its quality.
Heating Instructions
- Heat a skillet or pan over medium heat.
- Lightly season each side of the burger with salt. Burger should be fully defrosted, but still cold.
- When pan is heated (about 5-6 minutes), drizzle a few drops of oil and place burgers on pan. Do not overcrowd.
- Flip burger once based on desired doneness (chart below). Upon flipping, top with slice of cheese if desired.
- Use a thermometer to confirm the done temperature before removing burgers from pan.
- Rest burger for 5 minutes before placing on bun.
"America’s Most Celebrated Butcher" - NJ Star Ledger
In New York City, Pat LaFrieda is synonymous with top-notch beef. It was founded as a Brooklyn butcher shop by Anthony LaFrieda in 1922, and since then the company has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. LaFrieda and his team work with restaurants to ensure that they’re getting the best possible product from a network of small, family-owned farms, and they're veritable superstars in the meat world.
Pat LaFrieda operates from a state-of-the-art 36,000 square foot facility just outside New York City, where they turn out more than 75,000 burgers daily from custom blends and their two dry-aging rooms store enough beef for 80,000 steaks. Pat LaFrieda supplies meat to many of the most famous and iconic New York eateries, including Eleven Madison Park, Minetta Tavern (where the Black Label Burger, made with a custom LaFrieda blend, is legendary), Marea and Union Square Cafe, and you might have heard of another client of theirs: Shake Shack.
We’re especially hooked on the Gold Label Burger, which was created exclusively for Goldbelly and was LaFrieda’s first blend created specifically for home kitchens. If there’s a better burger blend out there, we’ve yet to find it.
