It's in the name of quality control, too: Behold the massive LaFrieda warehouse and packing plant in New Jersey, which contains one million pounds of meat destined to be dry-aged, fileted, ground in burgers, and then some. This video is all about the specific business principles you could conceivably use to boost your career as a budding beef titan (we see a self-help book coming on), but moreover, it's also a two-minute-and-28-second-long spectacle of butchery. “I eat two pounds of meat a day,” Pat LaFrieda says, with steely resolution. "Mostly raw."
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