NEW YORK, March 1, 2010 - As it celebrates its 10th anniversary of exhibiting at the International Restaurant and Foodservice Show of New York, Master Purveyors, the family owned and operated specialty butcher which has been supplying New York city’s most prestigious hotels, restaurants, institutions and retailers since 1957 with prime meats and dry aged beef, embraces 21st century innovations, while adhering to the time honored tradition of hand-fabricating fresh hanging meat on-site. Already serving clients such as Peter Luger Steakhouse, Wolfgang’s and Bobby Van’s with the East Coast’s largest dry aging room - more than 1600 square feet housing some 100,000 pounds of USDA prime beef and choice beef - Master Purveyors recently raised the facility bar for the industry by enclosing and refrigerating its loading dock and is in the process of “greening”
The new enclosed temperature controlled loading dock enables an unbroken cold chain for products, assuring an industry standard-setting degree of food safety. The new $50,000 lighting installation will yield a brighter, whiter light level for Master Purveyors’ brigade of 50 butchers and packers to execute their precise portion control and custom cuts, while significantly reducing the plant’s carbon footprint.
Known for consistently supplying the country’s finest meat products at competitive prices, especially USDA prime beef and USDA prime dry aged beef, Master Purveyors also plays a major role in the current hamburger craze by providing the custom ground blends that constitute some of New York City’s most celebrated burgers - from longstanding favorites like those of JG Melon to up-and-comers such as the new Fresh-N-Fast.
And to make Master Purveyors the full-service go-to source, the company has expanded its scope beyond beef, veal, pork, lamb and poultry to include premium seafood and fish, as well as a broad range of provisions.
Founded in 1957 by Sam Solasz, Master Purveyors’ success has been predicated on an unwavering dedication to quality and the personalized service that only a family business can provide. At 81, Sam continues to contribute his expertise to the company daily – taking special pride in personally grinding meat for clients – while his two sons, Scott and Mark, direct the operation that delivers millions of pounds of product annually to clients nationwide.
For more information about Master Purveyors and its products, please call Mark Solasz at 718-542-
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