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 1978, Sam’s son David Schweid took his family’s long withstanding heritage in the meat purveyor industry and founded Schweid & Sons, a company that would focus on one product – ground beef. Today, that same passion, commitment and work ethic is carried on here at Schweid & Sons through David and his two sons Jamie and Brad, all with a dedication to producing the best tasting, highest quality Burger.
In this episode we talk to Jamie about his experiences growing up in the business and how they have ensured that family values remain part of the business today despite its size and global reach.
You can find out more about Schweid and Sons here:
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