pat lafrita, the country's most famous butcher, we find lafrita is busier than ever. >> the warehouse is two miles out of manhattan. it's where pat lafrita has carved out the fort nox of fill let. >> there's enough beef in here to need the city for two weeks. >> beginning with his great grandfather in 1922, it almost ended in 1992. when lafrita's father insisted his son do anything else. >> i was the generation that was supposed to jump out of this business. i wasn't supposed to work these hours. i wasn't supposed to be in 35° temperatures. >> lafrita worked on wall street for a few years, selling cheap stocks. he despised it. he ditched the boiler room to get back in a locker. danny meyers shake shack empire, along with elite restaurants throughout new york city and around the country. the best of that meat comes from here. >> this is your library. >> yes. this is my library. everything is stacked on me purposely. >> we were privy to a demonstration. >> when i pull some of the outer fat off and that's when you need the knife skills. you have to get in here and take as little meat off