The hanging beef arrives long before sunrise, when a 44-foot-long trailer pulls up to Unit B-14 at the Hunts Point Meat Market in the South Bronx. Inside are the carcasses of 100 steers, now divided into twice as many sides at a total weight of about 42,000 pounds—more than $100,000 worth of red meat.
The meat has just completed an overnight haul from Chicago, but its journey through one of the world's largest wholesale food markets to the plates of New York City's finest steakhouses has just begun.
"This came to us today and it was walking on Friday," says Sam Solasz, 83 years old, who opened wholesaler Master Purveyors more than 50 years ago. He moved his operation to Hunts Point from the original Meatpacking District in Manhattan in 2001, as the once-gritty neighborhood was undergoing a transformation into a night-life and shopping destination.
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