To our Schweid & Sons Family,

We at Schweid and Sons take enormous pride in feeding American families and communities. We've thrived because you've placed your trust in us for more than 40 years.

Despite these difficult times, we pledge that we will continue to maintain the finest quality and availability of all products carrying our name.

We feed your families and there is no greater responsibility.

Rest assured that Schweid and Sons is dedicated to supporting our food service partners. And, if you’re eager to find our products on your supermarket shelves, we’re fully committed to meeting your needs. And if your local store is out of stock, let us know and we'll get on it immediately.

As a family business, we pledge to treat each of you as we treat each other: with respect, care and best wishes for good health in the days and months ahead.

Spend this time safely with your loved ones. Do not hesitate to contact us at 201-939-4747 with any questions.



Be well,

Jamie Schweid

Last week we endeavored to learn more about that quintessential Burger joint in Manhattan known as Black Iron Burger. During our Cattle Call interview it became clear that Black Iron is a force to be reckoned with, creating unique Burger builds to satisfy every taste, even the ones you didn’t know you had.

This week, the crew at Black Iron Burger let us under the grill hood to find out what makes their namesake Burger, the Black Iron, tick. And coming off an impressive showing at the Food Network & Cooking Channel South Beach Wine & Food Festival Heineken Light Burger Bash presented by Schweid & Sons hosted by Rachael Ray as a finalist for The Very Best Burger Award, it tastes all the more delicious!

How To Make The Black Iron Burger

Want More Black Iron Burger?

Check out our recent interview with the whole Black Iron crew on The Cattle Call.

Don’t forget to follow Black Iron Burger on social and visit their three locations in the East Village, Chelsea, and Midtown!


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