This week, the Lobel family will mark the 60th anniversary of the opening of it’s famed Madison Avenue butcher shop.
The Grand Opening announcement from the Lobel family’s scrapbooksNathan Lobel began raising beef cattle in Austria in the 1840s, and with the help of his son, later added a slaughterhouse to the business.
Nathan’s grandson Morris joined the family business as a boy, and in 1911, at the age of 17, he emigrated to the U.S. He eventually settled in New York, where he opened a butcher shop, first in the Bronx and later—60 years ago this week—at the current location on the Upper East Side of Manhattan.
From the beginning, Morris Lobel was obsessed with service and quality, and he instilled this obsession in his sons Leon, Nathan, and Stanley, who followed their father into the family business.
Leon Lobel
Stanley LobelToday, Stanley remains active in the store, while his sons David and Mark and Leon’s son Evan have emerged as the fifth generation of Lobels to carry forward the family commitment to the highest quality standards and unmatched customer service.
Leon, Evan, David, Mark, and Stanley LobelFor 50 years, Manhattan’s elite have trusted the Lobel family to be their source for the world’s best meat and old-fashioned, personalized customer service. Whether recommending a particular cut, suggesting a recipe, or sharing cooking tips, the Lobels’ goal is to provide every customer with a peak dining experience—every single time you visit the shop.
Their rigorous meat selection process differentiates their product from meat available in most stores. They only buy USDA prime beef, which accounts for less than 2% of all beef. But within the prime beef category, they take only the finest cuts, paying up to a 10% premium to get the best.
They then dry age the beef for four to six weeks, a process the family sees as an art, and one that can mean the difference between a good and a great tasting piece of meat. Steaks, filets, and roasts from Lobel’s Prime Meats are unlike any others on the market, which prompted a Wall Street Journal writer to note of a Lobel’s steak, “It was so perfect—in looks, taste, and texture—that we were tempted to eat it raw. The buttery flavor was beyond comparison.”
The Lobel family is grateful for all the loyal customers they’ve served through the years, and they look forward to many more years serving their clientele—both in Manhattan and nationwide—as America’s #1 family of butchers.
Happy 60th, Lobel’s Prime Meats!
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