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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

The Lobel Family Celebrates 60 Years on Madison Avenue

On August 28,2014 In lobel's prime meats in manhattan , about lobel's

This week, the Lobel family will mark the 60th anniversary of the opening of it’s famed Madison Avenue butcher shop.

butcher_opening copyThe Grand Opening announcement from the Lobel family’s scrapbooks

Nathan 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_in_shop copyLeon Lobel
stanleyinshop copyStanley Lobel

Today, 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.

Lobels Family - home page photoLeon, Evan, David, Mark, and Stanley Lobel

For 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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