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

The Lobel Family: Mastering Their Trade

On April 12,2020 In about lobel's , lobel's prime meats in manhattan , metlife stadium , yankee stadium

Lobel Family Photo

For more than 60 years, the Lobel family butcher shop at the corner of Madison Ave. and 82^nd St. has been a fixture of New York City’s Upper East Side, the destination for Manhattan’s elite who demand nothing less than the absolute best.

In more recent years, the family business has transformed and adapted in significant ways as times and opportunities present themselves. And with each new enterprise, the Lobels earn widespread acclaim for offering the absolute best-quality meat money can buy.

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Dry Aging: The Key to the Ultimate Steak

On March 29,2020 In about lobel's , beef , guide to meat

Dry aging makes the difference between a good steak and an unforgettable steak.

Once an old-world process for preserving meat, dry aging in today’s world of convenience and shortcuts is a vanishing art—a labor-intensive process practiced by very few to achieve the epitome of flavor, tenderness, and juiciness.

The Lobels are among the few practitioners anywhere of old fashioned, dry-aging methods, in their own patented dry-aging lockers, for up to six weeks—longer than most beef purveyors.

Porterhouse

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USDA Grades: Quality You Can See

On March 16,2020 In about lobel's , beef , guide to meat

The first step to enjoying a great piece of beef is being able to identify a great piece of beef on sight.

So how do you compare one to another? It’s all in knowing what to look for.

To answer the call, the U.S. Department of Agriculture (USDA) has a system by which beef lovers can see and choose the best in its class: the USDA Quality Grading System.

Strip Steak Raw

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Fresh is Best, and Here’s Why

On March 2,2020 In about lobel's , guide to meat , beef

Have you ever frozen a strawberry? While you may put in the freezer a plump, brilliant red, juice-filled berry, what you take out and thaw is deflated, greyish, and mushy.

That’s because, when the moisture inside the berry freezes, it expands within the strawberry and the cell walls are broken. When the strawberry thaws, the cells simply collapse, the berry purges its juices, and it no longer retains its original shape and texture.

Now, imagine doing that to the magnificent, cherry-red steak you just bought from Lobel’s of New York.

Porterhouse

The effects of freezing meat are not as drastic and damaging as freezing a strawberry, but the longer meat is frozen, the more significant and obvious the negative effects of freezing become.

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A Legacy of Leadership

On June 6,2018 In about lobel's , lobel's prime meats in manhattan

It is impressive to consider the myriad contributions the Lobels have made to the meat business in the last 30+ years. The Lobels are leaders and innovators in the world of meat, with an iconic New York butcher shop, a thriving online business, and a wealth of books, patents, and leadership positions in the industry.

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Looking Forward to the Sixth Generation of Lobels

On May 8,2018 In about lobel's

With the sixth generation of Lobels poised to enter the work force, perhaps a few of them will find their way into the beloved 600-square-foot butcher shop on Madison Avenue that has remained a family tradition for more than 60 years.

A post shared by Lobel’s of New York (@lobelssince1840) on Apr 8, 2016 at 9:07am PDT

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A Long-Standing Family Business Remembers Previous Generations

On April 5,2018 In 175th anniversary , about lobel's , lobel's prime meats in manhattan

Although Stanley Lobel never knew his grandfather Nathan, he describes how he slaughtered his own farm-raised steers and delivered cuts of meat to neighbors and residents in the town of Scharnitz, Austria, where Nathan grew up. Stanley’s grandfather was one of six children and along with being a farmer and butcher, he also served as mayor of his small European town in the late 1800s.

Morris Lobel

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Remembering Leon Lobel

On March 12,2018 In about lobel's

“Dad was the best butcher and teacher I ever had,” remembers Evan Lobel of his father Leon who passed away 12 years ago.

Working together in the small 600-square-foot space was like a perfectly orchestrated dance—each would anticipate the other’s moves, and to this day Evan feels extremely lucky and grateful to have had so many memorable moments working so closely with his father.

Leon and Evan

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Spotlight on 5th-Generation Butcher Mark Lobel

On February 8,2018 In about lobel's

"I always had the passion for the business," says Stanley Lobel’s youngest son Mark, who started working at Lobel’s in 1986. Despite trying his hand at other jobs, Mark always preferred the family business, and after receiving a degree in Business Administration from Long Island University he began working full time in the store.

Butcher Shop Selfie! Mark Lobel working in our Madison Avenue (Manhattan) family butcher shop with his son, Brian. #butchersofinstagram #likefatherlikeson #family #familybusiness #mylobels #madisonave #madisonavenue #butcher #butcherShop #Manhattan #nyc #primebeef #instagood #selfie #butfirstletmetakeaselfie

A post shared by Lobel's of New York (@lobelssince1840) on Jan 12, 2018 at 8:01am PST

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Spotlight on 5th-Generation Butcher David Lobel

On January 9,2018 In about lobel's

Stanley Lobel's oldest son David calls himself the black sheep in the family as he spent almost seven years practicing law before eventually finding his way back to the family business at their Madison Avenue butcher shop.

Check out David Lobel showing off some beautiful USDA Prime Dry-Aged Porterhouses! Link in profile. #MyLobels #porterhouse #steak #dryaged #prime #usdaprime #primebeef #beef #butcher #butchershop #butchersofinstagram #instagood #instameat

A post shared by Lobel's of New York (@lobelssince1840) on Nov 10, 2017 at 7:47am PST

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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.

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Category: about lobel's

The Lobel Family: Mastering Their Trade

Dry Aging: The Key to the Ultimate Steak

USDA Grades: Quality You Can See

Fresh is Best, and Here’s Why

A Legacy of Leadership

Looking Forward to the Sixth Generation of Lobels

A Long-Standing Family Business Remembers Previous Generations

Remembering Leon Lobel

Spotlight on 5th-Generation Butcher Mark Lobel

Spotlight on 5th-Generation Butcher David Lobel