timbook by tim godfrey

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taking the time to learn more about our family

butcher shop. We want you to feel as satisfied

your order, to the moment you lift the last delectable

obel’s of New York is honored that you’re

purchasing the finest and freshest meats from us online as if you were at the counter in our Madison Avenue shop.

njoying the best meat available is one of

life’s great pleasures—from the moment you receive

morsel from your plate.

As you unseal your order, the meat will bloom—

For 50 years, Manhattan’s elite have trusted

that is, develop its full color—beef and lamb to a

the Lobel family to be their source for the world’s

rosy red, veal to a light pink, pork to a deep, rich

best meat and old-fashioned, personalized customer

pink. A closer look reveals the delicate marbling, and

service. Whether we’re recommending a particular

any visible fat will be firm and creamy white. Both

cut, suggesting a recipe, or sharing cooking tips, our goal is to provide every customer with a peak dining experience—each time you purchase from us.

With the Lobel’s of New York online butcher shop,

marbling and color are characteristic of the finest meats available.

Prepare your selection—whatever suits the

we can now extend our signature quality, service,

occasion—family meals, celebratory entertaining, or

and selection to customers in all 50 states.

summertime alfresco dining.

We are proud to offer dry-aged USDA high-

prime and Wagyu beef, all-natural veal, lamb, and poultry, Kurobuta pork, heritage meats, and specialty products. Order online or through our toll-free

knife in hand, feel the gentle yielding as you slice —and then your first bite. You’ll see why we say: Tasting is believing.

customer service phone line anytime, day or night.

To ensure optimum flavor and freshness, each

order is hand-cut, individually vacuum-sealed,

First, the aroma will capture your senses. With

That’s the taste of 160 years of Lobel family

securely packed, and delivered overnight—fresh from

experience as renowned practitioners of the butcher’s

our hands to your door.

art and purveyors of the finest meat available anywhere—at any price.

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few butchers anywhere who invest the time and

Lobel family to the next for five generations. You can

expense required to do it properly. It’s a natural

expect the highest level of personal assistance when

process, and it’s a vanishing art. Dry aging does

shopping at Lobel’s. Our online support services are

to meat what a chef does to a sauce—reducing the

always at your disposal, with answers to your

moisture content and thereby concentrating and

questions and helpful advice.

heightening the flavors. That reduction, combined

with the natural tenderizing of enzymes in the meat,

with our knowledgeable staff, or you can request an

produces results of unparalleled quality.

immediate return call to discuss your order. You can

We follow the traditional approach, dry aging

also contact Lobel’s directly via e-mail through our

meat in temperature-controlled coolers for a full four

customer feedback form and be assured of a prompt

to six weeks—a much longer period of time than

response to your inquiry.

most others are willing to devote.

familiar with your individual preferences—the cuts

ry aging brings every cut of meat to the

height of perfection, and the Lobels are among the

Nothing the cook does while preparing a recipe

oyal, attentive service to each customer is a

value that has been passed from one generation of the

While at the Web site, you can initiate a chat

As you shop with us regularly, we will become

can compare with the results that are possible by

of meat you love, as well as the recipes and menus

starting with properly dry-aged meat. Even the

you might enjoy. You can depend on Lobel’s for

simplest recipes have a new depth of flavor, melting

superior service and the best meats money can buy.

tenderness, and velvety texture. Once experienced,

This is our promise to you.

the difference is unforgettable. Photo: Leon and Stanley Lobel, circa 2002 Although Leon passed away in 2006, his spirit and legacy remain very much a part of everyday life at the family’s butcher shop.

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teaks

Hanger Steak (16–18 oz. avg.) Bacon-Wrapped Tenderloin Steak (6 or 10 oz.) Tenderloin Steak (5 or 8 oz.) Filet Mignon (6, 8, 10, or 12 oz.) Minute Steak (4 oz.) Dry-Aged Bone-In Rib Steak (16, 20, 24, or 28 oz.) Dry-Aged Boneless Rib Steak (8, 12, 16, or 20 oz.) Dry-Aged Cowboy Steak (32–36 oz. avg.) Dry-Aged Bone-In Strip Steak (14, 16, 18, or 20 oz.) Dry-Aged Boneless Strip Steak (8, 10, 12, 14, 16, 18, or 20 oz.) Dry-Aged Boneless Double Strip Steak for Two (30 oz.) Dry-Aged T-Bone Steak (16, 20, or 24 oz.)

Dry-Aged Porterhouse Steak (18, 22, 36, or 48 oz.)

f all the beef produced in the U.S., only 2% is

certified prime grade by the USDA. From that small amount, the Lobels choose only the top 2% of high

oasts

Tenderloin Roast (20 oz. or 3.5 lbs.)

prime—you just can’t get any better than that.

Chateaubriand (24 oz. or 2 lbs.)

Bone-In Dry-Aged Prime Rib Roast (4, 7, 10, or 14 lbs.)

Our USDA prime beef comes from the very finest

corn-fed cattle the Midwest has to offer.

Boneless Dry-Aged Prime Rib Roast (3, 5, 8, or 11 lbs.)

imparting a buttery taste and meltingly tender

Boned & Tied Dry-Aged Prime Rib Roast (bones tied back on) (4, 7, 10, or 14 lbs.)

texture that many beef connoisseurs herald as the

Dry-Aged Boneless Shell Roast (4 or 8 lbs.)

ultimate beef experience.

Pot Roast (3–4 lbs. avg.)

Then we dry age the beef for up to six weeks,

Our USDA prime beef selections comprise

premium cuts—the steaks and roasts that are among our customers’ most popular choices, as well as such

dditional Selections

Ground Beef (USDA Prime and American Wagyu blend)(2 lb. packs)

everyday cuts as pot roast, stew beef, minute steaks,

Wyoming Burgers (USDA Prime and American Wagyu blend) (8 oz. or 1 lb. patties)

and ground beef. We also feature our own signature

Tournedos of Beef (4 oz.)

cuts—London broil, for instance—and hard-to-find

Filet Tails (1 lb. packs)

cuts, such as hanger steak.

Tenderloin for Kabobs (1 lb. packs) Lobel’s Signature London Broil for Two (1.5 lbs.) Beef for Stew (1 lb. packs)

Photo: USDA Prime Dry-Aged T-Bone Steak One 16 oz.: $40.98

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Thickness & Serving Chart for beef can be found on page 26.

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teaks

Filet Mignon (6, 8, or 10 oz.) Dry-Aged Bone-In Rib Steak (16, 20, or 24 oz.) Dry-Aged Boneless Rib Steak (12, 14, or 16 oz.) Dry-Aged Bone-In Strip Steak (12, 14, or 16 oz.) Dry-Aged Boneless Strip Steak (10, 12, 14, or 16 oz.) Dry-Aged Boneless Center-Cut Sirloin (12 or 16 oz.) Dry-Aged Porterhouse Steak (16, 20, or 24 oz.) Dry-Aged T-Bone Steak (16, 20, or 24 oz.)

oasts

Dry-Aged Bone-In Rib Roasts (4, 7, 10, or 14 lbs.) Dry-Aged Boneless Rib Roasts (3, 5, 8, or 11 lbs.)

Dry-Aged Boned & Tied Rib Roasts (4, 7, 10, or 14 lbs.) obelâ&#x20AC;&#x2122;s Natural Prime beef comprises premium

rib and loin cuts from livestock raised in open pastures on a 100% vegetarian diet that is free of subtherapeutic antibiotics and growth hormones. Certified prime by the USDA, our Natural Prime steaks and roasts are abundantly marbled, deliciously flavorful, and aged for up to six weeks to ensure maximum flavor and tenderness.

The cattle are raised by a cooperative of 50 farms with a total of 30,000 acres of farmland throughout the Northeast. To participate in this program, each

Whole Tenderloin (3.5 lbs.)

dditional Selections

Ground Beef (USDA Prime and American Wagyu blend) (2 lb. packs) Wyoming Burgers (USDA Prime and American Wagyu blend) (8 oz. or 1 lb. patties) Tournedos of Beef (4 oz.) Filet Tails (1 lb. packs) Tenderloin for Kabobs (1 lb. packs) Lobelâ&#x20AC;&#x2122;s Signature London Broil for Two (1.5 lbs.) Beef for Stew (1 lb. packs) Thickness & Serving Chart for beef can be found on page 26.

farm pledges to follow humane livestock management practices that include providing cattle with room to roam and forage in a stress-free, safe environment; free access to clean, fresh water; and supplemental feed that is a mix of all-natural grains and grasses.

Photo: Natural Prime Dry-Aged Bone-In Strip Steak One 16 oz.: $51.98

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teaks

Dry-Aged Bone-In Hip Sirloin Steak (2, 3, or 4 lbs.) Dry-Aged Center-Cut Sirloin (12 or 16 oz.) Tri-Tip (2 lbs.) Skirt Steak (1–1.25 lbs. avg.) Dry-Aged Bone-In Rib Steak (16, 20, or 24 oz.) Dry-Aged Boneless Rib Steak (10, 12, or 16 oz.) Dry-Aged Bone-In Strip Steak (12, 14, or 16 oz.) Dry-Aged Boneless Strip Steak (10, 12, 14, or 16 oz.) Dry-Aged Porterhouse Steak (16, 20, or 24 oz.)

oasts

obel’s American Wagyu sets the standard of

ultimate quality for this luxurious beef. Called the “foie gras of beef,” the Wagyu breed of cattle is native to Japan, producing what many consider the world’s most sumptuous beef, including the famed Kobe beef.

Our Wagyu is all-American, raised on a 100%

Dry-Aged Bone-In Rib Roast (4, 5, 6, 7, 10, or 14 lbs.) Dry-Aged Boneless Rib Roast (3, 4, 5, 6, 8, or 11 lbs.) Dry-Aged Boned & Tied Rib Roast (4, 5, 6, 7, 10, or 14 lbs.) Whole Tenderloin (3.5 lbs.)

dditional Selections

vegetarian diet, and is free of subtherapeutic

Short Ribs (1 lb.)

antibiotics and growth hormones.

Brisket (4 or 9 lbs.)

London Broil (1.5–2 lbs. avg.)

Lobel’s Dry-Aged Wagyu offerings comprise

densely marbled steaks and roasts, including unique

Ground Beef (USDA Prime and American Wagyu blend)(2 lb. packs)

bone-in cuts, such as our old-style bone-in hip

Wyoming Burgers (USDA Prime and American Wagyu blend) (8 oz. or 1 lb. patties)

sirloin steak.

In addition, Lobel’s Family-Cut Wagyu

selections include such everyday favorites as brisket,

Thickness & Serving Chart for beef can be found on page 26.

whole tenderloin, skirt steak, and tri-tip. Elevate your family’s favorite dishes to a new level of flavor and tenderness.

Photo: American Wagyu Dry-Aged Boneless Rib Steak Market Price

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teaks & Chops

Veal Rib Chop (14 oz.) Veal Porterhouse Chop (14, 16, or 18 oz.) Bone-In Veal Strip Steak (12 or 14 oz.)

oasts

Veal Rack Roast (4 lbs.) Boneless Loin of Veal Roast (4 lbs.)

dditional Selections

Ground Veal (1 lb. pack or 8 oz. patties)

Veal Osso Buco (12 or 20 oz.) elected exclusively for the Lobels, this is the

finest milk-fed veal available from the upper

Veal Scaloppine (2 oz.) Veal Loin Medallion (3 oz.)

Midwest. All-American raised, hormone- and antibiotic-free, Lobel’s veal is ideal when you are looking for a lighter tasting beef. A lean, yet

supple, texture combined with extraordinary flavor

eal Thickness & Serving Chart

characterize every cut in our line—veal like no other.

From thick Porterhouse chops to elegant bone-in

rack roasts, medallions, and scaloppine, every cut is

Weight (oz.)

Thickness in inches Servings (approximate)

Veal Porterhouse Chops

14–12

trimmed by hand.

13–2

1 large

2–24

1 very large/2 small

Veal Rib Chops

12–13 (1 bone)

1 avg.

Bone-In Veal Strip Steak

24–22

1 avg.

23–3

1 large

Boneless Veal Loin Roast

4 lbs.

N/A

Veal Rack Roast

4 lbs.

N/A

5–6

Veal Osso Buco

2–22

1 avg.

3–32

1 large/2 avg.

Veal Scaloppine

8 –4

4 per avg. serving

Veal Loin Medallions

2–3

3 per avg. serving

Look beyond the most popular selections and you

will also find cuts that are rarely found elsewhere— our bone-in veal strip steak, for example.

Photo: USDA Prime Veal Porterhouse Chop One 14 oz.: $26.98

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Product

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1 avg.

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hops

Loin Chop (6, 8, or 10 oz.) Rib Chop (6 oz.)

oasts

Rack of Lamb (24 oz.) Bone-In Leg of Lamb (7–9 lbs. avg.) Boneless Leg of Lamb (6–7 lbs. avg.) Butterflied Leg of Lamb (6–7 lbs. avg.)

aised in open meadows of the Rocky

Mountain high-country, Lobel’s All-Natural Lamb is free of subtherapeutic antibiotics and growth hormones. The lambs eat a 100% vegetarian diet throughout their lives—only grass for six to eight months and then a blend of unprocessed grains. Their feed never contains any artificial supplements, stimulants, or animal by-products.

The result? Delicate flavor and tenderness

amb Thickness & Serving Chart

beyond compare.

And through our proprietary relationships with

Product

Weight (oz.)

Thickness in inches Servings (approximate)

Lamb Loin Chops

14–12

2 chops per avg. serving

13–2

2 chops per large serving

24–22

1 large/2 small

Lamb Rib Chops

2–24

2 – 3 chops per avg. serving

Bone-In Leg of Lamb

7 – 9 lbs.

N/A

8 – 10

Boneless Leg of Lamb

6 – 7 lbs.

N/A

12 – 14

Butterflied Leg of Lamb

6 – 7 lbs.

N/A

12 – 14

Frenched Rack of Lamb

24 oz.

N/A

Western suppliers, we are guaranteed the finest lamb available every season of the year.

Whether you are looking for the drama of a

Frenched rack of lamb or the hearty, rustic appeal of a grilled butterflied leg of lamb, our chops, racks, and roasts never fail to delight all the senses.

Photo: Frenched Rack of Lamb One rack, about 24 oz.: $58.98

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hops & Ribs

Pork Rib Chop (8, 10, or 12 oz.) Baby Back Ribs (1 lb. avg.) St. Louis Ribs (2 lbs. avg.)

oasts

Pork Tenderloin (10 oz.) Boneless Center-Cut Pork Roast (3 or 6 lbs.) Rack Roast of Pork (5- or 10-bone)

rom the land that has given us Wagyu beef,

we are proud to offer the most highly prized pork in all of Japan: Kurobuta pork from pure-bred Berkshire pigs.

Lobel’s Kurobuta pork offers a unique taste

experience as well. Its texture is exquisite—supple,

yet meaty. Its flavor is lush, distinctive, and

ork Thickness & Serving Chart

abundant. And the marbling yields unparalleled juiciness for pork—the meat glistens when you cut

Product

Weight (oz.)

Thickness in inches Servings (approximate)

Rib Chops

3–1

2 chops per avg. serving

1–14

1 large/2 small

14–12

1 extra large/2 avg.

Baby Back Ribs

N/A

2 avg.

St. Louis Ribs

N/A

3 avg.

Rack Roast of Pork

5-bone N/A (2 2 lbs. avg.)

3 – 4 avg.

10-bone (5 lbs. avg.)

N/A

6 – 8 avg.

3 lbs.

N/A

5 – 6 avg.

6 lbs.

N/A

10 – 12 avg.

10 oz. avg.

N/A

2 avg.

into it.

Our Kurobuta selections include the most

popular chops, roasts, and ribs.

Boneless Center-Cut Pork Roast Photo: Rack Roast of Pork One 5-bone rack: $48.98

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Pork Tenderloin

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EXCLUSIVELY STEAK Weekender

2 (6 oz.) USDA Prime Filet Mignons 2 (12 oz.) USDA Prime Dry-Aged Boneless Strip Steaks 2 (22 oz.) USDA Prime Dry-Aged Porterhouse Steaks

The Get Together Pack

4 (8 oz.) USDA Prime Filet Mignons 2 (16 oz.) USDA Prime Dry-Aged Boneless Strip Steaks 2 (16 oz.) USDA Prime Dry-Aged Bone-In Strip Steaks 4 (14 oz.) Veal Porterhouse Chops

The New Yorker

4 (6 oz.) USDA Prime Filet Mignons 4 (12 oz.) USDA Prime Dry-Aged Boneless Strip Steaks 4 (16 oz.) USDA Prime Dry-Aged Bone-In Strip Steaks 4 (22 oz.) USDA Prime Dry-Aged Porterhouse Steaks 4 (14 oz.) Veal Porterhouse Chops

The Ultimate

6 (10 oz.) USDA Prime Filet Mignons 4 (36 oz.) USDA Prime Dry-Aged Porterhouse Steaks

6 (30 oz.) USDA Prime Dry-Aged Boneless Strip Steaks for Two

e’ve created a range of packages to suit

8 (16 oz.) USDA Prime Dry-Aged Boneless Rib Steaks

any occasion—whether you’re looking for a generous gift that will be long remembered after

8 (20 oz.) USDA Prime Dry-Aged Boneless Strip Steaks

The Madison Avenue

1 (10 oz.) USDA Prime Dry-Aged Boneless Strip Steak

the last bite, or can’t make up your mind about what to get for yourself.

Look for a package that meets your budget—

1 (22 oz.) USDA Prime Dry-Aged Porterhouse Steak

STEAKS, CHOPS, AND SPECIALTIES The Wagyu Sampler

1 (2 lb.) Wagyu Dry-Aged Bone-In Hip Sirloin Steak 2 (10 oz.) Wagyu Dry-Aged Boneless Strip Steaks

our Madison Avenue or Weekender packages are

2 (12 oz.) Wagyu Dry-Aged Boneless Rib Steaks

great introductions to the pleasures of USDA

1 (20 oz.) Wagyu Dry-Aged Porterhouse Steak

prime, dry-aged meat.

2 (12 oz.) Wagyu Dry-Aged Boneless Center-Cut Sirloin Steaks

Or choose one that matches your tastes: our

1 (1.5–2 lbs. avg.) Wagyu London Broil

Mixed Grill Package—a cornucopia of flavors and textures—or The Ultimate—a tour de force

2 (5 oz.) USDA Prime Tenderloin Steaks

2 (1–1.25 lbs. avg.) Wagyu Skirt Steaks Mixed Grill

4 (10 oz.) USDA Prime Filet Mignons

for steak lovers.

4 (14 oz.) Veal Rib Chops 4 (22 oz.) USDA Prime Dry-Aged Porterhouse Steaks 4 (20 oz.) USDA Prime Dry-Aged Bone-In Rib Steaks 8 (6 oz.) Lamb Rib Chops The Sierra Collection

1 (6–7 lbs. avg.) Butterflied Leg of Lamb 1 (16–18 oz. avg.) USDA Prime Hanger Steak (in two pieces) 4 (1 lb. pkgs.) USDA Prime Tenderloin for Kabobs 16 (4 oz.) USDA Prime Minute Steaks

ROASTS Signature Roast Collection

1 (11 lbs.) USDA Prime Dry-Aged Boneless Rib Roast 1 (10 lbs.) USDA Prime Dry-Aged Bone-In Rib Roast

Photo: The Ultimate Package One package: $1,698.98

1 (3.5 lbs.) USDA Prime Tenderloin Roast 1 (4 lbs.) USDA Prime Dry-Aged Boneless Shell Roast 1 (4 lbs.) Veal Rack Roast

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e sure to visit our communications center, Lobel’s

Blackboard, when you want to be the first to know about what’s new, fresh, and exceptional.

It’s similar to a real blackboard you might see in a local

butcher shop, restaurant, or bakery. But our Blackboard is interactive and loaded with features to make lobels.com easy

for you to use and navigate, so you can find exactly what you’re looking for—quickly and directly.

obel’s free-range and organic poultry are

all-natural and raised on small Amish and Mennonite farms

in the rolling hills of Pennsylvania Dutch country. Some

Lobel’s of New York, new product announcements, limited-

selections are certified organic.

availability and special-order items, restocks, promotions,

holiday ordering deadlines, and much, much more.

Our free-range birds are processed by hand in small

All in one place, you’ll be in touch with news about

volumes under USDA inspection. You will not find plumper, better-tasting poultry anywhere.

For a limited time each month, we accept pre-orders for

fresh poultry. All orders ship on a selected day or days. This ensures that we are able to offer you a wide selection of the freshest poultry possible. Check Lobel’s Blackboard for current offerings and delivery dates.

obel’s Heritage Beef and Pork come from pure- and

cross-bred livestock from rare and endangered breeds. The

Product

Weight (lbs.)

Servings

Organic Chickens (Fryers)

3 – 4 avg.

of small family-owned farms in New York State and

Free-Range Roasting Chickens

6–8

6 – 8 avg.

throughout New England. The livestock’s feeding regimen

Organic Chicken Breasts

1 lb. pack

2 – 4 avg.

comprises a 100% vegetarian diet. In addition, these

Organic Chicken Thighs

1 lb. pack

2 – 4 avg.

Free-Range Capon Breasts

12–22

3 – 5 avg.

All-Natural Poussin

16 oz.

1 avg.

Organic Free-Range Turkeys

10 – 12

10 – 12 avg.

14 – 16

14 – 16 avg.

18 – 20

18 – 20 avg.

22 – 24

22 – 24 avg.

Free-Range Geese

10 – 12

10 – 12 avg.

All-Natural Muscovy Duck

3–4

3 – 5 avg.

All-Natural Cornish Game Hens

14–12

1 large/2 small

Photo: Whole Organic Chicken One 3 lb.: $14.98

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steers and pigs in the program are raised on the open pastures

steers and pigs are free of subtherapeutic antibiotics and growth hormones.

Not only are Lobel’s Heritage Meats the very best tasting,

pasture-raised beef and pork on the market today, their sales help: • Preserve endangered livestock breeds by making their propagation economically viable • Support sustainable, environmentally friendly agricultural practices • Support the small, family farms that are dedicated to breed conservancy

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altogether, our Specialty Foods selections are second to none.

our fine cuts of meat.

hen you want to round out a menu to complement

any of our fresh meats or you are looking for a change of pace

With each product, we’ve sought out only the very

ere, in one convenient location, you’ll find our

complete selection of products that we think best complement

We’ve tasted and tested and come up with an array of

best-in-class suppliers who make these products to our

products we consider to be best-in-class in their respective

specifications, giving each its own unique character

categories—each produced by wholesome methods.

and flavor.

steak and the finest flavor-enhancing spices and herbs to

Some are in stock at all times, others may be available

From the basic ingredients for cooking the perfect

seasonally or by pre-order when they come to market.

condiments and sauces that are perfect ingredients in your

Our smoked hams, turkeys, salmon, bacon, and other seasonal

favorite recipes or an easy finishing touch—our pantry

specialties are ideal party starters for buffets, sandwich bars,

products will help you get the most out of every beef,

or hor d’oeuvres.

veal, pork, lamb, or poultry dish you prepare.

Check back often. We’re still tasting and testing.

cfY\cËj

improve your cooking skills—and they make great gifts for

sausages—hand made in small batches.

any home epicurean.

sausages as well as game and seasonal sausages.

hether you’re looking for recipes or tools of the trade,

Lobel’s Merchandise will help inspire your preparations and

Cookbooks by the Lobels and others, Lobel’s signature

rom old-world traditions to today’s inspirations, Lobel’s

Sausage Shop offers the finest fresh and smoked artisanal

Look for your all-time favorites and European-style

butcher’s knives, and a growing variety of tools, gadgets, and utensils—we’ve selected some of the finest items for use in your kitchen.

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ift Boxes

ne gift or many, Lobel’s Gift Shop is the best place to

start for the most delectable gift options you could imagine for every holiday, birthday, anniversary, or special occasion.

Think of it as gift-giving headquarters—one-stop

shopping for everyone on your personal or corporate list. Multiple orders, locations, and delivery dates? No problem— every aspect can be customized to your specific needs.

Here, you’ll find easy-to-use interactive gift-giving

aids to help you narrow your options and make your gift planning as simple and efficient as possible, including gift recommendations by occasion, price, or product category.

Pre-selected and specially priced assortments, shipped in our signature Lobel’s “black-tie” gift boxes.

roduct Gifts & Gift Certificates

Send fresh meat gifts at any time, or select a product and send a certificate that your recipient can redeem at their convenience, or select a dollar-value gift certificate and let your recipient choose the products and redeem it at their convenience.

ersatile Packages

Pre-selected assortments designed to suit any budget and any taste. Choose from a variety of combinations of steaks, chops, and roasts. (Shipped in standard Lobel’s Styrofoam and corrugated cartons.)

erchandise

Cookbooks, utensils, and dry goods—gifts for yourself

Corporate Gift Center Lobel’s of New York is the perfect choice for corporate giftgiving, sales incentive, and customer-appreciation programs.

For complete information, visit our Corporate Gifts

Center at www.lobels.com/corporate

and others.

antry

Oils, condiments, sauces, and seasonings—mix and match your own gift assortments.

Or call our administrative offices toll-free at

866-595-6235 between 6:30 a.m. and 3:30 p.m. (ET) weekdays and ask about how we can help you create your own corporate gift program. Photo: 2 (8 oz.) USDA Prime Filet Mignons and 1 (12 oz.) USDA Prime Boneless Strip Steak Gift Box: $128.98

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andling Instructions (continued)

rdering from Lobel’s of New York

Your complete satisfaction is our first priority. With that in mind, rest assured that whether you place your

Lobel’s of New York does not recommend defrosting meat in the microwave oven. The

order online or by phone, we will endeavor to make your experience as pleasant and easy as possible. We custom

microwave usually defrosts unevenly, cooking the meat on the outside while it is still thawing

prepare your order and arrange for Federal Express Priority Overnight or UPS Next Day Air delivery. Each

inside. If you absolutely must use a microwave, defrost the meat only 75 percent, so that it is

order is vacuum-sealed and packed to stay cold for up to 48 hours. Most orders, however, reach your door in less

still partially frozen. Then wrap tightly in plastic wrap and let the meat finish thawing and

than 20 hours. If next-day delivery is important, please place your order by noon (ET) the day prior. There are

reach room temperature on the counter. Do not use a microwave to defrost small pieces of meat,

no deliveries on Sunday or Monday. Please note that catalog prices are valid as of October 2006. All prices are

as they will dry out.

subject to change without notice. Official pricing is listed on our Web site.

ooking the Perfect Steak

Grilling—Outdoor 1. Steaks should always be at room temperature before they are cooked. Remove your steaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel. 2. Preheat grill to maximum temperature. 3. Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper. 4. Place the steaks 3 to 5 inches from the flame and sear 2 to 3 minutes on each side to seal in the juices. 5. After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection. 6. Return the steaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below. If using a gas grill, reduce the heat to moderately hot to hot. Or use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill. 7. Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving. — Evan, David, and Mark Lobel

andling Instructions

Storing fresh meat—Your Lobel´s of New York order is vacuum-sealed in air-tight packages so that

it can be transported safely. Kept in its original packaging, the meat will stay fresh in your refrigerator for four to five days.

Using fresh meat—All meat, except for ground beef and poultry, must be at room temperature before

cooking. Ground beef and poultry should be used right out of the refrigerator.

Freezing—Fresh meat should be frozen in the original vacuum-sealed packaging in which it is delivered.

Pan searing—Indoor 1. Bring the steaks to room temperature as described above and pat dry with a paper towel. 2. Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element. Heat pan for about 20 minutes. 3. Brush the steaks with olive oil and rub steak with coarse kosher or sea salt and freshly ground pepper. 4. CAUTION: Pan handle will be extremely hot. When the pan is heated, pull the oven rack out to give yourself clear access to the pan and lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steaks are seared. 5. Sear the steaks for 2 to 3 minutes on each side. 6. After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions in the chart below.

Don’t use the ice-cube compartment of your refrigerator. The temperature required to make ice cubes is 32˚ F,

7. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.

while the temperature of your freezer should not be above 0˚ F. At 0˚ F or below, beef will be safe for six

Suggested total cooking times are estimated below for a preheated oven broiler. Red-hot charcoal

months. Lamb and veal should be used within three to six months, and pork within two to three months.

may take less time. Give filet mignon one minute less to cook than other steaks. DO NOT

Defrosting—Defrosting time depends on the size of the cut of meat.

OVERCOOK. For best results, check the internal temperature for doneness with an instant-

Small chops: Place on the lower rack of the refrigerator on the morning of the dinner. About four hours

read thermometer a couple of minutes before the end of suggested cooking time.

before cooking time, put the chops on the kitchen counter to finish thawing and reach room temperature.

Large steaks: A big steak, such as a two-inch porterhouse, should be placed on the lowest rack of the

Thickness

refrigerator at dinnertime the night before. If the steak is still frozen in the morning, take it out of the refrigerator around noon and put it on the kitchen counter to finish thawing.

Roasts: Allow a large roast to “rest” in your refrigerator for a couple of days. Then bring it to room

temperature early on the morning of the day you will be roasting.

catalog_2006.indd 24-25

Rare (120°–130°F)

Medium Rare (130°–140°F)

Medium (140°–150°F)

Medium Well (150°–160°F)

1 inch

8 minutes

10 minutes

13 minutes

18 minutes

1 1/4 inches

10 minutes

12 minutes

15 minutes

20 minutes

1 3/4 inches

12 minutes

14 minutes

17 minutes

22 minutes

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eef Thickness & Serving Chart

“Best piece of meat in America: tender, succulent.”

Product

Weight (oz.)

Thickness in inches Servings (approximate)

Filet Mignon

13–2

1 avg. – large

22–3

1 extra large

Highest overall source for “quality, variety, and service” of more than 1,600

Tenderloin Steak

14–12

1 small

NYC food purveyors.

Boneless Strip Steak

1–14

1 small

13–2

1 large

1 avg.

2–22

2 avg.

1–14

1 avg.

perfectly aged, with a butter-like softness … Online ordering was hassle-free.”

24–22

2 avg.

3–32

2 large/3 small

1–14

1 avg.

14–13

1 large

1–14

1 avg.

flight butcher with a longer-than-average aging process that yields more complex

12–2

1 extra large/2 small

1–12

1 avg.

flavor. And Lobel’s 24-hour customer support is the best in the industry.”

2–22

2 avg.

Cowboy Steak

32 – 36

22–23

2 large

Hanger Steak

16 – 18

N/A

1–2

“… rated tops in taste … Testers called Lobel’s ‘delectable’ and said they could

Skirt Steak

1 – 1 4 lbs.

N/A

2–3 avg.

cut the steaks with a fork.”

Tournedos of Beef

2–3

1 small

Center-Cut Sirloin

2–3

1 avg.

3–1

1 large/2 avg.

2 lbs.

1–14

4–6 avg.

4 lbs.

12–2

8–10 avg.

Chateaubriand

2 lbs.

N/A

4–5

Tenderloin Roast

3 2 lbs.

N/A

8–10

Boneless Rib Roast

5 lbs.

N/A

4–6

11 lbs.

N/A

10–12

7 lbs.

N/A

6–8

Bone-In Strip Steak Porterhouse Steak

Boneless Rib Steak Bone-In Rib Steak T-Bone Steak

Bone-In Hip Sirloin Steak

Bone-In Rib Roast

14 lbs.

N/A

10–12

Shell Roast

8 lbs.

N/A

10–14 avg.

Pot Roast

3–4 lbs.

N/A

6–8 avg.

London Broil

1 2 lbs.

N/A

2 avg.

Tri-Tip

2 lbs. avg.

N/A

4–6 avg.

Brisket

9 lbs.

N/A

18–20 avg.

Short Ribs

1 lb.

N/A

1–2 avg.

This is a representative sample of our beef products. For a complete list of products with thickness and serving sizes, please see our Web site.

—Zagat 2005 New York City Marketplace Guide

“Juicy! All you feel is tenderness. (Lobel’s) Porterhouse was richly marbled and

—Wall Street Journal, May 20, 2005

“This isn’t just a mail-order butcher; it’s a true gourmet meat operation … a top-

—Money Magazine, November 2004

—Good Housekeeping, November 2001

“Lobel’s is probably the most reliable mail-order splurge in the country.”

—David Rosengarten, The Rosengarten Report, July 2001

“Not surprisingly, our favorite was the only catalog that shipped its steaks fresh. Lobel’s gave us the steak of our dreams.”

—Wall Street Journal, May 5, 2000

“… Lobel’s, arguably America’s most prestigious and most expensive meat market.”

—Wine Spectator, April 2000

“If you’re not satisfied that the meat you buy at your local grocery store is well-aged, your best bet is to find a quality butcher who prides himself on selling only perfectly aged beef … Lobel’s in New York City is one excellent mail-order source.”

catalog_2006.indd 26-27

—Fortune Magazine, June 19, 2006, on Lobel’s American Wagyu Beef

—Martha Stewart Living, April 2000

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catalog_2006.indd 28

1096 Madison Avenue

Ask us about Corporate Gift Giving. Call toll-free: 1-866-595-6235

10028

New York City, New York

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