Feedback on Lobel's meats

Everything about food, from matching food and wine to recipes, techniques and trends.

Moderators: Jenise, David M. Bueker, Robin Garr

Feedback on Lobel's meats

Postby Randy Buckner » Fri Dec 29, 2006 11:09 pm

We purchased a ham and a dry-aged beef tenderloin from Lobel's of New York for use over the holidays. While the ham is very meaty and smoky, I do not see enough QPR to make this a repeat purchase.

The tenderloin is a different story. It was worth every penny. Very beefy, the meat could almost be cut with a fork. There was no waste whatsoever, and the plates were cleaned -- poor dog got nothing but a little juice. This is the best beef I have ever enjoyed, and it will definitely be a repeat order.
User avatar
Randy Buckner
Wine guru
 
Posts: 1725
Joined: Sun Mar 05, 2006 12:46 pm
Location: Puget Sound

Re: Feedback on Lobel's meats

Postby Bob Ross » Sat Dec 30, 2006 1:09 am

Thanks for the report, Randy. We've never tried the ham, but they are really experts with beef, in our experience. Ask for a sample order of their meatballs next time -- I'd love to see what you think.

Regards, Bob
User avatar
Bob Ross
Wine guru
 
Posts: 5862
Joined: Sun Mar 26, 2006 11:39 pm
Location: Franklin Lakes, NJ

Re: Feedback on Lobel's meats

Postby Randy Buckner » Sat Dec 30, 2006 1:40 am

Ask for a sample order of their meatballs next time -- I'd love to see what you think.


I'll do that, Bob.
User avatar
Randy Buckner
Wine guru
 
Posts: 1725
Joined: Sun Mar 05, 2006 12:46 pm
Location: Puget Sound

Re: Feedback on Lobel's meats

Postby Carrie L. » Sat Dec 30, 2006 12:27 pm

We have ordered their steaks -- usually their very thick bone in ribeyes and NY strips. They are beyond compare in our book. We try to save them for special occasions.

We'll have to try their meatballs too!
User avatar
Carrie L.
Golfball Gourmet
 
Posts: 2525
Joined: Thu Oct 12, 2006 9:12 am
Location: Extreme Southwest & Extreme Northeast

Re: Feedback on Lobel's meats

Postby Bob Henrick » Sat Dec 30, 2006 7:37 pm

As you probably know Randy, I had a dry aged bone in standing rib roast for Christmas dinner. While the roast was excellent, and the flavor very beefy, I do not think I would pay the premium price for the experience. What I do intend to do though is to purchase a whole boneless rib eye and dry age a 5-7 pound roast from that. I don't see why I couldn't wrap it in cloth and change the cloth daily. I would need to keep the fridge at or close to 36 degrees, for 14-21 days which should be sufficient. I will report on the experiment
Bob Henrick
User avatar
Bob Henrick
Kamado Kommander
 
Posts: 3972
Joined: Thu Mar 23, 2006 8:35 pm
Location: Lexington, Ky.


Return to The Forum Kitchen

Who is online

Users browsing this forum: No registered users and 4 guests