Category: Cut of the Month

Cut of the Month: Hanger Steak

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Did you know that hanger steaks are also called “butcher’s tenderloin” or “butcher’s steak” because before this cut was “discovered” by the general public, butchers very often held back the tasty but homely cuts for themselves and their families?

Hanger Steak

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Cut of the Month: Skirt Steak

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Skirt steak is the traditional choice for fajitas and a wonderful cut for a myriad of steak salads. Skirt steak is best cooked quickly and sliced across the grain.

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Cut of the Month: Lobel’s Wrangler™ USDA Prime Pot Roast

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

In this day and age of boxed beef, standardization and commoditization, it’s rare to see a new cut of meat introduced into the marketplace. But, that’s exactly what the Lobels did when they patented a meat extraction process to reveal a new cut of beef they named Lobel’s Wrangler™ USDA Prime Pot Roast.

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Cut of the Month: Tri-Tip

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

The beef tri-tip comes from the bottom sirloin in the hindquarter, between the top sirloin and flank, and weighs 1 ½ to 2 ½ pounds. The “tri” portion of its name is derived from the muscle’s triangular shape.

USDA Prime Beef Tri-Tip
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Cut of the Month: Frenched Chicken Breast

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Frenched Chicken Breast

Frenched chicken breasts are a dream to cook and savor. The breasts are skin-on and boneless, except the wing drumette is still attached which makes them easy to turn and handle while cooking.

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Cut of the Month: Porterhouse

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Our customers have made the Porterhouse one of the most popular steaks. Porterhouse steak is best pan-seared, pan-roasted, or grilled. To celebrate the beginning of Grilling Season, we have chosen the porterhouse as this month’s Cut of the Month.

Porterhouse

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Cut of the Month: Rack of Lamb

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Mild and delicate, Lobel’s Frenched Rack of Lamb is exquisite. It is a sophisticated roast that makes a beautiful presentation and is easy to carve.

At 24 ounces, it’s the perfect cut for two to share. And since Valentine’s Day is almost here, we’ve selected Rack of Lamb as this month’s Cut of the Month.

Lamb - Frenched Rack - Plated

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Cut of the Month: St. Louis Ribs

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Unlike Memphis, Kansas City, Texas, and the Carolinas, St. Louis, MO, is not often mentioned in the same breath when listing the capitals of American Southern-style barbecue. But it does lend its name to one of the primary types of pork ribs.

Pork - St Louis Pork Ribs

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Cut of the Month: Wagyu Rib Cap

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

This is what Florence Fabricant at The New York Times had to say about our Cut of the Month:

“Most of the time, wagyu, the densely marbled, ultra-tender Japanese-style beef, comes in premium steak cuts like strip loin and rib-eye… [Lobel’s] also has American wagyu rib-cap steaks to sear and slice on the bias like the flank steak but that are lusher still. The rib-cap meat is so rich that six of us could not finish a pound and a half of it.”

Wagyu Rib Cap

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Cut of the Month: Boneless Rib Steak

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Rib steaks have long been ranked the most popular steak for grilling. Since Grilling Season is just getting started in most of the country, we’ve selected boneless rib steak as this month’s Cut of the Month.

Boneless Rib Steak

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