A Long-Standing Family Business Remembers Previous Generations

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

Morris Lobel

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The Ultimate Breakfast Guide

We love breakfast. It’s the most important meal of the day! To honor this crucial meal, we’ve compiled all of our best breakfast resources so you can start your day with a wonderful home-cooked breakfast.

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Celebrate Spring Holidays with these 3 Recipes!

Spring is officially here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover.

The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.

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Remembering Leon Lobel

“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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Ask the Butcher: What’s your favorite breakfast?

Breakfast is the most important meal of the day. It’s essential to fuel up first thing in the morning so you have enough energy to make it through a long, busy day. With myriad breakfast selections to choose from, we asked the Lobel family of master butchers to tell us about their favorite breakfasts.

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Mirepoix: The Building Block of Flavor

In cultures around the world, cooked dishes have a very common element that links them in a very significant way: a foundation of aromatics—a blend of vegetables that contribute aroma, depth of flavor, nuance, and richness.

Probably the most prominent of these in American cuisine is borrowed from the French: mirepoix, a combination of diced vegetables of 2 parts onion to 1 part each of celery and carrots.

 

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Spotlight on 5th-Generation Butcher Mark Lobel

“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.

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4 Things We Can’t Wait to Eat this Super Sunday

When it comes to Super Sunday Game Day parties, there are three types of people: Those who are there for football, those who are there for the ads, and those who are there for the food.

And that’s what gets us most excited—Super Sunday food.

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Spotlight on 5th-Generation Butcher David Lobel

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.

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Spotlight on 5th-Generation Butcher Evan Lobel

It’s no exaggeration to say that Evan Lobel grew up in the business. “After I learned to walk, my father put a knife in my hand and said, ‘Start cutting, son,’” says the fifth-generation butcher, whose father Leon began taking his young son to work at the Madison Avenue shop in the early 1960s.

Evan describes his father, who passed away in 2006, as his Superman. He was very strict and slowly brought Evan into the business by making sure he learned every aspect of the trade from sweeping the floors to working the cash register. This early training gave Evan a well-rounded approach and an understanding that no task was beneath him—he was expected to perform the work as well or better than any other employee.

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