Lobels of New York

Oldman · December 20, 2006, 02:38:43 PM

Well that $500.00 Prime Rib came in today. The only problem was it looked like a great Delmonico. It was 3" tall at best.

I called them and after a few minutes they were to send to me another one and I was to send this one back on their dime. OK works for me!

About an hour later, I get another call. It turns out that all of this natural prime rib is running thin. So what do they do? .... They tell me Merry Christmas... to cut it up into steaks... and they credit my Credit Card.

I don't know about everyone, but I do know that a company that goes this far out of their way to make sure that a NEW customer is happy today is a rare company indeed today.... kind of like Bradley and their warranty.

As I look at this piece of meat I know it will make some great steaks... When I cut it I will post images of it... you beef eaters will just have to suffer through them. ;D

When shopping for beef on line I can only say that when it comes to beef I will be shopping Lobels of New York!

I've been on this board a few years and you all know I don't endorse anything that is not the best... IMO Lobels of New York is in that class.... In fact I'm going to add them to our approved list on our recipe site for vendors.

If you get a chance and it works in your budget give these folks a try.... Lobels Of New York

Olds

iceman · December 20, 2006, 07:46:01 PM

Good to know Old's. I've only used them once but was happy with them also. ;)

West Coast Kansan · December 20, 2006, 08:23:59 PM

Being a rather sheltered kind of a guy, I had never heard of them. Lots of interesting info on the website. Thanks for the link.

manxman · December 21, 2006, 01:51:48 AM

QuoteI don't know about everyone, but I do know that a company that goes this far out of their way to make sure that a NEW customer is happy today is a rare company indeed today.... kind of like Bradley and their warranty.

Your are right there Raye, very rare indeed and obviously an issue on both sides of the pond.

MallardWacker · December 21, 2006, 07:26:47 AM

Now dis what I'de be talking 'bout!

A 24-ouncer for only $74.95...that would be done just a tad less than medium rare and just maybe a small pat of butter on top.

That thing is almost a work of art!

That right there would make a good Baptist go into Glossolalia......

OR MAYBE THIS.....you know exactly what I'd be using this for....

Kurobuta Pork Tenderloin
The sweet, succulent pork tenderloin is a highly versatile cut that can be roasted or broiled; but, it's probably at its best when grilled. Easy and quick to prepare, the tenderloin is at home in either casual or more formal occasions. You'll get outstanding results with a simple preparation that showcases the tenderloin's naturally sweet taste and delicate texture. Or marinate it before cooking to infuse it with flavors from the sublime to the exotic.

I would probably go for my Maple Recipe...

manxman · December 23, 2006, 03:06:43 AM

Mmmm...... the beef pic almost made me change my mind about what meat to have for the Christmas period MW. :D

Or should I say what extra meat, the turkey and the goose from a local farm are already safely in the fridge awaiting my attention!

Think for New Year a rib roast will be the order of the day!! ;)

Oldman · December 23, 2006, 05:50:21 PM

Well I cut steaks out of it and I got to say this is without a doubt one of the best tasting pieces of meat I've have had in many a year.

Gizmo · December 23, 2006, 07:28:48 PM

Olds,
I think I need to come over and demonstrate the proper technique for paletizing such a fine culinary specimen as you have in thy presence. After I am done practicing, you can fire up another just so I have the process memorized for a seamless presentation. Yummmmmm ;D

I had to pick up a couple 8 bones myself but not the prime aged you have been blessed with. Have an army of 20 coming over so tapped the pool guy (dad works for a food wholesaler) for a case of whole packer briskets and 2-8 bones certified angus. Hope the 16lb'er will make it along with a 14 lb turkey and what ever brisket may be left over from today.