Chewing the Fat With Butcher Stanley Lobel »
Posted By ZagatBuzz 5 months, 2 weeks ago in NewsZagat Buzz interviews renowned butcher Stanley Lobel, who shares some secrets and opinions on current trends in the meat industry.
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ZagatBuzz
Initially launched in 1979 as a hobby by Tim and Nina Zagat, Zagat Survey® is now the world's leading provider of consumer survey-based information ...
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deathray5 months, 2 weeks ago
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it's certainly true that the lobel butcher shop is among the best, and is a dying breed, namely a butcher that cuts from a whole side, and ages their own.
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in some ways they ruin it for the rest, because they can charge whatever they want, and drive the price point up. it has ruined the market for local butchers across the country. -
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Natureboy5 months, 2 weeks ago
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In my neck of the woods, you can cut a deal with a rancher and get organic, grass-fed beef that has not been abused, overmedicated, or fattened on the disgusting stuff they feed cattle at feedlots (e.g., stale bubblegum, the sweepings from industrial chicken farms)
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Every cut of meat has its place, but there is no subsitute for meat from animals that have been well-treated and properly fed. -
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