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Dry Aged Steaks and Roasts

Steaks and Dry-Aged Roasts from USDA Prime Beef

Of all the beef produced in the U.S., only 2% is certified prime grade by the USDA. From that small amount, the Lobels choose only the top 2% of high prime—you just can't get any better than that.

Our USDA prime beef comes from the very finest corn-fed cattle the Midwest has to offer.

Then we dry age the beef for up to six weeks, imparting a buttery taste and meltingly tender texture that many beef connoisseurs herald as the ultimate beef experience.

| Lobel's Beef Selections | Beef Recipes | Thickness & Serving Chart | Beef Anatomy Diagram

Cuts of Beef

1. Chuck

2. Flanken Ribs

3. Rib

4. Back Ribs

5. Short Loin

6. Tenderloin

7. Porterhouse

8. Sirloin

9. Round

10. Rump Roast

11. Round Steak

12. Hind Steak

13. Flank

14. Flank Steak Rolls

15. Short Plate

16. Brisket

17. Fore Shank

Lobel's Steaks and Prime Beef Selections

Steaks

Roasts

Additional Beef Selections

Versatile Packages with USDA Prime Beef

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Beef Recipes

You'll find these recipes here on the site, plus many more in our cookbooks.

Cut of Meat

Method of Cooking

Recipe

Steaks

Hanger Steak

Grilling Grilled Hanger Steak
Grilling Enid & Ann Stettner's New Orleans Creole Steak Sandwich
from our "Look Who's in the Kitchen" series
Tenderloin Steak

Sautéing

Tenderloin Steak with Peppercorns and Brandy

Grilling Grilled Satays with Dipping Sauces
Grilling Enid & Ann Stettner's New Orleans Creole Steak Sandwich
from our "Look Who's in the Kitchen" series
Filet Mignon Grilling

Grilled Filet Mignon with Gorgonzola Scallion Compound Butter

Broiling Filet Mignon with Cognac & Herb Sauce
Sautéing Butterfly Filet Mignon with Sherry
Minute Steak Grilling or Broiling Leon´s Great Open-Faced Steak Sandwich
Grilling Enid & Ann Stettner's New Orleans Creole Steak Sandwich
from our "Look Who's in the Kitchen" series
Boneless Rib Steak Grilling Steak with a Spicy Marinade
Boneless Strip Steak Grilling Grilled Steak au Poivre
  Bobby Flay's New York Strip Steak with Horseradish-Mint Glaze
from our "Look Who's in the Kitchen" series
Grilling Robert Parker's Grilled NY Strip Steak
from our "Look Who's in the Kitchen" series
Boneless Double Strip Steak for Two Grilling Grilled Strip Steak for Two with Maître d´Hôtel Butter
T-Bone Steak Grilling

T-Bone for Two with Mushroom Sage Sauce

Grilling Teriyaki Steak with Grilled Pineapple
Porterhouse Steak Grilling Lobel´s Classic Grilled Porterhouse Steak

Roasts

Tenderloin Roasts

 Roasting

Chateaubriand Roast with Bordelaise Sauce
Roasting Tenderloin Roast with Mushroom Sauce
Roasting / Baking Beef Wellington
Bone-In Prime Rib Roast Grilling

Leon's Grilled Standing Rib Roast

As seen on Martha Stewart Living
Roasting Standing Rib Roast
Grilling Grilled Standing Rib Roast
Boneless Shell Roast Roasting

Shell Roast New Yorker
Roasting Oven-roasted Shell Roast
Pot Roast

Braising

 Family Pot Roast
Braising Lobel's Recipe PacksSpiced Portuguese-Style Pot Roast with Bacon, Onions, and White Wine

Additional Selections

Ground Beef

 Grilling

Classic Hamburger with Baja-Style Salsa
Grilling Stuffed Cheeseburger Deluxe
Grilling Blue Cheese Burgers with Grilled Onions
Grilling Bacon-Mushroom Burgers
Stewing West Indian Chili Con Carne
Grilling Grilled Meat Loaf
Baking Arkansas Meat Loaf
Baking Meat Loaf Parmigiana
Pan-Searing / Braising Lobel's Recipe PacksTuscan-Style Meat Loaf with White Wine-Vegetable Sauce
Tournedos of Beef Sautéing Nirmala's Sautéed Steaks with Tomato and Red Wine
from our "Look Who's in the Kitchen" series
Sautéing Tournedos of Beef
Filet Tails

Sautéing

 Beef Stroganoff
Stir Frying

Stir-Fried Beef with Onions and Rice Noodles
Tenderloin for Kabobs Grilling Tenderloin Kabobs with Rosemary-Brushed Potatoes and Red Peppers
London Broil for Two Grilling

Bloody Mary London Broil

As seen on Martha Stewart Living
Grilling Grilled Satays with Dipping Sauces

Beef for Stew

 Stewing Beef Stew With Beer
Stewing

Beef Stew Topped with Black Pepper Biscuit Crust

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Thickness & Serving Chart

Product

Weight (in oz. unless otherwise noted)

Thickness in Inches (approximate)

Number of Servings/ Serving Size

Hanger Steak

16 – 18 N/A 1 – 2 servings
Bacon-Wrapped Tenderloin Steak 6 1 1/2 – 2 1 small serving
10 2 1/2 – 3 1 avg. serving
Tenderloin Steak 5 1 1/4 – 1 1/2 1 small serving
8 2 – 2 1/2 1 avg. serving
Filet Mignon 6 1 – 1 1/2 1 avg. serving
8 1 3/4 – 2 1 avg.-large serving
10 2 1/4 – 2 1/2 1 large serving
12 2 1/2 – 3 1 extra large serving
Minute Steak 4 1/4 1 small serving
Boneless Strip Steak 8 3/4 1 small serving
10 1 1 small serving
12 1 1/4 1 avg. serving
14 1 1/2 1 avg.-large serving
16 2 1 large serving
18 2 – 2 1/2 1 large / 2 small servings
20 2 1/2 1 extra large / 2 avg. servings
Boneless Double Strip Steak for Two 30 4 2 large servings
Bone-In Strip Steak 14 1 1/4 1 avg. serving
16 1 1/2 – 1 3/4 1 avg.-large serving
18 2 1 large serving
20 2 – 2 1/2 1 large / 2 small servings
T-Bone Steak 16 1 1/8 1 avg. serving
20 1 1/2 – 1 3/4 1 large serving
24 2 – 2 1/2 2 avg. servings
Porterhouse Steak 18 1 1 avg. serving
22 1 1/4 – 1 1/2 1 large / 2 small servings
36 2 1/4 – 2 1/2 2 avg. servings
48 3 – 3 1/2 2 large / 3 small servings
Boneless Rib Steak 8 3/4 1 small serving
12 1 1/4 1 average serving
16 1 3/4 1 large serving
20 2 1/4 1 extra large serving
Bone-In Rib Steak 16 1 1 average serving
20 1 1/4 – 1 1/2 1 large serving
24 2 – 2 1/4 1 extra large / 2 small servings
28 2 1/2 – 2 3/4 2 average servings
Cowboy Steak 32 – 36 2 1/2 – 2 3/4 2 large servings
Tenderloin & Chateaubriand Roasts

20 oz.
Tenderloin Roast

 N/A 2 – 3 servings

24 oz.
Chateaubriand for Two

N/A 2 – 3 servings

2 lbs.
Chateaubriand Roast

N/A 4 – 5 servings

3 1/2 lbs.
Whole Tenderloin

 N/A 8 – 10 servings

Boneless Rib Roast

 3 lbs. N/A 3 – 4 servings
5 lbs. N/A 4 – 6 servings
8 lbs. N/A 7 – 9 servings
11 lbs. N/A 10 – 12 servings

Bone-In Rib Roast /Boned & Tied Rib Roast

4 lbs. N/A 3 – 4 servings
7 lbs. N/A 6 – 8 servings
10 lbs. N/A 8 – 10 servings
14 lbs. N/A 10 – 12 servings
Boneless Shell Roast 4 lbs. N/A 5 – 7 servings
8 lbs. N/A 10 – 14 servings
Pot Roast 3 – 4 lbs. N/A 6 – 8 servings
Tournedos of Beef 4 oz. 1/2 – 3/4 1 small serving
London Broil for Two 1 1/2 lbs. 5 – 7 inches long 2 avg. servings

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