Press Clippings Archive – 2004

How to talk to your butcher
Jon Bonné, TODAY; December 17, 2004
Evan Lobel shares a few tips on the art of buying from a butcher. Read more in How to talk to your butcher

The Good Life: Lobel's of New York
Jack Bettridge, Cigar Aficionado; May/June 2004
“But it wasn't until the Lobel's Web site was launched that the rest of the carnivorous world could savor what Upper East Siders have been keeping an open secret.” Read more in The Good Life: Lobel's of New York

Prime Time
Paul Lukas, New York Magazine; May 20, 2004
“But all meat is not created equal: Only about 3 percent of American beef is graded prime, and only a small subset of that undergoes dry-aging...” Expert butcher Evan Lobel explains the complexity and importance of dry-aging. Read more in Prime Time

BACON'S SIZZLING HOT It's prime time for upscale slabs and slices
Rosemary Black, New York Daily News; February 15, 2004
“says Mark Lobel, co-owner of Lobel's Prime Meats… ‘People are not shying away from fat and they are definitely not afraid to eat bacon. It is very, very popular.” Read more in BACON'S SIZZLING HOT It's prime time for upscale slabs and slices

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