Lobel's Steaks

[NulloModo]

Has anyone here ordered beef from Lobel's in the past? I am thinking about placing an order, but as the beef is obviously quite an investment, I am not sure what to go with.

For anyone who has: can you recommend a particularly good cut? Is the Wagyu worth the premium over the prime? Thanks.

http://www.lobels.com/store/main/beef.asp

[loosinit]

Haven't ordered from there but have had aged beef. It is better than the fresh you can get at most butchers. As to the Wagyu - it is basically a non Japanese version of Kobe beef. I think the cow must come from Kobe to be Kobe beef just like sparkling wine must come the Champaign rgion of France to be call Champaign. Special diet and lack of exercise create and incredibaly marbled beef.

Is it worth the extra $$$ I don't know. I am fully satisfied with the beef I get at my butcher. I would maybe get a piece to try but not a major purchase.

If you get the Wagyu you probably want to get something other than the lean cuts like filet. The greatest difference would be noticed in fattier cuts. Maybe a ribeye or sirloin. Or if you are a bar-b-que nut the brisket.

[Naja]

Looks pretty good to me, but you can save a lot by arranging a local slaughter and dry aging in a meat locker. Ask around at your nearest 4H or FFA group.

[NulloModo]

Looks pretty good to me, but you can save a lot by arranging a local slaughter and dry aging in a meat locker. Ask around at your nearest 4H or FFA group.

I've talked to my butcher (alas, the only butcher in the area I know of outside of supermarkets) and he can't dry-age. I will have to inquire about if there are any 4H clubs around here...