Bona fide gentlemen cook. They bake and broil. They sauté and steam. They grill and grate. And, they most definitely smoke meat. If you follow G@H, you know that we eat well. By well, we mean a lot of meat—beef, pork, lamb, chicken, duck, turkey, goose, venison, etc. We don’t discriminate. Neither do our readers. Whenever we publish an article about the preparation of meat, whatever meat it is, the article goes viral. It gets commented on and shared. People launch into debates about whether we at G@H are geniuses or fools. The consensus says the latter. No such debate can be had about Lobel’s. They are genuine meat experts having thrived in the butchering business for over 175 years. They convinced us when we tasted their Wagyu Rib Cap. Any remaining doubt was erased with a stunning Rack of...

Lobels sent us a Frenched Rack of Lamb. We packed it with butter, rosemary, thyme and mint and cooked it sous vide at 134°F for three hours. It delivered lamb at every-inch medium rare.

We thought that we had a handle on Earth’s most appetizing meats. That changed. We ate Wagyu Rib Cap from Lobel’s. It’s otherworldly.