Lobel’s butcher shop is an institution in New York City, and serves a devoted clientele of well-heeled upper East siders, and other deep-pocketed meat-loving folks in the know. There’s a good reason they have fans: Lobel’s offers dry-aged USDA high-prime and Wagyu beef, all-natural veal, lamb, and poultry, Kurobuta pork, heritage meats, and specialty products.

To ensure optimum flavor and freshness, each order is hand-cut, individually vacuum-sealed, securely packed, and delivered overnight—fresh from Lobels to your door.

Lobels offers USDA prime beef, which accounts for less than 2% of all beef. But within the prime beef category, Lobels takes only the finest cuts, paying up to a 10% premium to get the best. They then dry age the beef for four to six weeks, a process that can mean the difference between a good and a great tasting piece of meat. Steaks, filets and roasts from Lobel’s are unlike any others on the market, which prompted a Wall Street Journal writer to note of a Lobel’s steak, “It was so perfect—in looks, taste, and texture—that we were tempted to eat it raw. The buttery flavor was beyond comparison.”

Pricey? You betcha. But it’s a gift the giver will know is the best of the best.