Jack Ubaldi, 1911 - 2001 Jack Ubaldi was born in 1911 in Italy. At the age of seven, he and his family moved to America, and settled in Greenwich Village, where Jack grew up. He helped out in his father's butcher shop when he was old enough, which led him to his own career as a butcher and a chef. In 1930, Ubaldi opened an Italian restaurant in Greenwich Village which he ran for four years before opening his own butcher shop called the Florence Meat Market which he ran until 1975, taking time off only to serve in the Navy during World War II. Ubaldi also taught butchering to students at the New School and at Peter Kump's Cooking School in Manhattan. Ubaldi is famous for inventing his own… cut of beef, which is still being sold, but the origin of which remains a trade secret. After retiring as a butcher, Ubaldi went on to teach at the Culinary Arts Program at the New School in 1986. It was then that he wrote his book, entitled "Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting and Cooking Meat." The title became a Book-of-the-Month Club/Cooking-and-Crafts Club main selection. In 1993, Ubaldi received the Lifetime Achievement Award from the New School for his years in the business. Jack Ubaldi died on July 14, 2001 at the age of 90.