Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Recipe: Mark's Savory Meatloaf

On October 16,2019 In meat loaf , beef , mark lobel , winter , recipes & techniques

Picture yourself sitting down to a warm and cozy meal with your family. You have all the components ready to go: the table is set, the drinks are poured, and family is just sitting down. On the table you've got creamy mashed potatoes and a crisp garden salad. What comes out of the oven? Mark Lobel would say, "My meatloaf recipe!" Mark loves using Lobel's All-Purpose Savory Seasoning so much that he created this recipe just to showcase it!

meatloaf

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Savory Soulmates: Beef and Mushrooms

On October 14,2019 In beef , recipes & techniques , recipes & techniques

To quote classic Sinatra: "You can't have one. You can't have none. You can't have one without the other."

As with peanut butter and jam, mashed potatoes and gravy, lo mein and oyster sauce, strawberries and whipped cream, certain foods have certain affinities for certain other foods that create indelible and unique taste memories.

From a hearty, grilled, perfectly medium-rare rib steak topped with a garlicky mushroom sauté, or Beef Wellington coated with mushroom duxelles and wrapped snugly in a blanket of puff pastry, to the earthy, slow-cooked classic of Boeuf Bourguignon, beef and mushrooms share that type of affinity.

Beef Bourguignon with Mushrooms, Onions and Fresh Herbs

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Create the Ultimate Tailgating Menu

On October 8,2019 In entertaining , menu , appetizer , autumn , super sunday

Now that fall is here and football season is in full swing, it's time for tailgating. We've compiled the ultimate tailgating menu to help your tailgate go off without a hitch. There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable.

Check out these recipes, fire up your portable grill, and get pumped for the big game!

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Culinary DIY - How To: Butcher a Tenderloin

On September 18,2019 In culinary diy , recipes & techniques

The tenderest cuts of beef come from the aptly named tenderloin. And, when you look at the price of the most desirable center portions of tenderloin, filet mignon and Chateaubriand, they are also the most expensive cuts of beef.

Whole Tenderloin

However, the tenderloin also yields cuts that, by comparison to the filet and Chateau, are less expensive yet have the same tenderness and flavor as the prized center cuts.

The shape of the tenderloin tapers from the head (large end) to the tail (small end). Both ends can be roasted, sliced into small steaks, or cut into cubes or strips for kabobs, stir frys, stroganoff, and so much more.

So, with a couple of sharp knives and a game plan, buying a whole tenderloin is a comparatively economic way to enjoy of range of meals with some simple home butchering skills.

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Grilling Tools: Grill Brushes

On April 28,2019 In cooking tools , grilling

Removing the baked-on crud from your grill’s cooking grate has long required something you can’t get in a bottle, can, or jar: elbow grease. But even that may be changing.

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Ask the Butcher: How do you make Passover special?

On April 19,2019 In passover , spring , ask the butcher

For the Lobel family, Passover is all about spending special time with family—and enjoying some family-favorite foods! We asked the Lobel family butchers what they enjoy most about Passover, including what their favorite things to eat are. Here's what they had to say.

Eggs Benedict

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Recipe: Eggs Benedict

On April 12,2019 In recipes & techniques , spring , mother's day

A well-made, classic Eggs Benedict is like rolling out the red carpet for your palate. It's a dish that's all about a mingling of tastes and the interplay of textures…from crisp to oozy, from slippery to chewy. Contrary to its appearance, Eggs Benedict is of New York origin, not France, although the recipe includes one of the five Mother Sauces of French cuisine: Hollandaise.

Eggs Benedict

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Culinary Classic: Pot Roast

On April 5,2019 In recipes & techniques , culinary classics , beef

Generally, pot roast is cut from the forequarter, a portion of the chuck—a working muscle that needs slow, moist-heat cooking, such as braising, to render the muscle's connective tissue tender. Water or stock halfway up the roast and aromatic vegetables are cooked for hours in the same pot as the beef. Baby potatoes can be added about an hour before the end of cooking time.

Pot Roast

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Could This Be the Perfect Party Appetizer?

On March 29,2019 In recipes & techniques , spring , roasting

Easy to cook, perfectly portion-controlled, no silverware required with a built-in handle, lamb lollies are always a crowd-pleaser and disappear not long after they start making the rounds among party revelers. Whatever you choose to call them—lamb lollies, lamb pops, or lollichops—these could be the hottest thing on any list of au courant party appetizers.

Lamb Rib Chops

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Ask the Butcher: What's your favorite fall comfort food?

On September 27,2018 In ask the butcher , autumn

As soon as the leaves start changing and we start to feel a crisp autumn breeze we like to cozy up to comfort food. We asked the Lobels to share with us their favorite fall comfort foods.

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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

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Welcome

Welcome to the new Lobel’s Culinary Club.

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Recipe: Mark's Savory Meatloaf

Savory Soulmates: Beef and Mushrooms

Create the Ultimate Tailgating Menu

Culinary DIY - How To: Butcher a Tenderloin

Grilling Tools: Grill Brushes

Ask the Butcher: How do you make Passover special?

Recipe: Eggs Benedict

Culinary Classic: Pot Roast

Could This Be the Perfect Party Appetizer?

Ask the Butcher: What's your favorite fall comfort food?