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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.

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

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Blackberry Babe: Holiday Rib Roast with Caramelized Onion and Mushroom Pan Sauce

On October 31,2021 In beef , holidays

Oven-Roasted Rib Roast

Our friend Michelle of the blog Blackberry Babe recently created a new recipe using Lobel's USDA Prime Dry-Aged Bone-in Rib Roast.

(more...)

The Lobel Family: Mastering Their Trade

On April 12,2020 In about lobel's , lobel's prime meats in manhattan , metlife stadium , yankee stadium

Lobel Family Photo

For more than 60 years, the Lobel family butcher shop at the corner of Madison Ave. and 82nd St. has been a fixture of New York City’s Upper East Side, the destination for Manhattan’s elite who demand nothing less than the absolute best.

In more recent years, the family business has transformed and adapted in significant ways as times and opportunities present themselves. And with each new enterprise, the Lobels earn widespread acclaim for offering the absolute best-quality meat money can buy.

(more...)

Dry Aging: The Key to the Ultimate Steak

On March 29,2020 In about lobel's , beef , guide to meat

Dry aging makes the difference between a good steak and an unforgettable steak.

Once an old-world process for preserving meat, dry aging in today’s world of convenience and shortcuts is a vanishing art—a labor-intensive process practiced by very few to achieve the epitome of flavor, tenderness, and juiciness.

The Lobels are among the few practitioners anywhere of old fashioned, dry-aging methods, in their own patented dry-aging lockers, for up to six weeks—longer than most beef purveyors.

Porterhouse

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USDA Grades: Quality You Can See

On March 16,2020 In about lobel's , beef , guide to meat

The first step to enjoying a great piece of beef is being able to identify a great piece of beef on sight.

So how do you compare one to another? It’s all in knowing what to look for.

To answer the call, the U.S. Department of Agriculture (USDA) has a system by which beef lovers can see and choose the best in its class: the USDA Quality Grading System.

Strip Steak Raw

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Fresh is Best, and Here’s Why

On March 2,2020 In about lobel's , guide to meat , beef

Have you ever frozen a strawberry? While you may put in the freezer a plump, brilliant red, juice-filled berry, what you take out and thaw is deflated, greyish, and mushy.

That’s because, when the moisture inside the berry freezes, it expands within the strawberry and the cell walls are broken. When the strawberry thaws, the cells simply collapse, the berry purges its juices, and it no longer retains its original shape and texture.

Now, imagine doing that to the magnificent, cherry-red steak you just bought from Lobel’s of New York.

Porterhouse

The effects of freezing meat are not as drastic and damaging as freezing a strawberry, but the longer meat is frozen, the more significant and obvious the negative effects of freezing become.

(more...)

10 Perfect Cuts for the Holiday Made for Two

On February 3,2020 In valentine's day , cuts for two , beef , lamb , holidays , steak , food history

We are all a little weird and life's a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love.— Dr. Seuss.

Valentine's Day, the lovers' holiday for just the two of you. It's time to let the rest of the world fall away and embrace what brings you together. It's time to celebrate your union.

In Shakespeare's time, it became fashionable to send sentiments of love on February 14. That was the day on which two fifth-century Christians named Valentine were martyred on the same day, but in different years.

From there, as they say, the rest is history.

Today, Valentine's Day is known as a day for pulling out all the stops and spoiling your sweetheart. Rather than braving the hustle and bustle of a crowded restaurant, consider a romantic dinner for two created in your own kitchen with your own hands.

These are some of our favorite cuts for celebrating an intimate Valentine's Day in.

Chateuabriand

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This Decadent Recipe will Make Your Valentine's Day Delicious

On February 2,2020 In valentine's day , recipes & techniques , veal , compound butter , holidays , videos

A rich, decadent treat, these stuffed veal chops—crisp with bread crumb crust and oozing with fontina cheese—are an impressive and elegant choice for a romantic Valentine's Day dinner at home.

The chops can be assembled long before dinnertime and take only about 15 minutes to cook. Serve with simply prepared spinach or Swiss chard and sautéed mushrooms.

Veal Long Bone Rib Chop

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Culinary Classic: Nachos

On January 26,2020 In nacho , beef , videos , culinary classics , food history , super sunday , cinco de mayo , pork , recipes & techniques , mexican

"Necessity is the mother of invention."

Some of the most iconic appetizers and snacks were created out of the necessity to calm unforeseen hunger cravings when the pantry is all but depleted.

Who can forget Teressa Bellissimo who invented Buffalo (chicken) wings at the Anchor Bar in Buffalo, NY, one night in 1964 when her teenaged son and his band of party-reveling friends showed up at the restaurant hungry.

Mrs. Bellissimo took some chicken wings that were intended for the stock pot, deep-fried them, then coated them with a mixture of hot sauce and butter. On the side, she served celery sticks and blue-cheese dressing.

The rest is history.

Beef Nachos

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Sous Vide: The Race for Counter Space

On January 23,2020 In recipes & techniques , cooking tools , beef , food history

Two of the most popular new appliances on the market are instant pots, otherwise known as multi-function pressure cookers, and air fryers, an appliance that uses convection cooking—rather than hot fat—to produce crispiness. In recent years, it has seemed as if instant pots and air fryers were going to slug it out as to which appliance would win the battle for limited counter space in home kitchens. Then, sous vide came into play when the technology was scaled down from large-scale, heat-and-eat product manufacturing to an appliance that fits on your countertop. Sous vide is French for "under vacuum," a warm water-bath method of cooking that offers epicureans at home a level of predictable precision like no other cooking method, producing consistent results every time.

Sous vide

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Warm Up Colder Months with These Budget-Friendly, Aromatic Braises

On January 16,2020 In braising , beef , winter , videos , recipes & techniques

At the beginning of a new year, we tend to dial back on extravagance and entertaining to focus on the return to busy, everyday family life. And in doing so, we look for ways to economize—not only our budget, but our most precious commodity as well: time. To that end, we've put together our most valuable resources to help you create crowd-pleasing, braised comfort food in your own kitchen.

Braised Brisket

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