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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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  • December 2014
  • November 2014
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  • September 2014
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  • December 2013
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  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
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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

Article: 2015-5

What's Your Steak Personality?

On May 28,2015 In beef , social media

In the butcher shop, we’re often asked, “What’s your best steak?” or “Which steak should I give as a gift?”

They seem like simple questions, but aren’t so simple to answer. To be honest, when it comes to USDA Prime, Natural Prime, and American Wagyu Beef, every steak is a great steak.

Plus, everyone has their own favorite qualities in a steak. Do you prefer a steak that’s tender in texture and mild in flavor? Or bursting with beefy flavor and toothsome texture? Do prefer the nutty richness of a dry-aged steak? Do like the ease of a boneless cut or the added flavor of a bone-in selection?

(more...)

Not your Ordinary Burger

On May 27,2015 In beef , entertaining , grilling , recipes & techniques

Not Your Ordinary Burger

(more...)

Spotlight on Lobel's New York Marinade

On May 26,2015 In 175th anniversary , lobel's prime meats in manhattan , new products , pantry

This year, in celebration of our 175th anniversary, we’ve expanded our product offerings with the introduction of a new line of four all-natural, preservative-free seasonings and sauces for meats. The new products include Lobel’s BBQ Sauce, Lobel’s All-Purpose Savory Seasoning, Lobel’s Steak Sauce, and Lobel’s New York Marinade.

seasonings

We’re shining a spotlight this month on Lobel’s New York Marinade. Just as the Big Apple is a melting pot of cross-cultural influences, Lobel’s New York Marinade is a cornucopia of subtleties and influences.

(more...)

Celebrating our 175th Anniversary: Spotlight on Evan Lobel

On May 11,2015 In 175th anniversary , about lobel's , lobel's prime meats in manhattan

It’s no exaggeration to say that Evan Lobel grew up in the business. “After I learned to walk, my father put a knife in my hand and said, ‘Start cutting, son,’” says the fifth-generation butcher, whose father Leon began taking his young son to work at the Madison Avenue shop in the early 1960s.

Evan describes his father, who passed away in 2006, as his Superman. He was very strict and slowly brought Evan into the business by making sure he learned every aspect of the trade from sweeping the floors to working the cash register. This early training gave Evan a well-rounded approach and an understanding that no task was beneath him—he was expected to perform the work as well or better than any other employee.

leon_evan

(more...)

Sweeten up Springtime with Grilled Desserts

On May 10,2015 In entertaining , grilling , recipes & techniques , seasons , spring , summer

Sweeten up Springtime with Grilled Desserts

In addition to soaking up sunshine, one of the best parts of springtime is heading outside and taking a deep breath of that fresh spring air–and then you smell it–someone in your neighborhood is grilling! It smells so wonderful–it makes you want to fire up your own grill right there on the spot.

And we’re all in favor of that. In fact, we think there’s hardly anything that can’t be made on the grill. Have you ever prepared your entire meal on the grill? Dinner, sides, and dessert? That’s right–even sweet, delicious desserts can be grilled.

(more...)

Beer Pairings You Have to Try for American Craft Beer Week!

On May 7,2015 In beer , food pairings , holidays , summer , spring , beef , pork , poultry , sausage

Beer Pairings For American CraftBeer Week

American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!

As butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.

Also, as cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.

So in honor of America’s craft brewers, grilling season, and great cuts of meat, we’ve put together some tantalizing pairings for American Craft Beer Week 2015 that you’ve really got to try!

(more...)

Spotlight on Lobel's BBQ Sauce

On May 6,2015 In 175th anniversary , pantry , new products , bbq , smoking , recipes & techniques

This year, in celebration of our 175th anniversary, we’ve expanded our product offerings with the introduction of a new line of four all-natural, preservative-free seasonings and sauces for meats. The new products include Lobel’s BBQ Sauce, Lobel’s All-Purpose Savory Seasoning, Lobel’s Steak Sauce, and Lobel’s New York Marinade.

seasonings

We’re shining a spotlight this month on Lobel’s BBQ Sauce. It’s a savory, not-too-sweet, tomato-based barbecue sauce for grilled, smoked and oven-roasted meats. Packaged in a classic 19.5-ounce bottle, Lobel’s BBQ Sauce is ideal for chicken, spare ribs, brisket, and other meats, and it can be used as a final glaze or as a dipping sauce.

(more...)

Cut of the Month: Wagyu Rib Cap

On May 6,2015 In beef , cut of the month , t-roy cooks , videos

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

This is what Florence Fabricant at The New York Times had to say about our Cut of the Month:

“Most of the time, wagyu, the densely marbled, ultra-tender Japanese-style beef, comes in premium steak cuts like strip loin and rib-eye… [Lobel’s] also has American wagyu rib-cap steaks to sear and slice on the bias like the flank steak but that are lusher still. The rib-cap meat is so rich that six of us could not finish a pound and a half of it.”

(more...)

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