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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,
Stanley, David, Mark, and Evan Lobel
Articles by Month:
Articles by Subject:
On April 5,2019
In
recipes & techniques
,
culinary classics
,
beef
,
braising
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.
(more...)
On September 18,2018
In
autumn
,
beef
,
braising
,
pork
,
recipes & techniques
,
seasons
,
veal
,
wine
,
winter
Anyone who has traveled and eaten in Tuscany knows that meat loaves in all their glory are a big deal. Tuscan cooks usually made loaves with finely ground leftover braised or roasted meats.
While many of Tuscany’s offerings still are made from cooked meats, others, such as this time-honored loaf, are made from ground raw meat.
(more...)
On March 20,2018
In
baking
,
beef
,
braising
,
easter
,
lamb
,
passover
,
pork
,
recipes & techniques
,
roasting
,
spring
Spring is officially here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover.
The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.
(more...)
On May 24,2017
In
braising
,
grilling
,
pan-cooking
,
recipes & techniques
,
wine
National Wine Day is May 25 and we want you to be able to celebrate to the fullest! We’ve put together this list of 15 recipes that feature wine for both outdoor and indoor cooking. So pour yourself a glass—or two—and enjoy some of our favorite recipes with wine!
(more...)
On February 28,2017
In
beef
,
braising
,
cut of the month
,
pantry
,
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.
In this day and age of boxed beef, standardization and commoditization, it’s rare to see a new cut of meat introduced into the marketplace. But, that’s exactly what the Lobels did when they patented a meat extraction process to reveal a new cut of beef they named Lobel’s Wrangler™ USDA Prime Pot Roast.
(more...)
On March 2,2015
In
baking
,
beef
,
braising
,
easter
,
lamb
,
passover
,
pork
,
recipes & techniques
,
roasting
,
spring
Spring is almost here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover. The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.
(more...)
On December 29,2014
In
beer
,
braising
,
recipes & techniques
,
roasting
,
st patrick's day
,
stewing
,
super sunday
You can do a whole lot more with beer than just drink it.
In fact, Men’s Health Magazine cites a total of 31 uses for beer, none of which have anything to do with tossing one down the hatch, yet 8 of which have to do with cooking—if you count the one about scaling fish (with the bottle cap, not the brew).
(more...)
On April 6,2014
In
beef
,
braising
,
cut of the month
,
easter
,
passover
,
smoking
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.
Brisket is one of our more popular cuts. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.
For these reasons, we’ve selected brisket for this month’s Cut of the Month.
(more...)
On October 27,2013
In
bacon
,
new products
,
pork
,
braising
Pork belly has been making a bigger blip on the culinary radar in recent months. It’s on menus, in magazine recipes, cooking shows, YouTube videos. The ideas abound. In fact, pork belly is the #1 most-requested product from Lobel’s of New York customers and site visitors.
So, we are very pleased to introduce Lobel’s Berkshire Pork Belly, available in frozen 2-pound slabs.
Given the wild popularity, nay, obsession, fascination, and hype about everything that fuels our craving for bacon, is it any wonder that curious epicureans have discovered, or rediscovered, the joys of fresh pork belly.
After all, bacon is simply pork belly that has been cured and/or smoked.
(more...)
On March 20,2013
In
beef
,
braising
,
guide to meat
,
passover
,
smoking
,
entertaining
Brisket is one of our more popular cuts at Lobel’s of New York. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.
(more...)
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