On January 8,2013
With the holidays over, every night can’t be a perfect Porterhouse or fabulous filet. The pendulum, however, doesn’t have to swing completely from awesome to austere. You don’t have to sacrifice peak dining just because you’re being frugal about what you put on the table.
So how do you reconcile the desire for exceptional eating experiences any day of the week with an equal desire to be more economical in the kitchen?
On November 4,2012
This past weekend, Evan Lobel was featured in an episode about home butchering on Martha Stewart’s new show, “Martha Stewart’s Cooking School.”
Evan Lobel & Martha Stewart
Photo credit: Rob Tannenbaum/MSLO
On November 1,2012
In many American families, Thanksgiving is the biggest and grandest meal of the year. Traditions abound, from what is served and what dishes are used to who sits where during the meal. Over the years, we’ve offered our customers a lot of advice about Thanksgiving dinner preparation. So here is a round-up of past posts for your Thanksgiving-dinner-cooking convenience!
On October 14,2012
At Lobel’s, we offer many cuts of beef. Customers are often asking us, what’s the difference between this and that? Fairly often, we are asked this about T-bones and Porterhouses. They both look very similar, with the characteristic T-shaped bone in the middle. Watch as David Lobel shows you what the difference is.
On September 18,2012
Ever wonder what “prime rib” really means? Is it the same as USDA Prime Rib? Watch as Stanley Lobel shows you the differences between the two phrases.
On August 14,2012
Ever wonder what the difference is between Prime, Choice, and Select beef? How do they look different? What’s the difference in taste, texture, and flavor? In this video Mark Lobel, 5th generation butcher from venerated Lobel’s, explains it all.
On June 7,2012
A sautéed dish is the perfect quick-prep meal for rainy summer days or for cuts that are too small for the grill. Plus, a great sauté provides the basis for a delectable pan sauce, which will elevate your meal from just another dinner to a meal to remember!
On May 15,2012
Before you grill the perfect burger, you need to know how to form the perfect burger patty. Evan Lobel, 5th-generation butcher of venerated Lobel’s Prime Meats and Lobel’s of New York, shows you how to create a burger that will be fluffy and moist.
On April 15,2012
Now that it’s grilling season, it’s time to uncover those grills, clean the grilling racks, and fire them up! Need a refresher on how to grill the perfect steak, burger, or roast? Look no further–we’ve rounded up our grilling videos right here for your convenience.
On April 1,2012
Braising is a moist-heat method of cooking that renders large and/or tough cuts of meat and poultry fork-tender and surrounded by luscious gravy and aromatic vegetables.
Braising and stewing are related in that they are a technique of cooking meat in liquid at relatively low temperature for an extended period of time. The differences are in the size of pieces being cooked and the amount of liquid used to cook the dish. The end product is a delight to the senses and the very definition of comfort food.
Presented by David Lobel, our new “How-To: Braise” video is a short step-by-step procedure for braising the Lobel way.