It's Grilling Season!
Need help finding the perfect way to kick off grilling season? Why not grill what America's master butchers grill? Check out each of the Lobels' favorite three selections for grilling!
 David Lobel's Top 3 Grilling Picks
1. Butterflied Leg of Lamb
"There's really no trick to cooking this great piece of meat. With it being butterflied, it's nice and flat, so it cooks very evenly. Turn it carefully with two pairs of tongs or a big fish spatula. You'll also want an instant-read thermometer handy to get it just to medium-rare. Grilled lamb is great alongside some grilled vegetables with Mediterranean herbs."
2. Bone-In Veal Strip Steak
"You can cook this pretty much the same way you would a bone-in strip steak, though being smaller it will cook a little quicker. They're really nice and tender with a light, mild flavor—so they're perfect for summertime."
3. Dry-Aged Porterhouse Steak
"A Porterhouse is the steak for grilling. You've got your filet portion and you've got your strip portion, all cooked on the bone. You can get a 36-ouncer that will serve 3 people. If you're not comfortable using indirect heat, a nice trick for such a big steak is to cook it over direct heat, about five minutes on each of the five sides: the top, the bottom, and each of the three edges of the steak. Because of its triangular shape you can cook on direct heat the entire time and get it nicely medium-rare." |
 Evan Lobel's Top 3 Grilling Picks
1. Dry-Aged Boneless Double Strip Steak
"You're able to use direct and indirect heat to cook this big steak. You can even infuse a bit of smoke when cooking over the indirect heat. Because this steak is so thick, you can offer nice wide slices to guests. I like to sprinkle them with a little Maldon salt just before serving—not only does it look really nice, but it draws the moisture up to the surface so your guests can see how juicy the steak is. Their mouths will water just looking at it."
2. Skirt Steak
"I'm not sure why, but this steak just reminds me of summer.
You can simply grill it real hot with just salt and pepper, or it will take to a marinade easily. Plus, it's very versatile and is a great cut for fajitas and steak salads."
3. Dry-Aged Bone-In Filet Mignon
"You just don’t see this cut very often. And having the bone in, plus the length of time that we dry age it, makes this filet something really special." |
 Stanley Lobel's Top 3 Grilling Picks
1. Dry-Aged Bone-In Rib Steak
"I like a 20-ounce steak, which will be about 1 1/2 inches thick. This is a single-serving steak with incredible flavor. When oiled properly before grilling, it can have an incredible crust while still being rare in the middle. It's has rich and robust flavor unlike other grilled steaks. Buying USDA Prime is a must with this steak!"
2. Skirt Steak
"Also called Romanian Steak, I was brought up on this cut as a youngster. It's got a great mystique to it—it's very unique with a different flavor, though it can be tough sometimes. Marinating can help with the toughness, but takes away from the great flavor. Since this steak isn't very thick, you can grill it rare with an incredible crust."
3. Lobel's Wyoming Burger
"Our 1-pound burgers provide an incredible grilling experience. They're so thick you can get them nice and charred and crisp on the outside while still being rare in the middle—which is how I like them! What I'll do is grill these, then slice them across the middle, creating two 1/2-pound burgers that are both well done and rare at the same time. Just be careful when you eat these: they're so incredibly juicy they'll be dripping right out of your mouth!" |
 Mark Lobel's Top 3 Grilling Picks
1. Dry-Aged Boned & Tied Rib Roast
"A lot of people don't think about grill-roasting, but it's really not as hard as you think. A boned and tied roast is great for the grill because the bones act like a built-in roasting rack, and you get all that great flavor from cooking on the bone. But then you just snip the twine and you've got a boneless roast to carve plus a rack of delicious beef ribs—and everyone always wants one of those! It's great for summer parties, like Father's Day or Memorial Day."
2. Ready-Made Kabobs
"These little kabobs are so simple, you just can't go wrong. They literally cook up in minutes. They're just perfect for when you don't have a lot of time but everybody's hungry.
My kids love them. We'll grill a couple different varieties so everyone gets their favorite. We like to do the unseasoned kind with all different dipping sauces."
3. Dry-Aged Bone-In Strip Steak
"I know a lot of people consider New York Strip Steaks to be an old favorite grilling stand-by. But I like to take the flavor up a notch by keeping the bone in—it just adds a really nice flavor. You can sear these right over the flame, then finish them over indirect heat. Carve them off the bone and slice across the grain to serve, and they will be juicy beyond belief." |
back to top^
New! USDA Prime Corned Beef Brisket
Lobel's USDA Prime Corned Beef Briskets—the name says a lot.
Lobel's—unmatched standards for product quality. Prime—the highest grade of beef with the most flavor and ideal texture. Corned—brined to savory perfection and ready for your pot.
Just imagine serving your family and guests corned beef that is moist and so tender it is beyond compare. And you cooked it yourself! Say goodbye to dry, tough corned beef.
This is the taste of true New York-style deli corned beef—the kind that you see piled a mile high on hearty rye bread with a blast of mustard. Some say the unique character of New York corned beef has a lot to do with the Big Apple's water giving it a flavor you will find nowhere else.
And Lobel's corned beef is corned beef at its peak—slightly briny but so balanced on the palate with a yielding bite that melts in your mouth.
We use only certified USDA Prime briskets—abundantly marbled to ensure maximum flavor and supple, juicy texture. Choose from Whole Corned Beef Briskets for feeding a crowd or First-Cut or butcher's call Half First-Cut for family-sized meals.
When serving, slice across the grain as thinly as possible—a deli-style slicer is a wonderful appliance to have in your kitchen for quick and uniform slices.
back to top^
New exclusive product in our Butcher Shop: Dry-Aged Piedmontese Prime Beef
If you've ever traveled to sunny Italy and enjoyed the body-and-soul pleasure of a Porterhouse steak grilled Tuscan-style, count yourself among the cognoscenti when it comes to Piedmontese beef.
If you've never tried Piedmontese beef, now is your chance to experience Lobel's Prime Piedmontese beef—a rare and seasonal treat.
From late fall through early spring, Piedmontese cattle winter-over, developing a luxurious pattern of lacy marbling to flavor this beef abundantly and make it incredibly tender and juicy—a unique eating experience that cannot be understated to a lover of truly fine beef. Through the colder months, a small percentage of Piedmontese cattle grade to Prime.
That's why we are pleased to offer you to Lobel's Piedmontese Prime Beef—a selection including dry-aged premium steaks and mouth-watering ground beef. At Lobel's, we dry-age the rib and shell primals for up to four weeks, thereby concentrating the beef's flavor and enhancing its inherent tenderness and juiciness bite after amazing bite.
back to top^
New Selections of Pork, Lamb, and Veal in our Butcher Shop
Just in time for your favorite autumn dishes, we are pleased to introduce new selections of Lobel's Berkshire Pork, All-Natural Lamb, and All-Natural Veal.
These selections are perfect for indoor cooking techniques such as sautés, meat loaf, stews, pasta sauces, casseroles, and more.
Try our new Berkshire Pork Loin Medallions in a delicious sauté with a pan sauce. For a simple preparation, follow our online step-by-step photo tutorial, How To: Sauté.
Family dinners just don't get any tastier than a hearty, home-made stew. Create a custom recipe with your favorite meat. Now, in addition to our USDA Prime Beef for Stew, we also offer Berkshire Pork for Stew, Lamb for Stew, and Veal for Stew.
And what selection is more versatile than ground meat? Our customers have asked for it, and we are happy to oblige with Ground Berkshire Pork. Use it in the autumn comfort-food favorite: meat loaf. Or get creative and try it in meat balls, sausage patties, pasta sauces, stuffing, chili, pizza topping—the sky's the limit!
back to top^
 Stanley Lobel named Fellow of Culinary Institute
It is our pleasure to announce that Stanley Lobel has been named a Fellow of the Culinary Institute of America (CIA).
The Society of Fellows of the CIA serves to enhance the quality, excellence, and overall reputation of the CIA. Its membership consists of an elite group of invited alumni and friends who are committed to the success of the institute and its students.
Members of the Society of Fellows serve as dedicated ambassadors and ardent champions of the college and its students. Membership is by invitation of the Fellows Leadership Council.
The dedication of Fellows to the overall quality of the CIA is vital to maintaining the excellence, leadership, and professionalism of the Institute, and is essential to strengthening its position as the world's premier culinary college.
Stanley is thrilled to accept the nomination to this prestigious position. He and the entire Lobel family are proud to be associated with this revered institution.
back to top^
Holiday & Special Event Ordering Deadlines
Labor Day
Monday, September 6
Order by 11 a.m. (ET) on Friday, September 3 for delivery on Saturday, September 4.
Avoid the Saturday delivery surcharge: Order by 11 a.m. (ET) on Thursday, September 2 for delivery on Friday, September 3.
There are no deliveries available on Sundays or Mondays.
There are no deliveries available on Tuesday, September 7.
Plan Ahead
For parties and events, we recommend that you schedule your delivery to arrive 1 to 2 days before the event. This allows for any unforeseeable delivery problems. Our meat products are vacuum-packed and will keep in your refrigerator for 5 to 7 days (if left in the original packaging). For more information on how our products are packaged and shipped, click here.
back to top^ |
