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

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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Culinary Classic: Beef Stroganoff

On January 9,2020 In culinary classics , beef , food history , recipes & techniques , pasta , recipes & techniques

Although Russian in origin, Beef Stroganoff is largely a variation on a French dish of sautéd beef and a pan sauce made with mustard as the primary flavor agent. What makes Stroganoff Russian is the pre-eminence of sour cream in the dish's flavor profile. In the French classic, Emincé de Boeuf à la Moutardee, the recipe calls for créme fraiche and a mid-strength prepared mustard. In Stroganoff, those ingredients are exchanged for sour cream. The result is a piquancy in the Stroganoff that is not evident in the French original.

Beef Stroganoff

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Lobel's Prime Meats Delivers to the Hamptons!

On January 6,2020

Free Delivery

Lobel's delivers Tuesday through Saturday to the Hamptons and Surrounding areas all year!

Get FREE DELIVERY to the Hamptons every Thursday this summer! Call to place your order of $250+ by noon on Wednesdays to get free delivery on Thursdays. Now until Labor Day.

Lobel’s Prime Meats delivers the finest & freshest meats and prepared foods to the Hamptons and surrounding areas all year long!

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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 to the new Lobel’s Culinary Club.

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Article: 2020-1

Culinary Classic: Nachos

Sous Vide: The Race for Counter Space

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

Culinary Classic: Beef Stroganoff

Lobel's Prime Meats Delivers to the Hamptons!