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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 June 10,2012
In
beef
,
grilling
,
recipes & techniques
,
cooking tools
Ultimately, for maximum satisfaction—and the safest and most accurate way to test for internal temperature of your steak or burger—an instant-read thermometer has no equal.
Analog versions are good, albeit slow. Digital versions are better, mainly because they provide faster and more precise results, and many have calibrating features to keep them accurate.
(more...)
On May 20,2012
In
beef
,
beer
,
food pairings
,
pork
,
poultry
,
sausage
,
seafood
,
summer
,
seasons
,
spring
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!
Being 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.
Being 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.
(more...)
On May 20,2012
In
barbecue
,
beef
,
recipes & techniques
,
smoking
,
summer
When it comes to flavor, cooking with wood is the definitive game changer. Meat over a wood fire—it’s a link to our earliest ancestors. It’s earthy and primal and tastes like nothing else. Whether used as fuel, flame accelerator, or smoking medium, wood logs, chunks, and chips contribute their highly individual flavors to the finished dish as equal in importance as any other seasoning, spice, or herb.
(more...)
On May 20,2012
In
beef
,
grilling
,
recipes & techniques
Grilling the very best ground meats requires little else than some olive oil, salt, and pepper. It allows the inherent flavor of the meat to take center stage. There is absolutely no substitute for a juicy, tender patty that oozes delectable flavor from first bite to last.
Every now and then, however, you might want to shake up your summertime grilling by taking a walk on the untrodden path of flavor invention and innovation—and maybe, just maybe, discover the absolute best burger you’ve ever cooked.
(more...)
On May 15,2012
In
a butcher's minute with lobel's
,
beef
,
recipes & techniques
,
videos
,
grilling
,
summer
,
ask the butcher
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.
(more...)
On April 15,2012
In
ask the butcher
,
beef
,
grilling
,
summer
It’s been a strange and unpredictable transition into spring here in New York. One week it was warm and sunny, the next it was snowing again, and the next it was windy and rainy.
(more...)
On April 15,2012
In
grilling
,
videos
,
summer
,
seasons
,
beef
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.
(more...)
On April 5,2012
In
beef
,
yankee stadium
,
summer
,
seasons
Play ball! Lobel’s will be back again this year to bring some of America’s finest meat to Yankee Stadium. With the 2012 baseball season, visitors to the stadium will be able to enjoy Lobel’s USDA prime beef once again.
(more...)
On March 15,2012
In
beef
,
pork
,
poultry
,
recipes & techniques
,
spring
,
seasons
,
grilling
,
ham
It’s that time of year again—that stretch when the calendar says it’s spring, but there’s still a chill in the air. Half the country is breaking out their flip-flops, while the other half is still bundled up in warm coats.
It’s the time of year when we’re hankering to bring our barbecues out of storage—just on the cusp of grilling season.
(more...)
On March 13,2012
In
beef
,
lamb
,
pork
,
sausage
,
seafood
,
food history
,
st patrick's day
,
holidays
As in most developing ancient European societies, the transition from Stone Age to the Bronze Age had a dramatic affect on what the people of Ireland ate and how they prepared it.
The development of malleable, heat-tolerant materials meant that foods could be cooked in a vessel using moist-heat methods, rather than solely by dry heat over or in an open fire. The most primitive method of moist heat cooking is boiling—meat and or vegetables cooked in water until palatable.
In ancient times, the cauldron—a large three-legged pot suspended over a fire—was the most common cooking vessel, and it can be traced to the origins of so many traditional Irish soups, stews, and braises we know and love today. The earliest ovens were simply cauldrons turned upside down and placed over a fire.
(more...)
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