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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 December 17,2019
In
holidays
,
braising
,
beef
,
hanukkah
,
christmas
,
recipes & techniques
A braised brisket is the epitome of family-centered feasts. Imagine sitting down with your family and friends amidst the heady aroma of a meal that is the very essence of comfort food, community, and connections.
A big platter of tender meat surrounded by aromatic vegetables is no single-serve enterprise, braised dishes are meant to be consumed around a communal table with banter and lively conversation.
Stanley Lobel claims, "Nothing says family supper like a brisket braised with carrots, potatoes, onions, and garlic".
(more...)
On December 12,2019
In
hanukkah
,
holidays
,
fish
,
beef
,
lamb
,
roasting
,
entertaining
Perhaps more than any other meal of the year, holiday dinners reflect the yearning for togetherness and the comfort of foods that reflect our individual heritages.
This year, celebrate the festival of lights with delicious products and recipes from America's #1 family of butchers.
We've compiled a list of 5 dazzling dinner options for your Hanukkah feast.
(more...)
On December 5,2019
In
roasting
,
beef
,
holidays
,
recipes & techniques
,
entertaining
No roast is more elegant than a Chateaubriand Roast. Even with a simple preparation, this roast is exquisite.
Chateaubriand is cut from the center of the whole tenderloin. One of the most versatile and highly prized of all beef roasts, tenderloin is leaner than most and tender beyond belief.
This roast, paired with a rich and flavorful Bordelaise sauce, will be the perfect centerpiece for an intimate dinner party or Sunday supper.
(more...)
On December 3,2019
In
holidays
,
roasting
,
beef
,
hanukkah
,
christmas
,
passover
,
thanksgiving
,
entertaining
At this time of year, it seems that everyone is planning for that big holiday dinner. Some of the most frequent questions we get are about holiday roasts: Which type? How big? How many servings? How long to roast? What temperature?
So, we've assembled just about everything we could think of to tell you about planning and preparing one of our rib roasts for your holiday extravaganza.
(more...)
On November 11,2019
In
cut of the month
,
beef
,
food history
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.
The tenderloin is one of the most versatile and highly prized of all beef roasts—leaner than most and tender beyond belief.
(more...)
On November 4,2019
In
thanksgiving
,
beef
,
roasting
,
pork
,
veal
,
lamb
,
ham
,
turkey
Our favorite way to express our love and gratitude for friends and family at Thanksgiving is with delicious food. While we love a succulent, golden turkey as the table centerpiece, there are so many main dish alternatives to try on Thanksgiving as well.
Whether you aren't a turkey fan, are looking to add another dish to your dinner table, have a family tradition to feast on something a little out of the ordinary, or are just ready to change it up this Thanksgiving, check out these incredible alternatives that will impress any crowd this holiday.
(more...)
On October 27,2019
In
recipes & techniques
,
chili
,
beef
,
autumn
At the time of the publication of the Lobels' cookbook MEAT by the Lobels in 1971, Jawn A. Sandifer was a Justice of the Supreme Court of the State of New York and was an excellent judge of fine cooking. Mrs. Sandifer was a talented cook, and this was one of the couple's favorite recipes. Since October is National Chili Month, we wanted to share this tasty, time-tested recipe.
(more...)
On October 16,2019
In
meat loaf
,
beef
,
mark lobel
,
winter
,
recipes & techniques
,
recipes & techniques
Picture yourself sitting down to a warm and cozy meal with your family. You have all the components ready to go: the table is set, the drinks are poured, and family is just sitting down. On the table you've got creamy mashed potatoes and a crisp garden salad. What comes out of the oven? Mark Lobel would say, "My meatloaf recipe!" Mark loves using Lobel's All-Purpose Savory Seasoning so much that he created this recipe just to showcase it!
(more...)
On October 14,2019
In
beef
,
recipes & techniques
,
recipes & techniques
,
food pairings
,
food history
,
videos
To quote classic Sinatra: "You can't have one. You can't have none. You can't have one without the other."
As with peanut butter and jam, mashed potatoes and gravy, lo mein and oyster sauce, strawberries and whipped cream, certain foods have certain affinities for certain other foods that create indelible and unique taste memories.
From a hearty, grilled, perfectly medium-rare rib steak topped with a garlicky mushroom sauté, or Beef Wellington coated with mushroom duxelles and wrapped snugly in a blanket of puff pastry, to the earthy, slow-cooked classic of Boeuf Bourguignon, beef and mushrooms share that type of affinity.
(more...)
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...)
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