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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 March 2,2015
In
baking
,
beef
,
braising
,
easter
,
lamb
,
passover
,
pork
,
recipes & techniques
,
roasting
,
spring
,
ham
Spring is almost here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover. The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.
(more...)
On February 5,2015
In
beef
,
cut of the month
,
valentine's day
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.
Try searching anywhere else for this cut and you won’t find it–it’s a Lobel’s exclusive! The Sweetheart Steak is a 20-ounce boneless strip steak or boneless rib steak that has been butterflied into the shape of a heart.
(more...)
On December 22,2014
In
baking
,
beef
,
recipes & techniques
,
super sunday
These mini meatloaf pizza cups are about to become your new favorite recipe. It’s a modern take on a comfort food classic, made in perfect portions for a party! This recipe is also a quick and delicious weeknight meal that the kids will love.
(more...)
On December 21,2014
In
autumn
,
beef
,
stewing
,
t-roy cooks
,
videos
,
winter
Tired of the same old chili and looking for a way to, well, spice things up a bit? No, we’re not talking about a new seasoning. We’re talking about trying a new cut of beef in your recipe.
Check out this great video from our friend Troy at T-Roy Cooks. He uses our USDA Prime Tri-Tip in his chili recipe. As you can see, he could barely keep the taste-tester’s spoons out of the pot!
Your family is sure to love it too, or your friends would go wild for it at a party for the big game! Ready to make your own? You can find our USDA Prime Tri-Tip right here.
(more...)
On October 1,2014
In
autumn
,
beef
,
beer
,
food pairings
,
pork
,
poultry
,
recipes & techniques
One of the things beer aficionados love is the change in seasons. Now that it’s October, we’re putting away our shandies and pilsners in favor of the heartier beers of autumn. Craft fall selections abound—and it’s not all pumpkin varieties! Some of the creative offerings we’ve seen include seasonal “harvest ales,” porters, brown ales, and even an autumn shandy.
Here is a sampling of what we’ve been tasting this fall and what we’re pairing it with from our Butcher Shop.
(more...)
On August 28,2014
In
autumn
,
beef
,
grilling
,
recipes & techniques
,
stewing
,
seasons
This time of the year often brings about a few challenges. The autumn weather is fast approaching, but you still have the desire to fire up the grill.
The days are slowly but surely getting shorter. Plus, back-to-school and busy schedules make for less time to prep and cook meals. Even so, you still want to enjoy a nice hearty dinner. To help, we’ve compiled three recipes for hearty meals you might not have known you could prepare on the grill.
These meals are perfect to ease your transition into fall!
(more...)
On August 27,2014
In
ask the butcher
,
ask the butcher
,
beef
,
poultry
,
videos
Every year, come late August and early September, whether you have kids or not, it’s hard not to get back-to-school fever. Going back to school isn’t just for kids and teens—you can learn something new too! Get an education on the basics of meat from these videos by the Lobel family and Martha Stewart!
(more...)
On August 3,2014
In
barbecue
,
beef
,
recipes & techniques
,
smoking
Do you know the secret to the perfect barbequed brisket? Well, we can tell you.
It’s hand-rubbed with black pepper, marjoram, brown sugar, and a blend of herbs and seasonings. It’s bathed in a spicy, vinegary mopping sauce. It’s smoked low and slow for 14 hours or more over mesquite and apple wood.
And it’s unbelievably, melt-in-your-mouth delicious.
(more...)
On July 1,2014
In
entertaining
,
grilling
,
summer
,
holidays
,
burgers
,
sausage
,
beef
,
seafood
,
poultry
,
compound butter
Summer is the perfect time to fire up the grill and have a party! The menu is a very important part of any great gathering. Whether you’re hosting a family-style bash, a casual backyard get-together, or an elegant dinner party under the stars, make sure you choose the right cuisine for the occasion.
 Image courtesy Weber Grills
(more...)
On June 29,2014
In
beef
,
cut of the month
,
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.
It’s not every day that a new steak comes along. There are, after all, only so many muscles in a cow. However, if you check the encyclopedic MEAT by the Lobels, which was published in 1971, you’ll find no mention of flat iron steak.
Fast-forward to the publication of Lobel’s Meat Bible in 2009 and you’ll find the flat iron right there on page 21. Plus, there’s a delicious recipe for Flat Iron Steaks with Roasted Red Pepper Butter on page 38.
So, where did this steak come from?
(more...)
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