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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 29,2020
In
about lobel's
,
beef
,
guide to meat
Dry aging makes the difference between a good steak and an unforgettable steak.
Once an old-world process for preserving meat, dry aging in today’s world of convenience and shortcuts is a vanishing art—a labor-intensive process practiced by very few to achieve the epitome of flavor, tenderness, and juiciness.
The Lobels are among the few practitioners anywhere of old fashioned, dry-aging methods, in their own patented dry-aging lockers, for up to six weeks—longer than most beef purveyors.
(more...)
On March 16,2020
In
about lobel's
,
beef
,
guide to meat
The first step to enjoying a great piece of beef is being able to identify a great piece of beef on sight.
So how do you compare one to another? It’s all in knowing what to look for.
To answer the call, the U.S. Department of Agriculture (USDA) has a system by which beef lovers can see and choose the best in its class: the USDA Quality Grading System.
(more...)
On March 2,2020
In
about lobel's
,
guide to meat
,
beef
Have you ever frozen a strawberry? While you may put in the freezer a plump, brilliant red, juice-filled berry, what you take out and thaw is deflated, greyish, and mushy.
That’s because, when the moisture inside the berry freezes, it expands within the strawberry and the cell walls are broken. When the strawberry thaws, the cells simply collapse, the berry purges its juices, and it no longer retains its original shape and texture.
Now, imagine doing that to the magnificent, cherry-red steak you just bought from Lobel’s of New York.
The effects of freezing meat are not as drastic and damaging as freezing a strawberry, but the longer meat is frozen, the more significant and obvious the negative effects of freezing become.
(more...)
On October 25,2017
In
about lobel's
,
beef
,
guide to meat
If you are a fan of Lobel’s world-class meats, you probably already know that with food critic after food critic and in taste test after taste test Lobel’s products land at the top of the heap with superlative reviews, scoring the highest marks.
And, if that’s something you didn’t know, it is something you should know when you buy the very best—freshest and finest—meats that money can buy.
But what makes Lobel’s so good?
(more...)
On September 6,2017
In
beef
,
lamb
,
pork
,
veal
,
guide to meat
Lobel’s has always been known for delivering the highest standards of uncompromising quality, giving our customers the utmost in flavor, tenderness, and juiciness—no matter which cut you choose.
Lobel’s Family-Cut Favorites are our way of drawing attention to a range of products that are favorites with us and our customers.
They are cuts that offer the same famous Lobel’s quality, but at prices that deliver great value and a great taste experience at the same time. Which of our Family-Cut Favorites selections will be your new favorite cut?
(more...)
On April 8,2015
In
ask the butcher
,
beef
,
cut of the month
,
guide to meat
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.
Rib steaks have long been ranked the most popular steak for grilling. Since Grilling Season is just getting started in most of the country, we’ve selected boneless rib steak as this month’s Cut of the Month.
(more...)
On December 14,2014
In
christmas
,
easter
,
guide to meat
,
poultry
,
roasting
,
thanksgiving
Making a turducken is a labor-intensive, and—many would say—an advanced culinary technique.
So for those who want to satisfy their idle curiosity, here’s how a turducken is put together. For intrepid culinary explorers, a DIY turducken is an epicurean adventure and challenge on the scale of making Peking duck in a home kitchen.
(more...)
On August 6,2013
In
beef
,
guide to meat
,
recipes & techniques
,
videos
It seems like there is a holiday out there to celebrate just about everything. And plenty of them are very specific or just plain weird food holidays—such as “Something on a Stick Day,” “Turkey Neck Soup Day,” or “Chocolate Covered Insects Day.” But the one food holiday that we actually look forward to each year is National Filet Mignon Day on August 13.
(more...)
On August 5,2013
In
grilling
,
guide to meat
,
lamb
,
spring
,
summer
,
recipes & techniques
More and more, backyard cooks are turning to lamb when decided what to grill. It’s delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasoning. Butterflied leg of lamb, marinated in a heady garlic-infused brew and then grilled, has become something of an American classic.
(more...)
On March 20,2013
In
beef
,
braising
,
guide to meat
,
passover
,
smoking
,
entertaining
Brisket is one of our more popular cuts at Lobel’s of New York. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.
(more...)
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