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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:
Category:
Recipes & Techniques
On May 6,2015
In
175th anniversary
,
pantry
,
new products
,
bbq
,
smoking
,
recipes & techniques
This year, in celebration of our 175th anniversary, we’ve expanded our product offerings with the introduction of a new line of four all-natural, preservative-free seasonings and sauces for meats. The new products include Lobel’s BBQ Sauce, Lobel’s All-Purpose Savory Seasoning, Lobel’s Steak Sauce, and Lobel’s New York Marinade.
We’re shining a spotlight this month on Lobel’s BBQ Sauce. It’s a savory, not-too-sweet, tomato-based barbecue sauce for grilled, smoked and oven-roasted meats. Packaged in a classic 19.5-ounce bottle, Lobel’s BBQ Sauce is ideal for chicken, spare ribs, brisket, and other meats, and it can be used as a final glaze or as a dipping sauce.
(more...)
On March 10,2014
In
cut of the month
,
easter
,
lamb
,
passover
,
spring
,
recipes & techniques
,
recipes & techniques
,
holidays
,
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.
Lamb is often on our minds come March. The spring holidays are just around the corner, and lamb is a popular selection for both Passover dinners and Easter celebrations. Likewise, the old English proverb about March weather also brings lamb to mind: March comes in like a lion and goes out like a lamb. For these reasons, we’ve selected Leg of Lamb for this month’s Cut of the Month.
(more...)
On October 10,2013
In
culinary classics
,
pork
,
recipes & techniques
Though variations of this dish abound throughout Eastern Asia, particularly the many regions of China from Szechuan to Singapore, barbecued pork’s lacquered-mahogany sheen makes it one of the most readily recognizable dishes in the pantheon of Asian cuisine.
(more...)
On June 10,2013
In
beef
,
beer
,
entertaining
,
food pairings
,
grilling
,
poultry
,
recipes & techniques
,
summer
,
seasons
,
recipes & techniques
Popular throughout Southeast Asia, satay is said to have originated in Indonesia, where it is the national dish. Also known as saté, this handy hand-held food is a popular street food and appetizer throughout Southeast Asia.
Satay is similar to other skewered-meat dishes from around the world, such as yakitori, shish kebab, shashlik, chuanr, and sosatie. What sets satay apart as distinctly Southeast Asian is that it is usually chunks of fish, poultry, or meat on bamboo skewers soaked in a sweet and spicy marinade featuring flavors of lime and garlic. And it’s typically served with a spicy peanut dipping sauce on the side.
(more...)
On February 10,2013
In
beef
,
recipes & techniques
,
st patrick's day
,
food history
Corned beef has nothing to do with stalks, silk, husks, or cobs.
(more...)
On October 10,2011
In
autumn
,
entertaining
,
recipes & techniques
,
recipes & techniques
,
winter
,
roasting
,
grilling
,
summer
,
spring
,
beef
As summer fades into autumn, our focus on meal planning begins its own transition. It's that time of year when we're reluctant to give up our grilling tongs and wood chips, yet our thoughts turn to the seasonal harvest and our appetites build for meals offering comfort and warmth.
So, take advantage of any good weather the season offers. However, it’s a good idea to build menus around dishes that can be prepared outdoors or indoors if a change in the weather requires a change in your cooking and entertaining game plan.
(more...)
On September 14,2011
In
beef
,
entertaining
,
lamb
,
poultry
,
recipes & techniques
,
sausage
,
super sunday
,
recipes & techniques
,
autumn
,
winter
,
bacon
,
asparagus
,
meatballs
,
sandwiches
,
chili
,
salad
Football season is back. (And thank goodness it is!) That means it’s time for pigskin parties galore.
We’ve developed some menus for Super Sunday, but you don’t need to wait for February to give them a go, they’re perfect for any game—Thursday, Sunday, or Monday night!
(more...)
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