Category: beef
On February 2,2016
Do you know how to pan-cook a perfect steak? Let America’s #1 family of butchers show you how! There are 8 steps to a perfect steak and the ingredient list is simpler than you think.
On October 1,2015
It’s that time of year again–the transition between summer and fall. Some days there is perfect grilling weather, while other days are chilly, rainy, or windy. It makes it a little harder to plan meals when you’re not sure if you’ll be able to grill or if you’ll want to stay indoors. There’s a solution to this conundrum and we call it “transitional cooking.” If you select cuts and recipes that can be cooked indoors or out, your menu will be ever-flexible and you’ll never get thrown off track by the weather. To that end, we’ve put together a list of the best 8 cuts for transitional cooking. These versatile selections can be easily adapted to an indoor or outdoor menu. Take a look–is your favorite cut on the list?
On July 30,2015
Over the years, we’ve participated in a number of food and wine shows and events, and we’ve fed hundreds if not thousands of hungry foodies. The one thing we can serve to a big crowd that we know will be a show-stopper is our barbecued brisket. In fact, here are some of the things we’ve overheard during tastings: “My husband and I are from Texas, so we know brisket… (Skeptically takes a bite.) Honey, come over here, you’ve got to try this!” “You mean it will taste just like this when I make it at home? Oh, man!” “Aw, the brisket is all gone? Can I lick the cutting board?” That’s what we hear when we serve our competition-worthy BBQ that we hand-rubbed with seasonings, then spent hours and hours smoking, basting it with a mopping sauce all the while. So what if you don’t have that kind of time? But you love BBQ? Welcome to Lobel’s BBQ Pit.
On May 28,2015
In the butcher shop, we’re often asked, “What’s your best steak?” or “Which steak should I give as a gift?” They seem like simple questions, but aren’t so simple to answer. To be honest, when it comes to USDA Prime, Natural Prime, and American Wagyu Beef, every steak is a great steak. Plus, everyone has their own favorite qualities in a steak. Do you prefer a steak that’s tender in texture and mild in flavor? Or bursting with beefy flavor and toothsome texture? Do prefer the nutty richness of a dry-aged steak? Do like the ease of a boneless cut or the added flavor of a bone-in selection?
On May 27,2015
On May 7,2015
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! As 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. Also, as 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. So in honor of America’s craft brewers, grilling season, and great cuts of meat, we’ve put together some tantalizing pairings for American Craft Beer Week 2015 that you’ve really got to try!
On May 6,2015
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. This is what Florence Fabricant at The New York Times had to say about our Cut of the Month:
On April 8,2015
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.
On March 8,2015
It’s said that the word pie comes from magpie, a type of bird known for collecting and hording small items. In that way, a pie can be thought of as a collection of ingredients, secreted away inside a crust. A pie is technically a dish with a baked filling topped with a crust. The top crust is usually pastry but can be another topping, such as biscuit or mashed potato (as in a shepherd’s pie). Traditionally a pie, whether savory or sweet, has just a top crust. However, it can have a bottom crust, as in most American-style pies. And on the other hand, in Britain a sweet filling baked in just a shallow bottom crust is called a tart. But our interest lies in those all-in-one meals, those warm-you-to-your-toes dishes, those comfort-food favorites: savory meat pies.
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