|
|
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 May 26,2016
In
beef
,
new products
,
food pairings
Unlike many jerky products that are dry, dense, and tough to chew, Lobel’s Smoked Steak Strips are tender and moist with abundant flavor. Each of our four varieties is made with lean top-round steak that is infused with hickory-wood smokiness.
Since Lobel’s Smoked Steak Strips are a high-protein, low-fat, and low-carb snack, they are ideal for active people with busy lifestyles. For hikers, bikers, and sports enthusiasts, whether you are player or spectator, our steak strips are lightweight and easy to carry whenever you need a savory shot of energy that tastes great.
Plus they are versatile add-ins to myriad recipes. Think jerky is a one-trick pony? Think again. Check out these 7 uses for Lobel’s Smoked Steak Strips.
(more...)
On May 24,2016
In
barbecue
,
beef
,
summer
Did you know National Brisket Day is May 28th? Brisket is one of our favorite cuts, so in honor of the day we have compiled everything you need to know about this mouthwatering culinary delight.
(more...)
On May 19,2016
In
baking
,
beef
,
grilling
,
pantry
,
poultry
,
recipes & techniques
,
t-roy cooks
Did you know that the third Friday in May is National Pizza Party Day? Sounds to us like the perfect excuse to get creative in the kitchen and whip up some unique pies that the whole family will love!
So we’ve gathered together all of our pizza resources to pique your appetite—including video recipes for grilled pizza!
(more...)
On May 8,2016
In
beer
,
food pairings
,
spring
,
holidays
,
seasons
,
beef
,
poultry
,
pork
,
seafood
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 taste-tested some great craft brews that are perfect for the season and put them together with some tantalizing pairings for American Craft Beer Week 2016!
(more...)
On May 1,2016
In
cut of the month
,
poultry
,
recipes & techniques
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.
Frenched chicken breasts are a dream to cook and savor. The breasts are skin-on and boneless, except the wing drumette is still attached which makes them easy to turn and handle while cooking.
(more...)
On April 25,2016
In
poultry
,
recipes & techniques
Have you ever heard of the spatchcocking technique? Spatchcocking is a way to flatten a whole chicken to decrease the cooking time. Learn how to spatchcock a chicken by following the steps below.
(more...)
On April 5,2016
In
beef
,
cooking tools
,
grilling
,
lamb
,
pork
,
poultry
,
sausage
,
veal
Whether you’re a beginner or a veteran griller, our blog is chock full of useful grilling info and tips. From basics about tools and grill setup to recipes, videos, and more, we pride ourselves on not only providing the finest and freshest meats, but also on educating our customers on the best ways to prepare them.
So as springtime blossoms here in New York, we uncover and dust off our grills and get ready for some tasty meals in the months to come.
We hope you’ll come on this grilling journey with us. We’ve rounded up an A to Z guide to grilling so that you can learn some techniques, brush up on your skills, or find something new to try. Let’s go!
(more...)
On April 4,2016
In
beef
,
cut of the month
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.
Our customers have made the Porterhouse one of the most popular steaks. Porterhouse steak is best pan-seared, pan-roasted, or grilled. To celebrate the beginning of Grilling Season, we have chosen the porterhouse as this month’s Cut of the Month.
(more...)
On April 3,2016
In
a butcher's minute with lobel's
,
beef
,
grilling
,
recipes & techniques
,
seafood
,
seasons
,
summer
,
t-roy cooks
,
videos
Grilling season is here! We’re all sighing a collective “finally” after the ups and downs of this past New York winter. It’s time to dust off those grills, wheel them out onto the deck, and throw a thick juicy dry-aged steak on the grates.
(more...)
On March 31,2016
In
yankee stadium
Play ball! Lobel’s will be back again this year to bring some of America’s finest meat to Yankee Stadium. With the 2016 baseball season, visitors to the stadium will be able to enjoy Lobel’s USDA Prime Beef once again.
“Yankee Stadium is a tremendous venue, and we are delighted to be able to offer our steak sandwiches to fans during ballgames,” says Mark Lobel, co-owner. “We see a lot of familiar faces and we’ve made a lot of new friends. Yankee Stadium is a New York institution, and we’re proud to be part of it.”
(more...)
|
