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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 May 10,2015
In
entertaining
,
grilling
,
recipes & techniques
,
seasons
,
spring
,
summer
In addition to soaking up sunshine, one of the best parts of springtime is heading outside and taking a deep breath of that fresh spring air–and then you smell it–someone in your neighborhood is grilling! It smells so wonderful–it makes you want to fire up your own grill right there on the spot.
And we’re all in favor of that. In fact, we think there’s hardly anything that can’t be made on the grill. Have you ever prepared your entire meal on the grill? Dinner, sides, and dessert? That’s right–even sweet, delicious desserts can be grilled.
(more...)
On May 7,2015
In
beer
,
food pairings
,
holidays
,
summer
,
spring
,
beef
,
pork
,
poultry
,
sausage
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!
(more...)
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 May 6,2015
In
beef
,
cut of the month
,
t-roy cooks
,
videos
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:
“Most of the time, wagyu, the densely marbled, ultra-tender Japanese-style beef, comes in premium steak cuts like strip loin and rib-eye… [Lobel’s] also has American wagyu rib-cap steaks to sear and slice on the bias like the flank steak but that are lusher still. The rib-cap meat is so rich that six of us could not finish a pound and a half of it.”
(more...)
On April 13,2015
In
beef
,
culinary classics
Gaucho Cuisine: Wood, Fire, and Skirt Steak
(more...)
On April 9,2015
In
cooking tools
,
grilling
A digital instant-read thermometer is the quickest and most accurate way to know the internal temperature of whatever you are cooking. And measuring the internal temperature is the most accurate way to know how “done” your food is.
(more...)
On April 9,2015
In
175th anniversary
,
about lobel's
,
lobel's prime meats in manhattan
“Lobel’s is a one in a billion establishment. We will not disappoint our customers—we provide quality, quality, quality,” says Stanley Lobel, the company’s president who began working alongside his father, Morris, over 60 years ago.
The 78-year-old patriarch shows no sign of slowing down. And if he is not in the Madison Avenue shop cutting meat or giving out recipes, he is likely on the phone or out buying for the store.
Stanley Lobel cutting meat for Lobel’s USDA Prime Steak Sandwiches at Lobel’s Carving Station in Yankee Stadium
(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 April 7,2015
In
food history
,
hot dog
,
sausage
,
pork
,
grilling
,
summer
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Grilling season is finally here and you know what that means—time to throw the hot dogs on the grill! While you may have enjoyed a boiled or pan-fried hot dog during the long, cold winter, there’s almost nothing better than a hot dog fresh off the grill.
The hot dog has become synonymous with American traditions like baseball and backyard barbecues. So you might be surprised to learn that the hot dog actually has German roots.
(more...)
On April 2,2015
In
yankee stadium
New York, NY (April 3, 2015) – Famed New York butcher Lobel’s has become a fixture at Yankee Stadium, where the Lobel family keeps baseball fans supplied with USDA Prime Steak Sandwiches, which have developed a large following among baseball fans at the venue. For the 2015 baseball season, Lobel’s will once again be a purveyor of fine meats at Yankee Stadium when the season begins April 6.
(more...)
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