On November 19,2019
So you've decided you want to "wow" all the foodies and gourmet food-lovers on your wish list this year with the gift of some amazing steaks. Now it's time to decide exactly which meats to give.
There's no need to be overwhelmed by the many delicious options. We're here to help you narrow down your choices and select the perfect gift for each person on your list.
On November 11,2019
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.
The tenderloin is one of the most versatile and highly prized of all beef roasts—leaner than most and tender beyond belief.
On November 4,2019
Our favorite way to express our love and gratitude for friends and family at Thanksgiving is with delicious food. While we love a succulent, golden turkey as the table centerpiece, there are so many main dish alternatives to try on Thanksgiving as well.
Whether you aren't a turkey fan, are looking to add another dish to your dinner table, have a family tradition to feast on something a little out of the ordinary, or are just ready to change it up this Thanksgiving, check out these incredible alternatives that will impress any crowd this holiday.
On October 31,2019
Ready to get shopping for all the foodies on your gift list? There's no need to stress about what to give meat-lovers for the holidays—we've compiled a list of 7 of our favorite gifts that are sure to impress and delight.
On October 27,2019
At the time of the publication of the Lobels' cookbook MEAT by the Lobels in 1971, Jawn A. Sandifer was a Justice of the Supreme Court of the State of New York and was an excellent judge of fine cooking. Mrs. Sandifer was a talented cook, and this was one of the couple's favorite recipes. Since October is National Chili Month, we wanted to share this tasty, time-tested recipe.
On October 16,2019
Picture yourself sitting down to a warm and cozy meal with your family. You have all the components ready to go: the table is set, the drinks are poured, and family is just sitting down. On the table you've got creamy mashed potatoes and a crisp garden salad. What comes out of the oven? Mark Lobel would say, "My meatloaf recipe!" Mark loves using Lobel's All-Purpose Savory Seasoning so much that he created this recipe just to showcase it!
On October 14,2019
To quote classic Sinatra: "You can't have one. You can't have none. You can't have one without the other."
As with peanut butter and jam, mashed potatoes and gravy, lo mein and oyster sauce, strawberries and whipped cream, certain foods have certain affinities for certain other foods that create indelible and unique taste memories.
From a hearty, grilled, perfectly medium-rare rib steak topped with a garlicky mushroom sauté, or Beef Wellington coated with mushroom duxelles and wrapped snugly in a blanket of puff pastry, to the earthy, slow-cooked classic of Boeuf Bourguignon, beef and mushrooms share that type of affinity.
On October 8,2019
Now that fall is here and football season is in full swing, it's time for tailgating. We've compiled the ultimate tailgating menu to help your tailgate go off without a hitch. There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable.
Check out these recipes, fire up your portable grill, and get pumped for the big game!
On September 18,2019
The tenderest cuts of beef come from the aptly named tenderloin. And, when you look at the price of the most desirable center portions of tenderloin, filet mignon and Chateaubriand, they are also the most expensive cuts of beef.
However, the tenderloin also yields cuts that, by comparison to the filet and Chateau, are less expensive yet have the same tenderness and flavor as the prized center cuts.
The shape of the tenderloin tapers from the head (large end) to the tail (small end). Both ends can be roasted, sliced into small steaks, or cut into cubes or strips for kabobs, stir frys, stroganoff, and so much more.
So, with a couple of sharp knives and a game plan, buying a whole tenderloin is a comparatively economic way to enjoy of range of meals with some simple home butchering skills.
On April 28,2019
Removing the baked-on crud from your grill’s cooking grate has long required something you can’t get in a bottle, can, or jar: elbow grease. But even that may be changing.