Welcome

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,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Culinary Classics: Steak Diane

On August 16,2012 In beef , culinary classics , food history

Steak Diane is the classic sauté with pan sauce for carnivores who prefer flair in their meal presentation—and enjoy a bit of flare with their tableside preparation.

On the U.S.front in post-WWII days, casseroles, croquettes, creamed vegetables, chiffon pies, TV dinners, anything you could wrap in bacon, drive-ins, and an expanding range of modern boxed, canned, and frozen convenience foods prevailed in the marketplace and on home dinner tables. GIs returning from European and Asian war fronts brought with them a new-found appetite for ethnic foods, albeit considerably dumbed-down in many cases so as not to offend previously cloistered, yet newly experimental, American palates.

And beef was king!

Steak Diane

(more...)

Ask the Butcher: USDA Grades of Beef

On August 14,2012 In ask the butcher , beef , videos

Ever wonder what the difference is between Prime, Choice, and Select beef? How do they look different? What’s the difference in taste, texture, and flavor? In this video Mark Lobel, 5th generation butcher from venerated Lobel’s, explains it all.

ask logo

(more...)

The Flavors of Summer

On July 15,2012 In beef , entertaining , lamb , summer , seasons , grilling

(more...)

Getting Saucy with Your Food

On July 12,2012 In recipes & techniques , food history

There’s absolutely no limit to what combinations of solid and liquid ingredients can be called a sauce. From soy to salsa, the textures, flavors, and purposes vary widely and are used at any and every point in the cooking process from the first step of preparation right up to the point of presentation at table.

steak with sauce

(more...)

Mise en Place Part I: Oil

On July 11,2012 In oils , recipes & techniques , food history , lobel's pantry

In this classic three-part mise en place, oil multitasks by binding the salt and pepper, lubricating the surface of the meat to enhance development of an exterior crust and to keep the meat from sticking to the cooking vessel, and, depending on your choice of oil, contributing to the overall flavor of the prepared meat.

Mise en Place

(more...)

Ask the Butcher: What do you put on your hot dog?

On July 8,2012 In ask the butcher , hot dog , pork , beef , sausage

Hot dogs are the perfect menu item for a lazy summer day, a quick-grill dinner, a picnic on the beach, or a cook-out with friends. To celebrate all that the hot dog is, the National Hot Dog & Sausage Council has declared July as National Hot Dog Month! There is even National Hot Dog Day on July 20 for all hot dog lovers to load up the toppings and devour their favorite franks.

It’s not just all about the best steaks with the Lobels—they enjoy a great grilled dog as well! Curious to know what a master butcher puts on his hot dog? So were we—so we asked!

Hot Dog

(more...)

Ask the Butcher: How are you celebrating Independence Day?

On June 10,2012 In ask the butcher , entertaining , holidays , independence day , summer

Ask the Butcher

(more...)

Is it Done Yet?

On June 10,2012 In beef , grilling , recipes & techniques , cooking tools

Ultimately, for maximum satisfaction—and the safest and most accurate way to test for internal temperature of your steak or burger—an instant-read thermometer has no equal.

Analog versions are good, albeit slow. Digital versions are better, mainly because they provide faster and more precise results, and many have calibrating features to keep them accurate.

Instant-Read Thermometer

(more...)

Barbecued Chicken: High in the Pecking Order of Summer Favorites

On June 10,2012 In barbecue , culinary classics , grilling , poultry , summer , recipes & techniques

Is there anything better on a hot summer day than driving in your car with the windows open and getting hit with the stop-you-in-your-tracks aroma of chicken being barbecued somewhere?

(more...)

New Video! How to Sauté

On June 7,2012 In recipes & techniques , videos

A sautéed dish is the perfect quick-prep meal for rainy summer days or for cuts that are too small for the grill. Plus, a great sauté provides the basis for a delectable pan sauce, which will elevate your meal from just another dinner to a meal to remember!

(more...)

Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

Navigation

Links

Welcome

Welcome to the new Lobel’s Culinary Club.

Articles by Month:

Articles by Subject:

Culinary Classics: Steak Diane

Ask the Butcher: USDA Grades of Beef

The Flavors of Summer

Getting Saucy with Your Food

Mise en Place Part I: Oil

Ask the Butcher: What do you put on your hot dog?

Ask the Butcher: How are you celebrating Independence Day?

Is it Done Yet?

Barbecued Chicken: High in the Pecking Order of Summer Favorites

New Video! How to Sauté