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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 August 15,2018
In
food history
,
pork
,
sausage
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.
Chorizo Sausage is a fiery Spanish-style pork sausage that gets its flavor from paprika, garlic, and vinegar and its heat from a liberal complement of chili powder.
Dry-cured and smoked, chorizo is most often used as an ingredient in soups, stews, and casseroles, but is equally at home grilled, broiled, or pan-fried and served in a bun.
(more...)
On August 6,2018
In
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.
For years, our customers have made filet mignon our most popular steak. And for good reason. Filet mignon is often considered one of the finest and most luxurious steaks—the cut that you reserve for special occasions and splurges.
National Filet Mignon Day is August 13th, so we’ve chosen Filet Mignon as this month’s Cut of the Month.
(more...)
On August 1,2018
In
grilling
,
labor day
,
recipes & techniques
,
seasons
,
summer
,
super sunday
,
beef
,
autumn
Do you know how to grill the perfect burger? Let America’s #1 family of butchers show you how.
(more...)
On July 22,2018
In
culinary classics
,
holidays
,
hot dog
,
food history
,
super sunday
,
summer
Once a year on the last Thursday in July, we celebrate the convergence of two iconic foods—hot dogs and chili—in observance of National Chili Dog Day.
While each is remarkable on its own, when brought together in a single bun with personalized condiments, chili and dogs reach euphoric new heights.
The sum is greater than its parts. It was a fusion before fusion cuisine became hip.
Like many food legends and lore, there isn’t much clarity or agreement about the origins of chili dogs. There are, however, lots of colorful claims.
But just as chili and dogs converge, the chili portion of the equation is where the paths diverge.
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(more...)
On July 17,2018
In
grilling
,
independence day
,
labor day
,
recipes & techniques
,
spring
,
summer
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.
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 July 9,2018
In
beef
,
grilling
,
summer
,
valentine's day
Picture this: A warm summer evening, the grill is heating up, and you’re enjoying a glass of wine or an ice cold beer with your sweetie. It’s the makings of a perfect dinner for two.
There is no more romantic way to celebrate the one you love than with a decadent meal prepared with the finest ingredients and cooked with your own hands.
We’ve put together a list of some of our favorite grilling cuts that are perfect for two to share.
(more...)
On July 1,2018
In
cooking tools
,
grilling
Every grill master, pit master, tailgater, or weekend griller has at some point said, “I wish I had a _______.” You could make a hobby out of seeking the perfect tool, utensil, or gadget that will create BBQ nirvana.
With the rise in popularity (and sales) of outdoor kitchens, plus the myriad styles of smokers and grills, there’s been a corresponding increase in the development and marketing of ancillary products—all of those tools, utensils, and gadgets that are must-haves for the complete BBQ experience of your very own.
From multi-purpose options to one-trick ponies, there’s a lot to consider. So, before purchasing, ask yourself: “How often will I use this?”
If “frequently” is the answer, it’s probably a good addition to your BBQing arsenal. If the answer is “once a year,” there’s probably a multi-purpose item that has that function covered.
 Photo courtesy of Weber, www.weber.com
(more...)
On June 26,2018
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.
Did you know that hanger steaks are also called “butcher’s tenderloin” or “butcher’s steak” because before this cut was “discovered” by the general public, butchers very often held back the tasty but homely cuts for themselves and their families?
(more...)
On June 18,2018
In
barbecue
,
entertaining
,
grilling
,
independence day
,
recipes & techniques
,
smoking
,
summer
,
seasons
Summer is here! It’s time to make the most of the nice weather and move the cooking outdoors. There are few things we love more than the one-of-a-kind aroma of steaks sizzling on a hot grill.
But steaks aren’t the only cuts we love throwing on the grill. Here are 10 recipes we’re loving this summer.
(more...)
On June 11,2018
In
cooking tools
,
grilling
Roasting large cuts of meat or whole poultry on a charcoal or gas grill can be intimidating for less-experienced outdoor cooks.
However, the flavor and aroma of a beef roast, leg of lamb, pork loin, whole chicken, or whole turkey cooked with flame and smoke are incomparable and add new sensory dimensions that oven roasting simply cannot deliver.
Trying to manipulate a 14-pound rib roast or a whole turkey with tongs or gloved hands can be awkward, messy, and can lead to catastrophic results.
So, for those who want to venture beyond your comfort zone of burgers, hot dogs, and steaks, there are a couple tools that can open up a new panorama of tasting adventures created by you and your grill.
(more...)
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