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

Grilled Pizza: You Might Never Want Store-Bought Again

On July 2,2015 In grilling , recipes & techniques

“As American as apple pie” is often heard to convey our deep and abiding affection for a bakery staple that is symbolic of everything entwined with our national identity and patriotic pride.

But as history proves, apple pie isn’t originally American at all. And given the run of popularity, we could just as easily claim that another import tugs at Americans heart strings and palates: “As American as pizza pie.”

pizza

(more...)

Celebrating our 175th Anniversary: Spotlight on Mark Lobel

On July 1,2015 In 175th anniversary , about lobel's , lobel's prime meats in manhattan

“I always had the passion for the business,” says Stanley Lobel’s youngest son Mark, who started working at Lobel’s in 1986. Despite trying his hand at other jobs, Mark always preferred the family business, and after receiving a degree in Business Administration from Long Island University he began working full time in the store.

Mark - Yankee Stadium

(more...)

Spotlight on Lobel's Steak Sauce

On June 30,2015 In 175th anniversary , lobel's prime meats in manhattan , new products , pantry

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.

seasonings

We’re shining a spotlight this month on Lobel’s Steak Sauce.

(more...)

Celebrating our 175th Anniversary: Spotlight on David Lobel

On June 1,2015 In 175th anniversary , about lobel's , lobel's prime meats in manhattan

Stanley Lobel’s oldest son David calls himself the black sheep in the family as he spent almost seven years practicing law before eventually finding his way back to the family business at their Madison Avenue butcher shop.

David Lobel

“We were all indoctrinated into the business at a young age,” explains David, who describes eagerly jumping out of bed at 3 a.m. on Saturdays so that he could accompany his father to work. “It wasn’t just going to work with Dad—we would go to the meat wholesalers and I got to wear a jacket and hard hat and go into the freezing ice boxes,” he recalls fondly. Back at the shop, eight-year-old David was too young to cut meat; instead he was given a rag and a bottle of Windex and instructed to start cleaning the showcases. By late morning he would go upstairs and take a nap and look forward to what his uncle Leon and father would make them for lunch.

(more...)

Culinary Classic: Pasta & Macaroni Salad

On May 31,2015 In culinary classics , food history , pasta , food pairings , summer

There are few people who have never enjoyed a good pasta or macaroni salad. These side dishes have become synonymous with picnics and cookouts. However, that was not always the case. These dishes did not start to gain popularity in the United States until the mid-20^th Century. Now, they are a staple at any summer gathering and come in many different varieties.

(more...)

What's Your Steak Personality?

On May 28,2015 In beef , social media

In the butcher shop, we’re often asked, “What’s your best steak?” or “Which steak should I give as a gift?”

They seem like simple questions, but aren’t so simple to answer. To be honest, when it comes to USDA Prime, Natural Prime, and American Wagyu Beef, every steak is a great steak.

Plus, everyone has their own favorite qualities in a steak. Do you prefer a steak that’s tender in texture and mild in flavor? Or bursting with beefy flavor and toothsome texture? Do prefer the nutty richness of a dry-aged steak? Do like the ease of a boneless cut or the added flavor of a bone-in selection?

(more...)

Not your Ordinary Burger

On May 27,2015 In beef , entertaining , grilling , recipes & techniques

Not Your Ordinary Burger

(more...)

Spotlight on Lobel's New York Marinade

On May 26,2015 In 175th anniversary , lobel's prime meats in manhattan , new products , pantry

seasonings

We’re shining a spotlight this month on Lobel’s New York Marinade. Just as the Big Apple is a melting pot of cross-cultural influences, Lobel’s New York Marinade is a cornucopia of subtleties and influences.

(more...)

Celebrating our 175th Anniversary: Spotlight on Evan Lobel

On May 11,2015 In 175th anniversary , about lobel's , lobel's prime meats in manhattan

It’s no exaggeration to say that Evan Lobel grew up in the business. “After I learned to walk, my father put a knife in my hand and said, ‘Start cutting, son,’” says the fifth-generation butcher, whose father Leon began taking his young son to work at the Madison Avenue shop in the early 1960s.

Evan describes his father, who passed away in 2006, as his Superman. He was very strict and slowly brought Evan into the business by making sure he learned every aspect of the trade from sweeping the floors to working the cash register. This early training gave Evan a well-rounded approach and an understanding that no task was beneath him—he was expected to perform the work as well or better than any other employee.

leon_evan

(more...)

Sweeten up Springtime with Grilled Desserts

On May 10,2015 In entertaining , grilling , recipes & techniques , seasons , spring , summer

Sweeten up Springtime with Grilled Desserts

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...)

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:

Article: <img class=

Grilled Pizza: You Might Never Want Store-Bought Again

Celebrating our 175th Anniversary: Spotlight on Mark Lobel

Spotlight on Lobel's Steak Sauce

Celebrating our 175th Anniversary: Spotlight on David Lobel

Culinary Classic: Pasta & Macaroni Salad

What's Your Steak Personality?

Not your Ordinary Burger

Spotlight on Lobel's New York Marinade

Celebrating our 175th Anniversary: Spotlight on Evan Lobel

Sweeten up Springtime with Grilled Desserts