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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 March 3,2015
In
175th anniversary
,
about lobel's
,
lobel's prime meats in manhattan
If you are a fan of Lobel’s world-class meats, you probably already know that with food critic after food critic and in taste test after taste test Lobel’s products land at the top of the heap with superlative reviews, scoring the highest marks.
And, if that’s something you didn’t know, it is something you should know when you buy the very best—freshest and finest—meats that money can buy.
But what makes Lobel’s so good?
(more...)
On March 2,2015
In
baking
,
beef
,
braising
,
easter
,
lamb
,
passover
,
pork
,
recipes & techniques
,
roasting
,
spring
,
ham
Spring is almost here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover. The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.
(more...)
On March 1,2015
In
cinco de mayo
,
culinary diy
,
recipes & techniques
,
sausage
,
super sunday
,
entertaining
Queso, which is Spanish for cheese, is an appetizer of melted cheeses and peppers. Queso is typically served as a sauce for nachos in Tex-Mex restaurants. Want to wow your guests with a homemade version of this restaurant-style appetizer? We’ll walk you through the steps for a seriously good queso!
(more...)
On February 8,2015
In
sausage
,
food history
,
maple
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.
Lobel’s Smoky Maple Links are the ultimate breakfast sausage. These sausages are marinated in the best pure, dark syrup that maple country has to offer before they are smoked over an applewood fire. The result: plump and juicy sausages packed with bold, clear flavors—the perfect accompaniment to a hearty breakfast!
(more...)
On February 8,2015
In
ask the butcher
,
valentine's day
Valentine’s Day is just around the corner. Whether you enjoy a romantic dinner with your significant other or spend the day with family and close friends, Valentine’s Day is about celebrating and enjoying the love in your life. We asked the Lobels how they make the day special and to share with us their recommendations for a romantic Valentine’s Day dinner.
(more...)
On February 5,2015
In
beef
,
cut of the month
,
valentine's day
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.
Try searching anywhere else for this cut and you won’t find it–it’s a Lobel’s exclusive! The Sweetheart Steak is a 20-ounce boneless strip steak or boneless rib steak that has been butterflied into the shape of a heart.
(more...)
On February 4,2015
In
175th anniversary
,
about lobel's
,
lobel's prime meats in manhattan
,
metlife stadium
,
yankee stadium
For more than 60 years, the Lobel family butcher shop at the corner of Madison Ave. and 82 nd St. has been a fixture of New York City’s Upper East Side, the destination for Manhattan’s elite who demand nothing less than the absolute best.
In more recent years, the family business has transformed and adapted in significant ways as times and opportunities present themselves. And with each new enterprise, the Lobels earn widespread acclaim for offering the absolute best-quality meat money can buy.
Today, daily operations of Madison Ave.’s corner butcher shop are overseen by 4th-generation master butcher Stanley Lobel and his sons, David and Mark. Evan Lobel, son of Stanley’s brother, the late Leon Lobel, rounds out the family members currently involved in perpetuating the family business. The sons and daughters of Evan, David, and Mark are already in training as the 6th generation of Lobels emerges.
But that’s only part of the story. The Lobel legacy stretches over the decades to the mountains of Austria. As we celebrate our 175th anniversary, we take a look back at how the Lobel family came to be America’s #1 family of butchers.
(more...)
On January 5,2015
In
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.
A Healthier Take on Tradition
Chicken Supremo Italian Sausage is a lower-fat and lower-calorie alternative to traditional Italian Sausages that are often made of pork. However, just because this sausage is healthier for you doesn’t mean that it compromises on flavor. This sausage offers the customary combination of traditional Italian seasoning such as oregano, basil, garlic, and fennel seeds.
(more...)
On December 29,2014
In
beer
,
braising
,
recipes & techniques
,
roasting
,
st patrick's day
,
stewing
,
super sunday
You can do a whole lot more with beer than just drink it.
In fact, Men’s Health Magazine cites a total of 31 uses for beer, none of which have anything to do with tossing one down the hatch, yet 8 of which have to do with cooking—if you count the one about scaling fish (with the bottle cap, not the brew).
(more...)
On December 28,2014
In
cinco de mayo
,
culinary diy
,
recipes & techniques
,
salt
,
super sunday
,
salsa
Salsa, which is literally translated as the Spanish word for “sauce,” can take many forms. Salsa roja uses cooked tomatoes, while salsa cruda, pico de gallo, and salsa fresca use all raw ingredients. Salsa verde calls for tomatillos and is a delightful green color. And these are just a few of the many variations.
Prepared salsas sold in jars in the United States are always cooked to lengthen their shelf life so they can be sold in grocery stores and markets.
However, once you’ve tried fresh, homemade salsa, practically no mass-produced, jarred variety can compare. Here we show you how to make a chunky pico de gallo.
(more...)
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