Category: Beef
On June 8,2014
Have you found that adding bacon to most dishes and appetizers makes it better? We have! So for a great summery idea, instead of just adding bacon let’s wrap some bacon around it.
On May 5,2014
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. Bone-in and boneless strip steaks are among our most popular steaks during grilling season. Fine marbling, hearty flavor, and toothsome texture make this steak a customer favorite. Since Grilling Season is in full swing, we’ve selected strip steak for this month’s Cut of the Month.
On April 6,2014
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. Brisket is one of our more popular cuts. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast. For these reasons, we’ve selected brisket for this month’s Cut of the Month.
On March 13,2014
Meatloaf and meatballs are at one end of the spectrum of ground meat dishes that range up to finely textured pates and terrines. Most recipes for meatloaf and meatballs are interchangeable in terms of ingredients. What distinguishes one from the other is the shape.
On February 13,2014
Imagine it’s Mardi Gras, and you are walking down Bourbon Street—the heart of New Orleans’ French Quarter. Merry makers—many with a Hurricane or other libation in hand—flood the streets and revel all around you, all the while collecting as many strands of cheap beads as necks and inhibition allow. Against the crowd’s noise, blues, jazz, zydeco, ragtime, and more pour from every filigreed cast-iron balcony and open doorway at every club, music hall, dive, and juke joint up and down the boulevard. Street merchants lend their own cadence hawking trinkets, gewgaws, and souvenirs. And what cuts through all that clutter and sputter are the aromas that waft into the proceedings from the restaurants, food stalls, and street vendors. So varied. So pungent. So enveloping. So intoxicating. You’ve just gotta have something to eat.
On February 12,2014
Tracing its 18th century origins to the British Isles, Shepherd’s Pie is a humble dish, born of frugality.
On September 12,2013
Cheeseburgers are loved for their beefiness, their affinity with a wide assortment of toppings, and their ooey-gooey goodness! Everyone, it seems, has a favorite and will most likely weigh in on the subject eagerly. In honor of National Cheeseburger Day–on September 18–we’ve rounded up our best cheeseburger recipes in one place for easy access. We’ve even included some recipes without cheese so you can add whatever cheese you’d like!
On September 10,2013
Schnitzel also goes by other regional names—dishes you might not otherwise associate with name schnitzel, but would recognize by the similarity of preparation techniques.
On August 6,2013
It seems like there is a holiday out there to celebrate just about everything. And plenty of them are very specific or just plain weird food holidays—such as “Something on a Stick Day,” “Turkey Neck Soup Day,” or “Chocolate Covered Insects Day.” But the one food holiday that we actually look forward to each year is National Filet Mignon Day on August 13.
On July 31,2013
Ever get a hankering for a great burger only to find your fridge betrays your hunger by lacking the one ingredient you need most: a great ground-beef burger? Don’t be left empty-handed and craving anymore.
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