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

Spice Up Thanksgiving: T-Roy Cooks Show You How

On November 8,2015 In autumn , grilling , poultry , t-roy cooks , thanksgiving , videos

If you want to do Thanksgiving Cajun-style, Troy is the man for the job. In this video, T-Roy Cooks shows how to cook a Lobel’s All-Natural Thanksgiving Turkey on the grill—yes, that’s right, turkey on the grill.

But even if you aren’t into a Cajun-style bird, you can still use this tutorial. Simply skip the flavor injection step and Troy shows you how to grill your Thanksgiving turkey, bringing the flavor of smoke and flame to your holiday table.

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Cut of the Month: Wagyu Rib Cap

On May 6,2015 In beef , cut of the month , t-roy cooks , videos

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.

This is what Florence Fabricant at The New York Times had to say about our Cut of the Month:

“Most of the time, wagyu, the densely marbled, ultra-tender Japanese-style beef, comes in premium steak cuts like strip loin and rib-eye… [Lobel’s] also has American wagyu rib-cap steaks to sear and slice on the bias like the flank steak but that are lusher still. The rib-cap meat is so rich that six of us could not finish a pound and a half of it.”

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We've Got the Secret Ingredient for Your Greatest Homemade Chili

On December 21,2014 In autumn , beef , stewing , t-roy cooks , videos , winter

Tired of the same old chili and looking for a way to, well, spice things up a bit? No, we’re not talking about a new seasoning. We’re talking about trying a new cut of beef in your recipe.

Check out this great video from our friend Troy at T-Roy Cooks. He uses our USDA Prime Tri-Tip in his chili recipe. As you can see, he could barely keep the taste-tester’s spoons out of the pot!

Your family is sure to love it too, or your friends would go wild for it at a party for the big game! Ready to make your own? You can find our USDA Prime Tri-Tip right here.

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Get Ready for Thanksgiving with our Videos!

On October 23,2014 In ask the butcher , holidays , poultry , recipes & techniques , roasting , thanksgiving , videos

Thanksgiving is right around the corner and it’s time to get prepared for the long-awaited day. We have all five of our Thanksgiving videos together in one convenient spot to get you ready for Thanksgiving dinner! Whether you want to know how to use a compound butter under the skin for a moist turkey, how to season the bird for better flavor throughout, how to roast the best Thanksgiving turkey, or even how to carve the meat for your guests, we’ve got videos for that!

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Back to School: Your Meat Education

On August 27,2014 In ask the butcher , ask the butcher , beef , poultry , videos

BacktoSchool

Every year, come late August and early September, whether you have kids or not, it’s hard not to get back-to-school fever. Going back to school isn’t just for kids and teens—you can learn something new too! Get an education on the basics of meat from these videos by the Lobel family and Martha Stewart!

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Are you socializing with us?

On January 9,2014 In metlife stadium , social media , videos , yankee stadium , about lobel's

Did you know that every single day that our shop on Madison Avenue in Manhattan is open, there is a Lobel family member there cutting meat? The shop is never open without a Lobel behind the butcher block.

A post shared by Lobel’s of New York (@lobelssince1840) on Apr 8, 2016 at 9:07am PDT

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New Video! How To Make Cranberry Sauce

On November 17,2013 In holidays , in the kitchen with lobel's , recipes & techniques , thanksgiving , videos

Freshly made cranberry sauce to complement your Thanksgiving turkey is the best! Making a delicious cranberry sauce is very simple—and it’s even easy to put your own personal touch on it with additional ingredients and flavors. Watch as we show you how to make a simple fresh cranberry sauce with cinnamon and orange.

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A Steak to Celebrate: Filet Mignon

On August 6,2013 In beef , guide to meat , recipes & techniques , videos

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.

Filet Mignon

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The English Have Never Heard of London Broil

On July 16,2013 In beef , recipes & techniques , videos , food history

The preparation of London Broil is a thoroughly American creation, one that dates back to colonial times, but was different from today’s version. Back then, a relatively thin and less tender cut of steak was pan-fried and cut into thin slices on the bias across the grain.

Today’s version includes marinating the steak for several hours to tenderize it before cooking it with high heat, either in a broiler or on the grill, to no more than medium-rare. London Broil

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All Things Super for Game Day!

On January 13,2013 In a butcher's minute with lobel's , ask the butcher , entertaining , super sunday , videos

Super Sunday is quickly approaching! Whether you’re looking for general tips on what to serve, football party menus, how to make the perfect burger patties for your guests, or if you want to know what the Lobel family likes to do for the big game day—we’ve got you covered! All of our articles related to creating a memorable Super Sunday are now in one place.

football

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

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Welcome to the new Lobel’s Culinary Club.

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Category: videos

Spice Up Thanksgiving: T-Roy Cooks Show You How

Cut of the Month: Wagyu Rib Cap

We've Got the Secret Ingredient for Your Greatest Homemade Chili

Get Ready for Thanksgiving with our Videos!

Back to School: Your Meat Education

Are you socializing with us?

New Video! How To Make Cranberry Sauce

A Steak to Celebrate: Filet Mignon

The English Have Never Heard of London Broil

All Things Super for Game Day!