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

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?

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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.

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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!

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Sirloin is right up there among the most popular steaks cuts, second only in most peoples’ preference to filet mignon, rib steak, or strip steak. While it is inherently big on beefy flavor and tenderness, sirloin’s general availability nowadays is limited to cuts from which the bone has been removed. And as everyone should know, bone-in beef has more flavor than boneless beef.

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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!

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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.

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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.

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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.

Leon, Evan, David, Mark & Stanley Lobel

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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.

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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).

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