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

To quote classic Sinatra: “You can’t have one. No, you can’t have one without the other.”

As with peanut butter and jam, mashed potatoes and gravy, lo mein and oyster sauce, strawberries and whipped cream, certain foods have certain affinities for certain other foods that create indelible and unique taste memories.

From a hearty, grilled, perfectly medium-rare rib steak topped with a garlicky mushroom sauté, or Beef Wellington coated with mushroom duxelles and wrapped snugly in a blanket of puff pastry, to the earthy, slow-cooked classic of Boeuf Bourguignon—beef and mushrooms share that type of affinity.

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Now that fall is here and football season is in full swing, it’s time for tailgating. We’ve compiled the ultimate tailgating menu to help your tailgate go off without a hitch.

There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable. Check out these recipes, fire up your portable grill, and get pumped for the big game!

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At the time of the publication of the Lobels’ cookbook MEAT by the Lobels in 1971, Jawn A. Sandifer was a Justice of the Supreme Court of the State of New York and was an excellent judge of fine cooking. Mrs. Sandifer was a talented cook, and this was one of the couple’s favorite recipes.

Since October is National Chili Month, we wanted to share this tasty, time-tested recipe.

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As soon as the leaves start changing and we start to feel a crisp autumn breeze we like to cozy up to comfort food. We asked the Lobels to share with us their favorite fall comfort foods.

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Anyone who has traveled and eaten in Tuscany knows that meat loaves in all their glory are a big deal. Tuscan cooks usually made loaves with finely ground leftover braised or roasted meats.

While many of Tuscany’s offerings still are made from cooked meats, others, such as this time-honored loaf, are made from ground raw meat.

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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.

Boneless strip steaks are among our most popular steaks, and most people are familiar with this popular steak-lover’s favorite.

What you might not be familiar with is a hidden gem in our butcher shop that we call a “minute steak.” The Minute Steak is our version of a petite boneless strip steak. It’s 4 ounces, USDA Prime grade, and dry aged to perfection.

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A game at Yankee Stadium is just as much about the experience as it is about watching the guys in pinstripes play ball. That includes determining what you’re going to eat while you watch the game.

Looking for inspiration? Try searching Instagram for hashtag #YankeeStadiYUM to see what delicious treats fans are partaking in.

Chances are, you’ll find mouth-watering photos of steak sandwiches and steak-topped fries. So let us give you the inside scoop on these delicious offerings as well as our other popular favorites.

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Do you know how to grill the perfect burger? Let America’s #1 family of butchers show you how.

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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.

Chorizo Sausage is a fiery Spanish-style pork sausage that gets its flavor from paprika, garlic, and vinegar and its heat from a liberal complement of chili powder.

Dry-cured and smoked, chorizo is most often used as an ingredient in soups, stews, and casseroles, but is equally at home grilled, broiled, or pan-fried and served in a bun.

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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.

For years, our customers have made filet mignon our most popular steak. And for good reason. Filet mignon is often considered one of the finest and most luxurious steaks—the cut that you reserve for special occasions and splurges.

National Filet Mignon Day is August 13th, so we’ve chosen Filet Mignon as this month’s Cut of the Month.

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