Welcome Fall: Discover the Family-Size Version of your Favorite Steak

Behind every great steak, chop, or cutlet, there’s an equally great roast.

And at this time of year, summertime grilling of individual cuts gives way to indoor preparation of larger meals for family and entertaining during the fall and winter.

So, if you want a sure-fire hit, take a look at where your grilling favorites come from and you’ll have a roast to please every palate.

For example, filet mignon are individual steaks cut from a whole tenderloin roast, or more specifically from the center of the tenderloin, called the chateaubriand. Strip steaks come from a whole shell, also called a strip-loin. Rib steaks come from the whole rib.

So chances are, if you have a favorite steak or chop, the roast from which it originates will likely become your favorite roast as well.

Tenderloin

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Celebrate National Chili Month!

October is National Chili Month. Nothing is better on a crisp autumn day to chase the chills away than a big bowl of hearty chili.  Whether you go with beans or no beans, beef or chicken, mild or spicy, this comfort food favorite is guaranteed to warm you down to your toes.

In honor of National Chili Month, we’ve compiled all of our best chili resources to help you make the ultimate chili.


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The Lobel Family: Mastering Their Trade

For more than 60 years, the Lobel family butcher shop at the corner of Madison Ave. and 82nd 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.

Lobel Family Photo

Leon, Evan, David, Mark & Stanley Lobel

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Culinary DIY – How To: Butcher a Tenderloin

The tenderest cuts of beef come from the aptly named tenderloin. And, when you look at the price of the most desirable center portions of tenderloin, filet mignon and Chateaubriand, they are also the most expensive cuts of beef.

Whole Tenderloin

However, the tenderloin also yields cuts that, by comparison to the filet and Chateau, are less expensive yet have the same tenderness and flavor as the prized center cuts.

The shape of the tenderloin tapers from the head (large end) to the tail (small end). Both ends can be roasted, sliced into small steaks, or cut into cubes or strips for kabobs, stir frys, stroganoff, and so much more.

So, with a couple of sharp knives and a game plan, buying a whole tenderloin is a comparatively economic way to enjoy of range of meals with some simple home butchering skills.

To watch a video of this tutorial, click here.

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My Lobel’s Prime Rewards Program

For 5 generations, the Lobel family has been providing our customers with the highest quality products and exemplary service. Our new My Lobel’s Prime Rewards Program is another way we hope to show our loyal customers just how much they matter to us.


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Get to Know Lobel’s Family-Cut Favorites

Lobel’s has always been known for delivering the highest standards of uncompromising quality, giving our customers the utmost in flavor, tenderness, and juiciness—no matter which cut you choose.

Lobel’s Family-Cut Favorites are our way of drawing attention to a range of products that are favorites with us and our customers.

They are cuts that offer the same famous Lobel’s quality, but at prices that deliver great value and a great taste experience at the same time. Which of our Family-Cut Favorites selections will be your new favorite cut?

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6 Ways to Make Appetizers Better with Bacon

Pretty much any great party has great appetizers or finger foods—whether they’re passed or plated hors d’oeuvres or a casual spread of one-bite snacks.

And the surefire way to make anything better is to just add bacon. The same holds true for appetizers as well. Here’s a list of 6 delicious ways to incorporate everyone’s culinary favorite into your next party spread.

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Ask the Butcher: What’s Your Favorite Filet Mignon Recipe?

August 13th is one of our favorite food holidays—it’s National Filet Mignon Day! Cut from the aptly named tenderloin, filet mignon is supremely tender. As long as it’s not overcooked, you can cut filet mignon with a fork and it melts in your mouth.

Filet Mignon always ranks among our customers’ favorite steaks. So we asked the Lobel family of butchers: what’s your favorite way to prepare filet mignon?

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Wedding & Anniversary Foodie Gift Guide

The wedding bells are ringing. Your foodie friends are tying the knot and we know the perfect gifts. Surprise them with an unexpected gift that will tantalize their taste buds and send them off into delicious wedded bliss.

Rather than relying on a registry, check out our list of decadent non-traditional wedding gifts and anniversary presents for all of the gourmands on your gift list.

Gift

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Grilled Surf and Turf: Romance is in the Air

What could be better on a balmy summer’s evening? Clear skies and a gentle breeze. Just the two of you. And something hot on the grill to get things started right.

In addition to being synonymous with celebration, extravagance, and special occasions, surf and turf is most closely associated with romance. Two different elements: meat and seafood residing together in harmony on the same plate.

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