All About Brisket

Did you know National Brisket Day is May 28th? Brisket is one of our favorite cuts, so in honor of the day we have compiled everything you need to know about this mouthwatering culinary delight.

Beef Brisket with Dry Rub

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Everything You Need for an Incredible Pizza Party

Did you know that the third Friday in May is National Pizza Party Day? Sounds to us like the perfect excuse to get creative in the kitchen and whip up some unique pies that the whole family will love!

So we’ve gathered together all of our pizza resources to pique your appetite—including video recipes for grilled pizza!

pizza

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American Craft Beers to try this Spring — and What to Eat with Them!

American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!

As butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.

Also, as cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.

So in honor of America’s craft brewers, grilling season, and great cuts of meat, we’ve taste-tested some great craft brews that are perfect for the season and put them together with some tantalizing pairings for American Craft Beer Week 2016!

6pack

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Cut of the Month: Frenched Chicken Breast

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.

Frenched Chicken Breast

Frenched chicken breasts are a dream to cook and savor. The breasts are skin-on and boneless, except the wing drumette is still attached which makes them easy to turn and handle while cooking.

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How to Spatchcock a Chicken

Have you ever heard of the spatchcocking technique? Spatchcocking is a way to flatten a whole chicken to decrease the cooking time. Learn how to spatchcock a chicken by following the steps below.

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A to Z Guide for Grilling Season 2016

Whether you’re a beginner or a veteran griller, our blog is chock full of useful grilling info and tips. From basics about tools and grill setup to recipes, videos, and more, we pride ourselves on not only providing the finest and freshest meats, but also on educating our customers on the best ways to prepare them.

So as springtime blossoms here in New York, we uncover and dust off our grills and get ready for some tasty meals in the months to come.

We hope you’ll come on this grilling journey with us. We’ve rounded up an A to Z guide to grilling so that you can learn some techniques, brush up on your skills, or find something new to try. Let’s go!

Burger - Grill

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Cut of the Month: Porterhouse

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.

Our customers have made the Porterhouse one of the most popular steaks. Porterhouse steak is best pan-seared, pan-roasted, or grilled. To celebrate the beginning of Grilling Season, we have chosen the porterhouse as this month’s Cut of the Month.

Porterhouse

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8 Videos To Get You Ready For Grilling Season

Beef - Porterhouse - Grill

Grilling season is here! We’re all sighing a collective “finally” after the ups and downs of this past New York winter. It’s time to dust off those grills, wheel them out onto the deck, and throw a thick juicy dry-aged steak on the grates.

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Lobel’s Carving Station at Yankee Stadium Reopening for 2016 Season

Steak Sandwich - Yankee Hat Bun On

Play ball! Lobel’s will be back again this year to bring some of America’s finest meat to Yankee Stadium. With the 2016 baseball season, visitors to the stadium will be able to enjoy Lobel’s USDA Prime beef once again.

 “Yankee Stadium is a tremendous venue, and we are delighted to be able to offer our steak sandwiches to fans during ballgames,” says Mark Lobel, co-owner.  “We see a lot of familiar faces and we’ve made a lot of new friends. Yankee Stadium is a New York institution, and we’re proud to be part of it.”

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Maple-Lover’s Stuffed French Toast [Video Recipe]

Just can’t get enough maple syrup? Then you’re going to want to try this recipe. We start with our Smoky Maple Links, which are made with real maple syrup.

Then we wrap them in layers of Epicurean Maple Syrup Butter, mascarpone cheese blended with more maple syrup, and French toast bread. Then we dip them in egg and cook them French toast-style.

And, of course, top with more maple syrup. Need we say more?

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