Article: August, 2018

Sausage in Profile: Chorizo

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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Cut of the Month: Filet Mignon

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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How To: Grill the Perfect Burger

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

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