Category: Beef

Do You Know how to Form a Perfect Patty?

Before you grill the perfect burger, you need to know how to form the perfect burger patty. Evan Lobel, 5th-generation butcher of venerated Lobel’s Prime Meats and Lobel’s of New York, shows you how to create a burger that will be fluffy and moist.


Ask the Butcher: What’s your first must-grill steak each grilling season?

It’s been a strange and unpredictable transition into spring here in New York. One week it was warm and sunny, the next it was snowing again, and the next it was windy and rainy.

But now we’re counting on the sun continuing to shine and the mercury slowly climbing. Spring had better be here to stay, because we’ve dragged our grills out of storage and we’re ready to throw some steaks on the flame!


Lobel’s Carving Station at Yankee Stadium Reopening for 2012 Season

Lobel's Steak Sandwich at Yankee Stadium

Play ball! Lobel’s will be back again this year to bring some of America’s finest meat to Yankee Stadium. With the 2012 baseball season, visitors to the stadium will be able to enjoy Lobel’s USDA prime beef once again. (more…)

Are you ready to bring back the flavors of spring?

It’s that time of year again—that stretch when the calendar says it’s spring, but there’s still a chill in the air. Half the country is breaking out their flip-flops, while the other half is still bundled up in warm coats.

It’s the time of year when we’re hankering to bring our barbecues out of storage—just on the cusp of grilling season.

We like to transition into spring by mixing some indoor cooking methods with light, refreshing springtime flavors. Here are some of our favorites. (more…)

Irish Cuisine: An Ode to Land, Sea and Frugality

As in most developing ancient European societies, the transition from Stone Age to the Bronze Age had a dramatic affect on what the people of Ireland ate and how they prepared it.

The development of malleable, heat-tolerant materials meant that foods could be cooked in a vessel using moist-heat methods, rather than solely by dry heat over or in an open fire. The most primitive method of moist heat cooking is boiling—meat and or vegetables cooked in water until palatable.

In ancient times, the cauldron—a large three-legged pot suspended over a fire—was the most common cooking vessel, and it can be traced to the origins of so many traditional Irish soups, stews, and braises we know and love today. The earliest ovens were simply cauldrons turned upside down and placed over a fire.


Culinary DIY: Make Your Own Corned Beef

Although corned beef takes five days to cure, it is otherwise very simple to make and more than worth the time. The result is a revelation to those familiar only with the stuff found in delis and diners, and if you’ve got leftovers, you can make the best Reuben Sandwiches and Corned Beef Hash you’ve ever had.

Culinary Classics: Surf and Turf

It’s a holiday that only comes around every four years: National Surf and Turf Day is February 29! Surf and turf, surf ‘n turf, beef and reef, pier ‘n steer, or whatever variation you might call it, this center-of-the-plate combination of beef raised on land and treasures from the sea is a fairly recent classic. It’s also a culinary playground for the curious epicurean.

Variations abound, but the most frequently found components are lobster and filet mignon.

No clear origin of the term surf and turf is commonly accepted, but at least two contenders are in the running. And, although attributions differ, the one thing they are close in agreement about is the approximate timing of the term’s coinage.


How To: Pan-Roast a Steak Video

When you start with a great raw steak, any way you choose to do it, you’ll wind up with a great-tasting cooked steak. In this video, Mark Lobel walks you through how to pan roast a steak. Pan roasting is a two-stage method incorporating high-heat searing on the stove top and lower-temperature finishing in the oven. A steak seared in a hot pan develops an intensely flavorful caramelized crust that seals in juices that simply burst in your mouth with every bite.


Making the Most of a Whole Tenderloin

Ok, let’s say that watching Evan Lobel’s video on breaking down a whole tenderloin inspired you get a whole tenderloin for yourself to sharpen your home-butchering skills. And let’s further assume that you’ve already taken the initial steps to separate the whole tenderloin into its three principal parts: head, middle, and tail.


New Video! How to Butcher a Tenderloin

Whether you’re looking to be more economical by buying larger cuts and breaking them down at home, or if you want to be more hands-on with your food, or if you’re just a DIY-er at heart, this new video is for you. Evan Lobel walks you through how to butcher a whole tenderloin at home.


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