Category: Beef

What’s Your Steak Personality?

In the butcher shop, we’re often asked, “What’s your best steak?” or “Which steak should I give as a gift?”

They seem like simple questions, but aren’t so simple to answer. To be honest, when it comes to USDA Prime, Natural Prime, and American Wagyu Beef, every steak is a great steak.

Plus, everyone has their own favorite qualities in a steak. Do you prefer a steak that’s tender in texture and mild in flavor? Or bursting with beefy flavor and toothsome texture? Do prefer the nutty richness of a dry-aged steak? Do like the ease of a boneless cut or the added flavor of a bone-in selection?

And when selecting a steak, it comes down to this: What’s your steak personality? (more…)

Not your Ordinary Burger

Not Your Ordinary Burger

Of course, starting with Lobel’s Ground Beef is the shortest route to an unforgettable burger. But the way you top it, stuff it, or spice it makes that burger uniquely yours—your signature recipe for the indelibly incredible homemade burger. (more…)

Cut of the Month: Wagyu Rib Cap

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.

This is what Florence Fabricant at The New York Times had to say about our Cut of the Month:

“Most of the time, wagyu, the densely marbled, ultra-tender Japanese-style beef, comes in premium steak cuts like strip loin and rib-eye… [Lobel’s] also has American wagyu rib-cap steaks to sear and slice on the bias like the flank steak but that are lusher still. The rib-cap meat is so rich that six of us could not finish a pound and a half of it.”

(more…)

Culinary Classic: Argentine Grilled Skirt Steak

Cooked - Skirt - Sliced

Gaucho Cuisine: Wood, Fire, and Skirt Steak

Argentines are mad about beef. As a nation, they consume more beef per capita than any other populace on the face of the earth. And among all cuts of beef, skirt steak is the hands-down favorite.
(more…)

Cut of the Month: Boneless Rib Steak

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.

Rib steaks have long been ranked the most popular steak for grilling. Since Grilling Season is just getting started in most of the country, we’ve selected boneless rib steak as this month’s Cut of the Month.

Boneless Rib Steak

(more…)

Culinary Classic: Meat Pies

It’s said that the word pie comes from magpie, a type of bird known for collecting and hording small items. In that way, a pie can be thought of as a collection of ingredients, secreted away inside a crust.

A pie is technically a dish with a baked filling topped with a crust. The top crust is usually pastry but can be another topping, such as biscuit or mashed potato (as in a shepherd’s pie).

Traditionally a pie, whether savory or sweet, has just a top crust. However, it can have a bottom crust, as in most American-style pies. And on the other hand, in Britain a sweet filling baked in just a shallow bottom crust is called a tart.

But our interest lies in those all-in-one meals, those warm-you-to-your-toes dishes, those comfort-food favorites: savory meat pies.

Grilled_Pork_Pie_mobile

Grilled Pork Hand Pie. Photo courtesy of the National Pork Board. For more information visit porkbeinspired.com.

(more…)

3 Delicious Recipes to Celebrate Spring Holidays

Spring is almost here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover. The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.

(more…)

Bone-In Hip Sirloin: Big, Bold & Beefy

Sirloin is right up there among the most popular steaks cuts, second only in most peoples’ preference to filet mignon, rib steak, or strip steak. While it is inherently big on beefy flavor and tenderness, sirloin’s general availability nowadays is limited to cuts from which the bone has been removed. And as everyone should know, bone-in beef has more flavor than boneless beef.

Wagyu Bone In Hip Steak

(more…)

Cut of the Month: Sweetheart Steak

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.

Try searching anywhere else for this cut and you won’t find it–it’s a Lobel’s exclusive! The Sweetheart Steak is a 20-ounce boneless strip steak or boneless rib steak that has been butterflied into the shape of a heart.

(more…)

Your New Favorite Party Food: Mini Meatloaf Pizza Cups

These mini meatloaf pizza cups are about to become your new favorite recipe. It’s a modern take on a comfort food classic, made in perfect portions for a party! This recipe is also a quick and delicious weeknight meal that the kids will love.

pizzacups

(more…)

Page 5 of 12« First...34567...10...Last »

Search

Navigation