Category: Guide to Meat

Fresh is Best, and Here’s Why

Have you ever frozen a strawberry? While you may put in the freezer a plump, brilliant red, juice-filled berry, what you take out and thaw is deflated, greyish, and mushy.

That’s because, when the moisture inside the berry freezes, it expands within the strawberry and the cell walls are broken. When the strawberry thaws, the cells simply collapse, the berry purges its juices, and it no longer retains its original shape and texture.

Now, imagine doing that to the magnificent, cherry-red steak you just bought from Lobel’s of New York.

Porterhouse

The effects of freezing meat are not as drastic and damaging as freezing a strawberry, but the longer meat is frozen, the more significant and obvious the negative effects of freezing become.

(more…)

USDA Grades: Quality You Can See

The first step to enjoying a great piece of beef is being able to identify a great piece of beef on sight.

So how do you compare one to another? It’s all in knowing what to look for.

To answer the call, the U.S. Department of Agriculture (USDA) has a system by which beef lovers can see and choose the best in its class: the USDA Quality Grading System.

Strip Steak Raw and Cooked

(more…)

Dry Aging: The Key to the Ultimate Steak

Dry aging makes the difference between a good steak and an unforgettable steak.

Once an old-world process for preserving meat, dry aging in today’s world of convenience and shortcuts is a vanishing art—a labor-intensive process practiced by very few to achieve the epitome of flavor, tenderness, and juiciness.

The Lobels are among the few practitioners anywhere of old fashioned, dry-aging methods, in their own patented dry-aging lockers, for up to six weeks—longer than most beef purveyors.

Porterhouse

(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…)

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…)

How to Create a Turducken

Making a turducken is a labor-intensive, and—many would say—an advanced culinary technique.

So for those who want to satisfy their idle curiosity, here’s how a turducken is put together. For intrepid culinary explorers, a DIY turducken is an epicurean adventure and challenge on the scale of making Peking duck in a home kitchen. (more…)

A Steak to Celebrate: Filet Mignon

It seems like there is a holiday out there to celebrate just about everything. And plenty of them are very specific or just plain weird food holidays—such as “Something on a Stick Day,” “Turkey Neck Soup Day,” or “Chocolate Covered Insects Day.” But the one food holiday that we actually look forward to each year is National Filet Mignon Day on August 13.

Filet Mignon

 

(more…)

Spotlight on Grilling Lamb

More and more, backyard cooks are turning to lamb when decided what to grill. It’s delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasoning. Butterflied leg of lamb, marinated in a heady garlic-infused brew and then grilled, has become something of an American classic.

_0024302302

(more…)

Brisket Variations

Brisket is one of our more popular cuts at Lobel’s of New York. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.

(more…)

New Video! Prime Rib vs. USDA Prime Rib

Ever wonder what “prime rib” really means? Is it the same as USDA Prime Rib? Watch as Stanley Lobel shows you the differences between the two phrases.

(more…)

Page 1 of 212

Search

Navigation