The company is named after the city it was founded in, and its headquarters location, Omaha, Nebraska. Omaha Steaks manufactures, markets, and distributes a variety of steaks, meat, seafood, and some prepared foods. The company was an early pioneer in direct mail sales and online marketing.

Classic Omaha Steaks Package

• 4 (5 oz.) Butcher's Cut Top Sirloins.
• 4 (5 oz.) Air-Chilled Boneless Chicken Breasts.
• 8 (6 oz.) Omaha Steaks Burgers.
• 8 (3 oz.) Gourmet Jumbo Franks.
• 2 (1 lb. pkgs.) Ultra-Premium Ground Beef.
• 4 (3.75 oz.) Steakhouse Hash Browns.
• 4 (4 oz.) Caramel Apple Tartlets.
• 1 (3 oz. jar.)

Omaha Steaks beef is aged at proprietary and precise temperature and humidity levels for at least 28 days. Other steak purveyors may age their beef 14-21 days if they age it at all because our aging process is expensive and takes longer.

Omaha Steaks are hand carved from the best in grass-fed, grain-finished beef and then carefully aged at least 28+ days to maximize tenderness.

Cook a steak in the oven following these five basic steps.

1. Start with your favorite cut of Omaha Steaks.
2. Thaw steak.
3. Pat dry with a paper towel and season.
4. Cook steak in oven (sear roast, reverse sear, or broil)
5. Rest 5-10 minutes.

What Is Omaha Steaks? Omaha Steaks may have started as a small-scale butcher shop, but the nearly 100-year-old company has since become one of the most recognizable names in the meat industry. Today, customers can find beef, pork, chicken, seafood, and less common proteins such as lamb and bison.

three months All Omaha Steaks are vacuum sealed at the peak of tenderness. This special packaging keeps the meat fresh and flavorful for up to three months in a properly working freezer.

Required meat label information

• Product name: The product name must accurately define the product in the package and use the USDA-Food Safety Inspection Service (USDA-FSIS) approved definitions.
• Official inspection legend including the establishment number:
• Address line.
• Net weight or quantity:
• Ingredient statement:

Even though it caters to an affluent, meat-loving audience - average order value is around $110 - Omaha has had to combat significant changes in consumer tastes. The biggest potential threat: Americans are eating less beef.

The High-End Steakhouse Cuts

1. Ribeye (aka Delmonico, Spencer, Entrecote)
2. New York Strip (aka Top Loin, Strip Steak, Kansas City Strip)
3. Filet Mignon (aka Tenderloin, Chateaubriand)
4. T-Bone or Porterhouse.
5. Hanger Steak (aka Butcher's Steak)
6. Tri-Tip Steak (aka Santa Maria Steak)
7. Skirt Steak (aka Fajita Steak)
8. Flank Steak.

These cuts - ribeye, New York strip loin, and filet mignon - can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Oil. As well as the oil we want to season the steak generously with salt and freshly. Ground pepper massage the oil salt and pepper into both sides of the.