Omaha Steaks are carefully selected by beef experts trained with decades of experience. Not all beef is good enough for Omaha Steaks; it must meet our exacting standards. We often get asked about USDA grading and we explain it is only one small factor in our beef selection.

Our 12 lb. Whole Brisket is competition-grade and has already been expertly trimmed by Omaha Steaks butchers. That saves you time and effort, especially as a beginner.

This beef brisket flat can be braised, smoked or slow roasted in the oven. This Simon family recipe uses traditional oven cooking with a low and slow method at 250°F for four hours. You will want to cook the brisket until the internal temperature as measured by a meat thermometer, reaches 180°-185°F.

Omaha, Nebraska 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.

Who Should Use Omaha Steaks? Omaha Steaks is a great option if you want to forgo the butcher counter or grocery store and have your meat sent directly to you. It has a truly impressive selection, and if you're going to put on a full meal without much effort, the company has options for that, too.

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.

Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef primal cuts and one of the four main barbecue meats. It is a relatively tough piece of meat because the animal works it while moving.

Common Names: Boneless brisket, Brisket BRT, Fresh Beef Brisket, Mini Brisket, Whole Brisket. Cooking Method: Moist. Description: The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed.

Brisket recipes can be cooked in a number of ways, from smoking the meat to slow-cooking until it's super tender. Brisket is delicious in hearty stews, noodle soups, and barbecue sandwiches. From a sweet-and-sour brisket to a red wine-braised beef brisket, there's a brisket recipe here for you.

Sear brisket directly over medium coals or near a hot fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound. Slow cook at a low temperature of 250 ˚F. Measure cooking temperatures in a closed pit or grill with an oven thermometer set near the brisket.

Ricky Bertz The Omaha Beef is owned by Ricky Bertz who has overseen multiple championship seasons with the franchise. Alongside Bertz is general manager Nick Tomlinson and head coach Rayshaun Kizer, who won a league championship in his first season as the team's head coach.

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.

There are four grades you will see on packages.

• Prime. Prime grade beef is the highest quality you can get.
• AAA. Triple-A quality beef has less marbling; however, it is still considered high-quality and good for most cooking types.
• AA. Double-A quality beef is only a slight step down from AAA.
• A.
• Prime.

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. We'll show you how to choose a steak, how to cook it, and how to use it in your favorite recipes.

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

The brisket is one of the primal cuts on beef. It comes from the breast/pectoral area. The brisket can be separated into the point and the flat, but is typically preferred as a "whole packer".