Omaha Steaks perfectly portioned boneless, skinless chicken breasts are easy to grill. They are uniform in size and ready for the grill. Once grill is preheated, cook each side 3-4 minutes. Always double check temperature with a meat thermometer to ensure it reaches 165F.

Omaha Steaks has a wide selection of chicken, including Butcher's Cut, air-chilled, stuffed chicken, and more. Make mealtime delicious and easy to prepare when you order premium chicken from Omaha Steaks!

What Is Chicken Breast? The chicken breast is a lean cut of meat taken from the pectoral muscle on the underside of the chicken. Each whole chicken contains one chicken breast with two halves, which are typically separated during the butchering process and sold as individual breasts.

If you choose not to marinate or wet brine your chicken, a simple seasoning is adequate and still delicious. Remove the chicken breasts from the packaging and pat dry with a paper towel. Lightly oil and season with your favorite Omaha Steaks Seasoning.

We're steak lovers, too. That's why Omaha Steaks are carved from the best in grass-fed, grain-finished beef. Raising cattle on grasses and finishing them with highly nutritive grains creates the signature rich flavor of our beef and is well known for richness, exceptional marbling, and melt-in-your-mouth tenderness.

How Long Will Omaha Steaks Last in the Refrigerator? The USDA recommends keeping thawed beef, pork, and poultry in your refrigerator for no more than three to five days before cooking. After the meat has been cooked, it can be safely stored in your refrigerator for three to four days.

"What's a chicken steak?" It's a question we get all the time from customers browsing our meat case at Dickson's. Chicken steaks are cut from the top-blade, or infraspinatus, that rests on the cow's scapula–what's known as the "paddlebone" in meatrooms.

The beef top blade steak (also known as the chicken steak, esp. on the Northeast Coast of the US) comes from the chuck section of a steer or heifer.

The chicken breast comes from the large pectoral muscle on the underside of the bird. The breast is the largest source of white meat and is both lean and tender.

Boneless, Skinless Chicken Breasts These are cut from the chest of the bird, with the tenderloin removed. They're lean, quick-cooking, tender, and juicy (if prepared correctly).

Bottom Line: Omaha Steaks has a huge variety of delicious food but they lack transparency when it comes to their meat quality, USDA grading, and sourcing practices. Pros: They offer a huge amount of variety, making it a good choice for big parties.

Our steak experience has proven 28 days to be the optimal moment of tenderness and flavor. Not 14 days, not 21 days, but at least 28 days of aging. We guarantee all Omaha Steaks are aged at least 28 days using our proprietary aging process and then flash-frozen to maintain that perfection until delivery.

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.

It's no secret that Omaha is known around the country as one of the best sources for steak. This is mostly due to the fact that beef is Nebraska's single largest industry, and Omaha has been the country's meatpacking center since the 1950s.

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.

"What's a chicken steak?" It's a question we get all the time from customers browsing our meat case at Dickson's. Chicken steaks are cut from the top-blade, or infraspinatus, that rests on the cow's scapula–what's known as the "paddlebone" in meatrooms.