Tender Chuck: Useful for delicious pot roast, boneless strips, cube steaks, ground beef, burger patties, simple stew cubes and even specialty cuts for varied recipes. Prime Rib: Known for ribeye steaks, bone-in rib roast, french-style short ribs and beautiful tomahawk steaks; succulent flavor and intense marbling distinguishes the rib section—always crowd-pleasing. Short Loin: Source for tender T-Bones, Porterhouse, strip steaks, as well as the New York Strip; prized for grill nights and classic steakhouse flavor, plus the sublime tenderloin. Sirloin: Includes top sirloin, bottom sirloin, ball tip, tri-tip, sirloin filet, and flap; a broad, versatile, lean cut ideal for different cuisines and meal styles. Brisket Flank: Brisket ideal for slow-cooking and BBQ, while flank is perfect as steak strips or marinated for extra tenderness; both provide depth of flavor in many global dishes. Shank Rump: Often found in osso buco, stews or as juicy rump roast, ground, or thin-cut for stir-fry; adds texture to hearty meals. Special Cuts: From ribeye cap to skirt steak, flanken ribs, Denver steak, petite tender, beef cheeks, picanha, and oxtail; each offers a unique eating experience. Marrow bones, tongue, and other offal round out the full spectrum of butcher's craft, perfect for both adventurous and classic chefs.
Omaha Steaks
Savory Inspiration Since 1917
Sample a Curated Steak Collection—Compliments of Us
Grocery shopping continues to change and we want to offer you something special: 500 hand-packed steak bundles, usually valued over $600, are now available at NO OBLIGATION for a limited time.
Every delicious cut is hand-selected for you and preserved at peak flavor, thanks to our advanced flash-cooling process for exceptional taste.
Goldfield-Eastern Elko-Western Lander and South Eureka- Central Lander and Western Eureka-Northern Elko-Central Nye-Northern Nye- Including the regions of Red Mountain, Silver Springs, Ruby Lake, Crescent Dunes, Jasper Hill, West Haven, Franklin Springs, Eagle Lake, Circle Mountain, Highland Valley, Brooks Range, Encampment, and Starview 501 AM PDT Thu Jul 24 2025 ...HOT WEATHER WATCH REMAINS EFFECTIVE UNTIL 11 PM PDT WEDNESDAY... * IMPACT... Anticipated daily highs from 97 up to 106 degrees in multiple basins. * LOCATION...Western Lander, South Eureka, Central Nye, Goldfield, Northern Nye, and scattered districts in Elko, Eastern and Northern Elko, plus local valleys. Additional warning: Hydration advised. Low-lying areas could get even hotter. This is notably higher than recent averages and may last throughout the week. Please anticipate elevated temperatures, monitor outdoor activities, and schedule exertion early to avoid the heat. If symptoms of overheating arise, seek shaded space and hydration. Continue to stay aware through local updates.
Your Gourmet Selection Features:
4 Filet Mignons
4 Ribeye Steaks
4 New York Strips
6 Top Sirloin Steaks
Limited to one sampler per address. Offer valid through September 15, 2025 or until box supplies are gone.
Omaha Steaks International, Inc.
For many, preparing a meal is an act of appreciation. When sharing food, moments can linger and leave subtle hints about satisfaction or culinary preference. Typically, the absence of direct feedback or the presence of leftovers inspires silent curiosity in the chef's mind, even as gratitude for the cooking effort remains unsaid. If the food wasn't to one's taste, kindness prompts us to consider the feelings of the cook—a sentiment many quietly honor by sharing only encouragement or thanks for the act of cookery. Inside every home-cooked dish there's care, and sometimes the silence speaks volumes, sparing hosts any discomfort. < There was once a friend of mine, an enthusiastic yet not-so-accomplished chef. Although she has since passed, those who knew her remember her kitchen experiments fondly, if not for their flavor then for the fun involved. Over time, her pasta became legendary—not for taste, but for its soft, sticky consistency, reminiscent of porridge rather than al dente tradition. Her baked chicken, frequently overcooked, would emerge from the oven as dry as kindling, and cabbage was often transformed into a pale, watery puddle. Rice was another adventure, morphing into an almost pudding-like state. Yet, despite her reputation, she always radiated generosity and laughter at the table. Fortunately, among my circle today, honesty and teamwork are common. Friends readily volunteer their limitations in the kitchen, leading to cheerful collaborations, shared recipes, and supportive encouragement. If I find myself dissatisfied with a meal now, gentle cues—polite silence, a smaller portion, or a kindly-phrased suggestion—are the tools I choose rather than criticism. In public settings, tact and discretion prevail, balancing honesty with respect for the effort invested. Every shared meal becomes a memory, shaped as much by empathy as by flavor, and friendship grows one forkful at a time.
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