Erick Erickson Omaha Steaks (2024)

FAQs

Does omaha steak come from China? ›

Omaha Steaks is an on line retailer. Based on the information given on their website, all of their beef is raised in the Midwestern United States. They don't raise the cattle, they purchase, cut and package the meat for sale.

Operated Today by the 5th Generation Simon Family. The Omaha Steaks and Simon Family legacies continue today through the dedicated leadership of fifth-generation steak expert Todd Simon. J.J. and B.A Simon found Table Supply Meat Company in Omaha, NE. Our steaks are served on cross-country trains.

Omaha Steaks are hand-carved from the finest beef, expertly selected for incredible marbling and flavor, then carefully aged at least 28 days to maximize tenderness.

Costco sources beef from the heavily polluted San Joaquin Valley in California. There is an inverse relationship between PM2. 5 emission and distance to the feedlots.

Omaha Steaks are aged at least 28 days in carefully controlled conditions sealed in airless packaging. Our dry-aged steaks are aged in the open air, in a room that's carefully controlled for temperature and humidity.

Our meat purchasers are trained in the Simon family tradition to ensure that all our beef continues to meet the industry's highest standards as our founders helped build over a century ago. When we say Heartland Quality^®, we're talking about a tradition of excellence that you'll only find right here in Nebraska.

Omaha Steaks manufactures, markets, and distributes a variety of steaks and other meats, including seafood, chicken, and pork, along with appetizers, sides, and desserts. The company is headquartered in Omaha, Nebraska, and as of 2020 was the city's 24th largest employer.

Simply salt your steak anywhere between 30 minutes and 24 hours before you're ready to cook it. The salt penetrates the surface of the steak to draw out the moisture, tenderize the steak, and amplify its natural flavors. It will also give you an amazing sear and crust!

Omaha Steaks are wet-aged for a minimum of 28 days for maximum tenderness. We also offer dry aged steaks – a traditional butcher's technique that is rarely done these days. It's a long process – a full 60 days of aging – in very controlled conditions that gives beef rich, earthy flavors.

Which is better, Kansas City Steaks or Omaha Steaks? ›

Voted Best for a Crowd, the Kansas City Steak Company's filet was $5.83 an ounce, and the 18-ounce rib-eye was about $70, or $3.96 an ounce. Most tasters liked the rib-eye the best even if it wasn't the prettiest. Omaha Steaks was voted Best Value. Neither the filet or the rib-eye was a favorite in the taste test.

After beef has been refrigerated for about five days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage.

But to truly get the world-famous Omaha Steaks experience, we recommend you fire up those uncooked steaks, roasts, or chops within four to 12 months, uncooked ground beef within four months, and cooked beef within two to three months to ensure you're enjoying your gourmet faves at their very best quality!

Our meat purchasers are trained in the Simon family tradition to ensure that all our beef continues to meet the industry's highest standards as our founders helped build over a century ago. When we say Heartland Quality^®, we're talking about a tradition of excellence that you'll only find right here in Nebraska.

Other countries we import from include, but are certainly not limited to: Brazil, Uruguay, Australia, Namibia, New Zealand, Mexico, Canada, Japan, China, and...the list continues. The beef we import is mostly lean meat trim, and like 50/50 trim, is really not a marketable product as a stand-alone item.

Pork, yes. But not grain-fed beef. China does produce some domestic beef, but not of the same quality as U.S. beef; and so China depends on imports to meet the ever-growing demand for premium beef protein.