Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up being exported or sold to fine restaurants. The effort soon began to pay off for Omaha Steaks. I have been ordering from them since the 80's, and I ask every time I happen to be on the phone. Omahasteaks.com, launched in 1995, and is the company's fastest growing business segment. eline = 1; All rights reserved. Grades matter because higher grades of meat are more tender, flavorful, and juicy. To visually determine the marbling of a steak, take a good look at the texture of the meat. The most tender cut of beef is the tenderloin. If the individual steak is not specifically listed as prime or choice, you better ask. } [5] Omaha Steaks now has more than 85 retail stores in 29 states. The grade speaks about the quality of the meat based on marbling and age. The meat was shipped in wax-lined cartons filled with dry ice. The second factor is the cut. Beef is graded by examining the whole or split carcass, so you will find some variance in grades of an individual cut. Also, it has been referenced in the movies DodgeBall: A True Underdog Story, Downsizing, and Up in the Air. setTimeout("addChar()",1000) [18] The episode had more than 8 million viewers and featured Bruce and Todd Simon as judges. The company became part of the Microsoft Network in 1998. [5] In 2011, Omaha Steaks launched a website for mobile devices[13] and released the Steak Time applications for iPhone and iPad. Even some chefs and managing partners were not always aware of each steak's grade without first checking the actual carton. In 2011, Omaha Steaks launched a website for mobile devices and released the Steak Time applications for iPhone and iPad. Are these omissions mere oversights? The lowest rated meats are not for general retail distribution and become things like meat by-products. [4], Bruce Simon is Chairman and Chief Executive Officer of Omaha Steaks. Since prime can be more difficult to find and considerably more expensive, your best option is to purchase a choice cut. } What to look for in a good steak is the color. document.news.news2.value = ""; newsText[3] = "Get Consumer World's Free Weekly Newsletter. cnews = 0; setTimeout("addNews()",tdelay); [5], In 1966, when the company moved into its southwest Omaha headquarters at 4400 S. 96th Street, the Simon family changed the name from Table Supply Meat Co. to Omaha Steaks International. Beef is graded by examining the whole or split carcass, so you will find some variance in grades of an individual cut. Most of us go to the butcher, whether it’s the corner meat market, supermarket, or online store, and find what can appear to be an unending row of cuts of beef. document.news.news2.value = nmttxt; Though these cuts are tender, they are less flavorful. [7] The company became part of the Microsoft Network in 1998. Omaha Steaks was an early adopter of internet marketing since the 1990s, using CompuServe for online sales. cnews += 1; 3. Combined, over 80% of eateries didn't fully disclose grades. The general public's knowledge of beef grades is limited, so some restaurants may feel no urgency to be transparent in the absence of demand. The highest grade of beef, prime, which represents less than two-percent of all beef available, is well-marbled and comes from a younger steer. Grading is typically performed by a third party organization or by a government agency, like the USDA in the United States. "But when eateries don't disclose the grade, that forces diners to play ribeye roulette.

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