Cuts of Beef: Plate: Chuck roast, flat iron steak, chuck steak. Rib: Includes rib roast, ribeye steaks, and short ribs. Loin: Short loin (with T-bone and porterhouse steaks) and sirloin (with sirloin steaks). Round: Round steak, rump roast, and tip steak cuts. Flank: Contains flank steak, skirt steak. Brisket: Cut from the breast or lower chest. Shank: From the leg, suited for stew meat, or ground beef. Important Cuts: Tenderloin: Tender cut from the loin, used for filet mignon. Porterhouse: Large T-bone steak, bigger tenderloin part. T-bone: T-shaped bone separating strip and tenderloin steak. Skirt steak: Long, slender cut from the plate section. Sirloin: Versatile rear cut with good marbling. Rump: Round primal cut, often for roasts. Short ribs: Rib bone with substantial meat. Flanken ribs: Short ribs crosscut, used in Korean dishes.
Omaha Steaks
America's Original Butcher
Claim Your Complimentary Gourmet Steak Sampler
With grocery prices on the rise, Omaha Steaks offers 500 gourmet selections—each valued at over $6OO—available at NO EXPENSE to you!
Individually chosen and quick‑frozen to preserve superior taste.
NVZ030-033-036>038-040-041-151215- /O.CON.KLKN.HT.Y.0005.000000T0000Z-250716T0400Z/ Humboldt-Southeastern Elko-Northern Lander and Northern Eureka- Southern Lander and Southern Eureka-Southwest Elko-Northwestern Nye-Northeastern Nye- Including the cities of Battle Mountain, Winnemucca, Lee, Manhattan, West Wendover, Diamond Valley, South Fork, Jiggs, Duckwater, Beowawe, Eureka, Tonopah, Hickison Summit, Crescent Valley, Eureka Airport, Round Mountain, Ryndon, Grass Valley, Dunphy, Palisade, Elko, Blue Eagle Ranch, Garden Pass, Spring Creek, Lamoille, Valmy, Dufferena, Golconda, Pinto Summit, Argenta, and Emigrant Pass 231 AM PDT Mon Jul 14 2025 ..HEAT ADVISORY REMAINS IN EFFECT UNTIL 9 PM PDT TUESDAY... * WHAT...High temperatures of 95 to 104 degrees in the valleys. * WHERE...Northern Lander and Northern Eureka, Southern Lander and Southern Eureka, Southeastern Elko, Southwest Elko, Humboldt, Northeastern Nye, and Northwestern Nye Counties.
Contents Include:
4 Filet Mignons
4 Ribeyes
4 New York Strips
6 Top Sirloins
A single sampler allowed per household. Available until October 23, 2025, or until stocks last.
Omaha Steaks International, Inc.
I generally can cook well, but the times when I watch people leaving my food unfinished, I keep on wondering if they truly enjoyed the meal, even if they said it was great. Conversely, when it's my turn to taste food that doesn't impress me, I tend to keep quiet about it, to not hurt anybody's feelings. It is a sign of respect for the effort they put in. I used to know a lady who simply lacked culinary skills!! Unfortunately, she passed away last spring, and while I have fond memories, cooking wasn't one of her strengths. Her pasta would often be so overcooked that a child could easily eat it without needing to chew. She tried roasting chicken at normal temperatures but for over 6 hours. The cabbage she boiled retained so much water you'd need a spoon to eat it! Cooking rice was never her forte either, as it often ended up mushy like mashed potatoes or grits. Maybe I'm lucky, but among my friends, those who aren't good at cooking openly admit it and ask for help. We know each other's strengths, and when it comes to cooking, we're quick to lend a hand. When asked how I'd let "someone" know that I didn't enjoy their cooking If it's not someone close, my actions might speak for me. I typically won't eat something if it's really bad, or I'll discreetly push my plate aside. If I'm at a dining establishment where feedback is prompted and it's fine dining, I'll provide polite constructive feedback or simply leave food uneaten without comment. Appreciate your understanding.
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