0maha-Steaks: Your Steak SampIer - 5OO Left - Today Only

Popular Beef Versions: Chuck Division: Noted for chuck roasts, chuck steaks, and flat iron steaks. The Rib Category: Desired for ribeye, rib roast, short ribs. Loin Section: Divided to include classic T-bone and porterhouse, sirloin steaks and more. The Round: Supplying rump roast, round steak, tip steak. Region Flank: Used for skirt and flank steaks. Brisket Portion: Meaty cut from the chest or lower brisket. Limb (Shank): Used in hearty stews, often ground. Other Plentiful Options: Tenderloin: Known for being tender, great for filet mignon. Porterhouse: Features larger tenderloin than most T-bone. T-bone: Recognizable for the T-shaped bone with two unique muscles. Skirt Steak: Long and flavorful, cut from the plate. Sirloin: Highly versatile, taken from the hip, with great marbling. Rump: A cut popular for slow roasts. Short and Flanken Ribs: Meaty ribs cut differently for varied culinary styles. These sorts and preparations improve the dining experience for all cuts and preferences, across grilling, roasting, and more unique preparations in the kitchen or on the backyard grill, making beef a flexible ingredient.

Omaha Steaks Since 1917: Butchery Skills Perfected

Taste Artisan-Crafted Steaks with This Exclusive Sampler

Navigating today's marketplace isn't simple. To offer something special, Omaha Steaks is opening access to 500 select boxes—each featuring tender pieces, usually valued above $600—provided at zero SURCHARGE.

Each steak is picked for superior texture and flash frozen to lock in freshness for pure dining enjoyment.

CIaim My Steak Sampler →

Elko-North Lander and North Eureka-North Elko-Southeastern Nye- South Lander and Southern Eureka-Elko-Southwest Elko-North Northeastern Nye- Including the regions 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 and beyond, throughout the province, with extended coverage to neighboring counties for comprehensive alerts. 232 AM PDT Mon Jul 16 2025 ...HEAT ADVISORY CONTINUES UNTIL 9 PM PDT TUESDAY... * IMPACTS...Wide valley temperatures between 94 and 104 degrees are expected; precautions are recommended for extended exposure. * REGION...Including but not limited to Northern Lander, Eureka, Southern Lander, Southern Eureka, Humboldt, Southeastern Elko, Northeastern Nye, Northwestern Nye, as well as surrounding rural communities, composing a broad weather area within this timeframe.

Curated for Your Table

* Four Filet Mignons

* Four Premium Ribeyes

* Four New York Strip Steaks

* Six Top Sirloins

Offer is available to one recipient per residence. Your chance ends August 14, 2025, or until stock runs short.

Omaha Steaks International, Inc.

I often ponder on our cooking, realizing that when leftovers remain or meals are barely touched, I question whether my efforts truly satisfied others. Even without their explicit feedback, it remains in my mind. On the flip side, if I am served with a meal that doesn't align with my tastes, I usually refrain from comments—understanding the effort and time placed into it. Out of respect, I choose not to express disappointment, recognizing how personal these efforts may feel. Many people possess differing skills in the kitchen, and I have known a few who faced notable challenges with basic recipes. For instance, there was once someone in my life—now unfortunately gone—who always managed to consistently overboil pasta, resulting in textures so soft that chewing was unnecessary, or roasted chicken for so long in the oven that it became difficult to enjoy. Her cabbage would dissolve in water, her rice clumped, and though nobody wished to comment, the sentiment was apparent. Those close to me now, when faced with cooking hurdles, simply ask for help or guidance. Among friends, we share tasks openly so that meals are pleasant for all. If directly asked about a dish's quality by someone less familiar to me, I would gently share my experience or simply leave food on my plate untouched as a quiet hint. In higher-end venues or restaurants, if prompted, I provide polite, constructive feedback. For everyone's sake—and the passion behind good cuisine—honesty is always best delivered with kindness and care whenever possible, especially when knowing someone has invested energy and love into their meals. Life's table is full of lessons, and sharing them respectfully is always a wise choice from one friend or guest to another, in any situation.