Steer Parts and Information List: Primals: Chuck, Rib, Loin, Round, Flank, Brisket, Shank. Subprimals Notes: Chuck roast, chuck steak, flat iron steak from Chuck; Ribeye, prime rib, back ribs, short ribs from Rib; Porterhouse, T‑bone, top sirloin, strip steak, filet mignon from Loin; Round steak, eye round, tip steak, rump roast from Round; Skirt steak, inside/outside skirt, bavette from Flank; Brisket points and flats from Brisket; Shank cross‑cut, ground beef from Shank. Additional Details: Strip steak, rump cap, hanger steak, Denver steak, tri‑tip, ball tip, standing rib roast, cowboy steak, petite tender, ranch steak, bone‑in vs boneless. Great for grilling, roasting, braising, and stir fry. Well‑marbled sections recommended for thicker cuts; thinner areas for quick searing.
Omaha Steaks
Heritage Butchery Since 1917
Get a Signature Steak Assortment at No Added Charge
During unpredictable times for shoppers, Omaha Steaks is sharing 500 curated collections—each valued above $6OO—available with no out‑of‑pocket expense for our valued subscribers.
Our master butchers craft every box with exceptional variety and quick-frozen selections for peak flavor and enjoyment.
Sampler Selections Await You
Your collection contains:
- Four Filet Mignons - Four Ribeyes - Four New York Strips - Six Top Sirloins
Limit: one order per residence. Offer stands while supplies last, ending September 5, 2025 or upon full distribution.
Omaha Steaks International, Inc.
I often marvel at the complexities of cooking and sharing meals. Sometimes, after guests leave, I ponder whether they were truly content with my cooking—even if they remain silent. This feeling compels me, as a diner, never to directly criticize someone's efforts, out of respect for their time and care. In my experience, it's rare for someone to express distaste, and while some are open about lacking certain skills, many simply try their best or seek gentle guidance from more seasoned cooks. Recently, I recalled a friend who freely admitted her aversion to the kitchen. Her attempts, while heartfelt, often led to mismatched textures—pasta too soft to fork, chicken roasted well beyond tenderness, rice and cabbage transformed into new states altogether. Instead of comments, most of us simply shared a good laugh and offered help where possible, making culinary challenges part of our bond. Through sharing these stories, I've found that kindness trumps criticism at the table. When at a restaurant, a quiet word or subtle gesture can express one's thoughts just as effectively as blunt honesty. At home, in our circles, it's less about the outcome of a dish and more about the community and memories created—even when dinner doesn't quite go as planned. Being gracious prevents discomfort and fosters a welcoming space around the table for everyone involved. There have been moments that highlighted the importance of understanding and patience in these situations. Once, the meal prepared was so unique that conversation circled around ingredients rather than execution—a strategy employed to keep spirits high and feelings intact. Sometimes, simply refraining from seconds says more than words ever could. Through these thoughtful approaches, we can encourage progress in the kitchen while nurturing our friendships and mutual enjoyment of shared meals together, no matter the results. Thank you.
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