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Butcher's Tips
Steak Education

Steak Education

Butcher's Tips

T-bone, ribeye, flat iron, filet mignon, top sirloin on butcher paper

Ultimate Steak Cut Guide – Choosing the Best Cuts

It might seem difficult to choose the perfect cut of steak, but it doesn’t have to be. All it takes is an understanding of the[...] Read More

Flat iron steaks on plate

The Butcher’s Guide: What is a Flat Iron Steak?

Have you heard of a flat iron steak? It is the second-most tender steak, next to the filet mignon with a big, bold beefy flavor[...] Read More

Steak Doneness Guide & Temperature Charts

Want the secret to cooking the perfect steak every time? With over 100 years of steak experience at Omaha Steaks, we’ve mastered the art of[...] Read More

chateaubriand roast sliced with cranberry sauce

The Butcher’s Guide: What is a Chateaubriand Roast?

A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and[...] Read More

stack of three raw t-bone steaks on butcher's paper

The Butcher’s Guide: What is a T-bone?

You know a T-bone when you see one… it’s the steak with a T-shaped bone. But what is a T-bone, from the butcher’s perspective? This[...] Read More

tomahawk ribeye steak on butcher paper

Butcher’s Guide: What is a Tomahawk Steak?

It’s the steak you see when you close your eyes and dream. It’s the steak that Fred Flintstone ate. It’s over the top. Larger than[...] Read More

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