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Steak Education

Learn about the different cuts of our world-famous steaks along with their flavor and tenderness profiles.

Featured Steak Education

Cutting board with two cooked flat iron steaks, one sliced open and cooked medium-rare.

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...

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...

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...

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...

Three cooked Omaha Steaks top sirloin filet steaks on a cutting board with a bowl of seasoning and a knife. One steak is sliced and shows a perfect medium-rare doneness.

The Butcher’s Guide: What is a Top Sirloin?

The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, adds...

The Butcher’s Guide: What is a New York Strip?

The strip steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha...

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