Omaha Stakes

Why Omaha Steaks Beef is Better Omaha Steaks was founded in 1917 by father and son J.J. and B.A. Simon in the Heartland, right here in Omaha, Nebraska. The fifth generation of Simon family members still run the business today, building a company rich in history and over 100 years of butcher experience. That heritage is why we’re called Omaha Steaks America’s Original Butcher, but that’s not why everyone loves our steaks. Here are the biggest differences between Omaha Steaks and the rest. It’s a fact: There are more cattle than people in Nebraska, and it’s the highest quality beef in the world. The Simon family started a butcher shop in Omaha, NE for that reason, and it’s why we’re still based here today. This is the heart of beef country, and we love to share that quality with the rest of the country. Omaha Steaks fifth-generation family owner, Bruce Simon, still personally oversees all our beef procurement. Not all beef is good enough for Omaha Steaks; it has to meet Bruce Simon’s exacting standards. That’s why he still buys it – to make sure it’s good enough to be an Omaha Steak. His decades of experience – and the combined centuries of experience of his old-school team of butchers – mean every Omaha Steak has been hand-chosen for integrity, quality, and marbling. We’re steak lovers, too. So we love marbling in every bite – that’s where the richness and flavor come from. That’s why Omaha Steaks are carved from the best in grass-fed, grain-finished beef. Raising cattle on grasses and finishing them with highly nutritive grains creates the signature flavor of Midwestern beef – well known for exceptional marbling and sweetness. We love this beef, and so have our customers for over 100 years. But… there’s more to the incredible world of steak. Try Omaha Steaks grass-fed beef or signature cross-bred Wagyu beef for the latest in our beef expertise.