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So while Omaha Steaks is worth its cost in a vacuum, better deals exist. You could eat as well, or almost as well, for half the price per pound, which is ultimately a better value when both choices make you this happy.

If you know how to assess a quality cut, or just have a butcher who does, you’ll create a similar experience at half the price per meal.Įven for remotely located readers, cheaper meat box subscriptions offer comparable quality. But for the plain old steak itself, all it needs is salt, time, and heat.

You’ll save yourself a lot of work and worry, plus cost over restaurant prices. If you’re ordering the beef Wellington, fire away.

To that extent, you may consider its 1990s shift to corporate business another form of marketing: book some corporate events, wow employees with the quality of their free dinner, and they suddenly are very interested in your newly opened retail stores. Omaha Steaks is fiercely committed to its reputation for quality, a fact even its critics concede, you’ll find among finicky TripAdvisor reviewers. Of course, becoming renowned for beef only works if your meat proves itself to be worth the extra cost and consideration of acquiring it. In fact, it’s zealous marketing even got the company in trouble for making telemarketing calls. The company contracted to supply steaks for Union-Pacific Railroad trains, in essence advertising the product to every hungry beef-eater with a long ride in front of them. Reference for Business notes the 1940s shifted the company’s business model to center on marketing. Offering to ship the products proved profitable, and the company has consistently marketed through print and the dawn of the online age. Its definitely something I would order again, especially as an appetizer to be passed out at a party or family get together. The pastry still had a light crispy and flakey texture, which surprised me for something that was frozen and simply reheated in the oven. For being frozen, these came out delicious. These are one of the foods you can see us make and taste test in our video review above. If you’re going to pay this much for A-grade, you might as well add a nominal extra to make it A+. Bite the bullet on Private Reserve and go for the gusto. Our own experience confirms the butcher’s cut was the best of a great lot, so one can only imagine the taste of the Private Reserve. While many people live within reach of at least one place to buy quality beef, few have access to the sort of ultra-high-end butchers that dot markets willing to pay a premium. The other way to maximize your value is to actually make it even more expensive.

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