I started cutting meat for Omaha Steaks in 1984 and I'm proud of what we do.
I love what I do so much because I'm passionate about food.
A very quality steak experience can bring everybody together.
Today, we're talking about the Butcher's Cut steak.
Jerry, what exactly is the Butcher's Cut? Talk to me.
The Butcher's Cut line is exclusive to Omaha Steaks: double-trimmed loin,
all right, a well-marbled loin... all steaks aged at least 30 days.
In the lineup, you have filet mignons,
porterhouse, ribeyes, New York strips, and top sirloin.
Everybody wants a thicker, juicier steak.
Alright, so Jerry, what's so great about how these are trimmed – double-trim,
explain that to me please.
Okay, they're double-trim... first off they're hand-trimmed.
We're looking for a certain size steak – the steak is going to be thicker,
all right, thicker steak, and take it from you, that's easy to prepare.
Thicker steak, juicier steak, as a chef and as a consumer, makes it a lot easier for me to zone in
and really nail that perfect cooking temperature. It's a lot more appealing.
Alright so, so many times, as a chef and as consumer, I hear all the time take the steak home,
you're gonna go ahead and prep and trim and take all that excess fat off there.
So you're essentially paying for something you're not gonna use, cook, or eat, so the great thing
about the Butcher's line, you take all that guesswork and labor out of the equation... it
cuts down my prep time, I'm not trimming excess fat because it's already been done for me.
Less time prepping, more time eating.
So, chef...
Yes.
You know about aging.
Mhmm.
How does that make it better for me, easier for you?
A well-aged steak is tender, great flavor... it's bringing out those natural nuances: that
nuttiness, that sweetness, that natural robust beefy flavor that is highly coveted by everybody.
At 10 days, still a very firm loin.
Yeah.
At 20 days, starting to give out... at 30 days, a nice, tender, easy to work with, easy to chew.
So 10 days: flexed 30 days: little relaxed.
Yup.
Got it.
10 days... 30 days.
(Laughs)
Alright, Jerry, what is marbling and why do I want this fat, as opposed to the fat that you trim off.
Marbleization is the, the quality, shows the quality of the beef,
the internal, the the fat and the muscle.
Alright, we get the heavy fat on the outside... some of that goes away, makes it a Butcher's Cut.
Alright, yeah, fat inside gives you that quality that you want.
Fat is flavor and that inner muscular
fat marbleization is gonna melt, it's gonna render down, it's gonna evaporate,
literally, into that meat. So you want that marbleization, it's key to that nice juicy bite.
And as we're targeting Butcher's Cut, that's what we're looking for.
I know that's what I'm looking for.
Yup, me too.
(Laughs)
Now Jerry, explain to me exactly what is flash freezing and why doing that process
here at Omaha Steaks makes it that much more superior than your local grocery store?
The flash freezing is just our process of taking the steak from a fresh stage
to a completely frozen stage in a very short period of time.
We wanna lock in that flavor. We wanna lock in the age where it was.
We want it to arrive at your house just like it came off our table.
Now essentially what you're telling me is that you're pressing that
pause button at Omaha Steaks where it's being frozen at the peak of tenderness.
As opposed to your local grocery store, where it decays
and wastes away day-by-day in that window, this is being enjoyed the way it's being intended to
eaten and consumed and it's only gonna be eaten and consumed when I though it out.
Jerry, I am thoroughly impressed. The Butcher's Cut line is a big deal.
I think I'm gonna cook something right now.
Right now?
Be right back.
Okay.
Dinner is served.
Tender, juicy, in-your-face beefy flavor: to the Butcher's Cut.
Now you guys got to try this, this is phenomenal.
Don't mind if I don't.
Come on in, get your piece.