Caviars & Gourmet Delights

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Buffalo Meat

"Omaha Steaks manufactures, markets and distributes a wide variety of premium steaks, red meats and other gourmet foods. These products are custom cut and packaged to serve the needs of our various markets. We are a family business and have been since our founding in 1917. Headquartered in Omaha, Nebraska, our state-of-the-art business facilities include two manufacturing plants, a distribution center, and a freezer warehouse. In 1999, our new corporate and marketing offices opened, adjacent to our expanded telemarketing facility. Markets nationwide and overseas include food service, mail order, incentive, telesales, retail stores, licensed restaurants sales to specialty and food stores, and in 1990, online sales. OmahaSteaks.com, Inc. was founded as a separate company to provide more comprehensive service and an incredible shopping experience for our customers. The brand, Omaha Steaks, has been promoted and advertised for 40 years and is positioned as the ultimate in superb service and quality."

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"The Delmonico Steak"

"In 1827 the Delmonico brothers opened the first modern restaurant in the United States. It was the first place you could go and order what you wanted instead of what was prepared that day. What started out as a small café, with the novelty of serving what the customers wanted, quickly grew into a full-service restaurant that became the place to eat in New York. Abraham Lincoln dined there and was particularly fond of the Delmonico Potatoes. Which Cut? Somewhere around 1850 steak was added to the restaurant's menu. There is some controversy as to what cut of steak this was. Over the years, a total of nine different cuts have come to be known as a Delmonico steak. Now, while some people insist that it is a top sirloin, if you go to a well-educated butcher and order a Delmonico steak you are probably going to get a rib-eye steak. Of course, most people will tell you that the rib-eye is the perfect blend of flavor and tenderness, and therefore just about the best steak you can get. Regardless of the cut of the Delmonico steak, if you ordered one in the late nineteenth century, you would get a large and flavorful cut of meat. The recipe for the Delmonico steak was very simple and delicious. The steak was lightly seasoned with salt, basted with melted butter and grilled over a live fire. You would typically find it served up with a thin, clear gravy and a good helping of potatoes. Basically, this was the perfect restaurant steak. Folklore: For many years, the Delmonico steak was item 86 on the menu. Folklore suggest, that the expression "86’d" was invented by the chef at Delmonico's to let the staff know that there were no more steaks to cook that day. Ultimately, there were several Delmonico's Restaurants, but the last of them closed down in 1923. Any restaurant (or Hotel) found with that name today isn't truly authentic, just imitations of the original. The ultimate cause of Delmonico's downfall was prohibition. People were unwilling to sit through a long formal dinner without alcohol, so the final Delmonico Restaurant closed its doors unable to convince people that bottled mineral water was good enough to drink with such a fine steak."

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​"Delmonico steak or steak Delmonico is a particular preparation of one of several cuts of beef originated by Delmonico's restaurant in New York City during the mid-19th century. Controversy exists about the specific cut of steak that Delmonico's originally used. Delmonico's steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. Some of the steak cuts now commonly referred to as Delmonico steak include: 

Boneless ribeye steak: A Delmonico cut ribeye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The modern rarity of the Delmonico cut of ribeye may be because it renders the remaining pieces of ribeye unsaleable as anything but stew meat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. The Delmonico Steak served by the current iteration of Delmonico's in New York is a boneless ribeye. 

Bone-in top loin steak: (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak). Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak) In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming." 

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• "This American Hackleback Caviar, is harvested from the American Hackleback fish. This caviar has a jet black coloring and a sweet nutty and buttery flavor. American Hackleback is very comparable to Russian Sevruga. The images that the word caviar invokes are flavors can range from sweet, to nutty, to buttery. This domestic caviar is frequently compared to the Russian Sevruga. Caviar is a versatile ingredient and a little goes a long way. A small spoonful of pearls [atop] an elegant canape; [will infuse] your dish with a salty sense of opulence that is truly intoxicating. Some flavors and food that caviar will [complement] nicely include fish, shellfish and eggs. To accentuate the texture of the caviar, try including them on the backdrop of a creamy ingredient, like the smooth center of a deviled egg, or a dollop of whipped cream cheese atop of a bit of smoked salmon."​ 
• "This Farm Raised European Rainbow Trout Caviar, is raised on aquafarms in accordance with all Animal Welfare laws. It is characterized by its brilliant orange color and its sweet smokey flavor. The images that the word caviar invokes are luxurious aaws. The eggs of the European Rainbow Trout are a fiery orange color and these pearls are finer than average, giving them a noticeably unique mouth feel. Their flavor is sweet, and leaves hints of smoke behind on your palate Caviar is a versatile ingredient and a little goes a long way. A small spoonful of pearls [atop] an elegant canape; will give infuse your dish with a salty sense of opulence that is truly intoxicating. Some flavors and food that caviar will [complement] nicely include fish, shellfish and eggs. To accentuate the texture of the caviar, try including them on the backdrop of a creamy ingredient, like the smooth center of a deviled egg, or a dollop of whipped cream cheese atop of a bit of smoked salmon."
• "This Whitefish Truffle Caviar, is harvested from Great Lakes whitefish and is also referred to as American golden caviar. Enjoy the clean, light salt flavour and a pleasing crunchy texture. Use as a decadent component for canapes or serve with pain grille, blinis, unsalted crackers and creme fraiche or sour cream." 

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