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12/02/2026

Omaha Steaks ending restaurant supply, consolidating operations
Company plans to open more than a dozen new retail stores
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In a release Wednesday morning, President and CEO Nate Rempe shared more about the changes coming to the company.

By Elaina Riley and Andrew Pfeifer

OMAHA, Neb. (WOWT) - Omaha Steaks has issued an official statement after local restaurants reported Tuesday that the company was shutting down its restaurant supply division.

In a release Wednesday morning, President and CEO Nate Rempe shared more about the changes coming to the company.

According to the release, Omaha Steaks plans to open more than a dozen new retail stores this year. The company also says it is expanding its fulfillment center footprint.

The expansion will allow next-day delivery to more than 85% of the country and same-day delivery in select markets, the release states.

As part of the plan, Omaha Steaks will consolidate plant operations at its manufacturing facility near 90th and F streets in Omaha.

“The facility will operate a multi-shift, 24/7 production model... production will transition from the 96th Street facility to F Street as part of this modernization effort,” the release reads.

Several restaurant owners across the Omaha metro are scrambling after the company, one of their main food suppliers, changed course. Dozens of restaurants say they were left with little warning before the announcement Tuesday.

Here is what Omaha Steaks had to say about local food service:

“Yesterday afternoon, we notified our Foodservice customers, including approximately 100 local restaurants in the Omaha area, about changes to our Foodservice business. We are working closely with our partners to support a smooth transition. We truly value our local restaurant community and are grateful for the partnerships we’ve shared over the years.”

Omaha Steaks communications team
According to a spokesperson, ten percent of its business comes from food service.

The family-run company, which has been around since 1917 and is currently led by a fifth-generation Simon family member, is known worldwide for mail order operations. Many restaurants also use Omaha Steaks products for their lunches and dinners.

A local restaurant owner told First Alert 6 the decision could affect more than 60 restaurants in Omaha that have relied on the hometown company for years.

Read the CEO’s full statement
“As we grow our store network and expand our fulfillment capabilities, we’re creating a faster, more convenient way for customers to access our premium proteins. No one should have to wait to enjoy a great Omaha Steak. Our SEAR-iously Fast™ fulfillment from locations across the country offers a modern, superior alternative to the traditional grocery meat counter. When you combine that speed with our flexible subscription program and our new USDA Certified Tender line of cuts, it’s easy to see how we’re changing the way America buys meat. These changes reflect the future of Omaha Steaks. We’re investing heavily in the parts of our business that have defined us for more than a century - bringing our quality closer to customers and positioning the company for sustainable growth for years to come. America loves beef, and we’re committed to ensuring they have quick access to the very best.”

Nate Rempe, President & CEO of Omaha Steaks

Several restaurant owners across the metro are scrambling after one of their main food suppliers changed course.
CEO explains decision while businesses scramble
“It’s kind of a gut punch,” said Bill Baburek, owner of Crescent Moon, which has done business with Omaha Steaks for 30 years.

Josh Saligheh, head chef at Gorat’s for more than six years, said the timing creates additional challenges for restaurants.

“Not the best time for restaurants to get that news,” Saligheh said. “It’s an interesting thing to just happen out of nowhere.”

Several restaurant owners said they are scrambling to find new suppliers. Baburek said Crescent Moon buys approximately 20,000 pounds of corned beef annually from Omaha Steaks, and his current supply will last about one week.

“We are scrambling right now to find other suppliers,” Baburek said.

Saligheh said Gorat’s purchases critical items exclusively through Omaha Steaks, and restaurant owners worry about potential cost increases and menu price changes with new suppliers.

Rempe said the company decided to focus resources on areas with growth potential.

“That part of our business was no longer going to make sense for Omaha Steaks on a go-forward basis, so we could focus our time and energy on the areas we see growth,” Rempe said.

The company is shifting toward retail service while sticking closely to the Omaha Steaks brand, Rempe said.

“The foodservice business starts to sit outside that strategy circle,” Rempe said. “We need to ensure that our strategies and our resources are spent in areas that support our growth.”

Rempe said the company let go 30 employees as part of the business shift and is working individually with each restaurant to ensure a smooth transition.

“I hope they understand why we made the decision that’s best for the business,” Rempe said. “The truth is, change is hard. It’s hard for us to make changes, it’s hard for others to accept that change, but we do need that change to be swift.”

Restaurant owners expressed mixed reactions to how the situation was handled.

“Every company has their own reasons for doing things,” Baburek said. “Could it have been handled a little bit better?”

Several restaurant owners who did not want to appear on camera expressed similar concerns about the sudden change and are working to adjust their operations to maintain menu offerings without service gaps.

Omaha Steaks issued an official statement Wednesday morning on changes coming to the company.

28/12/2025

https://www.youtube.com/watch?v=THDedynBaTE

Beef steak prices are up 15% compared to last year, while pork and chicken are just up 1%.

29/11/2025

Here's the Link to Preview Cyber Monday Deals

Cyber Monday is an Amazon deals event on November 29- December 1. Go to Amazon and prepare your holidays with epic deals from top brands on this seasons’ must-have items.

03/07/2025

https://www.pressreader.com/usa/the-sun-news/20250702/281612426398131

Paula Deen approaches the Fourth of July the same way she approaches life with humor, grat­it­ude and plenty of deli­cious food. "We love watch­ing the fire­works," she tells Woman's World. "They do a big show at a nearby yacht club, and we'll...

04/06/2025

Giant Double Cheeseburger Pizza

Recipe:

Ingredients:

For the "Crusts":

4 lbs ground beef

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 eggs, lightly beaten

1 cup breadcrumbs (optional, for a firmer base)

For the "Burger" Layers:

2 lbs ground beef, cooked and crumbled

1 cup chopped onion, sautéed

Optional: Sliced pickles, shredded lettuce, diced tomatoes

For the "Cheese" Layers:

16-24 slices cheddar cheese (or your favorite burger cheese)

2 cups shredded mozzarella cheese

For the "Sauce" Layers:

1 cup ketchup

1/2 cup mustard

4 tablespoons mayonnaise

2 tablespoons relish (optional)

For the "Pizza" Topping:

1 cup pizza sauce or marinara sauce

8-12 oz pepperoni slices

Instructions:

Prepare the "Crusts":

Preheat oven to 375°F (190°C).

In a large bowl, combine the ground beef, salt, pepper, garlic powder, onion powder, and eggs. If using, add breadcrumbs. Mix well.

Divide the meat mixture in half. Press each half evenly into the bottom of two large, greased pizza pans or baking sheets to form two thick, round "crusts."

Bake for 20-25 minutes, or until the meat is cooked through. Carefully drain any excess grease from both "crusts."

Assemble the First "Burger Pizza":

Spread half of the cooked and crumbled ground beef evenly over one of the baked meat "crusts."

Sprinkle half of the sautéed onions over the beef.

If desired, add half of the sliced pickles, shredded lettuce, and diced tomatoes.

Arrange half of the cheddar cheese slices evenly over the "burger" layer.

Spread half of the ketchup-mustard-mayonnaise-relish mixture evenly over the cheese.

Top with half of the pizza sauce or marinara sauce.

Sprinkle half of the mozzarella cheese over the pizza sauce.

Arrange half of the pepperoni slices on top.

Assemble the Second "Burger Pizza":

Repeat the layering process from step 2 on the second baked meat "crust."

Stack the Pizzas:

Carefully place one assembled "burger pizza" on top of the other.

Bake the Stacked Pizza:

Return the stacked pizza to the oven and bake for another 20-30 minutes, or until the mozzarella cheese on top is melted, bubbly, and lightly browned, and the entire creation is heated through.

Serve:

Let the giant double cheeseburger pizza cool slightly before slicing and serving. This will be a very substantial and messy dish!

Tips and Variations:

Crust Thickness: Adjust the amount of ground beef for thinner or thicker "crusts."

Burger Toppings: Customize the burger layers with your favorite burger toppings.

Cheese: Feel free to use other burger cheeses like provolone or Swiss.

Sauce: Adjust the ratios of the burger sauce ingredients to your preference or use your favorite burger sauce.

Pizza Toppings: You can add other pizza toppings along with the pepperoni on the top layer.

Presentation: This is an extreme dish best suited for sharing!

Enjoy your incredibly indulgent Giant Double Cheeseburger Pizza!

21/05/2025

https://www.facebook.com/share/r/1DstiHkDhp/

09/05/2025

This Is Not A Drill: Starbucks Has Free Cold Foam All Week & A Brand-New Flavor
There's one catch.

By Megan Schaltegger

Starbucks has gone and really done it this time—in the best way. The Seattle-based coffee giant not only introduced an all-new cold foam flavor that's making our mouths water (wait for it...Brown Sugar), but it's celebrating the launch with freebies for the rest of the week.

Between Wednesday, May 7, and Sunday, May 11, rewards members can add cold foam to any of their iced drinks without an additional charge—meaning it's free. Now, you will have to sign up for the rewards program (if you haven't already) to take advantage of Starbucks's Cold Foam Days celebration, but the good news is that it's super easy. Just create a free account and start receiving the perks.

You'll score more than just the cold foam, too. There are freebies for your birthday and when you redeem stars, which are earned with every $1 spent. Downloading the app and signing up also just makes day-to-day pickups that much easier. You can order ahead, save your favorite beverages, and pay with your phone.

I’m A Cortado Connoisseur—Here's My Review Of Starbucks's Version
If you're still wondering about the free cold foam, or more specifically, the free Brown Sugar Cold Foam, let me fill you in on the new flavor. According to Starbucks, the new flavor "offers a light and silky texture with a caramel-like sweetness and pairs perfectly with Cold Brew, Iced Chai, or Iced Flat White."

Of course, if you're not a brown sugar fan or just can't stray from your go-to order, there are plenty of other free cold foam flavors: Vanilla Sweet Cream, Chocolate Cream, Matcha Cream, and Salted Caramel Cream, as well as seasonal and limited-time offerings like the Lavender Cream and Cherry Cream.

While you're at it, you might as well try the new spring secret menu, which features one seasonal cold foam in particular. There's the Iced Mocha topped with Cherry Sweet Cream, an Iced Matcha Latte with the same Cherry Cream Cold Foam, and Vanilla Sweet Cream Cold Brew with Cherry Cream Cold Foam. See you in the Starbucks line.

Megan Schaltegger
Freelance Writer
Megan Schaltegger is an NYC-based writer. She loves strong coffee, eating her way through the Manhattan food scene, and her dog, Murray. She promises not to talk about herself in third person IRL.

RUNNING to the drive-thru.

30/04/2025

https://www.yahoo.com/lifestyle/omaha-steaks-launching-burgers-try-160000238.html

They were 18 months in the making.

05/04/2025

01/04/2025

10/03/2025

Why is it called a ‘New York’ strip steak, anyway?
Michael Bartiromo

(NEXSTAR) – The cut of beef known as the strip steak goes by a number of different names, including the ambassador steak, the club steak, or sometimes the Kansas City steak, to name a few. But it’s probably best known as a New York strip steak, as seen on restaurant menus from the Empire State to Texas to Wyoming and beyond.

But what does the steak itself have to do with New York?

While no official etymology appears to exist, it’s generally believed that the strip steak — a cut from the loin of the animal — gained popularity after becoming a staple at steakhouses in New York City. Delmonico’s, a Manhattan institution that traces its history back to 1837, was also a popular spot for the steak, which was sometimes referred to as a “Delmonico” cut.

“The New York Strip Steak gained popularity at Delmonico’s and other restaurants in NYC — prime cuts of beef, such as strip and ribeye, were referred to as Delmonico Steak,” Dennis Turcinovic, the owner and managing partner of Delmonico’s, said in a statement shared with Nexstar.

Turcinovic also claimed Demonico’s “pioneered” these specific cuts of steak.

Other sources, like the culinary site Chowhound and even the folks at Omaha Steaks have shared similar stories about the origin of the “New York strip steak.”

As of late, however, the name “New York strip steak” hasn’t been sitting so well with Texas’ Lieutenant Governor Dan Patrick, who is seeking support to change its name to the “Texas strip” in the Lone Star State.

“The Texas Senate will file a concurrent resolution to officially change the name of the New York Strip to the ‘Texas Strip’ in the Lone Star State,” Patrick tweeted on Feb. 28. “We ask restaurants to change the name of this strip of meat the next time they reprint their menus, and grocery stores to do the same. We want this to catch on across the country and around the globe.”

Patrick claimed that the change was warranted due to the size of the Texas beef industry (it produces the most cattle of any state), though his argument came with a hefty side of politics: “Liberal New York shouldn’t get the credit for our hard-working ranchers,” he wrote, before adding that he’d one day love to take a trip “across the Gulf of America” to eat a “Texas Strip.”

As of March, many restaurants in the Texas capital, as well as those in Houston, Dallas, and San Antonio, retained the name “New York strip” on their menus, at least online.

A representative for Lt. Gov. Patrick’s office did not respond to a request for additional comment on any steps he’s taking concerning the resolution. A spokesperson for the Texas Restaurant Association told Nexstar they had no comment on the matter. (Similar restaurant associations in Missouri and Kansas were also not immediately available to share their comments on the possible glossing-over of the “Kansas City steak” moniker.)

Carl Ray Polk Jr., the president of the Texas & Southwestern Cattle Raisers Association, told Nexstar that they “appreciate” the recognition, but suggested that the organization had more pressing issues for the state government.

“While we celebrate this well-deserved spotlight on Texas beef, we also know it takes sound policy to ensure ranchers can continue raising it,” Polk said. “That’s why Texas & Southwestern Cattle Raisers Association advocates not just to promote our product, but to protect private property rights and ensure only real beef — not cell-cultured substitutes — carries the label our ranchers have worked generations to earn.”

Until (and if) any resolutions concerning the “Texas strip” are passed, Texans will simply have to console themselves with their Texas toasts, their Texas ribeyes, their Texas teas, and their Texas Roadhouse restaurants (the latter of which was not headquartered in, or founded, in Texas).

Dennis Turcinovic of Delmonico’s, meanwhile, doesn’t believe any resolution to rename the New York strip steak would make much difference, either.

“The name pays homage to a culinary tradition that dates back to the 1800s,” Turcinovic said. “You can change the name to whatever you want, but there’s a genuine history behind these steaks that we will continue to honor.”

What does this cut of meat have to do with New York?