Omaha Steaks: Focus on Fulfillment

A Cut Above

Since its inception in 1917, Omaha Steaks has aged all of its own beef cuts. While this now serves as a business differentiator, back then it simply was a tradition carried from Latvia by the company’s founders.

According to Simon, the process of aging involves holding meat in a cooler set at precisely 28 degrees for three to four weeks, allowing its natural enzymes to break down the meat’s connective tissue, and giving it a more tender texture and robust flavor. Though aging separates Omaha Steaks’ cuts from those in a grocer’s freezer, it also slows down the production process.