OMAHA BEEF STEAKS COME IN A VARIETY OF NAMES ATTRIBUTED TO THE CUT
I SAY OMAHA STEAKS BECAUSE A LOCAL MEAT PROCESSOR IS LOCATED HERE IN OMAHA, NE.

IN THE 1950'S OMAHA WAS THE

LARGEST STOCK YARDS IN THE US.
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NEW YORK STRIP, RIB EYE, SIRLOIN, ROUND STEAK, EVEN GROUND STEAK, IN BOTH SIRLOIN AND ROUND, AND THE LISTS GOES ON AND ON.
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MY LONG TIME FAVORITE IS RIB EYE. MY FAVORITE PLACE TO DINE OUT FOR RIB EYE IS BEVERLY'S, ATOP THE HARRAH'S HOTEL AND CASINO IN COUNCIL BLUFFS, IA. THEY SERVE IT WITH MUSHROOMS COVERING THE STEAK AND A SPECIAL HOUSE SALAD, AND OF COURSE THEY HAVE A FULL COMPLIMENT OF VEGETABLES AND APPETIZERS ON THE MENU.
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NEXT ON MY STEAK LIST IS THE NEW YORK STRIP. I ESPECIALLY LIKE THE TASTE AND THE TEXTURE OF THE MEAT. IT IS THE TYPE OF STEAK BECAUSE OF IT THICKNESS THAT RESTAURANTS HAVE A HARD TIME COMPLETELY RUINING. ORDERING A NEW YORK STRIP WHEN YOU DINE OUT IS USUALLY A GOOD CHOICE. I  ESPECIALLY LIKE TO PREPARE THEM MY SELF. READ MY REVIEW.
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WHEN YOU THINK OF SAUSAGE?
IF YOU HAVE A LOCAL MEAT MARKET THEY PROBABLY HAVE SOME GOOD HOMEMADE SAUSAGE. WHEN THE LOCAL BRAND IS NOT READILY AVAILABLE THERE IS ALWAYS JOHNSONVILLE BRAND, AVAILABLE ALMOST EVERYWHERE AT FINE FOODS STORES.

I RECOMMEND JOHNSONVILLE, JIM BAUDO

MEAT MAIN MENU