Omaha Steaks Barbecue Product Review – Another Great Grilling Adventure

BY: Richard Wachtel
Published: July 24, 2011


This is a Special Sunday Barbecue Product Review. Yes you heard us right we are moving away from our normal grilling adventures and doing a barbecue product review this Sunday! For this barbecue product review, we are going to be reviewing some Filet Migons, Gourmet Franks in a Blanket and Cheesecake from the great folks from Omaha Steaks. Like we do with every barbecue product review, we are going to give some background on the company.

Grilling with Rich with the Final Product

Omaha Steaks, a fifth-generation, family-owned company, sells beef and “gourmet” food. The company originated in 1917, when father and son, J.J. and B.A. Simon, Jewish immigrants from Riga, Latvia, founded The Table Supply Meat Company, a small custom butcher shop in Omaha, Nebraska. The original company sold beef to restaurants, hotels and grocers. B.A.’s son, Lester Simon, joined the company in 1929 and is credited with introducing Omaha Steaks to the nation, when he persuaded Union Pacific Railroad to begin serving them in the dining cars of their transcontinental trains in the 1940s. Train passengers who enjoyed Omaha Steaks in Union Pacific’s dining cars prompted the company to launch its first mail order ventures – magazine ads and direct mail flyers – in 1952. Innovations in the late 1950s and early 1960s including direct parcel shipping, polystyrene shipping coolers and vacuum packaging helped the business increase sales. The first Omaha Steaks catalogs were printed in 1963, accompanied by an expanded product line that included seafood, pork, poultry, side dishes, appetizers and desserts. In 1966, the company built a new plant facility and changed the official name to Omaha Steaks. During the 1970s, a call center was opened for telephone ordering and later made mail order history by introducing a toll-free service line to assist customers. Retail stores were added to the mix in 1976.

Grilling with Rich Trying "Pigs in a Blanket"

Now that we got the history out of the way for Omaha Steaks its time for the review:

Franks in a Blanket: I want to start off by saying that I LOVE Franks in a Blanket, or as I call them “Pigs in a Blanket.” Anyways, I was really excited to try these and being that they were billed as “Gourmet Franks in a Blanket,” my expectations were extremely high and boy did Omaha Steaks live up to all these expectations. The puff pastry that acted as the blanket was extremely soft and puffy (is that even a word? haha) and to my surprise there was some nice mustard between the pastry and the frank, which added some great flavoring to the frank without having to add some mustard to both the Frank in the Blanket.

Filet Mignon: Filet mignon (French for “cute fillet” or “dainty fillet”) is a steak cut of beef taken from the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French it is called filet de bœuf; filet mignon, when found on a menu in France, generally refers to pork rather than beef. The fillet is the most tender cut of beef, and is the most expensive. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. With all this being said I was in for a treat when chopping down on this piece of meat! I did very little to the meat before throwing in onto my grill because I wanted to let “nature take over.” I cooked the meat to a nice medium so that it wasn’t completely dry and boy was I so happy to because the piece of meat was grilled perfectly and also tasted amazing! The juices were flowing nicely and overall the piece of meat was amazing!

Cheesecake: Being from New York, I have extremely high standards for Pizza, Bagels and Cheesecake. So Omaha Steaks had a high bar to climb. And Omaha steaks almost climbed the bar. The flavoring was great and it being that all you needed to do is defrost them, I really enjoyed the cheesecake. The only thing that I wish that the cheesecake had a full pie crust rather than just a crust at the bottom of the cake. But besides that minor aspect of the cheesecake it was really enjoyable to eat. Also, an additional item that I enjoyed was the actual amount of the cheesecake. It was a PERFECT amount of cheesecake for one individual serving! It was perfect to have during your outdoor Barbecue!

Omaha Steaks on the Grill

Overall Impressions: Going into this review, I had some high expectations for the Omaha steak company! I have always thought that Omaha steak was the top of the line in meat for your next outdoor grilling adventure. Not only did they meet my expectations they over passed it by leaps and bounds.  Everything that I tried turned out amazing! I would highly suggest going to their website and ordering today!

Did that Review get your taste buds working? You can get your own Omaha Steak and Gourmet Franks!

Check out the details below:

Giveaway package:

12 Gourmet Franks in a Blanket
4 (6 oz.) Filet Mignons

To win this awesome prize pack you must do the following:

Comment with the your favorite food you enjoy making in the summer months and please include some method for us to contact you in the comment (twitter or email).

  • You get 1 extra entry for following @grillingwrich on twitter – You must comment that you’re a follower.
  • You get 1 extra entry for following @OmahaSteaks on twitter – You must comment that you’re a follower.
  • You get 1 extra entry for tweeting about this contest (you can do this daily). Must contain the following information: @OmahaSteaks @grillingwrich– http://bit.ly/mXQZkx  and you must also comment with the link to your tweet.

For Example: I hear @grillingwrich loves @OmahaSteaks and I want to try it too – http://bit.ly/rsEncR

You will have until Friday July 29, 2011 at 12:00p.m. before we pick a winner!

Disclaimer: Thanks to Omaha Steaks for providing the prize for this giveaway. The Legal Disclaimer: This product was provided to me free from the great folks at Omaha Steaks and the opinions and statements within the post are wholly of Grilling with Rich dot com

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Richard Wachtel

Richard Wachtel

Editor and Chef and Founder at Grilling with Rich
Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website www.GrillingWithRich.com. Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, GrillingwithRich.com has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, Freinds Eat.com and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.
Richard Wachtel

@grillingwrich

Official Twitter account of Grilling with Rich: A Food blog and a place on the web to get your BBQ news; BBQ, BBQ recipes and BBQ products BBQ interviews
@Daroff agree, would like to see more about the plot of her Fmr colleague at the "company" miss West Wing for sure! - 5 hours ago
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