The Beef that Tastes Good!

Congratulations, you’ve demonstrated the good taste to want to learn more about the beef that Tastes Good! Nebraska’s Finest Beef. We have become experts at the most important yet frequently overlooked characteristic of a tasty beef steak experience. Proper ageing of the beef.

Is this Angus?

This is a non-breed specific program. At the level of all USDA Choice steaks, where the marbling is rich, the final tenderness and deep concentration of flavor has almost everything to do with the exact control of the aging variables and very little to do with the color of the original animal. Our stringent controls over the original product and the aging process ensure that, as the natural enzymes break down the protein chains, the meat achieves the maximum intensity of flavor at the peek of tenderness. With Nebraska’s Finest Beef you’ll always get a delicious steak and never get a mouth feel that is short-aged and tough or long-aged and spongy.

Our beef is wet aged.

According to 2004 consumer research from the University of Nebraska, most consumers value wet-aged over dry aged steaks. Dry ageing, which is expensive and requires additional storage time, and yield loss, also produces a unique flavor profile which was not valued as highly by consumers as the same cut wet aged.

We tightly control the variables.

Our unique partnership with our processor ensures careful compliance with our aging specifications. Each cut is specifically aged to its own unique schedule to ensure it is flash frozen at the moment of maximum flavor intensity and peek tenderness. During the aging process the temperature is carefully controlled to perfectly manage the aging process.

Don’t Cut Steaks, Cut Waste!

Cutting your own steaks to save money is like swimming to Europe to save money. Sure, it might work for a butcher who has a place to dispose of all that scrap. But you could spend an hour breaking down a top sirloin and end up with only 4 of the 10 ounce steaks you menu. The other pieces become stew meat or end up on your nacho tray, while the 2 or three pounds of fat you throw away are pretty expensive at $3 or $4 pound.

Manage your profits.

We manage our purchasing to take advantage of market fluctuations and that gets you off the “price roller-coaster”. Your inventory costs and your menu prices both become easier to control. We not only reduce your purchasing variables, but Nebraska’s Finest Beef steak goes straight from the package to your grill. Every ounce of that precious beef lands on the table and none of it ends up in the trash. Click HERE to examine a Detailed Cutting Test.

Never cheat again.

If you have ever cut your own steaks then you know what “cheating” means. You’ve been busier than expected and you’re running out of steaks, now you need to break down a primal before it has fully finished aging process, you can probably get away with it, but if you fail, there’s no telling how much future business disappointed customers could cost you. Flash Frozen Nebraska’s Finest Beef comes from the freezer in the exact state it was in the day it reached it’s maximum flavor intensity and peak tenderness. There is no reason to run short of perfect steaks, and no reason to ever have to cheat again.

Pre-cut, and properly aged Nebraska’s Finest Beef steaks could save you more than you thought. Actual Cutting Tests beginning with NAMP specified primals illustrates a significant loss of product that can actully be delivered to the table escalating the net cost per steak sometimes beyond profitability without significant menu price increases. These cutting tests show actual yields. These are functional spreadsheets. If you’re cutting your own steaks we encourage you to compare your actual net cost per steak, don’t forget to add-in the cost of labor.

• Cutting Ribeyes vs NFB Pre Cut Steaks.xls
• Cutting Sirloin Butt NFB Pre Cut Steaks.xls
• Cutting Strips vs NFB Pre Cut Steaks.xls
• Cutting Tenderloin vs NFB Pre Cut Staks.xls

Program Information Sheet

Click here to download the Nebraska's Finest Beef Program Information Sheet