I looked at the Omaha Steaks thing a while back, then decided to pass. More due to how stupid expensive they were. IF you know what you're doing, you can get [quality] primal cuts (fairly easily) and make a lot better steaks, and roasts, for significantly less $$.
Prime example: Every Jewish holiday we have a roast beef for dinner. After a few holidays trying different cuts, we ended up on a tenderloin roast. Of course, since I'm not a mouth breather, and know how to use a knife, I get the whole tenderloin, trim it up, cut the roast out of it, season and put it in to cook (with a probe in it so we know when it's done). We get the Black Angus tenderloin, since it has the best flavor (IOO) and you can usually get it on sale for a bit less close enough to the time where we need it ($10.99/#, regular price is $12.99/#). Still makes for a ~$90-$100 piece of meat for just one meal for 6-8. I usually end up getting a piece that's at least 7-1/2# to over 8# when I pick one up. I am rather selective on this since I need to get the roast out of it, plus some steaks before the rest goes to be ground and used in something else. Such as chili, a marinara sauce, or whatever else I decide to use it in.
I've also gotten whole boneless ribeye primal cuts before, made steaks, vacuum packed and then froze them before. The place I used to go for that, when I lived close enough, had a price per pound of about half of what you would pay at the grocery store.
If you know which side of the blade is sharp, have sharp knives, have more than a few living brain cells left, you can learn how to do that too. There's plenty of information out there to show you how. I've been doing it for so many decades that I cannot recall where I found the information. It was probably something my father showed me many years back (he's been gone for over 20 years now). Biggest thing you need to do is remove any of the "silver skin" on the meat. Once that's done, trim a good amount of the fat off (depending on the cut) and you're GtG.
Also, keep in mind that meats in the "cryo-bag" keep for a long time in the fridge without issue. The last piece I picked up was in the fridge for at least 3 weeks before it was converted into a meal. I even left the remains in the fridge (in a ziplock bag) for about a week before finally making steaks and such from what remained (did that last night).
![[thinking]](/xen/styles/default/xenforo/smilies.vb/010.gif "Thinking [thinking]")
