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Fillet mignon being trimmed and cut into 6 oz. pieces in the main cutting room of Omaha Steaks, a 99-year-old, family-owned boutique meat processor/trimmer/packager. These steaks are sold for $22 each and shipped in insulated containers with dry ice to keep the meat frozen in transit. With over 3 million customers, Omaha Steaks is the largest user of dry ice in the USA.

They primarily sell beef (95%) but also work with seafood, pork and bison, selling most of their meats directly to consumers (only 5% is business to business). They sell only American beef, mostly grain-fed in feedlots, but also service the 1% who prefer grass-fed cattle. They get their premium beef in boxes from large slaughterhouses (JBS/Cargill/etc.).

Filename
STNMTZ_20160817_07428.tif
Copyright
©2016 George Steinmetz
Image Size
5760x3840 / 63.3MB
Contained in galleries
21st Century Agriculture
Fillet mignon being trimmed and cut into 6 oz. pieces in the main cutting room of Omaha Steaks, a 99-year-old, family-owned boutique meat processor/trimmer/packager. These steaks are sold for $22 each and shipped in insulated containers with dry ice to keep the meat frozen in transit. With over 3 million customers, Omaha Steaks is the largest user of dry ice in the USA.<br /> <br /> They primarily sell beef (95%) but also work with seafood, pork and bison, selling most of their meats directly to consumers (only 5% is business to business). They sell only American beef, mostly grain-fed in feedlots, but also service the 1% who prefer grass-fed cattle. They get their premium beef in boxes from large slaughterhouses (JBS/Cargill/etc.).

All images ©George Steinmetz. Please contact us for usage.