I just read a U.S.News & World Report article about irradiated food. There wasn't much in the article that was news to me, except for one tidbit - Omaha Steaks uses it, but only on their ground beef, not their steaks.
Let me just say something about Omaha Steaks. I buy my beef from a farmer; his name is Roger. Roger raises cows on a pasture for most of their lives, and then a few months before slaughter they're finished on a bit of grain, but mainly hay that's been doused with black strap molasses. I like Roger, but I pay him a lot of money for beef. I'm willing to do it, because I think Roger is on to something. I like that he plays music for his cows. I like that he doesn't use antibiotics unless absolutely necessary. I like that he doesn't inject his cows with any hormones, and that he supervises their slaughter.
It's worth a few bucks more to me. Quite a bit more, actually compared to supermarket prices. But Roger's beef is a steal compared to Omaha Steak prices.
I can't figure this out at all. Is it all USDA Prime? Doesn't appear to be. The 7 Points of Distinction only say that it is USDA inspected. Big deal - all beef sold to the public is.
Is it all dry aged? No, it's "Naturally Aged". I don't know what that means. How long? Wet or dry aged? That could rally mean just about anything.
So I haven't exactly been in a big hurry to buy myself some Omaha Beef, but this was still quite a shock to me; they're ridiculous, but they've been around awhile and are certainly what I'd consider to be a 'mainstream' supplier. What's odd though is that the on-line catalog doesn't mention it. There's a DPF catalog that does. I think it's slightly shady.