The Boiler Room
Omaha, NE · American
Tier 3 · Menu claim only What the tiers mean
Wagyu from $100 on the menu we read
This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
Why it's listed
A fine dining room in Omaha's Old Market, built inside the boiler room of the 120 year old Bemis Bag Building, whose kitchen changes the menu with the season and credits its growers by name. Two of its large plates are Morgan Ranch American Wagyu from Burwell, Nebraska: a hanger steak at 62 and a private selection ribeye at 100. A wagyu steak tartare runs among the shared plates. Morgan Ranch appears again in the printed list of local grower and producer partners at the foot of the menu.
Authenticity flags
- The menu changes with the season and with what the kitchen can get, so the exact Wagyu cuts on the night you visit may not be the ones listed here.
- Only the hanger steak and the ribeye name their ranch. The wagyu steak tartare among the shared plates is listed without a source, so ask at the table if you want to know where that beef comes from.
Wagyu on the menu
- American
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Not listed
- American
- Brand / Prefecture
- Morgan Ranch Wagyu
- Grade
- Not listed
- Producer
- Morgan Ranch (Burwell, NE)
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| American | Not listed | Not listed | Not listed |
| American | Morgan Ranch Wagyu | Not listed | Morgan Ranch (Burwell, NE) |
Cuts named on the Wagyu menu
Read from this venue’s quoted evidence, so a listed cut may not be on tonight. What these cuts are
Sourced from
Evidence on file
“Large plates: "morgan ranch wagyu hanger steak* / cashew romesco, marinated wild rice, chimichurri, blistered cherry tomato, broccolini, demi-glace 62" and "morgan ranch wagyu private selection ribeye steak* 100".”
boilerroomomaha.com “Shared plates: "wagyu steak tartare* / lime emulsion, charred sweet corn, pickled poblano, red onion, cotija cheese, fried corn tortilla 24". This line names no producer.”
boilerroomomaha.com “Producer of record, in its own words: "seeking the unrivaled marbling and carcass quality of our Fullblood Wagyu genetics, we provide bulls that perform where it matters most". Its family page adds "In 1993 Morgans introduced one of America's first Wagyu herds into the country."”
morganranchinc.com
+2 more quotes on fileShow fewer
“Footer: "we proudly source local meats and produce whenever possible and would like to give special thanks to all of our local grower/producer partners: miller dohrmann farms, longwalk farms, omstead farms, lonetree farms, shadowbrook farms, flavor country farms, little mountain...”
boilerroomomaha.com “"Our menu is a reflection of the belief that all great food begins in the field and changes daily... What we present here is a sample menu only and is subject to changes based on availability." Hours block: "HOURS: 5:30-CLOSE / TUESDAY-SATURDAY, 1110 JONES ST, OMAHA, NE 68102".”
boilerroomomaha.com
Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.
Something wrong with this restaurant? Tell us
Common questions
- Does The Boiler Room serve real Wagyu?
- Its own current menu advertises Wagyu, and that claim was read directly on August 18, 2026. What the menu does not do is say which Wagyu: no prefecture, grade, breed status or producer is published, so the sourcing cannot be checked from outside. That is a gap in what is written down rather than a suggestion that anything is wrong with the beef, and plenty of kitchens buy carefully without printing the details.
- What kind of Wagyu does The Boiler Room serve?
- Its menu discloses American and Morgan Ranch Wagyu. Each of those is taken from the venue's own current materials rather than from a review or a listing site, and the evidence behind it is quoted further down this page.
- Why is The Boiler Room listed without a Wagyu badge?
- Because a badge here means the sourcing was checked, not that the food is good. This listing is published because the venue genuinely advertises Wagyu on its own current material, and it carries no badge because that material does not say which Wagyu. If the venue publishes the prefecture, grade, breed status or producer, the listing can move.