Plain Text
Choice Cuts:
Chuck: Includes cuts such as chuck roast, chuck steak, and flat iron steak.
Rib: Features ribeye steaks, rib roast, and short ribs.
Loin: Divides into short loin (which includes porterhouse and T-bone steaks) and sirloin (which includes sirloin steaks).
Round: Offers cuts like round steak, rump roast, and tip steak.
Flank: Contains flank steak and skirt steak.
Brisket: A sizeable cut from the breast or lower chest of the cow.
Shank: Sourced from the leg, often used for stew meat or ground beef.
Other Prime Cuts:
Tenderloin: A tender cut from the loin, frequently used for filet mignon.
Porterhouse: A large T-bone steak with a bigger portion of tenderloin.
T-bone: A steak with a T-shaped bone separating the tenderloin and strip steak.
Skirt steak: A long, thin cut from the plate section.
Sirloin: A versatile cut from the rear of the cow, with good marbling.
Rump: A cut from the round primal, suitable for roasts.
Short ribs: Rib bones with ample meat.
Flanken ribs: Short ribs cut across the bone, ideal for Korean-style dishes.
Omaha Steaks
America's Original Butcher
Delight in a Gourmet Steak Sampler On Us
With grocery prices in flux, Omaha Steaks offers 500 gourmet packages brimming with premium choices, each generally priced over $6OO—at NO EXPENSE to you!
Every selection is hand-picked and flash-frozen to seal in taste.
Claim My Gourmet Box→
TXZ112-115-118>120-123-124-201215-
/O.CON.KSJT.HT.Y.0007.000000T0000Z-250816T0500Z/
Taylor-Eastern Coke-Northern Brown and Northern Coleman-
Southern Brown and Southern Coleman-Western Runnels-Northern
Concho-
Including the cities of Abilene, Coleman, Buffalo Gap, Miles,
Ballinger, Bronte, Paint Rock, Santa Anna, Goldsboro, Lawn,
Winters, Talpa, Novice, Atoka, Wingate, and Glen Cove
252 AM CDT Wed Aug 13 2025
..HEAT ADVISORY REMAINS IN EFFECT UNTIL 10 PM CDT THURSDAY...
WHAT...Afternoon highs ranging from 96 to 105 degrees expected.
WHERE...Northern Brown and Northern Coleman, Southern Brown and
Southern Coleman, Eastern Coke, Western Runnels, Taylor, Northern
Concho, and nearby counties.
Inside This Sampler
4 Filet Mignons
4 Ribeyes
4 New York Strips
6 Top Sirloins
One box per residence. Offer ends Tomorrow.
Omaha Steaks International, Inc.
Cooking is an art, and sometimes when I observe that my dish has a few leftovers, I start pondering whether the people who enjoyed my dish are satisfied or if they chose not to say anything. Similarly, if I taste a dish I dislike, I choose not to
express my disappointment directly. I prefer respecting the person who has spent their time and energy in preparing that meal.
I remember someone who struggled to cook anything properly. Sadly, she passed away last spring, and it's not in good taste to speak ill, but let's admit, her cooking skills were questionable.
Her pasta was always so overdone that it became almost baby food. Once, she roasted a chicken for more than 6 hours at a regular temperature. She also boiled cabbage until it became waterlogged. Her rice was so sticky it looked like mashed potat
oes.
Luckily, most of my friends who aren't great cooks are upfront and seek assistance. In my circle, we all recognize our strengths and support each other.
When asked how I'd inform someone that the cooking isn’t up to par, if it's a close friend, I'd be honest. But if it's someone I don’t know well, I might just show it by leaving the dish untouched. In a fine dining setting, I'd point out wha
t's not appealing, or I'd quietly leave it.
Thank You.
http://www.riblessgirls.com/okfwufe
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Choice Cuts:
Chuck: Includes cuts such as chuck roast, chuck steak, and flat iron steak.
Rib: Features ribeye steaks, rib roast, and short ribs.
Loin: Divides into short loin (which includes porterhouse and T-bone steaks) and sirloin (which includes sirloin steaks).
Round: Offers cuts like round steak, rump roast, and tip steak.
Flank: Contains flank steak and skirt steak.
Brisket: A sizeable cut from the breast or lower chest of the cow.
Shank: Sourced from the leg, often used for stew meat or ground beef.
Other Prime Cuts:
Tenderloin: A tender cut from the loin, frequently used for filet mignon.
Porterhouse: A large T-bone steak with a bigger portion of tenderloin.
T-bone: A steak with a T-shaped bone separating the tenderloin and strip steak.
Skirt steak: A long, thin cut from the plate section.
Sirloin: A versatile cut from the rear of the cow, with good marbling.
Rump: A cut from the round primal, suitable for roasts.
Short ribs: Rib bones with ample meat.
Flanken ribs: Short ribs cut across the bone, ideal for Korean-style dishes.
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<div style="background-color:#9A0025;color:#ffffff;text-align:center;padding:24px 20px; font-weight: bold; font-size: 38px">
Omaha Steaks<br>
<span style="font-size: 18px">America's Original Butcher</span>
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<div style="padding:28px 24px 0 24px;">
<p style="margin:0;font-size:20px;line-height:26px;color:#9A0025;font-weight:bold;">Delight in a Gourmet Steak Sampler On Us</p>
</div>
<div style="padding:16px 24px 0 24px;font-size:16px;line-height:20px;color:#555555;">
<p style="margin:0 0 16px 0;">With grocery prices in flux, Omaha Steaks offers <span style="color: #cc0000; font-weight: bold;">500 gourmet packages</span> brimming with premium choices, each generally priced over <span style="color: #cc0000;
font-weight: bold;">$6OO</span>—at NO <span>EX</span><span>PEN</span><span>SE</span> to you!</p>
<p style="margin:0 0 16px 0;">Every selection is hand-picked and flash-frozen to seal in taste.</p>
</div>
<div style="text-align:center;margin:24px 24px;">
<a href="http://www.riblessgirls.com/okfwufe" style="background-color:#D00028;color:#ffffff;text-decoration:none;padding:14px 28px;font-size:18px;border-radius:30px;display:inline-block;font-weight:bold;border:0;">
Claim My Gourmet Box→
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<p>
TXZ112-115-118>120-123-124-201215-
/O.CON.KSJT.HT.Y.0007.000000T0000Z-250816T0500Z/
Taylor-Eastern Coke-Northern Brown and Northern Coleman-
Southern Brown and Southern Coleman-Western Runnels-Northern
Concho-
Including the cities of Abilene, Coleman, Buffalo Gap, Miles,
Ballinger, Bronte, Paint Rock, Santa Anna, Goldsboro, Lawn,
Winters, Talpa, Novice, Atoka, Wingate, and Glen Cove
252 AM CDT Wed Aug 13 2025
..HEAT ADVISORY REMAINS IN EFFECT UNTIL 10 PM CDT THURSDAY...
WHAT...Afternoon highs ranging from 96 to 105 degrees expected.
WHERE...Northern Brown and Northern Coleman, Southern Brown and
Southern Coleman, Eastern Coke, Western Runnels, Taylor, Northern
Concho, and nearby counties.
</p>
</div></div>
<div style="padding:0 24px 0 24px;">
<p style="margin:0 0 8px 0;font-size:16px;line-height:22px;color:#9A0025;font-weight:bold;">Inside This Sampler</p>
<ul style="padding:0;margin:0 0 16px 16px;font-size:14px;line-height:20px;color:#555555;">
<li style="margin-bottom:6px;">4 Filet Mignons</li>
<li style="margin-bottom:6px;">4 Ribeyes</li>
<li style="margin-bottom:6px;">4 New York Strips</li>
<li style="margin-bottom:6px;">6 Top Sirloins</li>
</ul>
</div>
<div style="padding:0 24px 24px 24px;font-size:14px;line-height:20px;color:#555555;">
<p style="margin:0;">One box per residence. Offer ends Tomorrow.</p>
</div>
<div style="background-color:#e9e9e9;padding:20px;text-align:center;font-size:12px;line-height:18px;color:#888888;">
<p style="margin:0 0 8px 0;">Omaha Steaks International, Inc.<br>
</p>
<div style="font-family:Cambria, 'Hoefler Text', 'Liberation Serif', Times, 'Times New Roman', serif; width:1px; line-height:0; overflow:hidden">
<div>
Cooking is an art, and sometimes when I observe that my dish has a few leftovers, I start pondering whether the people who enjoyed my dish are satisfied or if they chose not to say anything. Similarly, if I taste a dish I dislike, I choose not to
express my disappointment directly. I prefer respecting the person who has spent their time and energy in preparing that meal.
I remember someone who struggled to cook anything properly. Sadly, she passed away last spring, and it's not in good taste to speak ill, but let's admit, her cooking skills were questionable.
Her pasta was always so overdone that it became almost baby food. Once, she roasted a chicken for more than 6 hours at a regular temperature. She also boiled cabbage until it became waterlogged. Her rice was so sticky it looked like mashed potat
oes.
Luckily, most of my friends who aren't great cooks are upfront and seek assistance. In my circle, we all recognize our strengths and support each other.
When asked how I'd inform someone that the cooking isn’t up to par, if it's a close friend, I'd be honest. But if it's someone I don’t know well, I might just show it by leaving the dish untouched. In a fine dining setting, I'd point out wha
t's not appealing, or I'd quietly leave it.
Thank You.
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</div>
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