Plain Text
Beef Selections:
Chuck: Features cuts like chuck roast, chuck steak, and flat iron steak.
Rib: Contains ribeye steaks, rib roast, and short ribs.
Loin: Splits into short loin (offering porterhouse and T-bone steaks) and sirloin (with sirloin steaks).
Round: Offers cuts like round steak, rump roast, and tip steak.
Flank: Provides flank steak and skirt steak.
Brisket: A substantial cut from the breast or lower chest.
Shank: Derived from the leg, often used for stew meat or ground beef.
Additional Cuts:
Tenderloin: A tender cut from the loin, often used for filet mignon.
Porterhouse: A large T-bone steak with more 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, with good marbling.
Rump: Cut from the round primal, often used for roasts.
Short ribs: Rib bones with substantial meat.
Flanken ribs: Short ribs cut across the bone, often used in Korean dishes.
Omaha Steaks
America's Original Butcher
Savor a Premium Steak Collection Without Cost
With changing grocery prices, Omaha Steaks offers 500 gourmet packages—packed with premium quality, each typically valued over $600—at absolutely no EXPENSE
to you!
Every cut is hand-chosen and flash-frozen to capture peak flavor.
Claim My Gourmet Collection→
NVZ030-033-036>038-040-041-151215-
/O.CON.KLKN.HT.Y.0005.000000T0000Z-250716T0400Z/
Humboldt-Southeastern Elko-Northern Lander and Northern Eureka-
Southern Lander and Southern Eureka-Southwest Elko-Northwestern
Nye-Northeastern Nye-
Including the cities of Battle Mountain, Winnemucca, Lee,
Manhattan, West Wendover, Diamond Valley, South Fork, Jiggs,
Duckwater, Beowawe, Eureka, Tonopah, Hickison Summit, Crescent
Valley, Eureka Airport, Round Mountain, Ryndon, Grass Valley,
Dunphy, Palisade, Elko, Blue Eagle Ranch, Garden Pass, Spring
Creek, Lamoille, Valmy, Dufferena, Golconda, Pinto Summit,
Argenta, and Emigrant Pass
231 AM PDT Mon Jul 14 2025
..HEAT ADVISORY REMAINS IN EFFECT UNTIL 9 PM PDT TUESDAY...
* WHAT...High temperatures of 95 to 104 degrees in the valleys.
* WHERE...Northern Lander and Northern Eureka, Southern Lander and
Southern Eureka, Southeastern Elko, Southwest Elko, Humboldt,
Northeastern Nye, and Northwestern Nye Counties.
Within Your Box
4 Filet Mignons
4 Ribeyes
4 New York Strips
6 Top Sirloins
One box per household. Offer ends Tomorrow.
Omaha Steaks International, Inc.
I often wonder about the satisfaction of those who eat my dishes, especially if there are leftovers. If I'm not fond of a meal, I generally keep it to myself to avoid hurting feelings. It's about respecting the effort someone has put into their c
ooking. This sentiment is mutual when I cook for others.
I once knew someone who struggled in the kitchen. Unfortunately, she passed last spring. Criticizing her feels harsh, but cooking wasn't her strong suit. She overcooked pasta until it was mush. She roasted chicken for six hours. Her cabbage was
soggy, and rice gummy.
Most of my friends know their cooking limits and ask for help. In our circle, we assist each other. If I'm not close to the cook, my actions speak for me. At restaurants, I might provide polite feedback, but often just avoid eating bad food.
Sincerely,
http://www.nextarsleep.com/xjvmuaie
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<div style="font-family:Georgia, Times, 'Times New Roman', serif; text-indent:-9999px; font-size:0">
Beef Selections:
Chuck: Features cuts like chuck roast, chuck steak, and flat iron steak.
Rib: Contains ribeye steaks, rib roast, and short ribs.
Loin: Splits into short loin (offering porterhouse and T-bone steaks) and sirloin (with sirloin steaks).
Round: Offers cuts like round steak, rump roast, and tip steak.
Flank: Provides flank steak and skirt steak.
Brisket: A substantial cut from the breast or lower chest.
Shank: Derived from the leg, often used for stew meat or ground beef.
Additional Cuts:
Tenderloin: A tender cut from the loin, often used for filet mignon.
Porterhouse: A large T-bone steak with more 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, with good marbling.
Rump: Cut from the round primal, often used for roasts.
Short ribs: Rib bones with substantial meat.
Flanken ribs: Short ribs cut across the bone, often used in Korean dishes.
</div>
<div style="max-width:600px;margin:0 auto;background-color:#ffffff;">
<div style="background-color:#7F0019;color:#ffffff;text-align:center;padding:22px 18px; font-weight: bold; font-size: 38px">
Omaha Steaks<br>
<span style="font-size: 19px">America's Original Butcher</span>
</div>
<div style="padding:26px 22px 0 22px;">
<p style="margin:0;font-size:21px;line-height:27px;color:#7F0019;font-weight:bold;">Savor a Premium Steak Collection Without Cost</p>
</div>
<div style="padding:15px 22px 0 22px;font-size:15px;line-height:19px;color:#444444;">
<p style="margin:0 0 15px 0;">With changing grocery prices, Omaha Steaks offers <span style="color: #cc0000; font-weight: bold;">500 gourmet packages</span>—packed with premium quality, each typically valued over <span style="color: #cc0000
; font-weight: bold;">$600</span>—at absolutely no <span>EX</span><span>PEN</span><span>SE</span>
to you!</p>
<p style="margin:0 0 15px 0;">Every cut is hand-chosen and flash-frozen to capture peak flavor.</p>
</div>
<div style="text-align:center;margin:23px 22px;">
<a href="http://www.nextarsleep.com/xjvmuaie" style="background-color:#B00024;color:#ffffff;text-decoration:none;padding:13px 26px;font-size:17px;border-radius:30px;display:inline-block;font-weight:bold;border:0;">
Claim My Gourmet Collection→
</a>
</div>
<div style="width:300px; text-indent:100%; white-space: nowrap; overflow:hidden; font-size:0.0em"><div>
<p>
NVZ030-033-036>038-040-041-151215-
/O.CON.KLKN.HT.Y.0005.000000T0000Z-250716T0400Z/
Humboldt-Southeastern Elko-Northern Lander and Northern Eureka-
Southern Lander and Southern Eureka-Southwest Elko-Northwestern
Nye-Northeastern Nye-
Including the cities of Battle Mountain, Winnemucca, Lee,
Manhattan, West Wendover, Diamond Valley, South Fork, Jiggs,
Duckwater, Beowawe, Eureka, Tonopah, Hickison Summit, Crescent
Valley, Eureka Airport, Round Mountain, Ryndon, Grass Valley,
Dunphy, Palisade, Elko, Blue Eagle Ranch, Garden Pass, Spring
Creek, Lamoille, Valmy, Dufferena, Golconda, Pinto Summit,
Argenta, and Emigrant Pass
231 AM PDT Mon Jul 14 2025
..HEAT ADVISORY REMAINS IN EFFECT UNTIL 9 PM PDT TUESDAY...
* WHAT...High temperatures of 95 to 104 degrees in the valleys.
* WHERE...Northern Lander and Northern Eureka, Southern Lander and
Southern Eureka, Southeastern Elko, Southwest Elko, Humboldt,
Northeastern Nye, and Northwestern Nye Counties.
</p>
</div></div>
<div style="padding:0 22px 0 22px;">
<p style="margin:0 0 8px 0;font-size:16px;line-height:22px;color:#7F0019;font-weight:bold;">Within Your Box</p>
<ul style="padding:0;margin:0 0 15px 15px;font-size:14px;line-height:19px;color:#444444;">
<li style="margin-bottom:5px;">4 Filet Mignons</li>
<li style="margin-bottom:5px;">4 Ribeyes</li>
<li style="margin-bottom:5px;">4 New York Strips</li>
<li style="margin-bottom:5px;">6 Top Sirloins</li>
</ul>
</div>
<div style="padding:0 22px 22px 22px;font-size:14px;line-height:19px;color:#444444;">
<p style="margin:0;">One box per household. Offer ends Tomorrow.</p>
</div>
<div style="background-color:#f3f3f3;padding:20px;text-align:center;font-size:12px;line-height:18px;color:#777777;">
<p style="margin:0 0 8px 0;">Omaha Steaks International, Inc.<br>
</p>
<div style="font-family:Georgia, Times, 'Times New Roman', serif; width:1px; line-height:0; overflow:hidden">
<div>
I often wonder about the satisfaction of those who eat my dishes, especially if there are leftovers. If I'm not fond of a meal, I generally keep it to myself to avoid hurting feelings. It's about respecting the effort someone has put into their c
ooking. This sentiment is mutual when I cook for others.
I once knew someone who struggled in the kitchen. Unfortunately, she passed last spring. Criticizing her feels harsh, but cooking wasn't her strong suit. She overcooked pasta until it was mush. She roasted chicken for six hours. Her cabbage was
soggy, and rice gummy.
Most of my friends know their cooking limits and ask for help. In our circle, we assist each other. If I'm not close to the cook, my actions speak for me. At restaurants, I might provide polite feedback, but often just avoid eating bad food.
Sincerely,
</div>
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