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To: [email protected]
Date: Tue, 28 Oct 2025 20:35:51 GMT
Subject: 0maha-Steaks: Only 500 Remain - SampIer Is Yours - Get It Today
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Steer Selections:
Chuck includes roasts and steaks such as chuck roast and flat iron steak.
Rib houses ribeye steak and short ribs.
Loin splits into porterhouse and sirloin steaks.
Round contains round steak and rump roast.
Flank features flank and skirt steaks.
Brisket is a cut from the cow's chest.
Shank, from the leg, is often stewed or ground.
Specialty Selections:
Tenderloin: Known for its tenderness, used in filet mignon.
Porterhouse: T-bone with a tenderloin portion.
T-bone: Separates tenderloin and strip steak.
Skirt steak: A cut from the plate section.
Sirloin: A well-marbled rear cut.
Rump: From the round primal, ideal for roasts.
Short ribs: Rib bones with ample meat.
Flanken ribs: Short ribs cut across the bone, popular in Korean dishes.
Omaha Steaks
America's Premier Butcher
Savor a Gourmet Steak Sampler Compliments of Us
With grocery prices fluctuating, Omaha Steaks is excited to offer 500 exclusive boxes, each packed with premium value, originally priced over $600 – all at N0 C0ST to you!
Get 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.
Your Box Includes
4 Filet Mignons
4 Ribeyes
4 New York Strips
6 Top Sirloins
Limit one sampler per household. This offer is valid until tomorrow.
Omaha Steaks International, Inc.
Cooking is an art and sometimes when I notice that my meal has tiny leftovers, I wonder if my guests are truly satisfied even if they don't express it. Likewise, if I am served a dish I don't favor, I refrain from critiquing it. It's
out of respect for the person who put effort into preparing it.
There was a woman I knew who was notorious for her cooking mishaps! She passed away last spring, and I don't mean to speak ill of her, but her cooking was memorable for all the wrong reasons. Her pasta was often so overdone that it po
sed no choking hazard even for a baby. Her baked chicken was left in the oven for hours at regular temperatures. Cabbage came out so watery that the plate turned into a soup bowl! And rice Well, it was closer to porridge than anything else.
Most of my friends readily admit when they're not confident in their cooking abilities and ask for help. In my friend circle, we each have our culinary strengths and shortcomings, and we lend support when needed.
If I'm not close to the person, my actions might convey my opinion – I won't eat something I don't enjoy. In a dining scenario where feedback is requested, I might gently point out my concerns or just leave it unsaid if it's a minor
dining experience.
Thank You.
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