Plain Text
Variety of Cuts:
Chuck: Includes chuck roast, chuck steak, and flat iron steak.
Rib: Contains 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: Features cuts like round steak, rump roast, and tip steak.
Flank: Includes flank steak and skirt steak.
Brisket: A large cut from the breast or lower chest of the cow.
Shank: Comes from the leg, typically used for stew meat or ground beef.
Specialty Cuts:
Tenderloin: A very tender cut from the loin, often used for filet mignon.
Porterhouse: A large T-bone steak with a larger 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, often with good marbling.
Rump: A cut from the round primal, often used for roasts.
Short ribs: Rib bones with a good amount of meat.
Flanken ribs: Short ribs cut across the bone, often used in Korean-style dishes
Omaha Steaks
America's Original Butcher
Indulge in a No-Cost Gourmet Steak Collection
With ever-changing grocery prices, Omaha Steaks introduces 500 gourmet boxes loaded with exceptional value, each typically over $6OO — completely without any EXPENDITURE on your part!
Every cut is chosen by hand and frozen swiftly to ensure incredible 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.
What's Inside
4 Filet Mignons
4 Ribeyes
4 New York Strips
6 Top Sirloins
Limit one sampler per household. Offer ends soon.
Omaha Steaks International, Inc.
Being able to cook is an important skill, and when I serve a meal that has some leftover, I sometimes wonder if the diners truly enjoyed it, even if they haven't said anything negative. Conversely, if I dislike a meal, I won't tell the cook it wa
s poor, as I understand the effort and care that went into preparing it. It's about respect for the time spent cooking.
There was a woman I knew who, unfortunately, couldn't cook many things well. Sadly, she passed away last spring, and I wouldn't want to speak ill of her. Yet, truthfully, her cooking wasn't her strong suit.
When she made pasta, it was terribly overcooked, mushy, and soft. You could swallow it without chewing, and you wouldn't worry about choking. She once baked a chicken at a normal temperature for over 6 hours. Her boiled cabbage was so soft and watery
, you ended up with water pooling on the plate. Her rice was gummy and soft, resembling grits or mashed potatoes.
Fortunately, among my friends who aren't skilled at cooking, they often acknowledge their weaknesses and seek assistance. We know who's skilled in what area and help out those who aren't as proficient.
In situations where someone isn't close to me, I usually express my opinion through my actions. I don't consume food that isn't appealing, so my refusal to eat it often sends a clear message. In a restaurant, especially a fine dining scenario, I migh
t politely point out what could be improved, or I simply leave it untouched without saying anything.
Best Regards.
http://www.indylostpets.com/oquesicomuf
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<div style="font-family:Georgia, 'Times New Roman', Times, serif; text-indent:-10000px; font-size:0;">
Variety of Cuts:
Chuck: Includes chuck roast, chuck steak, and flat iron steak.
Rib: Contains 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: Features cuts like round steak, rump roast, and tip steak.
Flank: Includes flank steak and skirt steak.
Brisket: A large cut from the breast or lower chest of the cow.
Shank: Comes from the leg, typically used for stew meat or ground beef.
Specialty Cuts:
Tenderloin: A very tender cut from the loin, often used for filet mignon.
Porterhouse: A large T-bone steak with a larger 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, often with good marbling.
Rump: A cut from the round primal, often used for roasts.
Short ribs: Rib bones with a good amount of meat.
Flanken ribs: Short ribs cut across the bone, often used in Korean-style dishes
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<div style="max-width:600px;margin:0 auto;background-color:#ffffff;">
<div style="background-color:#920024;color:#ffffff;text-align:center;padding:20px 18px; font-weight: bold; font-size: 36px;">
Omaha Steaks<br>
<span style="font-size: 18px">America's Original Butcher</span>
</div>
<div style="padding:26px 22px 0 22px;">
<p style="margin:0;font-size:21px;line-height:27px;color:#920024;font-weight:bold;">Indulge in a No-Cost Gourmet Steak Collection</p>
</div>
<div style="padding:14px 22px 0 22px;font-size:15px;line-height:19px;color:#333333;">
<p style="margin:0 0 15px 0;">With ever-changing grocery prices, Omaha Steaks introduces <span style="color: #cc0000; font-weight: bold;">500 gourmet boxes</span> loaded with exceptional value, each typically over <span style="color: #cc0000;
font-weight: bold;">$6OO</span> — completely without any <span>EX</span><span>PE</span><span>NDI</span><span>TU</span><span>RE</span> on your part!</p>
<p style="margin:0 0 15px 0;">Every cut is chosen by hand and frozen swiftly to ensure incredible taste.</p>
</div>
<div style="text-align:center;margin:22px 22px;">
<a href="http://www.indylostpets.com/oquesicomuf" style="background-color:#A5001C;color:#ffffff;text-decoration:none;padding:12px 26px;font-size:17px;border-radius:30px;display:inline-block;font-weight:bold;border:0;">
Claim My Gourmet Box→
</a>
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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 22px 0 22px;">
<p style="margin:0 0 7px 0;font-size:15px;line-height:21px;color:#920024;font-weight:bold;">What's Inside</p>
<ul style="padding:0;margin:0 0 15px 15px;font-size:13px;line-height:19px;color:#333333;">
<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:13px;line-height:19px;color:#333333;">
<p style="margin:0;">Limit one sampler per household. Offer ends soon.</p>
</div>
<div style="background-color:#e5e5e5;padding:18px;text-align:center;font-size:11px;line-height:17px;color:#666666;">
<p style="margin:0 0 7px 0;">Omaha Steaks International, Inc.<br>
</p>
<div style="font-family:Georgia, 'Times New Roman', Times, serif; width:1px; line-height:0; overflow:hidden">
<div>
Being able to cook is an important skill, and when I serve a meal that has some leftover, I sometimes wonder if the diners truly enjoyed it, even if they haven't said anything negative. Conversely, if I dislike a meal, I won't tell the cook it wa
s poor, as I understand the effort and care that went into preparing it. It's about respect for the time spent cooking.
There was a woman I knew who, unfortunately, couldn't cook many things well. Sadly, she passed away last spring, and I wouldn't want to speak ill of her. Yet, truthfully, her cooking wasn't her strong suit.
When she made pasta, it was terribly overcooked, mushy, and soft. You could swallow it without chewing, and you wouldn't worry about choking. She once baked a chicken at a normal temperature for over 6 hours. Her boiled cabbage was so soft and watery
, you ended up with water pooling on the plate. Her rice was gummy and soft, resembling grits or mashed potatoes.
Fortunately, among my friends who aren't skilled at cooking, they often acknowledge their weaknesses and seek assistance. We know who's skilled in what area and help out those who aren't as proficient.
In situations where someone isn't close to me, I usually express my opinion through my actions. I don't consume food that isn't appealing, so my refusal to eat it often sends a clear message. In a restaurant, especially a fine dining scenario, I migh
t politely point out what could be improved, or I simply leave it untouched without saying anything.
Best Regards.
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</div>
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