From: OmahaSteakSample@...
To: [email protected]
Date: Fri, 19 Sep 2025 16:04:17 GMT
Subject: 0maha-Steaks SampIer for You - 5OO Remaining
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A guide to beef cuts and preparation options for culinary exploration: Main sections: chuck, rib, loin, round, flank, brisket, shank. More info: Chuck gives you chuck roast flat iron; Rib becomes ribeye, prime rib, short/back ribs; Loin divides into
porterhouse, T-bone, strip, sirloin, filet. Round yields tip, eye, rump, round steaks. Flank: skirt, bavette. Brisket: points flats. Shank: stews, grind. Extra cuts: hanger, tri-tip, Denver, ranch, petite tender, standing rib roast, cowboy, ball ti
p, cap, bone-in/boneless. Use for grilling, stir fry, slow roast. Opt for marbled for juicy grilling, lean for quick cook. Explore various textures and flavors by pairing diff cuts for unique dining experiences. Seek thickness for steak, thinness for
sear, ample seasoning, and proper rest before slicing.
Omaha Steaks
Family Tradition Since 1917
Claim a Chef’s Selection of Premium Steaks — No Additional Payment
This season, Omaha Steaks brings you 500 limited assortments—each with a value exceeding $600—offered to our participants for a zero-cost.
Curated by our skilled butchers, every collection offers a handpicked mix of beloved steakhouse cuts, thoughtfully flash-frozen to deliver flavor and tenderness to your table.
Highlights from Your Gourmet Bundle
Your assortment may include:
- Four Filet Mignon steaks - Four Ribeye steaks - Four NY Strip steaks - Six Top Sirloin steaks
Orders are limited to one per household. Opportunity ends September 5, 2025 or when all selections have been claimed.
Omaha Steaks International, Inc.
Gathering for meals, whether simple suppers or celebratory banquets, brings people together as few things can. Even after the last dish is cleared, I sometimes find myself wondering if every guest relished what was shared; silent plates often stir qu
iet questions. This awareness creates in me an understanding—the art of hospitality deserves encouragement, not critique; each host’s heart is evident in their efforts. Many of us learn our way in the kitchen, sometimes stumbling, sometimes soari
ng, aided by gentle advice, patience, or a shared laugh over a kitchen mishap.
Memories swirl back of a dear companion who wore her kitchen misadventures with a grin. From overcooked vegetables to ambitious recipes gone sideways, the group would lend hands and humor, savoring togetherness above all else. Instead of unkind comme
nts, warmth and offers to help always paved the way forward. These moments cemented friendships and keenness to keep trying new things.
Around the dinner table, kindness is a generous seasoning. Whether quietly passing on seconds when a dish isn’t your favorite, or focusing conversation on shared stories, small graces preserve the spirit of the meal. With family or friends, the val
ue lies in time spent, not only taste achieved. It’s the laughter, encouragement, and understanding that remain when the night is over.
On occasion, the unexpected reminds all seated of the value in patience and open hearts. Sometimes, creative meals inspire conversations about favorite flavors rather than technical results. Sometimes, the best support is a subtle one—a smile, a th
ank you, or a friendly suggestion. Through these traditions of goodwill, our tables are filled with more than food: they overflow with appreciation, learning, and memories that last well beyond the last bite.
Sincerely, with gratitude.
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<div class="jamfruit" style="font-size:0;text-indent:-20000px;">
A guide to beef cuts and preparation options for culinary exploration:
Main sections: chuck, rib, loin, round, flank, brisket, shank.
More info: Chuck gives you chuck roast flat iron; Rib becomes ribeye, prime rib, short/back ribs; Loin divides into porterhouse, T-bone, strip, sirloin, filet. Round yields tip, eye, rump, round steaks. Flank: skirt, bavette. Brisket: points flat
s. Shank: stews, grind.
Extra cuts: hanger, tri-tip, Denver, ranch, petite tender, standing rib roast, cowboy, ball tip, cap, bone-in/boneless. Use for grilling, stir fry, slow roast. Opt for marbled for juicy grilling, lean for quick cook. Explore various textures and fl
avors by pairing diff cuts for unique dining experiences. Seek thickness for steak, thinness for sear, ample seasoning, and proper rest before slicing.
</div>
<table cellpadding="0" cellspacing="0" border="0" align="center" class="stardust" width="100%" style="max-width:600px;margin:0 auto;background-color:#fff;border-radius:13px;box-shadow:0 4px 20px rgba(113,43,34,0.13);overflow:hidden;">
<tr>
<td class="cherrycola" style="background-color:#520d2e;color:#f9f6ed;text-align:center;padding:32px 19px 18px 19px;border-top-left-radius:13px;border-top-right-radius:13px;">
<p class="cometoplate" style="margin:0;font-size:32px;font-weight:900;letter-spacing:2.4px;line-height:1;font-family:'Palatino Linotype', Georgia, serif;">Omaha Steaks</p>
<p class="noggin" style="margin:7px 0 0 0;font-size:17px;color:#ffe9f6;font-weight:400;letter-spacing:1.3px;font-family:'Palatino Linotype', Georgia, serif;">Family Tradition Since 1917</p>
</td>
</tr>
<tr>
<td class="asteroid" style="padding:22px 24px 0 24px;">
<p class="nebula" style="margin:0;font-size:22px;line-height:30px;color:#490a22;font-weight:700;font-family:'Palatino Linotype', Georgia, serif;">Claim a Chef’s Selection of Premium Steaks — No Additional Payment</p>
</td>
</tr>
<tr>
<td class="cinnamon" style="padding:18px 24px 0 24px;font-size:15.5px;line-height:22px;color:#3f212c;font-family:'Palatino Linotype', Georgia, serif;">
<p style="margin:0 0 14px 0;">This season, Omaha Steaks brings you <span class="plum" style="color:#b93347;font-weight:bold;">500 limited assortments</span>—each with a value exceeding <span class="plum" style="color:#b93347;font-weight:bold;
">$600</span>—offered to our participants for a zero-cost.</p>
<p style="margin:0 0 14px 0;">Curated by our skilled butchers, every collection offers a handpicked mix of beloved steakhouse cuts, thoughtfully flash-frozen to deliver flavor and tenderness to your table.</p>
</td>
</tr>
<tr>
<td class="buttonorbit" style="text-align:center;margin:26px 22px 0 22px;">
<div class="radiant-bison" style="display:inline-block;">
<a class="button-jupiter" href="https://www.skaggsracing.com/squarer-oym" style="background-color:#c31e48;color:#faf9f5 !important;font-size:18px;padding:17px 38px;border-radius:32px;font-weight:bold;letter-spacing:1.4px;text-decoration:none;
box-shadow:0 1.5px 0 #b82c57;display:inline-block;font-family:'Palatino Linotype', Georgia, serif;">Reserve My Steak Sampler →</a>
</div>
</td>
</tr>
<tr>
<td class="saturn" style="padding:0 24px 0 24px;">
<p class="special1" style="margin:0 0 8px 0;font-size:15px;line-height:23px;color:#87244b;font-weight:700;letter-spacing:1px;font-family:'Palatino Linotype', Georgia, serif;">Highlights from Your Gourmet Bundle</p>
<div class="special2" style="background:#fbf7f3;border-radius:11px;padding:16px 21px 13px 21px;margin-bottom:16px;">
<p class="mooncake" style="margin:0;padding:0;font-size:14px;line-height:20px;color:#473544;font-family:Georgia, serif;">Your assortment may include:</p>
<div class="fileset" style="margin:10px 0 0 0;padding:0;font-size:14px;line-height:20px;color:#473544;">
<span>- Four Filet Mignon steaks</span>
<span>- Four Ribeye steaks</span>
<span>- Four NY Strip steaks</span>
<span>- Six Top Sirloin steaks</span>
</div>
</div>
</td>
</tr>
<tr>
<td class="asteroidtail" style="padding:0 24px 20px 24px;">
<p class="cloudberry" style="margin:0 0 5px 0;font-size:13.5px;line-height:20px;color:#442c32;font-family:'Palatino Linotype', Georgia, serif;">Orders are limited to one per household. Opportunity ends September 5, 2025 or when all se
lections have been claimed.</p>
</td>
</tr>
<tr>
<td class="marscream" style="background:#e0dbd3;padding:20px 0 23px 0;text-align:center;font-size:13px;line-height:19px;color:#795362;border-bottom-left-radius:13px;border-bottom-right-radius:13px;font-family:'Palatino Linotype', Georgia, serif;"
>
<p style="margin:0 0 8px 0;">Omaha Steaks International, Inc.<br></p>
<div class="truffleelephant" style="font-family:'Palatino Linotype', Georgia, serif;width:1px;line-height:0;overflow:hidden;">
<div class="grapefrost">
Gathering for meals, whether simple suppers or celebratory banquets, brings people together as few things can. Even after the last dish is cleared, I sometimes find myself wondering if every guest relished what was shared; silent plates oft
en stir quiet questions. This awareness creates in me an understanding—the art of hospitality deserves encouragement, not critique; each host’s heart is evident in their efforts. Many of us learn our way in the kitchen, sometimes stumbling, somet
imes soaring, aided by gentle advice, patience, or a shared laugh over a kitchen mishap. <br><br>
Memories swirl back of a dear companion who wore her kitchen misadventures with a grin. From overcooked vegetables to ambitious recipes gone sideways, the group would lend hands and humor, savoring togetherness above all else. Instead of un
kind comments, warmth and offers to help always paved the way forward. These moments cemented friendships and keenness to keep trying new things. <br><br>
Around the dinner table, kindness is a generous seasoning. Whether quietly passing on seconds when a dish isn’t your favorite, or focusing conversation on shared stories, small graces preserve the spirit of the meal. With family or friend
s, the value lies in time spent, not only taste achieved. It’s the laughter, encouragement, and understanding that remain when the night is over. <br><br>
Sincerely, with gratitude.
</div>
</div>
</td>
</tr>
</table>
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