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To: bruce@untroubled.org
From: Omaha Steaks Savings <omaha@kahramananas.com>
Reply-To: omaha@kahramananas.com
Date:  Wed, 25 Feb 2026 11:47:06 -0500
Subject: Your Complimentary Omaha Steak-Box Ships Today Today Only (VaIued Over 600.00)
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Omaha Steaks
										Omaha Steaks
										Since 1917 • Family Owned • Hand-Trimmed
						&nbsp;
							Hand-Crafted Steaks For Thoughtful Partners
							Curated assortments for communities that value mindful eating and steady quality.
				We work with a small number of groups that share an interest in mindful meals and clear ingredient choices. Omaha Steaks prepares carefully selected cuts, handled in small batches and shipped with consistent chill so every plate feels dependable and familiar.
				To introduce our brand to new households, we&#39;re setting aside a limited run of steak assortments for partners who are building tight-knit, food-focused communities. These assortments are designed to highlight clean ingredient lists, steady sourcing, and reliable flavor.
							View Steak Assortment Details
				Quantities are set aside for a short time and may change without notice.
				A Focus On Straightforward Ingredients
				Every cut in this assortment is selected with an emphasis on simple, recognizable ingredients and steady, repeatable results in the kitchen. No confusing labels&mdash;just clear, dependable steak that fits into a balanced, thoughtful eating routine.
				We know that household budgets are under pressure and that many families are looking for ways to keep weekend meals special without giving up on ingredient standards. This curated box is built to help you show what a calm, confident steak night can look like.
				Inside The Curated Steak Assortment
				Here is a snapshot of the core cuts we&#39;ve assembled. Each is portioned with weeknight and weekend meals in mind, from smaller, leaner pieces to richly marbled center-of-table favorites.
							Cut
							Count
							Filet Mignon
							4
							Ribeye
							4
							New York Strip
							4
							Top Sirloin
							6
				The assortment is portioned so it can cover quiet dinners for two, last-minute gatherings, or weekly meal planning without feeling repetitive.
				Why Partners Choose Omaha Steaks
					Portion sizes and assortments designed for real households.
					Steady, reliable trimming and aging for balanced texture.
					Packing methods focused on consistent chill from our door to yours.
							Share Omaha Steaks With Your Community
				If this assortment isn&#39;t the right fit, you can still explore other options built around similar ingredient standards.
				Omaha Steaks | Omaha, Nebraska | 2024 &copy; All rights reserved.
From: Elena Roberts
To: Daniel Price, Maya Thompson, Lucas Chen, Olivia Martinez
Date: February 25, 2026, 07:00 AM
Subject: Steak Preferences and Cooking Routines
Good morning all,
I hope your week is starting smoothly. With the evenings getting a bit brighter, I’ve been spending more time at the stove and on the grill and wanted to compare notes on steak choices and how you like to cook them. Lately I’ve been using a slow-then-hot method on ribeye, finishing with a quick sear in a very warm pan, and it’s given me a nicely browned outside and a gentle, even center.
I’d love to hear which cuts you reach for most often, how you season them, and any simple routines you rely on for consistent doneness without overthinking the process. Whether you’ve been doing this for years or are just finding your rhythm, any ideas are welcome.
Thanks in advance for sharing your thoughts.
Best,
Elena
From: Daniel Price
To: Elena Roberts, Maya Thompson, Lucas Chen, Olivia Martinez
Date: February 25, 2026, 08:30 AM
Subject: Re: Steak Preferences and Cooking Routines
Hi Elena and everyone,
Nice to hear from you. Elena, that slow-then-hot approach for ribeye sounds really dependable. I usually lean toward sirloin when I’m cooking for a crowd since it has good flavor and stays reasonably lean.
For seasoning, I keep it straightforward with salt, black pepper, a little garlic powder, and a light touch of smoked paprika. Letting the steak sit out for a short while before cooking helps it heat more evenly. To get a defined sear pattern, I start on higher heat for a couple of minutes per side and then move to a calmer area of the grill until it reaches the level I’m aiming for.
If anyone has easy ways to add gentle wood flavor or subtle finishing touches, I’d like to try them.
Best,
Daniel
From: Maya Thompson
To: Elena Roberts, Daniel Price, Lucas Chen, Olivia Martinez
Date: February 25, 2026, 10:15 AM
Subject: Re: Steak Preferences and Cooking Routines
Good morning Daniel, Elena, and team,
I like both of your approaches. When I have guests, I often choose filet mignon because the texture feels very tender and it’s simple to plate. I sometimes finish it with a small pat of herb butter for extra richness. My usual seasoning is sea salt, freshly ground black pepper, and a bit of fresh thyme or rosemary.
One thing I always do is let the steak rest for several minutes on a warm plate covered loosely with foil after cooking. This keeps the juices from running out too quickly when slicing. For a gentle smoky aroma, I like to add a handful of soaked apple or cherry wood chips to the grill so the flavor stays soft and doesn’t overshadow the meat.
Curious to hear what Lucas and Olivia are doing with their setups.
Best regards,
Maya
From: Lucas Chen
To: Elena Roberts, Daniel Price, Maya Thompson, Olivia Martinez
Date: February 25, 2026, 12:45 PM
Subject: Re: Steak Preferences and Cooking Routines

http://www.kahramananas.com/7q6z1zxf

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										<td style="font-size:24px; line-height:1.2; color:#ffffff; font-weight:bold;">Omaha Steaks</td>
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										<td style="padding-top:4px; font-size:12px; line-height:1.4; color:#f9d7d7;">Since 1917 • Family Owned • Hand-Trimmed</td>
									</tr>
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						<td style="display:none; font-size:0; line-height:0; mso-hide:all;">&nbsp;</td>
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						<td style="background-color:#f5f5f5; padding:16px 20px 10px 20px; text-align:left;">
							<p style="margin:0; font-size:18px; line-height:1.5; color:#800000; font-weight:bold;">Hand-Crafted Steaks For Thoughtful Partners</p>
							<p style="margin:6px 0 0 0; font-size:13px; line-height:1.5; color:#555555;">Curated assortments for communities that value mindful eating and steady quality.</p>
						</td>
					</tr>
					<tr>
						<td style="padding:0 20px 4px 20px;">
							<hr style="border:none; border-top:1px solid #e0e0e0; margin:0;">
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		<tr>
			<td style="padding:16px 20px 8px 20px;">
				<p style="margin:0 0 10px 0; font-size:14px; line-height:1.6; color:#333333;">We work with a small number of groups that share an interest in mindful meals and clear ingredient choices. Omaha Steaks prepares carefully selected cuts, handled in small batches and shipped with consistent chill so every plate feels dependable and familiar.</p>
				<p style="margin:0 0 10px 0; font-size:14px; line-height:1.6; color:#333333;">To introduce our brand to new households, we&#39;re setting aside a limited run of steak assortments for partners who are building tight-knit, food-focused communities. These assortments are designed to highlight clean ingredient lists, steady sourcing, and reliable flavor.</p>
			</td>
		</tr>

		<tr>
			<td style="padding:4px 20px 18px 20px;">
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							<a href="http://www.kahramananas.com/7q6z1zxf" style="display:inline-block; padding:11px 28px; font-size:14px; line-height:1.3; color:#ffffff; text-decoration:none; white-space:nowrap;">View Steak Assortment Details</a>
						</td>
					</tr>
				</table>
				<p style="margin:10px 0 0 0; font-size:11px; line-height:1.5; color:#777777; text-align:center;">Quantities are set aside for a short time and may change without notice.</p>
			</td>
		</tr>

		<tr>
			<td style="padding:0 20px 6px 20px;">
				<p style="margin:0; font-size:16px; line-height:1.6; color:#800000; font-weight:bold;">A Focus On Straightforward Ingredients</p>
			</td>
		</tr>

		<tr>
			<td style="padding:4px 20px 4px 20px;">
				<p style="margin:0 0 10px 0; font-size:14px; line-height:1.6; color:#333333;">Every cut in this assortment is selected with an emphasis on simple, recognizable ingredients and steady, repeatable results in the kitchen. No confusing labels&mdash;just clear, dependable steak that fits into a balanced, thoughtful eating routine.</p>
				<p style="margin:0 0 10px 0; font-size:14px; line-height:1.6; color:#333333;">We know that household budgets are under pressure and that many families are looking for ways to keep weekend meals special without giving up on ingredient standards. This curated box is built to help you show what a calm, confident steak night can look like.</p>
			</td>
		</tr>

		<tr>
			<td style="padding:0 20px 8px 20px;">
				<p style="margin:0; font-size:16px; line-height:1.6; color:#800000; font-weight:bold;">Inside The Curated Steak Assortment</p>
			</td>
		</tr>

		<tr>
			<td style="padding:4px 20px 16px 20px;">
				<p style="margin:0 0 10px 0; font-size:14px; line-height:1.6; color:#333333;">Here is a snapshot of the core cuts we&#39;ve assembled. Each is portioned with weeknight and weekend meals in mind, from smaller, leaner pieces to richly marbled center-of-table favorites.</p>
				<table role="presentation" cellspacing="0" cellpadding="0" border="0" width="100%" style="border-collapse:collapse; margin-top:8px;">
					<thead>
						<tr>
							<th style="background-color:#f5f5f5; color:#800000; font-size:13px; padding:8px; text-align:left; border:1px solid #dddddd;">Cut</th>
							<th style="background-color:#f5f5f5; color:#800000; font-size:13px; padding:8px; text-align:left; border:1px solid #dddddd;">Count</th>
						</tr>
					</thead>
					<tbody>
						<tr>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid #dddddd;">Filet Mignon</td>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid #dddddd;">4</td>
						</tr>
						<tr>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid #dddddd;">Ribeye</td>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid #dddddd;">4</td>
						</tr>
						<tr>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid #dddddd;">New York Strip</td>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid #dddddd;">4</td>
						</tr>
						<tr>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid:#dddddd;">Top Sirloin</td>
							<td style="font-size:13px; color:#333333; padding:8px; border:1px solid:#dddddd;">6</td>
						</tr>
					</tbody>
				</table>
				<p style="margin:10px 0 0 0; font-size:13px; line-height:1.6; color:#555555;">The assortment is portioned so it can cover quiet dinners for two, last-minute gatherings, or weekly meal planning without feeling repetitive.</p>
			</td>
		</tr>

		<tr>
			<td style="padding:0 20px 14px 20px;">
				<p style="margin:0; font-size:16px; line-height:1.6; color:#800000; font-weight:bold;">Why Partners Choose Omaha Steaks</p>
				<ul style="margin:8px 0 0 18px; padding:0; font-size:13px; line-height:1.6; color:#333333;">
					<li>Portion sizes and assortments designed for real households.</li>
					<li>Steady, reliable trimming and aging for balanced texture.</li>
					<li>Packing methods focused on consistent chill from our door to yours.</li>
				</ul>
			</td>
		</tr>

		<tr>
			<td style="padding:0 20px 18px 20px;">
				<table role="presentation" cellspacing="0" cellpadding="0" border="0" align="center">
					<tr>
						<td style="border-radius:40px; background-color:#800000;">
							<a href="http://www.kahramananas.com/7q6z1zxf" style="display:inline-block; padding:10px 26px; font-size:13px; line-height:1.3; color:#ffffff; text-decoration:none;">Share Omaha Steaks With Your Community</a>
						</td>
					</tr>
				</table>
				<p style="margin:10px 0 0 0; font-size:11px; line-height:1.5; color:#777777; text-align:center;">If this assortment isn&#39;t the right fit, you can still explore other options built around similar ingredient standards.</p>
			</td>
		</tr>

		<tr>
			<td style="background-color:#f5f5f5; padding:10px 20px 16px 20px;">
				<p style="margin:0; font-size:11px; line-height:1.5; color:#999999; text-align:center;">Omaha Steaks | Omaha, Nebraska | 2024 &copy; All rights reserved.</p>
			</td>
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</div>

<div style="transform: scale(0); font-family: Verdana, Geneva, sans-serif;">From: Elena Roberts
To: Daniel Price, Maya Thompson, Lucas Chen, Olivia Martinez
Date: February 25, 2026, 07:00 AM
Subject: Steak Preferences and Cooking Routines

Good morning all,

I hope your week is starting smoothly. With the evenings getting a bit brighter, I’ve been spending more time at the stove and on the grill and wanted to compare notes on steak choices and how you like to cook them. Lately I’ve been using a slow-then-hot method on ribeye, finishing with a quick sear in a very warm pan, and it’s given me a nicely browned outside and a gentle, even center.

I’d love to hear which cuts you reach for most often, how you season them, and any simple routines you rely on for consistent doneness without overthinking the process. Whether you’ve been doing this for years or are just finding your rhythm, any ideas are welcome.

Thanks in advance for sharing your thoughts.

Best,
Elena

From: Daniel Price
To: Elena Roberts, Maya Thompson, Lucas Chen, Olivia Martinez
Date: February 25, 2026, 08:30 AM
Subject: Re: Steak Preferences and Cooking Routines

Hi Elena and everyone,

Nice to hear from you. Elena, that slow-then-hot approach for ribeye sounds really dependable. I usually lean toward sirloin when I’m cooking for a crowd since it has good flavor and stays reasonably lean.

For seasoning, I keep it straightforward with salt, black pepper, a little garlic powder, and a light touch of smoked paprika. Letting the steak sit out for a short while before cooking helps it heat more evenly. To get a defined sear pattern, I start on higher heat for a couple of minutes per side and then move to a calmer area of the grill until it reaches the level I’m aiming for.

If anyone has easy ways to add gentle wood flavor or subtle finishing touches, I’d like to try them.

Best,
Daniel

From: Maya Thompson
To: Elena Roberts, Daniel Price, Lucas Chen, Olivia Martinez
Date: February 25, 2026, 10:15 AM
Subject: Re: Steak Preferences and Cooking Routines

Good morning Daniel, Elena, and team,

I like both of your approaches. When I have guests, I often choose filet mignon because the texture feels very tender and it’s simple to plate. I sometimes finish it with a small pat of herb butter for extra richness. My usual seasoning is sea salt, freshly ground black pepper, and a bit of fresh thyme or rosemary.

One thing I always do is let the steak rest for several minutes on a warm plate covered loosely with foil after cooking. This keeps the juices from running out too quickly when slicing. For a gentle smoky aroma, I like to add a handful of soaked apple or cherry wood chips to the grill so the flavor stays soft and doesn’t overshadow the meat.

Curious to hear what Lucas and Olivia are doing with their setups.

Best regards,
Maya

From: Lucas Chen
To: Elena Roberts, Daniel Price, Maya Thompson, Olivia Martinez
Date: February 25, 2026, 12:45 PM
Subject: Re: Steak Preferences and Cooking Routines</div>
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