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From: Omaha Special Steaks <omahaga@blessings-and-prayers.org.uk>
Reply-To: omahaga89@blessings-and-prayers.org.uk
Subject: Your Complimentary Omaha Steak-Box Ships Today (VaIued at Over 600.00) Today Only
To:  bruce@untroubled.org
Date:  Mon, 24 Nov 2025 21:21:51 -0500
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Omaha Steaks
          Omaha Steaks
          Family Owned Since 1917
      Set Your Next Meal Apart With Omaha Steaks
      Thoughtfully selected, carefuly prepared, and shipped to your door so you can relax and enjoy the moment around the table.
              You&#39;re recieving this note because you&#39;ve shown interest in better meals at home. We&#39;d like to invite you to try a curated selection of Omaha Steaks favorites made with care and consistant quality.
              This tasting crate is focused on simple ingredient lists and dependable flavor so you can plan weeknight dinners, gatherings with friends, or a quiet night in without guesswork.
              Today&#39;s Featured Crate
                Limited run of carefully portioned cuts for new households joining our community.
                Balanced variety of popular cuts
                Individually sealed for easy planning
                Packed to keep items chilled in transit
      View Your Omaha Steaks Crate
      Quantities are prepared in advance and are adjusted as households respond.
      What You Can Expect Inside
        Each crate is assembled by our team to highlight a range of textures and flavors. You&#39;ll find cuts suited for quick weeknight meals along with options ideal for a slower, more relaxed cooking session.
            Cut
            Approx. Count
            Filet Mignon
            4
            Ribeye
            4
            New York Strip
            4
            Top Sirloin
            6
        Each cut is trimmed and portioned with home kitchens in mind. Use them on the grill, in a cast iron pan, or under the broiler&mdash;our goal is to make your next meal feel a little more special without adding extra work.
      Helpful Serving Ideas
        Pair richer cuts with simple sides like roasted vegetables or a crisp salad.
        Let items rest a few minutes after cooking before slicing to keep juices in the center.
        Keep a log of cooking times that work well on your equipment so future meals stay consistant.
      Omaha Steaks &nbsp;|&nbsp; Crafted for home kitchens &nbsp;|&nbsp; &copy; 2024 Omaha Steaks
From: Elena Morris
To: Daniel Price, Jordan Patel, Chloe Nguyen, Marcus Reed
Date: November 25, 2025, 07:00 AM
Subject: Go-to Cuts and Home Cooking Approaches
Good morning everyone,
Hope the day is starting smoothly for you all. Since the evenings have been really nice lately, I’ve been spending extra time by the grill and wanted to compare notes on favorite cuts and at-home cooking routines. I’ve been using a slow-warm then hot-sear method on ribeyes and the crust plus tender center have turned out really well.
I’d love to hear which cuts you reach for most often, how you season them, and any tricks you use to guide the cook from edge to center. Whether you’ve been doing this for years or are just getting comfortable at the grill, any ideas would be helpful.
Looking forward to reading your thoughts,
Elena
From: Daniel Price
To: Elena Morris, Jordan Patel, Chloe Nguyen, Marcus Reed
Date: November 25, 2025, 08:32 AM
Subject: Re: Go-to Cuts and Home Cooking Approaches
Hi Elena and team,
Nice to hear from you. That slow-warm approach on ribeye sounds great. I usually reach for sirloin because it has a solid, beefy character without a ton of extra richness.
For the outside, I keep it simple with coarse salt, cracked pepper, garlic powder, and a tiny shake of mild paprika. Letting the steak sit out for a short while before it hits the heat helps it cook more evenly for me. For the marks on the surface, I start on a hotter side of the grill for a brief sear, then move it over to a calmer spot to finish gently to the level I want.
If anyone has tips on bringing out a deeper roasted note or other small flavor boosts, I’d really like to try them.
Best,
Daniel
From: Jordan Patel
To: Elena Morris, Daniel Price, Chloe Nguyen, Marcus Reed
Date: November 25, 2025, 10:10 AM
Subject: Re: Go-to Cuts and Home Cooking Approaches
Good morning all,
Elena and Daniel, your methods sound excellent. I lean toward filet mignon because I like the soft texture. I’ll sometimes add a small pat of herb butter on top right after cooking to round out the flavor. My seasoning is usually sea salt, fresh black pepper, and a bit of fresh thyme or rosemary.
One habit that’s helped me is giving the steak a few quiet minutes after it comes off the heat. I tent it loosely with foil and let it sit so the juices can settle before I slice. That seems to keep the center moist and even.
For a gentle smoky note, I’ve been adding a handful of apple or cherry wood chips that have soaked in water for a little while before I place them near the heat source. It gives a nice aroma without covering up the natural taste of the meat.
Can’t wait to hear more ideas.
Thanks,
Jordan
From: Chloe Nguyen
To: Elena Morris, Daniel Price, Jordan Patel, Marcus Reed
Date: November 25, 2025, 12:40 PM
Subject: Re: Go-to Cuts and Home Cooking Approaches
Hi everyone,
I’m glad Elena started this thread. At my place, New York strip is the usual pick because it has a good balance of texture and marbling. I like to pat the surface very dry, season generously with salt and pepper, then add a light brush of oil right before it hits the pan or grill.
One thing that’s helped me with doneness is using my hand as a guide along with a quick-read thermometer until I got more confident. I also try not to flip too often; one turn in the middle of the cook usually keeps the surface looking nice.
If any of you have favorite side dishes that work well for weeknights with these cuts, I’d love some inspiration.
Talk soon,
Chloe
From: Marcus Reed
To: Elena Morris, Daniel Price, Jordan Patel, Chloe Nguyen
Date: November 25, 2025, 03:05 PM
Subject: Re: Go-to Cuts and Home Cooking Approaches
Hi all,
Really enjoying these suggestions. I rotate between top sirloin and ribeye depending on who’s coming over. For groups, I like to marinate sirloin in a light mix of olive oil, garlic, and herbs, then dry it off before it goes on the grill so it still browns nicely.
For adding a bit more character without overpowering anything, I sometimes finish steaks with a quick baste of butter, garlic, and a sprig of thyme in the pan right at the end of cooking. A short rest on a warm plate seems to keep everything relaxed and juicy.
This thread has given me a few new ideas to try next weekend.
Best,
Marcus

http://www.blessings-and-prayers.org.uk/tram-7bd

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          <td style="font-size:26px; font-weight:bold; letter-spacing:0.5px;">Omaha Steaks</td>
          <td style="text-align:right; font-size:11px; text-transform:uppercase;">Family Owned Since 1917</td>
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    <div class="orchardhero" style="padding:20px 22px 10px 22px; text-align:left;">
      <h1 style="margin:0 0 6px 0; font-size:22px; color:#800000; font-weight:bold;">Set Your Next Meal Apart With Omaha Steaks</h1>
      <p style="margin:0; font-size:14px; color:#555555;">Thoughtfully selected, carefuly prepared, and shipped to your door so you can relax and enjoy the moment around the table.</p>
    </div>

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            <p style="margin:0 0 10px 0; font-size:15px; line-height:1.6; color:#333333;">
              You&#39;re recieving this note because you&#39;ve shown interest in better meals at home. We&#39;d like to invite you to try a curated selection of Omaha Steaks favorites made with care and consistant quality.
            </p>
            <p style="margin:0 0 12px 0; font-size:15px; line-height:1.6; color:#333333;">
              This tasting crate is focused on simple ingredient lists and dependable flavor so you can plan weeknight dinners, gatherings with friends, or a quiet night in without guesswork.
            </p>
          </td>
          <td style="vertical-align:top; padding-top:10px; padding-left:10px; width:45%;">
            <div style="border:1px solid #e1e1e1; border-radius:6px; padding:10px 12px; background-color:#fafafa;">
              <p style="margin:0 0 6px 0; font-size:13px; color:#800000; font-weight:bold; text-transform:uppercase; letter-spacing:0.5px;">Today&#39;s Featured Crate</p>
              <p style="margin:0 0 8px 0; font-size:13px; color:#444444;">
                Limited run of carefully portioned cuts for new households joining our community.
              </p>
              <ul style="margin:0; padding-left:17px; font-size:13px; color:#444444;">
                <li style="margin-bottom:3px;">Balanced variety of popular cuts</li>
                <li style="margin-bottom:3px;">Individually sealed for easy planning</li>
                <li style="margin-bottom:0;">Packed to keep items chilled in transit</li>
              </ul>
            </div>
          </td>
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    <div class="orchardcall" style="padding:4px 22px 16px 22px; text-align:center;">
      <a href="http://www.blessings-and-prayers.org.uk/tram-7bd" style="display:inline-block; background-color:#cc0000; color:#ffffff; text-decoration:none; padding:12px 28px; font-size:16px; border-radius:24px; font-weight:bold; letter-spacing:0.3px;">View Your Omaha Steaks Crate</a>
      <p style="margin:8px 0 0 0; font-size:11px; color:#777777;">Quantities are prepared in advance and are adjusted as households respond.</p>
    </div>

    <div class="orchardinfo" style="padding:6px 22px 4px 22px;">
      <h2 style="margin:0 0 8px 0; font-size:18px; color:#800000;">What You Can Expect Inside</h2>
      <p style="margin:0 0 10px 0; font-size:14px; color:#333333; line-height:1.6;">
        Each crate is assembled by our team to highlight a range of textures and flavors. You&#39;ll find cuts suited for quick weeknight meals along with options ideal for a slower, more relaxed cooking session.
      </p>
      <table role="presentation" width="100%" cellspacing="0" cellpadding="0" border="0" style="border-collapse:collapse; margin:4px 0 14px 0;">
        <thead>
          <tr>
            <th style="background-color:#f5f5f5; color:#800000; font-size:14px; padding:8px 10px; text-align:left; border:1px solid #dddddd;">Cut</th>
            <th style="background-color:#f5f5f5; color:#800000; font-size:14px; padding:8px 10px; text-align:left; border:1px solid #dddddd;">Approx. Count</th>
          </tr>
        </thead>
        <tbody>
          <tr>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">Filet Mignon</td>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">4</td>
          </tr>
          <tr>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">Ribeye</td>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">4</td>
          </tr>
          <tr>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">New York Strip</td>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">4</td>
          </tr>
          <tr>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">Top Sirloin</td>
            <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #dddddd;">6</td>
          </tr>
        </tbody>
      </table>
      <p style="margin:0 0 10px 0; font-size:14px; color:#333333; line-height:1.6;">
        Each cut is trimmed and portioned with home kitchens in mind. Use them on the grill, in a cast iron pan, or under the broiler&mdash;our goal is to make your next meal feel a little more special without adding extra work.
      </p>
    </div>

    <div class="orchardnotes" style="padding:0 22px 20px 22px;">
      <h3 style="margin:0 0 6px 0; font-size:16px; color:#800000;">Helpful Serving Ideas</h3>
      <ul style="margin:0 0 4px 0; padding-left:18px; font-size:13px; color:#444444; line-height:1.6;">
        <li style="margin-bottom:3px;">Pair richer cuts with simple sides like roasted vegetables or a crisp salad.</li>
        <li style="margin-bottom:3px;">Let items rest a few minutes after cooking before slicing to keep juices in the center.</li>
        <li style="margin-bottom:0;">Keep a log of cooking times that work well on your equipment so future meals stay consistant.</li>
      </ul>
    </div>

    <div class="orchardbar" style="background-color:#f5f5f5; padding:14px 18px; text-align:center; font-size:12px; color:#999999;">
      Omaha Steaks &nbsp;|&nbsp; Crafted for home kitchens &nbsp;|&nbsp; &copy; 2024 Omaha Steaks
    </div>
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From: Elena Morris
To: Daniel Price, Jordan Patel, Chloe Nguyen, Marcus Reed
Date: November 25, 2025, 07:00 AM
Subject: Go-to Cuts and Home Cooking Approaches

Good morning everyone,

Hope the day is starting smoothly for you all. Since the evenings have been really nice lately, I’ve been spending extra time by the grill and wanted to compare notes on favorite cuts and at-home cooking routines. I’ve been using a slow-warm then hot-sear method on ribeyes and the crust plus tender center have turned out really well.

I’d love to hear which cuts you reach for most often, how you season them, and any tricks you use to guide the cook from edge to center. Whether you’ve been doing this for years or are just getting comfortable at the grill, any ideas would be helpful.

Looking forward to reading your thoughts,

Elena

From: Daniel Price
To: Elena Morris, Jordan Patel, Chloe Nguyen, Marcus Reed
Date: November 25, 2025, 08:32 AM
Subject: Re: Go-to Cuts and Home Cooking Approaches

Hi Elena and team,

Nice to hear from you. That slow-warm approach on ribeye sounds great. I usually reach for sirloin because it has a solid, beefy character without a ton of extra richness.

For the outside, I keep it simple with coarse salt, cracked pepper, garlic powder, and a tiny shake of mild paprika. Letting the steak sit out for a short while before it hits the heat helps it cook more evenly for me. For the marks on the surface, I start on a hotter side of the grill for a brief sear, then move it over to a calmer spot to finish gently to the level I want.

If anyone has tips on bringing out a deeper roasted note or other small flavor boosts, I’d really like to try them.

Best,
Daniel

From: Jordan Patel
To: Elena Morris, Daniel Price, Chloe Nguyen, Marcus Reed
Date: November 25, 2025, 10:10 AM
Subject: Re: Go-to Cuts and Home Cooking Approaches

Good morning all,

Elena and Daniel, your methods sound excellent. I lean toward filet mignon because I like the soft texture. I’ll sometimes add a small pat of herb butter on top right after cooking to round out the flavor. My seasoning is usually sea salt, fresh black pepper, and a bit of fresh thyme or rosemary.

One habit that’s helped me is giving the steak a few quiet minutes after it comes off the heat. I tent it loosely with foil and let it sit so the juices can settle before I slice. That seems to keep the center moist and even.

For a gentle smoky note, I’ve been adding a handful of apple or cherry wood chips that have soaked in water for a little while before I place them near the heat source. It gives a nice aroma without covering up the natural taste of the meat.

Can’t wait to hear more ideas.

Thanks,
Jordan

From: Chloe Nguyen
To: Elena Morris, Daniel Price, Jordan Patel, Marcus Reed
Date: November 25, 2025, 12:40 PM
Subject: Re: Go-to Cuts and Home Cooking Approaches

Hi everyone,

I’m glad Elena started this thread. At my place, New York strip is the usual pick because it has a good balance of texture and marbling. I like to pat the surface very dry, season generously with salt and pepper, then add a light brush of oil right before it hits the pan or grill.

One thing that’s helped me with doneness is using my hand as a guide along with a quick-read thermometer until I got more confident. I also try not to flip too often; one turn in the middle of the cook usually keeps the surface looking nice.

If any of you have favorite side dishes that work well for weeknights with these cuts, I’d love some inspiration.

Talk soon,
Chloe

From: Marcus Reed
To: Elena Morris, Daniel Price, Jordan Patel, Chloe Nguyen
Date: November 25, 2025, 03:05 PM
Subject: Re: Go-to Cuts and Home Cooking Approaches

Hi all,

Really enjoying these suggestions. I rotate between top sirloin and ribeye depending on who’s coming over. For groups, I like to marinate sirloin in a light mix of olive oil, garlic, and herbs, then dry it off before it goes on the grill so it still browns nicely.

For adding a bit more character without overpowering anything, I sometimes finish steaks with a quick baste of butter, garlic, and a sprig of thyme in the pan right at the end of cooking. A short rest on a warm plate seems to keep everything relaxed and juicy.

This thread has given me a few new ideas to try next weekend.

Best,
Marcus
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