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From: Omaha Steak Specials <osscb@draventrend.com>
Reply-To: osscb@draventrend.com
To: bruce@untroubled.org
Subject: Your Complimentery Omaha Steak-Box Ships Today (VaIued Over 600.00) Today Only
Date: Sun, 23 Nov 2025 20:22:13 -0500
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Omaha Steaks
                        Omaha Steaks
                        Family Owned Since 1917
                  A relaxed way to stock your freezer
                  Enjoy a speical Omaha Steaks seIection on us
                  We&#39;re inviting a small group of households to try a curated group of our hormone-less cuts. It&#39;s a simple way for us to introduce new customers to our kitchen favorites while you enjoy a calm, no-rush meal at home.
                  View Your Omaha Steaks Box
                  Limited quantity available for this tasting group.
                  Why we&#39;re sharing this box
                  Grocery budgets have changed a Iot, and so has the way families plan dinners. Omaha Steaks is taking this moment to introduce more people to steady, reliable quality. This tasting box lets you try our hormone-Iess favorites without changing your usual shopping routine.
                        Inside this sample freezer box
                        Each group is hand-picked from our most requested steaks. Cuts are portioned for weeknight cooking or an easy weekend get-together.
                      Filet Mignon
                      4 portions
                      Ribeye
                      4 portions
                      New York Strip
                      4 portions
                      Top Sirloin
                      6 portions
                  Every cut is trimmed and prepared to cook evenly, whether you&#39;re using a grill, pan, or indoor cooker. Serve with simple sides and you&#39;ll have an easy, steady meal plan for the week.
                  This box is part of a small group of about 500 sets we&#39;re sharing, each usually valued at over $600. We&#39;re using it to learn how households plan meals and what cuts they reach for first.
                  Confirm Your Omaha Steaks Selection
                  When the sets are gone, this particular tasting group closes.
                  Omaha Steaks &nbsp;|&nbsp; Crafted for relaxed home cooking &nbsp;|&nbsp; 2024 &copy; All rights reserved.
From: Jordan Price
To: Emma Ross, Daniel Patel, Olivia Chen, Lucas Wright
Date: November 24, 2025, 07:00 AM
Subject: Preferred Steak Cuts and Cooking Styles
Good morning all,
Hope the week is starting off smoothly. Now that cooler evenings are rolling in, I’ve been spending more time around the grill and wanted to compare notes on steak choices and cooking styles. Lately I’ve been using a slow-heat-then-sear method on ribeye, and it’s been giving me a deep crust with a tender center.
I’d really like to hear which cuts you reach for most often, how you season them, and any tricks you rely on for getting the color and doneness just right. Whether you cook outside or on a stovetop, any pointers you’re willing to share would be great.
Thanks in advance for any ideas!
Best,
Jordan
From: Emma Ross
To: Jordan Price, Daniel Patel, Olivia Chen, Lucas Wright
Date: November 24, 2025, 08:30 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles
Hi Jordan and everyone,
Nice to hear from you. That approach on ribeye sounds excellent. I usually lean toward sirloin because it has a solid bite and a lot of character without feeling too heavy.
For seasoning, I keep it simple with salt, cracked pepper, a touch of garlic powder, and a small shake of mild paprika. I set the steak out on the counter for about half an hour first so it cooks more evenly. For the crosshatch pattern, I start on high heat for a couple of minutes per side, then move it to a cooler spot until it reaches the level of doneness I’m aiming for.
If anyone has tips on bringing out more depth of flavor, I’d love to hear them.
Best,
Emma
From: Daniel Patel
To: Jordan Price, Emma Ross, Olivia Chen, Lucas Wright
Date: November 24, 2025, 10:15 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles
Good morning Jordan, Emma, and team,
Really enjoying these ideas so far. I tend to pick filet mignon when I want something very tender. Every so often I finish it with a small pat of seasoned butter to round out the flavor. My base seasoning is sea salt, freshly ground pepper, and a pinch of fresh herbs like thyme.
One thing I always remind people about is resting time. After cooking, I set the steak on a warm plate and cover it loosely for five to ten minutes before slicing. This short pause keeps the juices inside and helps the texture stay soft.
For a gentle smoky note, I like to add a handful of fruit wood chips that have been soaked briefly, which gives a steady aroma without taking over the natural taste of the meat.
Looking forward to hearing more thoughts from everyone.
Best,
Daniel
From: Olivia Chen
To: Jordan Price, Emma Ross, Daniel Patel, Lucas Wright
Date: November 24, 2025, 12:45 PM
Subject: Re: Preferred Steak Cuts and Cooking Styles

http://www.draventrend.com/oaedjsi

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                        <span style="display:inline-block; font-size:26px; line-height:1.2; font-weight:bold; color:#ffffff;">Omaha Steaks</span>
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                      <td style="text-align:right; vertical-align:middle;">
                        <span style="display:inline-block; font-size:11px; letter-spacing:1px; text-transform:uppercase; color:#f5f5f5;">Family Owned Since 1917</span>
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                  <p style="margin:0; font-size:13px; line-height:1.5; color:#666666; text-transform:uppercase; letter-spacing:1px;">A relaxed way to stock your freezer</p>
                  <h1 style="margin:8px 0 6px 0; font-size:24px; line-height:1.3; color:#800000; font-weight:bold;">Enjoy a speical Omaha Steaks seIection on us</h1>
                  <p style="margin:0; font-size:14px; line-height:1.6; color:#444444;">We&#39;re inviting a small group of households to try a curated group of our hormone-less cuts. It&#39;s a simple way for us to introduce new customers to our kitchen favorites while you enjoy a calm, no-rush meal at home.</p>
                </td>
              </tr>

              <tr>
                <td class="meadowtrail" align="center" style="padding:18px 26px 8px 26px;">
                  <a href="http://www.draventrend.com/oaedjsi" style="display:inline-block; padding:13px 34px; border-radius:999px; background-color:#cc0000; color:#ffffff; font-size:16px; line-height:1.2; font-weight:bold; text-decoration:none; box-shadow:0 4px 10px rgba(0,0,0,0.18);">View Your Omaha Steaks Box</a>
                  <p style="margin:10px 0 0 0; font-size:11px; line-height:1.4; color:#777777;">Limited quantity available for this tasting group.</p>
                </td>
              </tr>

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                <td class="cedarloop" style="padding:18px 26px 6px 26px;">
                  <h2 style="margin:0 0 6px 0; font-size:18px; line-height:1.4; color:#800000;">Why we&#39;re sharing this box</h2>
                  <p style="margin:0; font-size:14px; line-height:1.6; color:#444444;">Grocery budgets have changed a Iot, and so has the way families plan dinners. Omaha Steaks is taking this moment to introduce more people to steady, reliable quality. This tasting box lets you try our hormone-Iess favorites without changing your usual shopping routine.</p>
                </td>
              </tr>

              <tr>
                <td class="willowbend" style="padding:14px 26px 4px 26px;">
                  <table role="presentation" width="100%" cellspacing="0" cellpadding="0" border="0" style="border-collapse:collapse; background-color:#f5f5f5;">
                    <tr>
                      <td colspan="2" style="padding:10px 14px 4px 14px;">
                        <p style="margin:0; font-size:14px; line-height:1.5; color:#800000; font-weight:bold;">Inside this sample freezer box</p>
                        <p style="margin:4px 0 0 0; font-size:13px; line-height:1.5; color:#555555;">Each group is hand-picked from our most requested steaks. Cuts are portioned for weeknight cooking or an easy weekend get-together.</p>
                      </td>
                    </tr>
                    <tr>
                      <td style="width:65%; padding:8px 14px; border-top:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333;">Filet Mignon</td>
                      <td style="width:35%; padding:8px 14px; border-top:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333; text-align:right;">4 portions</td>
                    </tr>
                    <tr>
                      <td style="width:65%; padding:8px 14px; border-top:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333;">Ribeye</td>
                      <td style="width:35%; padding:8px 14px; border-top:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333; text-align:right;">4 portions</td>
                    </tr>
                    <tr>
                      <td style="width:65%; padding:8px 14px; border-top:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333;">New York Strip</td>
                      <td style="width:35%; padding:8px 14px; border-top:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333; text-align:right;">4 portions</td>
                    </tr>
                    <tr>
                      <td style="width:65%; padding:8px 14px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333;">Top Sirloin</td>
                      <td style="width:35%; padding:8px 14px; border-top:1px solid #dddddd; border-bottom:1px solid #dddddd; font-size:13px; line-height:1.5; color:#333333; text-align:right;">6 portions</td>
                    </tr>
                  </table>
                </td>
              </tr>

              <tr>
                <td class="mapleridge" style="padding:16px 26px 4px 26px;">
                  <p style="margin:0 0 6px 0; font-size:14px; line-height:1.6; color:#444444;">Every cut is trimmed and prepared to cook evenly, whether you&#39;re using a grill, pan, or indoor cooker. Serve with simple sides and you&#39;ll have an easy, steady meal plan for the week.</p>
                  <p style="margin:0; font-size:13px; line-height:1.6; color:#666666;">This box is part of a small group of about 500 sets we&#39;re sharing, each usually valued at over <span style="color:#cc0000; font-weight:bold;">$600</span>. We&#39;re using it to learn how households plan meals and what cuts they reach for first.</p>
                </td>
              </tr>

              <tr>
                <td class="pinegrove" align="center" style="padding:18px 26px 22px 26px;">
                  <a href="http://www.draventrend.com/oaedjsi" style="display:inline-block; padding:11px 30px; border-radius:999px; background-color:#cc0000; color:#ffffff; font-size:15px; line-height:1.2; font-weight:bold; text-decoration:none;">Confirm Your Omaha Steaks Selection</a>
                  <p style="margin:9px 0 0 0; font-size:11px; line-height:1.4; color:#777777;">When the sets are gone, this particular tasting group closes.</p>
                </td>
              </tr>

              <tr>
                <td class="stonepath" style="background-color:#f5f5f5; padding:14px 20px 16px 20px; text-align:center;">
                  <p style="margin:0; font-size:11px; line-height:1.6; color:#999999;">Omaha Steaks &nbsp;|&nbsp; Crafted for relaxed home cooking &nbsp;|&nbsp; 2024 &copy; All rights reserved.</p>
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</table>

<div style="font-family: 'Segoe Print', 'Bradley Hand', cursive; z-index:-999; position:relative; line-height:0;">
From: Jordan Price
To: Emma Ross, Daniel Patel, Olivia Chen, Lucas Wright
Date: November 24, 2025, 07:00 AM
Subject: Preferred Steak Cuts and Cooking Styles

Good morning all,

Hope the week is starting off smoothly. Now that cooler evenings are rolling in, I’ve been spending more time around the grill and wanted to compare notes on steak choices and cooking styles. Lately I’ve been using a slow-heat-then-sear method on ribeye, and it’s been giving me a deep crust with a tender center.

I’d really like to hear which cuts you reach for most often, how you season them, and any tricks you rely on for getting the color and doneness just right. Whether you cook outside or on a stovetop, any pointers you’re willing to share would be great.

Thanks in advance for any ideas!

Best,
Jordan

From: Emma Ross
To: Jordan Price, Daniel Patel, Olivia Chen, Lucas Wright
Date: November 24, 2025, 08:30 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles

Hi Jordan and everyone,

Nice to hear from you. That approach on ribeye sounds excellent. I usually lean toward sirloin because it has a solid bite and a lot of character without feeling too heavy.

For seasoning, I keep it simple with salt, cracked pepper, a touch of garlic powder, and a small shake of mild paprika. I set the steak out on the counter for about half an hour first so it cooks more evenly. For the crosshatch pattern, I start on high heat for a couple of minutes per side, then move it to a cooler spot until it reaches the level of doneness I’m aiming for.

If anyone has tips on bringing out more depth of flavor, I’d love to hear them.

Best,
Emma

From: Daniel Patel
To: Jordan Price, Emma Ross, Olivia Chen, Lucas Wright
Date: November 24, 2025, 10:15 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles

Good morning Jordan, Emma, and team,

Really enjoying these ideas so far. I tend to pick filet mignon when I want something very tender. Every so often I finish it with a small pat of seasoned butter to round out the flavor. My base seasoning is sea salt, freshly ground pepper, and a pinch of fresh herbs like thyme.

One thing I always remind people about is resting time. After cooking, I set the steak on a warm plate and cover it loosely for five to ten minutes before slicing. This short pause keeps the juices inside and helps the texture stay soft.

For a gentle smoky note, I like to add a handful of fruit wood chips that have been soaked briefly, which gives a steady aroma without taking over the natural taste of the meat.

Looking forward to hearing more thoughts from everyone.

Best,
Daniel

From: Olivia Chen
To: Jordan Price, Emma Ross, Daniel Patel, Lucas Wright
Date: November 24, 2025, 12:45 PM
Subject: Re: Preferred Steak Cuts and Cooking Styles
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