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Subject: 0maha Gives A Steak Sampler - 5OO Remain - Today
From: Steak Sampler 0maha <steaksamplermaha@letsbookmark.com>
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Date: Thu, 14 May 2026 09:52:30 -0400
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Yeah I think the Timber Ridge loop would be a good fit for what you described. It is about 6 miles with moderate elevation gain so it should take around 3 to 4 hours depending on your pace. The views from the ridge line are really nice this time of year with the wildflowers starting to come in. You will want to start early though because the parking lot fills up by 8am on weekends. I would suggest bringing more water than you think you will need since there are not any reliable spots to refill along the way. The trail is well marked but I usually keep a map on my phone just in case. Let me know if you want any other details about the route or conditions. The weather forecast looks favorable for this weekend so it should be a good day to be out there. I am planning to bring a light jacket since it can be cooler at the higher elevations. The trailhead has a small parking area so arriving early is definitely recommended if you want a spot.

OMAHA STEAKS
Carefully selected cuts for those who appreciate quality

A Gourmet Sampler Reserved for You

A curated box of hand-selected cuts, provided at no charge to participants

Omaha Steaks is offering a gourmet sampler to recipients of this notice. A total of 500 boxes are available, each normally valued over $600, covered in full by the program. You will not be billed for the sampler, and one box is allotted per household. The offer concludes Tomorrow.

Every cut is hand-selected and flash-frozen to preserve tenderness and flavor. The contents are chosen to provide a well-rounded assortment of preferred cuts.

View your sampler

Inside Your Box

• 4 Ribeyes

• 6 Top Sirloins

• 4 Filet Mignons

• 4 New York Strips

Box quantities are subject to program allocation guidelines.

Thank you for reviewing this offer.

© 2025 Omaha Steaks. All rights reserved.

I started feeding it twice a day with equal parts flour and water and it really came to life after about a week. The bubbles got more consistent and it started smelling pleasantly tangy rather than just sour. I used it for a basic loaf last weekend and was surprised by how well it rose. The crumb was open and the crust had that nice chewiness you look for. One thing I learned is that the water temperature matters more than I thought. If it is too cold the fermentation slows way down and if it is too warm it can get overly acidic. Room temperature water seems to work best for me. I am planning to try a whole wheat version next time. I will let you know how that turns out. The hydration level also makes a difference in the final texture so I am experimenting with that as well.

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Yeah I think the Timber Ridge loop would be a good fit for what you described. It is about 6 miles with moderate elevation gain so it should take around 3 to 4 hours depending on your pace. The views from the ridge line are really nice this time of year with the wildflowers starting to come in. You will want to start early though because the parking lot fills up by 8am on weekends. I would suggest bringing more water than you think you will need since there are not any reliable spots to refill along the way. The trail is well marked but I usually keep a map on my phone just in case. Let me know if you want any other details about the route or conditions. The weather forecast looks favorable for this weekend so it should be a good day to be out there. I am planning to bring a light jacket since it can be cooler at the higher elevations. The trailhead has a small parking area so arriving early is definitely recommended if you want a spot.
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<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:34px; font-weight:bold; color:#7a151a; letter-spacing:2px; line-height:1.2;">OMAHA STEAKS</span>
<div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#787878; margin-top:8px; font-style:italic;">Carefully selected cuts for those who appreciate quality</div>
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<h1 style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:26px; color:#2d2d2d; margin:0 0 6px 0; font-weight:normal; line-height:1.3;">A Gourmet Sampler Reserved for You</h1>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:17px; color:#787878; margin:0; font-style:italic;">A curated box of hand-selected cuts, provided at no charge to participants</p>
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<td style="padding:12px 40px 10px 40px; font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#2d2d2d; line-height:1.65;">
<p style="margin:0 0 18px 0;">Omaha Steaks is offering a gourmet sampler to recipients of this notice. A total of 500 boxes are available, each normally valued over $600, covered in full by the program. You will not be billed for the sampler, and one box is allotted per household. The offer concludes Tomorrow.</p>
<p style="margin:0;">Every cut is hand-selected and flash-frozen to preserve tenderness and flavor. The contents are chosen to provide a well-rounded assortment of preferred cuts.</p>
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<a href="http://www.letsbookmark.com/summit/gcolbwssuxvb" style="display:inline-block; padding:15px 44px; font-family: Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; background-color:#7a151a; border-radius:28px; letter-spacing:0.4px;">View your sampler</a>
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<h2 style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:20px; color:#7a151a; margin:0 0 14px 0; font-weight:bold; letter-spacing:0.3px;">Inside Your Box</h2>
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<span style="color:#7a151a; font-weight:bold;">•</span> 4 Ribeyes
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<span style="color:#7a151a; font-weight:bold;">•</span> 6 Top Sirloins
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<span style="color:#7a151a; font-weight:bold;">•</span> 4 Filet Mignons
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<span style="color:#7a151a; font-weight:bold;">•</span> 4 New York Strips
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<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:13px; color:#787878; margin:10px 0 0 0; font-style:italic;">Box quantities are subject to program allocation guidelines.</p>
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<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#787878; margin:0 0 2px 0;">Thank you for reviewing this offer.</p>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:12px; color:#999; margin:8px 0 0 0;">&copy; 2025 Omaha Steaks. All rights reserved.</p>
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I started feeding it twice a day with equal parts flour and water and it really came to life after about a week. The bubbles got more consistent and it started smelling pleasantly tangy rather than just sour. I used it for a basic loaf last weekend and was surprised by how well it rose. The crumb was open and the crust had that nice chewiness you look for. One thing I learned is that the water temperature matters more than I thought. If it is too cold the fermentation slows way down and if it is too warm it can get overly acidic. Room temperature water seems to work best for me. I am planning to try a whole wheat version next time. I will let you know how that turns out. The hydration level also makes a difference in the final texture so I am experimenting with that as well.
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