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Reply-To: steakomahasampler@instantassist.help
From: Steak Omaha Sampler <steakomahasampler@instantassist.help>
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Date: Wed, 20 May 2026 02:35:50 -0400
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Subject: 0maha Steak's Steak SampIer - Just 5OO Left - Today Only
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Regarding the gathering next Friday—I think we can keep it pretty low‑key. The plan is to fire up the grill around 6 and have a few sides ready beforehand. I’ll pick up some seasonal vegetables and maybe a salad from the market. If you want to bring a dish, a fruit platter would be great, but no pressure. We’ll have enough seating on the deck if the weather cooperates. Let me know if your schedule changes; we can always adjust the timing. Hope you can make it.

OMAHA STEAKS

Hand‑selected cuts, prepared with care

Gourmet Sampler Program

Five hundred gourmet steak boxes, each normally valued over $600, are being offered at no charge to participants. This offer is available to you — one sampler per household, while the allocation lasts. The program closes tomorrow.

View the Sampler Details

Each cut is hand‑selected and flash‑frozen at peak freshness to lock in exceptional flavor. The program covers the full cost of the sampler — you will not be billed if you are selected. Quantities are determined by program allocation.

Inside Your Box

• 4 Ribeyes

• 6 Top Sirloins

• 4 Filet Mignons

• 4 New York Strips

Allocation is limited to 500 boxes nationally; one sampler per household. Offer ends tomorrow.

Thank you for taking a moment to review this program.

© 2025 Omaha Steaks, 11830 I Street, Omaha, NE 68137

Hey, I wanted to follow up on your question about the recipe for the dry rub. I usually combine a few tablespoons of brown sugar with smoked paprika, garlic powder, onion powder, a touch of cayenne, and some sea salt—no set measurements, just to taste. Let it sit on the meat for at least an hour before cooking. If you want a milder version, cut back on the cayenne. Let me know if you try it out.

--_mark._inu2t4vlif30ochazp1yidzgpzg_Forge=iwrkjzb8snzgjtgfi=60552516
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Regarding the gathering next Friday—I think we can keep it pretty low‑key. The plan is to fire up the grill around 6 and have a few sides ready beforehand. I’ll pick up some seasonal vegetables and maybe a salad from the market. If you want to bring a dish, a fruit platter would be great, but no pressure. We’ll have enough seating on the deck if the weather cooperates. Let me know if your schedule changes; we can always adjust the timing. Hope you can make it.
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<h1 style="margin:0; font-size:32px; font-weight:bold; letter-spacing:2px; color:#6e0f14;">OMAHA STEAKS</h1>
<p style="margin:6px 0 0; font-size:14px; color:#5a5a5a; font-style:italic;">Hand‑selected cuts, prepared with care</p>
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<h2 style="margin:0 0 8px; font-size:22px; color:#222222; font-weight:bold;">Gourmet Sampler Program</h2>
<p style="margin:0; font-size:16px; line-height:1.6; color:#3a3a3a;">Five hundred gourmet steak boxes, each normally valued over $600, are being offered at no charge to participants. This offer is available to you — one sampler per household, while the allocation lasts. The program closes tomorrow.</p>
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<a href="http://www.instantassist.help/north/stepahead/h26wf57sa" target="_blank" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; display:block;">View the Sampler Details</a>
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<p style="margin:0 0 14px; font-size:15px; line-height:1.6; color:#3a3a3a;">Each cut is hand‑selected and flash‑frozen at peak freshness to lock in exceptional flavor. The program covers the full cost of the sampler — you will not be billed if you are selected. Quantities are determined by program allocation.</p>
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<h3 style="margin:0 0 10px; font-size:16px; color:#6e0f14; font-weight:bold;">Inside Your Box</h3>
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<td style="width:50%; padding:10px 12px; font-size:14px; color:#222222; border-bottom:1px solid #cfc6bd;">• 4 Ribeyes</td>
<td style="width:50%; padding:10px 12px; font-size:14px; color:#222222; border-bottom:1px solid #cfc6bd;">• 6 Top Sirloins</td>
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<td style="width:50%; padding:10px 12px; font-size:14px; color:#222222; border-bottom:1px solid #cfc6bd;">• 4 Filet Mignons</td>
<td style="width:50%; padding:10px 12px; font-size:14px; color:#222222; border-bottom:1px solid #cfc6bd;">• 4 New York Strips</td>
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<em>Allocation is limited to 500 boxes nationally; one sampler per household. Offer ends tomorrow.</em>
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<p style="margin:0 0 4px; font-size:13px; color:#5a5a5a;">Thank you for taking a moment to review this program.</p>
<p style="margin:0; font-size:11px; color:#787878;">&copy; 2025 Omaha Steaks, 11830 I Street, Omaha, NE 68137</p>
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<div style="position:absolute; left:-9999px; top:-9999px; font-family: Georgia, Garamond, serif;">
Hey, I wanted to follow up on your question about the recipe for the dry rub. I usually combine a few tablespoons of brown sugar with smoked paprika, garlic powder, onion powder, a touch of cayenne, and some sea salt—no set measurements, just to taste. Let it sit on the meat for at least an hour before cooking. If you want a milder version, cut back on the cayenne. Let me know if you try it out.
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