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From: 0maha Steakcut <mahasteakcut@oxerionroom.com>
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Subject: This Day 0nly - 0maha-Steak's Has A Steak SampIer For You - 5OO OnIy
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Date: Tue, 19 May 2026 16:55:24 -0400
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Yes I think the weekend trip to the lake could work out really well. The weather forecast is looking good for that time. I checked the cabin availability and there are a few options still open. We could leave Friday afternoon after work and come back Sunday evening. I have some gear we can use if anyone needs anything. Let me know if you want me to bring the kayak or just the fishing rods. I also have a portable grill that works great for meals out there. The place has a fire pit too so we could do s'mores in the evening. I think it would be a nice way to unwind before the busy month ahead. Let me know what you think about the dates and I can go ahead and reserve it. I will map out the route this week so we have a plan for stopping along the way. There is a good spot about halfway where we can grab coffee and stretch our legs.

OMAHA STEAKS

Hand-selected cuts prepared with care

Gourmet Steak Sampler

A selection of cuts provided at no charge to participants through this program. Five hundred boxes are allocated, one sampler per household. Offer ends tomorrow.

View your sampler details

This program makes a gourmet steak sampler available to you at no charge. Each set includes cuts that would normally be valued over $600. Only 500 samplers are available through this offer, with one allocated per household. Each cut is hand-selected and flash-frozen to preserve its flavor.

Recipients will not be billed for the sampler. The offer concludes tomorrow, so participants are encouraged to review the details promptly. Quantities are determined by program allocation.

Inside Your Box

4 Filet Mignons

4 New York Strips

4 Ribeyes

6 Top Sirloins

Quantities are determined by program allocation. One sampler per household. Offer ends tomorrow.

Thank you for taking a moment to review this offer.

 

I have tried making bread a few different ways and the overnight method really does make a difference. You mix the dough the night before and let it sit covered on the counter. The longer fermentation gives it a better texture and flavor. In the morning you shape it and let it rise again before baking. I use a Dutch oven for baking which helps get that crispy crust. The key is to make sure your water is lukewarm not hot or the yeast won't work properly. I have been using this recipe for a few months now and it turns out well every time. The dough keeps in the fridge for up to three days too so you can bake it when you have time. I have been experimenting with adding herbs to the dough and that adds a nice touch. Rosemary and a little sea salt on top before baking works really well. Let me know if you want the full measurements I have been using.

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Yes I think the weekend trip to the lake could work out really well. The weather forecast is looking good for that time. I checked the cabin availability and there are a few options still open. We could leave Friday afternoon after work and come back Sunday evening. I have some gear we can use if anyone needs anything. Let me know if you want me to bring the kayak or just the fishing rods. I also have a portable grill that works great for meals out there. The place has a fire pit too so we could do s'mores in the evening. I think it would be a nice way to unwind before the busy month ahead. Let me know what you think about the dates and I can go ahead and reserve it. I will map out the route this week so we have a plan for stopping along the way. There is a good spot about halfway where we can grab coffee and stretch our legs.
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:34px; font-weight:bold; color:#7a1319; letter-spacing:1px;">OMAHA STEAKS</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:13px; color:#6a6a6a; letter-spacing:2px; text-transform:uppercase;">Hand-selected cuts prepared with care</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:24px; font-weight:bold; color:#2a2a2a; line-height:1.3;">Gourmet Steak Sampler</span><br>
<span style="font-family: Arial, Helvetica, sans-serif; font-size:15px; color:#5a5a5a; line-height:1.5;">A selection of cuts provided at no charge to participants through this program. Five hundred boxes are allocated, one sampler per household. Offer ends tomorrow.</span>
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<td style="padding:8px 28px 28px 28px;">
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<a href="http://www.oxerionroom.com/reporthighlights/inspect/vv0lveg7ny9" target="_blank" style="display:inline-block; font-family: Arial, Helvetica, sans-serif; font-size:15px; font-weight:bold; color:#ffffff; text-decoration:none; padding:14px 40px; border-radius:6px; letter-spacing:0.5px;">View your sampler details</a>
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<td>
<span style="font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#2a2a2a; line-height:1.6;">This program makes a gourmet steak sampler available to you at no charge. Each set includes cuts that would normally be valued over $600. Only 500 samplers are available through this offer, with one allocated per household. Each cut is hand-selected and flash-frozen to preserve its flavor.</span>
</td>
</tr>
<tr>
<td style="padding:18px 0 0 0;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#2a2a2a; line-height:1.6;">Recipients will not be billed for the sampler. The offer concludes tomorrow, so participants are encouraged to review the details promptly. Quantities are determined by program allocation.</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#7a1319; letter-spacing:0.3px;">Inside Your Box</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#2a2a2a;">4 Filet Mignons</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#2a2a2a;">4 New York Strips</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#2a2a2a;">4 Ribeyes</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#2a2a2a;">6 Top Sirloins</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:12px; color:#787878; line-height:1.5;">Quantities are determined by program allocation. One sampler per household. Offer ends tomorrow.</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size:12px; color:#787878; line-height:1.5;">Thank you for taking a moment to review this offer.</span>
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I have tried making bread a few different ways and the overnight method really does make a difference. You mix the dough the night before and let it sit covered on the counter. The longer fermentation gives it a better texture and flavor. In the morning you shape it and let it rise again before baking. I use a Dutch oven for baking which helps get that crispy crust. The key is to make sure your water is lukewarm not hot or the yeast won't work properly. I have been using this recipe for a few months now and it turns out well every time. The dough keeps in the fridge for up to three days too so you can bake it when you have time. I have been experimenting with adding herbs to the dough and that adds a nice touch. Rosemary and a little sea salt on top before baking works really well. Let me know if you want the full measurements I have been using.
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