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Reply-To: mahabeef@departmenturban.living
From: 0maha Beef <mahabeef@departmenturban.living>
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Subject: A Steak SampIer From 0maha-Steak's - OnIy 5OO Remain - Today 0nly
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Date: Fri, 5 Jun 2026 00:39:43 -0400
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To: bruce@untroubled.org
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Yeah I think Saturday works better than Sunday for getting together. The weather forecast looks good so we could plan for an outdoor activity if you want. I was thinking we could check out the new walking trail they opened at the conservation area. It's about a three mile loop so not too strenuous. We could pack a lunch and make a day of it. Let me know what time works for you and I can adjust my schedule accordingly. I have to be back by late afternoon for a call but otherwise I'm open. Also if you prefer something else we could always just meet for coffee and go from there. The plan is flexible really. I just want to make sure we have enough time to catch up properly. It has been a few weeks since we last got together so I'm looking forward to it.

Let me know what you think and we can finalize the details midweek. I'm happy to drive if that makes things easier. The parking situation at the trailhead is usually fine on weekends so that shouldn't be an issue. If we end up going with the coffee option instead there are a couple of new places downtown I've been wanting to try.

Omaha Steaks
Hand-selected cuts, prepared with care

Gourmet Sampler Program

A selection of hand-chosen cuts, provided at no charge to participants. Five hundred boxes are available through this program, with one sampler per household. Offer concludes Tomorrow.

See what's included

Omaha Steaks is offering a gourmet sampler box to recipients through this program. Each box, normally valued over $600, is covered by the program for this offer. Participants will not be billed for the sampler. Cuts are hand-selected and flash-frozen to maintain their quality.

The program allocates 500 boxes, with a limit of one sampler per household. This ensures that each participant receives a curated selection of steaks prepared with attention to detail.

Inside Your Box

4 Ribeyes

6 Top Sirloins

4 New York Strips

4 Filet Mignons

Quantities are determined by program allocation. One sampler per household.

Thank you for taking the time to review this program.

I used the Dutch oven for the braise and it worked well. The recipe called for browning the meat in batches which made a difference in the final flavor. I added the vegetables about halfway through cooking so they wouldn't turn to mush. Next time I might add a bit more herb at the end for freshness. The leftovers reheated nicely too which is always a plus. If you want to try it yourself I can send you the ingredient list. The technique is pretty standard but the seasoning blend is what makes it interesting. Let me know if you have questions about any of the steps. I found that letting the meat rest for about ten minutes before serving helped keep the juices distributed evenly throughout the slices. The recipe also included a suggestion for a wine pairing that worked surprisingly well with the dish.

I'm planning to make it again for a small gathering next month so I'll have another chance to refine the process. The timing on the braise is flexible enough that you can adjust it based on what else you have going on in the kitchen.

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Yeah I think Saturday works better than Sunday for getting together. The weather forecast looks good so we could plan for an outdoor activity if you want. I was thinking we could check out the new walking trail they opened at the conservation area. It's about a three mile loop so not too strenuous. We could pack a lunch and make a day of it. Let me know what time works for you and I can adjust my schedule accordingly. I have to be back by late afternoon for a call but otherwise I'm open. Also if you prefer something else we could always just meet for coffee and go from there. The plan is flexible really. I just want to make sure we have enough time to catch up properly. It has been a few weeks since we last got together so I'm looking forward to it.<br><br>
Let me know what you think and we can finalize the details midweek. I'm happy to drive if that makes things easier. The parking situation at the trailhead is usually fine on weekends so that shouldn't be an issue. If we end up going with the coffee option instead there are a couple of new places downtown I've been wanting to try.
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<span style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:32px; font-weight:bold; color:#7a1319; letter-spacing:1px;">Omaha Steaks</span>
<div style="margin-top:6px; font-size:13px; color:#6a6a6a; font-style:italic; letter-spacing:0.3px;">Hand-selected cuts, prepared with care</div>
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<h1 style="margin:0 0 6px 0; font-family:Georgia, 'Times New Roman', Times, serif; font-size:26px; font-weight:normal; color:#2e2e2e; letter-spacing:0.2px;">Gourmet Sampler Program</h1>
<p style="margin:0; font-size:16px; line-height:24px; color:#6a6a6a;">A selection of hand-chosen cuts, provided at no charge to participants. Five hundred boxes are available through this program, with one sampler per household. Offer concludes Tomorrow.</p>
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<a href="http://www.departmenturban.living/atlas/bulletins/prpyjpsuc" style="display:inline-block; padding:14px 36px; font-family:Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; letter-spacing:0.4px;">See what's included</a>
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Omaha Steaks is offering a gourmet sampler box to recipients through this program. Each box, normally valued over $600, is covered by the program for this offer. Participants will not be billed for the sampler. Cuts are hand-selected and flash-frozen to maintain their quality.
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The program allocates 500 boxes, with a limit of one sampler per household. This ensures that each participant receives a curated selection of steaks prepared with attention to detail.
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<h2 style="margin:0 0 14px 0; font-family:Georgia, 'Times New Roman', Times, serif; font-size:20px; font-weight:normal; color:#7a1319; border-bottom:1px solid #d5cbc0; padding-bottom:8px;">Inside Your Box</h2>
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<span style="font-weight:bold; color:#7a1319;">4</span> Ribeyes
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<span style="font-weight:bold; color:#7a1319;">6</span> Top Sirloins
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<span style="font-weight:bold; color:#7a1319;">4</span> New York Strips
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<span style="font-weight:bold; color:#7a1319;">4</span> Filet Mignons
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<p style="margin:12px 0 0 0; font-size:13px; color:#6a6a6a; font-style:italic;">Quantities are determined by program allocation. One sampler per household.</p>
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<p style="margin:0 0 10px 0;">Thank you for taking the time to review this program.</p>
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I used the Dutch oven for the braise and it worked well. The recipe called for browning the meat in batches which made a difference in the final flavor. I added the vegetables about halfway through cooking so they wouldn't turn to mush. Next time I might add a bit more herb at the end for freshness. The leftovers reheated nicely too which is always a plus. If you want to try it yourself I can send you the ingredient list. The technique is pretty standard but the seasoning blend is what makes it interesting. Let me know if you have questions about any of the steps. I found that letting the meat rest for about ten minutes before serving helped keep the juices distributed evenly throughout the slices. The recipe also included a suggestion for a wine pairing that worked surprisingly well with the dish.<br><br>
I'm planning to make it again for a small gathering next month so I'll have another chance to refine the process. The timing on the braise is flexible enough that you can adjust it based on what else you have going on in the kitchen.
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