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Subject: A Steak SampIer Awaits from 0maha-Steak's - Only 500 - Today Only
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To: bruce@untroubled.org
From: Steal Omaha Sampler <stealomahasampler@designerdurag.com>
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Date: Fri, 19 Jun 2026 19:33:30 -0400
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Yeah the timing on that approach really depends on how you sequence everything together. I usually plan for the main component to rest about eight minutes before I slice it which gives me time to finish the sides without rushing. The sauce can be made ahead and reheated gently while the meat rests. I found that salting the surface about forty minutes before cooking helps the seasoning penetrate deeper than just doing it right before the pan. The difference in texture is noticeable when you let it rest after cooking too the fibers relax and the moisture redistributes more evenly. I tried a method where I reversed the order last week searing first then finishing in a lower oven and the crust held up better than when I did it the other way. Let me know if you want me to write down the exact temperatures I used so you can compare with your usual approach.

OMAHA STEAKS

Thoughtfully sourced cuts, delivered with care.

A Gourmet Steak Sampler Is Being Offered

Participants are receiving a selection of hand-chosen cuts at no charge.

View the sampler details

Omaha Steaks is making 500 gourmet steak samplers available to participants as part of this program. Each box, with a retail value above $600, is provided at no charge to those who receive this notice. One sampler per household, and the offer concludes Tomorrow. You will not be billed for the sampler if you are selected.

Every cut is hand-selected and flash-frozen to preserve its rich flavor and tender texture. The contents are carefully packed to ensure they arrive in optimal condition.

Inside Your Box

4 New York Strips

4 Filet Mignons

6 Top Sirloins

4 Ribeyes

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

Thank you for taking a moment to review this offer.

 

I would recommend starting with a smaller planting area if this is your first season with a vegetable garden. It is easy to underestimate how much time weeding and watering will take once everything is established. A space roughly four feet by six feet gives you enough room to try three or four different crops without becoming overwhelming. The soil preparation matters more than anything else getting a good mix of compost and topsoil will carry you through the season even if you miss a watering session here and there. I made the mistake of planting too densely my first year and everything competed for light which reduced the yield quite a bit. Giving each plant enough space to spread out makes a noticeable difference in how much you harvest. The trellis I put together for the cucumbers worked really well and kept the fruit off the ground where pests could reach them.

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Yeah the timing on that approach really depends on how you sequence everything together. I usually plan for the main component to rest about eight minutes before I slice it which gives me time to finish the sides without rushing. The sauce can be made ahead and reheated gently while the meat rests. I found that salting the surface about forty minutes before cooking helps the seasoning penetrate deeper than just doing it right before the pan. The difference in texture is noticeable when you let it rest after cooking too the fibers relax and the moisture redistributes more evenly. I tried a method where I reversed the order last week searing first then finishing in a lower oven and the crust held up better than when I did it the other way. Let me know if you want me to write down the exact temperatures I used so you can compare with your usual approach.
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<span style="font-size:30px; font-weight:bold; letter-spacing:1.5px; color:#801a1f; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.2;">OMAHA STEAKS</span>
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<p style="font-size:14px; color:#6a6a6a; margin:10px 0 0 0; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.4;">Thoughtfully sourced cuts, delivered with care.</p>
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<h1 style="font-size:24px; color:#2c2c2c; font-family: Georgia, 'Times New Roman', Times, serif; font-weight:normal; margin:0 0 6px 0; line-height:1.3; letter-spacing:0.3px;">A Gourmet Steak Sampler Is Being Offered</h1>
<p style="font-size:16px; color:#6a6a6a; font-family: Georgia, 'Times New Roman', Times, serif; margin:0; line-height:1.5;">Participants are receiving a selection of hand-chosen cuts at no charge.</p>
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<a href="http://www.designerdurag.com/me/helpdesk/vndmy-ad72-sk2qq/vector_watchline" target="_blank" style="display:inline-block; padding:13px 38px; font-size:15px; font-family: Arial, Helvetica, sans-serif; font-weight:bold; color:#ffffff; text-decoration:none; background-color:#801a1f; border-radius:22px; letter-spacing:0.5px;">View the sampler details</a>
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<p style="margin:0 0 14px 0;">Omaha Steaks is making 500 gourmet steak samplers available to participants as part of this program. Each box, with a retail value above $600, is provided at no charge to those who receive this notice. One sampler per household, and the offer concludes Tomorrow. You will not be billed for the sampler if you are selected.</p>
<p style="margin:0;">Every cut is hand-selected and flash-frozen to preserve its rich flavor and tender texture. The contents are carefully packed to ensure they arrive in optimal condition.</p>
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<h2 style="font-size:18px; color:#2c2c2c; font-family: Georgia, 'Times New Roman', Times, serif; font-weight:bold; margin:0; letter-spacing:0.3px; line-height:1.3;">Inside Your Box</h2>
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<td style="width:50%; padding:10px 14px; background-color:#ffffff; border-bottom:1px solid #d4cbc2; border-radius:0 5px 0 0; font-size:14px; color:#2c2c2c; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.5;">4 Filet Mignons</td>
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<td style="width:50%; padding:10px 14px; background-color:#f7f2eb; border-bottom:1px solid #d4cbc2; font-size:14px; color:#2c2c2c; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.5;">4 Ribeyes</td>
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<td colspan="2" style="padding:10px 14px; background-color:#f7f2eb; border-radius:0 0 5px 5px; font-size:13px; color:#6a6a6a; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.4; text-align:center;">Quantities are determined by program allocation. One sampler per household.</td>
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I would recommend starting with a smaller planting area if this is your first season with a vegetable garden. It is easy to underestimate how much time weeding and watering will take once everything is established. A space roughly four feet by six feet gives you enough room to try three or four different crops without becoming overwhelming. The soil preparation matters more than anything else getting a good mix of compost and topsoil will carry you through the season even if you miss a watering session here and there. I made the mistake of planting too densely my first year and everything competed for light which reduced the yield quite a bit. Giving each plant enough space to spread out makes a noticeable difference in how much you harvest. The trellis I put together for the cucumbers worked really well and kept the fruit off the ground where pests could reach them.
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