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Date: Wed, 3 Jun 2026 21:52:09 -0400
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Subject: 0maha-Steak's Has A Steak SampIer For You - Only 5OO Remain - Today
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From: 0maha Steak Cut <mahasteakcut@chartandy.skin>
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Regarding your question about the cooking method for the gathering I think a reverse sear would work best for the larger cuts. You start them in a low oven until they reach the desired internal temperature and then finish with a quick sear in a hot pan. The results are consistently good and you avoid overcooking the exterior. I tested this method last weekend with good results. For timing figure about forty minutes in the oven and then five minutes for the sear plus resting time. Let me know if you need me to bring my cast iron pan since it holds heat better than non-stick for this technique. I can also bring a meat thermometer if you do not have one handy. Let me know what time you want to start and I will plan accordingly. We should have plenty of time to get everything ready before guests arrive.

OMAHA STEAKS

Hand-selected cuts, prepared with care.

A hand-picked selection of premium cuts

The Omaha Steaks Gourmet Sampler is now available to program participants. Five hundred boxes, each valued over $600, are being provided at no charge to recipients of this notice. One sampler per household, and this offer concludes Tomorrow.

See what's included

Each cut in this sampler is hand-selected and flash-frozen to preserve its flavor and tenderness. Recipients will not be billed for the sampler, as the cost is covered by the program for this offer. Quantities are determined by program allocation.

Inside your box, you will find a carefully curated selection of steaks suited for grilling, broiling, or pan-searing. Each cut is prepared with care and delivered ready to prepare.

Inside Your Box

6 Top Sirloin Steaks

4 Ribeye Steaks

4 New York Strip Steaks

4 Filet Mignon Steaks

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

Thank you for taking a moment to review this offer.

 

To answer your question about the schedule for next month I think we should block out the first week for planning and then execute the following two weeks. The review session could go in the final week before the holiday break. I have already drafted a timeline that I can share with you. The main milestones are completing the initial review by the fifth finishing the revisions by the twelfth and then conducting the final check on the nineteenth. Let me know if those dates work for you or if you need to adjust any of them based on your other commitments. I am flexible on the exact timing. We should also set aside time for a team meeting to go over the results and discuss any adjustments that might be needed before the final submission.

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Regarding your question about the cooking method for the gathering I think a reverse sear would work best for the larger cuts. You start them in a low oven until they reach the desired internal temperature and then finish with a quick sear in a hot pan. The results are consistently good and you avoid overcooking the exterior. I tested this method last weekend with good results. For timing figure about forty minutes in the oven and then five minutes for the sear plus resting time. Let me know if you need me to bring my cast iron pan since it holds heat better than non-stick for this technique. I can also bring a meat thermometer if you do not have one handy. Let me know what time you want to start and I will plan accordingly. We should have plenty of time to get everything ready before guests arrive.
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                        <div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:34px; font-weight:bold; color:#8b1518; letter-spacing:1.5px;">OMAHA STEAKS</div>
                        <div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#787878; margin-top:5px; letter-spacing:0.3px;">Hand-selected cuts, prepared with care.</div>
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                            <div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:24px; color:#2d2d2d; font-weight:bold; line-height:1.35;">A hand-picked selection of premium cuts</div>
                            <div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#666666; margin-top:10px; line-height:1.6;">The Omaha Steaks Gourmet Sampler is now available to program participants. Five hundred boxes, each valued over $600, are being provided at no charge to recipients of this notice. One sampler per household, and this offer concludes Tomorrow.</div>
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                    </td>
                </tr>

                
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                                    <a href="http://www.chartandy.skin/guide/arc/ujr29bsot5we" style="display:inline-block; padding:15px 44px; font-family: Georgia, 'Times New Roman', Times, serif; font-size:17px; font-weight:bold; color:#ffffff; text-decoration:none; border-radius:8px; letter-spacing:0.3px;">See what's included</a>
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                        Each cut in this sampler is hand-selected and flash-frozen to preserve its flavor and tenderness. Recipients will not be billed for the sampler, as the cost is covered by the program for this offer. Quantities are determined by program allocation.
                    </td>
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                    <td style="padding:6px 35px 10px 35px; font-family: Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2d2d2d; line-height:1.75;">
                        Inside your box, you will find a carefully curated selection of steaks suited for grilling, broiling, or pan-searing. Each cut is prepared with care and delivered ready to prepare.
                    </td>
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                        <div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:18px; color:#8b1518; font-weight:bold; margin-bottom:14px;">Inside Your Box</div>
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                                <td style="width:50%; padding:11px 16px; background-color:#faf6f0; border:1px solid #d6cdc3; border-left:none; border-radius:0 7px 0 0; font-family: Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#2d2d2d;">4 Ribeye Steaks</td>
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                                <td style="width:50%; padding:11px 16px; background-color:#f5efe6; border:1px solid #d6cdc3; border-top:none; border-left:none; border-radius:0 0 7px 0; font-family: Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#2d2d2d;">4 Filet Mignon Steaks</td>
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                        Quantities are determined by program allocation. One sampler per household. Offer ends Tomorrow.
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                            Thank you for taking a moment to review this offer.
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To answer your question about the schedule for next month I think we should block out the first week for planning and then execute the following two weeks. The review session could go in the final week before the holiday break. I have already drafted a timeline that I can share with you. The main milestones are completing the initial review by the fifth finishing the revisions by the twelfth and then conducting the final check on the nineteenth. Let me know if those dates work for you or if you need to adjust any of them based on your other commitments. I am flexible on the exact timing. We should also set aside time for a team meeting to go over the results and discuss any adjustments that might be needed before the final submission.
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