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Subject: Todays OnIy - 0maha Steaks Steak SampIer - 5OO Remaining
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From: 0maha Steak Bundle <mahasteakbundle@ranksbarcelona.skin>
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Date: Tue, 9 Jun 2026 13:08:29 -0400
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You asked about the garden planning for next spring. I think we should focus on the raised beds along the south side of the property. The soil there drains well and gets sunlight most of the day. If we amend it with compost this fall it should be ready for early planting. I checked the seed catalog and the varieties you mentioned are available. The tomatoes you liked last year are still being offered. For the herbs I recommend we put those in containers near the kitchen door so they are easy to reach while cooking. The rosemary and thyme did well there this season. We should also think about adding a small water feature. Nothing elaborate just a simple basin with a recirculating pump. It would attract pollinators and add some sound to the space. I can help with the installation in exchange for some of your harvest. Let me know if you want to look at the plans together this weekend.

OMAHA STEAKS

Premium cuts, thoughtfully selected

Gourmet Sampler Announcement

A selection of hand-chosen cuts is being extended to program participants. Five hundred boxes are available, with one sampler allocated per household. The program covers the full cost of the sampler — participants will not be billed. This offer concludes Tomorrow.

See what's included

Each box, ordinarily valued above $600, is provided at no charge to those who take part. Every cut is individually hand-selected and flash-frozen to preserve its character. The total allocation is 500 samplers, with one per household.

Inside your box

4 Filet Mignons

4 Ribeyes

4 New York Strips

6 Top Sirloins

Quantity is subject to program allocation. One sampler per household.

Appreciate you reviewing this opportunity. The offer closes Tomorrow.

Omaha Steaks • 11630 I Street • Omaha, NE 68137

That recipe you asked about for the braised short ribs. I have made it a few times now and it works well. The key is to sear the meat on all sides before adding the liquid. I use a mix of beef broth and red wine about half and half. The vegetables should be chopped large so they do not break down completely. I add a few sprigs of thyme and a bay leaf. Cook it low and slow for about three hours covered then uncover for the last thirty minutes. The sauce thickens nicely on its own. I serve it over mashed potatoes or polenta. The leftovers are even better the next day after the flavors meld together. Let me know if you want me to write out the full measurements. I can send them over in a separate note. Happy to help anyone who wants to try cooking something new. The technique is straightforward and the result is satisfying.

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You asked about the garden planning for next spring. I think we should focus on the raised beds along the south side of the property. The soil there drains well and gets sunlight most of the day. If we amend it with compost this fall it should be ready for early planting. I checked the seed catalog and the varieties you mentioned are available. The tomatoes you liked last year are still being offered. For the herbs I recommend we put those in containers near the kitchen door so they are easy to reach while cooking. The rosemary and thyme did well there this season. We should also think about adding a small water feature. Nothing elaborate just a simple basin with a recirculating pump. It would attract pollinators and add some sound to the space. I can help with the installation in exchange for some of your harvest. Let me know if you want to look at the plans together this weekend.
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<span style="font-size:32px; font-weight:bold; letter-spacing:4px; color:#6e0f14; font-family: Georgia, 'Times New Roman', Times, serif;">OMAHA STEAKS</span>
<div style="height:2px; width:60px; background-color:#a67c2e; margin:6px auto 4px auto;"></div>
<span style="font-size:13px; color:#787878; font-family: Georgia, 'Times New Roman', Times, serif; letter-spacing:1px;">Premium cuts, thoughtfully selected</span>
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<h1 style="margin:0 0 6px 0; font-size:24px; color:#222222; font-family: Georgia, 'Times New Roman', Times, serif; font-weight:normal; letter-spacing:0.5px;">Gourmet Sampler Announcement</h1>
<p style="margin:0; font-size:15px; color:#3a3a3a; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.5;">A selection of hand-chosen cuts is being extended to program participants. Five hundred boxes are available, with one sampler allocated per household. The program covers the full cost of the sampler — participants will not be billed. This offer concludes Tomorrow.</p>
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<a href="http://www.ranksbarcelona.skin/resourcesfeed/newshub/2rwyxuos/routea" style="display:inline-block; padding:14px 40px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; font-family: Georgia, 'Times New Roman', Times, serif; letter-spacing:0.5px; border-radius:30px;">See what's included</a>
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<p style="margin:0 0 14px 0; font-size:15px; color:#3a3a3a; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.6;">Each box, ordinarily valued above $600, is provided at no charge to those who take part. Every cut is individually hand-selected and flash-frozen to preserve its character. The total allocation is 500 samplers, with one per household.</p>
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</tr>
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<p style="margin:0 0 8px 0; font-size:16px; font-weight:bold; color:#222222; font-family: Georgia, 'Times New Roman', Times, serif;">Inside your box</p>
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<td style="padding:10px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-size:14px; color:#3a3a3a; font-family: Georgia, 'Times New Roman', Times, serif;">4 Filet Mignons</td>
<td style="padding:10px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-size:14px; color:#3a3a3a; font-family: Georgia, 'Times New Roman', Times, serif;">4 Ribeyes</td>
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<td style="padding:10px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-size:14px; color:#3a3a3a; font-family: Georgia, 'Times New Roman', Times, serif;">4 New York Strips</td>
<td style="padding:10px 16px; width:50%; font-size:14px; color:#3a3a3a; font-family: Georgia, 'Times New Roman', Times, serif;">6 Top Sirloins</td>
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<p style="margin:10px 0 0 0; font-size:13px; color:#787878; font-family: Georgia, 'Times New Roman', Times, serif;">Quantity is subject to program allocation. One sampler per household.</p>
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<td style="padding:16px 36px 28px 36px; text-align:center; border-bottom:3px solid #6e0f14;">
<p style="margin:0 0 12px 0; font-size:14px; color:#5a5a5a; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.5;">Appreciate you reviewing this opportunity. The offer closes Tomorrow.</p>
<p style="margin:0; font-size:12px; color:#787878; font-family: Georgia, 'Times New Roman', Times, serif;">Omaha Steaks &bull; 11630 I Street &bull; Omaha, NE 68137</p>
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That recipe you asked about for the braised short ribs. I have made it a few times now and it works well. The key is to sear the meat on all sides before adding the liquid. I use a mix of beef broth and red wine about half and half. The vegetables should be chopped large so they do not break down completely. I add a few sprigs of thyme and a bay leaf. Cook it low and slow for about three hours covered then uncover for the last thirty minutes. The sauce thickens nicely on its own. I serve it over mashed potatoes or polenta. The leftovers are even better the next day after the flavors meld together. Let me know if you want me to write out the full measurements. I can send them over in a separate note. Happy to help anyone who wants to try cooking something new. The technique is straightforward and the result is satisfying.
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