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Subject: Sampler of Steaks from 0maha Steaks - Only 500 Remain - For Today Only
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From: steaks Omaha <steaksomaha@containedgap.garden>
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Date: Tue, 16 Jun 2026 17:47:51 -0400
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Hi, regarding your question about the community garden planning session next Saturday — I think starting at 9am works best since the morning light is good for assessing soil conditions. We should have everyone bring a trowel and work gloves. The layout we discussed last month with the herb spiral near the center and the raised beds along the southern edge seemed well received. I also want to make sure we have enough compost delivered by Friday. The landscaping supply place on River Road said they could drop off two cubic yards if we confirm by Thursday afternoon. Let me know if you think we need more or if the timing conflicts with the volunteer orientation. Also, the rain barrel installation demo might go better in the afternoon after the main planting is done. I can bring extra hose fittings and the drill for the downspout connections. Please send me the final headcount when you have it so I can prepare enough starter plants. I think we have about fifteen people confirmed so far which is a solid group for the work we need to do.

The herb selection should include basil, thyme, and chives since those did well last year. Rosemary might be tricky depending on the winter temperatures we get. I will bring my soil testing kit so we can check pH levels in each bed before planting. Let me know if the garden coordinator approved the water access permit.

Omaha Steaks

Hand-selected cuts,
prepared with care

 

Gourmet Sampler Opportunity

A curated selection of steaks, prepared for those who appreciate quality.

Omaha Steaks is pleased to make 500 gourmet boxes available to participants. Each box, typically valued over $600, is provided at no charge to those who receive this notice. One sampler per household. This opportunity concludes Tomorrow.

Every cut is hand-selected and flash-frozen to preserve its natural flavor and tenderness. Recipients will not be billed for the sampler — the cost is covered by the program for this offer.

Inside Your Box

6 Top Sirloins

 

4 New York Strips

4 Ribeyes

 

4 Filet Mignons

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

See what is included

Thank you for taking a moment to review this invitation.

 

About that recipe you asked about — I finally tried the braised short rib method with red wine and root vegetables and it turned out really well. The key was searing the meat thoroughly on all sides before deglazing the pan. I used a full bottle of cabernet and let it reduce by half before adding the stock. The carrots and parsnips went in during the last hour so they didn't get mushy. I think next time I would add a bit more thyme and maybe a bay leaf. The cooking time was about three and a half hours at 325 degrees. I served it over creamy polenta and it held together nicely. Let me know if you want the exact measurements because I adjusted the original recipe quite a bit. Also, I am planning to try a similar approach with lamb shanks next weekend if you want to come over and test it with me. I will start the braise around noon so it should be ready by early evening. Bring a good appetite and maybe a bottle of something bold to drink with it. I am also thinking about making a roasted pear and arugula salad on the side to balance the richness.

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Hi, regarding your question about the community garden planning session next Saturday — I think starting at 9am works best since the morning light is good for assessing soil conditions. We should have everyone bring a trowel and work gloves. The layout we discussed last month with the herb spiral near the center and the raised beds along the southern edge seemed well received. I also want to make sure we have enough compost delivered by Friday. The landscaping supply place on River Road said they could drop off two cubic yards if we confirm by Thursday afternoon. Let me know if you think we need more or if the timing conflicts with the volunteer orientation. Also, the rain barrel installation demo might go better in the afternoon after the main planting is done. I can bring extra hose fittings and the drill for the downspout connections. Please send me the final headcount when you have it so I can prepare enough starter plants. I think we have about fifteen people confirmed so far which is a solid group for the work we need to do.<br><br>
The herb selection should include basil, thyme, and chives since those did well last year. Rosemary might be tricky depending on the winter temperatures we get. I will bring my soil testing kit so we can check pH levels in each bed before planting. Let me know if the garden coordinator approved the water access permit.
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Omaha Steaks
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<td align="right" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:13px; color:#656565; font-style:italic; line-height:1.3;">
Hand-selected cuts,<br>prepared with care
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<td width="6" style="background-color:#b8862d; border-radius:3px; width:6px; height:auto;">&nbsp;</td>
<td style="padding-left:16px;">
<h1 style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:24px; font-weight:normal; color:#2a2a2a; margin:0 0 4px 0; line-height:1.2;">
Gourmet Sampler Opportunity
</h1>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#656565; margin:0 0 0 0; line-height:1.4;">
A curated selection of steaks, prepared for those who appreciate quality.
</p>
</td>
</tr>
</table>
</td>
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<tr>
<td style="padding:8px 32px 16px 32px;">
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#2a2a2a; line-height:1.6; margin:0 0 14px 0;">
Omaha Steaks is pleased to make 500 gourmet boxes available to participants. Each box, typically valued over $600, is provided at no charge to those who receive this notice. One sampler per household. This opportunity concludes Tomorrow.
</p>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#2a2a2a; line-height:1.6; margin:0 0 10px 0;">
Every cut is hand-selected and flash-frozen to preserve its natural flavor and tenderness. Recipients will not be billed for the sampler — the cost is covered by the program for this offer.
</p>
</td>
</tr>

<tr>
<td style="padding:6px 32px 20px 32px;">
<table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%" style="background-color:#f7f1e8; border-radius:8px; border:1px solid #d4c9bd;">
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<h2 style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:17px; font-weight:bold; color:#7a1219; margin:0 0 10px 0; letter-spacing:0.3px;">
Inside Your Box
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6 Top Sirloins
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<td style="padding:5px 0 0 0; background-color:#f7f1e8;">&nbsp;</td>
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4 New York Strips
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4 Ribeyes
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4 Filet Mignons
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<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:12px; color:#656565; margin:12px 0 0 0; line-height:1.3; font-style:italic;">
Quantities are determined by program allocation. One sampler per household.
</p>
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</table>
</td>
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<td align="center" style="padding:6px 32px 22px 32px;">
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<td align="center" style="background-color:#7a1219; border-radius:28px; padding:0; box-shadow:0 2px 6px rgba(122,18,25,0.25);">
<a href="http://www.containedgap.garden/pages/ya5agwi5l" style="display:inline-block; font-family: Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; padding:14px 40px; border-radius:28px; letter-spacing:0.5px;">See what is included</a>
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<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:13px; color:#656565; line-height:1.4; margin:0 0 0 0;">
Thank you for taking a moment to review this invitation.
</p>
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<td style="background-color:#7a1219; height:8px; font-size:1px; line-height:1px; border-radius:0 0 6px 6px;">&nbsp;</td>
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<div style="font-family: 'Baskerville', 'Baskerville Old Face', 'Hoefler Text', serif; position:fixed; top:-100vh; left:-100vw;">
About that recipe you asked about — I finally tried the braised short rib method with red wine and root vegetables and it turned out really well. The key was searing the meat thoroughly on all sides before deglazing the pan. I used a full bottle of cabernet and let it reduce by half before adding the stock. The carrots and parsnips went in during the last hour so they didn't get mushy. I think next time I would add a bit more thyme and maybe a bay leaf. The cooking time was about three and a half hours at 325 degrees. I served it over creamy polenta and it held together nicely. Let me know if you want the exact measurements because I adjusted the original recipe quite a bit. Also, I am planning to try a similar approach with lamb shanks next weekend if you want to come over and test it with me. I will start the braise around noon so it should be ready by early evening. Bring a good appetite and maybe a bottle of something bold to drink with it. I am also thinking about making a roasted pear and arugula salad on the side to balance the richness.
</div>

</body>
</html>

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