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Subject: This Day 0nly: 0maha-Steak's Reveals A Steak SampIer - OnIy 5OO Remain
Reply-To: mahaprimesteaks@syriaagain.lol
Date: Wed, 3 Jun 2026 14:17:33 -0400
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From: 0maha Prime Steaks <mahaprimesteaks@syriaagain.lol>
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Yeah I think letting the dough rest longer makes a noticeable difference. I tried it last weekend with a 24 hour cold fermentation and the texture was much better than my usual same day approach. The hydration was around 72 percent which made it manageable without being too sticky. If you want I can send you the exact percentages I used. The shaping was easier too since the gluten had more time to develop naturally. I baked at 475 with steam for the first 15 minutes then finished at 425. The crust came out well but I might try a longer steam phase next time to darken it further. Let me know how it goes if you give it a try this week. The timing on the bulk ferment really changes the final result and I am still dialing that in. I also added a small amount of rye flour to the blend which gave it a slightly deeper flavor. Overall I was pleased with how it turned out and will probably make another batch this weekend to test a few adjustments.

OMAHA STEAKS
Hand-selected cuts, prepared with care

 

Gourmet Sampler Program

A curated selection of steaks, provided to participants at no charge.

View the sampler details

Omaha Steaks is making 500 gourmet boxes available through this program. Each box, normally valued over $600, is provided at no charge to participants who receive this notice. Recipients are guaranteed one sampler per household. The offer concludes Tomorrow.

Every cut in this collection is hand-selected and flash-frozen shortly after preparation to preserve its texture and flavor. The program covers the full cost of the sampler so no payment is required if you choose to participate.

Inside Your Box

4 Ribeyes

4 Filet Mignons

4 New York Strips

6 Top Sirloins

Box quantities are determined by program allocation and are available while the offer stands. One sampler per household.

Thank you for taking a moment to review this program.

Omaha Steaks • All rights reserved

 

We're aiming for the first weekend next month for the trip. The cabin has enough space for everyone and a kitchen that's decent enough for cooking. I suggested we each handle one meal so nobody gets stuck with all the work. There's a farmers market on saturday that's worth checking out if we have time. We went a few years back and the produce was really good. The hiking trails are moderate so nothing too difficult but we should bring proper shoes anyway. If the weather turns we have board games and a fireplace as backup so it should still be fun. Let me know if that timeline works for you and I will book the place. I also wanted to ask if anyone has dietary restrictions I should know about when planning the menu. The cabin has a grill outside too which is nice for warmer evenings. I am looking forward to getting away for a bit and hope the schedule aligns for everyone.

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Yeah I think letting the dough rest longer makes a noticeable difference. I tried it last weekend with a 24 hour cold fermentation and the texture was much better than my usual same day approach. The hydration was around 72 percent which made it manageable without being too sticky. If you want I can send you the exact percentages I used. The shaping was easier too since the gluten had more time to develop naturally. I baked at 475 with steam for the first 15 minutes then finished at 425. The crust came out well but I might try a longer steam phase next time to darken it further. Let me know how it goes if you give it a try this week. The timing on the bulk ferment really changes the final result and I am still dialing that in. I also added a small amount of rye flour to the blend which gave it a slightly deeper flavor. Overall I was pleased with how it turned out and will probably make another batch this weekend to test a few adjustments.
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<span style="font-size:30px; font-weight:bold; color:#7a1318; letter-spacing:1.5px; display:block;">OMAHA STEAKS</span>
<span style="font-size:13px; color:#666666; display:block; margin-top:4px; font-style:italic;">Hand-selected cuts, prepared with care</span>
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<td style="width:6px; background-color:#b8892e; border-radius:3px; font-size:0;">&nbsp;</td>
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<h1 style="margin:0 0 6px 0; font-size:24px; color:#2e2e2e; font-weight:normal; line-height:1.3;">Gourmet Sampler Program</h1>
<p style="margin:0; font-size:15px; color:#555555; line-height:1.5; font-style:italic;">A curated selection of steaks, provided to participants at no charge.</p>
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</table>
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<td style="padding:12px 30px 18px 30px; text-align:center;">
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<a href="http://www.syriaagain.lol/au/help/timely/xqlgkedzscfnezun" style="display:inline-block; padding:14px 38px; font-size:16px; font-family: Georgia, 'Times New Roman', Times, serif; color:#ffffff; text-decoration:none; font-weight:bold; letter-spacing:0.5px; border-radius:30px;">View the sampler details</a>
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<p style="margin:0 0 14px 0; font-size:15px; color:#2e2e2e; line-height:1.6;">
Omaha Steaks is making 500 gourmet boxes available through this program. Each box, normally valued over $600, is provided at no charge to participants who receive this notice. Recipients are guaranteed one sampler per household. The offer concludes Tomorrow.
</p>
<p style="margin:0; font-size:15px; color:#2e2e2e; line-height:1.6;">
Every cut in this collection is hand-selected and flash-frozen shortly after preparation to preserve its texture and flavor. The program covers the full cost of the sampler so no payment is required if you choose to participate.
</p>
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<h2 style="margin:0 0 10px 0; font-size:18px; color:#7a1318; font-weight:normal; border-bottom:1px solid #d4cbc2; padding-bottom:6px;">Inside Your Box</h2>
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<span style="font-weight:bold; color:#7a1318;">4</span> Ribeyes
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<span style="font-weight:bold; color:#7a1318;">4</span> Filet Mignons
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<span style="font-weight:bold; color:#7a1318;">4</span> New York Strips
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<span style="font-weight:bold; color:#7a1318;">6</span> Top Sirloins
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<p style="margin:0; font-size:13px; color:#787878; line-height:1.5; font-style:italic;">Box quantities are determined by program allocation and are available while the offer stands. One sampler per household.</p>
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<p style="margin:0 0 6px 0; font-size:13px; color:#666666; line-height:1.5;">Thank you for taking a moment to review this program.</p>
<p style="margin:0; font-size:11px; color:#999999; line-height:1.4;">Omaha Steaks &bull; All rights reserved</p>
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<td style="height:6px; background-color:#7a1318; font-size:0; border-radius:0 0 6px 6px;">&nbsp;</td>
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We're aiming for the first weekend next month for the trip. The cabin has enough space for everyone and a kitchen that's decent enough for cooking. I suggested we each handle one meal so nobody gets stuck with all the work. There's a farmers market on saturday that's worth checking out if we have time. We went a few years back and the produce was really good. The hiking trails are moderate so nothing too difficult but we should bring proper shoes anyway. If the weather turns we have board games and a fireplace as backup so it should still be fun. Let me know if that timeline works for you and I will book the place. I also wanted to ask if anyone has dietary restrictions I should know about when planning the menu. The cabin has a grill outside too which is nice for warmer evenings. I am looking forward to getting away for a bit and hope the schedule aligns for everyone.
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