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Subject: Omaha Steaks Offers A Steak Sampler - Only 500 Left - Today Only
Date: Fri, 5 Jun 2026 10:23:33 -0400
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Yes, I think the raised bed approach works much better for tomatoes in our climate. I built mine last spring using untreated cedar planks—about 4 feet by 8 feet and roughly 10 inches deep. The drainage has been excellent compared to the ground soil, which stays too wet after heavy rain. I mixed equal parts garden soil, compost, and a bit of perlite to keep it loose. So far the plants are thriving and I have not seen any signs of blight, which was a problem before. If you decide to try it, make sure you place the bed where it gets at least six to seven hours of direct sunlight. Also consider adding a simple drip irrigation system; it saves time and keeps the leaves dry. Let me know if you want me to send over the materials list I used.

OMAHA STEAKS

Hand-selected cuts, prepared with tradition

Gourmet Sampler Program

A selection of steak cuts arranged for those who appreciate quality.

Omaha Steaks is making 500 gourmet sampler boxes available through this program. Each box, typically valued over $600, is provided at no charge to those who take part. One sampler per household. Participants will not be billed for the sampler. The offer concludes Tomorrow.

Access your sampler

Every cut is hand-selected and flash-frozen shortly after preparation to preserve its texture and taste. Recipients of this message are guaranteed the sample box, allocated while the 500-box program remains available.

There is no purchase required and no payment needed from participants. The sampler is covered by the program for this offer.

Inside your box

4 New York Strips

4 Ribeyes

6 Top Sirloins

4 Filet Mignons

Quantities are determined by program allocation and are subject to the limits described.

Thank you for reviewing the details of this program.

Omaha Steaks · 11819 I Street · Omaha, NE 68137

I looked into the scheduling conflict you mentioned and I think we can shift the Thursday workshop to the following week without much trouble. Most of the participants I spoke with said they would prefer a later date anyway because several people have overlapping commitments right now. The room reservation for the conference center is flexible as long as we give at least seventy-two hours notice. I already checked with the facilities coordinator and she said Tuesday or Wednesday of that next week are both open. I would lean toward Wednesday since it avoids the usual Monday catch-up rush. We can keep the same time slot from two to four in the afternoon. I will send a calendar update once you confirm the date. Let me know if you want to keep any of the original agenda items or if we should trim the session to focus only on the core topics.

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Yes, I think the raised bed approach works much better for tomatoes in our climate. I built mine last spring using untreated cedar planks—about 4 feet by 8 feet and roughly 10 inches deep. The drainage has been excellent compared to the ground soil, which stays too wet after heavy rain. I mixed equal parts garden soil, compost, and a bit of perlite to keep it loose. So far the plants are thriving and I have not seen any signs of blight, which was a problem before. If you decide to try it, make sure you place the bed where it gets at least six to seven hours of direct sunlight. Also consider adding a simple drip irrigation system; it saves time and keeps the leaves dry. Let me know if you want me to send over the materials list I used.
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<span style="font-size:32px; font-weight:bold; color:#7a1319; letter-spacing:1.5px; line-height:1.2;">OMAHA STEAKS</span>
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<span style="font-size:14px; color:#6a6a6a; font-style:italic;">Hand-selected cuts, prepared with tradition</span>
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<h1 style="margin:0 0 6px 0; font-size:26px; color:#2c2c2c; font-weight:normal; letter-spacing:0.3px; line-height:1.3;">Gourmet Sampler Program</h1>
<p style="margin:0 0 4px 0; font-size:16px; color:#6a6a6a;">A selection of steak cuts arranged for those who appreciate quality.</p>
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<p style="margin:0; font-size:15px; color:#2c2c2c;">Omaha Steaks is making 500 gourmet sampler boxes available through this program. Each box, typically valued over $600, is provided at no charge to those who take part. One sampler per household. Participants will not be billed for the sampler. The offer concludes Tomorrow.</p>
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<a href="http://www.saysproducer.space/core/tqi71w/entry" target="_blank" style="display:inline-block; padding:14px 44px; font-family: Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; letter-spacing:0.5px; border-radius:28px;">Access your sampler</a>
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<p style="margin:0 0 14px 0; font-size:15px; color:#2c2c2c;">Every cut is hand-selected and flash-frozen shortly after preparation to preserve its texture and taste. Recipients of this message are guaranteed the sample box, allocated while the 500-box program remains available.</p>
<p style="margin:0 0 6px 0; font-size:15px; color:#2c2c2c;">There is no purchase required and no payment needed from participants. The sampler is covered by the program for this offer.</p>
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<h2 style="margin:0 0 12px 0; font-size:18px; color:#7a1319; font-weight:normal; letter-spacing:0.3px;">Inside your box</h2>
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<td style="background-color:#f7f2ea; padding:10px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-size:14px; color:#2c2c2c;">4 New York Strips</td>
<td style="background-color:#ffffff; padding:10px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-size:14px; color:#2c2c2c;">4 Ribeyes</td>
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<td style="background-color:#ffffff; padding:10px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-size:14px; color:#2c2c2c;">6 Top Sirloins</td>
<td style="background-color:#f7f2ea; padding:10px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-size:14px; color:#2c2c2c;">4 Filet Mignons</td>
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<p style="margin:12px 0 0 0; font-size:13px; color:#787878; font-style:italic;">Quantities are determined by program allocation and are subject to the limits described.</p>
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<p style="margin:0; font-size:13px; color:#787878;">Thank you for reviewing the details of this program.</p>
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<span style="font-size:12px; color:#aaaaaa;">Omaha Steaks &middot; 11819 I Street &middot; Omaha, NE 68137</span>
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I looked into the scheduling conflict you mentioned and I think we can shift the Thursday workshop to the following week without much trouble. Most of the participants I spoke with said they would prefer a later date anyway because several people have overlapping commitments right now. The room reservation for the conference center is flexible as long as we give at least seventy-two hours notice. I already checked with the facilities coordinator and she said Tuesday or Wednesday of that next week are both open. I would lean toward Wednesday since it avoids the usual Monday catch-up rush. We can keep the same time slot from two to four in the afternoon. I will send a calendar update once you confirm the date. Let me know if you want to keep any of the original agenda items or if we should trim the session to focus only on the core topics.
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