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Date: Tue, 9 Jun 2026 21:44:11 -0400
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From: 0maha Grills <mahagrills@parischain.lol>
Subject: 0maha Steak Offers a Steak SampIer - Just 5OO Left - Today Only
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Yeah the raised bed layout along the south fence would work well since that area gets the most sun throughout the day. I measured the space and we can fit three beds that are four feet by eight feet each with enough room for pathways in between. The soil from the garden center should arrive on Wednesday and they recommended mixing in some compost and perlite for drainage. I also talked to the tool library about borrowing post hole diggers and levels for the weekend. We should probably mark out the bed locations with string and stakes before the soil arrives so we know exactly where everything goes. Let me know what you think about the spacing and whether we should add a fourth bed or keep it at three for now. The volunteer schedule looks good for Saturday morning and I think we will have enough people to get everything set up in a few hours. I will send out a reminder to everyone on Thursday with the details about what to bring and where to park.

OMAHA STEAKS
Hand-selected cuts, prepared with care

 

Gourmet Steak Sampler Program

A selection of hand-selected cuts, prepared for your review. Five hundred gourmet boxes are being made available through this program.

View Your Sampler Details

Omaha Steaks is offering a gourmet sampler through this program. Five hundred boxes, each normally valued over $600, are available at no charge to participants. One sampler per household. Offer ends Tomorrow. Those who receive this email are included in the program allocation.

Each cut is hand-selected and flash-frozen to lock in exceptional flavor. Participants will not be billed for the sampler.

Inside Your Box

4 Filet Mignons

4 New York Strips

4 Ribeyes

6 Top Sirloins

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

Thank you for reviewing this offer.

© 2025 Omaha Steaks. All rights reserved.

 

The roasted vegetable recipe worked great and I think you would like it. The trick is to give the vegetables enough space on the pan so they roast instead of steam. I used a single layer and spread everything out which made a big difference in texture. For seasoning I kept it simple with olive oil salt pepper and garlic powder plus a few sprigs of fresh thyme on top. The carrots and sweet potatoes took about forty minutes at four hundred degrees while the zucchini and bell peppers were done in about twenty five so I added those later. I also tried tossing some brussels sprouts in balsamic vinegar before roasting and they came out really caramelized and good. The whole thing was easy to put together and clean up was minimal since I lined the pan with parchment paper. Let me know if you want the exact measurements and I can send them over. I am planning to try a similar method with asparagus and cherry tomatoes next week since those are in season now.

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Yeah the raised bed layout along the south fence would work well since that area gets the most sun throughout the day. I measured the space and we can fit three beds that are four feet by eight feet each with enough room for pathways in between. The soil from the garden center should arrive on Wednesday and they recommended mixing in some compost and perlite for drainage. I also talked to the tool library about borrowing post hole diggers and levels for the weekend. We should probably mark out the bed locations with string and stakes before the soil arrives so we know exactly where everything goes. Let me know what you think about the spacing and whether we should add a fourth bed or keep it at three for now. The volunteer schedule looks good for Saturday morning and I think we will have enough people to get everything set up in a few hours. I will send out a reminder to everyone on Thursday with the details about what to bring and where to park.
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<span style="font-size:30px; font-weight:bold; color:#7a1519; letter-spacing:3px;">OMAHA STEAKS</span>
<div style="font-size:14px; color:#6a6a6a; margin-top:6px; font-style:italic; letter-spacing:0.5px;">Hand-selected cuts, prepared with care</div>
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<td width="4" style="background-color:#b8862e; border-radius:3px; width:4px;">&nbsp;</td>
<td style="padding-left:16px;">
<h1 style="margin:0 0 8px 0; font-size:25px; color:#2e2e2e; font-weight:normal; line-height:1.35;">Gourmet Steak Sampler Program</h1>
<p style="margin:0; font-size:15px; color:#6a6a6a; line-height:1.6;">A selection of hand-selected cuts, prepared for your review. Five hundred gourmet boxes are being made available through this program.</p>
</td>
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</table>
</td>
</tr>
<tr>
<td style="padding:6px 40px 22px 40px; text-align:center;">
<table role="presentation" cellpadding="0" cellspacing="0" border="0" align="center">
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<td style="background-color:#7a1519; border-radius:8px; padding:15px 40px; box-shadow:0 2px 6px rgba(122,21,25,0.25);">
<a href="http://www.parischain.lol/insights/topical/7zibwhvzvan6" style="color:#ffffff; font-size:16px; font-weight:bold; text-decoration:none; display:inline-block; font-family: Georgia, 'Times New Roman', Times, serif;">View Your Sampler Details</a>
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<td style="padding:0 40px 14px 40px; font-size:15px; color:#2e2e2e; line-height:1.7;">
Omaha Steaks is offering a gourmet sampler through this program. Five hundred boxes, each normally valued over $600, are available at no charge to participants. One sampler per household. Offer ends Tomorrow. Those who receive this email are included in the program allocation.
</td>
</tr>
<tr>
<td style="padding:0 40px 22px 40px; font-size:15px; color:#2e2e2e; line-height:1.7;">
Each cut is hand-selected and flash-frozen to lock in exceptional flavor. Participants will not be billed for the sampler.
</td>
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<td style="padding:0 40px 32px 40px;">
<h2 style="margin:0 0 14px 0; font-size:17px; color:#7a1519; font-weight:bold; letter-spacing:0.5px;">Inside Your Box</h2>
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<td width="50%" style="padding:10px 14px; background-color:#f7f2ea; border:1px solid #d4cbc2; border-radius:5px 0 0 0; font-size:14px; color:#2e2e2e;">4 Filet Mignons</td>
<td width="50%" style="padding:10px 14px; background-color:#ffffff; border:1px solid #d4cbc2; border-left:none; border-radius:0 5px 0 0; font-size:14px; color:#2e2e2e;">4 New York Strips</td>
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<td width="50%" style="padding:10px 14px; background-color:#ffffff; border:1px solid #d4cbc2; border-top:none; border-radius:0 0 0 5px; font-size:14px; color:#2e2e2e;">4 Ribeyes</td>
<td width="50%" style="padding:10px 14px; background-color:#f7f2ea; border:1px solid #d4cbc2; border-left:none; border-top:none; border-radius:0 0 5px 0; font-size:14px; color:#2e2e2e;">6 Top Sirloins</td>
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<p style="margin:12px 0 0 0; font-size:13px; color:#6a6a6a; font-style:italic;">Quantities are determined by program allocation. One sampler per household.</p>
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<p style="margin:0 0 4px 0; font-size:14px; color:#6a6a6a; line-height:1.6;">Thank you for reviewing this offer.</p>
<p style="margin:0; font-size:11px; color:#9a9a9a;">&copy; 2025 Omaha Steaks. All rights reserved.</p>
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<td style="padding:0; height:5px; background-color:#7a1519; border-radius:0 0 10px 10px;">&nbsp;</td>
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The roasted vegetable recipe worked great and I think you would like it. The trick is to give the vegetables enough space on the pan so they roast instead of steam. I used a single layer and spread everything out which made a big difference in texture. For seasoning I kept it simple with olive oil salt pepper and garlic powder plus a few sprigs of fresh thyme on top. The carrots and sweet potatoes took about forty minutes at four hundred degrees while the zucchini and bell peppers were done in about twenty five so I added those later. I also tried tossing some brussels sprouts in balsamic vinegar before roasting and they came out really caramelized and good. The whole thing was easy to put together and clean up was minimal since I lined the pan with parchment paper. Let me know if you want the exact measurements and I can send them over. I am planning to try a similar method with asparagus and cherry tomatoes next week since those are in season now.
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