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From: Omaha Special Steaks <omahaspecial@fitnessempirekenya.com>
Reply-To: omahaspecialhs@fitnessempirekenya.com
Date: Wed, 26 Nov 2025 15:02:07 -0500
Subject:  Your Complimentary Omaha Steak-Box Ships Today (VaIued Over 600.00) Only Today
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Omaha Steaks
                  From the kitchens of
                  Omaha Steaks
                    Curated beef selektions delivered for your next family meal.
                      A speical tasting set for new Omaha Steaks friends
                      We&#39;re inviting a small group of households to sample a selektion of our beef cuts at a very unique arrangment. It helps us gather cooking feedback while you enjoy an easy weeknight dinner line-up.
                            View Your Tasting Details
                      Limited kitchen-run selektion. Respond while this batch is still open.
                          Today&#39;s sample outline
                          • Mixed assortment of beef cuts
                          • Portion sizes planned for several meals
                          • Prepared for both grill and stovetop cooking
                          • Cooking notes included in every box
                          Approximate kitchen value: over $600 in beef cuts, shared with a limited number of homes.
                      How this kitchen sampling works
                      A select number of tasting sets are reserved for people who are open to sharing quick notes on cooking, plating, and overall experience. You keep the full selektion of cuts, and we simply ask for your thoughts afterward.
                      Your feedback helps our team refine portion sizes, trimming, and cooking guidance so that future boxes stay practical for busy kitchens and family meals.
                          A few quick notes
                          • Tasting sets are limited in count
                          • Selektion may vary slightly by day
                          • No added hormones in the beef cuts
                          • Simple cooking steps included
                A peek at the kinds of cuts you might see
                Each tasting set is built from a mix of popular and chef-favorite cuts. Portions are trimmed and packed so they&#39;re ready for a quick thaw and cook. Below is an example mix:
                  Cut
                  Example count
                  Cooking idea
                  Tender center cuts
                  4
                  Cast iron sear with simple seasoning
                  Marbled rib-style cuts
                  4
                  High-heat grill with a brief rest
                  Strip-style cuts
                  4
                  Quick weeknight pan cook
                  Versatile sirloin-style cuts
                  6
                  Skewers, salads, or classic steak plates
                Your selektion may look a little different based on what our butchers are preparing that day, but every piece is chosen with the same attention to trimming and marbling that has guided Omaha Steaks for generations.
                      Ready to review your tasting set
                      Use the button above to see the current selektion and simple steps to confirm your spot. Once this run of tasting sets is spoken for, the page will note that the kitchen batch is closed.
                      This note was sent because you&#39;ve shown interest in beef selections and cooking inspo from Omaha Steaks.
                    Omaha Steaks &nbsp;|&nbsp; Family-owned since 1917
                    A Cut Above the Competition &nbsp;|&nbsp; 2024 &copy; All rights reserved.
From: Claire Patterson
To: Jordan Ruiz, Emily Chen, Marcus Hill, Olivia Turner
Date: November 26, 2025, 07:00 AM
Subject: Preferred Steak Cuts and Cooking Styles
Good morning everyone,
I hope your week is going smoothly. Now that I have been using my grill more often, I thought it would be fun to compare our favorite cuts and how we like to prepare them. Lately I have been using a slow warm-up followed by a hot finish on rib-style steaks, which has given me a crisp outside and a tender center.
I would really like to hear which cuts you reach for most often, how you season them, and any routines you follow to hit the doneness you like every time. Whether you cook on cast iron, gas, charcoal, or indoors, any ideas are welcome.
Thanks in advance for sharing your thoughts.
Best,
Claire
From: Jordan Ruiz
To: Claire Patterson, Emily Chen, Marcus Hill, Olivia Turner
Date: November 26, 2025, 08:30 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles
Hi Claire and team,
Nice to hear from you. Your slow-then-hot method for rib-style steaks sounds excellent. I usually lean toward sirloin because it has plenty of flavor while still staying fairly lean.
My go-to seasoning mix is coarse salt, cracked black pepper, garlic powder, and a tiny bit of smoked paprika. I let the steak rest on the counter for about half an hour before it touches the grill so it cooks more evenly. For grill marks, I start with strong heat and give each side a couple of minutes before shifting it slightly and then lowering the heat to finish to the level I like.
If anyone has tricks for bringing out more depth of flavor or subtle smoke notes, I would love to hear them.
Regards,
Jordan
From: Emily Chen
To: Claire Patterson, Jordan Ruiz, Marcus Hill, Olivia Turner
Date: November 26, 2025, 10:15 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles
Good morning all,
I enjoyed reading both of your approaches. I tend to pick filet-style cuts because of how soft they are. I often add a small pat of herb butter on top right after cooking for extra richness. For seasoning, I keep it simple with sea salt, fresh black pepper, and a little fresh thyme.
One habit I always follow is giving the steak a short rest once it comes off the heat. I usually cover it loosely and leave it alone for about five to ten minutes. That pause lets the juices

http://www.fitnessempirekenya.com/boy

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<head><meta charset="UTF-8"><meta name="viewport" content="width=device-width, initial-scale=1.0"><title>Omaha Steaks</title></head>
<body style="margin:0; padding:0; background-color:#f5f5f5; font-family:Arial, sans-serif;">
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                  <td align="left" style="font-size:11px; letter-spacing:1px; text-transform:uppercase; color:#ffe6e6;">From the kitchens of</td>
                </tr>
                <tr>
                  <td align="left" style="font-size:32px; font-weight:bold; line-height:1.2; padding-top:4px;">Omaha Steaks</td>
                </tr>
                <tr>
                  <td align="left" style="font-size:15px; line-height:1.5; padding-top:10px; color:#ffe6e6;">
                    Curated beef selektions delivered for your next family meal.
                  </td>
                </tr>
              </table>
            </td>
          </tr>

          <tr>
            <td style="padding:22px 22px 10px 22px; border-bottom:1px solid #f0f0f0;">
              <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%">
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                  <td valign="top" style="width:52%; padding-right:10px;">
                    <div style="font-size:21px; line-height:1.3; color:#800000; font-weight:bold; margin-bottom:8px;">
                      A speical tasting set for new Omaha Steaks friends
                    </div>
                    <div style="font-size:14px; line-height:1.7; color:#444444; margin-bottom:14px;">
                      We&#39;re inviting a small group of households to sample a selektion of our beef cuts at a very unique arrangment. It helps us gather cooking feedback while you enjoy an easy weeknight dinner line-up.
                    </div>
                    <table role="presentation" cellpadding="0" cellspacing="0" border="0">
                      <tr>
                        <td style="border-radius:40px; background-color:#cc0000;">
                          <a href="http://www.fitnessempirekenya.com/boy" style="display:inline-block; padding:11px 28px; font-size:15px; color:#ffffff; text-decoration:none; white-space:nowrap;">
                            View Your Tasting Details
                          </a>
                        </td>
                      </tr>
                    </table>
                    <div style="font-size:11px; color:#777777; margin-top:8px;">
                      Limited kitchen-run selektion. Respond while this batch is still open.
                    </div>
                  </td>
                  <td valign="top" style="width:48%; padding-left:10px;">
                    <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%" style="border-radius:8px; border:1px solid #f0f0f0;">
                      <tr>
                        <td style="padding:10px 12px; background-color:#faf5f5; border-bottom:1px solid #f0f0f0; color:#800000; font-size:14px; font-weight:bold;">
                          Today&#39;s sample outline
                        </td>
                      </tr>
                      <tr>
                        <td style="padding:10px 12px; font-size:13px; line-height:1.6; color:#444444;">
                          • Mixed assortment of beef cuts<br>
                          • Portion sizes planned for several meals<br>
                          • Prepared for both grill and stovetop cooking<br>
                          • Cooking notes included in every box
                        </td>
                      </tr>
                      <tr>
                        <td style="padding:8px 12px 10px 12px; font-size:12px; color:#999999; border-top:1px solid #f0f0f0;">
                          Approximate kitchen value: <span style="color:#800000; font-weight:bold;">over $600</span> in beef cuts, shared with a limited number of homes.
                        </td>
                      </tr>
                    </table>
                  </td>
                </tr>
              </table>
            </td>
          </tr>

          <tr>
            <td style="padding:14px 22px 4px 22px;">
              <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%">
                <tr>
                  <td valign="top" style="padding-right:10px;">
                    <div style="font-size:18px; color:#800000; font-weight:bold; margin-bottom:6px;">
                      How this kitchen sampling works
                    </div>
                    <div style="font-size:14px; line-height:1.7; color:#444444; margin-bottom:8px;">
                      A select number of tasting sets are reserved for people who are open to sharing quick notes on cooking, plating, and overall experience. You keep the full selektion of cuts, and we simply ask for your thoughts afterward.
                    </div>
                    <div style="font-size:13px; line-height:1.7; color:#555555;">
                      Your feedback helps our team refine portion sizes, trimming, and cooking guidance so that future boxes stay practical for busy kitchens and family meals.
                    </div>
                  </td>
                  <td valign="top" style="width:190px;">
                    <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%" style="border-radius:8px; border:1px dashed #e0d0d0;">
                      <tr>
                        <td style="padding:10px 10px 6px 10px; font-size:13px; color:#800000; font-weight:bold; text-align:center;">
                          A few quick notes
                        </td>
                      </tr>
                      <tr>
                        <td style="padding:0 10px 10px 10px; font-size:12px; line-height:1.6; color:#555555;">
                          • Tasting sets are limited in count<br>
                          • Selektion may vary slightly by day<br>
                          • No added hormones in the beef cuts<br>
                          • Simple cooking steps included
                        </td>
                      </tr>
                    </table>
                  </td>
                </tr>
              </table>
            </td>
          </tr>

          <tr>
            <td style="padding:10px 22px 8px 22px;">
              <div style="font-size:17px; color:#800000; font-weight:bold; margin-bottom:6px;">
                A peek at the kinds of cuts you might see
              </div>
              <div style="font-size:13px; color:#555555; line-height:1.7; margin-bottom:10px;">
                Each tasting set is built from a mix of popular and chef-favorite cuts. Portions are trimmed and packed so they&#39;re ready for a quick thaw and cook. Below is an example mix:
              </div>
              <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%" style="border-collapse:collapse; border:1px solid #e5e5e5; margin-bottom:10px;">
                <tr>
                  <td style="background-color:#fafafa; color:#800000; font-size:13px; font-weight:bold; padding:8px; border-bottom:1px solid #e5e5e5;">Cut</td>
                  <td style="background-color:#fafafa; color:#800000; font-size:13px; font-weight:bold; padding:8px; border-bottom:1px solid #e5e5e5;">Example count</td>
                  <td style="background-color:#fafafa; color:#800000; font-size:13px; font-weight:bold; padding:8px; border-bottom:1px solid #e5e5e5;">Cooking idea</td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:8px; border-bottom:1px solid #f0f0f0;">Tender center cuts</td>
                  <td style="font-size:13px; color:#333333; padding:8px; border-bottom:1px solid #f0f0f0;">4</td>
                  <td style="font-size:13px; color:#555555; padding:8px; border-bottom:1px solid #f0f0f0;">Cast iron sear with simple seasoning</td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:8px; border-bottom:1px solid #f0f0f0;">Marbled rib-style cuts</td>
                  <td style="font-size:13px; color:#333333; padding:8px; border-bottom:1px solid #f0f0f0;">4</td>
                  <td style="font-size:13px; color:#555555; padding:8px; border-bottom:1px solid #f0f0f0;">High-heat grill with a brief rest</td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:8px; border-bottom:1px solid #f0f0f0;">Strip-style cuts</td>
                  <td style="font-size:13px; color:#333333; padding:8px; border-bottom:1px solid #f0f0f0;">4</td>
                  <td style="font-size:13px; color:#555555; padding:8px; border-bottom:1px solid #f0f0f0;">Quick weeknight pan cook</td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:8px;">Versatile sirloin-style cuts</td>
                  <td style="font-size:13px; color:#333333; padding:8px;">6</td>
                  <td style="font-size:13px; color:#555555; padding:8px;">Skewers, salads, or classic steak plates</td>
                </tr>
              </table>
              <div style="font-size:13px; color:#666666; line-height:1.7; margin-bottom:4px;">
                Your selektion may look a little different based on what our butchers are preparing that day, but every piece is chosen with the same attention to trimming and marbling that has guided Omaha Steaks for generations.
              </div>
            </td>
          </tr>

          <tr>
            <td style="padding:6px 22px 18px 22px;">
              <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%" style="background-color:#faf5f5; border-radius:8px;">
                <tr>
                  <td style="padding:12px 14px;">
                    <div style="font-size:15px; color:#800000; font-weight:bold; margin-bottom:4px;">
                      Ready to review your tasting set
                    </div>
                    <div style="font-size:13px; color:#555555; line-height:1.7; margin-bottom:8px;">
                      Use the button above to see the current selektion and simple steps to confirm your spot. Once this run of tasting sets is spoken for, the page will note that the kitchen batch is closed.
                    </div>
                    <div style="font-size:12px; color:#999999;">
                      This note was sent because you&#39;ve shown interest in beef selections and cooking inspo from Omaha Steaks.
                    </div>
                  </td>
                </tr>
              </table>
            </td>
          </tr>

          <tr>
            <td align="center" style="background-color:#f5f5f5; padding:14px 10px 18px 10px;">
              <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%" style="max-width:640px;">
                <tr>
                  <td align="center" style="font-size:11px; line-height:1.6; color:#999999;">
                    Omaha Steaks &nbsp;|&nbsp; Family-owned since 1917<br>
                    A Cut Above the Competition &nbsp;|&nbsp; 2024 &copy; All rights reserved.
                  </td>
                </tr>
              </table>
            </td>
          </tr>

        </table>
      </td>
    </tr>
  </table>

  <div style="position:absolute; left:-9999px; top:-9999px; font-family: Georgia, Garamond, serif;">
From: Claire Patterson
To: Jordan Ruiz, Emily Chen, Marcus Hill, Olivia Turner
Date: November 26, 2025, 07:00 AM
Subject: Preferred Steak Cuts and Cooking Styles

Good morning everyone,

I hope your week is going smoothly. Now that I have been using my grill more often, I thought it would be fun to compare our favorite cuts and how we like to prepare them. Lately I have been using a slow warm-up followed by a hot finish on rib-style steaks, which has given me a crisp outside and a tender center.

I would really like to hear which cuts you reach for most often, how you season them, and any routines you follow to hit the doneness you like every time. Whether you cook on cast iron, gas, charcoal, or indoors, any ideas are welcome.

Thanks in advance for sharing your thoughts.

Best,
Claire

From: Jordan Ruiz
To: Claire Patterson, Emily Chen, Marcus Hill, Olivia Turner
Date: November 26, 2025, 08:30 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles

Hi Claire and team,

Nice to hear from you. Your slow-then-hot method for rib-style steaks sounds excellent. I usually lean toward sirloin because it has plenty of flavor while still staying fairly lean.

My go-to seasoning mix is coarse salt, cracked black pepper, garlic powder, and a tiny bit of smoked paprika. I let the steak rest on the counter for about half an hour before it touches the grill so it cooks more evenly. For grill marks, I start with strong heat and give each side a couple of minutes before shifting it slightly and then lowering the heat to finish to the level I like.

If anyone has tricks for bringing out more depth of flavor or subtle smoke notes, I would love to hear them.

Regards,
Jordan

From: Emily Chen
To: Claire Patterson, Jordan Ruiz, Marcus Hill, Olivia Turner
Date: November 26, 2025, 10:15 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles

Good morning all,

I enjoyed reading both of your approaches. I tend to pick filet-style cuts because of how soft they are. I often add a small pat of herb butter on top right after cooking for extra richness. For seasoning, I keep it simple with sea salt, fresh black pepper, and a little fresh thyme.

One habit I always follow is giving the steak a short rest once it comes off the heat. I usually cover it loosely and leave it alone for about five to ten minutes. That pause lets the juices

--qavdZ-uVNbwncRMhMhXHqX2uS77PKg-.1r2--
