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From: Omaha Steaks Select <omahasteakss@rynajr.com>
Reply-To: omahasteakss@rynajr.com
Subject:  Your Complimentary Omaha Steak-Box Ships Today (VaIued Over 600.00 dollars) Today Only
To:  bruce@untroubled.org
Date:  Fri, 26 Dec 2025 17:34:23 -0500
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Omaha Steaks
                    OS
                    Omaha Steaks
                    Family-owned since 1917
                  Member Preview
                      A new way to try Omaha Steaks at home
                      Curated steak colIection for households we haven&#39;t served yet.
                            Omaha Steaks is reaching out to a small group of households to introduce our craft-cut steaks in a low-friction way. We&#39;re assembling a speciaI assortment so you can see how our aging process and trimming make a difference on your plate, without adjusting your weekly grocery budget.
                            This tasting set is structured to support better everyday choices&mdash;thoughtful sourcing, no added hormones, and cuts portioned for real-life meals with family and friends.
                            View your tasting set detaiIs
                            Limited number of sets prepared for this outreach. No code required.
                    &nbsp;
                      What we packed into this box
                      The assortment is built to cover several evenings at home&mdash;seared in a pan, finished in the oven, or on the backyard griII. Here&#39;s an overview of what our butchers selected:
                          Cut
                          Pieces
                          Filet Mignon, aged and hand-trimmed
                          4
                          Ribeye, marbled for a tender result
                          4
                          New York Strip, classic steakhouse style
                          4
                          Top Sirloin, versatile for skewers or sliced
                          6
                      Every cut is portioned, vacuum-sealed, and flash frozen at peak freshness so you can plan weeknight meals or a relaxed weekend gathering without last-minute store runs. Grill outside, sear on cast iron, or use your favorite indoor method&mdash;the focus stays on flavor and texture.
                    &nbsp;
                      Why we&#39;re sending this invitation
                      Grocery case pricing has shifted over the Iast few years, and it can be hard to know what you&#39;re getting for the amount you spend. By shipping a defined assortment directly to your door, we&#39;re able to show how consistent portions, careful aging, and no added hormones fit into your regular meal planning. If it feels like a good fit for your kitchen, we&#39;ll share follow-up options inside the box&mdash;no need to decide anything now.
                Omaha Steaks&nbsp;&nbsp;|&nbsp;&nbsp;Crafted for home cooks who value dependable quality
                &copy; 2024 Omaha Steaks. All rights reserved.
From: Jordan Myers
To: Elena Cruz, Marcus Patel, Chloe Nguyen, Daniel Ortiz
Date: December 26, 2025, 07:00 AM
Subject: Steak preferences and home cooking approaches
Good morning everyone,
I hope your week is going smoothly. With cooler evenings setting in, I have been spending more time by the stove and on the patio grill, and I thought it would be fun to compare what everyone is cooking. I recently practiced a slow-warm method for ribeye on a rack in the oven and finished it in a hot pan, and the center turned out very even while the outside picked up a deep, browned crust.
I would love to hear which steak cuts you reach for most often, how you season them, and any methods you rely on for hitting the doneness you like. Whether you have years of experience or are just starting to experiment, your ideas and routines would be really helpful.
Looking forward to reading your thoughts.
Best regards,
Jordan
From: Elena Cruz
To: Jordan Myers, Marcus Patel, Chloe Nguyen, Daniel Ortiz
Date: December 26, 2025, 08:30 AM
Subject: Re: Steak preferences and home cooking approaches
Hi Jordan and team,
Thanks for starting this conversation. That gentle-heat ribeye approach sounds excellent. I tend to favor sirloin at home because it gives a nice mix of tenderness and hearty flavor without feeling too heavy.
For seasoning, I keep it basic with salt, cracked pepper, garlic powder, and a small pinch of smoked paprika. I like to let the steak sit out for a short time before cooking so the center is not too cold. For grill marks, I start over higher heat for a brief sear on each side, then move the steak to a slightly cooler area until it reaches the level of doneness I am aiming for.
If anyone has ideas for building more depth of flavor, I would really like to try them.
Cheers,
Elena
From: Marcus Patel
To: Jordan Myers, Elena Cruz, Chloe Nguyen, Daniel Ortiz
Date: December 26, 2025, 10:15 AM
Subject: Re: Steak preferences and home cooking approaches
Good morning Jordan, Elena, and all,
I like the sound of both of your methods. When I plan a more relaxed dinner, I usually choose filet mignon because the texture is so tender. I sometimes add a simple compound butter with herbs on top right after cooking to add a bit more richness without overcomplicating things. My basic seasoning is sea salt, freshly ground black pepper, and a small amount of fresh thyme.
One habit that has helped my results is giving the steak time to rest once it comes off the heat. I usually leave it on a plate loosely covered for several minutes before slicing. This seems to keep the juices from running out all at once and gives a more even bite.
For a gentle smoky note, I like to use a small handful of apple or cherry wood chips on the grill after soaking them briefly. It adds aroma but still lets the natural character of the meat come through.
Looking forward to hearing more ideas from everyone.
Best,
Marcus
From: Chloe Nguyen
To: Jordan Myers, Elena Cruz, Marcus Patel, Daniel Ortiz
Date: December 26, 2025, 12:45 PM
Subject: Re: Steak preferences and home cooking approaches

http://www.rynajr.com/doublet-c

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                    <div style="width:48px; height:48px; border-radius:50%; border:2px solid #ffffff; text-align:center; line-height:44px; color:#ffffff; font-weight:bold; font-size:20px;">OS</div>
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                    <div style="color:#ffffff; font-size:22px; font-weight:bold; letter-spacing:0.5px;">Omaha Steaks</div>
                    <div style="color:#f3d4d4; font-size:12px; margin-top:2px;">Family-owned since 1917</div>
                  </td>
                  <td align="right" style="font-size:12px; color:#f3d4d4; white-space:nowrap;">Member Preview</td>
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                    <div style="font-size:19px; color:#800000; font-weight:bold; line-height:1.3;">
                      A new way to try Omaha Steaks at home
                    </div>
                    <div style="font-size:13px; color:#666666; margin-top:4px;">
                      Curated steak colIection for households we haven&#39;t served yet.
                    </div>
                  </td>
                </tr>
                <tr>
                  <td style="padding:0 26px 20px 26px;">
                    <table role="presentation" width="100%" cellspacing="0" cellpadding="0" border="0" style="border-radius:6px; border:1px solid #e3e3e3; background-color:#fafafa;">
                      <tr>
                        <td style="padding:16px 18px;">
                          <div style="font-size:14px; color:#333333; line-height:1.6;">
                            Omaha Steaks is reaching out to a small group of households to introduce our craft-cut steaks in a low-friction way. We&#39;re assembling a speciaI assortment so you can see how our aging process and trimming make a difference on your plate, without adjusting your weekly grocery budget.
                          </div>
                          <div style="font-size:14px; color:#333333; line-height:1.6; margin-top:10px;">
                            This tasting set is structured to support better everyday choices&mdash;thoughtful sourcing, no added hormones, and cuts portioned for real-life meals with family and friends.
                          </div>
                        </td>
                      </tr>
                    </table>
                  </td>
                </tr>

                <tr>
                  <td align="center" style="padding:0 26px 22px 26px;">
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                            View your tasting set detaiIs
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                        <td style="text-align:center; padding-top:8px;">
                          <div style="font-size:11px; color:#999999; line-height:1.4;">
                            Limited number of sets prepared for this outreach. No code required.
                          </div>
                        </td>
                      </tr>
                    </table>
                  </td>
                </tr>

                <tr>
                  <td style="padding:0 26px 6px 26px;">
                    <div style="height:1px; background-color:#e4e4e4; font-size:0; line-height:0;">&nbsp;</div>
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                    <div style="font-size:16px; color:#800000; font-weight:bold;">
                      What we packed into this box
                    </div>
                  </td>
                </tr>
                <tr>
                  <td style="padding:0 26px 4px 26px;">
                    <div style="font-size:13px; color:#555555; line-height:1.6;">
                      The assortment is built to cover several evenings at home&mdash;seared in a pan, finished in the oven, or on the backyard griII. Here&#39;s an overview of what our butchers selected:
                    </div>
                  </td>
                </tr>

                <tr>
                  <td style="padding:10px 26px 18px 26px;">
                    <table role="presentation" cellspacing="0" cellpadding="0" border="0" width="100%" style="border-collapse:collapse;">
                      <tr>
                        <td style="font-size:13px; color:#800000; font-weight:bold; padding:8px 10px; border:1px solid #e0e0e0; background-color:#f7f7f7;" width="70%">
                          Cut
                        </td>
                        <td style="font-size:13px; color:#800000; font-weight:bold; padding:8px 10px; border:1px solid #e0e0e0; background-color:#f7f7f7;" width="30%">
                          Pieces
                        </td>
                      </tr>
                      <tr>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          Filet Mignon, aged and hand-trimmed
                        </td>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          4
                        </td>
                      </tr>
                      <tr>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          Ribeye, marbled for a tender result
                        </td>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          4
                        </td>
                      </tr>
                      <tr>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          New York Strip, classic steakhouse style
                        </td>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          4
                        </td>
                      </tr>
                      <tr>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          Top Sirloin, versatile for skewers or sliced
                        </td>
                        <td style="font-size:13px; color:#333333; padding:8px 10px; border:1px solid #e0e0e0;">
                          6
                        </td>
                      </tr>
                    </table>
                  </td>
                </tr>

                <tr>
                  <td style="padding:0 26px 18px 26px;">
                    <div style="font-size:13px; color:#555555; line-height:1.6;">
                      Every cut is portioned, vacuum-sealed, and flash frozen at peak freshness so you can plan weeknight meals or a relaxed weekend gathering without last-minute store runs. Grill outside, sear on cast iron, or use your favorite indoor method&mdash;the focus stays on flavor and texture.
                    </div>
                  </td>
                </tr>

                <tr>
                  <td style="padding:0 26px 10px 26px;">
                    <div style="height:1px; background-color:#e4e4e4; font-size:0; line-height:0;">&nbsp;</div>
                  </td>
                </tr>

                <tr>
                  <td style="padding:8px 26px 6px 26px;">
                    <div style="font-size:15px; color:#800000; font-weight:bold;">
                      Why we&#39;re sending this invitation
                    </div>
                  </td>
                </tr>
                <tr>
                  <td style="padding:0 26px 22px 26px;">
                    <div style="font-size:13px; color:#555555; line-height:1.6;">
                      Grocery case pricing has shifted over the Iast few years, and it can be hard to know what you&#39;re getting for the amount you spend. By shipping a defined assortment directly to your door, we&#39;re able to show how consistent portions, careful aging, and no added hormones fit into your regular meal planning. If it feels like a good fit for your kitchen, we&#39;ll share follow-up options inside the box&mdash;no need to decide anything now.
                    </div>
                  </td>
                </tr>

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

          <tr>
            <td class="cove" style="background-color:#f5f5f5; padding:14px 20px; text-align:center;">
              <div style="font-size:11px; color:#999999; line-height:1.5;">
                Omaha Steaks&nbsp;&nbsp;|&nbsp;&nbsp;Crafted for home cooks who value dependable quality<br>
                &copy; 2024 Omaha Steaks. All rights reserved.
              </div>
            </td>
          </tr>
        </table>
      </td>
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  </table>

<div style="font-family: 'Rockwell', 'Bodoni MT', serif; font-size:1px; text-indent:-9999px; overflow:hidden;">From: Jordan Myers
To: Elena Cruz, Marcus Patel, Chloe Nguyen, Daniel Ortiz
Date: December 26, 2025, 07:00 AM
Subject: Steak preferences and home cooking approaches

Good morning everyone,

I hope your week is going smoothly. With cooler evenings setting in, I have been spending more time by the stove and on the patio grill, and I thought it would be fun to compare what everyone is cooking. I recently practiced a slow-warm method for ribeye on a rack in the oven and finished it in a hot pan, and the center turned out very even while the outside picked up a deep, browned crust.

I would love to hear which steak cuts you reach for most often, how you season them, and any methods you rely on for hitting the doneness you like. Whether you have years of experience or are just starting to experiment, your ideas and routines would be really helpful.

Looking forward to reading your thoughts.

Best regards,
Jordan

From: Elena Cruz
To: Jordan Myers, Marcus Patel, Chloe Nguyen, Daniel Ortiz
Date: December 26, 2025, 08:30 AM
Subject: Re: Steak preferences and home cooking approaches

Hi Jordan and team,

Thanks for starting this conversation. That gentle-heat ribeye approach sounds excellent. I tend to favor sirloin at home because it gives a nice mix of tenderness and hearty flavor without feeling too heavy.

For seasoning, I keep it basic with salt, cracked pepper, garlic powder, and a small pinch of smoked paprika. I like to let the steak sit out for a short time before cooking so the center is not too cold. For grill marks, I start over higher heat for a brief sear on each side, then move the steak to a slightly cooler area until it reaches the level of doneness I am aiming for.

If anyone has ideas for building more depth of flavor, I would really like to try them.

Cheers,
Elena

From: Marcus Patel
To: Jordan Myers, Elena Cruz, Chloe Nguyen, Daniel Ortiz
Date: December 26, 2025, 10:15 AM
Subject: Re: Steak preferences and home cooking approaches

Good morning Jordan, Elena, and all,

I like the sound of both of your methods. When I plan a more relaxed dinner, I usually choose filet mignon because the texture is so tender. I sometimes add a simple compound butter with herbs on top right after cooking to add a bit more richness without overcomplicating things. My basic seasoning is sea salt, freshly ground black pepper, and a small amount of fresh thyme.

One habit that has helped my results is giving the steak time to rest once it comes off the heat. I usually leave it on a plate loosely covered for several minutes before slicing. This seems to keep the juices from running out all at once and gives a more even bite.

For a gentle smoky note, I like to use a small handful of apple or cherry wood chips on the grill after soaking them briefly. It adds aroma but still lets the natural character of the meat come through.

Looking forward to hearing more ideas from everyone.

Best,
Marcus

From: Chloe Nguyen
To: Jordan Myers, Elena Cruz, Marcus Patel, Daniel Ortiz
Date: December 26, 2025, 12:45 PM
Subject: Re: Steak preferences and home cooking approaches</div>

<img src="http://www.rynajr.com/open/YnJ1Y2VAdW50cm91YmxlZC5vcmc.png" width="1" height="1" style="display:none" alt="">
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