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Subject: 5OO Steak SampIers Remain - Grab Yours From 0maha-Steak's Today 0nly
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Date: Fri, 10 Jul 2026 11:09:27 -0400
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From: Sampler Omaha Steal <update@sapiatinsurance.com>
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Content-Type: text/plain; charset="UTF-8"
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Yeah the trail map you sent looks good for Saturday. I was thinking we coul=
d start from the Ridgeway lot instead of the main entrance since parking fi=
lls up early there. The loop you marked is about 6 miles which should take =
us maybe three and a half hours with a break at the overlook. I will bring =
my trekking poles since my knee has been acting up a bit after longer hikes=
. Let me know if you want to grab coffee beforehand at that place on Main S=
treet. I can swing by around 6:45 if that works. Also we should check if an=
y of the streams are running high after the rain we had last week. The fore=
cast says partly cloudy with a high near 70 so conditions should be pretty =
comfortable overall. I will pack extra snacks and plenty of water.

OMAHA STEAKS

Premium cuts selected for their quality

=C2=A0

Gourmet Steak Sampler Available

Recipients may receive a curated selection of hand-cut steaks, provided at =
no charge as part of this program.

Omaha Steaks is making 500 gourmet boxes available to participants. Each sa=
mpler, which typically carries a value above $600, is covered by the progra=
m at no charge to those who are selected. One sampler per household. This o=
ffer concludes Tomorrow.

Every cut is hand-selected by our butchers and flash-frozen to preserve its=
 natural texture and flavor. Recipients will not be billed for the sampler =
- the full cost is absorbed by this allocation.

See what is included

Inside Your Box

4 Filet Mignons

4 New York Strips

4 Ribeyes

6 Top Sirloins

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

=C2=A0

Thank you for reviewing this announcement.

=C2=A9 2025 Omaha Steaks. All rights reserved.

=C2=A0

I think the sourdough starter is finally ready to use after feeding it for =
about ten days now. It has been doubling consistently and has that tangy sm=
ell you described. I tried your suggestion of using a kitchen scale instead=
 of measuring cups and it made a big difference in consistency. The whole w=
heat flour blend you recommended gives it a nice earthy note. I am planning=
 to bake a couple of loaves this weekend using the schedule you sent. The b=
ulk fermentation timing in your notes is really thorough and I can see why =
the dough needs that full six hours at room temperature. I will let you kno=
w how the crumb turns out. Thanks again for walking me through the process =
and sharing your starter. I am hoping this batch turns out as well as the l=
oaves you brought over last month.

--=_Grid_isuuo6ag3dt5uvt09.228749.uvt09nbk
Content-Type: text/html; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

<!DOCTYPE html>
<html lang=3D"en">
<head>
<meta charset=3D"UTF-8">
<meta name=3D"viewport" content=3D"width=3Ddevice-width, initial-scale=3D1.=
0">
<meta http-equiv=3D"X-UA-Compatible" content=3D"IE=3Dedge">
</head>
<body style=3D"margin:0; padding:0; background-color:#f7f2ea; font-family: =
Georgia, 'Times New Roman', Times, serif;">

<div style=3D"font-family: 'Lucida Sans Unicode', 'Lucida Grande', sans-ser=
if; color:transparent; font-size:0; line-height:0; height:0;">
Yeah the trail map you sent looks good for Saturday. I was thinking we coul=
d start from the Ridgeway lot instead of the main entrance since parking fi=
lls up early there. The loop you marked is about 6 miles which should take =
us maybe three and a half hours with a break at the overlook. I will bring =
my trekking poles since my knee has been acting up a bit after longer hikes=
. Let me know if you want to grab coffee beforehand at that place on Main S=
treet. I can swing by around 6:45 if that works. Also we should check if an=
y of the streams are running high after the rain we had last week. The fore=
cast says partly cloudy with a high near 70 so conditions should be pretty =
comfortable overall. I will pack extra snacks and plenty of water.
</div>

<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" border=3D"0" style=3D"background-color:#f7f2ea; width:100%;">
<tr>
<td align=3D"center" style=3D"padding:24px 16px 20px 16px;">


<table role=3D"presentation" width=3D"600" cellpadding=3D"0" cellspacing=3D=
"0" border=3D"0" style=3D"max-width:600px; width:100%; background-color:#ff=
ffff; border-radius:8px; box-shadow:0 2px 12px rgba(122,19,25,0.08);">


<tr>
<td style=3D"padding:36px 40px 20px 40px; border-bottom:3px solid #b8862e;"=
>
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" border=3D"0">
<tr>
<td align=3D"center">
<span style=3D"font-size:32px; font-weight:bold; letter-spacing:2px; color:=
#7a1319; font-family: Georgia, 'Times New Roman', Times, serif;">OMAHA STEA=
KS</span>
</td>
</tr>
<tr>
<td align=3D"center" style=3D"padding-top:4px;">
<span style=3D"font-size:13px; color:#6a6a6a; letter-spacing:0.5px; font-st=
yle:italic; font-family: Georgia, 'Times New Roman', Times, serif;">Premium=
 cuts selected for their quality</span>
</td>
</tr>
</table>
</td>
</tr>


<tr>
<td style=3D"padding:32px 40px 18px 40px;">
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" border=3D"0">
<tr>
<td width=3D"6" style=3D"width:6px; background-color:#b8862e; border-radius=
:3px;">&nbsp;</td>
<td style=3D"padding-left:18px;">
<h1 style=3D"margin:0; font-size:26px; font-weight:bold; color:#2d2d2d; lin=
e-height:1.3; font-family: Georgia, 'Times New Roman', Times, serif; letter=
-spacing:-0.3px;">Gourmet Steak Sampler Available</h1>
<p style=3D"margin:8px 0 0 0; font-size:16px; color:#5a5a5a; line-height:1.=
5; font-family: Georgia, 'Times New Roman', Times, serif;">Recipients may r=
eceive a curated selection of hand-cut steaks, provided at no charge as par=
t of this program.</p>
</td>
</tr>
</table>
</td>
</tr>


<tr>
<td style=3D"padding:0 40px 16px 40px;">
<p style=3D"margin:0 0 14px 0; font-size:15px; color:#2d2d2d; line-height:1=
.6; font-family: Georgia, 'Times New Roman', Times, serif;">
Omaha Steaks is making 500 gourmet boxes available to participants. Each sa=
mpler, which typically carries a value above $600, is covered by the progra=
m at no charge to those who are selected. One sampler per household. This o=
ffer concludes Tomorrow.
</p>
<p style=3D"margin:0; font-size:15px; color:#2d2d2d; line-height:1.6; font-=
family: Georgia, 'Times New Roman', Times, serif;">
Every cut is hand-selected by our butchers and flash-frozen to preserve its=
 natural texture and flavor. Recipients will not be billed for the sampler =
- the full cost is absorbed by this allocation.
</p>
</td>
</tr>


<tr>
<td style=3D"padding:6px 40px 22px 40px;" align=3D"center">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0">
<tr>
<td align=3D"center" style=3D"background-color:#7a1319; border-radius:28px;=
 box-shadow:0 2px 6px rgba(122,19,25,0.25);">
<a href=3D"http://www.sapiatinsurance.com/network/ap/4batwns78fbbh3/arc" st=
yle=3D"display:inline-block; padding:14px 44px; font-size:16px; font-weight=
:bold; color:#ffffff; text-decoration:none; font-family: Georgia, 'Times Ne=
w Roman', Times, serif; letter-spacing:0.4px; border-radius:28px;">See what=
 is included</a>
</td>
</tr>
</table>
</td>
</tr>


<tr>
<td style=3D"padding:0 40px 28px 40px;">
<h2 style=3D"margin:0 0 14px 0; font-size:18px; font-weight:bold; color:#7a=
1319; font-family: Georgia, 'Times New Roman', Times, serif; border-bottom:=
1px solid #d4cbc2; padding-bottom:8px;">Inside Your Box</h2>
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" border=3D"0" style=3D"border-collapse:separate; border-spacing:0; bo=
rder-radius:6px; overflow:hidden; border:1px solid #d4cbc2;">
<tr style=3D"background-color:#f7f2ea;">
<td style=3D"padding:10px 16px; font-size:14px; color:#2d2d2d; font-family:=
 Georgia, 'Times New Roman', Times, serif; border-bottom:1px solid #d4cbc2;=
 width:50%;">4 Filet Mignons</td>
<td style=3D"padding:10px 16px; font-size:14px; color:#2d2d2d; font-family:=
 Georgia, 'Times New Roman', Times, serif; border-bottom:1px solid #d4cbc2;=
 width:50%; background-color:#ffffff;">4 New York Strips</td>
</tr>
<tr style=3D"background-color:#ffffff;">
<td style=3D"padding:10px 16px; font-size:14px; color:#2d2d2d; font-family:=
 Georgia, 'Times New Roman', Times, serif; border-bottom:1px solid #d4cbc2;=
 width:50%;">4 Ribeyes</td>
<td style=3D"padding:10px 16px; font-size:14px; color:#2d2d2d; font-family:=
 Georgia, 'Times New Roman', Times, serif; border-bottom:1px solid #d4cbc2;=
 width:50%; background-color:#f7f2ea;">6 Top Sirloins</td>
</tr>
</table>
<p style=3D"margin:10px 0 0 0; font-size:12px; color:#6a6a6a; font-style:it=
alic; font-family: Georgia, 'Times New Roman', Times, serif;">Quantities ar=
e determined by program allocation. One box per household.</p>
</td>
</tr>


<tr>
<td style=3D"padding:0 40px 0 40px;">
<div style=3D"height:2px; background-color:#b8862e; width:100%; border-radi=
us:1px;">&nbsp;</div>
</td>
</tr>


<tr>
<td style=3D"padding:22px 40px 30px 40px; text-align:center;">
<p style=3D"margin:0 0 4px 0; font-size:14px; color:#5a5a5a; line-height:1.=
5; font-family: Georgia, 'Times New Roman', Times, serif;">Thank you for re=
viewing this announcement.</p>
<p style=3D"margin:0; font-size:12px; color:#6a6a6a; font-family: Georgia, =
'Times New Roman', Times, serif;">&copy; 2025 Omaha Steaks. All rights rese=
rved.</p>
</td>
</tr>


<tr>
<td style=3D"height:6px; background-color:#7a1319; border-radius:0 0 8px 8p=
x; font-size:1px; line-height:1px;">&nbsp;</td>
</tr>

</table>

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

<div style=3D"font-family: 'Century Gothic', 'Apple Gothic', sans-serif; di=
splay:inline-block; width:1px; height:1px; color:transparent; overflow:visi=
ble;">
I think the sourdough starter is finally ready to use after feeding it for =
about ten days now. It has been doubling consistently and has that tangy sm=
ell you described. I tried your suggestion of using a kitchen scale instead=
 of measuring cups and it made a big difference in consistency. The whole w=
heat flour blend you recommended gives it a nice earthy note. I am planning=
 to bake a couple of loaves this weekend using the schedule you sent. The b=
ulk fermentation timing in your notes is really thorough and I can see why =
the dough needs that full six hours at room temperature. I will let you kno=
w how the crumb turns out. Thanks again for walking me through the process =
and sharing your starter. I am hoping this batch turns out as well as the l=
oaves you brought over last month.
</div>

</body>
</html>

--=_Grid_isuuo6ag3dt5uvt09.228749.uvt09nbk--
