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Edit File: 1761332283.M811619P2910477.server-619288.prediksijaya.com,S=17314,W=17545

Envelope-to: amilia@delasallecenter.org
Delivery-date: Sat, 25 Oct 2025 01:58:03 +0700
Date:  Fri, 24 Oct 2025 14:56:29 -0400
From: Steak Pack Omaha <steakpackoma-stage@yourtexasbenenfits.com>
Reply-To: steakpackoma-stage@yourtexasbenenfits.com
To:  amilia@delasallecenter.org
Subject:  0maha-Steaks Is Giving You A Steak Sampler - Just 500 Remain - Get It Today
Message-ID: <12d_9mXwJhXn_WZwQr8CcqDbYZfif.071ee@55vlc.yourtexasbenenfits.com>
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Cuts of Beef:
	Shoulder: Contains items like shoulder roast, shoulder steak, and flat iron steak.
	Back: Includes ribeye steaks, rib roast, and short ribs.
	Midsection: Divides into short midsection (which includes porterhouse and T-bone steaks) and rear section (which includes sirloin steaks).
	Hindquarter: Features cuts like round steak, rump roast, and tip steak.
	Lower Midsection: Contains flank steak and skirt steak.
	Chest: A substantial cut from the breast or lower chest of the cattle.
	Leg: Derived from the leg, typically used for stew meat or ground beef.
	Additional Noteworthy Cuts:
	Tenderloin: A remarkably tender cut from the midsection, often used for filet mignon.
	Porterhouse: A large T-bone steak with a larger section of tenderloin.
	T-bone: A steak with a T-shaped bone separating the tenderloin and strip steak.
	Skirt steak: A long, thin cut from the plate section.
	Sirloin: A versatile cut from the rear of the cow, often with good marbling.
	Rump: A cut from the round primal, often used for roasts.
	Short ribs: Rib bones with a good amount of meat.
	Flanken ribs: Short ribs cut across the bone, often used in Korean-style dishes
 Omaha Steaks
	  America's Original Butcher
        Claim a Delicious Steak Sampler Without Cost
        Amid changing grocery prices, Omaha Steaks brings to you 500 gourmet boxes loaded with superior value, each typically over $600 and all at N0 CHARGE to you!
        Every cut is chosen with care and rapidly frozen to preserve outstanding taste.
            Grab My Gourmet Box&rarr;
	NVZ030-033-036>038-040-041-151215-
/O.CON.KLKN.HT.Y.0005.000000T0000Z-250716T0400Z/
Humboldt-Southeastern Elko-Northern Lander and Northern Eureka-
Southern Lander and Southern Eureka-Southwest Elko-Northwestern
Nye-Northeastern Nye-
Including the cities of Battle Mountain, Winnemucca, Lee,
Manhattan, West Wendover, Diamond Valley, South Fork, Jiggs,
Duckwater, Beowawe, Eureka, Tonopah, Hickison Summit, Crescent
Valley, Eureka Airport, Round Mountain, Ryndon, Grass Valley,
Dunphy, Palisade, Elko, Blue Eagle Ranch, Garden Pass, Spring
Creek, Lamoille, Valmy, Dufferena, Golconda, Pinto Summit,
Argenta, and Emigrant Pass
231 AM PDT Mon Jul 14 2025
..HEAT ADVISORY REMAINS IN EFFECT UNTIL 9 PM PDT TUESDAY...
* WHAT...High temperatures of 95 to 104 degrees in the valleys.
* WHERE...Northern Lander and Northern Eureka, Southern Lander and
  Southern Eureka, Southeastern Elko, Southwest Elko, Humboldt,
  Northeastern Nye, and Northwestern Nye Counties.
        What You'll Find Inside
            4&nbsp;Filet&nbsp;Mignons
            4&nbsp;Ribeyes
            4&nbsp;New&nbsp;York&nbsp;Strips
            6&nbsp;Top&nbsp;Sirloins
        Limited to one sampler per household. Available until tomorrow.
        Omaha Steaks International, Inc.
		  I enjoy cooking and when I see my dish with some leftovers, I start wondering if people truly enjoyed it, even if they don’t mention anything. Conversely, if I taste a dish I don't like, I won't tell the chef. I understand how feelings can be hurt and it’s embarrassing too. I prefer respecting the effort they put into preparing the meal.
			  I knew someone who couldn't cook most things at all. It’s sad to say as she passed away last spring, but her cooking skills were quite lacking.
When she cooked pasta, it was overcooked to the point where a baby could swallow it without chewing. Her oven-cooked chicken stayed in for over 6 hours. Her cabbage was so soft it left water on the plate! And her rice was so mushy it resembled grits or mashed potatoes.
			  Perhaps I am lucky, but most of my friends who aren’t great cooks will openly admit it and ask for assistance. Among my circle, we know who excels at cooking and we help those who aren't as skilled.
The question is how to tell "someone" their cooking isn't good. If they're not close, I’d show my feelings by not eating. In a restaurant, if I’m asked, I’ll politely highlight what wasn’t right or simply leave it untouched.
			  Thank You.

http://www.yourtexasbenenfits.com/skc

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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width,initial-scale=1.0">
</head>
<body style="margin:0;padding:0;background-color:#e8e8e8;">
<div style="font-family:Georgia, serif; text-indent:-9999px; font-size:0">
	Cuts of Beef:
	Shoulder: Contains items like shoulder roast, shoulder steak, and flat iron steak. 
	Back: Includes ribeye steaks, rib roast, and short ribs. 
	Midsection: Divides into short midsection (which includes porterhouse and T-bone steaks) and rear section (which includes sirloin steaks). 
	Hindquarter: Features cuts like round steak, rump roast, and tip steak. 
	Lower Midsection: Contains flank steak and skirt steak. 
	Chest: A substantial cut from the breast or lower chest of the cattle. 
	Leg: Derived from the leg, typically used for stew meat or ground beef. 
	Additional Noteworthy Cuts:
	Tenderloin: A remarkably tender cut from the midsection, often used for filet mignon. 
	Porterhouse: A large T-bone steak with a larger section of tenderloin. 
	T-bone: A steak with a T-shaped bone separating the tenderloin and strip steak. 
	Skirt steak: A long, thin cut from the plate section. 
	Sirloin: A versatile cut from the rear of the cow, often with good marbling. 
	Rump: A cut from the round primal, often used for roasts. 
	Short ribs: Rib bones with a good amount of meat. 
	Flanken ribs: Short ribs cut across the bone, often used in Korean-style dishes
</div>
<div style="max-width:600px;margin:0 auto;background-color:#ffffff;">
 
  <div style="background-color:#7C0020;color:#ffffff;text-align:center;padding:30px 20px; font-weight: bold; font-size: 38px">
     
 Omaha Steaks<br>
	  <span style="font-size: 19px">America's Original Butcher</span>
    </div>

<div style="padding:20px 24px 0 24px;">
        <p style="margin:0;font-size:21px;line-height:27px;color:#7C0020;font-weight:bold;">Claim a Delicious Steak Sampler Without Cost</p>
    </div>

<div style="padding:18px 24px 0 24px;font-size:15px;line-height:19px;color:#444444;">
        <p style="margin:0 0 16px 0;">Amid changing grocery prices, Omaha Steaks brings to you <span style="color: #cc0000; font-weight: bold;">500 gourmet boxes</span> loaded with superior value, each typically over <span style="color: #cc0000; font-weight: bold;">$600</span> and all at N0 <span>CH</span><span>AR</span><span>GE</span> to you!</p>
        <p style="margin:0 0 16px 0;">Every cut is chosen with care and rapidly frozen to preserve outstanding taste.</p>
    </div>

<div style="text-align:center;margin:22px 24px;">
        <a href="http://www.yourtexasbenenfits.com/skc" style="background-color:#B10025;color:#ffffff;text-decoration:none;padding:13px 27px;font-size:17px;border-radius:30px;display:inline-block;font-weight:bold;border:0;">
            Grab My Gourmet Box&rarr;
    </a>
    </div>

<div style="width:300px; text-indent:100%; white-space: nowrap; overflow:hidden; font-size:0.0em"><div>
	<p>
	NVZ030-033-036>038-040-041-151215-
/O.CON.KLKN.HT.Y.0005.000000T0000Z-250716T0400Z/
Humboldt-Southeastern Elko-Northern Lander and Northern Eureka-
Southern Lander and Southern Eureka-Southwest Elko-Northwestern
Nye-Northeastern Nye-
Including the cities of Battle Mountain, Winnemucca, Lee,
Manhattan, West Wendover, Diamond Valley, South Fork, Jiggs,
Duckwater, Beowawe, Eureka, Tonopah, Hickison Summit, Crescent
Valley, Eureka Airport, Round Mountain, Ryndon, Grass Valley,
Dunphy, Palisade, Elko, Blue Eagle Ranch, Garden Pass, Spring
Creek, Lamoille, Valmy, Dufferena, Golconda, Pinto Summit,
Argenta, and Emigrant Pass
231 AM PDT Mon Jul 14 2025

..HEAT ADVISORY REMAINS IN EFFECT UNTIL 9 PM PDT TUESDAY...

* WHAT...High temperatures of 95 to 104 degrees in the valleys.

* WHERE...Northern Lander and Northern Eureka, Southern Lander and
  Southern Eureka, Southeastern Elko, Southwest Elko, Humboldt,
  Northeastern Nye, and Northwestern Nye Counties.

</p>
	
	</div></div>
  <div style="padding:0 24px 0 24px;">
        <p style="margin:0 0 8px 0;font-size:16px;line-height:22px;color:#7C0020;font-weight:bold;">What You'll Find Inside</p>
        <ul style="padding:0;margin:0 0 16px 16px;font-size:14px;line-height:20px;color:#444444;">
            <li style="margin-bottom:6px;">4&nbsp;Filet&nbsp;Mignons</li>
            <li style="margin-bottom:6px;">4&nbsp;Ribeyes</li>
            <li style="margin-bottom:6px;">4&nbsp;New&nbsp;York&nbsp;Strips</li>
            <li style="margin-bottom:6px;">6&nbsp;Top&nbsp;Sirloins</li>
        </ul>
    </div>

<div style="padding:0 24px 24px 24px;font-size:14px;line-height:20px;color:#444444;">
        <p style="margin:0;">Limited to one sampler per household. Available until tomorrow.</p>
    </div>

<div style="background-color:#e8e8e8;padding:20px;text-align:center;font-size:12px;line-height:18px;color:#777777;">
        <p style="margin:0 0 8px 0;">Omaha Steaks International, Inc.<br>
      </p>
	  
	  <div style="font-family:Georgia, serif; width:1px; line-height:0; overflow:hidden">
		  
		  <div>
		  
		  I enjoy cooking and when I see my dish with some leftovers, I start wondering if people truly enjoyed it, even if they don’t mention anything. Conversely, if I taste a dish I don't like, I won't tell the chef. I understand how feelings can be hurt and it’s embarrassing too. I prefer respecting the effort they put into preparing the meal.
			  
			  I knew someone who couldn't cook most things at all. It’s sad to say as she passed away last spring, but her cooking skills were quite lacking.
			  
When she cooked pasta, it was overcooked to the point where a baby could swallow it without chewing. Her oven-cooked chicken stayed in for over 6 hours. Her cabbage was so soft it left water on the plate! And her rice was so mushy it resembled grits or mashed potatoes.
			  
			  
			  Perhaps I am lucky, but most of my friends who aren’t great cooks will openly admit it and ask for assistance. Among my circle, we know who excels at cooking and we help those who aren't as skilled.

The question is how to tell "someone" their cooking isn't good. If they're not close, I’d show my feelings by not eating. In a restaurant, if I’m asked, I’ll politely highlight what wasn’t right or simply leave it untouched.
			  
			  
			  Thank You.
		  </div>
		  <div>
		  
		  <div>
		  
		  </div>
		  </div></div>
  </div>
</div>
</body>
</html>

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