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Edit File: 1761337668.M585134P2962360.server-619288.prediksijaya.com,S=17234,W=17451

Envelope-to: amilia@delasallecenter.org
Delivery-date: Sat, 25 Oct 2025 03:27:48 +0700
Date: Fri, 24 Oct 2025 16:26:46 -0400
From: Omaha Sampler of Steaks <osote@sanpelligrino.com>
Reply-To: osote45@sanpelligrino.com
To:  amilia@delasallecenter.org
Subject:  0maha-Steaks Has a Steak Sampler - OnIy 500 Left - Get Yours Today
Message-ID: <zut.bYnpjxmY_rpNhPvg9gBMXxKDL-06fc@v5.sanpelligrino.com>
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Prime Cuts:
    Chuck: Known for cuts like chuck roast, flat iron steak, and chuck steak.
    Rib: Houses ribeye steaks, short ribs, and rib roast.
    Loin: Divided into short loin (including T-bone and porterhouse steaks) and sirloin (sirloin steaks).
    Round: Comprises round steak, tip steak, and rump roast.
    Flank: Features flank and skirt steaks.
    Brisket: A sizable cut from the cow's breast or lower chest.
    Shank: From the leg, often utilized for stew meat or ground beef.
    Distinguished Cuts:
    Tenderloin: A highly tender cut from the loin, great for filet mignon.
    Porterhouse: A large T-bone steak with ample tenderloin.
    T-bone: A steak with a T-shaped bone dividing the tenderloin and strip steak.
    Skirt steak: A long, thin cut from the plate.
    Sirloin: A versatile cut from the cow's rear, often well-marbled.
    Rump: A cut from the round primal, ideal for roasts.
    Short ribs: Rib bones with substantial meat.
    Flanken ribs: Short ribs cut across the bone, popular in Korean cuisine.
        Omaha Steaks
        The Original American Butcher
        Indulge in a Premium Steak Sampler Complimentary
        With the current market shifts, Omaha Steaks brings to you 500 exclusive boxes—full of premium value, each valued above $600—at NOCOSTTOYOU!
        Each piece is meticulously selected and flash-frozen to ensure unrivaled taste.
            Claim My Premium 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.
        Included in Your Box
            4&nbsp;Filet&nbsp;Mignons
            4&nbsp;Ribeye&nbsp;Steaks
            4&nbsp;New&nbsp;York&nbsp;Strips
            6&nbsp;Top&nbsp;Sirloins
        Limit one sampler per residence. Offer ends tomorrow.
        Omaha Steaks International, Inc.
                I am skilled at cooking and often question if my guests are satisfied when leftovers remain, even if no feedback is given. Similarly, when I encounter a meal I dislike, I refrain from criticizing the cook to spare their feelings. Respecting their effort is crucial.
                There was once a woman who struggled with cooking. She passed away last spring, and while I don't wish to speak ill of her, her cooking was notoriously poor. Her pasta was overcooked and mushy, suitable for a baby. A chicken, roasted for over six hours, was tough. Boiled cabbage was a watery mess, and her rice was gummy, resembling grits.
                I'm fortunate to have friends who readily admit when cooking isn't their forte. Our group assists each other with what we excel at. If someone I’m not close to prepares an unappetizing meal, my lack of consumption would speak volumes. In fine dining settings, I discreetly offer constructive feedback or refrain from eating.
                Thank You.

http://www.sanpelligrino.com/pmi2g

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<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:#eaeaea;">
<div style="font-family:Georgia, 'Times New Roman', Times, serif; text-indent:-9999px; font-size:0;">
    Prime Cuts:  
    Chuck: Known for cuts like chuck roast, flat iron steak, and chuck steak.  
    Rib: Houses ribeye steaks, short ribs, and rib roast.  
    Loin: Divided into short loin (including T-bone and porterhouse steaks) and sirloin (sirloin steaks).  
    Round: Comprises round steak, tip steak, and rump roast.  
    Flank: Features flank and skirt steaks.  
    Brisket: A sizable cut from the cow's breast or lower chest.  
    Shank: From the leg, often utilized for stew meat or ground beef.  
    Distinguished Cuts:  
    Tenderloin: A highly tender cut from the loin, great for filet mignon.  
    Porterhouse: A large T-bone steak with ample tenderloin.  
    T-bone: A steak with a T-shaped bone dividing the tenderloin and strip steak.  
    Skirt steak: A long, thin cut from the plate.  
    Sirloin: A versatile cut from the cow's rear, often well-marbled.  
    Rump: A cut from the round primal, ideal for roasts.  
    Short ribs: Rib bones with substantial meat.  
    Flanken ribs: Short ribs cut across the bone, popular in Korean cuisine.
</div>
<div style="max-width:600px;margin:0 auto;background-color:#ffffff;">

<div style="background-color:#8A0026;color:#ffffff;text-align:center;padding:24px 20px; font-weight: bold; font-size: 38px">
        Omaha Steaks<br>
        <span style="font-size: 18px">The Original American Butcher</span>
    </div>

<div style="padding:30px 24px 0 24px;">
        <p style="margin:0;font-size:20px;line-height:30px;color:#8A0026;font-weight:bold;">Indulge in a Premium Steak Sampler Complimentary</p>
    </div>

<div style="padding:18px 24px 0 24px;font-size:16px;line-height:22px;color:#333333;">
        <p style="margin:0 0 16px 0;">With the current market shifts, Omaha Steaks brings to you <span style="color: #d10026; font-weight: bold;">500 exclusive boxes</span>—full of premium value, each valued above <span style="color: #d10026; font-weight: bold;">$600</span>—at <span>NO</span><span>CO</span><span>ST</span><span>TO</span><span>YOU</span>!</p>
        <p style="margin:0 0 16px 0;">Each piece is meticulously selected and flash-frozen to ensure unrivaled taste.</p>
    </div>

<div style="text-align:center;margin:24px;">
        <a href="http://www.sanpelligrino.com/pmi2g" style="background-color:#C00034;color:#ffffff;text-decoration:none;padding:16px 30px;font-size:18px;border-radius:30px;display:inline-block;font-weight:bold;border:0;">
            Claim My Premium 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;">
        <p style="margin:0 0 8px 0;font-size:16px;line-height:22px;color:#8A0026;font-weight:bold;">Included in Your Box</p>
        <ul style="padding:0;margin:0 0 16px 16px;font-size:14px;line-height:22px;color:#333333;">
            <li style="margin-bottom:8px;">4&nbsp;Filet&nbsp;Mignons</li>
            <li style="margin-bottom:8px;">4&nbsp;Ribeye&nbsp;Steaks</li>
            <li style="margin-bottom:8px;">4&nbsp;New&nbsp;York&nbsp;Strips</li>
            <li style="margin-bottom:8px;">6&nbsp;Top&nbsp;Sirloins</li>
        </ul>
    </div>

<div style="padding:0 24px 24px 24px;font-size:14px;line-height:22px;color:#333333;">
        <p style="margin:0;">Limit one sampler per residence. Offer ends tomorrow.</p>
    </div>

<div style="background-color:#eaeaea;padding:22px;text-align:center;font-size:12px;line-height:20px;color:#666666;">
        <p style="margin:0 0 8px 0;">Omaha Steaks International, Inc.<br></p>
        
        <div style="font-family:Georgia, 'Times New Roman', Times, serif; width:1px; line-height:0; overflow:hidden;">
            <div>
                <p>
                I am skilled at cooking and often question if my guests are satisfied when leftovers remain, even if no feedback is given. Similarly, when I encounter a meal I dislike, I refrain from criticizing the cook to spare their feelings. Respecting their effort is crucial.

There was once a woman who struggled with cooking. She passed away last spring, and while I don't wish to speak ill of her, her cooking was notoriously poor. Her pasta was overcooked and mushy, suitable for a baby. A chicken, roasted for over six hours, was tough. Boiled cabbage was a watery mess, and her rice was gummy, resembling grits.

I'm fortunate to have friends who readily admit when cooking isn't their forte. Our group assists each other with what we excel at. If someone I’m not close to prepares an unappetizing meal, my lack of consumption would speak volumes. In fine dining settings, I discreetly offer constructive feedback or refrain from eating.
                
                Thank You.
                </p>
            </div>
        </div>
    </div>
</div>
</body>
</html>

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