What's in the chiller
Preview text: What's in the chiller View this email in your browser Hi All, Lambing has officially…
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- Subject
- What's in the chiller
- Preview text
- What's in the chiller View this email in your browser Hi All, Lambing has officially…
- From
- chapman@
native-beef.co.uk - Brand
- Native Beef
- ESP
- Mailchimp
- Sent
- Wed Apr 1, 2026, 11:02 AM ET
- Sent to
- United Kingdom (native-beef.co.uk)
- Size
- 81 KB
- Images
- 5
- Links
- 11, 3 of them buttons
- Subject length
- 21 characters
Against Native Beef's usual
Sent in the 11 AM hour, which holds 3% of its emails; 40% arrive in the 3 AM hour. The subject is 21 characters, the same as its average.
Email headers
What the brand's servers put on this email. Our receiving servers, the address we subscribed with and unsubscribe links are left out.
- From
- Native Beef <[email protected]>
- Reply-To
- Native Beef <[email protected]>
- Subject
- What's in the chiller
- Date
- Thu, 30 Apr 2026 07:47:00 +0000
- Message-ID domain
- mail160.suw161.rsgsv.net
- Return-Path domain
- mail160.suw161.rsgsv.net
- DKIM signature
- d=mailchimpapp.net s=k3
- List-Unsubscribe
- Present, one-click
- Mailer
- Mailchimp Mailer
- Feedback-ID sender
- mc
Servers it passed through, newest first
- from mail160.suw161.rsgsv.net [198.2.175.160] by our receiving server with ESMTPS
- from localhost [127.0.0.1] by mail160.suw161.rsgsv.net with ESMTP
Other sending headers (names only): X-Campaign, X-campaignid, X-Report-Abuse, X-MC-User, X-Accounttype
Sent just before and after
| Apr 8, 2026 11:12 AM | What's in the chiller | |
| Apr 6, 2026 2:17 AM | We are open today! | |
| Apr 4, 2026 2:59 AM | Meat this week | |
| Apr 1, 2026 11:02 AM | What's in the chiller (this email) | |
| Mar 28, 2026 4:59 AM | Meat this week + Easter orders | |
| Mar 25, 2026 12:16 PM | What's in the chiller | |
| Mar 21, 2026 4:59 AM | Meat this week + Easter orders |
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Oct 24, 2026 4:00 AM
Oct 21, 2026 3:11 AM
Meat this week + Christmas info
Oct 17, 2026 3:59 AM
Oct 14, 2026 6:32 AM
Christmas orders are now open!
Oct 12, 2026 5:00 AM







