Yes - that good
Suggest you dip a toe to find out - go to the “Hell of a deal” section and pull up a few ribeye and a few strips. You’ll get the flavor but not the ‘prime’ cuts he makes.
Strongly suggest you throw in his hangar and skirt steak (pin or regular - both equally good).
Very difficult to find competitive steaks IMVHO. His product is of very high quality.
Oh yes…cooked a fillet roast for Christmas…are only half of it that day…the rest of the week was pure hell as each morning I shaved paper thin a selection of slices and basically melted them over two eggs over easy…sprinkle a little garlic and pepper and omg…breakfast heaven.
We really cut back on meat, but now eat much finer cuts. I am a fan of Bryan.
Too bad you missed a number of the offlines that featured Flannery steaks. No offense Tex, but Brian and I cooked ours some more while you were inside eating. So tasty.
Yesterday, we grilled a 24 oz. ribeye from one of Bryan’s sales of a few months ago. Just a fantastic piece of meat, but I do cook the ribeye a little past what I would cook the NY Strip. His steaks are only surpassed by his customer service.
Just cooked up some LaFrieda 30 day prime tomahawks this past week and they were really really good. Have done Flannery and Lobels and I would Flannery and LaFrieda at the top.