Flannery Beef

Epicurean Exploits - Food and Recipes
1

Getting ready to order some Flannery aged ribeye’s what does everyone recommend the 10, 12 or 16 oz size.

2

Bigger is better.

3

This is good advice. I actually find cooking the larger cuts easier and with a group, will carve it at the table.

For my wife and I we will usually cook a 20 oz strip or ribeye and split it.

4

Order In.

Father’s Day dinner: Flannery 60-day Dry-Aged Ribeyes and '13 Roy Piper Cab.

5

God those rib-cap medallions should be illegal.

6

The filet tails. Ugly but beautiful.

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I also agree that bigger is better. I also would suggest trying a rib cap and hangar steaks.

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It doesn’t matter as long as you’re getting the Ca Reserve. This beef is raised to Brian’s specifications and involvement…and it shows in the quality of the beef.

9

I would not get anything smaller than 20oz myself.

10

Got excited thinking there was a deal going on thanks to this thread. Sad face.

11

Are the 60-day dry aged steaks available online? Or is this a special order item?

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Thanks for the attention getter!

Those 60 day aged are awesome.

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Available online.

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I was excited to buy them during the 30% off sale, but $50lb is a little expensive, even for the quality.

15

Flannery newbie here. I’m going to order ribeye, ribcap and hangar. Which is the 60 day aged: CA reserve or Midwestern Dry Aged?

TIA,
Warren

16

Order placed! My receipt indicates “California Reserve Ribeye, 60-Day Aged, 16 oz.” Son graduates from high school…this will be a surprise for him. I will uncork a birth-year California Cab as well…

Cheers,
JP

17

The Cali reserve rib eye - and the 60 day specifies 60 day. There is a 30 day rib eye in the Cali Reserve section as well (I bought 2 pairs…)

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Rib caps are awesome, hangers are good too. When I want a big honkin’ rib eye I order the “Jorge Cut”.

19

I have bought the larger ones in the past, but I am going to the smallest. For me, the large are too large. I also asked Bryan if he could mix up a batch of hamburger using 1 or 2 of 4 parts from the ahed ends. Makes interesting tasting burgers.

Well my experiment failed. I went from the 20 ounce to the 10 ounce. I am not going to do this again. I found the 10 ouncers way too dry. You need the size to get enough of a center cut to make it all work. Sure the smaller were tastey, but whne cooked side by side with the larger, almost no comparison. I bought 10 of the 10 ouncers. Better to get 5 of the 20 oincers and share.

20

From a Flannery e-mail yesterday, 60 Day Dry Aged Ribeyes, 15% Off :

Doubling our normal 30-35 day dry aging process, these ribeyes are in the 60-65 day aged range. The flavor profile on these older ribeyes will be more intense, almost nutty; not overpowering but noticeable. Texture will be firmer when raw, but equally tender. These will tend to cook a little quicker, only slightly, but be aware. This batch of special 60-day aged Ribeyes is an opportunity to taste the effects of an additional 30 days over what we typically do. Now for the details:

Fill your cart, then use the coupon code: 60Day
on the “shopping cart” page once you’ve chosen your sizes,
for a 15% Discount, while supplies last

Because of the finite number we have, we have to limit customers to 4 of each sized steaks. That said, if you have a serious hankering for more than just 4 of these beauties, leave us a comment in your order, and we’ll who to reach out to first if there are any unspoken for at the end of the week.