Flannery Beef - 30% off Special 60-Day Dry Aged New Yorks (& Limited Supply 60-Day Ribeyes)

Warm up your credit cards and come on in, as here is where you will find all the BerserkerDay offers - open to EVERYONE who loves wine. Apologize to your spouse or significant other ahead of time. Offers are posted in groups of 10-12 every 30 minutes - Auctions preview at 9:00 am PST
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bryan flannery
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Flannery Beef - 30% off Special 60-Day Dry Aged New Yorks (& Limited Supply 60-Day Ribeyes)

#1 Post by bryan flannery » January 18th, 2017, 12:46 pm

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30% off CA Reserve Special 60-Day Aged New Yorks
http://www.flannerybeef.com/butcher/pri ... -york.html
  • This batch is cut from the shortloin primal, where they were superbly protected by the vertebrae bone during the extended aging process. Aging a full 60+ days will give you a different flavor profile than our usual 30-day aged steaks, these will have more nutty undertones and a noticeable ‘funk’ to them. Maybe not for everyone, but for anyone on the fence, this is a great opportunity to sample these against our 30-day NYs to experience them both.
30% off CA Reserve Special 60-Day Aged Ribeye Steaks
http://www.flannerybeef.com/butcher/pri ... k-841.html
  • Limited Quantity – these 60-day Ribeyes are ‘overstock’ from the holidays. We have to decide several weeks before the Christmas holiday how many ribs to age, and this year had a small amount that never made it out the door last month. So aside they went, for another month of aging with a special “Berserker” tag [cheers.gif]
30% off CA Reserve New York Steaks
http://www.flannerybeef.com/butcher/pri ... ip-ca.html
  • These are our classic 30-day aged New Yorks - slightly more tender than a Ribeye, and with less internal fat, the New York is truly a fantastic cut.
How To Order
  • Clicking on the links underneath each of the items listed above will take you to that product's page on our website. Simply fill up your shopping cart with whatever quantities of the steaks and when you're ready to check out, head to the Shopping Cart page and enter the code "Berserkers2017" in the Coupon Code box, and click "Apply Coupon". Proving that sometimes you just can't teach an old dog new tricks, our technology skills have not improved, and this section of our site is a bit tricky. There are two areas to enter codes, one is for Coupon Codes, the second is for Gift Card Codes. Make sure you enter the code "Berserkers2017" in the Coupon Code section.
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Flannery Beef - 30% off Special 60-Day Dry Aged New Yorks (& Limited Supply 60-Day Ribeyes)

#2 Post by Glenn L e v i n e » January 26th, 2017, 7:43 am

In for the classic 30 day NYs.
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#3 Post by Neal.Mollen » January 26th, 2017, 7:50 am

Haven't tried the rib eyes yet
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#4 Post by cjsavino » January 26th, 2017, 7:52 am

In
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Flannery Beef - 30% off Special 60-Day Dry Aged New Yorks (& Limited Supply 60-Day Ribeyes)

#5 Post by Bryan Cottriel » January 26th, 2017, 7:54 am

Easy purchase! Thanks Bryan and Katie!

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#6 Post by Jay Miller » January 26th, 2017, 8:03 am

Great offer, looking forward to trying the 60 day for the first time.
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#7 Post by Scott Jameson » January 26th, 2017, 8:10 am

Thanks ! In for some 30 day NYs and 60 day ribeyes, and hopefully, a filet tail. Any cooking suggestions for the tail ?

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#8 Post by Anton D » January 26th, 2017, 8:15 am

Oh, yeah!

In for this.

Some 12's and some 20's.

Thank you!
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#9 Post by Mike Evans » January 26th, 2017, 8:17 am

In for some 30 day strips!

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#10 Post by Jeff Bloom » January 26th, 2017, 8:28 am

First time for me after debating purchases a couple of times in the past. In for some ribeyes.

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Flannery Beef - 30% off Special 60-Day Dry Aged New Yorks (& Limited Supply 60-Day Ribeyes)

#11 Post by Mike Levin » January 26th, 2017, 8:30 am

Couple of 60 Day Ribeyes should take care of Super Bowl dining. Thanks! Do you think you could freeze one of these, and if so for how long would it be good?

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#12 Post by Michael Sopher » January 26th, 2017, 8:30 am

in for some 30 days

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#13 Post by Brian Bohr » January 26th, 2017, 8:30 am

Order in - I hope we made the first 50!!
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Flannery Beef - 30% off Special 60-Day Dry Aged New Yorks (& Limited Supply 60-Day Ribeyes)

#14 Post by M McCombs » January 26th, 2017, 8:31 am

92 ounces of ribeye coming my way flirtysmile
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#15 Post by Ken Strauss » January 26th, 2017, 8:32 am

Order in.
All in!
Ordered all three options.
Interested to see if we can tell the difference between 30 days and 60 days.
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#16 Post by Jay Miller » January 26th, 2017, 8:36 am

Ken Strauss wrote:Order in.
All in!
Ordered all three options.
Interested to see if we can tell the difference between 30 days and 60 days.
Yes, I'm going to do a side by side as well. Looking forward to it.
Ripe fruit isn't necessarily a flaw.

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#17 Post by larry schaffer » January 26th, 2017, 8:37 am

Just make sure those of you ordering that are going to Falltacular bring some for all of us to sample as well :-)
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#18 Post by Jim Sawitzke » January 26th, 2017, 8:47 am

In. Easiest decision ever. Thanks Bryan!

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#19 Post by DavidFrankil » January 26th, 2017, 8:50 am

in
My avatar is a twelfth century Berserker Lewis rook, from the British Museum. "He stands armed with a sword and exposes his huge teeth with which he bites into his shield. It is this gesture that identifies him as a Berserker – a fierce warrior drawn from Norse mythology that bites his shield in a self-induced frenzy prior to battle."

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#20 Post by Mike Evans » January 26th, 2017, 8:52 am

Mike Levin wrote:Couple of 60 Day Ribeyes should take care of Super Bowl dining. Thanks! Do you think you could freeze one of these, and if so for how long would it be good?
I recently had a mismatched ribeye that has been in my freezer since May 2014 and I noticed no decline in quality.

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#21 Post by mgriffith » January 26th, 2017, 8:59 am

In for some 30 day NY Strips. Lord help me!
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#22 Post by R. Gleiberm@n » January 26th, 2017, 9:07 am

These guys are AWESOME. I got shut-out of the ribeyes last year but true to his word, Bryan did a "rain-check" for those who wanted but could not get on Berserker Day 2016 later in the spring. I will always take a strip over any other cut but since it was ribeyes only last year, I went with the rib-eyes. Early order in for the 60-day NY in 2017. Thanks for listening Bryan and since I was paying for shipping either way, added some burger too!
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#23 Post by bryan flannery » January 26th, 2017, 10:01 am

Scott Jameson wrote:Thanks ! In for some 30 day NYs and 60 day ribeyes, and hopefully, a filet tail. Any cooking suggestions for the tail ?
Scott - easiest way to do the shortloin tail is to grill it, but be prepared because it will thicken as it cooks. They run small so figure you really only need 10-12 minutes total. My favorite way to serve is to slice like a chateaubriand. The age on these gives them way more flavor than a normal filet so salt and pepper is all you need in terms of seasoning.

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#24 Post by bryan flannery » January 26th, 2017, 10:03 am

Jeff Bloom wrote:First time for me after debating purchases a couple of times in the past. In for some ribeyes.
Jeff - welcome aboard! Glad you're taking the leap, the 60-day ribeyes are really unique. You won't be disappointed.

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#25 Post by bryan flannery » January 26th, 2017, 10:07 am

Mike Evans wrote:
Mike Levin wrote:Couple of 60 Day Ribeyes should take care of Super Bowl dining. Thanks! Do you think you could freeze one of these, and if so for how long would it be good?
I recently had a mismatched ribeye that has been in my freezer since May 2014 and I noticed no decline in quality.
Absolutely no problem to freeze til Super Bowl (could even keep em till Super Bowl 2018). The dry aging process changes the water content in the beef - once dry aged the steaks aren't susceptible to texture variances when frozen/thawed.

I'm in the same camp as Mike Evans - I've pulled steaks out of my freezer that had been in there god knows how long without any flavor/texture issue.

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#26 Post by Todd F r e n c h » January 26th, 2017, 10:08 am

the real question is...

Is this Bryan or Katie writing AS Bryan? Katie, can you see yet??
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#27 Post by T.L. Reasoner » January 26th, 2017, 10:24 am

Order in and an easy buy! First timer last year and they are magnificent! Tried the NY last year going for the ribeye this year! and how about the First 50 orders prize! GREAT JOB Flannery's!

On a Side note the Meat Show on YouTube has a great spot on Dry Ageing and all...
Aloha,

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#28 Post by Michael S. Monie » January 26th, 2017, 10:25 am

Got the 16oz 60 days ribeyes last year and was extremely pleased. Had never had beef aged that long and found that they had an intense and nutty flavor,but there was no sense of being spoiled or over the hill. Went for the 20oz 60 day ribeyes this year.
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#29 Post by Michael Sopher » January 26th, 2017, 10:25 am

bryan flannery wrote:
Mike Evans wrote:
Mike Levin wrote:Couple of 60 Day Ribeyes should take care of Super Bowl dining. Thanks! Do you think you could freeze one of these, and if so for how long would it be good?
I recently had a mismatched ribeye that has been in my freezer since May 2014 and I noticed no decline in quality.
Absolutely no problem to freeze til Super Bowl (could even keep em till Super Bowl 2018). The dry aging process changes the water content in the beef - once dry aged the steaks aren't susceptible to texture variances when frozen/thawed.

I'm in the same camp as Mike Evans - I've pulled steaks out of my freezer that had been in there god knows how long without any flavor/texture issue.
Bryan - I presume if I get delivery next Thursday I don't even need to freeze what is on the menu for Super Bowl???

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#30 Post by bryan flannery » January 26th, 2017, 10:45 am

Todd F r e n c h wrote:the real question is...

Is this Bryan or Katie writing AS Bryan? Katie, can you see yet??
Hahah... you caught us. Dad's dictating, I'm typing. Vision is almost back to normal... I'm probably just in that unlucky 1% of people who didn't have a seamless lasik experience, ugh.

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#31 Post by Marshall Gelb » January 26th, 2017, 10:53 am

In for a few 30 day.....My freezer is now beyond full or might have ordered more!

Thanks guys!

Cheers!
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#32 Post by Chris Seiber » January 26th, 2017, 11:01 am

I can't find the place for the coupon code. Where is it? I'm on an iPhone, not sure if that's an issue.

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#33 Post by Scott Jameson » January 26th, 2017, 11:02 am

bryan flannery wrote:
Scott Jameson wrote:Thanks ! In for some 30 day NYs and 60 day ribeyes, and hopefully, a filet tail. Any cooking suggestions for the tail ?
Scott - easiest way to do the shortloin tail is to grill it, but be prepared because it will thicken as it cooks. They run small so figure you really only need 10-12 minutes total. My favorite way to serve is to slice like a chateaubriand. The age on these gives them way more flavor than a normal filet so salt and pepper is all you need in terms of seasoning.
Sounds great, thanks !

I was trying to remember the last time I cooked a filet tail, and I think it was back in the 70s or 80s when I made some beef stroganoff. I figured there had to be a better way :-)

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#34 Post by Jim Salvito » January 26th, 2017, 11:03 am

In for a bunch of the 60-day steaks and a few 30-day NYs.

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#35 Post by bryan flannery » January 26th, 2017, 11:05 am

Chris Seiber wrote:I can't find the place for the coupon code. Where is it? I'm on an iPhone, not sure if that's an issue.
Chris, our site is awful on mobile platforms; I'm so sorry. In this case, I would suggest either shooting me a quick email (katie@flannerybeef.com) with what you'd like to order and I'll get it entered, or if it's easier for you to place the order w/o the code I can apply the discount this afternoon. -Katie

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#36 Post by Marshall Gelb » January 26th, 2017, 11:11 am

Jim Salvito wrote:In for a bunch of the 60-day steaks and a few 30-day NYs.


Hmmmmmmm. A bunch? Need to discuss an "inventory reduction" trip to Santa Barbara! [rofl.gif]


Cheers!
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#37 Post by bryan c » January 26th, 2017, 12:38 pm

Chris Seiber wrote:I can't find the place for the coupon code. Where is it? I'm on an iPhone, not sure if that's an issue.
I did it a few hours ago on my Android phone in the Chrome browser. The code entering place isn't on the checkout flow but rather, you have to go to the cart directly before checkout and enter the code.
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#38 Post by Jeff Fish » January 26th, 2017, 1:16 pm

Despite my attempt at restraint, I could not pass up the offer on some ribeyes. Thanks, Bryan.
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#39 Post by brigcampbell » January 26th, 2017, 1:20 pm

Jim Salvito wrote:In for a bunch of the 60-day steaks and a few 30-day NYs.
In the hands of a master.

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#40 Post by lauhill » January 26th, 2017, 2:05 pm

I hope you find some extra tails!

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#41 Post by mattcitrang » January 26th, 2017, 2:14 pm

couldn't resist. Damn.

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#42 Post by vwsmaltz » January 26th, 2017, 3:13 pm

In for a few.... OK.. 10 is a few more than a few... luckily the wife loves them and we haven't ordered in awhile...
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#43 Post by J. Galang » January 26th, 2017, 4:11 pm

got a dozen, 4 X 3. last year's steaks were amazing.
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#44 Post by Steve Greenway » January 26th, 2017, 5:08 pm

Long time bystander - finally jumped in this year for some 30 day NY strips!!!

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#45 Post by cjsavino » January 26th, 2017, 5:26 pm

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#46 Post by Erich Sachse » January 26th, 2017, 6:27 pm

Yum -- this will be my first time with the 60s -- very excited!

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#47 Post by Charles Hetzel » January 26th, 2017, 7:46 pm

I am in! Thanks Bryan!
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#48 Post by Todd F r e n c h » January 27th, 2017, 9:31 am

I often think I need to do a separate grouping JUST for Flannery, as it gets SO much love, but Bryan and Katie have assured me they have some meat leftover from yesterday's madness, and that Bryan is looking in the 'lower 40' to get more
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#49 Post by cjsavino » January 27th, 2017, 9:33 am

Gonna need more cows
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Flannery Beef - 30% off Special 60-Day Dry Aged New Yorks (& Limited Supply 60-Day Ribeyes)

#50 Post by S. Williams » January 27th, 2017, 9:36 am

This was my only "must-buy" this year. Do wish you'd offer some filet some time, but, what the heck, I ordered some anyway, even without the discount.
$u$@n Wi!!i@m$

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