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.
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…
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.
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.