PSA - Flannery sale

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ATaylor
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PSA - Flannery sale

#1 Post by ATaylor » May 28th, 2019, 1:53 pm

35% off CA NY strips and Midwestern hangers..........good til Friday.
@ndrew

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Re: PSA - Flannery sale

#2 Post by J. Rock » May 28th, 2019, 3:22 pm

I've never had Flannery beef, but have heard it mentioned on here several times. How does it compare to something like Snake River Farms? Also, is it grass fed?
J o r d a n

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Re: PSA - Flannery sale

#3 Post by Brandon R » May 28th, 2019, 3:51 pm

From their site, they have both grass fed and grain fed. This is, to me, the best beef out there, especially when considering what some other places charge. I particularly appreciate that it's dry aged and the cuts are customizable. The customer services is top-notch. Buy with confidence.
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Re: PSA - Flannery sale

#4 Post by Anton D » May 28th, 2019, 3:52 pm

Brandon R wrote:
May 28th, 2019, 3:51 pm
From their site, they have both grass fed and grain fed. This is, to me, the best beef out there, especially when considering what some other places charge. I particularly appreciate that it's dry aged and the cuts are customizable. The customer services is top-notch. Buy with confidence.
Exactly this.
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Re: PSA - Flannery sale

#5 Post by Vincent Fritzsche » May 28th, 2019, 4:45 pm

Try them out for sure. Bryan apparently is big on Holstein cattle for superior flavor. I recall hearing him say grass fed can be great but leaner and the flavor is in the fat. So far I’m loving what I’ve had.
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Re: PSA - Flannery sale

#6 Post by Ron Slye » May 28th, 2019, 7:15 pm

So I love Flannery beef. Some of the best we have ever had. But I don't think they are grass fed. Maybe I missed it on the website, but the little I can find suggests that they are mostly grain-fed -- in order to produce the marbled fat that produces most of the flavor. But perhaps I am missing something? I do think that whatever they do, they are doing something right!

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Re: PSA - Flannery sale

#7 Post by Bill Tex Landreth » May 29th, 2019, 6:50 am

Ron Slye wrote:
May 28th, 2019, 7:15 pm
So I love Flannery beef. Some of the best we have ever had. But I don't think they are grass fed. Maybe I missed it on the website, but the little I can find suggests that they are mostly grain-fed -- in order to produce the marbled fat that produces most of the flavor. But perhaps I am missing something? I do think that whatever they do, they are doing something right!
They are not grass fed. They are feed lot finished and Bryan/Katy select the primals themselves.

He has, on occasion, had some grass fed Wagyu for sale. It is not very often, and it is a bit pricey.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Re: PSA - Flannery sale

#8 Post by Brandon R » May 29th, 2019, 12:54 pm

Could me my mistake, but I thought the CA Reserve beef was grain fed and the Midwestern was grass. I could check, but I'm too lazy right now. Regardless, I almost always by the CA Reserve stuff.
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Re: PSA - Flannery sale

#9 Post by John O' » May 29th, 2019, 3:02 pm

Love, love the Hangars
O Sullivan

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Re: PSA - Flannery sale

#10 Post by Frank Z » May 29th, 2019, 4:10 pm

Grabbed a good amount of each. Steakhouse quality at home.
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Re: PSA - Flannery sale

#11 Post by Andrew Kotowski » May 29th, 2019, 4:32 pm

Parents in town next weekend, no brainer...
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Re: PSA - Flannery sale

#12 Post by K_F_o_l_e_y » May 30th, 2019, 8:09 am

J. Rock wrote:
May 28th, 2019, 3:22 pm
I've never had Flannery beef, but have heard it mentioned on here several times. How does it compare to something like Snake River Farms? Also, is it grass fed?
Flannery was recently written up as one of his favorite purveyors in the new book "Franklin Steak" by Aaron Franklin of Franklin BBQ fame:

download/file.php?id=55546&mode=view

download/file.php?id=55544&mode=view
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Re: PSA - Flannery sale

#13 Post by Mark Y » May 30th, 2019, 4:27 pm

Best way to cook the hanger steak? just straight salt/pepper grill?
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Re: PSA - Flannery sale

#14 Post by Brian Tuite » May 30th, 2019, 4:40 pm

Mark Y wrote:
May 30th, 2019, 4:27 pm
Best way to cook the hanger steak? just straight salt/pepper grill?
I marinade them in equal parts EVOO, Soy Sauce, fresh Lime Juice and microplane some ginger into it. 30 minutes then grill. Turn often over med high heat, pull when they still feel like they are rare inside because they feel that way even when they are medium too.

The other night I made up a marinade of Teriyaki and added some Chinese Chili Paste for zip.
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Re: PSA - Flannery sale

#15 Post by Mark Y » May 30th, 2019, 4:43 pm

Brian Tuite wrote:
May 30th, 2019, 4:40 pm
Mark Y wrote:
May 30th, 2019, 4:27 pm
Best way to cook the hanger steak? just straight salt/pepper grill?
I marinade them in equal parts EVOO, Soy Sauce, fresh Lime Juice and microplane some ginger into it. 30 minutes then grill. Turn often over med high heat, pull when they still feel like they are rare inside because they feel that way even when they are medium too.

The other night I made up a marinade of Teriyaki and added some Chinese Chili Paste for zip.
EQUAL parts EVOO, Soy, and Lime Juice.. that's a lotta lime juice?

Would you say it tastes more Filet like or ribeye like? i'm considering a few for an upcoming bbq..

relatively easy to make? or requires a lot of eyeballs /attention..?

thx!
Y.e.

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Re: PSA - Flannery sale

#16 Post by Brian Tuite » May 30th, 2019, 4:50 pm

Mark Y wrote:
May 30th, 2019, 4:43 pm
Brian Tuite wrote:
May 30th, 2019, 4:40 pm
Mark Y wrote:
May 30th, 2019, 4:27 pm
Best way to cook the hanger steak? just straight salt/pepper grill?
I marinade them in equal parts EVOO, Soy Sauce, fresh Lime Juice and microplane some ginger into it. 30 minutes then grill. Turn often over med high heat, pull when they still feel like they are rare inside because they feel that way even when they are medium too.

The other night I made up a marinade of Teriyaki and added some Chinese Chili Paste for zip.
EQUAL parts EVOO, Soy, and Lime Juice.. that's a lotta lime juice?

Would you say it tastes more Filet like or ribeye like? i'm considering a few for an upcoming bbq..

relatively easy to make? or requires a lot of eyeballs /attention..?

thx!
1/4C each isn’t a lot. Maybe 3 limes. You need to stay on top of these because they go from perfect to overcooked pretty quickly if you just let them sit on the grill.

Hard to compare to regular steaks maybe closer to rib cap with less fat. Kinda chewy when Rare, chewy when Med and up. Best at Med Rare. Slice against the grain.
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Re: PSA - Flannery sale

#17 Post by Bill Tex Landreth » May 30th, 2019, 4:51 pm

Hanger takes the marinade well and that is not that much lime juice for the cut.

Nothing like filet or ribeye. Very beefy with some mineral liver undertones.
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Re: PSA - Flannery sale

#18 Post by Andrew Kotowski » May 30th, 2019, 5:17 pm

>> Hard to compare to regular steaks maybe closer to rib cap with less fat. Kinda chewy when Rare, chewy when Med and up. Best at Med Rare. Slice against the grain.

This. Probably my favorite cut, although tri-tip is a close second :D

With the price you're paying for Flannery, I don't know if I'd load up on a wet marinade. Aside from overpowering the meat, I usually cook hangers direct at a pretty high temp and flip regularly to get a nice sear, which means you need to pat down the meat pretty heavily with a paper towel or something before you toss it on.

I generally use a dry rub with salt, pepper, granulated garlic and a little chili powder.

I have a couple of pics/recipes on my facebook (including hanger in the top post), if you're interested -> http://www.facebook.com/akgrill
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Re: PSA - Flannery sale

#19 Post by Brian Tuite » May 30th, 2019, 9:36 pm

Different strokes.
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Re: PSA - Flannery sale

#20 Post by John O' » May 31st, 2019, 10:51 am

Mark Y wrote:
May 30th, 2019, 4:27 pm
Best way to cook the hanger steak? just straight salt/pepper grill?
Liberal salt. Med-Hot grill about 5-6 minutes per side. Take off, pepper and let sit for 5 - 10 minutes. A hangar varies in thickness, so degrees of doneness vary across it. Perfect in my household as some like it rarer and some more well done.
O Sullivan

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Re: PSA - Flannery sale

#21 Post by Sean_S » June 3rd, 2019, 10:30 pm

John O' wrote:
May 31st, 2019, 10:51 am
Mark Y wrote:
May 30th, 2019, 4:27 pm
Best way to cook the hanger steak? just straight salt/pepper grill?
Liberal salt. Med-Hot grill about 5-6 minutes per side. Take off, pepper and let sit for 5 - 10 minutes. A hangar varies in thickness, so degrees of doneness vary across it. Perfect in my household as some like it rarer and some more well done.
That's how I do them because I'm lazy, but the best ones I've had (cooked by other berserkers) were reverse seared after (smoker or oven). Perfect texture and char. But the quick and dirty way works with this cut for me every time. I can't see why these need more than salt and pepper. This cut has so much flavor. I will have to try a Tex marinade sometime to be open-minded.

Bought another pile of these for home and sent a bunch to my buddy in Utah who I owe big time.

Mine show up Tuesday and his on Wednesday. I was down to 2 packs left in my freezer :)
CT: Seanwsmithm3
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Re: PSA - Flannery sale

#22 Post by Bryan Cottriel » June 5th, 2019, 3:21 pm

It’s always great to get a note from Katie and Bryan especially when it says this [wow.gif] and comes with these [wink.gif]
325D37DA-E9D4-4684-8CD4-01B5942ABA53.jpeg

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Re: PSA - Flannery sale

#23 Post by scamhi » June 5th, 2019, 5:20 pm

Looking forward to my shipment next week. For hangars...I just unwrap dry well and salt keep in the frig all day and for dinner grill turning often. The big piece goes on 3 min before the smaller piece
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Re: PSA - Flannery sale

#24 Post by Brian Tuite » June 6th, 2019, 6:19 am

Bryan Cottriel wrote:
June 5th, 2019, 3:21 pm
It’s always great to get a note from Katie and Bryan especially when it says this [wow.gif] and comes with these [wink.gif]

325D37DA-E9D4-4684-8CD4-01B5942ABA53.jpeg
Hey, those were supposed to be mine!
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Re: PSA - Flannery sale

#25 Post by Brian Tuite » June 6th, 2019, 6:20 am

scamhi wrote:
June 5th, 2019, 5:20 pm
Looking forward to my shipment next week. For hangars...I just unwrap dry well and salt keep in the frig all day and for dinner grill turning often. The big piece goes on 3 min before the smaller piece
At my home they both go on at the same time. That way we both get the doneness we are after.
Bob Wood - 1949-2013 Berserker for eternity! RIP

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Re: PSA - Flannery sale

#26 Post by Glenn L e v i n e » June 6th, 2019, 6:25 am

Got 8 hangers yesterday. Thx for the PSA.
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Re: PSA - Flannery sale

#27 Post by Bryan Cottriel » June 6th, 2019, 6:27 am

Brian Tuite wrote:
June 6th, 2019, 6:19 am
Bryan Cottriel wrote:
June 5th, 2019, 3:21 pm
It’s always great to get a note from Katie and Bryan especially when it says this [wow.gif] and comes with these [wink.gif]

325D37DA-E9D4-4684-8CD4-01B5942ABA53.jpeg
Hey, those were supposed to be mine!
Sorry you spell your name the wrong way neener

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Re: PSA - Flannery sale

#28 Post by Sarah Kirschbaum » June 6th, 2019, 6:49 am

Glenn L e v i n e wrote:
June 6th, 2019, 6:25 am
Got 8 hangers yesterday. Thx for the PSA.
8 hangers arrived here yesterday morning. I cooked half of one for a solo dinner. No fuss, came out perfect. So delicious.

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Re: PSA - Flannery sale

#29 Post by Glenn L e v i n e » June 6th, 2019, 6:52 am

If you give these a decent salt and watch them even a little while cooking they are just glorious protein.
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and negotiant in Napa Valley, CA

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Re: PSA - Flannery sale

#30 Post by Joe Chanley » June 6th, 2019, 9:04 am

Sarah Kirschbaum wrote:
June 6th, 2019, 6:49 am
Glenn L e v i n e wrote:
June 6th, 2019, 6:25 am
Got 8 hangers yesterday. Thx for the PSA.
8 hangers arrived here yesterday morning. I cooked half of one for a solo dinner. No fuss, came out perfect. So delicious.
8 for me too [cheers.gif]

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Re: PSA - Flannery sale

#31 Post by Brian Tuite » June 6th, 2019, 12:42 pm

Bryan Cottriel wrote:
June 6th, 2019, 6:27 am
Brian Tuite wrote:
June 6th, 2019, 6:19 am
Bryan Cottriel wrote:
June 5th, 2019, 3:21 pm
It’s always great to get a note from Katie and Bryan especially when it says this [wow.gif] and comes with these [wink.gif]

325D37DA-E9D4-4684-8CD4-01B5942ABA53.jpeg
Hey, those were supposed to be mine!
Sorry you spell your name the wrong way neener
Y? 😜
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"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

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Re: PSA - Flannery sale

#32 Post by Alan Rath » June 6th, 2019, 6:25 pm

Glenn L e v i n e wrote:
June 6th, 2019, 6:52 am
If you give these a decent salt and watch them even a little while cooking they are just glorious protein.
They have become my favorite steak, hands down.
I'm just one lost soul, swimming in a fish bowl, year after year

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Re: PSA - Flannery sale

#33 Post by Robert M yers » June 7th, 2019, 8:42 am

Bryan Cottriel wrote:
June 5th, 2019, 3:21 pm
It’s always great to get a note from Katie and Bryan especially when it says this [wow.gif] and comes with these [wink.gif]

325D37DA-E9D4-4684-8CD4-01B5942ABA53.jpeg
Where’s the 3rd Holy Shit one? neener

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Re: PSA - Flannery sale

#34 Post by Tom G l a s g o w » June 7th, 2019, 4:52 pm

It appears I’m in the minority since I bought the NY strip. Still the best steak in town.

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Re: PSA - Flannery sale

#35 Post by AlexS » June 7th, 2019, 5:03 pm

Alan Rath wrote:
June 6th, 2019, 6:25 pm
Glenn L e v i n e wrote:
June 6th, 2019, 6:52 am
If you give these a decent salt and watch them even a little while cooking they are just glorious protein.
They have become my favorite steak, hands down.
Same, at least until I started buying the CA Reserve skirt steak.
s t e w @ r t

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Re: PSA - Flannery sale

#36 Post by marc d » June 7th, 2019, 5:47 pm

This was my first order from Flannery. When I put the order in I got the side eye from my wife. We have a really good local butcher in town who gets beef from small locally sourced cows so she thought it was crazy to get mail order. I think she thought it was like an Omaha steak deal, frozen, etc. Anyway the NY strip was simply great, amazing flavor and nicely marbled, but not fatty. We haven’t got to the hanger yet but I love that cut and it is hard to find here. My wife loved it. Many thanks for the tip on Flannery.

Opened a bottle of 2013 Monsecco Sizzano which is a 60% Nebbiolo 40% Vespolina/Uva Rara blend from northern Piedmont. A Rosenthal import. Delicious wine, fab with the NY strip. Cheers.
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Re: PSA - Flannery sale

#37 Post by Andrew Kotowski » June 7th, 2019, 6:53 pm

Tom G l a s g o w wrote:
June 7th, 2019, 4:52 pm
It appears I’m in the minority since I bought the NY strip. Still the best steak in town.
You can have your steak and eat it, too.
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Re: PSA - Flannery sale

#38 Post by Mark Y » June 10th, 2019, 10:35 am

Quick Q on these please..
I totally spaced and had them deliver this week for a bbq next Sat.. (meant to deliver it next Monday).

When i get it, should I 1) freeze it and thaw it out next Thurs/Fri.. or 2) just keep it in the fridge for 10 days in the vacuum seal?
Y.e.

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Re: PSA - Flannery sale

#39 Post by Brian Tuite » June 10th, 2019, 10:48 am

Freeze it
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Re: PSA - Flannery sale

#40 Post by Joe Chanley » June 10th, 2019, 11:31 am

Brian Tuite wrote:
June 10th, 2019, 10:48 am
Freeze it
^ this

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Re: PSA - Flannery sale

#41 Post by Mark Y » June 10th, 2019, 12:23 pm

Alrighty!
Y.e.

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Re: PSA - Flannery sale

#42 Post by Ron Slye » June 10th, 2019, 9:07 pm

Mark Y wrote:
June 10th, 2019, 12:23 pm
Alrighty!
Invitation? 😀

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Re: PSA - Flannery sale

#43 Post by Nathan V. » June 11th, 2019, 10:34 am

marc d wrote:
June 7th, 2019, 5:47 pm
This was my first order from Flannery. When I put the order in I got the side eye from my wife. We have a really good local butcher in town who gets beef from small locally sourced cows so she thought it was crazy to get mail order. I think she thought it was like an Omaha steak deal, frozen, etc. Anyway the NY strip was simply great, amazing flavor and nicely marbled, but not fatty. We haven’t got to the hanger yet but I love that cut and it is hard to find here. My wife loved it. Many thanks for the tip on Flannery.

Opened a bottle of 2013 Monsecco Sizzano which is a 60% Nebbiolo 40% Vespolina/Uva Rara blend from northern Piedmont. A Rosenthal import. Delicious wine, fab with the NY strip. Cheers.
Hey Marc! Love those steaks and that wine! Only Sizzano I've found stateside. We just spent about a week in the Alto Piemonte because we love th ewines. Exciting things happening there.
ITB-ish.
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Re: PSA - Flannery sale

#44 Post by Mark Y » June 11th, 2019, 2:00 pm

Ron Slye wrote:
June 10th, 2019, 9:07 pm
Mark Y wrote:
June 10th, 2019, 12:23 pm
Alrighty!
Invitation? 😀
mailed it to the same place you sent the Spinasse invites to! [rofl.gif]
Y.e.

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Re: PSA - Flannery sale

#45 Post by marc d » June 11th, 2019, 8:26 pm

Nathan V. wrote:
June 11th, 2019, 10:34 am
marc d wrote:
June 7th, 2019, 5:47 pm
This was my first order from Flannery. When I put the order in I got the side eye from my wife. We have a really good local butcher in town who gets beef from small locally sourced cows so she thought it was crazy to get mail order. I think she thought it was like an Omaha steak deal, frozen, etc. Anyway the NY strip was simply great, amazing flavor and nicely marbled, but not fatty. We haven’t got to the hanger yet but I love that cut and it is hard to find here. My wife loved it. Many thanks for the tip on Flannery.

Opened a bottle of 2013 Monsecco Sizzano which is a 60% Nebbiolo 40% Vespolina/Uva Rara blend from northern Piedmont. A Rosenthal import. Delicious wine, fab with the NY strip. Cheers.
Hey Marc! Love those steaks and that wine! Only Sizzano I've found stateside. We just spent about a week in the Alto Piemonte because we love th ewines. Exciting things happening there.
Hey Nathan,
Would love to hear more about your trip to Alto Piemonte. We were in Barolo in 2006, and Torino, but didn’t visit the Alto Piemonte. The year we went to visit they were pouring the 2002 and 2003 vintage, oh well.
Still it was a magical place.

Been drinking the ‘13 Sperino Uvaggio since last fall, probably been through a case or so. They changed distributors out here and it’s been on sale, and it drinks perfectly now.
Marc Davis

Mike Maguire
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Re: PSA - Flannery sale

#46 Post by Mike Maguire » June 11th, 2019, 9:34 pm

Mark Y wrote:
June 10th, 2019, 12:23 pm
Alrighty!
Disagree , they will be fine , freezing will only suck moisture from the meat.Before you jump on me I was a butcher once a upon a time

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Re: PSA - Flannery sale

#47 Post by Ron Slye » June 12th, 2019, 3:26 pm

Mark Y wrote:
June 11th, 2019, 2:00 pm
Ron Slye wrote:
June 10th, 2019, 9:07 pm
Mark Y wrote:
June 10th, 2019, 12:23 pm
Alrighty!
Invitation? 😀
mailed it to the same place you sent the Spinasse invites to! [rofl.gif]
Touche!

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Brian Tuite
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Re: PSA - Flannery sale

#48 Post by Brian Tuite » June 13th, 2019, 6:36 am

Mike Maguire wrote:
June 11th, 2019, 9:34 pm
Mark Y wrote:
June 10th, 2019, 12:23 pm
Alrighty!
Disagree , they will be fine , freezing will only suck moisture from the meat.Before you jump on me I was a butcher once a upon a time
Bryan Flannery disagrees with you. He says since his steaks are dry aged the moisture content is lowered and freezing has no ill effects on the meat.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

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Jay Miller
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Re: PSA - Flannery sale

#49 Post by Jay Miller » June 13th, 2019, 9:12 am

Brian Tuite wrote:
June 13th, 2019, 6:36 am
Mike Maguire wrote:
June 11th, 2019, 9:34 pm
Mark Y wrote:
June 10th, 2019, 12:23 pm
Alrighty!
Disagree , they will be fine , freezing will only suck moisture from the meat.Before you jump on me I was a butcher once a upon a time
Bryan Flannery disagrees with you. He says since his steaks are dry aged the moisture content is lowered and freezing has no ill effects on the meat.
And my experience bears that out.
Ripe fruit isn't necessarily a flaw.

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Andrew Kotowski
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Re: PSA - Flannery sale

#50 Post by Andrew Kotowski » June 13th, 2019, 10:13 am

I've been hit-or-miss with it, personally, and that includes with Flannery beef. Biggest issue for me when something goes sideways has been texture, as opposed to flavor.

That said, I froze my two NYs rather than leave them in the fridge for a week, given I'm cooking them tomorrow. Will take out of the freezer and put in the fridge today, salt overnight and cook tomorrow.
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