Another Flannery PSA

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c fu
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Re: Another Flannery PSA

#101 Post by c fu » October 21st, 2019, 12:02 pm

Chris S p i k e s wrote:
October 21st, 2019, 11:49 am
c fu wrote:
October 21st, 2019, 11:34 am
http://www.flannerybeef.com/butcher/pri ... c616259704

http://www.flannerybeef.com/butcher/pri ... c616259704


Flannery Picanha and Ribsteak sale. I've had the pleasure of trying the Picanha a few times as they were experimenting and it's an awesome cut of meat. Around $12-13 a lb. Tremendous value.
How did you cook the Picanha? How much of a fat topper is left on it? Tenderness?
Low and slow then seared at high heat then sliced. There's a fair amount of fat left, the pic in the link is pretty representative. Below I linked what I cooked. It's the pieces on the left. Pretty tender and you can see the fat cap.

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Re: Another Flannery PSA

#102 Post by Andrew Kotowski » October 21st, 2019, 12:08 pm

Be careful if you used the link from the "Celtic Savings" page... the rib-eye link goes to the boneless rib-eye, which is NOT on sale.

And yes, I bought my 28 oz rib eyes (and picanhas) before coming here to post :D
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Re: Another Flannery PSA

#103 Post by AlexS » October 21st, 2019, 1:06 pm

Grabbed some rib steaks and a sirloin cap.

I'm weak.

...

Fu - how much time did you give the Pichana in the oven before searing? Looks really good.
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Re: Another Flannery PSA

#104 Post by Jay Miller » October 21st, 2019, 1:13 pm

Chris S p i k e s wrote:
October 21st, 2019, 11:49 am
c fu wrote:
October 21st, 2019, 11:34 am
http://www.flannerybeef.com/butcher/pri ... c616259704

http://www.flannerybeef.com/butcher/pri ... c616259704


Flannery Picanha and Ribsteak sale. I've had the pleasure of trying the Picanha a few times as they were experimenting and it's an awesome cut of meat. Around $12-13 a lb. Tremendous value.
How did you cook the Picanha? How much of a fat topper is left on it? Tenderness?
I'm curious too. It looks like it might benefit from low heat followed by a short time at high,like a rib roast?
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Re: Another Flannery PSA

#105 Post by Anton D » October 21st, 2019, 1:19 pm

[wow.gif]

I'm in thanks to the damned Charlie and that picture from his awesome kitchen.

If I can't have the kitchen, or the wine, I can at least have the meat!
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Re: Another Flannery PSA

#106 Post by Joe Chanley » October 21st, 2019, 1:38 pm

Fat cap is thinner than I thought. That’s a lot of beef at 3.5 lbs.

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Re: Another Flannery PSA

#107 Post by Andrew Kotowski » October 21st, 2019, 1:46 pm

Chris S p i k e s wrote:
October 21st, 2019, 11:49 am
c fu wrote:
October 21st, 2019, 11:34 am
http://www.flannerybeef.com/butcher/pri ... c616259704

http://www.flannerybeef.com/butcher/pri ... c616259704


Flannery Picanha and Ribsteak sale. I've had the pleasure of trying the Picanha a few times as they were experimenting and it's an awesome cut of meat. Around $12-13 a lb. Tremendous value.
How did you cook the Picanha? How much of a fat topper is left on it? Tenderness?
I treat picanha like a tri-tip - reverse sear, with a little smoke on it up front, preferably oak.

That said, where there’s a will , there’s a way. I strung up some on coat hangers and ran through the racks on my oven at the old apartment in Paris ;)
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Re: Another Flannery PSA

#108 Post by c fu » October 21st, 2019, 1:53 pm

AlexS wrote:
October 21st, 2019, 1:06 pm
Grabbed some rib steaks and a sirloin cap.

I'm weak.

...

Fu - how much time did you give the Pichana in the oven before searing? Looks really good.
I don’t remember exactly. I just brought it up to 120 and pulled. Not as much carryover as I expected so I’d probably take it even higher.
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Re: Another Flannery PSA

#109 Post by AlexS » October 21st, 2019, 2:12 pm

Sounds good, will remember to bring it up a little more - thx.
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Re: Another Flannery PSA

#110 Post by Diane Kessler » October 21st, 2019, 2:17 pm

Did you ever grill the Picanha offheat and then blast it on heat?

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Re: Another Flannery PSA

#111 Post by Mich@el Ch@ng » October 21st, 2019, 2:21 pm

Went hard for the picahna; I’ll try the reverse sear technique. What temp did you set the oven to for reverse sear?

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Re: Another Flannery PSA

#112 Post by ryancurry » October 21st, 2019, 2:36 pm

Diane Kessler wrote:
October 21st, 2019, 2:17 pm
Did you ever grill the Picanha offheat and then blast it on heat?
I've done this many times. Works very well.
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Re: Another Flannery PSA

#113 Post by Todd F r e n c h » October 21st, 2019, 2:38 pm

LOVE picanha! Usually just a standard grilling, from my experience. Salt the snot out of it for a true Brazilian experience.
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Re: Another Flannery PSA

#114 Post by Andrew Kotowski » October 21st, 2019, 5:07 pm

Would point out that the traditional way to cook the picanha is to cut it in strips, folding them over on a skewer like I attempted to do in the back rack above. That said, it's almost a 1:1 with a traditional tri-tip with the fat cap (it's the top of the sirloin/sirloin cap, whereas tri-tip is the bottom) and a giant wedge of sirloin, so I've approached the same way. Score the fat, season the hell out of it with coarse salt, let it go for ~30 mins indirect and then sear. Only cautionary note is not to walk away if you put the fat cap face down over the flames :O

Good blog article talking about the cut here -> https://furiousgrill.com/picanha-steak/
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Re: Another Flannery PSA

#115 Post by ClarkstonMark » October 21st, 2019, 6:37 pm

I'm gonna go out on a limb and say it would be difficult to F up a Flannery picanha.
Haven't had picanha except in Brazil. I am going to get some of this!
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Re: Another Flannery PSA

#116 Post by Chris S p i k e s » October 21st, 2019, 7:15 pm

I was considering putting it on a rotisserie over charcoal.

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Re: Another Flannery PSA

#117 Post by Joe Chanley » October 24th, 2019, 12:46 pm

went in on some picanha, ribsteaks and mismatched sirloins and tenderloins....should be here tomorrow!

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Re: Another Flannery PSA

#118 Post by Frank Z » October 24th, 2019, 1:01 pm

in for some ribsteaks as well! Really hoping that they'll bring back some 50 day dry-aged ones soon cause those were my favorite
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Re: Another Flannery PSA

#119 Post by Betty C » October 24th, 2019, 1:01 pm

Got my Picanha today. Now to plan a dinner party...

Edited to add: I called them Monday to see if I could throw some dry aged short loin tails in my order and they’re out. [cry.gif] I swear, that has been the gateway steak for so many of my friends. I once served it up against a Flannery wagyu strip and the CA Reserve ribeye. The short loin tail was the crowd favorite, followed by the ribeye and the strip.

Another friend tried the short loin tail and has decided he’s going to stop buying as much Snake River Farms wagyu and imported Japanese wagyu, and make the switch over to Flannery CA Reserve. The difference in flavor was stark when we had a SRF side by side with an extra dry aged Flannery CA Reserve.
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Re: Another Flannery PSA

#120 Post by Michael Sopher » October 24th, 2019, 2:38 pm

Got a few of my coworkers in on the action too.
October steaks.jpg

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Re: Another Flannery PSA

#121 Post by Scott Watkins » October 24th, 2019, 6:36 pm

Michael Sopher wrote:
October 24th, 2019, 2:38 pm
Got a few of my coworkers in on the action too.

October steaks.jpg
You have to split that with coworkers?! I'm sorry to hear that [wink.gif]
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Re: Another Flannery PSA

#122 Post by Chris Blum » October 25th, 2019, 1:56 pm

I have the Picanha salted and sitting on a wire rack but I’m curious about cooking. Was planning reverse sear at 250° for 40???
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Re: Another Flannery PSA

#123 Post by Joe Chanley » October 25th, 2019, 2:05 pm

Sounds right Chris.

My flannery mismatched arrived defrosted....I know I saw a discussion in a thread here with a similar scenario.

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Re: Another Flannery PSA

#124 Post by Chris S p i k e s » October 25th, 2019, 3:55 pm

Joe Chanley wrote:
October 25th, 2019, 2:05 pm
Sounds right Chris.

My flannery mismatched arrived defrosted....I know I saw a discussion in a thread here with a similar scenario.
Were they supposed to be shipped frozen or fresh?

Regardless, I saw a YouTube video of some guy that did a blind taste test comparison of a set of meat ranging from fresh to frozen/thawed multiple times. In his little sample, his friends (the blinded taste testers) couldn't tell the difference until there were 3 or 4 freeze/thaw cycles and I'm sure that wasn't with meat of the same quality of Bryan's. The more fat and less water a piece has, the less susceptible it is to texture degradation with freezing is Bryan's theory, and I believe it.

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Re: Another Flannery PSA

#125 Post by Ron Slye » October 25th, 2019, 6:04 pm

Ugh. Our deep freezer died a few days ago -- everything has thawed, including a number of Flannery steaks. Not clear how long it has been thawed, so unfortunately it is being thrown out!

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Re: Another Flannery PSA

#126 Post by Andrew Kotowski » October 25th, 2019, 8:22 pm

One of these was a Flannery...
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Re: Another Flannery PSA

#127 Post by Chuck Miller » October 25th, 2019, 8:31 pm

Chris S p i k e s wrote:
October 25th, 2019, 3:55 pm
Joe Chanley wrote:
October 25th, 2019, 2:05 pm
Sounds right Chris.

My flannery mismatched arrived defrosted....I know I saw a discussion in a thread here with a similar scenario.
Were they supposed to be shipped frozen or fresh?

Regardless, I saw a YouTube video of some guy that did a blind taste test comparison of a set of meat ranging from fresh to frozen/thawed multiple times. In his little sample, his friends (the blinded taste testers) couldn't tell the difference until there were 3 or 4 freeze/thaw cycles and I'm sure that wasn't with meat of the same quality of Bryan's. The more fat and less water a piece has, the less susceptible it is to texture degradation with freezing is Bryan's theory, and I believe it.
Mismatched are shipped frozen.
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Re: Another Flannery PSA

#128 Post by Chuck Miller » October 25th, 2019, 8:32 pm

Ron Slye wrote:
October 25th, 2019, 6:04 pm
Ugh. Our deep freezer died a few days ago -- everything has thawed, including a number of Flannery steaks. Not clear how long it has been thawed, so unfortunately it is being thrown out!
I had that happen once as well. Very painful.
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Re: Another Flannery PSA

#129 Post by ClarkstonMark » October 26th, 2019, 9:42 am

Ron Slye wrote:
October 25th, 2019, 6:04 pm
Ugh. Our deep freezer died a few days ago -- everything has thawed, including a number of Flannery steaks. Not clear how long it has been thawed, so unfortunately it is being thrown out!
feel your pain .... I lost $100s of Flannery a few years ago
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Re: Another Flannery PSA

#130 Post by joeduncan » October 28th, 2019, 11:20 am

Cooked my sale picanha last night. Definitely very tasty but I was surprised that it wasn't as funky beefy as the tri tip, hanger, and rib eyes I'd had previously. Still good, and still obviously dry aged, but not *as* good. Mine also had far more fat cap than Fu's, probably 40% overall.

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Re: Another Flannery PSA

#131 Post by Mich@el Ch@ng » October 28th, 2019, 11:31 am

how did you cook it?

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Re: Another Flannery PSA

#132 Post by joeduncan » October 28th, 2019, 11:33 am

Mich@el Ch@ng wrote:
October 28th, 2019, 11:31 am
how did you cook it?
Oven at 200F in mid-afternoon for a couple of hours (until it got to about 120F). Then just before serving, put it back in at 500F for a bit less than 10 minutes.

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Re: Another Flannery PSA

#133 Post by Mich@el Ch@ng » October 28th, 2019, 12:41 pm

did that work well in terms of rendering the fat?

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Re: Another Flannery PSA

#134 Post by joeduncan » October 28th, 2019, 12:43 pm

Mich@el Ch@ng wrote:
October 28th, 2019, 12:41 pm
did that work well in terms of rendering the fat?
Rendering? Not really, but definitely some softening. The outer half inch or so was pretty good (like good pork belly fat texture). The inner half inch was still a little tougher. Hotter wouldn't really help that though and there isn't a lot of room to go cooler -- maybe 180? It wasn't bad at all to be clear, still a great meal, I just didn't enjoy it as much as the other Flannery I've had.

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Re: Another Flannery PSA

#135 Post by Mich@el Ch@ng » October 28th, 2019, 1:05 pm

Just seems like low oven plus blasting on grill might work better?

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Re: Another Flannery PSA

#136 Post by joeduncan » October 28th, 2019, 1:09 pm

Mich@el Ch@ng wrote:
October 28th, 2019, 1:05 pm
Just seems like low oven plus blasting on grill might work better?
That works too, if fat down at least (and you want a big fire :) ). It's fundamental though, you can't really work through 1-1.5" of fat in a good way without overcooking the meat in the center. Might be worth trimming to 0.75" fat or so and then my method or fat-up grill would both work well.

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Re: Another Flannery PSA

#137 Post by scamhi » October 30th, 2019, 8:04 am


I like this method for the cooking of the pichana
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Re: Another Flannery PSA

#138 Post by Joe Chanley » October 30th, 2019, 8:32 am

Chris S p i k e s wrote:
October 25th, 2019, 3:55 pm
Joe Chanley wrote:
October 25th, 2019, 2:05 pm
Sounds right Chris.

My flannery mismatched arrived defrosted....I know I saw a discussion in a thread here with a similar scenario.
Were they supposed to be shipped frozen or fresh?

Regardless, I saw a YouTube video of some guy that did a blind taste test comparison of a set of meat ranging from fresh to frozen/thawed multiple times. In his little sample, his friends (the blinded taste testers) couldn't tell the difference until there were 3 or 4 freeze/thaw cycles and I'm sure that wasn't with meat of the same quality of Bryan's. The more fat and less water a piece has, the less susceptible it is to texture degradation with freezing is Bryan's theory, and I believe it.
Just reporting back. Katie confirmed that there is no issue with throwing them right back in the freezer and offered solutions if I see any quality degradation....nice dealing with nice people.

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Re: Another Flannery PSA

#139 Post by Chris S p i k e s » October 30th, 2019, 9:31 am

scamhi wrote:
October 30th, 2019, 8:04 am

I like this method for the cooking of the pichana
That's the guy I was referencing in regards to testing the freeze/thaw cycles on meat. Here's that video:


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Re: Another Flannery PSA

#140 Post by Brian Tuite » October 30th, 2019, 9:53 am

scamhi wrote:
October 30th, 2019, 8:04 am

I like this method for the cooking of the pichana
As he said “I know your mouth is watering right now...” I was wiping my mouth with a napkin. OMFG, I’m all over that!

Interesting was his statement that the true Picanha is only 2-1/2lbs and anything over that will not be as tender past the third vein. I ordered a 3-1/2 from Flannery. We’ll be putting that to the test.
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Re: Another Flannery PSA

#141 Post by scamhi » October 30th, 2019, 11:15 am

I liked his dry brine method (I wouldn't waste maldon salt on it) and the cutting of the meat into steaks.
indirect low temp to 110 and then a hard sear
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Re: Another Flannery PSA

#142 Post by Mark Y » October 30th, 2019, 11:20 am

Ron Slye wrote:
October 25th, 2019, 6:04 pm
Ugh. Our deep freezer died a few days ago -- everything has thawed, including a number of Flannery steaks. Not clear how long it has been thawed, so unfortunately it is being thrown out!
wait. u can't just grill it? or u mean it's been thawed for multiple days sitting in room temp? :(
Y.e.

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Re: Another Flannery PSA

#143 Post by Brandon R » October 30th, 2019, 12:35 pm

Brian, please report back when you do that Picanha. I got a 3.5 pounder too and don't want to screw it up.
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Re: Another Flannery PSA

#144 Post by Andrew Kotowski » November 3rd, 2019, 5:27 pm

Cool article on Flannery in Fortune ->
https://www.msn.com/en-us/foodanddrink/ ... ar-AAJK7sk
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Re: Another Flannery PSA

#145 Post by Brian Tuite » November 3rd, 2019, 8:07 pm

Brandon R wrote:
October 30th, 2019, 12:35 pm
Brian, please report back when you do that Picanha. I got a 3.5 pounder too and don't want to screw it up.
I cooked the rib eyes tonight so the Picanha will not be for at least a week now. I’ll let you know how it works out though.
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Re: Another Flannery PSA

#146 Post by cjsavino » November 4th, 2019, 11:27 am

Pobega’d a rib steak on Friday when my delivery arrived for dinner.
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Re: Another Flannery PSA

#147 Post by AlexS » November 4th, 2019, 11:35 am

Did the Picanha last night on Weber rotisserie (gas), just used sea salt for the prep as per tradition, took about 15 minutes or so on medium-high heat and turned out super nice - varied from medium-rare to medium on larger steaks and medium to medium-well on the smaller pieces which were intentionally placed on the outer edges of the skewer. Great cut to prepare like this if there's varying doneness preferences among the group being served.

I thought it was extremely flavorful and quite delicious, great Flannery dry aging flavor throughout. Only minor complaint, regardless of doneness, some of the sections were a bit tough while others were extremely tender as advertised...not sure why, other than maybe I should have cut with the grain instead of against? At any rate, really enjoyed the cut and will make again in the future. Love being about to use the rotisserie like this too, such great way to mix up the steak routine.
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Re: Another Flannery PSA

#148 Post by Jay Miller » November 4th, 2019, 12:11 pm

joeduncan wrote:
October 28th, 2019, 11:20 am
Cooked my sale picanha last night. Definitely very tasty but I was surprised that it wasn't as funky beefy as the tri tip, hanger, and rib eyes I'd had previously. Still good, and still obviously dry aged, but not *as* good. Mine also had far more fat cap than Fu's, probably 40% overall.
My impression as well. It looked great but was disappointing in both texture and flavor. Lots of other cuts I'd buy in preference.

Cooked at 200 to 122 then 500 for about 6 minutes.

I have another in the freezer :(
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Re: Another Flannery PSA

#149 Post by Mich@el Ch@ng » November 4th, 2019, 2:12 pm

I think it’s hard to make this type of cut without open flame but that’s just me.

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Anton D
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Joined: October 17th, 2013, 11:25 am
Location: Chico, CA

Re: Another Flannery PSA

#150 Post by Anton D » November 4th, 2019, 2:13 pm

cjsavino wrote:
November 4th, 2019, 11:27 am
Pobega’d a rib steak on Friday when my delivery arrived for dinner.

A1F34E21-E8A1-4031-B52F-D5A55CDC5594.jpeg
I love that term, thank you sneaking it in!

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Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

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