Awesome discounts on crazy good beef.
- 30% off California Reserve New York Steaks
30% off California Reserve 60-Day Aged New York Steaks
30% off Wagyu "Pavé Cut" New Yorks (quick note: I should know never to underestimate your guys' beef appetite... but we've already blown through the Paves that wehad ready for this sale!! We have another batch that will be ready the week of Feb 12th - so please note that any orders for the Wagyu Paves placed after noon today will not be able to ship until the week of Feb 12th!)
15% off Custom Aged & Fabricated California Reserve Shortloin
15% off Custom Aged & Fabricated California Reserve “109” Rib
15% off Custom Aged & Fabricated California Reserve “107” Rib
How To Order
Each of the items listed above are also links that 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 "Berserkers2018" in the Coupon Code box, and click "Apply Coupon". Three years later and we still haven't updated our site, so bear with us as this part can be a bit confusing. 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 "Berserkers2018" in the Coupon Code section. Since the Custom Aged products are only visible to you guys, we've applied the 15% discount directly to the items; if that's the only item you're purchasing, no need to worry about the coupon code!
Since we are limiting the 'choose your own aging' adventure to BerserkerDay participants only, please note that you won't be able to search for those items on our site. Use the direct link at the top of the page to get there, and if all else fails and you wish to join us in technological ineptitude, call us 415-819-4366 (Bryan), 415-205-2759 (Katie)
A note from Katie:
This year, we’re coming to the table with a mix of our tried and true favorites, along with some crazy stuff that took me a while to convince Dad to sign off on.
Our ‘safe space’ Berserker Day offering is to introduce a limited supply of 60-day Dry Aged California Reserve New York Steaks, and to knock 30% off the price of both these longer aged ones as well as our traditional 30-day aged New York Steaks. For anyone who has not tried the longer aged steaks, you won’t see too much of a tenderness difference between these and the 30-day aged, but the flavor profile will change. At this age level the steak presents with a more ‘funky’ flavor, as the additional 30 days of aging has allowed further moisture evaporation, thus intensifying the natural flavor of the beef.
We start to get a bit edgy with a new cut that we’re introducing – a Wagyu Pavé. The Wagyu is great with its high marbling and rich flavor, but the ‘eye’ of the meat (or diameter) is much larger than our California beef. The smaller CA beef allows us to cut a 12oz steak that will come out between 1.25-1.5” thick, whereas a 12oz cut from the Wagyu would barely be 1” thick. So to get the best of both worlds, we’ve trimmed the starting primal of all perimeter fat, and split down the middle to get steaks that are about 2.5-3” thick, with a weight of 6-8oz, similar in shape and size to a filet. For a fun comparison, cook one of these beauties up next to a filet and you’ll understand why we always harp on the filet for having minimal flavor
Now to get weird. For today only, and limited to you Berserkers… We’re giving you the chance to sit in the “Dry Aging Driver’s Seat”. Choose between a whole Shortloin primal or an entire Rib and tell us exactly what you want us to do. How long to age it, and how to fabricate it when it’s ready. We’re putting up one limitation - we're going to cap the maximum dry age at 50 days tops. I suppose this means it's not the full drivers seat, but still better than training wheels! But for any of you that want to go even weirder, we've got one more trick up our sleeve....
…enter the 107 Rib. Quick terminology lesson: there’s a handy publication produced by the North American Meat Association called “The Meat Buyer’s Guide”. It compiles photos and descriptions of all major beef cuts in a single reference document. Without getting too into the weeds, when we bring in ribs we use the 109 specs. But for this event, we’ve broken tradition and brought in a small amount of 107 ribs. The main difference between the two is the amount of fat and bone that is left on the rib; the 107 ribs will weight almost 50% more than the 109s, but that extra weight is primarily fat and a bit of cartilage. That said, it’s a badass piece of meat. It’s roughly the same amount of finished steaks as the usual 109 rib, but the fat and bone surround almost the entirety of the rib itself, acting as a protective shield and letting us take these bad boys all the way to 95 days.
That said, sometimes it’s good to take a step back and ask yourself ‘just because I can do something, should I?” And being 100% honest, jury’s split on this one. You will get a very pronounced aged flavor at the 95 day mark, to the point where it is off-putting to some. On the flip side, it’s fun to experiment and try new things. But remember, you’ve got the wheel here, so it’s entirely up to you how far out to go.
Closing Thoughts from Bryan:
I think offering the 107 Rib is nuts, but then again you guys are nuts…. so maybe I’ve reached equilibrium in life.