Flannery Beef - Putting you in the Dry Aging Driver's Seat (plus some timeless favs)

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.
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#1 Post by bryan flannery » January 19th, 2018, 4:20 pm

The Down & Dirty:
Awesome discounts on crazy good beef. One more quick update: Dad and I are leaving our computers for a while, and since neither of us are hip enough to know how to reply here on our phones, don't hesitate to call or text us with any questions!! Bryan's cell: 415-819-4366, and Katie's: 415-205-2759. [cheers.gif]

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.
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#2 Post by brigcampbell » January 26th, 2018, 8:22 am

Meat. Good.

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#3 Post by Ed Murray » January 26th, 2018, 8:27 am

Woohoo! Thanks Bryan and Katie!!!
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#4 Post by Ed Murray » January 26th, 2018, 8:30 am

So is the age on the 107 capped at 50 days? Just curious 'cause your description says it can go to 95 but the website caps it at 50.

107 or 109... what do do... what to do...
:)
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#5 Post by Rob Winn » January 26th, 2018, 8:31 am

Oh Yea!!!!!

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#6 Post by Jeff Bloom » January 26th, 2018, 8:38 am

After taking the plunge last year on Berserker Day, I'm hooked. This one didn't take long to think about.

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#7 Post by Jay Miller » January 26th, 2018, 8:41 am

In for some 60 day steaks. If only I had a bigger freezer.
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#8 Post by Mike Stoneking » January 26th, 2018, 8:44 am

New York's, Wagyu and a Short Loin to restock the freezer!!
ITB..............Someone has to drink all this damn wine.
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#9 Post by c fu » January 26th, 2018, 8:51 am

my wife is gonna kill me. I just got a whole 109.
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#10 Post by Mark Y » January 26th, 2018, 8:58 am

oh god... this is bad..
Y.e.

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#11 Post by bryan flannery » January 26th, 2018, 9:01 am

Ed Murray wrote:So is the age on the 107 capped at 50 days? Just curious 'cause your description says it can go to 95 but the website caps it at 50.

107 or 109... what do do... what to do...
:)
Ah my fault! Too much copy/pastin', not enough proofreading! Fixed to read up to 95 days on the 107 rib! (-k)

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#12 Post by Jim Salvito » January 26th, 2018, 9:36 am

In!

FLAN-NER-EY!
FLAN-NER-EY!
FLAN-NER-EY!
FLAN-NER-EY!
FLAN-NER-EY!

flirtysmile

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#13 Post by Scott Watkins » January 26th, 2018, 9:42 am

c fu wrote:my wife is gonna kill me. I just got a whole 109.
When she kicks you out with the 109 of course I have an extra room for you [basic-smile.gif]
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#14 Post by Todd F r e n c h » January 26th, 2018, 9:45 am

Jim Salvito wrote:In!

FLAN-NER-EY!
FLAN-NER-EY!
FLAN-NER-EY!
FLAN-NER-EY!
FLAN-NER-EY!

flirtysmile
And you are bringing to Falltacular, yeah? [snort.gif]
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#15 Post by Mark Y » January 26th, 2018, 9:58 am

Questions please :) i keep wanting to try but never sure if i can eat all that meat.

1. does the meat come in a vacuum pack?
2. can i just throw the pack in a regular freeze for 6 months?
3. ground shipping to WA is 2 days. is that going to be ok? does it come with some ice packs or wouldnt' the meat go back in 2 days outside a fridge?
4. if i adjust quantities.. i sometimes get FREE ground shipping.. why is that? what's the threshold?

thanks!
Y.e.

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#16 Post by Bryan Cottriel » January 26th, 2018, 10:00 am

Easy order! Thanks Bryan and Katie!

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#17 Post by cjsavino » January 26th, 2018, 10:02 am

Order in and added some helluva deal Saratogas
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#18 Post by Scott Watkins » January 26th, 2018, 10:04 am

Wagyu, New York all day long thanks Brian and Katie!
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#19 Post by Ed Murray » January 26th, 2018, 10:08 am

Mark Y wrote:Questions please :) i keep wanting to try but never sure if i can eat all that meat.
Hi Mark! Long time no see/speak!
champagne.gif
1. does the meat come in a vacuum pack?
YES!
2. can i just throw the pack in a regular freeze for 6 months?\
YES!
3. ground shipping to WA is 2 days. is that going to be ok? does it come with some ice packs or wouldnt' the meat go back in 2 days outside a fridge?
YES!
4. if i adjust quantities.. i sometimes get FREE ground shipping.. why is that? what's the threshold?
Dunno...


thanks!
It's not the event, it's the reaction to the event!

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#20 Post by Mike Evans » January 26th, 2018, 10:15 am

Mark Y wrote:Questions please :) i keep wanting to try but never sure if i can eat all that meat.

1. does the meat come in a vacuum pack?
2. can i just throw the pack in a regular freeze for 6 months?
3. ground shipping to WA is 2 days. is that going to be ok? does it come with some ice packs or wouldnt' the meat go back in 2 days outside a fridge?
4. if i adjust quantities.. i sometimes get FREE ground shipping.. why is that? what's the threshold?

thanks!
Yes, they are vacuum packed and ship with ice packs. I’ve done 2 day to Atlanta in summer with no problem. As for freezing, from last year’s BD thread:

I said: “I recently had a mismatched ribeye that has been in my freezer since May 2014 and I noticed no decline in quality.”


Bryan Flannery added: “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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#21 Post by Tom Gutting » January 26th, 2018, 10:35 am

I'm going to go bankrupt ... and also probably have to get some medication to deal with the side-effects. Worth it!
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#22 Post by J. Galang » January 26th, 2018, 10:35 am

Order placed, bought a mix of 30 day, 60 day and a couple of the Wagyu.
Joel Galang

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#23 Post by David Whitworth » January 26th, 2018, 10:47 am

NY strip steaks ordered. Oh how I love Flannery steaks. flirtysmile

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#24 Post by Adam Noble » January 26th, 2018, 10:57 am

Yes, order placed. As usual.

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#25 Post by Mark Y » January 26th, 2018, 11:48 am

Alrighty i'm in.. first time ordering.. can't wait to try..
Y.e.

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#26 Post by Anton D » January 26th, 2018, 12:18 pm

Mark Y wrote:Alrighty i'm in.. first time ordering.. can't wait to try..
They are delectable.

We sous vide then seared last year, cooked to 128 degrees. Mmmmmmm.

I couldn't swing the big balla cut like the Fu master, but grabbed some 60 day, 28 day, and the wagyu in fours so we could have one couple join us for each.

You will not be sorry.

I had originally not grabbed the wagyu, then my wife told me I'd better!

First time, you will be thrilled.
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#27 Post by Anton D » January 26th, 2018, 12:20 pm

Plus, I forgot to mention, and I am sure he hears this a thousand times per day - job well done, Todd.

Really glad you exist!
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#28 Post by c fu » January 26th, 2018, 12:26 pm

Anton D wrote:
Mark Y wrote:Alrighty i'm in.. first time ordering.. can't wait to try..
They are delectable.

We sous vide then seared last year, cooked to 128 degrees. Mmmmmmm.

I couldn't swing the big balla cut like the Fu master, but grabbed some 60 day, 28 day, and the wagyu in fours so we could have one couple join us for each.

You will not be sorry.

I had originally not grabbed the wagyu, then my wife told me I'd better!

First time, you will be thrilled.
Cost wise per pound it’s actually cheaper to do the whole thing.
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#29 Post by Todd F r e n c h » January 26th, 2018, 12:27 pm

Anton D wrote:Plus, I forgot to mention, and I am sure he hears this a thousand times per day - job well done, Todd.

Really glad you exist!
Thanks, but no. Maybe a dozen times on BerserkerDay, but you don't know me very well if you think I get 'job well done, Todd' a thousand times a day! More like 'what the hell did you do, Todd?'
Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)

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#30 Post by Ed Murray » January 26th, 2018, 12:29 pm

Todd F r e n c h wrote:
Anton D wrote:Plus, I forgot to mention, and I am sure he hears this a thousand times per day - job well done, Todd.

Really glad you exist!
Thanks, but no. Maybe a dozen times on BerserkerDay, but you don't know me very well if you think I get 'job well done, Todd' a thousand times a day! More like 'what the hell did you do, Todd?'
TG! I was about to ask - "Did my post go through? WHY DIDN'T MY POST GO THROUGH! Did someone delete it?" [snort.gif]
It's not the event, it's the reaction to the event!

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#31 Post by Todd F r e n c h » January 26th, 2018, 12:30 pm

Ed Murray wrote:
Todd F r e n c h wrote:
Anton D wrote:Plus, I forgot to mention, and I am sure he hears this a thousand times per day - job well done, Todd.

Really glad you exist!
Thanks, but no. Maybe a dozen times on BerserkerDay, but you don't know me very well if you think I get 'job well done, Todd' a thousand times a day! More like 'what the hell did you do, Todd?'
TG! I was about to ask - "Did my post go through? WHY DIDN'T MY POST GO THROUGH! Did someone delete it?" [snort.gif]
omg yes - a THOUSAND times a day, lately
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#32 Post by NickRut » January 26th, 2018, 12:34 pm

Of the 3 30% off steaks, which is the best to try as a first order with Flannery? Any suggestions? Would love to do 2 of each, but the bank account isn't overly excited about berserker day
Rutkowski

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#33 Post by Anton D » January 26th, 2018, 12:49 pm

NickRut wrote:Of the 3 30% off steaks, which is the best to try as a first order with Flannery? Any suggestions? Would love to do 2 of each, but the bank account isn't overly excited about berserker day
I think the 60 day is the most 'different' experience from a 'usual' steak.

Beware cooking it too much, it doesn't have that bright red/pink when cooked, so mind the temperature!

It has an almost nutty component to it's flavor and a unique texture. Very fun to serve with 'regular' steaks and compare!

One16 ouncer is more than ample for my wife and I.
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#34 Post by Anton D » January 26th, 2018, 12:54 pm

c fu wrote:
Anton D wrote:
Mark Y wrote:Alrighty i'm in.. first time ordering.. can't wait to try..
They are delectable.

We sous vide then seared last year, cooked to 128 degrees. Mmmmmmm.

I couldn't swing the big balla cut like the Fu master, but grabbed some 60 day, 28 day, and the wagyu in fours so we could have one couple join us for each.

You will not be sorry.

I had originally not grabbed the wagyu, then my wife told me I'd better!

First time, you will be thrilled.
Cost wise per pound it’s actually cheaper to do the whole thing.
You are bad evil, but in a good way.

How do you have yours processed, do you know about how much meat you end up with?

Now you got me thinking.
Anton Dotson

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#35 Post by lousall » January 26th, 2018, 12:59 pm

c fu wrote:my wife is gonna kill me. I just got a whole 109.
You can always razzle some of it on Meat Street!

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#36 Post by Andrew W. » January 26th, 2018, 1:01 pm

109 ordered (not a huge fan of ultra extended aging so it seemed this one made more sense), along with some waygu, short ribs, Jorges and hangers... I should be set for the year....
A. 'Wy.man'

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#37 Post by D B i r d » January 26th, 2018, 1:05 pm

I just ordered some Wagyu and some dry aged NY cuts. I had a shipping question and talked to Bryan. He could not have been nicer or more helpful!

Thanks for the offer!
Dan

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#38 Post by bob poirier » January 26th, 2018, 1:33 pm

In for the Wagyu Pave and some NY's. My family is addicted to the wagyu sliders, was hoping to add some to the order but can't find them??

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#39 Post by c fu » January 26th, 2018, 1:35 pm

Anton D wrote:
c fu wrote:
Anton D wrote:
They are delectable.

We sous vide then seared last year, cooked to 128 degrees. Mmmmmmm.

I couldn't swing the big balla cut like the Fu master, but grabbed some 60 day, 28 day, and the wagyu in fours so we could have one couple join us for each.

You will not be sorry.

I had originally not grabbed the wagyu, then my wife told me I'd better!

First time, you will be thrilled.
Cost wise per pound it’s actually cheaper to do the whole thing.
You are bad evil, but in a good way.

How do you have yours processed, do you know about how much meat you end up with?

Now you got me thinking.
He said 10% loss at 40odd days.

I haven’t figured out what I want to do yet.

So right now he has a rack with a bunch of 7 bone aging. Once you order the store slaps a post it note on it and it ages for X more days and is reserved for you.

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#40 Post by gene keenan » January 26th, 2018, 2:15 pm

I have been waiting over 300 days for this.
Jerry loved well aged BV Private Reserve Georges De Latour

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#41 Post by Bryan Cottriel » January 26th, 2018, 3:00 pm

c fu wrote:
Anton D wrote:
Mark Y wrote:Alrighty i'm in.. first time ordering.. can't wait to try..
They are delectable.

We sous vide then seared last year, cooked to 128 degrees. Mmmmmmm.

I couldn't swing the big balla cut like the Fu master, but grabbed some 60 day, 28 day, and the wagyu in fours so we could have one couple join us for each.

You will not be sorry.

I had originally not grabbed the wagyu, then my wife told me I'd better!

First time, you will be thrilled.
Cost wise per pound it’s actually cheaper to do the whole thing.
What is the price per pound? Do you cut it up and vacuum seal yourself or does Bryan do it for you?

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#42 Post by c fu » January 26th, 2018, 3:15 pm

Bryan Cottriel wrote:
c fu wrote:
Cost wise per pound it’s actually cheaper to do the whole thing.
What is the price per pound? Do you cut it up and vacuum seal yourself or does Bryan do it for you?
should be about $27/lb. He will cut it up however you want to cut it. I can ask for 7 Jorge cuts and it'll be cheaper than buying 7 separately!
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#43 Post by Bryan Cottriel » January 26th, 2018, 3:25 pm

c fu wrote:
Bryan Cottriel wrote:
c fu wrote:
Cost wise per pound it’s actually cheaper to do the whole thing.
What is the price per pound? Do you cut it up and vacuum seal yourself or does Bryan do it for you?
should be about $27/lb. He will cut it up however you want to cut it. I can ask for 7 Jorge cuts and it'll be cheaper than buying 7 separately!

Thanks Charlie! Now I need to convince the wifey!

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#44 Post by hamiltoncd » January 26th, 2018, 3:28 pm

In. Will see what all the fuss is about.
Cant wait to compare the ages.
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#45 Post by Mike Evans » January 26th, 2018, 3:37 pm

c fu wrote:
Bryan Cottriel wrote:
c fu wrote:
Cost wise per pound it’s actually cheaper to do the whole thing.
What is the price per pound? Do you cut it up and vacuum seal yourself or does Bryan do it for you?
should be about $27/lb. He will cut it up however you want to cut it. I can ask for 7 Jorge cuts and it'll be cheaper than buying 7 separately!
Except Jorge cuts are from the chuck end and the whole thing only has one chuck end, so you will have diminishing proportions of spinalis as you move toward the loin end. neener

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#46 Post by Charlie Carnes » January 26th, 2018, 3:42 pm

Wow, some great deals indeed. Got some BDAY steakes. I am excited!
So shines a good deed in a weary world!

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#47 Post by Chris Seiber » January 26th, 2018, 4:01 pm

Way in for this one.

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#48 Post by Ken Strauss » January 26th, 2018, 4:40 pm

Love Flannery Beef!
Trying the 109. Charlie influenced.
Some pave cut new yorks and always a custom burger blend.
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#49 Post by Chuck Anderson » January 26th, 2018, 4:52 pm

I crumbled for the primal, got hooked by (but not in) the rib.

BDay resistance really is futile, it seems.

And hey, why not eight more pounds of burger meat while we're at it.

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#50 Post by kevanmah » January 26th, 2018, 4:54 pm

Purchased 6 Pave cuts! Super excited to try these out.

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