Flannery Beef!

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Matthew King
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Re: Flannery Beef!

#51 Post by Matthew King » January 27th, 2019, 1:36 pm

Any thoughts on how freezing affects the quality of beef? I have a psychological block against it. TIA!

I must say I have had many “love at first sight” grass fed and grass raised beef In Uruguay and Argentina that rival the best corn raised beef in the US.

Had my first Flannery dry aged NY strip earlier this month at restaurant and really enjoyed the minerality.

I know some find NY strips a bit boring but I love the cut!
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Re: Flannery Beef!

#52 Post by c fu » January 27th, 2019, 1:40 pm

Matthew King wrote:
January 27th, 2019, 1:36 pm
Any thoughts on how freezing affects the quality of beef? I have a psychological block against it. TIA!

I must say I have had many “love at first sight” grass fed and grass raised beef In Uruguay and Argentina that rival the best corn raised beef in the US.

Had my first Flannery dry aged NY strip earlier this month at restaurant and really enjoyed the minerality.

I know some find NY strips a bit boring but I love the cut!
No issues. I freeze for 6+ months at a time.

Also grass fed beef in other countries taste way better than the ones here.
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Re: Flannery Beef!

#53 Post by AlexS » January 27th, 2019, 1:43 pm

c fu wrote:
January 27th, 2019, 1:40 pm
Matthew King wrote:
January 27th, 2019, 1:36 pm
Any thoughts on how freezing affects the quality of beef? I have a psychological block against it. TIA!

I must say I have had many “love at first sight” grass fed and grass raised beef In Uruguay and Argentina that rival the best corn raised beef in the US.

Had my first Flannery dry aged NY strip earlier this month at restaurant and really enjoyed the minerality.

I know some find NY strips a bit boring but I love the cut!
No issues. I freeze for 6+ months at a time.
Same.

I actually had a whole strip roast frozen for nearly a year, was kinda worried but it turned out incredible (albeit took like 24+ hours to thaw in the fridge).
s t e w @ r t

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Re: Flannery Beef!

#54 Post by Mike Evans » January 27th, 2019, 1:49 pm

I had a 60 day dry aged 16 oz ribeye last night that I bought exactly 3 years ago today on the 2016 BerserkerDay and which has been in the freezer since then, and I noticed no ill effects.

There have been similar discussions the past two years, and from last year's BD:
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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Re: Flannery Beef!

#55 Post by Brian Bohr » January 27th, 2019, 2:16 pm

Order in for a younger crowd and a NY/Wagyu
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Re: Flannery Beef!

#56 Post by Anton D » January 27th, 2019, 2:29 pm

AlexS wrote:
January 27th, 2019, 1:43 pm
c fu wrote:
January 27th, 2019, 1:40 pm
Matthew King wrote:
January 27th, 2019, 1:36 pm
Any thoughts on how freezing affects the quality of beef? I have a psychological block against it. TIA!

I must say I have had many “love at first sight” grass fed and grass raised beef In Uruguay and Argentina that rival the best corn raised beef in the US.

Had my first Flannery dry aged NY strip earlier this month at restaurant and really enjoyed the minerality.

I know some find NY strips a bit boring but I love the cut!
No issues. I freeze for 6+ months at a time.
Same.

I actually had a whole strip roast frozen for nearly a year, was kinda worried but it turned out incredible (albeit took like 24+ hours to thaw in the fridge).
+3, freezing is perfectly fine.

The thing that kills me about this year is that I didn't do like Charlie last year and buy that big-ass hunk of long aged multicut section. I was actually saving up to do it this year!

Thread drift: Over Thanksgiving, we had an unexpected surge in guests in the bay area and I figured I'd just stroll into Flannery's and get me a 7 rib roast. I called and they were very kind to me...but no store! Bryan was so nice, he actually dropped it off at my sister in law's house in Mill Valley. I was thrilled and told people at our gathering about what happened and my sister-in-law's mom told me she has shopped Flannery for years!

So, the quality of the meat and the people are first rate...and that 7 ribber may as well have been Wagyu, it was so tender.
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Re: Flannery Beef!

#57 Post by bryan flannery » January 27th, 2019, 3:17 pm

Anton D wrote:
January 27th, 2019, 2:29 pm
AlexS wrote:
January 27th, 2019, 1:43 pm
c fu wrote:
January 27th, 2019, 1:40 pm


No issues. I freeze for 6+ months at a time.
Same.

I actually had a whole strip roast frozen for nearly a year, was kinda worried but it turned out incredible (albeit took like 24+ hours to thaw in the fridge).
+3, freezing is perfectly fine.

The thing that kills me about this year is that I didn't do like Charlie last year and buy that big-ass hunk of long aged multicut section. I was actually saving up to do it this year!

Thread drift: Over Thanksgiving, we had an unexpected surge in guests in the bay area and I figured I'd just stroll into Flannery's and get me a 7 rib roast. I called and they were very kind to me...but no store! Bryan was so nice, he actually dropped it off at my sister in law's house in Mill Valley. I was thrilled and told people at our gathering about what happened and my sister-in-law's mom told me she has shopped Flannery for years!

So, the quality of the meat and the people are first rate...and that 7 ribber may as well have been Wagyu, it was so tender.
Late to the party but chiming in with what everyone else has said - no issues with freezing! Just make sure that anything you throw into the freezer has a tight vacuum seal. If it's popped or loose, you can repack with plastic wrap than foil, to make sure you have no air touching product while frozen.

Anton - sorry about the no pickup in Dec! We base a lot of pickup answers on who our current USDA inspector is. The inspectors are on site every single day, and they rotate every 3 months. Some inspectors are super chill, others more uptight. We've had issues with people swinging by and walking straight into our cutting/packing rooms (major no no for the USDA), so when we have a particularly strict inspector, we kind of tighten up on allowing people by. Sorry about that!!! But glad that Dad was able to come through!

-K

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Re: Flannery Beef!

#58 Post by hamiltoncd » January 27th, 2019, 3:38 pm

Got me again. Thanks!!
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Re: Flannery Beef!

#59 Post by Mich@el Ch@ng » January 27th, 2019, 4:16 pm

Made one of those wagyu paves tonight, amazing!

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Re: Flannery Beef!

#60 Post by Todd F r e n c h » January 27th, 2019, 4:29 pm

Mich@el Ch@ng wrote:
January 27th, 2019, 4:16 pm
Made one of those wagyu paves tonight, amazing!
Best piece of meat EVAR.

I love those more than any other animal-related product.
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Re: Flannery Beef!

#61 Post by Mich@el Ch@ng » January 27th, 2019, 4:38 pm

Yeah they are great.

They’re the pieces in the middle of this platter.
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Re: Flannery Beef!

#62 Post by P Turk » January 27th, 2019, 5:24 pm

I bit on the flight ... just have to try the wagyu.
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Re: Flannery Beef!

#63 Post by Matthew King » January 27th, 2019, 5:38 pm

Thanks to all for replies and pushing me over the edge. Ordered a few of the Wagyu faceoffs.
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Re: Flannery Beef!

#64 Post by Dave McIsaac » January 27th, 2019, 6:47 pm

Bryan

Having lots of log-in issues, and nothing coming through on my password email

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Re: Flannery Beef!

#65 Post by bryan flannery » January 27th, 2019, 7:07 pm

Dave McIsaac wrote:
January 27th, 2019, 6:47 pm
Bryan

Having lots of log-in issues, and nothing coming through on my password email
Sorry! we've got a gremlin in the password reset link, can't figure out how to fix it. pm me the email your account is under; I'll reset password for you!

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Re: Flannery Beef!

#66 Post by Dave McIsaac » January 27th, 2019, 7:18 pm

bryan flannery wrote:
January 27th, 2019, 7:07 pm
Dave McIsaac wrote:
January 27th, 2019, 6:47 pm
Bryan

Having lots of log-in issues, and nothing coming through on my password email
Sorry! we've got a gremlin in the password reset link, can't figure out how to fix it. pm me the email your account is under; I'll reset password for you!

-K
PM sent

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Re: Flannery Beef!

#67 Post by Cris Whetstone » January 27th, 2019, 7:46 pm

Screw all ya'll and your 'it freezes just fine' talk. Had to drop an order for that horizontal after reading all that. Wallet is feeling it. [swoon.gif]
Last edited by Cris Whetstone on January 27th, 2019, 9:42 pm, edited 1 time in total.
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Re: Flannery Beef!

#68 Post by c fu » January 27th, 2019, 9:05 pm

Matthew King wrote:
January 27th, 2019, 5:38 pm
Thanks to all for replies and pushing me over the edge. Ordered a few of the Wagyu faceoffs.
Won’t be disappointed my friend!
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Re: Flannery Beef!

#69 Post by NoriY » January 27th, 2019, 9:07 pm

Look forward to my first taste of Flannery beef. +1 on Patrick's suggestion for a ribeye deal flirtysmile
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Re: Flannery Beef!

#70 Post by CliftonD » January 27th, 2019, 9:21 pm

In for The Younger Crowd
D - o - n - g

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Re: Flannery Beef!

#71 Post by Adam G » January 27th, 2019, 10:13 pm

bryan flannery wrote:
January 27th, 2019, 12:07 pm

Oh man, believe me, I get it!! We pretty much never do sales on Porterhouse, and it's directly a result of using the Holstein Breed. The porterhouse comes from the Shortloin, which is the combination of the Filet and the New York. The smaller size of the primals on Holstein, which is awesome if you're comparing a Holstein New York to an Angus New York (at the same weight, the Holstein steak will be at least .25-.5 inch thicker), is a negative when dealing with the Porterhouse. On an Angus, you'll get about 4-5 Porterhouse steak before you start cutting T-Bones. On the Holstein, we're lucky if we get 3. The culprit is the filet - it tapers much more quickly on the Holstein; you have a much higher bone to meat ratio on the Holstein Shortloin than other breeds. The shortloins weight on average, about 20lbs, so let's say we get our usual 2@32oz porters, we still have 16lbs of that Shortloin to move, as either T-Bones or Bone-in New Yorks. Neither of those two cuts are nearly as popular as the Porterhouse, so if we had a rush on porters, we would end up with a ton of product that we would struggle to move.

That's why I've always held off on a Porterhouse sale... but if we all promise not to tell the rest of the internet, I could probably figure out how to do a 'Berserker Only' sale on Porterhouse later this year.... I'll ask Todd if that's possible
-Katie champagne.gif
This is super interesting. Thanks Katie!
I think all things considered I still prefer a rib to a loin.
What about some dry aged chuck? Get some flat irons and nice cuts of spinalis...
Or maybe that just means a killer sale on the Jorge cut?
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Re: Flannery Beef!

#72 Post by Barry L i p t o n » January 27th, 2019, 11:55 pm

Rib eye! Rib eye!

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Re: Flannery Beef!

#73 Post by Eric Sch » January 28th, 2019, 7:15 am

Thanks for participating once again! Picked up a Younger Crowd and threw in some Adventurous Burgers and Shortloin Tails from the Deals section for good measure.

I also tend to go for Ribeyes myself, but have been able to subsist on New Yorks for the last couple of years. First world problems, but I would also be in line for a Ribeye sale [thankyou.gif]
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Re: Flannery Beef!

#74 Post by Bryan Cottriel » January 28th, 2019, 8:41 pm

Such and easy purchase! Thanks Bryan & Katie!

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Re: Flannery Beef!

#75 Post by Kevin.Evans » January 29th, 2019, 1:14 pm

Looking forward to trying for the first time. There is nothing like a nicely aged steak. I normally by 1/2 cow here in Texas, which are great, but I'm looking for a more aged cut. Perfect time to try!!

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Re: Flannery Beef!

#76 Post by Mich@el Ch@ng » March 10th, 2019, 3:40 pm

Just for fun, pics of the 21 and 49 day steaks.
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Re: Flannery Beef!

#77 Post by Bruce Rudman » March 10th, 2019, 6:15 pm

Yum! Thanks for sharing.
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Re: Flannery Beef!

#78 Post by Mich@el Ch@ng » March 10th, 2019, 6:38 pm

The lighter ones are the 49

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Re: Flannery Beef!

#79 Post by Jay Miller » March 11th, 2019, 8:14 am

Mich@el Ch@ng wrote:
March 10th, 2019, 3:40 pm
Just for fun, pics of the 21 and 49 day steaks.
Coincidentally, I tried a 49 last week and have a 21 lined up for tonight. The 49 was at the far end of what I find enjoyable. I liked it in small quantities but couldn't finish the steak. The dogs went wild over it though. As soon as they got the first sniff they were jumping up and down and begging.
Ripe fruit isn't necessarily a flaw.

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Re: Flannery Beef!

#80 Post by Mich@el Ch@ng » March 11th, 2019, 8:26 am

How did you cook it?

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Re: Flannery Beef!

#81 Post by Jay Miller » March 11th, 2019, 11:12 am

Mich@el Ch@ng wrote:
March 11th, 2019, 8:26 am
How did you cook it?
Reverse sear, rare.
Ripe fruit isn't necessarily a flaw.

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Re: Flannery Beef!

#82 Post by Mich@el Ch@ng » March 11th, 2019, 11:29 am

Interesting, I cooked it sous vide and didn’t really notice any funk, it was nice and complex though.

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Re: Flannery Beef!

#83 Post by Dave Sankaran » April 11th, 2019, 2:16 pm

I just joined here and not too surprised to see folks here are fans of Bryan's Beef. But finding a thread with info/lessons from the man himself on dry aging et al...fantastic.

Hi Bryan and Katie, hope you have been well!

I'll be ordering again soon from the mountain place. Can't wait.

Now...about those porterhouses :-)

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