Flannery steaks and gr beef are our house meats.
$12.60/lb for dry aged gr beef is out of reach? I drove past a local market this afternoon and on their marquee they were advertising grass fed ground beef $9.99/lb. The difference between the two is literally night and day. Not even close.
::shrug::
Can someone talk about the differences between the standard 80/20, dry aged and kali secret blend? They all seem to be a mix of chuck and short rib, one being dry aged, and one being secret (maybe it has some other stuff in there too?). How do you use these three? I donāt see the purpose in steak blend, so will just leave that one out.
Personally, Iām partial to the dry aged blend. That has a great depth of flavor to anything I make with it from burgers to chili to sloppy Joeās to pasta sauce. I generally order 10 pounds at a time. Iāll mix in the Kali every once in a while. I forget to do that but itās is equally as good.
With either of them, I use them just the way I do when a dish call for ground beef. I just enjoy it more.
The Flannery Steak burger is amazing!
There are stores here selling ground beef for $12/lb and more ā¦
Does the dry aged blend run more lean as a result? more 90/10 vs 80/20? One thing Iāve been doing lately is making tons of premade kebabs and freezing them. The fat of 80/20 lends to nice juiciness.
Nope, plenty of fat. Besides juiciness is more from fat content than water weight anyhow. I prefer 75-25 when it comes to Flannery and used to use that as a guide when they allowed you custom blends. I would think they are now 70-30 but @bryan_flannery would have to answer that one.
In for six 10oz rib eyes, 4 pounds kali and 8 pounds dry aged blend. And lovely that one can schedule delivery a month from now, when I will have more freezer space.
When making a burger, the meat is indeed the star of the show, and a great burger can be a special occasion. When using ground beef as an ingredient in a meat sauce, chili, etc. I think you can easily lose the special nature of Flannery in the other ingredients.
Formerly, I was like you. Bought Flannery ground beef when he first started offering custom blends, then stopped just because it seemed a bit crazy for ground beef. Then, a few years ago, I did a small calculation on the marginal increase in cost per burger and told myself it was absurd to be skimping when I pretty much always pay up for quality with everything else, and usually the difference is a lot more. So, I went back to his ground beef, but only when I can add it on to another order so Iām not paying additional shipping. Family is very, very pleased, as am I. Those calculations make me feel a bit silly for ever taking a hiatus. An extra $5-7 for a huge upgrade in quality for a meal? And, the fact that we eat burgers about 6 times a year makes it even sillier. (We rarely need ground beef for any other purposes, FWIW.)
Agreed. We donāt really use ground beef much except for burgers, so I tend not to think of that.
This. We donāt make pasta sauce more than a few times a year, and having good-quality ground beef makes the meal so much better.
Interesting, ground beef is a staple in our household, we probably have it twice a week, but I prefer a much leaner grass fed ground beef (Usually 85/15 or 90/10) as itās more macro friendly. We mostly just have it with rice, although Iāll just eat a bowl of ground beef by itself on keto.
Brian, thanks for the prompt!
Shan, Brian is correct that the dry aged burgers are not too lean. We use ribeye and NY ends to impart the flavor and we leave the natural fat on them as well. For sure would be in the 20/22% fat range. In my world, 20-25% is ideal.
As for the difference between the Kali blend and the dry aged bled, the dry aged is a straight blend of the dry aged ends and chuck. The Kali also has dry age but at a slightly lesser % because there are other cuts of beef it in. Hope this answered your questions. B