Flannery Beef - 30% Off Ribeyes & New Yorks, & 30% off Special 60-Day Dry Aged Ribeyes

[ybarselah]

@Dan.Gord0n

Bryan - how long do you think the steaks can keep frozen (and still sealed as delivered)?

i’m curious myself for the official answer, but i forgot about one in my freezer for months (6??) and it was perfect.

[cjsavino]

@Dan.Gord0n

Bryan - how long do you think the steaks can keep frozen (and still sealed as delivered)?

I have had ones frozen for 4-5 months with no issues at all. Bryan talked about it earlier in the thread, dry aged, less moisture, less issues with freezing.

[David_Glasser]

Wow, having heard so much about Bryan’s Bodacious Beef, this offer is just irresistible. Love me sum rib-eyes… Just hope the snow has melted enough for me to get to the grill when they arrive next week.

[andy_velebil]

@David Glasser

Wow, having heard so much about Bryan’s Bodacious Beef, this offer is just irresistible. Love me sum rib-eyes… Just hope the snow has melted enough for me to get to the grill when they arrive next week.

You can schedule shipping. I know they are busy with all our orders and I need to eat down some current Flannery in the freezer so I scheduled mine for 2 1/2 weeks out from now.

[rjquillin]

Did the 60 day sell out?
Can’t seem to order…

[edit]
ahhh, SO

PM sent

[Steve_Brickley]

Bryan, love the meat locker photo on top. You have any more?

[Mike_Evans]

@Dan.Gord0n

Bryan - how long do you think the steaks can keep frozen (and still sealed as delivered)?

I recently cooked a mismatched ribeye (so on the small side) that’s been in my freezer since May 2014 in its original packaging with no noticeable loss of quality. So at least 18 months isn’t a problem.

[andy_velebil]

@Mike Evans

@Dan.Gord0n

Bryan - how long do you think the steaks can keep frozen (and still sealed as delivered)?

I recently cooked a mismatched ribeye (so on the small side) that’s been in my freezer since May 2014 in its original packaging with no noticeable loss of quality. So at least 18 months isn’t a problem.

In my calls to Bryan and Katie (I prefer to order over the phone) I’ve learned a lot about good beef and storage. And by that I mean most of what I’ve learned over the years isn’t exactly correct when it comes to good quality dry aged beef. If you ever get the time and don’t feel like ordering via website, worth calling and chatting with them for a few minutes. And they are super nice folks too

[robert_creth]

Just finished a ribeye and a filet with a Turley Zin. Great stuff!

[Glenn_L_e_v_i_n_e]

Grilling instructions for the 60-day need to be posted.

[Gerard_S]

Bryan- first off- I grew up on a cattle ranch, so I appreciate your response above.

Secondly- if I wanted to order a larger steak,I.e. a roast of the ribeye with the berserker discount, is that an option?

Thanks

G

[alan_weinberg]

didn’t need any but how could I pass this up?! Ordered a bunch. Love, love,
love the product and Bryan and Katie are the best.
alan

[Steve_Brickley]

Okay, I am going to offer my 60 day aged ribeyes on Commerce Corner. You can buy my allocation.

[Jboonsook]

Last of the credit card carnage

[Adam_G]

Next year…next year. Spent too much and something had to give

[Jay_Carroll]

I have never had problems with Bryan’s steaks- even having them in the freezer for 9-12 months. They really are fantastic. I always get the 24 ouncers- plenty for 2.

[cjsavino]

@Jay Carroll

I have never had problems with Bryan’s steaks- even having them in the freezer for 9-12 months. They really are fantastic. I always get the 24 ouncers- plenty for 2.

What I really like about the 20 and 24 ouncers, is that to me they are easier to cook than a thinner cut 12-14 ounce. Seared and then in the hot oven to 122-125 deg. and I am all set, less chance to over cook.

[David_K_o_l_i_n]

The 60 days I received today look incredible.

[S_Williams]

Very interested in trying these. We get all our beef locally already – we are in cattle country and usually invest in a whole half every couple years – so I’m interested in comparing these aged cuts to the fresh, grass-fed we use now.

[Robert_Pollard-Smith]