Well, everyone convinced me on the pork cap
Iāve kept countless Flannery steaks in my garage freezer for lengthy periods of time. All have tasted perfect.
The first order I placed, the first one I looked for. Tried to add ground beef but was DENIED! Only pork rib caps (since Iām the one that forced Katie to add them this year!) and NY Strips 
Also, on the freezer - we only eat steaks or ground beef maybe once a week, at MOST, so I always have a bunch of Flannery in the freezer, never an issue, ever.
Long story short - weāre fans of freezing dry aged steaks! Theory behind it is that the whole freezing/thawing process has the potential to effect the texture of the steak (as water molecules expand/contract). With so much moisture having been removed during the dry aging process, you really donāt have that textural issue.
Then on the flip side, I donāt think you want to keep a dry aged steak in a fridge for as long as you could an unaged steak. So if you donāt think youāll use the steak within 5 or so days of receiving, just throw into freezer. Best way to thaw is to move into fridge the day/night before, so you have a nice slow thaw.
-katie
Yeah, I view my garage freezer as my āFlannery Cellar.ā Just like itās nice to have good wine on hand to drink, itās always nice to be able to pull out a world-class steak.
Insiderās secret - Dad and I have a hanger sale planned for March ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
-katie
9 Likes
In for a couple of pork caps to try them as well as a few burger packs. BTW, if you guys like chili and havenāt used the Flannery ground beef then you are missing out.
Flannery hanger is like the pizza of meat. Itās the worldās biggest crowd-pleaser and thereās no limit to how much of it I can eat.
Order in to stock up my freezer! Excited to try out the pork caps! Thanks Bryan and Katie! ![[thankyou.gif]](/uploads/db3686/original/2X/d/df165fe9c1593d19166ae7e1ffe5e272089cc07b.gif "thankyou"){kind=small}
Does anyone think the pork cap would be suitable for smoking? Iām happy to roast it, but Iām curious.
In for way too much. I can also confirm no issues whatsoever with long-term freezing. I donāt know what Bryan and Katie recommend, but we have had no issues even at 2+ years.
Lol officially, we usually say about 6months. Unofficially, Iāve pulled stuff out of my freezer thatās definitely been lurking in there for 2-3yrs, same for Dad. As long as the cryovac seal is tight (no ice crystals inside bag) you are totally good to go.
-katie
Iām so happy to see the pork caps on sale. An awesome deal on a ridiculous cut
In! Trying the steaks for the first time. Canāt believe these are vegan friendly!
Pork cap?!?! Order placed.
Popped on the pork cap ![[snort.gif]](/uploads/db3686/original/2X/b/bdc3944606213c4dca6c1169cf0a166c8bc4f8c9.gif "snort.gif"){kind=small}
and some CA reserve NYS. Canāt believe Iām shipping beef to Oklahoma, where local beef is plentiful. Not much dry aged around though, so Iām in!
Iām in Texas. People always look at me funny when I tell them I buy my steaks mail order from CA. Then they take a bite and understand.
Pork Medallion Sold Out?? I am having issues checking out.
Heck ya. Now Iām pumped.
Ordered pork cap and NYS. However, I forgot to put in the BD code. Can this be fixed?
Edit: I sent an e-mail with the order #.