Order in!
I cooked a Flannery picanha last night I’ve had in the freezer at 2 houses now since fall of 24’.
When do we get more picanha’s for sale??? @bryan_flannery
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We’re using Sebia.o2 version this year- much improved! B
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I’m not touching that one with a 10” pole.
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Honestly, the hangers are my favorite steak. I would choose hanger, particularly Flannery, over any other cut. It’s meaty, flavorful, sometimes just a hint of game, almost no fat, no gristle, they are very easy to cook, and actually quite forgiving if you do overcook a touch, plus the slight irregularity in size means you typically get a bit that’s more done and a bit that’s less done, so something for everyone.. Hope you enjoy!
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I cooked a BD16 Tomahawk and some March of ‘25 Library Ribeyes this week to make room.
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I have some non-Flannery DINO ribs from Costco I need to smoke and make more room. Maybe next Sunday.
We have been clearing space in the freezer in anticipation of today.
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It’s as plane as the nose on your face.
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thanks Brian! Sebia
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Are you saying Marshall has moobs? 
That’s bait!!
Ok I’m done here.
Can’t even begin to describe how much my eyes lit up when I saw hanger steaks on sale! What a great offer. I got some dry aged ribeye last year and (still can’t decide if this is unfortunate or fortunate) found that my two year old daughter could take down a 12 ounce steak on her own. Champagne taste apparently
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Gonna need a bigger freezer
couldn’t agree more!
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Made my purchase.
In for hangers, ribeyes, filet tails and lamb loins.
Order in, these are delicious!
Order in, easy buy every year
I totally forgot about lamb so had to go back for some loins. Grand total of 48 lbs. 4oz if my math on
@bryan_flannery Managed to choose a different delivery date for my lamb order. Is there a way to get those combined with my first order?
absolutely - shoot us an email at sales@flannerybeef.com and we can take care of it!!
lol another benefit of us pushing back ship dates slightly is that is gives us time to help with any consolidation / changes to orders!!!
-katie
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