I have remorse I didn’t add a Pichana to my order.
I far prefer both hangers and ribeyes. Don’t think you missed out.
Nice, Michael.
My order got sidetracked as a result my fat fingers on my phone entering the wrong address, but Dana has been great at getting it righted.
20oz ribeye from the last order has been salted and sitting and waiting for tonight
[EDIT - hard to imagine a better steak than last night’s anywhere]
Come visit and I’ll cook you one.
Same thing I told Eric… come visit, bring wine or beer.
Open invite? be there in 30 mins! 
Paris? You’re fast.
Interesting; I prefer picahna to almost any cut of meat.
I fly on Fu’s private jet… all good
Big box o’ beef just arrived. Just had a Wagyu ribeye last night but tempted to have a hangar steak this weekend anyway.
The Rudds look really interesting - larger than I had imagined!
Hi Katie and/or Bryan,
Is the Beserker Sale over?
I just returned today from a trip, tried to order and got a “code not valid” message.
Hope I didn’t miss it!
Best wishes,
Jim
Got my BD order on Thursday. A few Porterhouse and Rudd. First timer with Flannery and ordering aged beef. We usually get our steaks at WF or Costco, New York Strip or Filet Mignon primarily.
Cooked up a Porterhouse last night. Quick sear, then sous vide with fresh herbs, olive oil and a bit of red wine. Pat dry, coat in salt/pepper/herb and sear again.
Incredibly tasty. A different flavor than I’m used to, almost sweet, like sweet cream butter. Incredibly tender.
We sous vide at 129F for 2-1/2 hours (2") but the steaks seemed more on the rare side than our typical steaks would be at that temp. Still incredible but wondering if this is typical of these steaks for some reason? Maybe try a degree or two higher next time?
The size and combination of cuts in the porterhouse was perfect for my wife and I to share. She prefers filet mignon while I lean towards NY strip so this gave us the best of both worlds.
Will be ordering more in the future. Thank you!
What’s the purpose of searing before sv?
I was thinking the same thing. The crust is toast after a 2hr SV.
Some say pre-searing allows the seared flavors to penetrate the meat during the cooking time. Not sure if this is true but this is how we do it. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Oh OK, I season the night before or morning of and leave the meat on a wire rack in the fridge all day.
Question for the Flannery gurus: I received mine and there’s more than I need for short term consumption. Do they stay well in the cryo for a week after receipt or should I freeze the extras?
Cryo for a week is fine. And no fear of freezing if the seal is intact. Cooked a ribeye this week that have been frozen for 6 months and there was no indication in the final product that it had been frozen