Flannery Boneless Ribeye CA Reserve 30% off

[Mike_Evans]

Mine arrived today, and the 20oz ribeyes look stunningly good. One question on the mismatched ribeyes: do they usually have much of the cap? Both that I got have almost no cap, but are otherwise beautiful. The missing cap may be why they are mismatched, but since that is my favorite part of the entire cow and my first order, I want to see if this is how they normally arrive. I’m not complaining, just looking for guidance for future orders. And it might be possible to include a request in the order comments for mismatched with caps if they are available.

Regardless, I’m looking forward to grilling one of the mismatched ribeyes tomorrow night, and even more excited about trying one of the 20oz CA Reserves soon.

[CFu]

@Mike Evans

Mine arrived today, and the 20oz ribeyes look stunningly good. One question on the mismatched ribeyes: do they usually have much of the cap? Both that I got have almost no cap, but are otherwise beautiful. The missing cap may be why they are mismatched, but since that is my favorite part of the entire cow and my first order, I want to see if this is how they normally arrive. I’m not complaining, just looking for guidance for future orders. And it might be possible to include a request in the order comments for mismatched with caps if they are available.

Regardless, I’m looking forward to grilling one of the mismatched ribeyes tomorrow night, and even more excited about trying one of the 20oz CA Reserves soon.

might have less cap. If you want a heavy cap rib eye, get the Jorges Cut. That thing has a HUGE cap.

[Mike_Evans]

@Peter Hirsch

re: freezing. I always do it. For steaks properly vacuum-packed, I notice no difference for at least 3 months and maybe as long as 6 months.

If you don’t freeze steaks, how do you order a loin and break them down yourself? Eat 10-15lbs of steak every time you place an order?

I like the idea, above, of putting the steaks in the vacu-bags and then putting them in the freezer to harden up before vacu-sealing. Interesting approach. Not sure the little bit of juice that comes out of the steaks when you just go ahead and vacu-seal them matters, really not any more than what you wipe away before putting them in the bags anyway. But absolutely worth a try if for nothing else than the fun of experimentation.

The theory, at least, is that there will be more juice lost when freezing because ice crystals created while it freezes pierce the walls of the cells that hold the fluid, releasing juice. By freezing before squeezing, my goal is to avoid additional trauma to minimize the juice loss.

Taking the theory to its logical conclusion, the ideal way to do it would be to freeze the steaks in liquid nitrogen, since the faster it freezes, the smaller the ice crystals and the lesser the damage to the frozen meat. But I don’t want to waste the few favors I’m owed by chefs I know on access to liquid nitrogen to get a minimal, and possibly imperceptible, improvement in frozen meat.

The freeze before squeezing approach seems to work, but I’ve never experimented with doing two steaks though, one sealed before freezing and one sealed after freezing and comparing them after they thaw. So please post the results of your experiments. I’m curious to see if you notice any difference.

[Mike_Evans]

@Charlie Fu

might have less cap. If you want a heavy cap rib eye, get the Jorges Cut. That thing has a HUGE cap.

Thanks!

[Peter_Hirsch]

Mike. 2 things. 1) I will absolutely try the experiment the next time I place a ‘Bryan’ order, looks like fun. 2) Bryan used to sell a product (maybe he still does) called the Rib Cap Roll. Looked like a tied roast, was made from the entirety of the rib cap, cut away from a ribeye loin, and then ‘rolled up’ and tied. So looks like a roast and eats like the cap of a ribeye.

[CFu]

@Peter Hirsch

Mike. 2 things. 1) I will absolutely try the experiment the next time I place a ‘Bryan’ order, looks like fun. 2) Bryan used to sell a product (maybe he still does) called the Rib Cap Roll. Looked like a tied roast, was made from the entirety of the rib cap, cut away from a ribeye loin, and then ‘rolled up’ and tied. So looks like a roast and eats like the cap of a ribeye.

Still does

[Peter_Hirsch]

Love that Rub Cap Roll. Gonna shoot in a bunch with my next order. Strip loin and lots of rib cap rolls, that’s how I’m gonna roll!!

[Diane_Kessler]

I never found the rib cap on the website. I call him when I order it. My ribeyes arrive today!

[Michael_Sopher]

@ Charlie - Is the 18 day hanger the normal hanger that is on the Midwestern slate or something else? I have long been a fan of the hangers… was very disappointed when he was out of them on Monday when I placed my ribeye order.

@Charlie Fu

threw one on the grill , delicious. One of the best rib eyes I’ve had in awhile. I forget how good his ribeyes are, haven’t gotten one in awhile!

But the 18 day dry aged hanger steaks are out of this world. It’s already a very strong earthy flavor but that dry aged just adds on this awesome nutty component.

[Michael_Sopher]

Saturday Night dinner for myself and a few friends

[John_Davis]

@Peter Hirsch

re: freezing. I always do it. For steaks properly vacuum-packed, I notice no difference for at least 3 months and maybe as long as 6 months.

If you don’t freeze steaks, how do you order a loin and break them down yourself? Eat 10-15lbs of steak every time you place an order?

I, too, freeze them and agree with Peter. And its a good question. How does one stock up on a good deal or large order without freezing?

JD

[Tim_Thomas]

@Michael Sopher

@ Charlie - Is the 18 day hanger the normal hanger that is on the Midwestern slate or something else? I have long been a fan of the hangers… was very disappointed when he was out of them on Monday when I placed my ribeye order.

I wondered that myself. In Dec 2012 Bryan did some dry age hangers that were terrific. I have inquired several times since but haven’t seen them again.

[CFu]

@Tim Thomas

@Michael Sopher

@ Charlie - Is the 18 day hanger the normal hanger that is on the Midwestern slate or something else? I have long been a fan of the hangers… was very disappointed when he was out of them on Monday when I placed my ribeye order.

I wondered that myself. In Dec 2012 Bryan did some dry age hangers that were terrific. I have inquired several times since but haven’t seen them again.

Different. The normal hangers aren’t dry aged. He periodically does some dry aged ones. He said in he next few weeks he’ll have some more.

[Michael_Sopher]

@Charlie Fu

@Tim Thomas

@Michael Sopher

@ Charlie - Is the 18 day hanger the normal hanger that is on the Midwestern slate or something else? I have long been a fan of the hangers… was very disappointed when he was out of them on Monday when I placed my ribeye order.

I wondered that myself. In Dec 2012 Bryan did some dry age hangers that were terrific. I have inquired several times since but haven’t seen them again.

Different. The normal hangers aren’t dry aged. He periodically does some dry aged ones. He said in he next few weeks he’ll have some more.

Thanks - I somehow found the product page for it on his newsfeed. Good to know they will be there again. Will have to keep my eyes peeled. Will be doing a July 4 order sometime soon anyway.

[C_R_a_s_k_i_n]

@Charlie Fu

@Tim Thomas

@Michael Sopher

@ Charlie - Is the 18 day hanger the normal hanger that is on the Midwestern slate or something else? I have long been a fan of the hangers… was very disappointed when he was out of them on Monday when I placed my ribeye order.

I wondered that myself. In Dec 2012 Bryan did some dry age hangers that were terrific. I have inquired several times since but haven’t seen them again.

Different. The normal hangers aren’t dry aged. He periodically does some dry aged ones. He said in he next few weeks he’ll have some more.

Do post.

[TimF]

@brianmcbrearty

turns out, even on sale, I can’t bring myself to 30 bucks a pound plus shipping for steak.

Apparently my wife falls into this camp as well. I let her know my steaks would be arriving today so she starts in with the nosey type questions. I asked her if I needed to get her permission to purchase groceries from now on. These steaks better deliver. We’ll she if she changes her tune…

[Robert_Pollard-Smith]

@TimF

@brianmcbrearty

turns out, even on sale, I can’t bring myself to 30 bucks a pound plus shipping for steak.

Apparently my wife falls into this camp as well. I let her know my steaks would be arriving today so she starts in with the nosey type questions. I asked her if I needed to get her permission to purchase groceries from now on. These steaks better deliver. We’ll she if she changes her tune…

Show her these, Tim…

For those that weren’t there, here are pics of the Flannery meats from Bearserkerest Day 3 in Jordan W’s back yard (all donated by Bryan, BTW )…

[Sc0tt_F_tzgerald]

These steaks look fantastic, but man…they are so much more per pound than Costco prime! Are they really all that and a bag of potato chips?

[Dan_Hammer]

@Michael Sopher

Saturday Night dinner for myself and a few friends

My steaks just arrived, and I want to cook them all.

[Chris_Freemott]

Are they really all that and a bag of potato chips? >

In a word - yes.