I love their ribeyes. 45 day for me. Both bone in and bone out. If that is your preferred cut, do it. Yeah Melissa has a point, but honestly stick with your “safe zone” and try the Flannery for comparison. That will convert you to the cult. Then slowly move away from your safe zone, trusting Flannery, and get other cuts.
I’ve never done the rib cap, but have had the ribeyes, strips, filets, lamb, porterhouse at all different ages and thickness cuts, and that was an epiphany. Follow my lead and get yourself into the ribcaps later.
Whatever you do…call and talk to Bryan F. (there are multiple Bryans there). Tell him what you like, what you don’t etc…He will give you something that wont disappoint.
Agree with Jeff to start on something that you can be familiar with as to have something for comparison purposes and then move on from there.
Freezer, at least 6 months. Being dry aged, a lot of the moisture is gone so you run into few problems with compromising the cellular walls during freezing.
I am STRONGLY against freezing most foods. I think they get a funny flavor with freezing. With Flannery 30 and 45 day meats, I’ve not experienced anything “off”, and I’d challenge anyone to blindly taste
“fresh” Flannery vs. frozen and pick it out reliably.
Defrost overnight in the fridge. A few friends I know defrost on the counter, more power to them, I’m a bit more paraniod food handling wise so defrost in the fridge. No problems.
I guess six months. Never stays around that long. I routinely will freeze upwards of 40 lbs and have seen no issues with any of the cuts that I buy. Having said that, I ate the veal porterhouses within a month of freezing.