Thank you for an incredible BD17! Morgan Ranch American Wagyu Beef

BerserkerDay 17 Forum (January 30, 2026)
21

For what it’s worth, this is my favorite item Morgan Ranch sells. Damn thing is never on sale, but hand-cutting my own Flintstone-sizes ribeyes and serving them family style is the best… and comes out way ahead at $30/lb.

10lb standing rib roast (no idea why the link says “sliced beef steaks,” unless they knew my strategy!) and yes, I bought one today!

Id totally jump on the bandwagon and buy tongue :slight_smile:

22

Christmas would not be the same without the standing rib roast, hmmm tongue.

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23

My favorite cuts are picahna and tri tip, although the flat iron is very nice too!

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24

How long are these good in the freezer? Just trying to decide which to order!

25

We say good in the freezer for 6 months, but in reality, I have older steaks in my freezer.

26

Thanks! Went with The Ranch Hand’s Feast! No rush on shipping at all. Didn’t see a place in the order to note that.

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27

Thank you! I have your order marked for no rush. We appreciate it!

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28

In for both options, and no rush on delivery. Good luck on BD and thanks for the great offer. Looking forward to it despite the harsh MN weather, we’ll cook these when they get here.

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29

I have you down for no rush.
And I applaud your grilling in this weather! I will be making stews and roasts until April!

30

Ordered a classic. Hooray meats!

31

In for the Classic. No rush at all. And I can vouch that they’re good in the freezer for a year at least.

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32

Order in. Everytime. Without fail haha.

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33

I added flat irons to my order.
Never made these - any advice?
Dry brine?

34

Flat Irons -
I grew up thinking these were bottom of the barrel. I was wrong.
Tender, flavorful, easy.
We package them for a “restaurant pack”, a little over 1 lb. each. There is frequently a tough band of connective tissue that runs through the steak. When you thaw it to prepare, you’ll want to find that and remove that connective tissue. I end up with 2 steaks or use it for stir fry. I am confident in raising and selling beef, but this group are pros at preparation. Visit the Steak Porn thread for cooking suggestions. For me, a Flat Iron is thin enough that I don’t take the time to dry brine. I thaw, clean it up and throw it on the grill or in the pan.
Enjoy and let me know how you prepare them!

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35

Season lightly about an hour before, cook direct over coals, slice against the grain. Can also sear in a skillet. Couple of things to watch -

  • don’t over season, as it’s a fairly thin steak, somewhere between a skirt and a flank in terms of thickness
  • If grilling, go easy on dried herbs, as you’ll cook direct and too many herbs = a lot of char
  • Cut against the grain. It is a super-tender piece of meat!

Here’s a link to some pics, if you’re interested → https://www.instagram.com/p/DUHB8GOkr8P/?igsh=NnRjZTlwenlnYW5o

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36

The Morgan Ranch Flat Iron cuts are one of my favorites. :1st_place_medal:

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37

Got the Classic and added a flank. Noted shipping for March because I’m going away much of February. Doing a little tenderloin tip kabobs tonight to celebrate a nice early BerserkerDay. :grin:

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38

I shoulda added those Nola, good call.

39

Ranchers Hand was a must. Sets up Spring to be lovely.

40

Thanks Rich!

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