Another Flannery PSA

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Elliot Steele · #1 Post by **Elliot Steele** » June 29th, 2019, 10:53 am

Jorges, ribeyes, skirt steaks and hangars are on sale. Not sure if I missed anything else

#2 Post by **Anton D** » June 29th, 2019, 1:13 pm

Thank you!

The "rich" and "adventurous" burgers are on sale, as well, a total delicious bargain. We recently had the "adventurous" blend and it is FLAVORFUL!!!!

We grabbed 4 of those gorgeous Jorge cuts!

June 29th, 2019, 1:41 pm

I've been buying from him for more than 10 years now and I don't believe I've ever ordered the skirt. I think this is a sign.

#4 Post by **Frank Z** » June 29th, 2019, 2:28 pm

YES! Thanks for the heads up! I did grab a lot of hangars during the last sale but I just placed my order for 4 Jorges! Perfect for sharing and really impressive centerpiece at the dinner table!

#5 Post by **Scott Brunson** » June 29th, 2019, 3:35 pm

Payday was yesterday--this could get ugly.

#6 Post by **AlexS** » June 29th, 2019, 4:53 pm

Chris S p i k e s wrote: ↑June 29th, 2019, 1:41 pm I've been buying from him for more than 10 years now and I don't believe I've ever ordered the skirt. I think this is a sign.

The skirt steak is AWESOME - easily the best skirt I've ever had and I like me some skirt steak.

#7 Post by **Brian Tuite** » June 29th, 2019, 6:22 pm

Scott Brunson wrote: ↑June 29th, 2019, 3:35 pm Payday was yesterday--this could get ugly.

Heh heh heh.

Have an offline coming up soon.

2 Jorge
2 12oz Rib Eyes
2 16oz Rib Etes
2 24oz Rib Eyes
3 Hangers
1 Burger Blend

Forgot about the skirts. Dang.

#8 Post by **Alan Eden** » June 29th, 2019, 11:05 pm

How do you cook hangers or skirt without them still being fairly chewy or is that just the way they are

#9 Post by **Bdklein** » June 30th, 2019, 1:15 am

Alan Eden wrote: ↑June 29th, 2019, 11:05 pm How do you cook hangers or skirt without them still being fairly chewy or is that just the way they are

I don’t find good skirt steak chewy . I do find good hangar steak a bit chewy .

IMO you need to marinate skirt steak for at least 12 hours. I use the following 4 items and it tastes great:

1. Peter Luger Steak Sauce
2. Soy Vey Island Teriyaki
3. Chopped Garlic
4. A little orange juice

And cut it against the grain. And then in small pieces .

#10 Post by **Brian Tuite** » June 30th, 2019, 6:21 am

Alan Eden wrote: ↑June 29th, 2019, 11:05 pm How do you cook hangers or skirt without them still being fairly chewy or is that just the way they are

Hangers are only chewy when they are overcooked.

Skirt, directly on hot lump charcoal for about 1-1/2 min per side.

*Always cut against the grain.

#11 Post by **adam landa** » June 30th, 2019, 2:18 pm

Ordered hangers last time, but had to pick up a few more plus a first time purchase of rich burger blend.

Hunter Fuzzell · #12 Post by **Hunter Fuzzell** » June 30th, 2019, 3:50 pm

Where did you guys see the sale? I can’t find it on their site.

#13 Post by **Scott Brunson** » June 30th, 2019, 3:56 pm

Hunter Fuzzell wrote: ↑June 30th, 2019, 3:50 pm Where did you guys see the sale? I can’t find it on their site.

The sale price shows up when you peruse the cuts listed above.

Hunter Fuzzell · #14 Post by **Hunter Fuzzell** » June 30th, 2019, 4:37 pm

Thank you!

June 30th, 2019, 6:45 pm

For ribeyes, I think it was only the California that was on sale.

#16 Post by **Alan Eden** » June 30th, 2019, 7:14 pm

In for some big ribeye's my first Flannery steak purchase after trying the burgers a few times, topped up on burgers as well

#17 Post by **Brian Tuite** » June 30th, 2019, 7:24 pm

Barry L i p t o n wrote: ↑June 30th, 2019, 6:45 pm For ribeyes, I think it was only the California that was on sale.

Jorge is Ca Reserve as well.

#18 Post by **Scott Watkins** » June 30th, 2019, 9:46 pm

Thanks Elliot!

ryancurry · #19 Post by **ryancurry** » July 1st, 2019, 7:31 am

Alan Eden wrote: ↑June 29th, 2019, 11:05 pm How do you cook hangers or skirt without them still being fairly chewy or is that just the way they are

Just cook to med rare and cut it against the grain. The grain changes direction throughout the piece of meat, so it isn't super straight forward. Its chewy if rare and chewy if cut along the grain.

#20 Post by **Andrew W.** » July 1st, 2019, 12:26 pm

10 Jorges, a few hangers and a couple pork steaks ordered!

#21 Post by **Michael Sopher** » July 1st, 2019, 2:21 pm

When does the sale last until? July 4?

#22 Post by **Andrew Kotowski** » July 3rd, 2019, 3:02 am

ryancurry wrote: ↑July 1st, 2019, 7:31 am
Alan Eden wrote: ↑June 29th, 2019, 11:05 pm How do you cook hangers or skirt without them still being fairly chewy or is that just the way they are
Just cook to med rare and cut it against the grain. The grain changes direction throughout the piece of meat, so it isn't super straight forward. Its chewy if rare and chewy if cut along the grain.

This.

#23 Post by **Brian Tuite** » July 3rd, 2019, 5:40 am

My order arrived yesterday and they dropped a couple of pounds of sausages in the box. Nice touch Katie! Hot Beer Sausage and Hot Italian Sausage. Nice to know they are once again making sausages.

#24 Post by **Chris Blum** » July 5th, 2019, 10:37 am

Heads up on the”Adventurous” blend... the aged trimmings really push the envelop on the funk. It really is for more adventurous palates if you are trying to serve a crowd

Adam G · #25 Post by **Adam G** » July 5th, 2019, 1:15 pm

Ugh...was working on an order with a coworker and then the sale ended! Boo!
I guess I'll have to wait until next time the Jorges go on sale. The July adventurous burger blend is right up my alley.

Adam G · #26 Post by **Adam G** » July 10th, 2019, 10:04 pm

Adam G wrote: ↑July 5th, 2019, 1:15 pm Ugh...was working on an order with a coworker and then the sale ended! Boo!
I guess I'll have to wait until next time the Jorges go on sale. The July adventurous burger blend is right up my alley.

Or I emailed Katie and she's stupendously awesome and gave me and my colleague the sale pricing after the fact. Not that it's news how excellent the Flannerys are.

#27 Post by **Andrew W.** » July 11th, 2019, 12:03 pm

Delivery day!

10 Jorges should last me a month or two... These hangers are giant this time, and my first experiment with their pork...

#28 Post by **Scott Brunson** » July 11th, 2019, 1:45 pm

Andrew W. wrote: ↑July 11th, 2019, 12:03 pm Delivery day!

10 Jorges should last me a month or two... These hangers are giant this time, and my first experiment with their pork...

Beats Beyond Meat and Impossible Burger for me!

We had a 16oz Calif strip on Tue—one of the best yet.

#29 Post by **Andrew Kotowski** » July 11th, 2019, 2:10 pm

Andrew W. wrote: ↑July 11th, 2019, 12:03 pm Delivery day!

10 Jorges should last me a month or two... These hangers are giant this time, and my first experiment with their pork...

That awkward moment when you see somebody else post a Flannery haul and you realize... DAMNIT I SHOULD HAVE BEEN PAYING ATTENTION.

#30 Post by **Anton D** » July 11th, 2019, 2:20 pm

Chris Blum wrote: ↑July 5th, 2019, 10:37 am Heads up on the”Adventurous” blend... the aged trimmings really push the envelop on the funk. It really is for more adventurous palates if you are trying to serve a crowd

They have been very popular with our visitors. I agree about the 'adventure' part.

Deeeelish!

#31 Post by **Brian Tuite** » July 11th, 2019, 3:47 pm

Anton D wrote: ↑July 11th, 2019, 2:20 pm
Chris Blum wrote: ↑July 5th, 2019, 10:37 am Heads up on the”Adventurous” blend... the aged trimmings really push the envelop on the funk. It really is for more adventurous palates if you are trying to serve a crowd
They have been very popular with our visitors. I agree about the 'adventure' part.

Deeeelish!

Everyone who’s had our dry aged ends blends have loved them. I’ve heard “Best burger I’ve ever had” more than once.

Dave Sankaran · #32 Post by **Dave Sankaran** » July 11th, 2019, 4:59 pm

10 Jorge's posted in a pic above...wow!

And I thought our July 4 shipment was big (6 Jorge's, 3 other ribeyes of various sizes and some sirloin tails that they threw in because, well, because they are awesome folk):

Getting ready for their time on the grill:

July 4th dinner for 7 with corn and potatoes:

#33 Post by **Andrew W.** » July 20th, 2019, 7:47 pm

As if I need more... Anyone with the inside scoop on what the sale is starting Monday??? (Per Flannery Instagram)

#34 Post by **alan weinberg** » July 22nd, 2019, 7:34 am

what is the sale? Didn’t see on website.

#35 Post by **Michael Sopher** » July 22nd, 2019, 7:38 am

alan weinberg wrote: ↑July 22nd, 2019, 7:34 am what is the sale? Didn’t see on website.

Per the Instagram/Facebook notice; look for it at 12PM. Not sure what time zone.

Elliot Steele · #36 Post by **Elliot Steele** » July 22nd, 2019, 12:23 pm

Just went in for a nice sampling. I'm very excited to try that porterhouse!

#37 Post by **Frank Z** » July 22nd, 2019, 12:37 pm

In for 65-day Porterhouse & Kansas City Strip set, some of the 50-day ribsteak, and 1 of the 75 day ribeye steak. Super excited for these extended aged cuts (and for the Porterhouse in general)!

#38 Post by **Michael Sopher** » July 22nd, 2019, 12:39 pm

alan weinberg wrote: ↑July 22nd, 2019, 7:34 am what is the sale? Didn’t see on website.

A bunch of ultra aged stuff at 25% off and California Reserve NYs at 25% off. All shows in the California Reserve section.

#39 Post by **Betty C** » July 22nd, 2019, 1:01 pm

In for one each of the 50-day and 75-day ribeyes.

Dave Sankaran · #40 Post by **Dave Sankaran** » July 22nd, 2019, 1:30 pm

I cooked the first of the "short loin tail" that they threw in with my last shipment...

I was blown away by this beef. As tender as any filet and among the most beefy, dry-aged flavor pieces of beef I've ever had.

Will be getting more of this.

Anyone else tried this cut?

#41 Post by **Troy Stark** » July 22nd, 2019, 2:33 pm

Not sure we've ever had beef aged this long and really hoping we like it, but we decided to get 2x the 50 day 16oz ribeyes and 1x the 75 day 12 oz ribeye. Also decided to try one of their standard "Midwestern" 16oz ribeyes. Needless to say, we like ribeyes!

#42 Post by **Michael Sopher** » July 22nd, 2019, 2:51 pm

A few years back they did some extra aged stuff for BD sales. I remember liking a little extra age, (maybe 45 day) but finding the lotta extra age (maybe 60 day) too funky for my taste. YMMV

#43 Post by **Troy Stark** » July 22nd, 2019, 3:01 pm

Yeah, I hear you. I think we've had 30 day aged stuff and enjoyed it. I went for the 75 day aged because the description of the rib section from which it was cut made it sound like it wouldn't "taste aged" due to the full bone and fat being left intact. We'll see!

#44 Post by **Betty C** » July 22nd, 2019, 3:22 pm

Dave Sankaran wrote: ↑July 22nd, 2019, 1:30 pm I cooked the first of the "short loin tail" that they threw in with my last shipment...

I was blown away by this beef. As tender as any filet and among the most beefy, dry-aged flavor pieces of beef I've ever had.

Will be getting more of this.

Anyone else tried this cut?

It's my favorite steak, and every guest I've served it to has loved it. It beat a Flannery wagyu strip & CA Reserve ribeye in a tasting I hosted.

I have no idea why I never see anyone else rave about it here, but that's more for me!

Brian Gilp · #45 Post by **Brian Gilp** » July 22nd, 2019, 3:37 pm

Betty C wrote: ↑July 22nd, 2019, 3:22 pm
Dave Sankaran wrote: ↑July 22nd, 2019, 1:30 pm I cooked the first of the "short loin tail" that they threw in with my last shipment...

I was blown away by this beef. As tender as any filet and among the most beefy, dry-aged flavor pieces of beef I've ever had.

Will be getting more of this.

Anyone else tried this cut?
It's my favorite steak, and every guest I've served it to has loved it. It beat a Flannery wagyu strip & CA Reserve ribeye in a tasting I hosted.

I have no idea why I never see anyone else rave about it here, but that's more for me!

Love ‘em. Add some in every order that they are available. Nothing against the ribeyes and strips but my favorites may be the hangers, the short loin tail, and hamburger.

#46 Post by **Scott Watkins** » July 22nd, 2019, 6:11 pm

Betty C wrote: ↑July 22nd, 2019, 3:22 pm
Dave Sankaran wrote: ↑July 22nd, 2019, 1:30 pm I cooked the first of the "short loin tail" that they threw in with my last shipment...

I was blown away by this beef. As tender as any filet and among the most beefy, dry-aged flavor pieces of beef I've ever had.

Will be getting more of this.

Anyone else tried this cut?
It's my favorite steak, and every guest I've served it to has loved it. It beat a Flannery wagyu strip & CA Reserve ribeye in a tasting I hosted.

I have no idea why I never see anyone else rave about it here, but that's more for me!

Yes it was a great marketing move, had to order a dozen more after tasting one of those

#47 Post by **Scott Brunson** » July 22nd, 2019, 7:26 pm

Scott Watkins wrote: ↑July 22nd, 2019, 6:11 pm
Yes it was a great marketing move, had to order a dozen more after tasting one of those

The real brilliance is getting you to post so I will order some...

The timing of this sale is perfect; my father turns 85 this week.

#48 Post by **Anton D** » July 22nd, 2019, 9:28 pm

Ack! I can’t find the 75 day!!!

July 23rd, 2019, 4:37 pm

Anton D wrote: ↑July 22nd, 2019, 9:28 pm Ack! I can’t find the 75 day!!!

Maybe sold out with such a limited supply?

I was disappointed that we were limited to only 2 steaks each because I would have loaded up just for the novelty. The porterhouses don't appeal to me because we don't like filet. And, I'm not that enthused with the bone in ribeyes just because I don't think the bone adds anything. But, I went ahead and got a dozen of those to bring my proportional shipping costs down.

#50 Post by **Mich@el Ch@ng** » July 23rd, 2019, 6:57 pm

I just picked up some nys; 28 day is my favorite. I haven’t been a huge fan of the shortloin tail.