Flannery special

Thought I should let you know about this.

I was watching an episode of the best thing I ever ate on Food Network, and Bobby Flay was talking about his favorite piece of beef, a rib cap, trussed and then cut into medallions that looked like filet mignon, but with the marbling of the rib cap, and appropriately dry aging.

I called Brian Flannery, and asked about this. Apparently, he does this routinely, so immediately ordered some. It is not cheap, $30 for an 8 oz portion, and $22 for a 6 oz portion. However, since I will be serving some very good wines with it, and it is a relatively small amount compared to the wine, it is a no brainer.

He’s been doing rib cap medallions for a few years now. Welcome to the club.

Anyone else notice the waygu has dropped off the site? The dry aged waygu rib cap was amazing.

Yes.

Never had the rib cap but the wagyu strip roast was absolutely incredible.

Wagyu is not available year-round. Only when the animal is of age and is slaughtered. The supply of domestic Wagyu is limited.