Stoneking Auction Lot 3 - Flannery Beef and Cabernet - CLOSED

Longtime community members Mike and Dana Stoneking lost their home in the recent fires. Our community is banding together to raise some money for them as they work through this disaster.
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Brian Tuite
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Stoneking Auction Lot 3 - Flannery Beef and Cabernet - CLOSED

#1 Post by Brian Tuite » December 8th, 2017, 6:06 am

Lot 3 Where’s the Beef!?! OK folks, here’s a biggie, Beef and Cabernet Sauvignon. Bryan and Katie Flannery have donated a whole, custom aged, CA Reserve Shortloin. Winner will decide how long they want it aged and how to fabricate the primal when ready to ship (could be done as a mix of Porterhouse/TBone/NYs, or Bone-in NYs and Bone-in Filet, or several other configurations). Winner must post pictures to the Steak Porn thread!

We obviously need something to wash this down and Merrill Lindquist has generously provided the wines. 1ea ready to drink 2008 and 2009 EMH Black Cat Cabernet Sauvignon and a yet to be released 2015 EMH “Lady Sapphire” Cabernet Sauvignon (one barrel produced).

Remember, all proceeds go directly to the Stonekings! Bid early and often.

Flannery Beef Custom Aged CA Reserve Short Loin
2008 EMH Black Cat Cabernet Sauvignon
2009 EMH Black Cat Cabernet Sauvignon
2015 EMH “Lady Sapphire” Cabernet Sauvignon

Bidding will close on Thursday December 14th @ 12:01 am PST.
Last edited by Brian Tuite on December 14th, 2017, 12:23 am, edited 1 time in total.
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#2 Post by Scott Jameson » December 8th, 2017, 6:15 am

$500 to start ...

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Stoneking Auction Lot 3 - Flannery Beef and Cabernet Sauvignon

#3 Post by mattcitrang » December 8th, 2017, 7:49 am

$550

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Stoneking Auction Lot 3 - Flannery Beef and Cabernet Sauvignon

#4 Post by Carlos Delpin » December 8th, 2017, 7:52 am

$600
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Stoneking Auction Lot 3 - Flannery Beef and Cabernet Sauvignon

#5 Post by Marshall Gelb » December 8th, 2017, 8:53 am

$700.00

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#6 Post by Steve Gautier » December 8th, 2017, 8:58 am

Curious how much beef that is
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#7 Post by c fu » December 8th, 2017, 9:10 am

Steve Gautier wrote:Curious how much beef that is
Probably 14 to 15lbs?
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#8 Post by Jorge Henriquez » December 8th, 2017, 9:10 am

Steve Gautier wrote:Curious how much beef that is
Guessing a whole shortloin is somewhere in the 15-20 pound range.
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#9 Post by c fu » December 8th, 2017, 9:20 am

$900

Come at me bros.
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Stoneking Auction Lot 3 - Flannery Beef and Cabernet Sauvignon

#10 Post by Brian Tuite » December 8th, 2017, 9:20 am

Steve Gautier wrote:Curious how much beef that is
$600 worth according to Katie.
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#11 Post by Scott Jameson » December 8th, 2017, 9:21 am

Getting off topic here, and I don't want to take away from the auction, but ...

Doesn't the weight decrease the longer it ages, due to moisture loss and ??? While it may start out at +/- 15 lbs, I'd guess it weighs noticeably less after dry-aging for 45 days.

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#12 Post by J a y H a c k » December 8th, 2017, 9:25 am

Scott Jameson wrote:Getting off topic here, and I don't want to take away from the auction, but ...

Doesn't the weight decrease the longer it ages, due to moisture loss and ??? While it may start out at +/- 15 lbs, I'd guess it weighs noticeably less after dry-aging for 45 days.
Yes. But the critical question here is whether the winner gets to have the real crusty outside ground back into hamburger. My favorite hamburger blend is 25% dry aged edges ground back into a fatty blend. OUTSTANDING. I need to order some more.
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#13 Post by Jorge Henriquez » December 8th, 2017, 9:29 am

J a y H a c k wrote:
Scott Jameson wrote:Getting off topic here, and I don't want to take away from the auction, but ...

Doesn't the weight decrease the longer it ages, due to moisture loss and ??? While it may start out at +/- 15 lbs, I'd guess it weighs noticeably less after dry-aging for 45 days.
Yes. But the critical question here is whether the winner gets to have the real crusty outside ground back into hamburger. My favorite hamburger blend is 25% dry aged edges ground back into a fatty blend. OUTSTANDING. I need to order some more.
Why not just outbid that darned West Coaster here!?!?! Then you can tailgate in style next year AND drink some non-AFWE as a bonus!!! neener
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#14 Post by bryan flannery » December 8th, 2017, 9:59 am

Hi all, Bryan here. The shortloin will be closer to 18/19# starting, and depending on length of age, will probably be around 16/17 at cutting. Net weight will be determined by final fabrication (bone in/boneless NY's as an example). Down and dirty, you would get about 4 Porterhouse @ 32oz ea, 2 or 3 T-Bones at 24oz ea and 4 or 5 bone-in Ny at 16oz ea. Again, we can fab in any way requested. Last minute add on, we'll also through in 4 16 oz Wagyu NY strips 21 day age for this package. Best wishes for Mike and Dana in this trying time. Bryan & Katie

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#15 Post by Jorge Henriquez » December 8th, 2017, 10:17 am

bryan flannery wrote:Hi all, Bryan here. The shortloin will be closer to 18/19# starting, and depending on length of age, will probably be around 16/17 at cutting. Net weight will be determined by final fabrication (bone in/boneless NY's as an example). Down and dirty, you would get about 4 Porterhouse @ 32oz ea, 2 or 3 T-Bones at 24oz ea and 4 or 5 bone-in Ny at 16oz ea. Again, we can fab in any way requested. Last minute add on, we'll also through in 4 16 oz Wagyu NY strips 21 day age for this package. Best wishes for Mike and Dana in this trying time. Bryan & Katie
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#16 Post by Brian Tuite » December 8th, 2017, 10:49 am

Ihow much weight do those Wagyu New York's lose to the dry aging process?
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#17 Post by Brian Tuite » December 8th, 2017, 10:54 am

I just took an anonymous bid in the amount of $1000.00

Back atcha c fu!
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Stoneking Auction Lot 3 - Flannery Beef and Cabernet Sauvignon

#18 Post by NED VALOIS » December 8th, 2017, 10:58 am

Jorge Henriquez wrote:
bryan flannery wrote:Hi all, Bryan here. The shortloin will be closer to 18/19# starting, and depending on length of age, will probably be around 16/17 at cutting. Net weight will be determined by final fabrication (bone in/boneless NY's as an example). Down and dirty, you would get about 4 Porterhouse @ 32oz ea, 2 or 3 T-Bones at 24oz ea and 4 or 5 bone-in Ny at 16oz ea. Again, we can fab in any way requested. Last minute add on, we'll also through in 4 16 oz Wagyu NY strips 21 day age for this package. Best wishes for Mike and Dana in this trying time. Bryan & Katie
[worship.gif] [worship.gif]
AND Those are ANDs , not OR's , correct ? [wow.gif]

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#19 Post by Brian Tuite » December 8th, 2017, 11:05 am

NED VALOIS wrote:
Jorge Henriquez wrote:
bryan flannery wrote:Hi all, Bryan here. The shortloin will be closer to 18/19# starting, and depending on length of age, will probably be around 16/17 at cutting. Net weight will be determined by final fabrication (bone in/boneless NY's as an example). Down and dirty, you would get about 4 Porterhouse @ 32oz ea, 2 or 3 T-Bones at 24oz ea and 4 or 5 bone-in Ny at 16oz ea. Again, we can fab in any way requested. Last minute add on, we'll also through in 4 16 oz Wagyu NY strips 21 day age for this package. Best wishes for Mike and Dana in this trying time. Bryan & Katie
[worship.gif] [worship.gif]
AND Those are ANDs , not OR's , correct ? [wow.gif]
That's a dry aged CA Reserve Prime Short Loin, 4lbs of Dry Aged Wagyu NY Strips and $450 of Napa Cab.
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#20 Post by Chris Freemott » December 8th, 2017, 11:32 am

$1250

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#21 Post by bryan flannery » December 8th, 2017, 12:35 pm

Sorry, wasn't clear; the Wagyu NYs are in addition to the Shortloin B

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#22 Post by Merrill Lindquist » December 8th, 2017, 12:48 pm

Wow, this is wonderful! So pleased to be able to give back!

I have had people cook Flannery while I have been in attendance, and it is so good with Cabernet! I think it pairs extremely well with mine. One small edit...the Lady Sapphire has actually just shipped to my buyers. I think there is one tasting note on CT.
The bottle itself is the first time I have done three colors: the traditional black matte Cat with silver screen-printing, and an enhanced Sapphire blue necklace with pendant. If someone has a bottle and wants to post, the bottle itself is rather fun.

Bryan's avatar is a piece of his beef. Mine is of Lady Sapphire herself.

I am humbled to have my offering of the Black Cat paired with the Flannery. Makes my day. [cheers.gif]
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#23 Post by Glenn L e v i n e » December 8th, 2017, 1:14 pm

Well done Bryan, I'm online formulating my Flannery holiday order now.
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#24 Post by Brian Tuite » December 8th, 2017, 2:25 pm

Anonymous bidder says $1251
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#25 Post by c fu » December 8th, 2017, 5:02 pm

Let’s say $25 minimum increased bid Brian? $1 increments for a lot like this is a waste of time :D
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#26 Post by Glenn L e v i n e » December 8th, 2017, 5:09 pm

Should be a hundo, balla lot here.
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#27 Post by George Hejna » December 8th, 2017, 5:18 pm

Brian Tuite wrote:Anonymous bidder says $1251
$1251?

Really?

George

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#28 Post by Jorge Henriquez » December 8th, 2017, 5:23 pm

Bid declined! Tell Anonymous to do better.
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#29 Post by Anton D » December 8th, 2017, 5:33 pm

1252!
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#30 Post by Anton D » December 8th, 2017, 5:33 pm

Actually, 1300 OK?
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#31 Post by Brian Bohr » December 8th, 2017, 6:03 pm

Red meat for a great cause - $1350!
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#32 Post by Marshall Gelb » December 8th, 2017, 9:43 pm

1400
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#33 Post by Ed Gonzales » December 11th, 2017, 11:07 am

Marshall Gelb wrote:1400
Marshall
i approve. tailgate beef baby!

[cheers.gif]
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#34 Post by Mark Hubbard » December 11th, 2017, 11:32 pm

Let's have a party at Marshall & Diana's and we can all kick in!

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#35 Post by Marshall Gelb » December 12th, 2017, 6:36 am

Ed Gonzales wrote:
Marshall Gelb wrote:1400
Marshall
i approve. tailgate beef baby!

[cheers.gif]

Absolutely! grouphug


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Stoneking Auction Lot 3 - Flannery Beef and Cabernet - CLOSED

#36 Post by Merrill Lindquist » December 25th, 2017, 11:57 am

Wines sent and received. Flannery and Black Cat on deck at Marshall's! So happy to be able to do this.
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Stoneking Auction Lot 3 - Flannery Beef and Cabernet - CLOSED

#37 Post by johngonzales » January 3rd, 2018, 8:40 am

I'm glad I'm Marshall's friend :)

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