Flannery Beef - 30% Off Ribeyes & New Yorks, & 30% off Special 60-Day Dry Aged Ribeyes

[Jorge_Henriquez]

@Anton D

Dang, my coupon no workie.

Trying again.

Don’t forget the “s” at the end. I typed in “Berserker2016” a couple of times before realizing.

[Anton_D]

@Jorge Henriquez

@Anton D

Dang, my coupon no workie.

Trying again.

Don’t forget the “s” at the end. I typed in “Berserker2016” a couple of times before realizing.

It was completely my fault.

Got some 60 day and 30 day rib eyes for a tasting night!

[J_a_y_H_a_c_k]

@bryan flannery

@J a y H a c k

@bryan flannery

. . . Back in the beginning of December we set aside 30 whole ribs with the goal of having them double our baseline age in time for this event. This batch of Special 60-Day Aged Ribeyes is an opportunity to taste the effects of an additional 25 to 30 days age over what we typically do. . .

So you trim off the hard shoe leather end. How do those of us burger fanatics who custom make burger blends with Waygu fat and ground dry aged beef ends go “full retard” and get some of the 60 day dried ends to grind into the custom burger blends we make in the Burger Builder?

Jay - Katie here (taking over for Dad, he’s a slow typist ). If you get an order in during this sale, add a burger blend in, select the Dry Aged Ends, and just leave us a note in the “comment” box during checkout to use the Super Dry Aged Ends. Be careful who you serve the burgers to though - that flavor profile is definitely not for the uninitiated!!

Excellent plan. I recommend that everyone add a burger blend because, if you’re shipping anyway, a few of pounds of Buick Roadmaster, a/k/a Flannery special burger blend, would not be a bad thing.

[Jason_L_Jones]

Going to try the 30 day and 60 day side-by-side this weekend with friends. Can’t wait.

[Douglas_Breen]

Very excited to try these! In for 4 ribeyes and the fillet tails-mmmmm!

[CFu]

put my order in. those mismatched pork rib caps look tasty as well.

[Gerard_S]

3 each of the two ribeyes and Charlie talked me into a pork rib cap…

[Mike_Evans]

A couple 60 day ribeyes, a couple of NY strips, a batch of burger blend, and a couple of pork rib caps of which I would have been blissfully unaware if Charlie hadn’t mentioned them.

[Robert_Pollard-Smith]

Apparently, I have (again) blown a large chunk of my Q1 wine budget on Material Other than Grapes.

[Corey_N]

@Robert Pollard-Smith

Apparently, I have (again) blown a large chunk of my Q1 wine budget on Material Other than Grapes.

You said you blew chunks. Heh.

[Robert_Pollard-Smith]

@Corey N.

@Robert Pollard-Smith

Apparently, I have (again) blown a large chunk of my Q1 wine budget on Material Other than Grapes.

You said you blew chunks. Heh.

This is not a good thread for that imagery, whippersnapper.

[Corey_N]

@Robert Pollard-Smith

This is not a good thread for that imagery, whippersnapper.

Realized that after I posted. I’m not just stupid, I’m slow too.

[Jorge_Henriquez]

@Corey N.

@Robert Pollard-Smith

Apparently, I have (again) blown a large chunk of my Q1 wine budget on Material Other than Grapes.

You said you blew chunks. Heh.

[Scott_Jameson]

Ordered some 60 day and 30 day ribeyes. The CA Reserve bone-in rib steaks, while not part of the BerserkerDay deal, were 20% off, so I added a couple of those, too.

[Ken_Strauss]

Is the beef graded? I am not familiar with reserve?
Thanks

[CFu]

@Ken Strauss

Is the beef graded? I am not familiar with reserve?
Thanks

usda prime, the reserve just denotes it’s his top of the line prime from California

[Gerard_S]

@Ken Strauss

Is the beef graded? I am not familiar with reserve?
Thanks

yes, it received an “F” for fatty.

[ToddFrench]

Think that one hunk of meat marked ‘Berserkers’ is gone yet???

[cjsavino]

@Gerard S

@Ken Strauss

Is the beef graded? I am not familiar with reserve?
Thanks

yes, it received an “F” for fatty.

F is for flavor

[Gerard_S]

fatty/flavor - its all the same thing with a hunk of meat