Flannery Beef!

MChang · January 28, 2019, 12:38am

Yeah they are great.

They’re the pieces in the middle of this platter.

P_Turk · January 28, 2019, 1:24am

I bit on the flight … just have to try the wagyu.

Matthew_King · January 28, 2019, 1:38am

Thanks to all for replies and pushing me over the edge. Ordered a few of the Wagyu faceoffs.

Dave_McIsaac · January 28, 2019, 2:47am

Bryan

Having lots of log-in issues, and nothing coming through on my password email

bryan_flannery · January 28, 2019, 3:07am

Sorry! we’ve got a gremlin in the password reset link, can’t figure out how to fix it. pm me the email your account is under; I’ll reset password for you!

-K

Dave_McIsaac · January 28, 2019, 3:18am

PM sent

Cris_Whetstone · January 28, 2019, 3:46am

Screw all ya’ll and your ‘it freezes just fine’ talk. Had to drop an order for that horizontal after reading all that. Wallet is feeling it.

CFu · January 28, 2019, 5:05am

Won’t be disappointed my friend!

NoriY · January 28, 2019, 5:07am

Look forward to my first taste of Flannery beef. +1 on Patrick’s suggestion for a ribeye deal

CliftonD · January 28, 2019, 5:21am

In for The Younger Crowd

Adam_G · January 28, 2019, 6:13am

Oh man, believe me, I get it!! We pretty much never do sales on Porterhouse, and it’s directly a result of using the Holstein Breed. The porterhouse comes from the Shortloin, which is the combination of the Filet and the New York. The smaller size of the primals on Holstein, which is awesome if you’re comparing a Holstein New York to an Angus New York (at the same weight, the Holstein steak will be at least .25-.5 inch thicker), is a negative when dealing with the Porterhouse. On an Angus, you’ll get about 4-5 Porterhouse steak before you start cutting T-Bones. On the Holstein, we’re lucky if we get 3. The culprit is the filet - it tapers much more quickly on the Holstein; you have a much higher bone to meat ratio on the Holstein Shortloin than other breeds. The shortloins weight on average, about 20lbs, so let’s say we get our usual 2@32oz porters, we still have 16lbs of that Shortloin to move, as either T-Bones or Bone-in New Yorks. Neither of those two cuts are nearly as popular as the Porterhouse, so if we had a rush on porters, we would end up with a ton of product that we would struggle to move.

That’s why I’ve always held off on a Porterhouse sale… but if we all promise not to tell the rest of the internet, I could probably figure out how to do a ‘Berserker Only’ sale on Porterhouse later this year… I’ll ask Todd if that’s possible
-Katie

This is super interesting. Thanks Katie!
I think all things considered I still prefer a rib to a loin.
What about some dry aged chuck? Get some flat irons and nice cuts of spinalis…
Or maybe that just means a killer sale on the Jorge cut?

Barry_L_i_p_t_o_n · January 28, 2019, 7:55am

Rib eye! Rib eye!

Eric_Sch · January 28, 2019, 3:15pm

Thanks for participating once again! Picked up a Younger Crowd and threw in some Adventurous Burgers and Shortloin Tails from the Deals section for good measure.

I also tend to go for Ribeyes myself, but have been able to subsist on New Yorks for the last couple of years. First world problems, but I would also be in line for a Ribeye sale

Bryan_Cottriel · January 29, 2019, 4:41am

Such and easy purchase! Thanks Bryan & Katie!

Kevin.Evans · January 29, 2019, 9:14pm

Looking forward to trying for the first time. There is nothing like a nicely aged steak. I normally by 1/2 cow here in Texas, which are great, but I’m looking for a more aged cut. Perfect time to try!!

MChang · March 10, 2019, 10:40pm

Just for fun, pics of the 21 and 49 day steaks.

Bruce_Rudman · March 11, 2019, 1:15am

Yum! Thanks for sharing.

MChang · March 11, 2019, 1:38am

The lighter ones are the 49

Jay_Miller · March 11, 2019, 3:14pm

Coincidentally, I tried a 49 last week and have a 21 lined up for tonight. The 49 was at the far end of what I find enjoyable. I liked it in small quantities but couldn’t finish the steak. The dogs went wild over it though. As soon as they got the first sniff they were jumping up and down and begging.

MChang · March 11, 2019, 3:26pm

How did you cook it?