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Holiday Roast Guide

Traditional Rib Roast


The rib roast comes from the section between the chuck and the shortloin. On one end is the chuck, and on the other is the new york. It consists of 7 ribs (used to be 8, until the packing houses realized they could get more money by leaving that rib on the shortloin, which sells for a higher price). As it runs from the chuck down, the diameter thins – a 3-rib roast cut from the chuck end will have a dramatically different look to it than a 3-rib roast cut from the loin end. Each end will have its different advantages – the chuck end has a higher percentage of rib cap, while the loin end will have less internal fat.


These are two ends of the exact same piece. You can see how the rib cap starts heavy on the chuck end, but it thins out to a barely percetiple edge on the loin end. 


The rib roast is hands down the most dramatic of all roasts, and the most traditional holiday roast. An entire 7-rib roast will weight between 16-17lbs, and will serve approx 14 people, which is more than you can get with any other single roast. On the flip side, because of the large diameter of the rib roasts, each slice will be a little more difficult to portion for some of the smaller eaters. Additionally, it can be slightly tricky to carve the bones. It also has the longest cooking time.

Tips & Tricks:

If you know a rib roast is right for you, you’ll want to figure you need approx 1lb of roast per every serving. Another way to look at it is to figure 2 or 3 people per rib, depending on appetite. For any of you who aren’t getting your roast from us, we’ve got words for you. But not the kind you might be thinking – here are some great tips if you’re buying your roast local. If you can’t find any Dry Aged rib roasts, the next mot important thing you want to look for is the marbling. A great piece of meat has fine flecks of marbling running through it, try to avoid pieces with very heavy chunks, as this results in an uneven eating experience. If any of you are heading to Costco type stores to get your roast, you’ve got a good chance of finding a decent piece if you know what to look for. Check out the marbling from the loin end of the rib (that’s going to be the end that looks ‘flatter’ than the other end). If you use your finger to carefully stretch out the plastic packaging, you can get a better look at the meat itself, and how good the marbling is.  


Club Roast


Right where the rib roast stops is the start of the Loin, where the New York is cut from. If you think of a Rib Roast as a bunch of bone-in ribeyes stuck together, the Club Roast is a bunch of boneless new yorks left together. Unlike the rib roast, the entire new york strip does not change too dramatically from one end to the other. You will not have a significant visual or taste difference between one end of the club roast versus the other, it’s a very uniform piece. 


You can see that there really is very little diameter difference between one end of the New York towards the other. This particular piece is untrimmed; apart from more trimming needed from the Sirloin End, both sides are ver similar. 


I know it’s going to sound crazy, but I honestly can’t think of any serious cons to the Club Roast. Probably the only thing would be that the presentation isn’t as dramatic as a rib roast, but apart from that, it’s a phenomenal cut. When slicing, you will get consistently uniform portions, and there aren’t any bones to carve around. Each slice will run approx 8-10oz, giving you very versatile portions. Another great aspect of it is that all of the fat runs along the outer edge, you won’t run into any internal fat on this piece. The cooking time is quicker than a rib roast, but slightly longer than for a tenderloin roast or rib cap roast.

Tips & Tricks:

When ordering, figure that you’ll need about ¾ of a pound per serving. 


Tenderloin Roast


The key to the tenderloin roast is right in its name – “tender”. Hands down this is the most tender of all roasts, and all steak cuts for that matter. Nestled next to the New York, the key to what makes the filet so tender is that it is a muscle that is mostly unused during the life of the animal.


For our CA Tenderloin Roast, we remove both Tail and Butt ends to give a true Center Cut Roast


Because we all know it’s impossible to have it all, the tenderloin roast does have some shortfalls. This roast will have the least amount of flavor of all other cuts. Being such a lean cut, there isn’t enough fat to really inject it with the decadent flavors you’ll find on the Rib Roast or Rib Cap. Because of this, the tenderloin roasts act as a fantastic blank slate for any accompanying sauces. This lack of fat is seen as a significant “pro” by many people, however. The smaller diameter to this roast will allow you smaller portion sizes when sliced. A slice from a tenderloin roast will weigh approx 4-6oz, versus the 12-16oz portion you’ll see cut from a Rib Roast.  It will cook faster than other roast options requiring only 35-45 min in the oven.

Tips & Tricks:

You won’t run into any lost weight from bones or fat on this roast, so it’s safe to assume you’ll need ½ pound per serving. 


Rib Cap Roast


We do a lot of talking about the Rib Cap around here, and with good reason. I’m convinced that the rib cap is without a doubt, the single most flavorful cut of meat. Officially known as the “Spinalis Dorsi” muscle, the rib cap is the outer ‘cap’ that sits on the prime rib. As it runs from the chuck end of the rib toward the loin end, the thickness of the muscle tapers from approx 2” thick to a point. In order to give the cut a uniform thickness, which you need for proper cooking, we roll the cap and tie it with butchers twine. After cooking, you’ll cut the twine and slice to serve.  


The "Flat" Ribcap is what the cut looks like when it is pulled off the rib. You can see the heavy layer of fat towards the Chuck End (on the left). There is also a lot of sinew that gets removed before it is rolled and tied into the Rib Cap Roast. 


The obvious pro here is flavor. Followed by more flavor. If you’ve got anyone coming to dinner who claims to know what phenomenal beef tastes like, serve this. The Rib Cap Roast has a similar shape to the Tenderloin Roast, so the cooking time will also be a manageable 45min or so. The cons to this cut are that some people find it too rich (I’ve tried referring those people to psychiatrists to no avail), and the presentation isn’t as elegant as a Tenderloin Roast or Club Roast.

Tips & Tricks:

The crazy tip that we give to anyone going with the Rib Cap is to overcook it. Now hear me out first. The cap has a very unique texture, unlike any other cut. Being so rich, it is softer than the heart of the ribeye, or a new york. To avoid it retaining too much of that soft mouthfeel, you want to cook it past rare, and go into medium well done terriorty. Once here, the texture firms up, and you enter a fifth dimension. Seriously, trust me on this one. Most  prefer to sear this roast to give a good crust, but it will also be sperb without searing.   


Boneless Ribeye Roast


You’re going to have the same basic info on the boneless ribeye roast as you have on the traditional rib roast. The obvious difference between the two is that the ribs are removed from this roast.


This section will also be similar to the rib roast. Depending on who you ask, it could be either a pro or a con that the bones are removed from this roast. While I disagree with the notion that the bones impart flavor during cooking (unless you’re braising, but I can get into that later when we focus on short ribs), I personally love having the bones to gnaw on. When the wife’s not looking, of course.  The same cons will exist – you have the most amount of internal fat with ribeyes.


This shows the middle of the Ribeye - you can get a better visual here of what we mean when we refer to the internal fat of Ribeyes/Rib Roasts. 

Tips & Tricks:

If you're looking for both the benefit of a Boneless Rib Roast as well as having the bones to chew on, we've got you covered - have the ribs removed and tied back on. We’ll be happy to do this for you or if you are shopping locally, ask your local butcher to do this for you (just don’t tell them it was our suggestion…they’ll hate us for it). For those of you who have ever struggled when carving the cooked roast, this is the answer. When done properly, you can’t even tell that the ribs have been separated. The cooking process will be exactly the same and there will be no loss of juice because the ribs are seating back exactly where they were and will seal the roast while cooking. When done, simply cut the strings and lift off the meat… Voila! you have a boneless roast to slice and the ribs will be fully cooked and servable if desired.  You will also find that you can get even more servings when the roast is prepared this way. Simply purchase a traditional Rib Roast, and leave us a note in the comments section during checkout that you'd like the bones removed & tied back on.


How to Trim a Hanger Steak

We made this video a while back, and I’ve been paying off our web guys to keep it from ever seeing the light of day since then. My butcher skills far exceed my acting skills… in short, I’m a doofus with a sharp knife. Lately however, I have come across several articles on hanger steaks, and was amazed at how the removal of the nerve was butchered (and I don’t mean that in a good sense). In this video I demonstrate how to trim a hanger steak, but my good intentions turned into a new nickname of “Slap-Happy Bryan”. Watch the video, you’ll see what I mean.

A little history on the hanger steak; Way back when, these were called a “butcher’s steak” because there was such little demand for them and we always take home for dinner what we don’t sell. The cut started to gain traction when more people discovered how tender and versatile they were and presently they enjoy a good bit of limelight as ‘bistro-style’ steaks in restaurants.

Hanger steaks are part of the diaphragm muscle, but what makes them so tender is that the giant nerve running right down the middle does all the heavy lifting. The actual hanger steak, or “hanging tender” just goes along for the ride. Having said that, if you leave that nerve in when you cook it, start chewing on Tuesday, you’ll be done on Thursday.

About 4 years ago I was flipping through a food magazine and saw an article on Hanger Steaks. I wasn’t surprised to see it featured, but what caught my eye was the chef’s statement “the only drawback to the Hanger is that it could be a little chewy.” What the hell? I take a close look at the photo, and sure enough, in the middle of each slice was the nerve… Recently, I was reading yet another article on hanger steaks, and while the instructions to remove the nerve were there, the author suggested cutting on either side of the nerve to remove it. While this would get the job done, it also wastes a great amount of meat.

I never imagined that Hangers would be sold with the nerve left in, so for any of you who happen to run across this locally, use this video as a guide on how to trim, and you’ll get the most bang for your buck. For any chefs out there this trick will reduce your trim loss, and give you an extra 15-20% on your margin.



Father's Day Conspiracy

To play our part in the upcoming Father's Day event, I'm introducing three new products (Porterhouse, Filet Steak, and Filet Roast) that retain a heavy amount of outer suet, a magical fat that melts when cooked and brings a level of flavor you've only dreamed about to the table. And in doing so, I wondered why all the fathers out there weren't already clamoring for such a thing. 

In my extensive research into this mis-alignment of the gastronomic planets, I've made some breakthroughs. Consider the following: 

Both "fat" and "father" begin with the same 3 letters, "f-a-t". Obviously there is a bond there, so then why the aversion to fat? The answer to that lies in the last 3 letters of "father"... "HER". She's the one standing between a father and his fat! 

Dads of the world, unite! Have your fat! Put your foot down, this is your day! What better way to celebrate than to reconnect with that subconscious primordial call of the fat? 


PS: if this action causes any strife in the homestead, the 4th of july is right around the corner and you can win her back with a nice gift. If I might offer a sure winner suggestion, something personalized with her name on it, like a set of our custom burgers (can't hurt!)

Holiday Greetings from the Flannery Beef Blog Headquarters!

It's been a helluva of year for us, and we've got our customers and fans to thank for it. We've spent much of the year aging, cutting, and trimming some of the best darn beef in the country, though it's kept us off our computers. On the other hand, this is a good thing - have you ever seen what ground beef can do to a keyboard?

Now one of the downsides to keeping our noses to the grindstone, (or grinder, in our case) is that we're always the last to know how much people like us - regardless of the fact that we're horrible at answering the phone. We've managed to attract a bit of attention in the media this year, and we want to share it here so that at least it looks like we're on top of things.

From the Wall Street Journal

Culinary Cult Objects: Worth the Price? by Josh Ozersky, August 29, 2014

A5 Wagyu Beef vs. Flannery 'California Reserve’ Beef - F. Martin Ramin/The Wall Street Journal.

THE "ULTIMATE" // A5 Wagyu Beef From Japan:
The highest class of Japanese beef is so richly marbled that it demands to be eaten like sushi. Miyazaki Wagyu Strip Steak, $105 for one 12-ounce steak from

THE CHALLENGER // Flannery "California Reserve" Beef:
The California Reserve steaks I've gotten from Bryan Flannery have had nearly the same degree of marbling as their Japanese counterparts, and a far greater flavor. New York Strip Steak, $42 for 12 ounces,

Flannery's beef is tastier because the cows' diet is more complex and wholesome. Mr. Flannery brings a couple of generations' worth of expertise to the job. His farmers deserve our support.”...

From the San Francisco Chronicle

Trevor Kunk lays out bountiful menu for 1st California Christmas. By Tara Duggan, December 12, 2014

..."The tri-tip recipe is partly an homage to Flannery Beef, Press’ main meat supplier and one of the reasons Kunk was drawn to work at the restaurant. (A version will be on the Press menu in late January.)” …


Meadowood’s 12 Days: Joshua McFadden

"6th Course: Côte de Boeuf Flannery dry-aged ribeye, with Amish butter, matsutake and potatoes à la grecque, grits, pesto of garden trimmings. (Joshua McFadden & The Restaurant at Meadowood)"

Lastly,  if you get a chance to see us in Esquire Networks new show called "The Getaway”. They filmed an episode in Napa Valley, and featured PRESS and our friend Trevor Kunk.

Boneless Shortribs Recipe

Perfect Cold Weather Shortrib Recipe

Season roughly 2lbs of Boneless Shortibs liberally with Kosher salt and freshly ground black pepper, and allow them to rest in the refrigerator for an hour or two. 


Heat 3 tablespoons extra virgin olive oil in a 5 qt. dutch oven and sear the ribs well on all sides.  Set aside.  

Pour off the excess oil from the pot and add:

1 750 bottle of dark belgian ale such as Unibroue Trois Pistoles

1 Tbsp fresh ground coffee

1 Tbsp dehydrated chopped onion

1 Tbsp Ancho Chile powder

½ tsp ground cinnamon

1 tsp kosher or sea salt

1 pt beef or dark chicken stock

Bring the above to a simmer and return the ribs to the pan.  Continue to simmer on the stovetop or move to a 300°F oven for 2½ to 3 hours until the shortribs are very tender.


Carefully remove the ribs and reduce the cooking liquid by half.  Serve the ribs and sauce over your favorite side dish.

Valentine's Day Dinner

With February 14th just around the corner, here are some of our favorite options for a romantic dinner, along with some quick cooking tips to keep the lovebirds in the kitchen. 

Porterhouse for Two

porterWithout a doubt the perfect sharing steak, but while bringing some fun to the table as well. Cut from the short loin, it contains both a Filet Mignon and a New York Strip steak, joined by a bone. Hearty, dramatic and versatile, a Porterhouse steak offers an experience in exploration of texture and flavor. 

Cooking Tips: Sear both sides of the steak, then transfer to a preheated 350 degree oven for approx. 20 minutes. Using a cast iron skillet to sear will give a more dramatic crust to the finished product, but a Teflon pan works well too (and if you’re a guy, it’s easy to clean!). A neat trick for serving is to use a thin knife to scribe each side of the bone and cut each piece off, then slice into 1.5” thick portions and reassemble on the bone. 


Filet Mignon

The gold girl standard in tenderness, Filets are a great option for special occasions (and if you put two side by side and squint your eyes it almost looks like a heart… according to Bryan). For those who like to cook, the relatively small portion size of the filet allows room for plenty of other side dishes.

Cooking Tips: Heat a pan to medium-high with a little oil (you want it hot, but not ‘sear’ hot), then cook the filet(s) for 6-8 minutes on the first side, then finish with 2-3 minutes on the second side. If you’re worried about too much smoke in the kitchen, try using grape seed oil instead of olive oil. 


Jorge"Jorge" Ribsteak
 For the true ‘steak lovers’ out there, the “Jorge” Ribsteak is the ultimate in great beefy flavor. For anyone who wants to surprise their sweetie with a giant hunk of meat, this is the way to go!

Cooking Tips: The Jorge will have a similar cooking method to the Porterhouse steak – sear first on the stovetop, then finish in a 350 degree oven for roughly 25 minutes. To serve, slice the meat on the bone. Start at the opposite side of the bone, keeping your cuts parallel to the bone. Eventually you’ll have to scribe along the bone, but you’ll have cut the majority of the steak before that. 


Rack of Lamb

Another great option for Valentine’s Day, a classic rack of lamb is a relatively easy dish to prepare that never fails to impress. Throw the rack in the oven, toss together a quick salad along with some crusty bread, and voila! The perfect romantic dinner.

Cooking Tips: Place the rack in a preheated 400 degree oven for 45 minutes, it’s that easy. This cut can also be a great opportunity for experimentation – a mustard/herb coating will give restaurant worthy results at your home dining table. When carving, keep in mind that this is a slight curve to the bones, so you won’t want to slice directly down between the chops. Slice with a small ‘arc’ motion to follow the natural contours of the bone, and make serving a breeze.

Disappearing Act

For my next trick, we will dry age our prime hanger steaks. As much as I would like to say this came to me in a dream, it actually came to me in an oversight. One whole hanger inadvertently was left out on the aging shelves and was out of sight, which allowed it to work its own little magic behind my back. When discovered, it was a sight for sore eyes. Actually, it was a sight to make your eyes sore. At first I thought we had somehow created a new life form, but upon further investigation and some serious trimming with a 12” knife, found a completely new version of the hanger steak beneath all that camouflage. The flavor actually intensified in a smooth way and the texture changed from merely tender to velvety; and so in the footsteps of the classic deep thinkers, I decided “what the hell!” 


Aging times from left to right: 3 days, 10 days, 17 days

Now, normal hanger steaks will weigh between 1.5-2lbs each when trimmed of facia and center nerve; these dry aged hangers will come in somewhere between 1-1.5lb due to the reduced moisture and additional trim required to find the damn thing under all that age.

Here’s the catch: we’re only doing 100 of these beauties, and they won’t be ready to ship until the week of the 17th.  Thanks to my big mouth, the list is already starting to fill up, so get your order in before they’re all gone!

Dry Aged Hanger Product Page

Aging Beef

What is Dry Aged Beef

If you’ve ever had a steak, whether at a high end steakhouse or a gourmet dinner, that has blown you away with its flavor and tenderness, I’d wager that you were eating dry aged beef. Dry aging is the process in which beef is aged in a temperature controlled environment for a specific length of time before it is trimmed and then cut into steaks. The dry aging process is unique in its ability to intensify the natural flavors of the beef, while imparting a tenderness that you cannot replicate with unaged beef.

A Brief History Of Beef

Dry aging beef has always been a ‘niche’ process, though the process of aging beef has changed over time. Years ago, beef processing plants would only sell whole beef, either in halves or quarters, and then transported these to the butcher shops stacked like cordwood in a truck. If you have any old butcher shops in your neighborhood, you might have noticed that at the receiving door there is a rail extending outside the building. This was to facilitate putting the beef quarters on wheels that could then roll right into the shop.

Now if you were one of those butchers who dry aged, receiving whole beef was exactly what you wanted. The dry aging process is a destructive one; parts of the meat that are exposed to the open air must be trimmed once the dry aging is complete. Because of this, the most ideal condition for dry aging beef is to receive the beef in quarters. You’ve got the bones acting as a protection on one side, and a thick layer of fat on the other side.

Sometimes in the late 80s, however, there was a major sea change in the business with how the beef was processed and packaged. During that time, slaughterhouses were starting to coalesce, and small independent slaughterhouses were closing. In our case, it went from 5 or 6 small slaughterhouses in northern CA to maybe just one, and the rest were large operations out in the Midwest. With the shift in where the cattle were slaughtered came increased shipping costs. Stacking the beef quarters in a truck didn’t make sense if you were going cross country – there’s simply too much wasted space. Combined with the newer technology of vacuum sealing machinery, it became more advantageous to process the beef into what are called “primals” or “sub primals” – major muscle groups that could be separated out and fit into smaller boxes, which in turn could stack neatly in a truck for transport. Now, instead of receiving a whole steer in 4 pieces, butchers were receiving 6 or 8 boxes containing these primals. The ribs would be in one box, the shortloin in a separate box, the round in another, and on down the line. As this method of packaging and transporting beef caught on, slaughterhouse realized they were able to sell different configurations of these boxes – they were no longer having to sell beef as a whole unit. If a customer wanted to purchase only the prime ribs, for example, it was possible to do so. This is pretty much where the industry is today.

Moving from dry aging whole quarters to smaller beef primals does not change the beneficial effects of dry aged beef, but it does increase the waste factor. As the smaller primals, they will shrink faster, because there is a smaller surface area to size ratio.

Why Dry Aged Beef

What makes dry aged beef different, and how is it done? Let’s start with what sets dry aged beef apart from unaged beef. There are two major elements that are affected in dry aging beef – the tenderness and the flavor. If you look at dry aging from a scientific perspective, you can think of it as a controlled decay process. When done in a monitored environment, introducing the beef primals to the air allows the occurrence of natural enzymes that slowly begin to break down the molecular bonds of the meat. As these bonds are slowly broken, the resulting steak becomes more tender. Now, the next question you’re probably asking yourself is ‘So the longer dry aged the better?’ Not necessarily. In a properly controlled dry aging environment, you could in fact take a primal out 100, 150, even 200 days.  However, the noticeable tenderness of the dry aged steak at 200 days will not be tremendously different than that same steak dry aged 100 days, or even 45 days. What is going to be a hugely different is the flavor.

The longer you dry age beef, the more pronounced the flavor is. A good analogy for any of you who enjoy cooking is to think of what happens when you turn a stock into a demi. As the moisture evaporates, the flavor concentrates. For those of you who don’t regularly enjoy making messes in their kitchen, a stock is like a broth – by simmering bones in water, you will impart that flavor into the water. Stocks are widely used as that basis for soup. A demi, or demi-glace, is a much thicker liquid that is made by simmering a pot of stock on a low flame until enough water evaporates to reach the desired consistency. All that is happening during that simmering process is the heat is causing the water molecules in the stock to slowly evaporate. But the flavor of the stock isn’t leaving the stovetop with those water molecules – it’s remaining in the pot. At the end of the process, you have 1 fifth the amount of liquid, but with the same amount of flavor. A spoonful of demi will pack the same flavor punch as several cups of stock.

Though a long winded analogy, the concept is the same for dry aged beef. Except instead of putting that pot of stock over a low flame and waiting 24hours, beef primals are exposed to the open air in a controlled aging environment and left for anywhere from 7 to 60 days (or longer, depending how crazy you are). By ensuring the primals are open to the air on all sides, it allows the moisture within the meat to slowly evaporate over time. Depending on how short or long the aging process is, you will have relatively tame to overwhelmingly intense flavor profiles. You will also see a surprising amount of weight lost, proof that moisture from the beef is evaporating. Interestingly enough, this moisture loss occurs at the fastest rate during the first two weeks of dry aging beef, then it will slowly decrease. Going back to the question of if quality can be determined by length of dry aging alone, while a steak with anywhere above 14 days of dry age will surpass those without any age, once you get into the longer aging periods, say a 75-day, the flavor profile of that steak is much stronger than the majority of people enjoy. Both of these elements, the tenderness and the flavor, that are brought about by the dry aging process, cannot be truly replicated. Rushing or cutting corners isn’t an option, true dry aged beef is a luxury that can turn an ordinary dinner into something remarkable.

At this point, more than a few of you are probably wondering “can I dry aged steaks at home?” In a nutshell, yes you can, but the real question to ask, do you want to? Let’s take a look at exactly what goes into the aging process, so you can best understand the requirements.

There are two major elements that need to be controlled during the dry aging process: temperature and airflow. Humidity plays its own part, but to a somewhat smaller degree, because by controlling those first two, you’ll pretty much be able to keep it in check. Temperature is the most obvious control, and our aging rooms are kept at 38 degrees Fahrenheit. This temperature control is the reason why even though a 60-day dry aged piece of beef looks like something your dog buried in the backyard last year, it’s entirely safe to consume. The bacteria that grow at these low temperatures are entirely natural, and it is only once they go above certain temperatures that they are able to equilibrate into harmful strains.

The second factor in play when dry aging beef is the airflow. Depending on the size of your aging cooler, how much product you have in there, and what you keep your temperatures at, you have to have varying degrees of airflow to ensure that the primals ‘dry’ properly. If any of you have attempted to dry age steaks at home, you might have seen the steaks take on a slightly wet look to them – this is in indication that you don’t have proper airflow. By ensuring that there is plenty of airflow in the aging room, you are creating an environment in which the beef will form an outer ‘crust’ during the first week or so of dry aging. This crust is important, as it will act as the shield for the inner meat. Thinking back to how beef used to be aged in whole quarters, the purpose of this crust is to recreate what used to be the natural barrier provided by the bones and fat of the carcass.

Hopefully this has helped explain not only why Dry Aged Beef is hands down the best beef you can buy, but also some insights into the process of how it is done. At the end of the day, when the aging is complete, the primals trimmed, and the steaks cut, what you are left with is a truly remarkable product. A rich taste, a velvet-like texture, and a dining experience that is sure to leave a lasting impression.


1. Wet Aging. A couple of ribs (primals) in the original packaging; this is exactly how they arrive to us. This is an image of what Wet Aging is, simply keeping the product in the cryovac packages.



2. Dry Aged: these are shortloins that been been exposed to the air for about 3 weeks; it’s at about this stage that mold begins to develop on the outer surfaces. This is why there is so much waste with Dry Aging; so much of the outer surfaces must be removed to get the final product. 


3. Dry Aged: same type of primal as #2, but with only 2 weeks of age. 


4. A true 40 Day Dry Aged Striploin. 



We be Hip

With the launch of this new site, we decided to expand even further and begin blogging. But we’ve always admitted we’re better at beef than we are at technology, so we had to look up exactly what a blog is. Since we’re late to the game, we skipped the traditional Merriam Webster Dictionary and went straight to Urban Dictionary, where we found the following definition: “a meandering, blatantly uninteresting online diary that gives the author the illusion that people are interested in their stupid, pathetic life.”

Shazam – we were all of the above way before our time!!

Obviously we’re dating ourselves here, so it makes sense that our first post will be about, you guessed it, age. But in the interest of keeping it relevant, we’re only going to post something when the odds are it is meandering, blatantly uninteresting, and borderline stupid. But we need friends. Next we’re going to figure out how to get you to ‘like’ us on Facebook.