Flannery Steak. Anyone tried the different ribeye cuts?

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I’m getting the standard bone-in dry aged ribeye.

But I’m very curious of their variations of ribeye:

Jorge cut (chuck end of the prime rib)

Mini tomahank (from loin end)

Has anyone tried these? Preferences?

I live in the bay area, so I’m very lucky to have 1 day FedEx shipping for just $10. I’m going to one day try Niku Butchershop which has a 45 day dry age sourced from Rancho El 17 after I cross this one off the list.

Other ones I want to try in the future are Lobel’s and 44 Farms.

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I tend to like the chuck end, fattier and with a larger ribeye cap/spinalis. Loin end is leaner. Can’t speak to Flannery specifically though.

If you’re curious visually, there are good YouTube videos showing the differences.

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I got a Jorge once. Didn’t notice a difference from the regular bone-in ribeye.

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