How a California Butcher Operation Ages and Sells Over 10,000 Steaks Per Week - Vendors
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- čas přidán 11. 09. 2024
- At Flannery Beef, father-daughter duo Bryan and Katie Flannery specialize in dry-aging beef from Holstein dairy cows. Their Bay Area facility processes up to 12,000 steaks each week, shipping out to restaurants and consumers across the U.S.
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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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The fact that she tried the one year aged beef proves how dedicated and obsessed she is with her products and I love that about people who are masters at their craft.
Her Father is definitely proud of her I bet she's really up to date on the meat 🍖🥓 industry and the aging of the meat's 👌👍
ABSOLUTELY, she knows her art, she knows her products and is willing to try anything to expand here product to new heights. She is passionate and it shows!
A real professional right there.
Nah. It just proves how much expendable product she has at her disposal.
Absolutely amazing
Thanks for this great video! I worked for Bryan in 2002 as he built and opened his butcher shop/fancy food store in Marin County (the pre-teen Katie was a regular helper and secret weapon). The things I learned from Bryan included passion, very high standards, and attention to detail, which he obviously still has and which have served me well throughout my career as a chef.
My favorite part of this series is when people who know the subjects of the mini-doc comment! Thank you for sharing!
Think as a german pro butcher i can work there
To be able to work with your dad like that and him to be able to work with his daughter is something really special.
Also the fact they look like they really enjoy what they do!!! I am sure they have bad days but to enjoying real enjoy what you do and own it is pretty special
Katie is SERIOUSLY well-spoken. Informed and a good speaker, and knowledgeable.
rotten food is brain food
She needs to be paid as a speaker to Cattlemen's Conventions about doing something different.
czcams.com/video/Y4R0a48l73Y/video.html The best next thing?
Great video as usual. Katie seems so well spoken and passionate about the meat business. I learn a lot through this video.
Love this video. No ridiculous hosts with fake smile. Just producers of great product speaking from the heart. 👍
I've bought steaks from Flannery as gifts on multiple occasions, and every time they were an absolute hit. Seeing the passion and enthusiasm that Bryan and (especially) Katie have for their craft makes me realize that I made the best decision in choosing their product--they talk about steak the way I would, and that speaks to me.
She’s a boss. Could listen to them talk about meat for days on end. So impressive what they’ve built. Best of luck to them!
Well said.
She knows her way around the meat
A child getting a business
And respectful and responsibly mastering her craft.
Well done....refreshing to see
Beautiful relationship. Working with my daughter and sharing a similar passion would be a dream come true. He’s a very lucky dad.
You know it's passion when you see or hear a person like Katie. Truly a wonderful human. 😊
Flannery is a total CULT among the wine tasting/collector groups online, like WineBerserkers (IIRC, the Jorge cut was named after a WBer). They call their Holstein beef "California Reserve", but they also do less expensive Angus as well ("Midwestern"). Their special burger blends, some using the shavings from dry aged beef to pump up the flavor, are killer too. When I want to impress my guests, Flannery is the only beef I'll serve. Also worth noting that the 2-week dry aging that is mentioned in the video is a minimum and probably only applies to sales to restaurants that don't want stronger dry-aged flavors. I've never seen them sell anything less than ~1 month online to consumers. I can remember reading about 60- and 100-day aged beef from them in the past, which sounds pretty strongly flavored.
Really impressed by Katie in this video - she comes across as super knowledgeable, passionate about her craft & likeable
Fantastic to see Dad and Daughter working together.
Keeping the family business going for the next generation
Nice work 👏
this is the best food series I have found on here so far. passionate people talking about their craft. so awesome
Very passionate and well-spoken. Dad, you must have been a very good example.
I hope these guys will make it far
they wont, soon we will be all eating vegetarian
@@jasondeblou6226 or radioactive cockroaches, but no there is algae that reduces cattle emissions by 98%
@@jasondeblou6226 def not. who is going to only eat plants lol
@@jasondeblou6226 yeah good luck with that lmao. Meat will be around long after you and I pass. Deal with it broski
@@ProfessorFatMan you will eat only crickets in the near future.
I have loved this company since they were written up in WSJ some years ago. The California Reserve Steaks are off the charts.
I've ordered from them several times in the past.
I still remember getting a call from Bryan in the west coast about my order delivered to the east coast making sure I'm happy with the product and if I had questions about cooking them.
I haven't had a chance to order recently but Flannery Beef is still my go to place for great steaks and burgers.
Love these genuine videos, real people, no music - just pure expertise
Pay attention because there is music playing in the background..
I love the energy, the passion, the craftsmanship, the scientific explanation, really inspiring.
Nice to see high quality dairy beef cuts. Currently raising Jersey steers at our farm.
Great to see family, working and running a business together
It's amazing to see how much she is interested in her craft just by listening to her
This is the most passion I ever seen from butchers. I’ll check their site, we’ll done!
We LOVE Flannery and LOVE Brian and Katie! We will support you guys foreverrrrrr because yous beef is truly unique and delicious. Can't get enough. Super cool to see the process.
Katie is super impressive. That company is in great hands. Dad was smart to let her do her thing.
Very informative … I learned something new today … and isn’t she very attractive as well as skilled and knowledgeable and love the fact she tries the funk and gets creative with it …
Dude.. she rocks! It's like the industry just comes naturally. I bet she rocks at a bunch of other things too
This is the only beef I purchase - when I tell people I make the best steak they will ever have, I'm not bragging, it's the Flannery beef.
when she starts talking about the muscle groups using their scientific names, you know she's passionate about her craft
everyone knows these...
I hate to say this...As I want them all to myself... Their steaks and meat are unbelievable . Havent bought much in last few years due to many things, but bought from them for many years. Starting buying when you actually had to call them ( usually talked to Brian the Dad) and order my steaks and such. He was always a total gentleman and great guy who obviously respected his craft and customers. Glad to see that they are doing well.
Our family has always raised Holsteins for meat. I didn’t realize that wasn’t a normal thing.
. I am James Charles McConville from Quincy, Massachusetts United States, can we be friends..?
@@generaljames1412 we can be
@@sweetboy6979 Where are you from ?
Holsteins don't grow and don't yield, but if these people can buy CULL dairy at the right price, it looks as if they've found a way to develop a unique market on a grand scale. And after many decades, they're an overnight success! In rural areas WITH dairies, you'd buy a couple of calves in the spring for almost nothing, run them on grass all summer (you're NOT in the cattle biz) then run 10 to 15 bags of grain to "finish" cheaply and use it for yourself. BUT TODAY calves are going for huge prices; not worth it.
So beautiful to see this duo. They clearly care about the animals and the product and the process. The their work ethos reminds me of another Vendors episode featuring the fish distributor in New York - Yama - titled:
"How Yama Seafood Sells 8,000 Pounds of Tuna to NYC's Michelin-Starred Restaurants - Vendors
This was nothing short of exceptional in every way
My daughter is close with me just as she is with her father. Very cool to see that
If she wasn’t taking over her dads business I can see her climbing up the corporate ladder to become an exec at a Fortune 500. She just has that charisma, drive, and vibe. 😊
You are brilliant! What a dream come true to find you guys nearby. Daydreaming of your steaks soon to arrive.
I buy from them a lot and are the best steaks you can buy. Costly but believe me it’s worth every dime if you love the flavor of beef.
In the Netherlands we have a large Holstein percentage in dairy cows. When they’re are no longer for milk production the meat is considered to be a first rate product. It’s sold for high prices all over Europe.
I come from beef and cattle country and I find this amazing and she is fantastic.
If I had a restaurant I would love to buy from this company. Great work ethic and professionalism. Loved their enthusiasm and curiosity for the 1y+ aged beef.
Great story & video. Hope your success continues. You made my mouth water with some of your steaks 😄
Loved it… shot and beautiful… I learned as much in 15 mins as would have in a one hour doc.. nice one ..
As long as she stays passionate with her craft, her business will always be thriving.
good to see that the german cow breed of my own region is going strong in the US 👍
Love this girl, love this family ethic.
Katie seems to be one of the most fun and down to earth people you would love to have as your friend!
I like how they show OLD dairy cows at the beginning of this video....lol... and the you see these nice aged cuts of beef.... LOL
13:20 why does this guy sound like that alien from American Dad.
I love the Holstien promotion. They are an incredible breed in all that they produce. Here in North Dakota it's all Black Angus as the dominant breed. Kudos for your video and your passion.
Love committed, consistently and accountable people. Keep this to third generation is amazing and u should be honored for keeping tradition. Weldon keep it up and may God bless u
More children need to start taking over these types of jobs as parents age out.
"I think this is all about for a chef to get the best u can get and highlight it" i couldnt agree more
So I live in the imperial valley in california where brawley beef is located. We are absolutely inundated with holstein steer feed lots. These steers live a miserable life. They are literally standing and laying in mountains of their own feces left to endure 115+ degree summers. It was 103 today. Many housing developments are down wind of these lots and going outside is out of the question due to the stench and flies. Brawley beef actually brag about having 100% corn fed beef. Enjoy your “healthy” holstein steers!
Yea, in the industry Brawley is pretty bottom of the barrel.
Isn’t that where they’re actually butchered?
@@MS-37 I would assume so as the processing plant is in Brawley and employs a good deal of residents in the Imperial Valley.
Now thats a woman. Remarkable family and you can tell the father did such a great job raising her. I hope to have the same relationship with my daughter one day like that.
Angus are more popular and can command a premium but that premium is really because of marketing. Angus grow quickly and their waste to meat ratio is fantastic. None of the reason why farmers raise angus has to do with producing a premium product. Its to produce as much good product that can make as much money as possible. Holsteins/Friesians take an extra 6 months or so to finish and probably have 10% less meat but that long finish really adds something to the quality.
My Favorite steak is the Hanger steak not quite a loin cut...Great info presented here 👍👍
In Israel holstein is known to be the best breed maby after Angus but its very very high on demand
Okay... I've got two 20oz Porterhouses on the way. For our upcoming 28th anniversary. The wife and I will give 'em a sizzling and try them out. What's weird is that I used to live in San Rafael and never knew about Flannery Beef. Of course we left over 20 years ago.
What a great story and that's true old school America we need to bring back, working with a parent in the family business is something special something I enjoyed for 11 yrs of side by side with my dad in the family business that non of my siblings took advantage of so when it was my opportunity I jumped right in and they were the best years of my life
This was a wonderful video. Father and Daughter bringing joy to the world with Dry Aged Meats. I want to work there.
How incredibly passionate and intelligent she comes across. Now there's a success story.
That is a woman who knows and lives her craft. And this feature has taught me more than a thing or two about beef cuts.
I'm loving it. Where can I try some of this Holstein beef?
These type of videos are why I keep subscribing ! Thank you.
If Nick was here, this would be the platonic ideal of heaven.
I've obviously watched this before. But an update. DAMN GOOD STEAKS!!! I'm eating steak right now. 1 1/2" thick. 400 degrees. 11 minutes. Perfect rare!!
You know in this day and age people talk about power women in hollywood and as examples.
KATIE FLANNERY IS A POWER WOMAN.
This blew me away, I learned so much from this lady. I am going to go to Epic Steak next time I am in S.F
Brilliant. I have always wondered why dairy cattle haven't been used in the world of beef. It's always free range and to be able to produce milk it has to be well treated. It ends up being a win win for the farmer and consumer.
All that and it is being managed by someone who knows all sides of the business well. Specifically the making her product known online.
That 16 nonth steak was beautiful wow greeat father daughter relationship
this woman is a mad scientist, and her father is one supportivve sidekick, i love it
It absolutely makes sense to have Holstein steaks. It's a quality animal and what else are you going to do with the steers?
And in Europe is common for the best steakhouses to us Frisian Holstein. In the basque region, an well known “assador” uses old dairy Holsteins that no longer can be used for milk and transform them in amazing beef cuts. This happen because people understand animal life and know how to transform them in beautiful end products. It’s a vertical knowledge instead of just knowing how to grill. They don’t just order from a butcher, they visit the homesteads and know the lifecycle of their product.
@@Embate17 exactly. Nothing goes to waste.
So happy to see an appreciation for Holstein beef. That small breed that has no white hair does not impress me.
Can anyone articulate/explain how dry-aging affects overall consumption rates? I'm assuming it contributes somewhat to slowing that process, inherently.
I'm sorry, maybe it was a misspeak or something, but she said the mold was a bacteria and not a fungus. That makes me wonder if she's parroting some things she was taught or if she truly knows her business yet. Like I said, could've been a simple slip. It still stuck with me a little bit though for some reason....
Now I want some jerky, though haha. Maybe a roast beef sandwich.
Edit: Nah, she knows. Definitely just a slip-up. I guess I was just surprised given how articulate and definitive she is in her speech and presentation that she made that kind of mistake. Interesting.
What an interesting video on a unique family business. I love the passion in the father and daughter! Now I want steak!
Lovely company. Truthful, ethical.
I love how both father and daughter run this business. Much respect
Amazing videos😁 I always enjoy dry aged videos
Damn, what a powerful duo. I’m not sure if Katie is a mother but I hope she passes on her craft to her son or her daughter.
Great video! That 16 month dry aged beef did look awesome. As a fan of steak tar-tar I could easily enjoy that!
I think it's my first time seeing a Ribsteak (or Entrecote) in an American context. Great meat. Fantastic video.
Usually these types of videos leave me with more questions than answers. When the guy asked her “do you want to cut into one amd see” i screamed at my phone YES. Bc ofc i wanted to see but i didnt even bring that question into my mind bc i assumed it wouldnt happen. Stuff like that makes the difference between cool amd just amazing.
I am a butcher appreciate at Publix grocery in Winder,GA. I Amy very eager to learn this skill. they have me nothing but how to clean equipment,which is of most important. I really want to to pursue this. I am beyond excited about this career and know I can bet great! I really hope to hear from you! I
Excellent craftswork.
Loved this video so much, the passion behind what they're doing is awesome. Also these folks are like 20 minutes away from me and I had no idea they existed until now! Definitely will try to snag something from them.
I don't believe they have a butcher shop anymore, but you can order online.
No need to dress this one up with fancy music and epic slow mos. Her passion is infectious.
I still remember buying meat from a butcher that could tell you exactly where the animal came from, and it wasn't more than 2 hours away.
We raise our own meat and most of the beef for home consumption is Jersey X Angus. Wonderful meat
Amazing !!!
I love how she said. We take something while and break it down. You don’t use the entire animal, you only use what is popular. So much waste only using a certain amount of the animal.
Not everyone needs a white collar job, but the world needs more butchers.
I'm confused, I heard in another video of a guy aging meat that you shouldn't see the white fuzz on the meat that means it's bad but here we have white, blue, brown all kinds of fuzz
I love videos like this, keep it up guys xxx
i love their beef, wish they had veal! impossible to find veal in norcal.
I learned a ton in this video and thought it was very cool! thanks.
Impressive. Need more of these types of vids. Better than some of them Bon Apetit vids