Flannery was established in 1963 by Bryan Sr. Flannery at San Francisco. It selects the best 10% USDA Prime Holstein and dry ages with its secret techniques. Many famous Michelin chefs are Flannery beef’s long term loyal clients, such as Thomas Keller, David Kinch, Manresa, etc. Due to its unique quality, it is also known and named as Hermes in the beef industry.
The beef supplied by Flannery is mainly Holstein cattle, which are mainly raised on small ranches in Southern California and Arizona. Originating from the Netherlands, Holstein cattle are actually the main dairy cattle breed. Because cows need to produce milk, the farm castrates the bulls and then starts raising them. The cattle are raised using natural methods for the first 18 months by grazing, and are then kept in pens for the 10 months of the “fattening period”. One month before slaughter, they are fed with high-quality corn to store fat. Because the fat accumulation ratio of the cattle is appropriate, the meat is tender and the taste is sweeter.
Dry-aged steak, which has become a trend in recent years, is loved by many gourmets. Without vacuum packaging, the beef is aged in a constant temperature and humidity room, allowing the beef’s natural enzymes and microorganisms to gradually evaporate water from the beef’s muscle tissue, making the beef’s flavor richer and the meat more tender and juicy. This is the charm of dry-aged steak.
〈Flannery〉 believes that dry-aging of Halsden beef is the best way to make it reach its perfect state. Compared with ordinary beef cattle, Halsden cattle have relatively less external fat and the fat is evenly distributed between the texture of the meat. After dry-aging, the meat is delicate and juicy, but still chewy. Each piece of beef has the right proportion of fat and lean meat, and the meat flavor is rich but without a trace of fishy smell.
In a world that places more and more emphasis on natural ingredients and natural, non-overcooked cooking, the truly top-quality beef is cooked using this method. In addition to being good at selecting the best meat, Flannery can also perform different aging treatments on different parts of the meat, insisting on making the highest quality dry-aged beef, bringing gourmets a burden-free enjoyment.
