Flannery Beef is a respected butcher and meat purveyor based in San Raphael in Northern California. Dealing only in dry-aged, prime beef, the popularity of owner Bryan Flannery’s operation has spread through word of mouth, becoming a favorite of celebrity clients like Alfred Hitchcock and Vincent Price.
Currently, Flannery is a solid source for restaurants like San Francisco’s Manresa and Meadowood, Michael Voltaggio’s Inkwell, Chi Spacca from the Mozza Group and Ken Friedman and April Bloomfield’s forthcoming Hollywood restaurant, the Hearth & the Hound, for its custom cuts.
Oh, and they’re about to be served at another great place momentarily: your’s. Yes, you can now order Flannery’s beef online, with the majority of steaks being cut the day they ship before being sent in vacuum-sealed packaging that can last up to three days without external refrigeration.
The beef is considered exceptional, with even Robert Parker of Wine Advocate claiming he “finally knows what a 100-point steak tastes like” in his Hedonist Gazette newsletter.
Flannery personally selects his beef from small U.S. ranches and farmers that oversee specialty breeds, with marbling and flavor at the forefront of his mind, typically sticking with Holstein cattle, rather than pursue trendier tendencies like Angus and Wagyu. Then comes the dry-aging and butchering, from which his custom cuts have become popular with excellent California restaurants.
Flannery’s proprietary steak is called the Jorge cut, a rich, internal-fat-packed bone-in rib eye with a few creative alterations that undergoes 30-35 days of aging and can feed two to four guests. It is named for a favorite winemaker in Spain.
A large range of cuts is currently available for nationwide shipping online, including a 40-oz porterhouse for $123, a gift box of filets and a six-pound club roast for $312, as well as sausages, lamb and burgers.
In short, prepare to be everyone’s favorite gift-giver over the holidays.