How to Prepare (and Pair 🍷) Holiday Beef — with Katie Flannery of Flannery Beef
Description
The secret to great beef isn’t luck - it’s science, aging, and choosing the right cut. And nobody explains it better than Katie Flannery, third-generation butcher and co-owner of Flannery Beef. From a humble bay-area butcher shop to a beloved brand of chefs, sommeliers, and even Robert Parker, Flannery Beef has shaped the way many of us think about steak. And with so many of us enjoying a holiday roast this time of year, we’re demystifying everything from dry-aging to grading and why the beef you choose is just as important as the wine you pour alongside it. Plus, Katie shares how one major wine importer changed their business forever. Whether you're prepping for a holiday feast or finally ready to understand what makes great beef great, this episode is the perfect blend of wine, food, and unfiltered education.
Wine Featured on This Episode
2023 Arnot-Roberts Syrah Sonoma Coast
Flannery Beef Cuts and Mentions
- Dry Aged Prime Rib Roast
Dry Aged Club Roast (Bryan's Favorite)- The Jorge
- Gift Boxes
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Host: Amanda McCrossin
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