Why Flannery Beef Uses Meat From Holstein Cows to Sell to Restaurants | Eater
"A father-daughter team, Bryan and Katie, specialize in dry-aging beef sourced from Holstein dairy cows with the goal of shifting the perception of Holsteins from dairy-only animals to a source of flavorful beef. They emphasize the breed’s fine, diffuse marbling, which they say produces notable tenderness and flavor. For their butchery they primarily use male Holstein steers because females require a larger bone structure to support the udder; that translates in males to a higher bone-to-meat ratio, which can be unattractive to the mainstream meat industry but is acceptable to them so long as the desired marbling is present. The duo breaks down and packages these dry-aged cuts for local restaurants, including steakhouses in San Francisco such as Epic Steak." - Avery Dalal
